Seafood

Tuna Avocado Basil (T.A.B.) Onigirazu — Picnicking with bentos

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The Fujilings have traded one addiction for another.  Squirrel and Bug have all but forsaken their love for onigiri and now only have eyes for another—onigirazu.  It’s true, and to be honest, I can’t blame them.

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Baked Salmon with Mango Ceviche

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This post is brought to you by Harmons Grocery. A week and a half ago I attended a special dinner at the City Creek Harmons Grocery in downtown Salt Lake City.  The dinner was to celebrate the introduction of Verlasso salmon to Harmons seafood cases.  Why the big deal?  In 2013, for the first time […]

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Coconut Curry Poached Halibut with Micro Arugula + A $250 Harmons Giveaway!

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*This post is brought to you by Harmons Grocery Store. Last month I attended a blogger event, arranged by Rachael of Today’s Mamma, at the Bangerter Crossing Harmons Store.  We started with a tour from Bob and Randy Harmon, and then finished up with a cooking class from Chef Kimberly Larsen at Harmon’s Cooking School.

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Crab Cocktail

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Happy Valentine’s Day Eve!!  I love this time of year.  I love getting to celebrate love, in all its forms, just as thoughts of spring seem to be tickling the edges of Mother Nature’s consciousness.  Here in Utah, things are already warming up, though I’m sure we’ve still got some cold spells ahead of us. […]

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Shoyu Koji Shrimp Macaroni Gratin

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I’ve talked about yoshoku (a dish that is a Japanese take on a Western dish) before, and the Japanese gratin is a great example of this. Gratin originated in French cuisine and is any dish that is topped with cheese or breadcrumbs, mixed with bits of butter, then heated in an oven or under the […]

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Grilled Barramundi Pita Sandwich with Cucumber Yogurt Sauce

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Barramundi—such a great name, and an even more delicious type of fish, with a mild buttery flavor and dense meaty texture.  Plus, with it’s moderate oil content, it’s an easy fish to cook, whether you grill it to serve in pita sandwiches like I did recently (recipe at the end of the post!), or you […]

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Braised Alaskan Black Cod

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Alaska love has been flowing strong this year on American television, with Andrew Zimmern visiting Alaska’s Inside Passage on an episode of his show Bizarre Foods, and the most recent season of Top Chef drawing to a close with the final four contestants earning the chance to visit Juneau, Alaska and competing using seafood from […]

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Tazukuri (Soy Sauce Sugar-Glazed Sardines)

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Add this recipe to ZipList! Tazukuri (Soy Sauce Sugar-Glazed Sardines) Makes 4 servings 2 ounces gomame (dried baby sardines) 1/3 cup dashi (or water) 1/3 cup soy sauce 3 1/2 tablespoons granulated sugar 1 tablespoon mirin 1 takanotsume (Japanese “hawk claw” pepper) (or substitute 1 dried red chile pepper) 1. Pick out any broken fish. […]

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Tai no Shioyaki—Salt-Grilled Sea Bream

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Tai no Shioyaki (Salt-Grilled Sea Bream) Number of servings depends on size of fish used 1 whole tai snapper, head on, scales removed and cleaned sea salt Micro Greens Lemon/lime wedges Grated daikon radish seasoned with a few drops of soy sauce 1. Measure out 1 1/2 teaspoons of salt for each pound of fish. […]

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Bringing Poached Alaskan King Crab Salad to the Made in America Dinner Party

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Add this recipe to ZipList! Poached Alaskan King Crab Salad Recipe from Chef Curtis Duffy in Made in America: Our Best Chefs Reinvent Comfort Food, by Lucy Lean Makes 4 servings For the Citrus Stock: 2 lemons, halved 2 limes, halved 2 oranges, halved 2 grapefruit, halved 2 kaffir lime leaves 1/2 bottle white wine […]

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