View all posts filed under 'Seafood'

Skewer It on the Fourth

Friday, 27. June 2014 5:26

Snowy white halibut chunks get grilled with pancetta and artisan bread cubes for a taste sensation.

Snowy white halibut chunks get grilled with pancetta and artisan bread cubes for a taste sensation.

 

I like nothing better than working up a sweat by hiking or snow-shoeing through the great outdoors.

But at the end of that, when I’m spent, starved and sweaty, I long for a hot shower (with adequate water pressure) and a real bed (preferably with fine linens).

Which is probably why I confess I’ve only camped once in my life.

And I had to be sweet-talked into it.

That’s why I was happy to find that “The Great Outdoors Cookbook” (Oxmoor House) by the editors of Sunset magazine, of which I received a review copy, is made for die-hard campers, as well as folks like me who’d rather do their outdoor cooking in their own backyard.

sunset-the-great-outdoors-cookbook

The book is divided into recipes for “Campfires,” “Home Fires,” and “Inspired Fires” (when you dig pits and such). There are even tips for foraging and doing a seafood boil on the beach.

“Halibut Kebabs with Grilled Bread and Pancetta” is as easy as it gets. Chunks of halibut are quickly marinated in olive oil and fresh rosemary before being threaded on long skewers with pancetta and bread cubes.

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Category:General, Recipes (Savory), Seafood | Comments (6) | Author:

Pacific Catch Makes A Landing in Mountain View

Friday, 30. May 2014 5:26

Korean Barbecue Bowl at Pacific Catch in Mountain View.

Korean Barbecue Bowl at Pacific Catch in Mountain View.

 

San Francisco-based Pacific Catch opened its sixth location at the end of March in Mountain View — and its largest restaurant to date.

Located at The Village at San Antonio Center, it’s a pretty, airy restaurant with plenty of outdoor seating, plus roomy booths in the dining room that’s decorated on theme with fish prints, a cascading water wall and light fixtures that look like they’re fabricated from delicate Japanese paper.

Partners Aaron Noveshen and Keith Cox opened the first Pacific Catch on Chestnut Street in San Francisco in 2003. This spring, they also brought on board David Gingrass as executive chef. Gingrass, who cooked with Wolfgang Puck and once had the lauded Hawthorne Lane restaurant in San Francisco, has streamlined and upgraded operations, according to the general manager. Still to come, Gingrass will be putting his stamp on the menu with some new dishes.

The dining room.

The dining room.

A few weeks ago, I had a chance to check out the current menu when I was invited in as a guest of the restaurant.

The restaurant is proud of its crafted cocktails including the Spicy Pacific ($7), which I tried at the manager’s suggestion. It’s a golden blend of Svedka vodka, passion fruit and Serrano chilies. It starts out fruity and refreshing, then the kick of heat kicks in at the end, warming the throat all the way down. It should come with a warning, as you can’t help but take one sip then reach for another and another.

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Category:Chefs, General, Restaurants, Seafood | Comments (1) | Author:

A British Columbia Mussel Flexes Its Muscle in the Bay Area

Wednesday, 26. February 2014 5:25

A simple pasta dish made extra special with new Honey Mussels.

A simple pasta dish made extra special with new Honey Mussels.

 

There’s a new mussel in town.

And is it ever extraordinary.

You can’t find it in retail stores yet. But you can enjoy it at some of San Francisco’s most discriminating restaurants, including Rich Table, Bar Tartine, Parallel 37, Foreign Cinema, and Ragazza.

The Honey Mussel is so named because of its amber-hued shell. It doesn’t taste of honey per se, but there is a hint of natural sweetness about it. It’s also impressively sized — with its meat taking up almost the entire interior of the shell. Even after cooking, there’s little shrinkage, as I found when I had a chance to cook a sample at home in a simple pasta dish. Indeed, it’s probably the plumpest, most tender mussel I’ve had the pleasure of eating.

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Category:General, New Products, Recipes (Savory), Seafood | Comments (10) | Author:

Memories of Stone Crab Claws and A Food Gal Giveaway

Monday, 9. December 2013 5:25

Now, that's a holiday seafood platter, wouldn't you say? (Photo by Carolyn Jung)

Now, that’s a holiday seafood platter, wouldn’t you say? (Photo by Carolyn Jung)

 

Having grown up in San Francisco, I am an avowed Dungeness crab gal through and through.

Some people may consider lobster the ultimate luxury ingredient. But I think Dungeness is far superior with its fluffy, sweet meat.

That being said, though, I have dabbled with stone crab claws.

When you worked in South Florida for four years as I did, you can’t help but fall for these big, meaty claws.

On a lowly newspaper reporter’s salary, pricey stone crab claws were a rare treat.

But the once or twice that I did splurge on them, I must say they sure satisfied, especially dunked in mustardy mayo.

Thanks to Anderson Seafoods, I got to relive that memory recently.

The Orange County seafood distributor, which overnights fresh and frozen seafood right to your door, sent me a sample of real-deal Florida stone crab claws to try.

They’re ready to eat once they arrive. All I did was whip up my own mustard-mayo sauce before digging in, happily.

I may be a California gal, but there just might be a little bit of Florida still in me. Just maybe.

CONTEST: One lucky Food Gal reader will win a $300 credit from Anderson Seafoods to enjoy whatever seafood you please. Entries, open only to those in the continental United States, will be accepted through midnight PST Dec. 14. Winner will be announced Dec. 16

How to win?

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Category:Enticing Events, General, Seafood | Comments (27) | Author:

Get A Taste of Jose Andres’ New Food Products

Monday, 12. August 2013 5:25

Plump, wonderful mussels -- Galician-style -- by Jose Andres.

Plump, wonderful mussels — Galician-style — by Jose Andres.

 

Would you pay $18 for this tiny tin of canned mussels?

You just might if they carry the stamp of approval of renowned Chef Jose Andres.

With glam restaurants around the world, including The Bazaar in Beverly Hills, this Ferran Adria protege has introduced his own line of food products, Jose Andres Foods, that speak to his Spanish heritage.

Recently, I had a chance to sample a few of the products.

Spain takes its canned seafood seriously. Unlike in the United States, where tinned seafood is often thought of as a cheap pantry staple, Spaniards treat their canned seafood with reverence because the quality is high enough to serve in the best restaurants.

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Category:Chefs, General, New Products, Seafood | Comments (7) | Author: