Tag Archives: mail-order seafood

What The Halibut — And A Food Gal Giveaway

Halibut cooked in olive oil -- a lot of it.

Halibut cooked in olive oil — a lot of it.

 

Yes, this recipe uses a lot of olive oil.

Yes, you’ll wonder what to do with all that oil afterward.

Yes, you can strain it, store it in the fridge and re-use it.

But yes, it may taste fishy.

That’s because you’ve poached halibut in it, creating a warm, bountiful bath of olive oil to cook it gently and slowly until the flesh is moist and incredibly silky. Best yet, it’s almost impossible to overcook the fish with this oven method.

If you’ve never tried olive oil-poaching here’s your chance with this dish of “Olive Oil Poached Halibut with Chermoula.”

Bathed in olive oil.

Bathed in olive oil.

The recipe is from the new cookbook, “Home and Away: Simple, Delicious Recipes Inspired by the World’s Cafes, Bistros and Diners” (Arsenal Pulp Press) by Darcy and Randy Shore, of which I received a review copy.

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Anderson Seafoods French Sturgeon Caviar and A Food Gal Giveaway

Oh yah, this is how I like to celebrate.

Oh yah, this is how I like to celebrate.

 

If any food has celebration written all over it, it’s caviar, isn’t it?

First, it’s the anticipation that comes with the opening of the tiny jar or tin. Second, the delicate handling of it with a mother of pearl spoon so as not to impart any unwanted metallic taste. Third, the arranging of the accoutrements of minced onion, hard-boiled egg and sour cream on teeny, pillowy pancakes. And fourth — well, it’s the price. Let’s face it, if caviar cost the same as popcorn, we’d be eating it all the time. Instead, it’s a splurge, leaving it reserved for only the most special of occasions.

With Christmas and New Year’s Eve coming up, now’s the time to indulge if you can. I did just that when I a chance to try a sample 2-ounce jar of French Sturgeon Caviar from Southern California’s Anderson Seafoods.

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Memories of Stone Crab Claws and A Food Gal Giveaway

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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