Fresh Seafood

The city of Oso, WA and all the mudslide victims are in our thoughts and well-wishes.

  • INSTRUCTIONS:
    Rinse plank. Fill a container with hot water -- one large enough to fit the plank (a pan, sink or heavy plastic bag will work). Submerge for at least 20 minutes and as long as 4 hours to resist burning.

    Heat the barbeque to medium-high or about 425 degrees F. At this temperature, the grilling planks should give off a medium-to-light smoke.
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  • INGREDIENTS:
    2 tablespoons vegetable oil
    1 tablespoon soy sauce
    3 tablespoons, choice of chardonnay, bourbon, or whiskey
    1/2 teaspoon ground ginger
    1 tablespoon brown sugar
    fresh ground pepper to taste
    2 pound salmon fillet
    1/2 teaspoon lemon juice
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  • The Buff Buffet

    Posted on October 12, 2012 in Featured In

    Abs Diet: Muscle-Building Foods

    The reasons why these Power 12 foods help build more muscle
    If muscles were made from chips and beer, we'd look huge. But they aren't, and we don't -- unless you count that sack o' fat up front and dead center.

    If not Doritos and double bock, then what? We decided to delve deep into the human anatomy to find the secret spot on every muscle where the word "ingredients" is stamped. With the help of Jeff Volek, Ph.D., R.D., an exercise and nutrition researcher at the University of Connecticut, and a really big magnifying glass, we found it. Seven foods are on the list: eggs, almonds, olive oil, salmon, steak, yogurt and water. Add these ingredients to your stomach and faithfully follow the directions on the package -- "Lift heavy weights" -- and you can whip up a batch of biceps in no time.

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  • Foods that Pack on Muscle

    Posted on October 12, 2012 in Featured In

    By: Adam Campbella
    If muscles were made from chips and beer, we'd look huge. But they aren't, and we don't—unless you count that sack o' fat up front and dead center.

    If not Doritos and double bock, then what? We decided to delve deep into the human anatomy to find the secret spot on every muscle where the word "ingredients" is stamped.

    With the help of Jeff Volek, Ph.D., R.D., an exercise and nutrition researcher at the University of Connecticut, and a really big magnifying glass, we found it. Eight foods are on the list: eggs, almonds, olive oil, salmon, steak, yogurt, water, and coffee. Add these ingredients to your stomach and faithfully follow the directions on the package—"Lift heavy weights"—and you can whip up a batch of biceps in no time.

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  • An Uncommon Salmon

    Posted on October 12, 2012 in Featured In

    The Wall Street Journal - online

    Cooking the fish connoisseurs crave with a top chef; first catch of a four-week season
    By KATY MCLAUGHLIN
    May 26, 2007

    I've cooked plenty of fish. But today, my hands nearly tremble as I try to cut into a $34.50-a-pound fillet of Copper River king salmon from south-central Alaska. It's from the season's first major supply of fresh wild salmon and one of the most expensive, exclusive and hyped fish on earth.

    My instructor is chef Tom Colicchio. Owner of acclaimed restaurants in New York and elsewhere and head judge on Bravo's "Top Chef" television show, Mr. Colicchio is known for letting pristine ingredients' flavors come through. He appears slightly annoyed at sharing his kitchen with an amateur. I fumble his instructions to cut the salmon "without pushing down on the flesh," so he takes over and slices effortlessly. "This is good fish," he murmurs as he handles the bright orange flesh, stoking my fear of ruining it.

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  • Salmon Loaf

    Posted on October 11, 2012 in Salmon Recipes, World Famous Recipes

    Servings

    6 person (s)

    Preparation

    40 min (s)

    Ingredients

    • 1 ½ pounds flaked, cooked salmon ( all bones, skin removed)
    • 1 ½ cups sautéed chopped garlic
    • 2 beaten eggs
    • 1/3 cup sour cream
    • Juice of 1 lemon
    • Salt and Pepper for Taste

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  • Servings

    10 person (s)

    Preparation

    45 min (s)

    Ingredients

    • 3 tablespoons olive oil for fish, plus 3/4 cup more for grill grate
    • 1 whole keta (chum) salmon (6 to 7 pounds)
    • Salt and freshly ground pepper
    • 40 cloves garlic, crushed (from 3 large heads)
    • 2 tablespoons whole fennel seeds, toasted
    • 3 (8") sprigs fresh rosemary, plus more for garnish, if desired

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  • Servings

    4 person (s)

    Preparation

    30 min (s)

    Ingredients

    Wasabi Dressing Ingredients

    ½ cup Nancy’s Skinny Ranch Dressing or a store bought reduced-fat ranch dressing

    3 tablespoons seasoned rice vinegar

    ½ teaspoon toasted sesame oil

    ½ tablespoon sugar

    2 teaspoons sesame seeds, toasted

    1½ teaspoons wasabi paste

    1 teaspoon reduced-sodium soy sauce

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8 Item(s)

 

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