Gochugaru Vinaigrette, Korean Pickled Radish, Bird’s Eye Chili
Luxardo Cherry, Scallion, Nasturtium
Its texture is firm and smooth and the taste is mild, fluke is an excellent fish to serve raw, Italian style – with oil, acid, and salt.
An intensely flavorful vinaigrette of olive oil and toasted sesame oil, rice vinegar and mirin, is enhanced with gochugaru, a Korean red chili powder. The coarsely ground powder is definitely spicy – but also has a balanced fruitiness, slight smokiness and depth of flavor from the sun-dried red peppers.
Korean yellow pickled radish, danmuji, brings sweet, sour and crispy notes while dark Italian Luxardo cherries add a dense, chewy sweet-tart unexpected counterbalance to the fish.
Finished with whimsical scallion curls and petite peppery-green nasturtium leaves, this Korean-Italian raw fish dish has delightful visual appeal and complementary global flavors.
Red Potato and Shishito Pepper Hash
We sat in a Chicago luncheonette Sipping a Mexican cola
And snapping pics as the countertops were bussed
His style was lusty, drawing inspiration from bygone diners It was bold and gutsy
(a nod to Hall & Oates)
The 41-stool luncheonette sits next to the Damen “L” Station in Chicago’s Wicker Park neighborhood. A gem of a diner serving Southern inspired Mexican cuisine, it has all the charm of lunch counters of yesteryear – an original tin ceiling, earth-tone hexagon floor tiles, vintage wood paneling, antique fixtures with separate hot & cold faucets reminding me of the bathrooms in the Chicago Public Schools in the 60s.
But charm isn’t the main reason to take the “L” or Uber over to Wicker Park. Come to Dove’s for the soulful food, friendly neighborly vibes, and gracious hospitality.
Shortly after our visit to Dove’s, I was thrilled to find the recipe for Red Potato and Shishito Pepper Hash in Bon Appétit. I’ve already served it a few times here in LA, with rave reviews. Editor Julie Kramer says, “People accuse me of having a bias toward every food made in my hometown of Chicago. But I defy you to find a crispier, more satisfying breakfast hash than the one at Dove’s Luncheonette.”
The food world has gone crazy for healthy grain bowls. And with good reason. They are fabulously nutritious, easy to compose, colorful and tasty, and can be economical often turning leftovers into another great meal.
Composing a grain bowl is fun. It is a creative construction of whole grains; vegetables (fresh, cooked, pickled); a protein (meat, fish, tofu, egg, beans); a flavorful sauce; and a jaunty garnish (nuts, seeds, herbs, cheese).
I liked the idea of smashed cucumbers and radishes in this recipe from Bon Appétit. In the end it was the wild spectrum of flavors and textures that made this particular bowl a winner – chewy earthy farro, crunchy peppery radish, refreshing cucumber, crispy fried egg, tangy creamy yogurt, and bright fresh herbs.
Gefilte Fish made with love…for Passover, for our beloved family, for our cherished friends. While the gefilte fish doesn’t appeal to everyone at the Seder (to put it mildly) it does have a time-honored place on the Passover menu.
It could have something to do with nostalgia and the memory of my Nana’s gefilte fish from Passovers long ago…but I love those fishy balls poached with carrots and onion now served with chrain, matzohs, and a delicious beet salad with citrus and walnuts. Especially when they’re made by Geri!
Several guests at our Seder adore the perennially controversial appetizer, while others politely refrain, due to its “ahem, fishiness” – but we all have to appreciate that it is made in respect for age-old customs and tradition, and ultimately made with love.
This year, I asked my dear Cousin Geri, who has been making our gefilte fish for decades, if she would share her recipe. It simply rocks. What took me so long to ask?
We’ll be hosting our 16th Annual Passover Seder and dinner on April 10th at sundown. I’ve been flying back to Chicago for the past 16 years to cook Passover dinner for family and friends at the lovely home of my brother and sister-in-law. When they married in 2001, the honor of hosting the First Night of Passover for our family was passed to them from our cousins.
Who doesn’t crave a Tuna Melt sandwich every once in a while?
Classic flavors and gooey melting cheese, with a lower-carb bonus (for those who are counting) makes Tuna Melt Flatbread perfect for a lunch/brunch buffet or party appetizer.
Here, the same sandwich ingredients are served atop a crispy-thin lavash flatbread. Red ripe tomato slices are an essential fresh element while simultaneously great for presentation. Tangy “bread & butter” pickles add crunch and a delightful hint of sweetness. Definitely crave-worthy.
Craving a simple low-carb meat and veg dinner? Here you go.
3/4 lb. slice of beef tenderloin (filet mignon for 2)
high-heat canola oil
kosher salt and fresh ground pepper
Preheat oven to 400°F.
Toss shaved Brussels sprouts with olive oil, salt and pepper. Roast on a sheet pan in a single layer until the edges start to brown.
Let beef sit at room temperature for about 20 minutes. Season beef on all sides with kosher salt and fresh ground pepper. Heat canola oil in an ovenproof pan over medium-high heat. Sear beef in oil on all sides to get a nice crust. The meat will be rare at this point.
For medium-rare, move pan to oven, cook about 3 minutes or about 5 minutes for medium doneness.
Remove beef from pan and let rest before slicing.
Arrange Brussels sprouts and sliced beef on a platter. Drizzle with balsamic reduction.
Wild-Caught Alaskan Cod, Heirloom Fordhook Lima Beans
Cherry Tomatoes, Kalamata Olives, Capers, Onion
Meyer Lemon, White Wine, Olive Oil, Oregano
Here are two of my favorite frozen foods in one dish: Cod from the freezing cold clear waters of Alaska and Heirloom Fordhook Lima Beans from California.
This one-skillet dinner is a variation of one of my most popular, Alaskan Cod/Mediterranean Flavors. Here, I replace artichokes with Fordhook Lima Beans – those delicious pale green, plump, plush succulent legumes.
I use the PictSweet Farms Lima Beans, “The Fordhook variety of Lima Beans was introduced in California in 1904. This variety requires warm days and cool nights to develop their large, firm bean with award-winning texture.”
Unlike my siblings, I’ve always been a huge fan of huge beans. Ever since I was a kid, I loved how my Nana would cook dried Lima Beans in her chicken soup. I adored those big velvety butter beans. I add them to my chicken soup now too, but cook them separately so the broth stays clear.
Lemony Alaskan Cod, Heirloom Fordhook Lima Beans Recipe
Got left over corned beef? Try corned beef & cabbage tacos. Yep, nestled within charred corn tortillas are cubes of tangy salty spiced leftover corned beef topped with seasoned green cabbage, a creamy caraway horseradish sauce and pickled carrots. These vivacious tacos are filled with an adaptation of the ingredients found in that classic St. Patrick’s Day recipe. Except potatoes. But if you are missing the potatoes, I have a recipe for that too (see below).