Articles in Fish w/recipe
Midway through summer I start craving a bit more excitement from my grill. Sure, I keep the usual burgers and kebabs on the menu. However, for a flashy, festive meal that’s a snap to create, I add bivalves to my barbecue.
Bivalves, a class of mollusk, possess two hinged shells, or valves, held together by a single muscle. Sound familiar? It should. This group consists of oysters, clams, mussels and scallops. Of these, clams, mussels and scallops all receive invitations to my cookouts.
Why aren’t oysters included on the guest list? It’s because of the “no R” rule — don’t consume oysters in a month without an “r” in its name. This is not an old wives’ tale. During the months of May through August, oysters spawn and become watery and unpalatable. Not even a smoky grill will improve their state.
Bivalves provide a chance of pace on the grill
Of the bivalve trio, the clam, specifically the East Coast littleneck clam, is a particular favorite of mine. Less than 2 inches in diameter, these are the smallest hard-shell clams. They are also the tenderest and one of the eco-friendliest.
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Along with its sweet, somewhat briny taste, what I love about the littleneck clam is that it cleans itself, siphoning water into and out of its shell, pushing out debris as it goes.
Keeping this self-cleaning trait in mind, about a half hour before placing them on the grill, I lay my littlenecks in a bowl filled with cold water and pour a generous amount of salt over them. The clams immediately begin to push out the salted water and any sediment that has collected in their shells. You can watch the grains of sand and dirt float to the top of the bowl.
After 20 to 25 minutes have passed, I arrange the debris-free clams on a sheet of tin foil. Although this may seem like a mundane task, I stay on my toes, looking out for fastidious or feisty clams among the bunch. These invariably spit water at me.
Placing the foil on my preheated grill, I cover and cook the clams for five to eight minutes. They’re finished when all their shells have opened. Any that don’t open I discard.
The grilled clams, with their juices pooling in their shells, can be topped with a dollop of hot sauce, squeeze of citrus juice, drop of butter or pinch of ground black pepper. Juicy and mildly salty, they’re equally delicious without any adornments.
Mussels require a smidgen more effort. Look at a mussel and the first thing you’ll notice is a cluster of scruffy threads attached to it. Known as a beard, these fibers allow the mussel to cling to and grow on rocks and other substrate. Although useful to the mussel, they’re of no value to me and must be scraped off with a knife.
Beards removed, I scrub the mussels under running water with a stiff brush. If they seem heavy or dirty, I soak them in a bowl of cold water for an hour before draining and washing them off again.
Cleaning finally completed, I follow the same cooking steps used for clams. As for dressing the grilled mussels, I consider what complements their sweet, moist meat and adorn them with such ingredients as chives, shallots, mustard, lemon juice, tarragon vinegar or garlic-laced butter.
Scallops differ from the other two in that they’re shucked at sea immediately after being harvested. As a result, I don’t have much cleaning to do. I just rinse the meat under water and move on to cooking.
Unfortunately, the lack of shells means I have an increased risk of the scallops drying out on the grill. To combat this possibility, I generously coat the scallops with olive oil before laying them on a hot grill. After seasoning each with salt and pepper, I cook them for two to three minutes per side or until the translucent flesh has turned a beautiful pearl color. I immediately remove the scallops to prevent overcooking.
Similar to clams and mussels, scallops require few, if any, extra ingredients. A dusting of cayenne, scallions, shallots, and vinegar or lemon or lime juice will balance out their sweetness, while a splash of cream or white wine will enhance it. Chervil, parsley or thyme likewise pair well with these plump and flavorful bivalves.
The next time that you fire up your grill, add some bivalves to your barbecue. Simple, quick and flavorful, they’re a welcome addition to any summer feast.
From “Fish Market” (Running Press, 2013). If you don’t have an outdoor grill, you can make these on a grill pan.
- 8 tablespoons unsalted butter
- Juice of 1 lemon
- Grated zest of 2 lemons
- 3 tablespoons fresh basil, minced
- ½ teaspoon freshly ground black pepper
- 5 dozen medium-sized hard-shelled clams such as top neck or cherrystone, scrubbed
- Preheat the grill on high.
- In a glass bowl in the microwave or in a small pan on the stovetop, melt the butter. Allow the butter to cool slightly, about 10 minutes, and then add the lemon juice, zest, basil and pepper. Stir together and set aside.
- Place a layer of tin foil on the grill and then place the clams on top of the foil. Cover the grill and allow the clams to cook for 8 to 10 minutes.
- After tossing out any unopened clams, place the grilled clams in a bowl or on a platter and drizzle the lemon-basil butter over the top of them. Serve immediately.
Main photo: Clams on a grill pan. Credit: Kathy Hunt
In “For Your Eyes Only,” British super-spy James Bond informs us that the best things in America are chipmunks and oyster stew. We can understand oyster stew on many levels, including its aphrodisiac properties. Like Bond, a gentleman should know how to open oysters for his girl. And a girl should know how to eat the oyster.
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The best oysters are those whose life is controlled by a careful balance of estuaries, temperature, salinity and water flow. Opening an oyster requires an oyster knife, of course, and then finding the hinge in the oyster where the two shell halves meet. The knife is wedged in to the little groove of the joint and rather than push hard, which often leads to injury, it is important to twist the knife until you hear the “pop” of the shell halves releasing their grip.
Most people who injure themselves opening oysters do so not with the knife but on one of the sharp edges of the oyster shell itself. Once the pop has occurred, push gently to separate the shells and run the knife around the entire edge of the oyster to separate them entirely. Then the knife is run once again to separate the oyster meat from the adductor muscle that holds it to the shell. The oyster stays in the deeper shell half rather than the flatter shell half as it will hold all the oyster juice too.
When eating raw oysters, I belong to the school of thought that only a few drops of lemon juice are required, and it is best to serve them cold, ideally on ice. Oyster opening and eating is a messy affair and one done without utensils. Once the oyster is opened there’s all manner of ways of serving or cooking it from dipped into a mignonette to baked with a topping to deep-fried. However, the purest way to eat an oyster is to open one and eat it raw.
Advice varies about the proper way to eat an oyster, but the idea that you don’t chew and just let them slide down your throat doesn’t seem right to me. If you do that, I don’t believe you’re tasting anything. The whole point to taste is that you masticate.
The oyster shell with its oyster and liquor is used as the vehicle to bring the oyster to your mouth and you do indeed slide the oyster into your mouth. Then take a couple of bites and, in the words of one poet, you tickle the oyster to death.
The first oysters opened go to the lady friend, and then the shucker slides one down for himself.
Main photo: Open oysters ready to eat. Credit: Clifford A. Wright
Five years ago, I visited Peru and tasted ceviche, the national dish of raw fish cured in citrus juice, for the first time. I am a trained sushi chef and the author of a definitive book on Japanese sushi, but this meal was a revelation. The combination of lime juice and chile pepper with firm-tender cubes of a local white fish was strange, but utterly refreshing.
Ever since that meal in Peru, I have wondered again and again whether ceviche could be related to sashimi, the Japanese dish of sliced raw fish. (Sushi is raw fish combined with rice.) Both preparations are popular menu items today in high-end restaurants around the world, with creative interpretations that extend well beyond Japanese or Peruvian cuisine. Japanese celebrity chef Nobu Matsuhisa launched his restaurant career with a sushi bar in Peru, where he developed his signature style blending South American and Japanese takes on seafood.
Ceviche and sashimi were born in countries that share a similar geographical blessing. Warm and cold currents blend along the coasts of Japan and Peru, allowing high-quality plankton to flourish, and in turn, nourishing the fish to produce exceptionally tasty seafood.
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At a time when not much ice was available and no refrigeration system existed, early residents of both countries devised these ways to enjoy good quality seafood longer and more safely. According to Claudio Meneses, a Peruvian with a great depth of knowledge on Peruvian gastronomy, ceviche originally was developed before the Spanish conquest, as a way to prevent rapid spoilage of fresh fish. In this original method, fresh or dried salted seafood was cured in tumbo (banana passionfruit) juice or chicha, a fermented beverage made from corn, along with aji chile and sometimes local aromatic herbs. The word “ceviche” is said to be derived from the Quechua word “siwich,” which means fresh fish.
Although people sometimes say that ceviche is “cooked” in the citrus juices, this curing technique does not kill the parasites that are common in even the healthiest of marine and freshwater fish. Therefore, like sashimi, ceviche must be made with absolutely fresh seafood of the highest quality.
Ceviche for lunch
“Peruvian cevicherías, that is, restaurants that specialize in ceviche, only open for lunch because fish used for ceviche traditionally had to be picked up from the fish market the same day it was going to be served,” Meneses said. “While this is not exactly true today, tradition has kept and so far I only know of one cevichería that opens for dinner.”
Japanese sashimi preparation can be traced to nama-su, which appeared around the 14th or 15th century. “Nama” means fresh or raw, and “su” means vinegar. Seafood for nama-su was pickled in vinegar with ginger or wasabi, or in ume plum-infused sake (rice wine) before serving. All of the pickling ingredients had anti-bacterial functions. The Japanese, like the Peruvians, cured fresh seafood to prevent spoilage and extend its life as a food source.
As time passed and world commerce increased, the transformation of sashimi and ceviche was peppered with foreign influences, political changes and technological advancement. The first change in ceviche preparation came when the Spanish brought bitter orange trees to Peru in the 15th century. Bitter orange quickly replaced the local fruit juice as a curing ingredient.
In Japan, commercial production of shoyu, Japanese soy sauce, began and shoyu became widely available by the middle of the Edo period (1600-1868). Shoyu, which is high in sodium, was perfect for curing and preserving fresh tuna and skipjack tuna. Both are naturally dark in color, so the soy sauce does not affect their appearance. Shoyu also changed the way to eat raw fish in Japan. The umami-rich, savor of the shoyu, which masks any fishy taste, improves the overall flavor of raw fish. It therefore became an indispensable condiment to accompany sashimi. After World War II, more dramatic changes occurred in the Japanese sashimi kitchen. The refrigeration system introduced from America, efficient ice-making technology, development of high speed transportation networks and improved methods of fish catching and slaughtering allowed Japanese chefs to serve most seafood for raw consumption as sashimi at any place across the country, including areas far from the water.
From Japan to Peru
And then these developments in Japan began to influence ceviche in Peru, where the late 19th and early 20th centuries saw an influx of Japanese immigrants. By the 1970s, Japanese chefs living and working in Lima introduced modern Japanese sashimi preparation to Peru and these techniques migrated to the Peruvian ceviche kitchen. The Japanese chefs introduced a new way to cut ceviche seafood, in thin slices rather than the traditional cubes. This type of ceviche, known as tiradito, takes less time to cure because the large surface area and the thinness of the slices allow the marinade to penetrate more quickly. This resulted in the development of more subtly and interestingly flavored ceviches.
So although they originated on different continents and evolved in different ways, sashimi and ceviche were created around the same time for similar reasons — to make the most of a bounty of delicious fresh seafood. And over the years, these historical cousins have become even closer relatives as the culinary world has globalized.
This realization encouraged me to try to make my own ceviche dish, which I want to share with you. I happened to find a very good quality weakfish (sometimes called sea trout, though it is not a member of the trout family) locally and sustainably harvested in the northeastern U.S. by Blue Moon Fish, an operation on Long Island, N.Y. You can use any very fresh white fish available in your area. I recommend that you purchase the whole fish, so that you can confirm the freshness of the fish by looking at its eyes, which should be naturally bulging and not collapsed, and stomach, which should not be distended. You can find detailed filleting techniques in my book, “The Sushi Experience.” If you cannot find fresh fish in your area, then professionally frozen fish sold as sushi fish can certainly be used.
- 1½ pounds weakfish or other locally available, high-quality fresh fish
- Sea salt
- 1 garlic clove, chopped fine
- 1 yellow or red fresh cayenne pepper or other fresh chile pepper, chopped fine
- ½ red onion, sliced into fine thin rings, soaked in cold water for 30 minutes, then drained
- 1 lime
- 2 tablespoons coriander leaves
- Scale, clean, bone and skin the fish. Rinse the chopping board frequently during this process to remove any scales and blood attached to the chopping board.
- Fillet the fish, removing both the belly bones and center bones. You will have two back fillets and two belly fillets.
- Slice each fillet as thinly as possible and place the fish slices without overlapping on a large, clean serving platter.
- Sprinkle little sea salt over the fish. Garnish it with the chopped garlic and chile. Squeeze the lime juice over the fish. Decorate the fish with the onion and coriander leaves.
- Serve immediately.
Main photo: Ceviche with weakfish. Credit: Hiroko Shimbo
Perhaps no fish has a more fabled and forgotten place in American history than shad, a seasonal springtime fish that can be found up and down the East Coast where freshwater rivers meet the ocean.
An oily fish that lives in saltwater but spawns in fresh water, shad was a staple of the Lenape Native Americans’ diet as well as a fertilizer for their crops. George Washington supplemented his income with an ingenious netting method that captured spawning shad running through the Potomac River in front of Mount Vernon, his Virginia home. In addition to selling the fish, he used them to supplement food for those enslaved on his plantation.
Shad gaining favor from East Coast to West
Through the years, Chef Walter Staib has had shad on and off the menu at Philadelphia’s historic City Tavern, where he is the executive chef. He has served boneless shad and shad roe, which is pocketed in a lobe and considered a delicacy by aficionados.
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“The problem is that people don’t really know about it — including new, younger chefs. It also has an unusual though delicious taste,” Staib said. “Twenty years ago, I did a lot with shad and had regular customers who started calling when the runs began, wanting to know what we’d have on the menu.”
The chef’s love of the fish prompted him to feature it on his PBS cooking series “A Taste of History.” He said the fish was a favorite throughout the 18th century, including among the founding fathers who gathered at the original City Tavern during the Continental Congress and afterward when the city served as America’s first capital.
Washington’s own relationship with shad was a lifelong one. Legend has it British troops netted the Schuylkill River outside Philadelphia to divert the shad run from where Washington’s starving troops were encamped downstream at Valley Forge. The commander in chief’s own taste for shad was legendary, and his steward and cook often sought to procure the earliest fish for his breakfast table — at considerable cost.
In those days, shad was an abundant fish, making the fortunes of many an East Coast river town, notably among them Fishtown, Pa. When overfishing for food and fertilizer reduced stocks, the fish went out of fashion.
Today, the fish is making a comeback, although declining stocks are not all that prevents shad from regaining its place as the quintessential American fish.
“Shad fisheries are rebounding because of regulations that have moved gill nets offshore,” said Joe Lasprogata, vice president of new product development for Samuels & Son Seafood in Philadelphia. Gill nets, which had traditionally been strung across river mouths, prevented shad from spawning and made them easy prey for the striped bass that find them so tasty.
The larger issue, Lasprogata said, is that shad is strongly flavored because of its high oil content and has an unusual bone structure that makes filleting a challenge.
Place the ﬁllets with their thick (head) end facing you and perpendicular to the work surface. Using a sharp ﬁlleting knife, cut into the ﬁllet along one side of the darker red center line starting about 4 inches (10 cm) back and cutting toward the head end. Credit: Steve Legato
Samuels & Son has specialty shad filleters, and its process was featured in the book “The Fishmonger’s Apprentice” by Aliza Green. (See slideshow above for directions on how to fillet shad.) Specialty shad filleters are also a feature of the many shad festivals that still take place during the small window of opportunity to enjoy the fish.
“There is an urban legend that shad can be roasted whole in low heat for a long period of time, and the bones will soften enough to simply eat, but I’ve never tried it,” Lasprogata said.
In Essex, Conn., John Mackuck is one of the few, if not only, remaining shad smokers, using a closely guarded old recipe that starts with a salt, sugar and molasses brine then hot smoking with hickory, apple and cherry woods.
On the West Coast, with most harvested shad used for canning, some Pacific Coast chefs are putting shad on the menu.
“It does not have much of a following here in the Pacific Northwest due to the popularity of salmon,” said chef Thomas Dunklin of Three Degrees in Portland, Ore. “However, I welcome the opportunity to educate my guests about it.
I like the delicacy of it. The roe is amazing served up seared. “
Shad roe and fillets can be sampled at various, mostly East Coast, festivals to which devotees flock. The shad festivals start earlier the further south you go and generally are held by community organizations.
You’ll find a shad bake virtually anywhere the ocean meets fresh water.
The Grifton Shad Festival in Grifton, N.C., has been around since 1970 and is generally held in early April. Lambertville, N.J., has a renowned ShadFest and art show that takes place yearly in late April. The Shad Derby in Windsor, Conn., is usually held in mid-May and has crowned a Shad Derby Queen every year since 1966. In Essex, Conn., the Shad Bake has taken place since 1955, and organizers say they fillet and roast between 300 pounds and 350 pounds of shad yearly. This year’s Shad Bake will be June 7 in the Connecticut river town.
These festivals are a great way to sample shad prepared at the hands of loving experts, but if you hurry can still get your hands on shad fillets or the highly prized roe. Fillet of shad can be had for roughly $15 per pound. Try the recipes below, which feature simple, tasty ways to enjoy this all-American fish.
Shad Roe in Caper Butter
This recipe by Chef Walter Staib of Philadelphia’s historic City Tavern is a simple preparation for shad roe, considered a delicacy for centuries. The method is also demonstrated in this video.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
1 shad roe lobe
Salt and freshly ground black pepper to taste
4 tablespoons unsalted butter
2 tablespoons capers
1 tablespoon Worcestershire sauce
Juice of 1 lemon
1 tablespoon chopped parsley
Lemon wedges, as desired, for garnish
1. Season the shad roe with salt and pepper.
2. Melt butter in a large fry pan over medium heat. When the butter stops foaming, add roe and gently sauté for 3 to 4 minutes. Turn over with care once using a spatula.
3. Cover the pan and let the roe cook in the butter for about 6 or 7 minutes, or until browned on the outside but still tender and a little rare inside.
4. Add the capers, Worcestershire sauce and lemon juice and mix.
5. To serve, place roe onto a plate and spoon melted butter sauce over the roe. Sprinkle with parsley, and garnish with lemon wedges.
Shad Scaloppini With Fiddlehead Ferns & Lemon
Because shad is a delicate fish, Chef Walter Staib says he likes to have his greens and all the ingredients for the shad itself ready and waiting. Instead of Fiddlehead ferns you could prepare baby spinach, ramps, or dandelion greens with this dish as well.
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 servings
For the fiddleheads:
1 tablespoon salt
8 cups water
1 pound fiddle head ferns, washed and trimmed of any brown spots
2 tablespoons grapeseed oil
Salt and freshly ground black pepper to taste
For the shad:
Pinch nutmeg, freshly ground
Salt and freshly ground black pepper to taste
Juice of 1 lime
1 tablespoon Worcestershire sauce
1 pound shad, cut into 8 medallions
½ cup flour
1 egg, beaten well
2 tablespoons grapeseed oil
1 tablespoon butter
1 small lemon, peeled and sliced thinly
1 small lime, peeled and sliced thinly
For the fiddleheads:
1. Have a large bowl ready with 1 cup of ice and 3 cups of cold water.
2. Bring the salt and water to a boil in a large pot and add the fiddlehead ferns. Boil for 1 to 2 minutes then remove from the water with a slotted spoon.
3. Add the fiddlehead ferns to the bowl of ice water and allow to sit for 1 minute. Drain and set the ferns aside.
4. Heat a large fry pan over medium-high heat and add the grapeseed oil.
5. Add the fiddlehead ferns and stir well. Cook until they begin to get lightly brown, about 5 to 6 minutes. Season with salt and freshly ground pepper to taste and then spoon on to a platter.
For the shad:
1. Combine the nutmeg, salt and pepper, lime juice and Worcestershire sauce in a shallow, large dish. Marinate fish in the mixture for no more than 5 minutes. Leaving the fish in longer will result in the protein breaking down.
2. Remove fish and discard marinade. Dredge each medallion in flour. Shake excess flour off medallions. Dredge medallions in egg, coating well. Shake off any excess and set aside on a plate.
3. Heat a large fry pan with grapeseed oil and butter over medium-high heat and add the shad medallions. Fry for 2 to 3 minutes, or until golden brown, then flip and fry on the other side.
4. Remove shad medallions from the pan and layer onto the fiddlehead ferns.
5. Place the lime and lemon slices around the dish for garnish.
Main photo: Rotary Club members from Essex, Conn., remove the nails pinning shad to cedar planks for roasting. The organization has been holding a shad festival in the river town for more than 50 years. Credit: Richard Levine
Gavin Stephenson, the former chef of London’s Savoy hotel who has overseen kitchens at The Georgian and Shuckers restaurants at the Fairmont Olympic Hotel in Seattle for more than a decade, began his beekeeping program three years ago on the rooftop of this historic hotel that stands as a regal homage to a more refined and cultured past.
The ornate columns of the gold-gilded Georgian Restaurant might seem an odd counterpoint to the chef’s rooftop beekeeping program, a pursuit more commonly associated with the do-it-yourself artisan food restaurants sprinkled throughout Seattle’s quirky neighborhoods such as Queen Anne, Fremont and Ballard. But Stephenson’s honey program reflects the Fairmont hotel chain’s dedication to sustainability and commitment to sourcing locally at notable restaurants around the world, including in Dubai, United Arab Emirates; Vancouver, Canada; Beijing; Singapore; London; Monte Carlo, Monaco; and Cairo.
At the Fairmont in Seattle, honey is drizzled over hot scones and homemade butter during The Georgian’s afternoon tea, bottles of Rooftop Honey are gifted to special guests, tangy local cheese is mellowed by ribbons of honey and the Pacific Northwest staple of salmon is sweetened with a glistening lacquer of it. Stephenson has even partnered with local brewery Pike Place to concoct a honey-infused beer.
Bees and beekeeping starting to catch on
The chef’s love of beekeeping has even spilled over into his own backyard, where he now keeps several hives for personal use. He says his neighbors were at first wary of getting stung by the bees but have since warmed to the idea, many now asking Stephenson for advice about keeping bees themselves. It’s a noble pursuit for a chef with a distinguished career in the kitchen and, more recently, on the rooftop.
I recently sat down with Stephenson at the Fairmont to find out more about his bees and beekeeping.
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Why did you decide to start the honey program at the Fairmont Olympic and why is it important to you?
I was introduced to Corky Luster from Ballard Bee Co., who taught urban beekeeping. Colony collapse disorder is detrimental to our ecosystem, so I wanted to make a difference and do the right thing. At first it was very time consuming, but now it’s a labor of love. Not only is beekeeping beneficial to our environment and society, it’s also awesome to incorporate the honey into my menus at The Georgian and Shuckers.
Have you faced any challenges in getting the program up and running?
Absolutely. I’ve lost several hives. Urban beekeeping is a challenge on an exposed roof in the city 12 stories high. Washington beehives are sensitive to moisture and to extreme temperature changes. We had a few spring days with inclement weather that the bees could not handle. It was devastating every time I lost a hive. Mother Nature is a powerful reality.
Have you learned anything about honey production that surprised you?
You can have eight hives in a row and each hive produces honey with entirely different flavors. I learned that I cannot control the flavor of the honey. My bees travel up to 6 miles per day, and they have countless opportunities to pollinate flowers all over Seattle. The pollen and nectar that the worker bees extract can vary between the blackberries near the waterfront to the rooftop gardens throughout Pike Place Market and downtown Seattle.
Is the community of Seattle supportive of your efforts?
Absolutely! Everyone wants to know how the process works and I have had so many visitors interested in setting up their own hives. There are only a couple of entities downtown practicing beekeeping, so I look forward for others to join in on the fun and to contribute to a healthy environment.
Can you share a recipe featuring honey? What is your favorite thing about this recipe and its origin and any special tips for its preparation?
My favorite recipe is the Smoked Salmon Skewers With Rooftop Honey [recipe follows]. I enjoy the smoked flavor paired with the sweet flavors of honey.
What advice do you have for home beekeepers or other chefs who would like to produce honey?
Get ready to get stung. Buy an EpiPen [an epinephrine injection used in the case of an allergic reaction]. Don’t be alarmed when the female worker bees throw the male drone bees off your 12-story roof in the fall. No pun intended.
Courtesy of chef Gavin Stephenson and The Georgian Restaurant
- 3 tablespoons brown sugar
- 1 teaspoon lemon zest
- 1 tablespoon kosher salt
- 1 pound King salmon belly
- 2 tablespoons Rooftop Honey or honey of choice
- 2 tablespoons Rooftop Honey Mustard
- 12 (6-inch) bamboo skewers
- Wood chips smoker
- To make cure, mix together brown sugar, lemon zest and kosher salt.
- Cut salmon into finger-size pieces, about 3 inches by ¾ inches.
- Place salmon pieces onto bamboo skewers and place on tray, then sprinkle liberally with cure.
- Let sit for 20 to 30 minutes.
- Move to a clean pan.
- Set up smoker and smoke the salmon for 5 minutes.
- Bake salmon at 280 F to desired degree of doneness, about 8 minutes.
- Drizzle with warm Rooftop Honey or serve with Rooftop Honey Mustard.
Main photo: Chef Gavin Stephenson tends to his bees. Credit: The Fairmont Olympic Hotel
It seems that Americans are not making much culinary use of honey these days and are more likely to value bees for their ability to pollinate crops than for the food they produce. Unlike those living in ancient cultures who cherished honey and considered it the food of the gods, Americans seem to think of it as just another supermarket product and not a very important one at that.
We currently sweeten our food with inexpensive granulated sugar and corn syrup, so the more costly honey is thought of as a specialty item that is most useful to people baking Greek pastries. Many supermarket shoppers are not even aware that not all honey tastes the same. But if you talk to beekeepers, you discover that the nectar that the bees gather from a particular plant will produce honey that varies in flavor from other plants so that, for instance, we get an aromatic honey from orange blossoms, whereas buckwheat produces a dark, deep-flavored product.
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This information was brought home when I had an emergency caused by a wasp nest in my backyard. Expecting houseguests and planning an al fresco lunch, I noticed a menacing stream of yellow jackets zooming in and out of a hole near where I had planned to set up a picnic table. I located someone who advertised himself as a bee and wasp expert, and he promised to come right over. Soon, a yellow truck in the shape of a bumblebee pulled into my driveway and out came a man wearing a straw hat and coveralls, and sporting a straggly beard that reached almost to his waist. He looked like a 19th-century farmer hailing from the wilds of Maine or Vermont.
Adventures in beekeeping
The man eliminated the wasps in a hurry and then joined us on the porch, regaling us with story after story about his adventures as a beekeeper and about the wonders of honey. Before leaving, instead of a business card, he gave me a jar of honey produced from his own hives with a label that had his contact information.That honey was a revelation to me, smooth yet tingling with complex flavors, convincing me that I was eating a new food. Since that time, whenever I am at a farmers market, I head right for the honey people who often provide delicious tastes.
The early Romans prized honey for its flavor and its ability to preserve foods. There are many recipes attributed to Apicius, who lived during the reign of Tiberius. He used honey in sauces served with meat or fish, and often balanced them with vinegar to create a sweet and sour effect. One of those recipes is for mushrooms cooked in honey, olive oil and fish sauce that wind up with a honey glaze, a dish I mean to try. Instead of coating meat in a thick layer of salt in order to preserve it, Apicius suggested coating it with honey, a practice he also used to preserve fruit.
The Romans also added honey to dry white wine to produce mulsum, a drink that was served with appetizers, and they drank mead, an alcoholic drink made of fermented honey that was consumed all over the ancient world. I once went to a banquet featuring a historic Roman meal and had a wonderful time tasting dish after dish of well-seasoned delicious foods and interesting drinks.
Because honey is such an ancient food, it has a long history not only of recipes but of beliefs in its power to cure disease, and it was seen as a talisman, a protector against misfortune. One superstition advised that strings dipped in honey at sunrise and tied around fruit trees would ensure that an excellent crop would be produced.
Bees too have had their legends. For instance, it was thought that if a bee enters your house, it is a sign that a visitor will appear, and if you kill the bee the visitor will be unpleasant. Even today claims are made about the health benefits of honey, suggesting it can ward off cancer, alleviate allergies and soothe minor burns.
Colony Collapse Disorder
These days, attention is being paid to the mystery of the disappearing bees. Commercial beekeepers whose livelihood depends on their transporting beehives from one part of the country to another in order to pollinate crops are experiencing a threat. Bees are mysteriously disappearing from their hives, a phenomenon known as Colony Collapse Disorder, and scientists around the world are trying to work out the causes, speculations that lay the blame at pathogens, fungus, pesticides, and the wear and tear of being hauled around on pollination jobs, or all of these things.
A new study from the Harvard School of Public Health points the finger at a class of insecticides called neonicotinoids, which appear to significantly harm honey bee colonies, particularly during cold winters.
This threat makes me appreciate honey all the more, and I am always on the lookout for dishes that include it — not just sweets such as baklava, but savory dishes that use just a little for flavoring. I found such a dish recently while browsing through a used bookstore, and came across “One Pot Spanish” by Penelope Casas that has a recipe for fresh tuna with a touch of honey. I love this dish and cook it regularly with swordfish, which I prefer, and it has become a family favorite.
Atun Frito Con Miel (Honey-Coated Fried Tuna)
This is adapted from Penelope Casas’ “One Pot Spanish.”
2 pounds fresh tuna or swordfish steaks
½ teaspoon ground cumin
Honey, enough to lightly coat both sides of the fish
All-purpose flour for dusting
Olive oil for frying
1. Cut fish steaks into four pieces and sprinkle both sides with salt.
2. Beat together the eggs with the cumin in a shallow dish.
3. Spread both sides of the fish steaks with a thin layer of honey.
4. Dust the steaks with flour, then coat both sides with the egg mixture.
5. Heat about ⅛ inch of olive oil in a skillet. Place steaks into the pan and cook over medium-high heat, turning once and cooking each side for 4 to 5 minutes until the coating is golden and the fish is cooked to taste.
Main photo: Honey-coated fried swordfish. Credit: Barbara Haber
Most fish are so delicate we add only minimal flavoring, probably nothing more than a squeeze of lemon these days. The ancient Greeks and Romans, in no position to use lemon juice because the lemon hadn’t arrived, tended to use vinegar. Sometimes, they even added cheese.
It’s a slick idea. Give it a try.
We know this because a Greek foodie named Archestratus sampled fish all around the eastern Mediterranean, and around 330 B.C. he wrote a poem about his findings. It has not survived complete, and we aren’t even sure about its title — it has been referred to as “Gastronomia” and “The Life of Luxury,” among other names. Most of the surviving fragments appear in a book called “The Deipnosophists,” which was written some five centuries later, ample testimony to its fame.
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Here is one fragment: “Whenever Orion is setting in the heavens and the mother of the wine-bearing grape clusters is casting away her long hair, then it is the time to have a baked sargue sprinkled with cheese — a large one, and piping hot, and cut with sharp vinegar.”
Well, it was a poem; these days even the most bizarro food writer wouldn’t dream of referring to grapevines losing their hair. As for sargue (or sargo), it’s a member of the bream family that is well regarded in the Mediterranean today, but Archestratus recommended his preferred treatment for bland fish, topping it with cheese as well as sprinkling it with vinegar (which I think works better here than lemon juice). I suggest using it on tilapia, a bland fish that is readily available.
Archestratus lived in a Greek colony in Sicily, and in another passage he associates the idea of sprinkling cheese on fish with the Syracusans, who would, of course, have used some kind of Sicilian cheese. What was that cheese like? We don’t know.
However, in the Middle Ages, the Arabs imported Sicilian cheese (jubn siqilli) and added it to vegetable dishes at the same time as spices, suggesting that it was grated, so you could use Sicilian ricotta salata or even Parmesan or Romano. This is the oldest recipe I ever make for fun, rather than research.
Fish a la Archestratus
2 tilapia filets, about 10 ounces
1 tablespoon light olive oil
Salt to taste
2 to 3 tablespoons grated ricotta salata, Parmesan or other grating cheese
Vinegar to taste
1. Preheat oven to 350 F.
2. Spread oil in a baking dish.
3. Set the fish in the dish and sprinkle with the salt and cheese. The cheese will melt after 10 minutes, fish will flake at 14 to 15.
4. Serve hot with a sprinkling of vinegar.
* * *
Here’s another simple fish recipe, this one from the 18th century. It appears in Louis Auguste de Bourbon’s “Le Cuisinier Gascon” (1740) as a variation on truite à la hussarde. Hussars were proverbially dashing, impetuous, overbearing, none-too-intelligent cavalrymen who wore flashy uniforms and claimed to be so badass they would be ashamed to not to die by the time they were 30. (A lot of people hoped the same fate for them.)
It’s such a simple dish it scarcely needs a recipe — it’s so simple that a hussar could probably cook it. You just poach the fish and serve it with a sort of 18th-century tartar sauce. If you prefer trout, go ahead and make it with that.
Salmon, Badass Cavalryman Style
For the sauce:
½ cup mayonnaise
3 to 4 teaspoons capers along with ½ teaspoon caper brine
½ teaspoon Dijon mustard, or more to taste
For the fish:
10 ounces salmon filet
1 teaspoon lemon juice or 1 tablespoon dry white wine
1. Put the mayonnaise into a sauce bowl. Stir in the capers and caper brine, then the mustard. Add the mustard bit by bit, because too much can make the sauce seem salty.
2. Put the filets in a pan. Add water nearly to cover, then the lemon juice.
3 Heat over medium heat, turning the fish after 5 minutes, until the fish flakes easily with a fork, about 10 minutes.
4. Drain the fish and serve hot or cold with the hussar sauce.
Main photo: Fish a la Archestratus with tilapia, foreground, and Salmon, Badass Cavalryman Style. Credit: Charles Perry
After a long winter, summer will be welcomed with open arms. Looking ahead to outdoor parties under sunny, blue skies, chef David Padilla’s easy-to-make Drunken Shrimp sautéed in a spicy citrus sauce is the perfect recipe for lunch or an early dinner.
As Padilla describes what he loves about cooking, he remembers his father taking him to the markets in their small town in the Mexican state of Nayarit, on the Pacific coast between Sinaloa and Jalisco. His father would lead him past the fishermen on the beach and ask, “Do you want oysters today, or fish or shrimp?” They would eat what had been in the ocean’s clear waters only a few hours before. And long before farmers markets were fashionable, he and his father shopped in the mercados to buy freshly picked produce from the family farms outside of town.
So when Padilla says he searches out organic, local and seasonal products, he’s not following trends, he’s referencing his childhood in rural Mexico — even if his kitchen is now in a boutique hotel in the heart of Beverly Hills.
Padilla is chef de cuisine at Luxe Rodeo Drive Hotel’s restaurant called On Rodeo Bistro & Lounge. As documented in the recently published “Beverly Hills Centennial Cookbook,” the wealthy city has dozens of restaurants. Surprisingly, only one of those restaurants is on Rodeo Drive, the city’s internationally known, upscale shopping street.
Chef puts a Latin touch on Drunken Shrimp recipe
Given the hotel’s cosmopolitan clientele, Padilla embraces a California-inspired, fusion cuisine. He describes his menu as “a little bit of Asian, Latin, Mediterranean, a little bit of everything because we’re in L.A. and it’s a melting pot of cultures.”
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At the restaurant, Padilla pulls together Latin, Asian and French influences. The bits and pieces he takes from many cuisines are melded into a balance of flavors and textures. For him, a meal is a journey. As he says, “I want your mind and taste to get lost and then you get to your destination.”
Padilla puts a decidedly Latin spin on Drunken Shrimp. The well-known Chinese dish has many iterations. One decidedly cruel version tosses live shrimp into a pot of liquor. Most commonly, the shrimp are cooked in wine or liquor so shrimp and diner presumably can share the bar tab. The shrimp in Padilla’s dish are flavored with tequila. Citrus sections and freshly squeezed juices give the dish its bright, summery flavor. serrano peppers add fire, and butter mellows and sweetens the dish.
With such a flavorful sauce, Padilla wants every drop to be enjoyed. He serves the shrimp with a thick slice of a soft Italian ciabatta bread, toasted on the grill. He suggests that rice and pasta would be good companions for the shrimp. I think steamed spinach would also be delicious.
Mexican Drunken Shrimp in a Spicy Citrus Sauce
As with any recipe, quality ingredients increase the pleasures of the dish. Use freshly squeezed citrus sections and juice and the freshest raw shrimp available. To sear the shrimp, a frying pan like one made of carbon steel that can tolerate high heat is very helpful. Quick searing is important for flavor and appearance, and also because searing seals in the shrimps’ juices. Because the flavors of the sauce take several minutes to combine, the shrimp simmer along with the other ingredients. Smaller shrimp and ones not seared can dry out and become chewy.
While grapefruit and oranges are available year-round, kumquats are seasonal. When they are available, they are a beautiful addition to the dish.
Taste the sauce and adjust to your palate. You may want more lemon or grapefruit juice or less. Do not season with salt during cooking. The shrimp are naturally salty. Padilla dusts the plated dish with a small amount of sea salt crystals to “brighten” the flavors.
12 raw large shrimp (10 to a pound), washed and patted dry
4 tablespoons blended oil, 80% canola oil, 20% olive oil, divided
1 teaspoon black pepper, freshly ground
4 tablespoons chopped garlic
4 teaspoons finely chopped shallots
4 tablespoons Italian parsley, washed, patted dry and finely chopped
12 tablespoons sweet butter, plus more for bread
4 thick slices ciabatta
8 ounces tequila
1 cup orange or Cara Cara orange juice
4 tablespoons freshly squeezed lemon juice
4 tablespoons freshly squeezed grapefruit juice
12 kumquats, washed, patted dry and sliced into rounds with the skin on
4 fresh serrano chilies, washed, patted dry and sliced into rounds
12 grapefruit sections, membranes removed
12 orange sections, preferably Cara Cara oranges, membranes removed
Sea salt as needed
1. Prepare each shrimp by peeling away the shell, exposing the body. Leave 1 inch of shell covering the tail. Devein and drizzle with 2 tablespoons blended oil, season with black pepper, garlic, shallots and 2 tablespoons parsley. Set aside.
2. Heat a grill. Place a small amount of butter on each side of each piece of ciabatta. Using tongs, grill the slices on both sides. Remove and set aside.
3. Use a large frying pan so the shrimp are not crowded. Place the pan on a burner with a high flame. When the pan lightly smokes, drizzle the remaining 2 tablespoons blended oil into the pan. The oil will smoke in a few seconds. Using metal tongs, place the shrimp into the pan.
4. Each shrimp will sear quickly. Turn to sear the other side. This will not take long.
5. From the marinade, add the garlic, shallots and parsley. Sauté to caramelize.
6. Remove the pan from the burner so the tequila doesn’t catch fire when added. Deglaze the pan with tequila. Stir well to lift the flavor bits off the bottom of the pan.
7. Add the citrus juice and sliced kumquats. Stir to blend together the flavors.
8. Add serrano peppers.
9. Place chunks of butter into the sauce. Stir to melt and mix together.
10. Turn the shrimp over to absorb the sauce. Reduce a few minutes.
11. To plate, use shallow bowls. Place four shrimp in each bowl. Portion out the sauce, covering the shrimp. Garnish each plate with grapefruit and orange segments. Place a slice of grilled bread on the side. Dust with a sprinkling of sea salt crystals. To add color, lightly drizzle the grilled bread with olive oil and dust with parsley.
Main photo: Shrimp marinated with shallots, garlic and Italian parsley being prepared for Chef David Padilla ‘s Drunken Shrimp at the Beverly Hills Luxe Rodeo Drive Hotel. Credit: David Latt