Oysters in Bacon
If you’re in New York City today, watch out! It’s National Underwear Day! On a more Yummly related note, it’s also National Oyster Day. Try this Recipe of the Day to celebrate!
Posts Tagged ‘Fish’
Grilled Fish Tacos
Grill some fish tacos for dinner in honor of National Grilling Month!
Ceviche
Today is Peruvian Independence Day- try this summer favorite that was invented in Peru- Ceviche! (It can also be spelled Cebiche)
This list is a little late since most of this information has been out for some time. And, while many trends are not surprising, lists vary depending on your source which is why I’ve compiled them into a larger “Yummly-ized” version for easy reading.
If you stop by Yummly in the near future you will see some of these trends appear as blog topics. As always we’d love to hear about any you’ve seen in your local area or neighborhood.
Finally, sorry to say I left off one trend (fried chicken) because although I love it, I feel like it’s been covered in the past. Happy to add it in if anyone disagrees!
Yummly’s interpretation of 2010 trends (dining and eating):
- Back to basics – think canning, pickling and basic techniques
- Beer – craft beers everywhere, also taps into the “new Austrian” trend
- Smaller portions (restaurant meals, desserts) – mini whoopie pies
- Burgers – chains will strive for better, premium burgers
- Children’s healthy food options – more for the home
- Cocktails – local liquor and culinary creations
- Casual dining – potlucks
- Eggs – the new bacon
- Asian + Latin – a dynamic duo (LA Kogi taco trucks)
- Farm branded meats – “Denver Steak”
- Lamb – the new pork
- Local, seasonal – check out the Cook Here and Now concept (Bay Area)
- Meatless meals and party foods – even for non-vegetarians
- Sustainable seafood, different varieties – Branzino, Arctic Char
- Superfruits – mangosteen, rambutan, goji berries, acai
- Sweeteners – stevia, turbinado, agave (and real sugar in sodas!)
Dungeness crab: seasonal and fresh.
To celebrate the new year AND tie into the list of trends, try the Celery Cup recipe below. It’s a refreshing, culinary delight.
- 1 ½ oz. Square One Cucumber
- 1 – inch fresh English cucumber
- 2 – inch celery stalk
- Palm-full of cilantro
- 1 oz. fresh lemon juice
- ¾ oz. organic agave nectar or simple syrup
- 1 celery stalk (garnish)
In a mixing glass, muddle the cucumber, celery, cilantro and lemon juice into a pulp. Add remaining ingredients, cover in ice and shake hard for 10 seconds. Strain into a tall glass over fresh ice and garnish with a piece of celery.
Recipe courtesy of Elixir and Square One.
Happy new year (again)!
Tuna Burger with Wasabi Mayo and Asian Slaw
We served these tuna burgers atop brioche buns and adorned with a simple Asian-style slaw. The fuyu, fennel and arugula salad is a nice side along with colorful taro chips. This is NOT your everyday burger meal (but probably just as good!)
Tuna Burgers on Brioche Buns (makes around 2 to 3 patties)
- 8 oz. fresh sushi grade tuna, finely chopped
- 1/2 cup panko bread crumbs
- 1 tsp green onoins, finely chopped
- 1 tsp red sweet bell pepper, finely chopped
- 1 to 2 tablespoons soy sauce
- 1 tsp cilantro, finely chopped
- Dash or two of garlic powder and ginger powder
- Black sesame seeds
- Brioche or regular hamburger buns
- Cooking oil
Optional: Tabasco or chili oil (for spice)
Heat oil in a pan and add burgers. Pan fry each side about 2-3 minutes then place on paper towel. Keep warm. Toast buns. Add wasabi mayo, burger and slaw. Enjoy!
Asian-Style Slaw
- 1 cup napa cabbage or slaw mix
- 1 teaspoon sesame oil
- 1 teaspoon lime juice or rice vinegar
- 1 teaspoon honey
- 1/2 tsp soy sauce
- toasted sesame seeds
Adapted from a recipe found on the Cook Mobile.
Tempura prawns, carrots and zucchini
A conversation with the person who cuts my hair started off with “what did you do this weekend?” then turned into “what I cooked” before taking a detour and stopping at the topic of frying (like it) and donuts (love them!) The discussion sparked a thought about contraptions and gadgets for frying and before I knew it I had a vintage Fry Daddy on the way via a bidding frenzy on the web.
As I waited for my package to arrive, I pondered what I should make first. Donuts at the office? Hmmm.. not sure that the lack of open windows and third floor location would create the optimal “fry zone”. Potatoes? Maybe, but seemed like a mundane task for such a regal, vintage appliance. I finally settled on tempura because the combination of meat and vegetables seemed like a good compromise with the “deep fry” part of the equation.
Although usually associated with Japanese cuisine/restaurants (sorry to state the obvious) the concept of tempura or frying was actually introduced to Japan during the mid 1600’s by Portugese missionaries. The word tempura is thought to have been derived from Latin meaning “times” or “time period” which refers to the Lenten period. There is actually a Portugese dish called peixinhos da horta (garden fish) which is similar to Japanese tempura and can be found on various menus and sites associated with travels to or food from Portugal.
While munching on my test batch and waiting for the oil to cool in my new “old” fryer my thoughts returned to donuts covered in cinnamon and sugar. Another day would bring donuts but for now, some exercise to counter the effects of all the frying. With that I put away the Fry Daddy, laced up my sneakers and headed out the door for a hike.
These sanddabs were so good they almost didn't make the picture!
While dining at my new favorite place in San Francisco (Pizzeria Delfina) a friend declared that we should order the fried sanddabs. We did, and sanddabs are now officially added to a list of favorites swimming around in my head.
Sanddabs are an edible flatfish with both eyes on the same side. This seems pretty convenient if you reside at the bottom of the ocean (just think, you’d always be looking up with both eyes…at the same time!) They are a popular game fish in California with the Pacific Sanddab regarded a delicacy because of it’s sweet flavor and tender texture. Either sauced or served alongside simple lemon wedges, fried sanddabs make a tasty, crunchy starter.
I loved the sanddabs so much I bought some at the store – seemed easy enough to make this dish. But after unwrapping my fish at home I realized there is a huge bank of bones running down the center (don’t forget, this is a small, flat fish.) After contemplating how to separate meat from bones, I finally took to slicing off chunks and then dropping into a cornmeal batter before frying.
It wasn’t until reading online later I realized there is a better way to go about the de-boning process. It involves grabbing the bones and pulling out in one swift movement. The other option, of course, is to order at a restaurant but get two plates: one for the table, and one for yourself!
Note: sanddabs are considered a “good alternative” by the Monterey Bay Aquarium.
Pan Fried Sanddabs
Recipe courtesy of the Monterey Fish Market
Ingredients:
1 egg beaten
1/4cup milk
1 pound pan-dressed Sand Dabs
1/2cup flour seasoned with salt and pepper
1/2cup breadcrumbs
¼ cup oil or clarified butter
Lemon wedges
Beat the milk and egg together in a bowl. Dredge each fish in the flour, then dip them into the egg-milk mixture then roll in thebreadcrumbs until thoroughly coated. Heat the oil or butter in a skillet over medium-high heat. Cook over a lively but not smoking hot fire for three to four minutes on a side until nicely golden brown on both sides.
Serve immediately, accompanied with lemon wedges.