Aug 26, 2011
I love pink salmon, the delicious but often overlooked species of the West Coast. During salmon season you’ll see pinks next to the other wild species like sockeye and coho in the seafood section of supermarkets. It’s just as fresh, just as delicious but often costs a lot less.
Most of the time I see fresh pinks...
Aug 19, 2011
Makes 2–4 servings
This technique works with sardines, smelts, fresh herring, or any other smallish fish, like pan-fry-sized trout. Just make sure the fish are scaled, gutted, and ultra-fresh. The only thing you need to serve with these is a crisp, dry white wine.
1 lb | 500 g fresh, cleaned small fish
Aug 12, 2011
Whiskey and Honey-planked Peaches
Makes 8 servings
This delicious recipe is based on the technique of planking god Ted Reader. You can easily substitute ripe pears or nectarines for the peach halves. The key is to use perfectly ripe freestone peaches so it’s easy to halve and peel them.
1 cedar plank, soaked for 6...
Aug 5, 2011
Lamb Meatball Kebabs With Mint Jelly Glaze
Makes 4 main course servings or 8 appetizers
The combination of toasted pine nuts and fresh and dried herbs gives these kebabs a rich flavor and tender but nutty texture. This recipe is a bit fussy because the raw lamb meatballs are very delicate and need to be handled gently...