Fish & Shellfish

Maine Oyster Farmers Share the Best Way to Shuck & Eat Bivalves — Bite-Sized Guide: Portland, Maine

Maine's cold, clean water makes it ideal for seafood of all kind: Lobster, to be sure, but also oysters, those sweet and briny bivalves that we often associate with cooler climes. But, in Maine, you can (and should!) eat oysters all year round.

We caught up with oyster farmers Valy Steverlynck and Eric Horne to find out the best way to shuck your oysters — and how to eat them (besides slurped straight from the shell).


Recipe: Brown Butter Lobster Rolls — Bite-Sized Guide: Portland, Maine

(Image credit: Ghazalle Badiozamani)

For me, a trip to Maine is never complete without eating a lobster roll. I typically prefer the classic Maine style — big chunks of meat tossed with just a touch of mayo, piled into a squishy hot dog bun — but I'm always game to try a spin on the traditional roll.

That's where Eventide Oyster Co. in Portland, Maine, comes in. They toss the lobster meat in brown butter, which entirely changes the game. Eventide's lobster roll is extra rich, nutty, and by far the most indulgent you can find.


Recipe: Easy Grilled Salmon with Plum-Basil Relish — Quick and Easy Weeknight Dinners

(Image credit: Joe Lingeman)

Tom Douglas is Seattle's most revered cooking icon. Over the course of his long career, he's helped shepherd Seattle from its former days as a small-potatoes-restaurants-and-grunge city to its current status, as a legit food town full of super-creative chefs. Still today, Douglas's restaurant empire — with longtime favorites like Etta's, Palace Kitchen, and Dahlia Lounge, plus relative newcomers, like Serious Pie and Tanaka San — sets the bar for Seattle restaurants. And he's most famous for cooking amazing salmon, taking advantage of the best local wild fish when it's in season and cooking it to perfection, so it's still moist and silky inside when it hits your plate. So as a Seattleite who loves salmon, I knew Douglas was the best expert to tell me the very best way to cook it. According to Douglas, salmon is meant for the grill.


These Sweet Potato Tuna Melts Make Lunch Fun Again — Delicious Links

(Image credit: Lexi's Clean Kitchen)

If you're a fan of tuna melts, you'll love this fun twist on the classic sandwich. Instead of building the melt on bread, this recipe subs in roasted sweet potato rounds! It's still the same protein-packed lunch you love, just with a little extra veggie power.


Recipe: Spicy Salmon Black Bean Salad — The 6-Minute Lunch

(Image credit: Joe Lingeman)

This spicy, smoky bean salad packs a whole lot more flavor into it than you'd expect of something that takes all of six minutes to make, and you have hot smoked salmon to thank for that. Its deep flavor gives a can of black beans a serious boost of flavor, so this lunch doesn't need too much else by way of seasoning. Add some cherry tomatoes and avocado in there for color and toss it all with a cumin-lime dressing, and the result is a lunch I guarantee you'll be putting on repeat. Pile the whole mess on rice, scoop it up with chips, or just eat it straight from the bowl.


How To Grill Juicy, Flavorful Shrimp — Cooking Lessons from The Kitchn

(Image credit: Joe Lingeman)

Here's why you need to learn how to grill shrimp: This affordable crustacean is the fastest-cooking protein you can throw on the grill, it feels fancy but is fast enough for a weeknight, and it can do double duty as either an appetizer that cooks while the main grilled event rests or as the main event itself. Plus, shrimp takes readily to a host of flavors, including the smoky ones that we know and love from the grill.

It does require some consideration before it goes on the grill. Namely, how does one keep the shrimp from falling into the grill or overcooking and becoming tough and dry over the hot heat? The answer is skewers and yogurt, my friends. Curious? Let's light up the grill and literally put shrimp on the barbie (had to, sorry).


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