Tag Archives: seafood

Healthy Crab Summer Rolls

Fresh Crab Summer Rolls with Sweet Chili Dipping Sauce

2 cups Phillips Back Fin Crab Meat
1 cup diced mango
1 cup julianned cucumber
1 cup diced avocado
1/2 cup macadamia nuts, chopped
1/4 cup slivered red onion
8 spring roll wrappers, rehydrated
1 cup sweet chili sauce
1/2 cup rice vinegar

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In Print: Clips from Food Sections

CT Prep082605.jpg5. – The Chicago Tribune Get Cracking with Eggs “My friends, this is the moment we’ve all been waiting for: the moment when we learn how to crack open an egg with one hand.”

4. – The Boston Globe Local Smackdown “The oyster course, a large platter of Island Creek oysters from Duxbury, and another of the famed Prince Edward Island oysters, is accompanied by cucumber and spring onion mignonette (a light sherry vinegar and white wine sauce traditionally spooned onto raw oysters). Not all the guests are oyster-lovers, or even oyster-eaters, but everyone tastes. Island Creeks were harvested that morning, and the PEIs were harvested six days before.”

3. – The LA Times Preserving the Fruits of a Season’s Labors “My harvest season always begins with worry about weather, prices and accidents. If I’m fortunate, it ends with a hope for preservation — both the preserving of foods and the sustaining of farms and family farmers. As this summer started, the last thing I wanted to think about was extending it. Recent failures have outweighed gains. A string of 100-degree days stung my nectarines; they ripened unevenly and were easily bruised.”

2. – The NY Times A Farm Vacation – Wish You Were Here “They might also say I was a fool to pay the farmer an additional $35 so I could dig up the beets and carrots she would later sell at a farmers’ market. It did have a little of that Tom Sawyer fence-painting quality to it. But I got a little education in the process. And I got to keep a pile of spectacular Tuscan kale, some tender stalks of fennel and a few crookneck squash. In a world where small farmers need to diversify to keep their fields afloat and city dwellers are more desperate than ever to learn where their food comes from, a “haycation” for about the price of a nice hotel room in Manhattan didn’t seem like such a far-fetched idea.”

1. – The Washington Post Farm to Hub to Table “The Jefferson Area Board of Aging wants exactly that kind of food for the more than 3,000 meals it serves each week. But it needs 100 pounds of tomatoes. And that’s for one day’s worth of salads at its 11 area senior citizen centers. Until now, JABA had only two options: Cobble together an order by making weekly pickups at several local farms, or call a one-stop national distributor.”

photo from The Chicago Tribune

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In Print: Clips from Food Sections

ph200903170055915. – The Chicago Tribune Down on the Fish Farm “Advances in aquaculture, the process by which seafood is farmed from start to finish under controlled conditions like beef or poultry, means that shrimp can and are swimming in the Arizona desert, thanks to the Desert Sweet Shrimp company of Gila Bend. And perch are now being reared on what was once an Indiana farm field by Bell Aquaculture.”

4. – The Boston Globe Economy of Scales “This is one of seven drop-off points for Port Clyde Fresh Catch, which is a community-supported fishery: Participants sign up, pay a lump sum for the season, then receive a weekly share of seafood caught by the members of the Midcoast Fishermen’s Cooperative. Pioneered here last year, the idea is spreading through Maine and beyond, with a CSF in the works for the Gloucester area that could ultimately serve Boston as well.”

3. – The LA Times Waiting Tables is an Art “Good waiters — no, they haven’t disappeared, no matter how it might seem to anyone who has felt like just another check average. Meet old school: Vladimir Bezak, Manny Felix, Sergio Guerra and Pablo Zelaya. Among them, they have provided more than 100 years of service to countless diners across Los Angeles, their days measured in ice-cold dry martinis and perfectly cooked medium-rare steaks. Wars (including those against calories and carbohydrates) have been waged, presidents (and chefs) have come and gone, and meanwhile, they’ve looked after their customers down to the last detail, special requests indulged, cups of coffee refilled.”

2. – The NY Times With Fewer Pots to Stir, Competition Rises Among Cooks “James Lenzi, a chef who is opening a restaurant near Columbia University, recently posted an ad on Craigslist for an assistant. Salary: $25,000 a year with no benefits. ‘The résumés started pouring in,’ he said. ‘Hundreds of them. Chefs, managers, people who’ve worked at the best restaurants in New York.’ Nine of the 300 applicants had Ph.D.’s., he said. ‘I can’t stop thinking about what’s going to happen to them.’ “

1. – The Washington Post Perfect Chicken: Flaws and All “Unlike many of Keller’s detailed, involved recipes, his roast-chicken technique is so simple that he can recite it in its entirety without stopping to draw breath: Clean the chicken, season it inside and out, rub it with butter, truss it and roast it at 425 degrees. It is as simple as that. Or is it? Keller’s reasons for not subjecting chicken to a more precise way of cooking are mainly personal. For him, as for so many others, roast chicken is a dish that, like Proust’s madeleine, has personal and cultural importance more than objective culinary value. To some, hearing Keller admit that he prefers his chicken roasted the old-fashioned way might be equal to catching a sushi chef searing his fish on both sides. It can be viewed as heresy, or as a reminder that one of the world’s leading chefs is a human being, too, and that he will sometimes let his guard down and allow food to just be food.”

photo from The Washington Post

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