In this poke variation, ruby red beets, slicked with sesame oil and studded with crunchy limu seaweed, give a pretty good imitation of ‘ahi.
This poke is a riff on the particularly irresistible li hing–dusted pineapple, swapping out the li hing with the more widely available Japanese plum paste umeboshi, and adding a touch of heat with shichimi togarashi, a citrusy chili spice blend.
Roast four salmon fillets and saute some spinach, it's as simple-and almost as quick-as that. The salmon on its bed of spinach is also beautiful when served family style on a large platter.
Usually beans are eaten by themselves (often with rosemary and extra virgin olive oil), or with pork and vegetables. This is a rare combination with seafood, and it provides a particularly delicate taste. The recipe is cooked in two parts.
Fiskesuppe, as it’s called in Norwegian, can be found at nearly every restaurant on the Lofoten Islands of northern Norway.
When silky salmon meets peppery spice, your taste buds are treated to the most aromatic— and pleasantly heated— flavors.
As a large restaurant chain, Howard Johnson’s relied on a commissary system of centralized kitchens. The clams would have been prepared as strips by the supplier, but here the whole clam body is fried. Individual recipes of this size were adaptations for family cooks, but nevertheless, the result is an authentic evocation of the chain’s most famous dish.
As featured in episode 611.
Ingredients
Ingredients