Braised (sustainable) Halibut Tagine
Wild Alaskan Halibut Steak
Served over Couscous
Chestnut, Asian Pear, Dried Jujube, Sweet Potato, Daikon & Carrot Stew
Sesame, Pine Nut & Green Onion Garnish
Natasha, the 5 Star Foodie & Lazaro of Lazaro Cooks! host the 5 Star Makeover Cooking Group, a fabulous monthly event for “sharing ideas and creating gourmet makeovers of selected classic dishes or flavor combinations.”
March’s assignment is Sustainable Fish: “Sustainability is an important issue for us and what better way to get the word out than by cooking some amazing sustainable fish on all our blogs. You can prepare the whole fish or portions, featuring a makeover of any classical preparation of fish, just find a sustainable fish and make it shine.”
A Best Choice: Halibut, Pacific
Seafood Watch App for Android and iPhone here.
Rating: Best Choice
Most Pacific halibut is caught with bottom longlines that cause little habitat damage and have low levels of accidental catch.
The Pacific halibut fisheries of Alaska, Washington, and Oregon are certified as sustainable to the standard of the Marine Stewardship Council.
Market Name: Alaskan Halibut
I have fallen in love with hansik – Korean Food. Here we employ the ingredients of the classic Korean Braised Short Rib Stew, Galbi Jim, and create a unique dish featuring sustainable Alaskan halibut.
Continue reading “Braised (sustainable) Halibut Tagine, Global Flavors”
Bibimbap, literally meaning “mixed rice,” a very popular dish in Korea, is prepared with steamed white rice, beef, and vegetables, topped with a fried sunny-side-up egg and spicy red chili paste, called gochujang. It’s one of the dishes that Chefs Guillas & Oliver hoped would propel them to the number one spot at the Top Chef Korean Food Challenge.
Three teams of two non-Korean chefs randomly chose six traditional Korean dishes which were to be prepared in 30 minutes. Host Cathlyn Choi then provided a Magic Basket, containing traditional Korean ingredients that the chefs were required to incorporate into their dish. As one of six food bloggers along with three other esteemed judges, it was my absolute pleasure to attend this event earlier in the month in San Diego, California.
SIX DISHES SELECTED FOR THE CHALLENGE
bibimbap – beef & mixed vegetable rice with fried egg
tuk bokki – spicy rice cake with vegetables
galbi jim – braised short rib stew
dak galbi – spicy stir-fried chicken
gu jeol pan – royal nine section pan with meat, vegetables, and thin wheat pancakes
kimchi – fermented cabbage
TOP CHEF KOREAN FOOD CHALLENGE
This Top Chef Competition is a part of [buzzKOREA], a global campaign organized to introduce the brilliance of Korean culture and to share the secrets of the great hidden cuisine of Korea. Korean food is honestly the undiscovered jewel of Asian cooking.
Continue reading “Please Join Me in Judging TOP CHEF KOREAN FOOD CHALLENGE”
Galbi Jim 갈비찜
Korean Braised Beef Short Rib Stew
with Shiitake, Chestnut, Dried Jujube, Ginkgo Nut, Daikon, and Asian Pear
Inspired by the Chefs and traditional ingredients at last week’s Top Chef Korean Food Challenge in San Diego, Galbi Jim was the first of many Korean dishes I’ve prepared since arriving back home. It was my pleasure and honor to be invited to the event as one of six food blogger judges. There, I discovered a new love, Hansik (Korean food)!
Shiitake, chestnut, dried jujube (red date), ginkgo nut, and daikon are just some of the exotic ingredients that flavor this intoxicating stew. Beef short ribs are marinated in a mixture of grated Asian pear, with soy sauce, sugar, ginger, garlic, and sesame. The meat is braised over low heat with the vegetables and fruit and the sweet/savory broth is reduced into a rich complex sauce…
Continue reading “Galbi Jim – Korean Braised Short Rib Stew”