Stone Crab Claws with Mustard Sauce

October 19, 2013
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October is the beginning of stone crab season which runs through May. If you’re not familiar with stone crabs, you might recognize their distinctive black tipped orange claws. Stone crabs are best known and most often associated with the 100 year old Miami Beach institution, “Joe’s Stone Crab” restaurant. People may know the succulent claws and their famous mustard sauce, but most don’t know the story behind how the crab claws made it to the plate for the first time.

In 1913 New Yorker Joe Weiss moved to Miami Beach Florida and opened a restaurant named Joe’s. In 1921 he met a marine biologist visiting from Harvard University, who was working on building a local aquarium. The biologist asked Joe if he ever cooked the indigenous stone crabs, which were plentiful, but had a peculiar taste. Joe started experimenting with the crabs and discovered that if they were eaten hot …

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Tips for Buying and Cooking Sustainable Fish and Seafood Plus Recipe for Grilled Mahi Mahi with Tropical Salsa

September 29, 2013
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In the last post, we discussed sustainable fish and seafood and how we can be responsible stewards of the world’s oceans in what we choose to order, buy and eat. But do you know what to look for when buying fresh fish and seafood in terms of freshness of the product? And once you get that fish home, do you know the best way to cook it. If you don’t know your poaching from your pan roasting, read on below for

Tips for buying fresh fish and seafood:

  • Trust your fishmonger. Have a conversation with the person behind the fish counter. Can they answer questions as to where the fish comes from, how it was raised or how it was caught? If not, reconsider where you buy.
  • Trust your nose. Fish should never smell “fishy”. If whole, the eyes should be bright and clear and the flesh should be firm
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An Introduction to Buying and Eating Sustainable Fish and Seafood

September 16, 2013
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Sustainable.

That word gets bandied about a lot nowadays in reference to everything from clothing to cars to construction. But nowhere is it more important than regarding our world’s oceans and the seafood life they support.

But what does it really mean?
How do we define sustainable seafood? Like anything else when talking about the environment, it’s complicated, but the most succinct definition is that sustainable seafood is either fished or farmed in ways which consider the long term viability of the affected ecosystem. Ideally the impact should be neutral to beneficial to the species and the environment.

There are plenty of fish in the sea is an expression best suited to finding another date for the prom rather than referring to an unlimited and inexhaustible supply of seafood for consumption. Just like certain species of land animals have been hunted to extinction, the same is happening in our …

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All about Eggs~Part Two; How To Cook Eggs For Best Results

August 26, 2013
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Click here to read All about Eggs~Part One; Practicalities which discusses how chickens are raised effects the quality of the egg, the benefits of pastured raised eggs, egg myths and facts, how to purchase and store eggs, and food safety. This post will cover the various methods for cooking eggs to get the best results.

Cooked in its whole form as the star of the plate, the options for eggs are virtually limitless. Some of the more popular presentations are listed below. For the best results, always start with the freshest eggs possible.

Fried- Sunny-side up, over easy, over hard, these are a few ways to fry an egg (see photo at top of post).
How to cook for best results: Heat a small sauté pan or cast iron pan. Add your choice of fat (butter, olive oil, even bacon fat) and get it sizzling. Crack the egg directly …

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All about Eggs~Part One; Practicalities

July 27, 2013
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“The Incredible, Edible Egg!”

Chances are, if you remember that commercial jingle then you might be of a certain age. Old enough to have seen the humble egg go from every day breakfast item, to founding member of the food “pyramid” seen in every 7th grader’s nutrition textbook, to being disparaged as unhealthy. The egg has come back around again to not only “healthy”, but revered as many restaurant menus now feature at least one dish with a poached egg on it as well as being the product of many a newly minted backyard suburban chicken coop. It’s been almost 40 years since that jingle entered our collective consciousness and of course, it’s now available as a 21st century ring tone, a perfect nostalgic reminder right on our smartphones. (http://www.incredibleegg.org/egg-facts/incredible-edible-egg-jingle)

It’s no surprise there has been a resurgence of interest in the egg. It is …

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Summer Beet Salad with Corn, Cucumber and Basil

July 8, 2013
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Beets seem to strike two types of reactions in people; they either love them, waxing poetic, or dislike them with a passion usually reserved for people who steal your parking space at the mall. I am firmly in the “love” camp, though I came late to the party in my affection for beets. People who say they don’t like beets, when pressed, usually admit to a long rooted childhood aversion to canned, over-cooked, or pickled beets and often haven’t tried them again as adults.

My theory is that like many other foods, beets, if properly prepared, are almost impossible to dislike. If your only experience with fish as a child was eating school cafeteria fish sticks, then I’m not surprised if you say you don’t like fish. But let me give you a spectacular piece of grilled wild salmon and I promise to convert you. The same holds true for …

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