View all posts filed under 'Seafood'

A Whole Lotta Seafood and a Food Gal Giveaway

Monday, 23. April 2012 5:25

The seafood bounty you can win. (Photo courtesy of Anderson Seafoods)

When I think of fresh seafood, I can’t help but think of my late-Mom’s simple but sublime steamed fish.

My Uncle Homer loves to fish. He’s good at it, too, as evidenced by the huge bass he used to gift to my parents from his day-long boating excursions.

I remember the white fillets, so impossibly plump looking, covered in silvery-gray skin, which my Mom always left on to keep the fish moist while it cooked.

She would place the fillets in a Pyrex pie plate atop a steamer. She’d sprinkle on liberal shards of fresh ginger before placing the cover over the pan. Curls of steam would shoot out, as the fish turned from translucent to opaque inside.

When it was done, she’d top the fish with inch-long segments of spring onion. Next, she’d heat up a small saucepan of peanut oil with a splash of soy sauce until it was smoking. Then, ever so slowly, she’d dribble the hot oil all over the fish, giving it a lovely gloss and crisping up the skin ever so slightly.

We’d dig in with our chopsticks, tearing off chunks of the silky fish and spooning the sauce over steamed rice.

That would be dinner. With the fish rightly the star of the meal. And my family thoroughly enjoying each morsel of my uncle’s gift from the sea.

Contest: Southern California-based Anderson Seafoods, which sells premium seafood with a nod toward sustainability, wants you to remember your mom this Mother’s Day with impeccable fresh seafood. Thanks to them, one lucky Food Gal reader will win a “Regatta Gift Package,” a value of $300. Yes, you read that right. The package includes four pounds of wild Mexican shrimp, two cold-water South African rock lobster tails, four pounds of dry-packed scallops, 32 ounces of Norwegian salmon and 32 ounces of Alaskan halibut.

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Category:Enticing Events, General, Seafood | Comments (18) | Author:

A Dish When There’s No Time

Tuesday, 27. March 2012 5:25

Scallops with a creamy, spicy sauce.

Roasting often conjures up images of low, slow cooking in the oven for hours on end.

But this particular recipe for roasting is quick, quick, quick.

“Quick-Roasted Scallops with Sriracha and Lime” is for times when you want dinner on the table fast, fast, fast. It’s from “All About Roasting” (W.W. Norton & Company) by award-winning cookbook author Molly Stevens.

The book, of which I received a review copy, is full of recipes sure to keep your oven busy. Large scallops get baked, then quickly broiled with a simple topping of mayo, lime juice, sugar and Sriracha. They remind me of the baked or broiled mayo-topped scallops at Japanese restaurants.

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Category:Asian Recipes, General, Recipes (Savory), Seafood | Comments (12) | Author:

Blathering about Bouillabaisse Balls

Thursday, 1. March 2012 5:25

Fish is the main ingredient in these meatballs. But where, oh where, is the sauce?

This is a case of: Do as I say; don’t do as I do.

What I mean by that is if you make this recipe for “Bouillabaisse Balls” found in “The Meatball Shop Cookbook” (Ballantine Books) exactly as printed — as I did — you may find it lacking. Just as I did.

First, it looks nothing like the photo in the book by Daniel Holzman and Michael Chernow, founders of New York City’s The Meatball Shop, of which I received a review copy. The photo in the book shows a frying pan filled to the brim with meatballs bobbing in a thick tomato sauce. Only problem? The meatballs in the recipe are cooked in a rectangular baking dish, not a frying pan. And there’s no sauce anywhere to be found in the recipe. Uh, hello?

OK, fine, I thought. I’ll just try making the recipe as is, thinking the fish balls, seasoned to mimic the famous Provencal seafood stew, will be flavorful enough all on their own.

Not quite.

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Category:General, Recipes (Savory), Seafood | Comments (17) | Author:

New Pizza Joint in the South Bay, Dungeness Crab Galore & More

Wednesday, 15. February 2012 5:25

Caprese salad at Blue Line Pizza. (Photo courtesy of the restaurant)

San Francisco’s Little Star Pizza Opens a Locale in Campbell

Pizza lovers will rejoice that San Francisco’s Little Star Pizza — famed for its deep-dish, cornmeal-crust pizzas — opened an offshoot last week in downtown Campbell.

Blue Line Pizza, named for the train that runs between O’Hare International Airport and Chicago, features organic salads, paninis, and both deep-dish and thin-crust pizzas.

The original Little Star has been a sensation ever since it opened its original Divisadero Street location in San Francisco in 2004 in San Francisco. There’s now a second branch in San Francisco, as well as one in Albany.

Sidle up to the bar at Blue Line Pizza. (Photo courtesy of the restaurant)

One taste of its deep-dish pie will tell you why it’s so popular.

I’m partial to the Blue Line (Little Star) with spinach, ricotta, feta, mushrooms, onions and garlic, as well as the Mediterranean Chicken with roasted chicken, red bell peppers, olives, onions, feta and plenty of marinated artichoke hearts. It’s a mouthful; it’s a meal.

Blue Line Pizza is open seven days a week for lunch and dinner.

A Crabby Time at Lark Creek Restaurants

Through the end of February, the Lark Creek Restaurant Group celebrates the bounty of fresh, seasonal Dungeness crab.

Its 23rd annual “Crab Festival” will feature a range of crab dishes at its various restaurants.

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Category:Enticing Events, General, Pizza, Restaurants, Seafood | Comments (7) | Author:

Dungeness Crab Time, A New Indian Restaurant & More

Thursday, 29. December 2011 5:26

Fresh crab slathered with pesto -- at the Half Moon Bay Brewing Company. (Photo courtesy of the restaurant)

Dig Into Dungeness in Half Moon Bay

Hankering for fresh, local Dungeness crab, but don’t want to cook it, yourself?

Take a pretty drive along the coast to the Half Moon Bay Brewing Company, where Chef Gaston Alfaro is dishing up “Baked Pesto Infused Dungeness Crab.”

The crab is poached in a secret blend of spices and a splash of Mavericks Ale, then cracked and slathered in pesto sauce before being slipped into a hot oven for a few minutes. How good does that sound? Even better when you hear it comes with garlic bread.

Of course, if you’re a purist, you also can have your crab in the classic style, served warm or cold, simply with drawn butter and garlic bread.

Both dishes are $23 each. They’ll be on the menu as long as local Dungeness is available.

The modern interior of Arka in Sunnyvale. (Photo courtesy of the restaur

Arka Opens in Sunnyvale

A new contemporary Indian restaurant has opened in Sunnyvale, serving up the likes of vegetarian tandoori kebabs and “Doodhiya Gosht” (lamb curry with ricotta cheese, essence of screw pine and edible silver).

Arka Restaurant, Bar & Lounge will officially open in January, but it’s already opened its doors this month for a test launch.

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Category:Bakeries, Chefs, Enticing Events, General, Pizza, Restaurants, Seafood | Comments (3) | Author: