Miso-Marinated Salmon with Hakurei Turnips and Orange-Sake Butter

posted in: Recipes, Seafood | 0

Have you ever stopped and suddenly thought, is this the one? Could this be my perfect food? I thought this on maybe the third or fourth date I had with Hakurei turnips. It was a sneaky sensation, crystallizing with a subtle sweetness and juicy bite that was so unlike any other thing. I got the same feeling when I tried my first bite of miso-marinated, broiled fish—only it was a smack-in-the-head awakening, a firestorm of personal penchants as if from a … Read More

Oyster Omelet with Celery Leaves

There’s something uniquely appealing about this omelet—so much so, that it’s quite the phenomenal street food in Taiwan. It’s a singular kind of dish that’s uniquely appreciated there (if they were to have a “uniquely popular” map on the topic, I’d put money down that this dish would be the one to beat in Taiwan). But I don’t think I could call this version, which I made at a sleepy Connecticut shore town with family, a “Taiwanese oyster omelet.” That’s because I missed a … Read More

Pan-Roasted Monkfish with Spinach, Snap Peas and White Wine Sauce

It’s true: Monkfish is one of the f’ugliest fish in the world. But you wouldn’t know it when it’s served to you. Or, when you buy some fresh fillets and pan-roast them just like any other fish, finishing them with a splash of white wine and butter mixed into the pan to drizzle on top. Yes, even when you’re actually cooking a raw thing to plated dish (in mere minutes no less), you can be spared the gruesome truth of its … Read More

Smoked Bluefish and Potato Salad

There’s something so Nordic and satisfying about this: boiled potatoes and smoked fish. Simple, but delish. Wholesome yet zesty, combined as one. Kind of like the Nordic pop princess, Robyn herself, whose beats I can’t resist bopping to, especially if I hear them on a car trip and my body is bored and just needs to move—a lot, and suddenly, thanks to her.

Seared Scallops and Zucchini with Avocado

Really, just those three things, plus salt, pepper, olive oil, and fresh lemon. High heat, maybe, is another equal player in this equation. Plus, that makes it all the faster to throw together. I was looking for something to really treat myself with this weekend (and coming off my $1.50 meal in the last post). I just didn’t expect that it would take so little effort, and time.

Shrimp and Andouille Sausage Jambalaya

Jambalaya is not a beautiful dish. It, like its name, resembles a jumble—and I’m even told by a Southern co-worker that people in the South tend to pronounce it more like “jumbla,” too. It doesn’t play nice with restaurant-style plating. Rice grains cling to every shrimp, tasty bits like sausages and nearly-dissolved vegetables are embedded within the mysterious mass. I suppose you could deconstruct your jambalaya to place prime bits ceremoniously throughout, but then they wouldn’t have absorbed the incredible flavors of that … Read More

Smoked Salmon Spread with Capers and Dill

Ruby-red smoked salmon is luscious alone on a good piece of crusty bread—or, if you’re a New Yorker, on a bagel. But a schmear of cream cheese along with it, too, adds richness that gives its strong flavor legs. For a smoked salmon (or lox) dip with cream cheese, I tried to incorporate aspects of my current environment, while nodding to traditions. It turned out that I had—favorably, and rather by chance—just the ingredients to make a total classic rather … Read More

Pasta with Cherry Tomatoes, Sweet Corn and Clams

There’s been some talk about the new “never-ending” pasta bowls at the Olive Garden lately. It seems the franchise is disregarding the low-carb (or the fresh and local) dietary trends of the day, and beckoning diners with even more all-you-can-eat. (My favorite crack? “When you’re here… Why are you here?“) Well, I happened to eat at the Olive Garden in New York City recently, to celebrate my friend Kara’s birthday. It was a nostalgic gag that myself and 14 other … Read More

Fresh Tomato and Smoked Salmon Salad

Do you ever edit yourself, after something’s been said and done? After you’ve cleaned off a meal that you enjoyed to its fullest, then start believing that it wasn’t all that it could be? I have this compulsive habit sometimes, and right now I’m really wishing that I’d scattered crisp red onion across this dish, like slivers of orchid petals. And maybe pinched speckles of Maldon sea salt and black pepper on top of those tomatoes and lettuces, and–eh… it … Read More

Spice-Crusted Cod with Baby Greens, Beets and Lemon-Yogurt Dressing

I’m not averse to wheat or gluten myself (knocking on wood), but I’m well aware of friends and general masses of folks who are looking for that delicious diversion from eating such products. So, for the crispy, crackly “crust” on a fish fillet, I crushed a grainy mixture of aromatic spices instead of looking to starch-based solutions. Then, since we’re creating such a textural complement to the otherwise tender fish, why not make fish itself the crusty crouton for a … Read More

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