A sustainable replacement for unagi (freshwater eel) Recipe by: Kin Lui, Raymond Ho and Casson Trenor Kin and Raymond are the chefs/owners and Casson is the seafood sustainability consultant of Tataki Sushi & Sake Bar in San Francisco, California. Ingredients (Serves 8) Sablefish is available May through October 1 1/2 pounds sablefish fillet 1 large [...]
Recipe by: Charles Phan Executive chef/owner of The Slanted Door, Out the Door, Academy Café/Moss Room and Heaven’s Dog in San Francisco, California. Ingredients (Serves 2 to 4 as part of a multi-course meal) Dungeness crab is available December through February, and June 4-ounce package dried cellophane noodles (also called mung bean noodles, mung bean [...]
Recipe by: Rick Moonen Author and chef/owner of Rick Moonen’s RM Seafood and Rx Boiler Room in Las Vegas, Nevada. Ingredients (Serves 4) Trout 1 cup buttermilk 1/4 cup minced red onion 1/4 cup chopped scallions 3 tablespoons chopped fresh dill 1 teaspoon minced garlic 1 teaspoon grated lemon zest 1/2 teaspoon chile paste (sambal [...]
Recipe by: Michael Cimarusti Chef/owner of Providence in Los Angeles, California. Ingredients (Serves 4) 1 large (2 pounds) cooked Dungeness crab 1 bunch green onions Bouillon 2 pounds chicken legs Coarse kosher salt 1 lime 1 orange 2 kaffir lime leaves (optional) 1 small onion, peeled, cut into quarters 1 large shallot, peeled 1 large [...]
Recipe by: Peter Pahk Chef of The Mauna Kea Beach Hotel on the Kohala Coast, Hawaii. Ingredients: (Serves 6) 1 ounce Chinese black mushrooms (shitake) 8-10 pieces of dried tree ear mushrooms 2 ounces cellophane noodles 2 ounces skinless raw chicken breast 2 ounces lean raw pork 2 cups unsalted chicken broth 2 cups water [...]
Ingredients (Serves 4) 4 Arctic char fillets, 5-6 ounces each 20 large fresh morel mushrooms, or 1/2 ounce dried morel mushrooms 3 tablespoons olive oil, plus more as needed 1/2 teaspoon coarse kosher salt, plus more as needed Freshly ground black pepper 1 pound slender asparagus, ends trimmed 1 medium leek, white and light-green parts [...]
Mussels Saint – Ex Ingredients (Serves 4 as a main course or hearty appetizer) 2 teaspoons fennel seeds 1/2 cup canola oil 1 shallot, peeled 4 cloves garlic, peeled 1 tablespoon sweet smoked paprika 2 teaspoons ground coriander 4 pounds mussels, scrubbed, debearded and patted dry (discard any that won’t close) 3/4 cup white wine [...]
