I used to hate calamari when I was a kid. Really, it was just the tentacles that bothered me. Not gonna lie, I still don’t like them.Continue reading Stuffed Calamari in Tomato Sauce
There’s not too many culinary tasks that intimidate me. I have a lot of nifty gadgets that can make even the most daunting tasks seem easy. However, I had a box of whole squid in the freezer for over a year because I just had no idea where to begin.Continue reading Cleaning & Preparing Whole Squid
Seafood seems to have a bit of a bad rap as being something finicky and difficult to make, but really it’s the unsung hero of the realm of quick and easy dinners.Continue reading Greek Seafood Saganaki
Crab is one of those foods that is like a perfect life partner. It can go casual with a simple dunking in a vat of melted butter, or it can get all dressed up and mingle in a party of other ingredients. In other words, I like it.Continue reading Beer Battered Crab Cakes
I don’t make this dish enough. Nowhere nearly enough. My medium boy reminds of this on a regular basis.
One of the greatest things about salmon (aside from all the healthy stuff… omega-3 fatty acids…blah, blah, blah… you know “omega” is a Greek letter) is the fact that it is the perfect medium for so many other flavors, yet is still strong enough to hold its own.
There are some foods that will never photograph well no matter how delicious they really are. This, sadly, is one of those foods.
Once upon a time I had some leftover salmon. And some ginger. Oh yeah, cilantro, too. Green onion was also there. They invited lime juice over and got together to have a party.
My Medium Boy’s exact words were “Oh my God, this is delicious” when a spoonful of this dip hit his mouth. I’m not sure, but I think he may have liked it.
One of life greatest lessons is that if you give a boy a fish, he eats for a day. But if you teach a boy to fish, you’ll have fish guts in your sink and trip over all his fishing rods in the garage.
I had a bag of mixed seafood in the freezer. Make it two. I had some beer that was still in the bottle and not in my belly. Then I had an idea.
It’s the early 90s, Berkeley, Ca. I’m being treated to a nice dinner at Skates On The Bay, a surf-and-turf restaurant literally on the San Francisco Bay. We order the crab and artichoke dip with focaccia bread. I was hooked.
Fresh seafood combined with fresh vegetables simmered in a flavorful broth, topped with a sprinkling of crumbled feta cheese, and that comes together in a jiffy… why yes, I’d like seconds, please!
It was on a whim one summer evening a few years ago that I decided to do something with some leftover salmon other than just reheating it. Lo and behold, a new favorite meal was born.
Things I love about salmon: flavor, few bones, cheap-ish in whole body form, cooks quickly, leftovers make great salmon cakes. I think that’s a pretty good list.
In all honesty, I don’t cook seafood as often as I would like to eat it. I really need to work on this.
Portland, Oregon, circa 1981. My parents and I are dining at a swanky hotel restaurant. I order clam chowder and am served something that can only be described as nectar of the gods.
Wherever you are in Greece, some sort of body of water is likely to be near. Unsurprisingly, seafood is a common ingredient in many dishes. This particular one marries a few traditional Greek flavors into one hearty, tasty, lick-the-bowl-clean meal.