[1] Salmon sashimi with marinated cucumbers and caviar, recipe #1 (photo © Le Coucou | NYC).

[2] Salmon sashimi on fancy tostadas, at LT Bar & Grill in Hackensack, New Jersey (photo © LT Bar & Grill).

[3] Raw salmon fillet (photo © Sitka Salmon Shares).

[4] Salmon caviar, called ikura in Japanese (photo © Petrossian).

[5] Mini cucumbers (photo © Sunset Produce).

[6] Look for small radishes (photo © Sweetgreen).

[7] Corn tortillas for the tostadas (photo © Good Eggs).

We’ve collected a few sashimi recipes to make copycat versions at home, and the big feast was last night. If you have a sharp knife and a source for sushi-grade fish, these easy sashimi recipes are a treat for family and guests.

The photos show salmon, a popular fish that also has the most eye-appealing color. But you can use any fish, or a combination of them.
 
 
RECIPE #1: SALMON SASHIMI WITH SALMON CAVIAR
& MARINATED CUCUMBERS

This pretty, healthful recipe from Le Coucou restaurant in New York City is shown in photo #1. The restaurant cures the salmon to make a thick-sliced gravlax. We used regular uncured salmon. If you want to cure yours, it’s easy: here’s how.

Our local produce market sells mini cucumbers, which are cucumbers that are harvested early, when the fruit is small. They are tender, and the skin is thin enough to eat.

These are ideal for this recipe, creating slices that fit onto the salmon. If you can’t find them, substitute the narrowest cucumber you can find. After you make thin slices, you may have to further slice them to fit onto the salmon slice (but that’s fine).

No soy sauce is used with this recipe. Instead, if you want more flavor, squeeze a lemon or lime wedge.

We substituted a smoothly-puréed store-bought guacamole.
 
Ingredients

 
Preparation

1. SLICE the cucumbers as thinly as possible, ideally with a mandoline. Cut them in half and place them in a marinade of white balsamic vinegar, finely minced dill, plus salt and pepper to taste. They can marinate for as little as one hour, or be made a day or more in advance. The longer they marinate, the stronger the vinegar flavor.

2. SLICE the salmon from 1/2″ to 3/4″ thick. You want them to be able to stand, but still easy to bite. As necessary, level the bottom of the slice to help it stand.

3. TOP the salmon with overlapping cucumber slices. Garnish with fresh dill.

4. ADD the salmon caviar. You can further garnish by grating lemon zest on the plate before adding the salmon; or garnishing the plate with a light sprinkle of sesame seeds. Both of these add to the flavor of the sashimi.
 
 
RECIPE #2: SALMON SASHIMI TOSTADAS

Here’s some fusion food. Hold the nori*; the raw salmon is paired with Mexican tostadas. Some may protest that this is not a sashimi dish, but a crudo, the Spanish word for sliced raw fish. We won’t contest it!

This recipe, inspired by LT Bar & Grill in Hackensack, New Jersey, uses a Japanese seasoning, red koshu.

Koshu is a traditional Japanese condiment made from the tart yuzu citrus. A specialty of the Kyushu region of southeastern Japan, it packs a powerful punch and is used sparingly. It’s made in three varieties.

 
In this recipe, red koshu is used instead of green, to add more color.

Koshu can also be combined with other ingredients—mayonnaise or sour cream, for example—or added to sauces and spreads. You can even use it to make spicy honey.

You can buy koshu at Asian markets or order it online. Here’s a green and red duo, available on Amazon. If you like vivid flavors with heat, you’ll find more than a few uses for it.

If you don’t want to buy koshu, substitute sriracha, chili paste or wasabi.

Ingredients

 
Preparation

1. MAKE the tostadas (see recipe below).

2. THINLY SLICE the salmon, cucumber and radishes and set aside.

3. PURÉE the avocado, seasoning with lemon juice and salt to taste. Add three dollops to each tostada (if not using immediately, tamp plastic wrap over the surface to avoid browning). Intersperse with tiny dabs of red koshu.

4. LAYER with sashimi slices, and top with cucumber and radish slices. Garnish with cilantro.
 
 
RECIPE #3: BAKED TOSTADA SHELLS

Some people prefer fried tostada shells, but we like to bake them.

Ingredients

1. PREHEAT the oven to 400°F. Spray corn tortillas on both sides with cooking spray. Lay them in a single layer on a greased sheet pan. Lightly sprinkle with salt.

2. BAKE for 5 minutes, then flip and bake them for an additional 5-10 minutes, until the tortillas are crispy.
 
________________

*Nori are the dark green, dried sheets of seaweed used in sushi, sashimi and other Japanese recipes.

July 27th is National Scotch Day. It’s a reason to pour yourself a dram (or glass, as we say in the U.S.) of your favorite amber libation.

We’ve got some Scotch-infused fudge for you, below. But first, a bit about the whisky itself.

While alcohol has been distilled since the eighth century, the first known written mention of Scotch whisky is in the 15th century.

The Exchequer Rolls of Scotland of 1494 note that Friar John Cor distilled Scotch whisky at Lindores Abbey.

While whisky became a palliative and an enjoyable spirit, inevitably, it became a new source of revenue for the government.

Whisky production was first taxed in Scotland in 1644, causing a rise in illicit whisky distilling. In 1782, more than 1,000 illegal stills were seized in the Highlands—a fraction of those in operation.

Originally made from water plus malted barley (as is beer), commercial distilleries began introducing whisky made from wheat and rye in the late 1700s.

Scotch is still made from these three grains; the different types of Scotch follow. Here’s more about the history of Scotch.
 
 
THE DIFFERENT TYPES OF SCOTCH

Scotch whisky is divided into five distinct categories:

 
Single malt brands are considered to be the highest expression of the spirit (photo #5), although blended whiskies such as Chivas Regal 18-Year Old, Dewars 25-Year-Old, Johnny Walker Black Label (photo #2), and The Famous Grouse are well-known examples of the best in the blended category.

At the end of the day, the best Scotch is the one that tastes best to you.
 
 
THE FIVE SCOTCH-PRODUCING REGIONS

Modern Scotch must be aged for at least three years in oak barrels, in one of five areas in Scotland:

 
See the map of the regions below.

As of 2020, there were 134 Scotch whisky distilleries operating in Scotland.

Each region delivers different flavors and aromas, from light and fruity to rich and spicy to powerfully smoky (like the peaty Scotches of Islay, our personal favorite style).

In each region, several natural elements (the terroir, a French word pronounced tur-WAH) have an impact on the final flavors and aromas of the spirit.

These range from the minerals in the local water, to the composition of the peat that smokes the malted barley, to the general climate and the seasonal weather that affects aging in the barrelhouses, to the wood of the barrels themselves [source].
 
 
HAVE A DRAM

In Scotland, you’ll be served a dram of Scotch. What’s a dram?

It depends on who’s pouring, but it refers to a single serving of whisky.

There is no official definition of a dram in Scotland. You can have a wee dram—just a taste—or a hearty dram.

The U.S., however, does have a precise definition in the United States Customary System, the set of rules that defines the length, size, and volume of units like foot, acre, and cubic inch.

In the U.S., a dram refers to one-eight of a fluid ounce, less than a teaspoon. That’s hardly enough for the mouse immortalized in a poem by Scotland’s national poet, Robert Burns (1759 – 1796).

 
FUDGE WITH SCOTCH WHISKY

Now, you can enjoy that dram of Scotch with a piece of Scotch-infused fudge. Scotch with chocolate is a good pairing, so why not a good piece of fudge?

The Mill Fudge Factory in Bristol, New Hampshire makes a Scotch-infused fudge that has many fans.

With a uniquely complex flavor far beyond taste of sweet fudge, there’s the sweet taste of malted barley, followed by the warm and spicy experience of a good Scotch.

The silky, melt-in-your-mouth fudge has just the right blend of sweetness with the subtle flavor of whiskey, and is the favorite flavor of many customers.

Order a box for yourself or for a Scotch-and-sweets lover. It’s on our holiday gift list.

You can also find limited-edition chocolates with whiskey-infused ganache from two of our favorite chocolatiers, Burdick and Delysia.

 
WHISKY VS. WHISKEY

Whisky is the Scottish spelling of whiskey, the earlier, Irish spelling.

The alternative spelling was chosen to differentiate the national product from Irish whiskey, the production of which preceded Scotch whisky.

The “whisky” spelling is used in Canada, Japan and Wales, as well as Scotland.

In the United States, a 1968 directive from the Bureau of Alcohol, Tobacco and Firearms specifies “whisky” as the official U.S. spelling. However, it allows the alternative spelling, “whiskey.”

Most U.S. producers prefer to include the “e,” as do we. Without it, it looks like something is missing.

And another reason to keep the “e”: the production of Irish whiskey predates that of Scotch whisky.

Check out this brief history of whiskey.

Ironically, distillation was discovered in the 8th century in Persia—a country that has not permitted the sale and consumption of spirits since the 1979 Islamic revolution.
 
 
> THE DIFFERENT TYPES OF WHISKEY
 
> THE HISTORY OF WHISKEY

[1] Treat yourself to some Scotch-infused fudge, a fan favorite (photo © The Mill Fudge Factory).

[2] Enjoy the fudge with a dram of Scotch. Johnny Walker Black Label is one of the world’s favorite blended Scotches (photo © Brian Jones | Unsplash).

[3] Chocolate also pairs nicely with a snifter of Scotch (photo © Burdick Chocolate).

[4] Monkey Shoulder, an acclaimed blended Scotch, is a small-batch brand made from different batches of Speyside single malts (photo © Zhivko Minkov | Unsplash).

[5] Talisker is an acclaimed single-malt Scotch from the Island of Skye in the Islay region (photo © Jacek Dylag | Unsplash).

[6] Pour yourself a dram and toast to National Scotch Day (photo © Eva Elijas | Unsplash).

[7] The five Scotch-producing regions (illustration © Wikipedia).

[1] A fish burger topped with sauteed mushrooms (all photos © Good Catch Foods).

[2] Crab cakes in a ramen bowl.

[3] A fish fillet bánh mì sandwich.

[4] Fish stick kabobs with a harissa dip.

[5] Make a tuna roll, with or without jalapeño.

You’ve probably read about plant-based burgers and chicken, developed in response to increasing interest in veganism—plus the realities of the future abilities of Planet Earth to produce enough meat to supply the demand of its growing population.

In the cash of fish, global demand and pollution have been depleting what’s available to catch.

Good Catch is a line of frozen foods that catches the wave with protein-packed, plant-based fish products made from a six-legume blend of peas, chickpeas, lentils, soy, fava beans and navy beans.

Chefs have worked hard to make the texture flaky, and palate moist, juicy, and as flavorful as ocean-based fish.

The products not only taste like fish; each serving contains at least 12 g of plant-based protein.

The menu at Good Catch includes:

 
All of the products are Non-GMO, Vegan Approved and OU Kosher.

The frozen products go straight from the freezer to the skillet. That means that lunch, dinner or snacks are just minutes away.

The products brown nicely in the pan, just like a regular fish burger, fillet or crab/fish cake. And, a delightful bonus: They don’t make your house smell like fish.

For omnivores like us, who like vegan alternatives for sustainability reasons, this protein-based fish brand is extremely satisfying. Add condiments of choice—or lettuce, tomato and onion on the burger, for example—and you wouldn’t even think about that the “fish” is made from legumes.

Whether you’re a vegan, vegetarian or omnivore, eating plant-based seafood alternatives helps to preserve the natural resources of Earth’s oceans. Good Catch is a tasty, feel-good brand.
 
 
HOW TO SERVE GOOD CATCH PRODUCTS

 
 
REEL IN YOUR GOOD CATCH PRODUCTS

Ready for a planet-friendly treat?
 
Head to GoodCatchFoods.com to buy online and for more information.
 
Head here for a store locator, including local restaurants that serve Good Catch.
 
 
WHAT’S THE DIFFERENCE: VEGAN, VEGETARIAN, PESCATARIAN & OTHER TERMS

July 24th is National Tequila Day. How about a “pot luck” tequila tasting?

The idea is to compare different tequilas, and decide which brands you prefer.

It can be as simple as tequila and tortilla chips get-together, or a tequila-and-dinner potluck.

 
If you’re serious about tasting the differences in the tequila brands, don’t serve mixed drinks. The mixers cover up the distinctive flavors.

If you want to spend an hour tasting and discussing the tequilas, and then opening up the event to Bloody Marias, Margaritas and Palomas, go for it!

> The History Of Tequila
 
 
HOW TO HAVE AN EASY TEQUILA TASTINGS/font>

[1] Most of the tequila consumed is unaged, known as blanco, plata or silver (photo © Sauza Tequila).

[2] Aged tequilas are more appropriate for sipping: They pick up layers of flavor from time spent in wood barrels (photo © Tequila Avión).

[3] Extra points for bringing a special-edition bottle (photo © Cazadores Tequila).

[1] The Jambalaya Hot Dog. You can use a Creole or Cajun sausage, or a good old American hot dog (photos #1, #3, #4 and #6 © McCormick).

[2] A pot of jambalaya, served over rice (photo © Gelson’s Markets).

[3] Zatarain’s smoked sausages, Cajun and Andouille.

[4] Whip up jambalaya with a box of Jambalaya rice.

[5] The best garnish: tangy scallions (photo © Kyocera).

[6] Chef Kevin Belton holding his super-sized Zatarain’s Smoked Sausage Ultimate Jambalaya Dog, using an entire link of sausage on a fresh-baked French bread bun.

National Hot Dog Day is the third Wednesday in July, but the entire month is National Hot Dog Month.

Continuing with more of our 30+ enticing hot dog recipes, here’s a Jambalaya Hot Dog.

Thanks for the recipe go to Chef Kevin Belton and Zatarain’s, a food company based in New Orleans.

Zatarain’s makes a large family of products with seasonings and spices that are part of the cuisine and cultural heritage of New Orleans’ Creole and Louisiana’s Cajun traditions.

The Jambalaya Hot Dog recipe is below, and you can visit Zatarains.com for more recipes and product information.

We’ve published lots of hot dog recipes over the years, but this new one combines the all-American dog with the all-NOLA jambalaya.

It will add to your summer and year-round—enjoyment of hot dogs. During Mardi Gras, you can add it to your recipe repertoire.

The jambalaya is easy to make with a box of Zatarain’s Original Jambalaya Rice Mix and their Andouille Smoked Sausage and Cajun Style Sausages.

But wait, you say: sausages are not hot dogs. That’s true based on how the terms are used in the U.S.

However, “sausage” is an umbrella category and hot dogs are in fact a types of sausage, as are brats (bratwurst), chorizo and many other types of sausage. (Here’s a comprehensive list of sausages worldwide.)

So we know you’ll overlook the technicality, and enjoy Zatarain’s yummy sausages in a hot dog roll.

Can you substitute a regular American hot dog? It won’t be as spicy, but go for it!

 
WHAT IS JAMBALAYA

Jambalaya is a rice dish that originated in Louisiana. Creole jambalaya, called red jambalaya by the Cajuns, sprang from the French Quarter of New Orleans, the sector originally inhabited by Europeans.

Jambalaya was an adaptation of paella by the Spaniards with white rice instead of saffron rice.

Most of the Spanish in New Orleans could not afford saffron due to high import costs. Tomatoes were substituted to color and flavor the dish.

French Creoles introduced jambalaya to the Cajuns of southern Louisiana, who rarely used tomatoes (it’s swamp country).

Instead, they browned the meat for color and smoky flavor; the Creoles referred to that recipe as brown jambalaya.

The word “jambalaya” is a combination of the Spanish jamón or the French jambon, meaning ham, and another word—however, what word that is can be controversial.

Jam-paella or jamb-paella = jambalaya.

While there are different recipes for each dish, both paella and jambalaya incorporate chicken, ham, sausage and seafood.

Since jambalaya could be made economically in big black cast iron pots for crowds, it became popular for large events, including church suppers, weddings and political rallies.

Here are some jambalaya recipes.

 
RECIPE: JAMBALAYA HOT DOGS

Ingredients For 4 Servings

 
Preparation

1. PREPARE the jambalaya as directed on the box, using Zatarain’s Smoked Andouille Sausage as the “meat of choice.” Quarter the sausages lengthwise and then cut into quarter-inch cubes. Add to the jambalaya mixture as directed. Brown in oven, on grill or stovetop as preferred.

2. USE Zatarain’s Cajun Style Smoked Sausage for the sausage dog. Skewer from one end to the other, and using a paring knife, spiral cut the sausage entirely at a 1/3-inch thickness (if this is a challenge, leave the whole sausage as is). Grill to desired crispiness.

3: ASSEMBLE: Place half of the the spiraled link onto buns and smother with jambalaya. Garnish with scallions and serve.
Garnish with green onion and enjoy!

 
SAUSAGE HISTORY

Man has been stuffing seasoned ground meat into intestine casings at least since Ancient Greece. (Today, synthetic casings are the norm.)

Homer’s Odyssey, believed to be written in the 8th century B.C.E., mentions a blood sausage.

 
Sausage making is the efficient way to use meat scraps, organs, blood, and fat to both stretch the use of the carcass and to help preserve them by curing, drying, freezing or smoking.

The cleaned intestines of the animal produce the characteristic cylindrical shape. Sausages are among the oldest of prepared foods [source].

Some cured or smoked sausages can be stored without refrigeration. Most fresh sausages must be refrigerated or frozen until they are cooked.

Sausages are sold both pre-cooked and raw, where they can be broiled, grilled, pan-fried, steamed, etc.

The word “sausage” first appears in English in the mid-15th century, spelled sawsyge. The word came from Old North French saussiche, which evolved to the modern French saucisse). The French word, in turn, came from Vulgar Latin salsica (sausage), from salsicus, meaning seasoned with salt.