Smoked Sablefish & Watermelon Radish
Masia El Altet Olive Oil
Capers, Lemon Zest, Red Onion, Beet Microgreens
Starting the New Year off with a deliciously vibrant and easy brunch! This super-delightful appetizer or brunch course is made with sliced smoked sablefish layered with crisp watermelon radish, dressed with the best olive oil.
It is garnished with capers, lemon zest, red onion, beet microgreens and a bit of fresh ground black pepper to finish. Served with a toasted poppy seed bagel on the side, the silky buttery fish is heavenly paired with the crunchy mildly-peppery radish.
Smoked Sablefish & Watermelon Radish Recipe
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Chinese Food on Christmas
The custom apparently started in Manhattan, around the turn of the last century. Immigrant Jewish and Chinese neighbors did not share in the celebration of Christmas with other New Yorkers. So it seems that Jews were grateful to find Chinese restaurants were open on a holiday when all other restaurants were closed…
OK, fast forward to today. Jewish people eating Chinese food on Christmas has become an American tradition. It’s become part of the holiday spirit. And nobody’s kvetching.
Roast Duck Two Ways
Sichuan Dan Dan Noodles
Chinese Food at Home
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(baked noodle pudding)
🕎 🕎 🕎 🕎 🕎
Happy Hanukkah! We celebrated the first night of Hanukkah this year with a delicious family meal.
Fortunately, my brother Bill was passing through town this holiday, on his way back to The Philippines. Along with sister Paula and chef/brother-in-law Ron, we cooked up a fabulous celebratory meal. Kudos to Paula and Ron for preparing the best latkes, ever. And kudos to Bill for assembling the most delicious kugel.
Sending our family’s warmest wishes to you at Hanukkah. May you be blessed with joy, good health, good food, and peace.
Noodle Kugel Recipe
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with Fennel Seeds and Gin
A sushi-quality sockeye salmon fillet is rubbed with a mixture of salt, sugar, black pepper, and toasted fennel seeds. It is tightly bundled in a puree of blackberry and gin then refrigerated for at least 24 hours. The result is something a little different than the traditional gravlax with dill.
Last month we thoroughly enjoyed a Salmon Crudo with Blackberry Ponzu. It turns out the Pacific Northwest chefs’ secret is the marriage of salmon and blackberries. Now we know too.
The blackberry-gin mixture brings an interesting herbal fruitiness while fennel adds subtle anise notes. The exterior of the salmon is tinged a neat purple color. This was a fun project and a refreshing modern alternative to old world Nordic-style gravlax.
We plated our blackberry-cured gravlax with fresh blackberries, tomato, red onion, and lemon. Everything bagels, capers, and cream cheese were served on the side. Delightful and different!
Blackberry-Cured Gravlax Recipe
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Spot Shrimp & Dungeness Crab
Roasted Corn, Avocado, Cucumber, Radish, Red Onion
Aguachile is just one of many styles of Mexican ceviche. Hailing from the State of Sinaloa, it is traditionally made with raw shrimp, cucumber, onion, lime juice, and chiles, and it is usually accompanied by avocado and tostadas. The name “chile-water” comes from the method of mashing chiles with water to make the salsa.
The inspiration for this aguachile recipe comes from an enchanting local restaurant here in Las Vegas – Hola Mexican Cocina + Cantina. They serve “Aguachile Shrimp & Crab Ceviche” where fire-roasted corn is added as one of the components.
With the best shrimp and crab in my freezer…I thought I would try my own version of Hola’s Aguachile Ceviche. And since I was already outside grilling the corn on the cob, I might as well blacken those jalapeños for the salsa too. Turns out it was my best aguachile yet!
With sweet-buttery succulent spot shrimp plus sweet-salty flavorful dungeness crab, this dish was bound to be a winner.
Fire-Roasted Aguachile Recipe
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