Broiled Sea Bass with Spicy Mayo
I think Chilean Sea Bass is a wonderful fish. It’s a white fish that’s moist and has a bit of fat in it. I got my hands on some Chilean sea bass fillets and I was eager to make something with it, so I made Broiled Chilean Sea Bass with Spicy Mayo. read more…
Pan Seared Scallops (I didn't cook this, Google Images did)
Last time on Foodtacular, Ted Allen (host of Food Network’s Chopped) helped us with some fish cooking tips (see Fish and Flips). Now we’re continuing our adventure into seafood-searing land and we’ve asked Ted for some advice on properly pan searing scallops. read more…
Siggi's Skyr (Caution: Sour!)
Yesterday on my hurried way to work, I stopped at a grocery store to pick up two cups of yogurt and some fruit. I figured it was going to be a healthy and quick lunch. When I took my first bite of yogurt, it was a bit thicker than normal, I thought to myself, that’s okay, it’s just that hearty custard style. And then it hit me. A wave of sour. A tsunami of sour. A hurricane of sour. It’s like the 2012 of sour. Okay, you get it. read more…
Broiled Panko Oysters with Garlic Aioli!
Every once in a while, I’ll get this panic attack knowing some food in my fridge will spoil if I don’t eat it. This time, I whipped up some fancy yet simple oyster hors d’oeuvre with honey panko breadcrumbs and hand manipulated garlic lemon aioli. read more…
Did I just get hit by a shrink ray?
It’s Monday night and I just got out of a meeting in downtown Portland. My stomach’s grumbling and I’ve got a mean craving for sushi. When you’re in Portland, and you have a hankerin’ for some sushi, there is only one place to go to, Saburo’s. I’ve just given up a big local secret. More like big local favorite, Saburo’s is like a terrible addiction. It’s so good when you’ve got some, but it’s god awful when you’ve don’t and you have to wait at the end of a 50 person line just to get some. read more…
Halibut with Saffron Leeks, Lemon Thyme and Chervil
Seattle Restaurant Week came and went, and even though I wanted to go to every restaurant and eat everything on the menu, it was just not possible. In fact, I barely got into even one restaurant. Pretty lame huh? Well, in my defense, 600,000 other people had the same idea. Luckily, I was able to sneak into a table at Poppy. Wow, it was good. read more…
Happy Fried Chicken
One of humanity’s favorite ways of cooking food is to fry. And the world’s most munched on bird is the Chicken. So, it doesn’t take a rocket scientist to figure out that fried chicken holds a special place in many people’s hearts. I don’t know about you, but Hunnie and I drool over fried chicken. Just the thought of fried chicken makes me weak in the knees. I am determined to master this simple yet surprisingly complex food. read more…
First attempt at Crispy Black Cod.
Every good chef has their favorite slab of fish to cook. Ted Allen (host of the Food Network show Chopped) presented Chef Eric Ripert’s Crispy Black Bass on Best Thing I Ever Ate and I thought to myself, “wow, that’s one yummy looking slab of fish!” But it’s trickier than it looks. Eric Ripert is a seafood cooking legend. So how can an average guy like me cook something that foodtacular? I went out and got myself some Black Cod, fired up the stove and busted out my favorite spatula and….the outcome? read more…
Hawaiian Poke Recipe
So you want to make Poke? Follow these simple instructions and you’ll be on your way to tropical food bliss. read more…
Korean Sashimi
I’m sure you’re probably wondering to yourself, “silly Tangy, everyone knows sashimi is Japanese and not Korean. sheesh! what an idiot!” So if you’re thinking that, then you’re the idiot. Korean style sashimi is exactly what is sounds like, sashimi, served the way Koreans want to serve it. read more…