Selengut’s sexy scallops are sensational

scallopstarragonbeurreblanc

Share Tweet They say good things come to those who wait – and if you waited for the 74th recipe (of 75) I prepared from Good Fish, you are in for a great treat! Scallops with Tarragon Beurre Blanc (pg 93) is more suited for the spring, with its pea/asparagus/herb base, but of course I [...]

I can’t believe it’s not eel!

fauxnagichopsticks

Share Tweet Today you are in for a treat – a sustainable spin on sushi that is even more delicious than the original, and you can make it easily at home! And I’ll dare to say – faux-nagi is better than r-eel sushi, faux-sure! Becky adapted this recipe (slightly, she says) from Tataki in San [...]

These mussels are heaven on a half shell

musselspancetta

Share Tweet Just when I thought mussels really weren’t my thing, I discovered Mussels with Pancetta and Vermouth (pg 25).  This is heaven on a little half shell and a must-try the next time you need a snappy little hors d’oeuvre. After steaming the mussels open, you snap off one side of the shell and [...]

Quick conversion of a non-curry fan

halibutcoconutcurry

Share Tweet Before taking on my project to cook every recipe in Good Fish, I was not a huge Thai food fan and curry was especially not high on my list.  But chef Becky Selengut is slowly winning me over with her delectable Thai influenced-dishes and today’s recipe has made me a curry convert! Halibut [...]

Does this recipe warrant a 12-step program?

spotprawnscracksalad

Share Tweet Warning – today’s post may be hazardous to your health…food addicts beware! I had the pleasure of assisting Becky with a couple cooking classes when she made Grilled Spot Prawns with “Crack Salad” (pg 73) and the response was universal – total addiction!  As she says, EVERYONE loves this dish and even as [...]

Copyright 2011 Karen Rosenzweig