Very Local Jacksmelt

Freshly Caught Smelt

Fresh Grilled Smelt 

This past weekend while sailing San Francisco Bay I noticed a school of bigger then normal fish swimming behind my boat, quick get the fishing pole and get a hook in the water with a chunk of squid on it. Minutes later I was reeling in a good size Jacksmelt, about 18 inches long. Smelt resemble a big sardine with a thin skin and small scales, oily but with lighter flesh. I cleaned it and marinated the filet's in extra virgin olive oil before going on a smoking hot grill, a few minutes on each side and it was done. It was delicious and not very fishy, Great with a squeeze of lemon, fresh chopped parsley and a sprinkle of capers. I am going to have to fish for more really soon.

Cobia, a Recent Find

Seared Cobia Fillet with Blood Orange Vinaigrette

Its not that often that you will hear of a new fish that's available in the market place but I was recently told from my seafood guy at work about a less common fish called Cobia. Other common names are Black Kingfish, Black Salmon or Lemonfish. I did some research and found that it is a farmed fish raised in huge floating ocean pens. The biggest producers are from Mexico, Panama and Vietnam. I am normally against farmed fish but this one has the Monterey Bay Seafood Watch seal of approval as a best choice. I ordered a few sides to try and experiment with and I found them to be easy to work with a lot like Yellowtail Tuna, firm and meaty with beautiful edible skin. The cost was a little high, around $16 a pound wholesale, not cheap but worth the price if you want a great piece of fish.

Smoked Salmon Hash

Smoked Salmon and Sweet Potato Hash

A friend of mine visiting from out of town stopped by the famed Swan Oyster Depot Restaurant in San Francisco and brought me a big chunk of Local Smoked Salmon. This restaurant has a amazing selection of prepared foods to eat there or take home. A lot of ideas went through my head on using this beautiful fish before I finally decided on making a breakfast hash with it.

Smoked Salmon Hash
Ingredients:
1 pound Smoked Salmon
1 Sweet Potato, diced
1/2 Sweet yellow onion, diced
3 Strips Thick Sliced Bacon, diced
1 Handful Spinach
3 Organic Eggs
Salt/Pepper

Method:
1. Slowly cook the bacon with the onions and sweet potatoes in a non stick or cast iron pan.
2. As the hash is cooking bring a small pot of water to a simmer for poaching the eggs, a dash of plain white vinegar will help keep the egg from spreading and keep it into a round shape.
3. When the hash is tender and slightly brown add the spinach and crumbled salmon to cook.
4. Season with S/P and split on three warm plates, top with a soft poached egg on each.

Yield=3

Smoke Salmon is available in well stocked markets everywhere.

The Hawaiian Classic, Poke

Shoyu Ahi Poke* 

A Variety of Poke a the Market

The State dish? could be and found in almost every market in the state of Hawaii, Poke. A cold salad of mostly raw or cooked seafood dressed in soy sauce, sesame oil, Maui sweet onion, seaweed and chili peppers. There are lots of variations of seafood used but Ahi (Yellowfin tuna) is the most typical. The history of Poke dates back many years but started gaining in popularity in the 1970s to the level its at today where its eaten almost daily as a snack or maybe in a rice bowl as a meal. Sold by weight in little plastic tubs starting at around $10 U.S. dollars a pound to maybe $16 or more for better grade fish.

* Note: Shoyu Ahi Poke is a basic salad seasoned with Sesame oil, Soy Sauce and Onions  

A great Hawaiian Food Find

Amazing Spread

A somewhat new product found in local Hawaiian markets is a new take on the classic tuna fish salad, Smoked Ahi Spread. A delicious flaky spread of lightly smoked Ahi tuna in a lemon mayonnaise with a hint of tamarind. Its best served by itself on a rice cracker or maybe in a sushi roll? How about little finger sandwiches with shaved cucumber on crust less Hawaiian sweet bread? If you live or visit the islands ask for it at your local market. 

Note: The price is roughly $8 U.S. dollars for a 8 oz tub

Poached Petrale Sole with Garden Yellow Tomato Sauce

Wine Poached Sole with Tomato Sauce

Working backwards tonight I started with yellow tomatoes from the garden and came up with a menu to go with it. My idea is to make a yellow tomato sauce and serve it with white wine poached Petrale Sole and jumbo Gulf prawns. Only a few ingredients & so simple; quality is the key.

Poached Sole with Yellow Tomato Sauce

Ingredients:
Petrale Sole fillet, cleaned (4-5 oz per person)
2 medium Yellow tomato, rough chopped 
Jumbo Gulf prawns, cleaned, shells reserved (3 per person)
1 cup White wine or vermouth 
2 cloves Garlic, peeled, chopped
1 Shallot, peeled, chopped
1 Knob Butter
Kosher salt/pepper
Pinch Arugula

Method:
1. Simmer garlic, shallots and prawn shells in wine for about ten minutes then remove shells.
2. Roll the sole, season and place in wine liquid, gently poach till cooked through, remove and keep warm in low 200F oven.
3. Add tomatoes to poaching liquid and cook till soft, add a pat of butter and blend till smooth.
4. Check sauce seasoning and adjust if necessary, keep warm.
5. Saute prawns in butter and garlic till just done.
6. Place a sole roll and 3 prawns on a warm plate, spoon sauce over and garnish with arugula.

Notes: Can be served chilled. Sole can also be stuffed with sauteed spinach.

A taste of Spring at work

Spring Salmon Salad

This week at work I was inspired by all the Spring produce that's beginning to appear on the market now. I chose to make a salad using salmon because of its mass appeal and health benefits. Also in this recipe I prepared freshly shucked English peas, locally grown asparagus, orange segments and tender butter lettuce. The dressing that tied it all together, was a citrus and tarragon with shallots. The salad was very well received by all the guests, and that makes everyone happy.

Ingredients:
5 oz Salmon fillet, boneless, skinless
1 orange cleaned and segmented
5-6 English peas, shucked
3 medium asparagus, cut into bite size pieces 
1/2 head butter lettuce, washed and dried
Kosher Salt/Pepper
------------------------------------------------------------
1 dash Extra Virgin Olive Oil
1 tablespoon Orange Juice
1 tablespoon Lime Juice
1 Pinch fresh Tarragon, chopped
1/2 Shallot, fine chopped

Method:
1. Season the salmon with the salt and pepper, Sear in a hot saute pan with a dash of olive oil.
2. Place pan in oven till just cooked through, remove and cool.
3. In lightly salted boiling water place the peas and asparagus in, cook till tender but firm, plunge into ice water to stop the cooking process, drain well*
4. Blend the bottom ingredients to make the dressing, a pinch of sugar can help if too tart.
5. Lightly dress the greens and place in center of plate, top with the Salmon, Orange Segments, Asparagus and Peas, drizzle more dressing over fish.

Yield=1
*Note: This method of cooking is whats known as "Blanching and Shocking"

Prawn Ceviche

In the dead of a cold Winter night I wanted to brighten my mood with some warm weather food, and making fresh prawn ceviche on a home made tortilla was just what I needed.
A ceviche is a classic preparation of fish or seafood that is flavored and cooked using the acid of citrus fruit. A simple rule of thumb when making ceviche is to start with very fresh seafood, and the bigger the piece of fish the longer it will take to cook. The acid transforms it from raw to ready to eat. Maybe a few hours for small cuts or overnight for large. Lime is the common citrus juice and a touch of orange juice can be added for its sweetness. Always use fresh and never that bottled stuff. In this recipe I used the juice of fresh limes from my garden, small diced red onions and Thai green chilis. To serve, I placed the ceviche on a home made warm flour tortilla with sliced avocado and chopped cilantro. To boost the heat I used a few drops of my super hot Habanero sauce.

Locally Caught Fresh Squid with Pasta

Fresh Squid Pasta with Tomatoes and Chili Flakes

Today while driving through San Francisco on my way home from work, I had the idea of visiting one of my favorite Asian markets The New May Wah on Clement Street. Great for all things Asian and with excellent seafood too. I had in mind fresh squid caught locally just South of here in the very deep Monterey Bay.
At only $1.99 a pound it was no problem buying a few pounds to take home. After cleaning the squid the question is "How long to cook it?" There are only two ways to cook squid-very quickly, or slowly for a long time because anything in between will be just too tough and chewy. I went with a long, slow braise with white wine, fresh tomatoes, garlic and olive oil that was all tossed in freshly cooked spaghetti. It turned out great and was perfect for a quiet Monday night.

Just a Simple Weeknight Salmon Dish

Salmon with Vegetables

I like when my refrigerator is fully stocked with food; it makes fixing a meal really easy with a wide range of ingredients available. Last night it was Seared Salmon with a sauté of spinach, artichokes, potatoes and bacon. It can all be cooked in the same pan to make cleaning up just as easy.

Weeknight Salmon

Ingredients:
2 4oz Salmon Fillet
1 small russet potato, diced
2 strips Smoky Bacon, diced
3-4 small cooked Artichokes, quartered
1 handful Spinach
1 dash olive oil
Salt/Pepper

Method:
1. Preheat oven to 400F
2. In a large oven proof pan, sauté the bacon and Potatoes till crisp.
3. Add the artichokes and spinach, move mixture to one side.
4. Season the Fish and place in pan.
5. Put pan in oven till fish is cooked, about eight minutes.
6. Remove pan and place a mound of vegetables in center of plates, add fish on top.
7. Drizzle with Olive oil.

Yield = 2

Summer Salmon Tonight

Its the peak of Summer and wild local Salmon is on my menu, quickly pan seared and finished in the oven to give a crispy brown crust with a still moist center, to help cut the richness I made a "jam" out of sliced red onions, vinegar and sugar, slowly cooked till soft. Black forbidden rice and bacon sauteed yellow beans to round out the dish. Perfect for tonight.

Summertime Tuna

OK its not quite Summer yet but it is really close, anyway those flavors that I love came together as a chunky relish to go with a fresh grilled tuna steak. I simply char grilled fresh corn and Roma tomatoes and combined them with shelled fava beans with a healthy amount of extra virgin olive oil and a squeeze of lime. The thick tuna steaks were seasoned with a rub of fennel seeds, kosher salt and fresh cracked pepper, drizzled with olive oil and cooked rare on a hot grill, wow was it good, perfect for a weekend evening. Note: Fresh Fava beans can be found at good or farmers markets for a limited time and are labor intensive in preparing.




Fennel Crusted Tuna Steak



Salmon Season is Here!

Good news for Salmon lovers, the Summer salmon season has started and it's going to be a good one. In the past few years the fishing season was closed or only open briefly because of low salmon numbers, but levels are up this year and fishermen are now catching their limits. These local Chinook salmon have just started to be available in local markets with prices that are still pretty high. It is expected to go down a few dollars a pound in the upcoming weeks as a regular supply will be available. My first salmon of the season was prepared simply by a quick sear in a hot pan and then finishing in the oven, a saute of pancetta bacon and asparagus went with it. One of my favorite sauces to serve with it is the Italian Salsa Verde which is a blend of capers, garlic, parsley and a squeeze of lemon juice. It's perfect for the salmon and great with any fish.

Pan Seared Local Salmon

A story of "Gregs World on a Plate" in my local paper

I was recently interviewed for a story by the a local newspaper the Marin Independent Journal. They're doing a series on local food blogging for their Lifestyles section. This is the recipe that was featured in the article. I chose to do this because it highlights some of my favorite ingredients and quick cooking methods. Give it a try; it's really quite easy and delicious.

Oven Roasted Salmon with Mediterranean Tomatoes

Ingredients:

Pan Seared Salmon

4 skinless king salmon fillets, 5 ounces
1 lemon, segments and juice
1 tablespoon capers, rinsed in water
2 tablespoons country olives, pitted and quartered
½ cup cherry tomatoes, quartered
1 pinch flat leaf parsley, chopped
3 tablespoons extra virgin olive oil
1 big bunch kale, washed and rough chopped
6 Yukon gold potatoes, sliced thick
Kosher salt/fresh cracked pepper

Method:

1. Preheat oven to 400F.
2. In a small bowl mix together the lemon segments, lemon juice, capers, olives, cherry tomatoes, parsley and two tablespoons of the olive oil. Set aside.
3. Season the sliced potatoes and the salmon fillets.
4. In a large heated nonstick pan, add a splash of olive oil and the potatoes and place pan in oven.
5.   In a separate heated nonstick pan, add a splash of olive oil in pan, when hot place the salmon fillets in pan and put in oven.
6. After about five minutes, bring the pan of potatoes back up on to a burner and add the kale, tossing till just wilted, taste and season if necessary.
7. After five minutes, flip the salmon over, continue to cook in the oven till just done.
8. Using four oven-heated plates, divide the potato/kale mixture in the center of each plate.
9.  Place a salmon fillet on top of each and spoon the tomato relish on top.
Yield = 4

Note: Any other type of fish, or chicken breasts can be substituted in this recipe.
Wine: A big Napa Chardonnay or maybe even a Russian River Pinot Noir would go nicely with this dish.

Weeknight Halibut Dinner

Pan Seared Halibut with Fennel and Kale

My common weeknight theme is often quick and easy, but that doesn't mean it has to be boring. Tonight I chose to do a one-pan meal with halibut, fennel and Dino kale. For a flavor boost I added a touch of smoky bacon which as most people will agree, makes everything taste better.

Pan Seared Halibut with Kale

Ingredients:
4 halibut fillets, 4 ounces each
1 bulb fennel, quartered
1 head Dino kale, washed, chopped
2 strips smoky bacon, diced
1 splash extra virgin olive oil
Kosher salt/fresh pepper

Method:
1. Preheat oven to 375F.
2. In a large nonstick pan, add the olive oil and bacon, cook for a few minutes.
3. Next season the fish and fennel, add to pan.
4. Place pan in oven for about five minutes, add the kale to wilt and cook.
5. To plate, divide the cooked kale on four preheated plates, next the fennel, then the halibut on top.

Yield = 4

Artic Char

Pan Seared Artic Char, Soft Polenta and Baby Artichokes

I came across a nice piece of Artic Char recently which became the basis for a simple week night meal. The Artic Char is closely related to salmon as well as trout, found in the Artic and in the high alpine lakes of Europe. The fish is commonly raised in farms for our Western markets and is classified as a best choice because it's sustainable. I like it for its mild trout flavor and always cook it with its thin skin left on which becomes very crisp when cooked in a saute pan. Tonight I served the pan sauteed fillet with creamy cheesy polenta and sauted baby artichokes, perfect.

Island Style, Part 2

Classic Ahi Poke at Hookipa Beach, Maui

Two very common things on the Hawaiian food scene here are poke and Spam. First what can I say about Spam, the canned mystery meat?  If you grow up here it's part of your culture and considered a comfort food. Its history here in the Islands dates back to the days of the war in the Pacific; it was the only meat available to the soldiers and it remained to this day a common meat choice. I respect that, but will pass on it because I am not used to eating out of cans. Now poke I like, its raw marinated fish that is really good as a quick snack or a appetizer. Its found it just about everywhere with many varieties, Ahi tuna being the most common. Other varieties may include octopus, salmon or maybe even marlin. There is a heavy Asian influence in its seasonings which can include sea salt, soy sauce, seaweed, green or Maui onions, sesame oil and Sambal chili for the spicy versions. What sets poke apart from other raw fish recipes is that the fish is still kept in its raw state without the use of a citrus juice to "cook" it like a ceviche. A recent discovery that I found is Korean style poke with spicy kim chee added- yum!

Blackened Snapper with Beans & Rice

Blackened Red Snapper

A old favorite of mine is the Southern classic blackened red fish with beans and rice. I made it using Pacific red snapper or also called rock fish, and this fish has been coated with Chef Paul Prudhomme's blackened redfish spice. Its the spice and technique that made him famous at his New Orleans restaurant K-Pauls. The spice seasoned fish goes on a very hot cast iron pan to quickly cook giving it a dark almost crunchy texture. Lots of smoke happens in the process, so windows open and the fan on!
Serve with slow-simmered red beans and Southern style rice. A cooling mayonnaise based remoulade sauce would go good, but tonight it's just lemon. Good stuff.

Cured Pacific Sardines

Salt & Citrus Cured Sardines on Crostini

Fresh Pacific Sardine Fillets

Sardines in Cure of Extra Virgin Olive Oil, Garlic and Citrus

Its Sardine season here on the West coast and now is the time to get them before the quota of 18.530 tons is caught, a few short weeks to a month depending on weather conditions. You can also feel very good about buying and eating them, first you will not contribute to them being over fishing which puts them on the Monterey Aquarium's seafood watch list as a "best choice" fish, second your doctor will give you the thumbs up because of the vitamins and the omega-3 fatty acids you will ingest. For me I like the bold fishy flavor that it adds to foods. Good on classic recipes like Caesar salad, Pizza or new ideas. For me just put on Crostini with a splash of good olive oil.

Scottish Salmon Fillet Wrapped in Bacon

I came across a nice piece of Loch Duart Scottish Salmon and I immediately had the idea of tightly wrapping it in smokey bacon. When it cooks it will still be crisp on the outside yet still be a good medium rare inside, perfect. This salmon will not need any additional seasoning because of the saltiness of the bacon, to cook I simply roll it on all sides while cooking slowly in a non stick pan till brown and crispy, I let it rest for a few minutes before cutting. I made a risotto using fresh English peas from the garden. Only a few ingredients and an hour of my time for dinner tonight.

Note: Loch Duart Salmon is a Scottish farmed salmon that in addition to being sustainable has won many environmental awards because of its aquaculture program, it can be found in better markets around the country.