01 Friday Jun 2012
Posted in Breakfast, Photos By: Bob Young, Seafood, Sole
Let’s just call it “Joe’s Breakfast”. Why? Probably because he is the one who showed us how to make latkes …… properly. I don’t know, however, if he would have seafood with them. This was delicious!
31 Thursday May 2012
Posted in Photos, Photos By: Bob Young, Seafood, What's For Dinner?
Such a different, but good dinner tonight!
Corn Pie
Potato Salad on Fresh Greens
Broiled Swain in Lemon Butter
That’s nice, you say. But just what is Swai? Various sources on the inter net gave us these answers.
Swai are farmed river catfish native to Southeast Asia. They are an excellent source of omega-3 fatty acids, and they are naturally low in saturated fat and cholesterol. Much like the American catfish, Swai are light, sweet and flaky. Often compared to the mild cod and sole, Swai can be used in pretty much any recipe calling for basic fish
Swai fish is a fish native to South East Asia and especially Vietnam but also Laos, Cambodia and Thailand. Given the excellent cuisines from these countries it certainly seems worthwhile investigating what Swai fish is. Another advantage of the Swai fish is its cost. As fish prices continue to rise, Swai is at a huge advantage as it is plentiful and retails somewhere in the region of under $5 a pound which is an excellent price. (http://www.ask.com/questions-about/Swai-Fillets)
So, what is Swai fish like to eat? Well, it is a delicately flavoured white flesh with a somewhat flaky texture that is perhaps best grilled or broiled. Whilst it can be cooked quite simply and has a delicate taste, it is also excellent with sauces. (http://charliegrumples.hubpages.com/hub/What-is-Swai-Fish)
Swai is a fish with white-beige flesh that you can find in fillet form. It is light and flaky, and has a mild sweet flavor. The fish is found in Southeast Asia mainly along the Mekong River in Cambodia and Vietnam. A 3.5 ounce fillet has 90 calories, 4 grams of fat (1.5 saturated), 45 milligrams of cholesterol, and 50 mg of sodium. Experts say you can bake, broil, coat with bread crumbs and fry, grill or sauté the fish. (http://www.kgbanswers.com/what-is-swai-fillet-its-a-fish-where-does-it-come-from/4726416)
We broiled our very simply. 1 T Butter, unsalted, Juice and zest of 1/2 lemon. Sprinkle of Paprika. Broiled for 8 minutes at 550 degrees F. That’s it. Pretty straight forward and easy. We got ours at WinCo, but I suppose you can purchase it almost any place. Enjoy!
21 Monday May 2012
Posted in Salmon, Seafood, Special Information, Things To Do, What's For Dinner?
OK. That is the question. And from the Big Site of Amazing Facts, we find this information.
What Is the Difference Between Trout and Salmon, How Are They Related, and How Do You Tell Them Apart?
Trout and Salmon are so closely related that some fishermen and scientists have trouble classifying the individual species. Technically, Trout is a species of freshwater and saltwater fish. Salmon belong to some of the same family as trout but, unlike most trout, most salmon species spend almost all their lives in salt water. Both Trout and Salmon are classified as an oily fish.
The steelhead and rainbow “trout” are actually the same fish. The name steelhead is used if the fish is able to make it to the ocean, and rainbow refers to those that are landlocked away from saltwater.
In 1989, when DNA tests showed that the rainbow or steelhead isn’t really a trout after all, the fish was reclassified as a salmon. Likewise, the Atlantic salmon was determined not to be a salmon after all, but a trout.
As another example, the sockeye salmon is called the kokanee or silver trout when it resides in fresh waterways.
And then from Trout Fishing Help we find,
Most people know that trout and salmon are the same family (salmonid). Char, grayling and whitefish also belong to the salmonid family. One of the things that distinguishes fish in the salmonid family from other fish is that salmonids (trout, salmon, char, grayling and whitefish) need clean, cool water and a healthy habitat to live in. This why invasive species and plants are such a big deal when found in these environments – they threaten the population of salmonids.
Of the salmonids, trout and salmon are very closely related and most trout anglers enjoy catching salmon and vice versa. Just as there are many different species of trout (rainbow, brown, brook, lake, apache, gila, steelhead, etc.), there are different species of salmon (coho, chinook, Atlantic, sockeye, and chum). And to the untrained eye, it can sometimes be difficult identifying your catch (especially since these fish have a lot of similar characteristics).
The easiest way to to tell the difference between salmon and trout (when in doubt) is to count the number of rays on the anal fin. All trout have 12 or less rays in this fin, whereas salmon have 13 or more rays. This rule is an interesting bit of trivia, it can be useful in helping you identify the difference between trout and salmon.
So there you have some information. So what brought this up? This morning we had trout for breakfast – at least that is the way it was presented. It was pink. So I just had to ask the question. Robin said, “Google it.” I did and you have just read the results. Cheers!
20 Sunday May 2012
Posted in Oysters, Party Time, Photos, Photos By: Bob Young, Seafood, Shell Fish, What's For Dinner?
Seeing as how the Preakness Stakes are in Baltimore, it is only fitting to have seafood for the party. (Thank-You Margaret for joining us!) I bought 8 nice and fresh medium oysters from Reel Foods here in town. After shucking them without leaving my DNA all over the place, we had them with a wonderful Champagne vinegar, cracked Tellicherry Pepper and Green Onion. Wonderful! Then we also had some fine diced cucumber, too. These turned out really great.
The crab cakes, on the other hand, tasted great, but they fell apart. The mayo, chili sauce, green tomato relish and Cholula pepper sauce was good and made the crab cakes awesome. The party went fine and we all enjoyed ourselves. We even opened some of our 1995, well aged, dark beer that we made. Now for the Belmont. Can we get Coneys? and grill them? with sauerkraut and mustard? Hmmmm.
22 Sunday Apr 2012
Posted in Photos, Photos By: Bob Young, Salmon, Seafood, What's For Dinner?
 |
| Tommy’s Salmon. Hot off the grill! Yum-O!!! |
Wow! This is one awesome salmon recipe. Thanks to Tommy Takeda from The Buzz here in Boise for his recipe. Look how easy this is.
Ingredients:
2 T Brown Sugar
1 T Ginger, fresh grated
Soy Sauce – I used Mitoko Johsen Organic Shoyu Traditional Soy Sauce. Available at most Asian markets.
In the photo, 2 – 5oz Salmon Steaks. Enough for 2
Directions:
Combine all ingredients in a bowl. You want just enough soy sauce to make a paste.
Let sit for 1 hour refrigerated.
Spread over salmon steaks and let sit for 30 minutes. Grill over med-high heat until done. Eat slowly to enjoy every, luscious bite!!
09 Friday Mar 2012
Posted in Photos, Photos By: Bob Young, Seafood, What's For Dinner?
I know, some of you do not like talapia, a white fish. Very mild. But look at how we prepared it and what we served it with. The sake goes very well with the talapia and the Brussels sprouts. Sorry but the tartar sauce and the sake are not pictured.
Pan Seared Talapia
with
Homemade Bread Crumbs and Basil
Braised Strings of Parsnip and Carrot
fresh parsnip and fresh carrot strings braised in olive oil and finished with butter
Candied Brussels Sprouts
Brussels sprouts slow simmered in brown sugar water
Homemade Tartar Sauce
3 T Mayonnaise
2 t Chili Sauce
4 T Green Tomato Relish
mix all in a bowl – serve with the talapia
Coconut Lime Sake
Recipe per person
5 oz Ozeki Saki
1 T Coconut Milk
1/2 Lime juiced
Stir and drink slowly
13 Sunday Nov 2011
Posted in Main Dish, Salmon, Seafood, Special Information, What's For Dinner?
The other day, we had a very good salmon at Shige here in Boise. See Dinner At Shige on this blog. So this past Friday, we decided to have salmon again. We do try to eat seafood at least twice a week and we keep a supply on hand. Robin asked how I was going to make it and I told her with a little fresh tarragon. She suggested that I try it with lemon curd. Good idea! It is Mackays Lemon Curd (Mackays Lemon Curd)and we get it from the World Market here in Boise.
I took two salmon filets, 4 oz each, and placed them on a pyrex dish that had some olive oil spread on it, about 1 teaspoon. Then I put about 1 teaspoon of the lemon curd on both sides and baked the fish at 350 degrees F for 15 minutes and then on broil for 5 minutes. Served this with a vegetable mixture that was steamed and it was awesome. Try it —– You’ll like it.
30 Friday Sep 2011
Posted in Party Time, Photos, Photos By: Bob Young, Seafood, Shell Fish
All I can say is: WOW! If you missed this dinner at Le Café de Paris in Boise, you missed a good one! We were happy to have Gerry and Pamela join us. It was a great dinner. And, of course, we had wine with our meal. A 2007 Domaine Coste-Caumartin Pernand-Vergelesses which was a fantastic white wine that went superbly with the seafood. We also had a 2010 Domaine Tabordet Sancerre that was superb! Such a perfect evening. Just look at the dinner. Enjoy!!
Calamari Caesar Salad
Parmesan dusted and fried calamari, heart of romaine, roasted red pepper Caesar dressing, shaved white truffle cheddar
Lobster Pizza
manchego cream, lobster tail, caramelized cippolini onions, shaved truffle, salmon roe
Amaretto Scallops
pan-seared scallops, amaretto cream, rice pilaf, lemon asparagus
Cioppino
Classic Italian stew, herbed tomato broth, mussels, shrimp, ocean fish, crab
Key Lime Tarte
Just let me say this about that! We have been to Southern Florida, albeit not to the Keys, and we have tasted Key Lime Pie. But this Key Lime Tarte was AWESOME! Superb! Delicious! You get the idea.
NOTE: I just received confirmation that Soraya made the pie!!! It needs to go on the menu as a regular dessert. It also needs to be in the showcase!!!
27 Tuesday Sep 2011
Posted in Locavore, Main Dish, Meatless Monday, Photos, Photos By: Bob Young, Salmon, Seafood, Vegetables, What's For Dinner?
The Fall of the year brings with it a variety of different garden fresh vegetables that are very suitable for your Meatless Monday dinner. Garden fresh Green Zebra and Giant Red Tomatoes, Garden fresh Tarragon and Chives. Garden fresh Zucchini and Summer squash. And fresh pulled Red Onion. What a delight! And nothing fried! Here is the menu. Enjoy it!
Broiled Salmon
tarragon, chives, Green Zebra tomato slices
Caramelized Medley of Garden Fresh Zucchini and Summer Squash
chives and red onion
Fresh Green Salad
Romaine lettuce and Giant Red tomato slices
29 Monday Aug 2011
Posted in Buffalo, Corn Pie, Party Time, Photos, Photos By: Bob Young, Seafood, Things To Do, What's For Dinner?
The following recipe for Linda and Johns Seafood Chowder was submitted by Linda McCormack of Dieppe, New Brunswick, Canada. She and her husband made it during the recent hurricane, Irene. We “met” her via the internet and South Africa. It’s a long story. The photo to the left is the St Anseime Church in Dieppe. Thanks Linda for this recipe. Enjoy!
Source: Linda McCormack, Dieppe, New Brunswick, Canada
Ingredients:
4 cups of seafood mix – clams, shrimps, scallops, crab, lobster & haddock (fresh or frozen)
2 large stalks of celery chopped small
2 medium white onions diced
3 cups of diced raw potatoes
Pepper to taste
1½ c Milk
½ c Cream
Chopped chives to taste
4 strips of bacon cooked crisp and crumbled
2 tbsp butter
Directions:
Fry up bacon in a heavy skillet till crisp. Remove and drain, then crumble into pieces and set aside. Sauté celery in bacon fat till tender, then add onions and sauté till transparent.
Put cooked celery and onions in bottom of a large soup pot and add raw diced potatoes. Add enough water to barely cover the potatoes. Put seafood mix on top of potatoes and season with pepper. Bring to a boil and simmer for 15 minutes or until potatoes are tender and fish is flaky. Add about 1 ½ cups of milk and ½ cup of 18% cream. Add butter, chives and bacon bits stirring till butter melts. Reduce heat to medium low and gently heat chowder until heated through.
Serves 6 to 8 depending on the appetites, lol!!!!
And then we have this awesome Buffalo Pasta, which we got the inspiration for this from a recent event at the Red Feather Lounge in Boise. The recipe is at the link above and is linked in the Master Recipe File located in the sidebar. Here are some photos of this dish. Enjoy!
4 oz of the pasta is placed in the bottom of a shallow bowl. Salad tomatoes of various colors are cut and half and placed on the pasta.
Here are the noodles we use. Shirataki Noodles. You will be surprised at these and Dr Oz says they are far better for you than the flour based pastas. Give them a try!
The end product.
One cup of the sauce is placed over the pasta and the tomatoes. Then serve this with a wonderful 2008 Indian Creek Winery Rainy Day Tempranillo and you have an awesome dinner!
But wait! We’re not through. It is September – well almost – and the corn is ripe and some is turning “old”. Don’t you dare throw that corn away. Make a Corn Pie from it! A what? Corn Pie! Check out the recipe from the link above or on the Master Recipe File in the sidebar. Corn Pie and Sliced Fresh Tomatoes for dinner! YUM-O! Here are some photos. Enjoy!
Garden Fresh Corn Pie out of the oven.
Corn Pie
Garden Sliced Tomatoes
with
Coarse Sea Salt and Garden Fresh Basil
Sunny Slope (Idaho) Sliced Peaches
Boise Foodie Guild 