seafood night

As far as I'm concerned, I can eat seafood almost everyday :-) Coming from a country of many islands, I was introduced to fish and shellfish early on. My mother's favorite were blue crabs. She would just steam and serve them with a garlicky vinegar dip very much like what I served with these Alaskan crabs.

Alaskan King crabs served with garlic vinegar dip

salmon escabeche 

Another one that instantly brings me back to my childhood is Escabeche, as shown above. Back in Manila, our preference for this dish was "tanigue" fish or Spanish mackerel.

surf and turf sous vide with zucchini noodles

Having tried to cook salmon sous vide for the first time, I was so thrilled with the result that I may never go back to other ways of cooking this fish again. It was very moist, flavorful and perfectly cooked.

Using a vacuum sealer (shown above) to get the air out of the bag ensures that the food stays submerged in the water while simmering. A ziplock food bag will work just as well using the water displacement technique. I used the Anova brand of immersion circulator. Set the temperature to 50C (122F) then set the timer to 40 minutes. The salmon pieces were about 8 oz each. This recipe is also available at the Anova culinary website.

Rump steak cooked medium rare was sliced across the grain as shown above. The nice thing about the sous vide method of cooking is there's absolutely no way the steak can get overcooked and dry out during the sous vide process. It will always be evenly cooked inside out. A quick sear on a hot cast iron grill or pan was all that was needed before slicing and serving. Allow the steak to rest for about 10 minutes after searing.

My husband's sous vide tasting plate with thinly sliced steak, a small piece of salmon, cheese slices and zucchini noodles (shown above).

The zucchini noodle side dish, shown above, cooked scampi-style with minced garlic, olive oil, red pepper flakes and lemon juice, was another revelation. I keep reading about them in food websites that I had to give it a try. We've always loved grilled zucchini since we discovered how grilling makes them extra flavorful, but I have to say this was another must-keep idea.

This Benriner turning slicer (shown above) is a handy kitchen gadget which I often use for carrots and other salad vegetables. It does a great job creating all kinds of spiral-cut vegetables. I used the medium blade slicer for these zucchini noodles.

chimichurri sauce

A popular condiment in South America particularly in Argentina, the bright green color of this chimichurri mixture, shown above, makes an attractive and flavorful topping for roasted and grilled meat. It also worked quite well for my pan-fried salmon (shown below). It may also be used as a marinade or dip. I had some fresh prawns that I butterflied and stuffed with the chimichurri then baked. It turned out quite tasty too.

pan-fried salmon topped with chimichurri

In a food processor or blender, grind together a mixture of chopped parsley, garlic (use roasted garlic for milder flavor), a pinch of red pepper flakes, red wine vinegar, lemon juice (optional), olive oil, salt and pepper. Gradually add more olive oil if mixture is too dry. The sauce keeps well in the refrigerator for a few days.

roasted pork tenderloin with chimichurri

a light salmon lunch

This is my favorite way to cook fresh salmon. Served with romaine or any green salad drizzled with lemon vinaigrette or a very thin honey mustard dressing for a fast but healthy and filling lunch.

When cooked just right, I love how salmon becomes tender, flaky and melts in your mouth. There's really no need to over season fresh salmon, just sprinkle with a little salt, pepper and olive oil. I like to keep it simple and light. Now that the Lenten season is here once again, this idea will come in handy for my meatless (fish is always allowed) Fridays.

tuna pepper cakes

Here's a twist to the classic tuna cakes. I had a few bell peppers and got a little more creative by using them for the cakes. Aside from adding flavor, they provided the ideal holder for the tuna mixture and prevented them from falling apart while pan frying. As for the presentation, the contrast of the red and green bell peppers also made the tuna cakes more colorful on the plate.

I sliced the peppers into about 1/2" inch thick rings. It would have been more interesting if the bell peppers had more shapes and curves rather than just round. The more colorful the peppers, the better. Shown below, on a piece of plastic wrap, I laid out the bell pepper rings then pressed the tuna mixture into the shapes. I topped them with more panko breadcrumbs and sesame seeds before cooking. For the basic tuna cakes, I used 2 cans of solid albacore tuna. I like combining canned tuna in olive oil and in water. Drain the tuna well in a colander and gently press out extra liquid with a fork. Transfer to a mixing bowl. Stir in one egg, a little lime or lemon juice, worcestershire sauce (optional), finely minced onions, enough panko or regular breadcrumbs, and mayonnaise or thick sour cream (I used Kewpie brand Japanese mayo). Season with salt and pepper according to taste and mix well. The mixture may be prepared ahead then refrigerated until ready to use. Serve with a simple remoulade or creamy mustard sauce or dressing.

red and green bell pepper rings filled with tuna mixture

tuna and salmon appetizers

I've been wanting to try the sushi-grade tuna that they sell at the fish market nearby. I thought this appetizer was the best recipe for it. I was happy that it turned out well. The fish market is  getting to be my favorite source for good quality fish. As always, everything was very fresh.

It's important to use sushi-grade tuna which must be chilled until ready to cook. However, for a properly cooked fish, I learned that it must be brought to room temperature prior to cooking. I was inspired by a celebrity couple I watched on a Filipino talk show who made this last week. They rolled the tuna in freshly ground pepper only. For some additional texture and flavor, I decided to coat the tuna with a combination of ground pepper, black and white sesame seeds. The mixture adhered to the tuna well. I gave it a quick sear on all sides in a very hot cast iron skillet and let it rest for a few minutes before slicing. We tried it with two kinds of dressing, one with Japanese flavors of mirin, soy sauce, rice vinegar and wasabi paste and the other was a simple balsamic and olive oil mixture.

my favorite way to cook salmon ~ seared in butter and olive oil

Along with the tuna, I also got a piece of salmon, another personal favorite. I carefully removed the skin and seasoned the fillet with salt, pepper and a sprinkle of powdered calamansi (calamondin citrus) that my cousin gave me. In the same skillet, I seared the salmon pieces in a little butter and olive oil until just done. Transfer to a serving plate and sprinkle with more lemon juice. Both appetizers were served with mixed green salad on the side.

pan-seared salmon with broc-cauli salad

I try my best to eat fish once a week and if I can't get it fresh, frozen tilapia fillets, canned tuna and salmon are what I would consider my best substitutes but I have to say my weakness is fresh salmon. I'm lucky to be able to get very fresh salmon (as in not even the slightest hint of fish smell) at a fish market nearby. I asked where the salmon they sell comes from and I was told from Canada. I always see a big whole salmon in the store ready to slice up or fillet. My favorite way to cook it is pan-seared just right and not dry. Just sprinkle lemon juice, salt and pepper on the salmon and let it sit for a few minutes at room temperature. Use a folded papertowel to dry the salmon before cooking. Sear on all sides until golden brown.

My husband suggested that I try to make a salad using raw cauliflower and broccoli (shown above) to serve with the salmon. It reminded me of a recipe that my friend shared with me from way back. I thought it's amusing to call it "broc-cauli" salad for short :-)

BROC-CAULI SALAD 

2-3 stalks broccoli
1 head cauliflower
1/2 cup gouda cheese, diced
1/4 cup crispy bacon bits
1/2 cup red radishes, thinly sliced

Cut the broccoli and cauliflower in small bite-size pieces. Wash and drain them well. A salad spinner works great for this task. Slice about 4 pieces of bacon into smaller pieces. Pan-fry until crispy and drain well. In a bowl, add strips of carrots, the crispy bacon bits, diced gouda cheese and thinly sliced red radishes. With a wire whisk, mix mayo, apple cider vinegar, a little sugar, salt and pepper until smooth. Toss the salad with the creamy dressing and keep chilled in the refrigerator until ready to serve.

baked salmon dinner

I have a weakness for fresh fish and seafood. However, I don't get to cook it as much as I would like to. It's hard to beat the convenience of frozen individually packaged fish such as tilapia fillets. However, for more serious fish cravings, I like to stop by a local fish shop to get the real deal, fresh catch of the day. Recently, I spotted some good looking chunks of fresh salmon. This easy and fast idea for baked salmon instantly came to my mind. Sprinkle the salmon fillet with lemon juice. Spread a little dijon mustard and mayonnaise mixture on top of the salmon then season with salt, pepper and dried herbs like dill or thyme. Depending on the thickness of the salmon, the baking time is usually just right at around 10-12 minutes in a preheated 400F oven. Check for doneness every now and then so as not to overcook the fish. I served it with roasted asparagus (one of my favorite vegetables) and fresh chopped or sliced tomatoes.

seafood at its best ~ Alaskan Chef's Table

Serious seafood lovers will rejoice at the Alaskan Chef's Table and I have to say that it was the best we had in Alaska. Although my husband isn't a seafood fanatic (he has a severe allergy to shrimps and crawfish and he also prefers raw fish in Japanese restaurants to cooked) it's always important for him to sample local cuisine, products and ingredients so this excursion was just perfect.

(1) the Fish House restaurant, located not too far from the port, was the venue for the Alaskan Chef's Table food excursion (2) the handwritten menu at the restaurant (3) an old ornate stove in one corner of the dining room (4) the food prep table (5) the pantry inside the dining area (6) tableware neatly arranged on the shelves

This was a memorable food experience for us. As a fish lover, I was in my comfort zone :-) We signed up for this Ketchikan excursion hoping to get a taste of fresh Alaska seafood and we were not disappointed. We were there with just another couple as it was at the end of the tourist season in Alaska. We were told that at the peak of the tourist season they've had as many as 25 people in one session. I like our timing because it was very exclusive and laid back. We were served the finest halibut, salmon, dungeness and king crabs caught by the local fishermen. Learning about how they are all very supportive of the local fishing industry and the environment made me even more appreciative of the hospitality and the opportunity to sample their delicious seafood.

salmon tasting shown above ~ salmon gravlax on rye toast with sweet onion marmalade, Alaska Fish House signature salmon cakes served with fennel tzatziki, smoked salmon served with diced fresh tomatoes, red onion, capers and a sour cream and dijon mustard dip

miso & ginger sablefish ~ a rich and buttery fish

roasted Alaska king crab & dungeness crab ~ patience and determination are key to get the tender and moist chunks of tasty crab meat out of the shell

Halibut Olympia & grilled salmon with glaze

bouillabaisse-inspired fish stew with halibut

Ketchikan Wild Bread Pudding ~ with wild blueberries & rhubarb

this recipe booklet was handed to us at the beginning of the meal

our very informative guide from Ketchikan (above) was very entertaining and had lots of stories about the culture and everyday life

 our young chef busy preparing and cooking in one corner of the kitchen (above)

my mom-in-law's salmon cakes

Sometime last week, I was delighted to receive an email from my mom-in-law with a recipe for these salmon cakes. Finally got a chance to try to make them today. I've made salmon cakes before but this recipe looks more promising with the addition of finely chopped vegetables in the mixture. I have no doubt the vegetables will make the salmon cakes moist but they also added more flavor and a nice texture to the cakes. Thanks to my mom-in-law for sharing this delicious recipe which made our Friday al fresco meal very enjoyable!

Instead of canned salmon....

garlic fried rice with egg & crispy fish flakes

 

If somebody were to ask me what ingredient is most indispensable in Filipino cooking, I would rate garlic as number one. It's hard for me to think of dishes in Filipino cuisine that don't use garlic. In our family, we tend to cook with garlic  both for everyday dishes as well as special meals. Minced fresh garlic with sliced tomatoes and onions are basic ingredients that are usually sauteed together and works like a "sofrito" equivalent in Latin American cuisine.

Friday is here again! Remembering the leftover rice from last night's dinner at our favorite Asian restaurant, I thought about making garlic fried rice for my lunch today. I mixed the leftover white rice with the brown rice I also have in the fridge. Inspired by the idea from my aunt aT (she makes the best garlic fried rice but she's also well known in our family for other unforgettable dishes like her creamy baked macaroni and the best crab omelet) I toasted about 5 cloves of minced garlic in a little oil until they get lightly browned and crisp. Then I transferred the garlic with the oil in a little bowl and set it aside. Then in the same skillet, add the rice and press gently to separate. Spray or mist the rice with water to soften it. Then toss until hot and slightly sticky. Sprinkle half of the toasted garlic and the dried fish flakes. I get this bottled tuyo* or dried herring in olive oil at the Asian store which also carries Filipino products. Toss well then set the rice aside to one side of the pan and crack an egg on the space beside the rice. Cook the egg slightly then stir into the rice. Season with salt and pepper. The dried fish flakes tend to be salty so just a little more salt may be needed. Garnish with the rest of the toasted garlic and finely sliced green onions. Enjoy as a meal or side dish.

*More info about the bottled tuyo may be found in this post by Shoot First Eat Later, a fellow foodblogger from Manila.

lunch treat at King Chef

My friend G insisted on taking our group to lunch after checking out the displays at Dapitan Arcade (a market with many stalls selling all kinds of items mostly made of native local materials. Most of the items they sell there are decorations for the home). From Dapitan Arcade, we proceeded to King Chef, which is located in the Banawe area and not too far from Dapitan. My friend has tried this restaurant before and was so excited about discovering it that she wanted us to experience it as well. She was right, King Chef was one of the best Chinese restaurants I've tried in years. The food and the presentations were worth seeing and coming back to. It may be years before I come back to Manila again but I look forward to visiting King Chef again next time :-)

starting off our lunch with a serving of comforting soup

egg drop soup with crab and quail eggs

dimsum with shrimps

wish I can learn to make this
baby asparagus with minced garlic at home

yang chow fried rice

superb crispy whole grouper with mango sauce

another dish with fish and tofu served in a wok

deep fried pork spareribs with lots of toasted garlic :-)
served with a sweet and sour dipping sauce

bangus (local fish)

My first visit to our favorite local market was with my brother & sister in law. We set out to buy whole pieces of one of the most popular local freshwater fish here called "bangus" for "paksiw" and "sinigang". Both dishes have characteristic sour flavors. Paksiw is cooked with white vinegar while sinigang (this version has miso or salty soybean paste) gets its acidity from tamarind and local lemons or packaged sinigang mixes for a more convenient option.

deboned bangus or milkfish in sour broth with sliced ampalaya or bitter gourd

sinigang sa miso ~ cooked in miso with local variety of mustard greens (shown below)

it was hard to resist the native kakanin or rice cakes at the market so we got some for dessert



baked fish fillets

I haven't been cooking and eating much fish lately and I must admit I really miss the fresh fish I used to get from the local seafood markets in our little town. It's sad that it may take sometime for our local seafood vendors to recover from the terrible problem in the gulf. Much to our dismay, the harm has been done. It was a major, major mistake that hopefully will never happen again. Thank goodness though for frozen tilapia fillets :-) I can still somehow continue to enjoy fish every now and then. I made a fish version of the popular shrimp scampi and I must say this was a success the first time I made it. I did note down that the butter and olive oil may be reduced next time. The panko breadcrumbs could have remained crispy if the fish didn't end up in too much liquid. However, I was happy that it didn't dry out. Tilapia fillets were a good substitute to the shrimp. This recipe was adapted from Food Network chef Ina Garten's baked shrimp scampi which was recently shown in her show and highly rated by her viewers.

amberjack fillets

Last week I finally had a chance to check out the newly opened fresh fish and seafood store in our small town. The timing was just perfect for the Lenten season. There was a pretty good assortment of local fish varieties like red snapper, grouper and these amberjack fillets. I planned to bake the big chunk of fillet I bought but I was concerned that the thickness which required longer cooking time would dry out the fish so I decided to cut it up into 1" thick slices. I marinated the fillets in lemon juice, salt and pepper for about an hour. Then I simply pan fried them in olive oil and served them over a simple pasta with some grilled zucchini (now one of our favorites). I was very careful not to overcook the amberjack since these type of firm fish will easily get tough and dry when overcooked. With it's mild taste, amberjack is perfect to use for homemade fish sticks and other popular fish recipes. I've been looking forward to making a pasta side dish idea that I found in a catalogue so this was also the best time to try it.

PASTA WITH PANKO & RED BELL PEPPERS

(recipe from Baker's Catalogue)

I used angel hair but the recipe suggested spaghetti.

8 oz. angel hair pasta, cooked al dente then drained (reserve about 1 cup pasta water)

1 cup panko breadcrumbs

1/4 cup olive oil

1 small red bell pepper, diced

1/4 cup diced onions

2-3 cloves garlic

Lightly toast the panko breadcrumbs in half of the olive oil then transfer to a plate. In the remaining olive oil, cook the garlic, onions and red bell pepper for a few minutes. Toss in the angel hair and add some pasta water if mixture gets too dry. Season with salt and pepper. Add more olive oil if desired. Mix in half of the toasted breadcrumbs. Sprinkle the rest of the breadcrumbs on top of the pasta along with grated parmesan and some chopped parsley.