Seafood – Page 4 – Not Eating Out in New York

30 Mar 2013

Calamari and Tomato Stew with Capers & Chilies

by Cathy Erway | posted in: Recipes, Seafood, Soups & Stews | 8

There are two ways to prepare squid (aka calamari) with succulent results: very quickly, as in searing, grilling, or flash-frying; or very long, as in braising, stewing, or slow-roasting. Anywhere in between will yield rubbery, rigid bands like undercooked cartilage. I went with the latter preparation for this late-winter, almost-springlike, one-seafood stew. It could be plopped on top of pasta, or sopped up with pieces of bread. Tentacles had never been more tender.

8 Jan 2013

Clams Simmered with Sake and Daikon Radish

by Cathy Erway | posted in: Recipes, Seafood | 1

Just because the holiday season is officially over doesn’t mean cooking has to return to a boring routine. I’ve resolved to cook more under-explored foods this year, and stood at the seafood stand at the market for about five seconds before deciding on clams. Why? Because they — like daikon radishes, which were also snatched from a nearby market bin — are quick and easy to cook, flavorful, healthy, sustainable, and very inexpensive to boot. Hm, I guess that’s not … Read More

12 Sep 2012

Broiled Bluefish with Romano Beans and Corn-Kimchi Salad

by Cathy Erway | posted in: gluten-free, Recipes, Seafood | 3

I don’t get the hesitation over darker, oilier, “fishier” sort of fish. Bluefish, mackerel, herring, sardines — these are the flavorful dark meats to bland white meat chicken (of the sea). If you’re one who prefers full-flavored, juicy cuts like chicken thighs or pork shoulder instead of loin, you might find common ground in these highly undervalued types of fish. Then again, the fillet of bluefish I broiled here was so fresh, it tasted clean and just faintly of the … Read More

16 Jul 2012

Steamed Mussels with Fresh Corn, Tomatoes & Herbs

by Cathy Erway | posted in: gluten-free, Recipes, Seafood | 2

I really like mussels, clams, and shellfish of all kinds. You kind of have to, if you’re going to dig into a whole bowl of steamed mussels, served with bread to sop up its broth, or French fries in the classic “moules frites” tradition. But if you’re a little shy of encountering mussels in such quantity, then try perching a few kernels of sweet corn, soaked in a fresh tomato-based broth with garlic and freshly chopped herbs in the bowl … Read More

14 Jun 2012

Seared Tuna Steak with Snow Peas and Ginger-Scallion Sauce

by Cathy Erway | posted in: Recipes, Seafood | 3

Oh indulgence, you sinful pride. I eat tuna fairly often, from a can, on bread or an olive oil-drizzled salad. The pale, meaty hunks of fish are pretty satisfying this way. But nothing compares to a thick slab of fresh-caught tuna, seared ’til just golden and ruby rare inside. It’s the perfect indulgence to pair with spring snow peas, also from local origin, and a zesty, tart, umami sauce with fresh, young scallions, too.

11 Apr 2012

Spaghetti with Anchovies, Kale & Breadcrumbs

by Cathy Erway | posted in: Pasta & Noodles, Recipes, Seafood | 6

If you’re looking to scrape together a meal from seemingly nothing, here’s one way to really hit it out of the park. In fact, breadcrumbs really do need to be scraped, swept or otherwise salvaged from a scattered mess on the counter to do this dish right. Minced anchovies and garlic create a tasty olive oil infusion to coat the pasta with, and some spare greens like kale, or just a shower of fresh parsley for garnish, combine for a healthy … Read More

13 Feb 2012

Surf ‘n Turf Buddy Burgers

by Cathy Erway | posted in: Meat & Poultry, Recipes, Seafood | 5

Does anyone remember “buddy burgers” from Burger King? I think that this retired menu item from the fast-food chain must have appeared sometime in the mid-to-late 1980s. As little kids, my brother and I enjoyed the novelty: two little hamburgers attached by virtue of a conjoined bun. I didn’t really have a taste for hamburgers then, but we liked pulling them apart and each getting a burger (for what that was worth). Here I’ve revamped the memory by making two … Read More

13 Sep 2011

Grilled Vegetable Soup with Lobster Stock

by Cathy Erway | posted in: Recipes, Seafood, Soups & Stews | 2

You can fault me for being lax about a lot of things in the kitchen, but when it comes to being resourceful, I am a regular stickler. Therefore, when my family had lobster on a recent trip to the shore, I kept the shells and boiled them down to a concentrated stock. And when we grilled shishkabob sticks and fresh corn on the hibachi, I saved the leftover, blackened sungold tomatoes and few discs of zucchini to puree with it. … Read More

28 Aug 2011

Ceviche With Cucumber “Boats” & Nori “Sails” (San Francisco Chronicles Part 4)

by Cathy Erway | posted in: gluten-free, Recipes, Seafood | 7

For my last week in San Francisco, I went a little bit off the deep end, with food. I staged at two restaurants (Chez Panisse and Bar Tartine), took a cooking class, went to a supper club, volunteered at an Edible Schoolyard benefit called OPENEducation at the Berkeley Art Museum, and threw an epic dinner party on the boat. This was our first course: a tangy medley of fresh peppers, tomatoes, onions, grilled corn and fish piled inside a hollowed … Read More

1 Aug 2011

Green Gumbo with Fresh Corn & Okra

by Cathy Erway | posted in: gluten-free, Recipes, Seafood, Soups & Stews | 9

Warning: if you’re looking for a rich, roux-thickened, sausage-studded gumbo this recipe is not for you. If you’re looking for a thin, herbal, summery gumbo with a hint of spice and fresh chunks of its namesake vegetable, okra, step right in. I’ve got a treat for you.

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