Posts tagged seafood
Should You Be Vacuum Sealing Your Food?
Should You Be Vacuum Sealing Your Food?

As busy people we are always looking for new ways to make our lives (and meal prep) easier. There is the constant battle between a home cooked meal and convenience.

But I was intrigued by RealEats, a meal prep company that sends healthy prepared meals via vacuum sealed packaging that keeps their food fresh for 7 days. I wondered whether this methodology could also work for people at home who want to prep food ahead.

RealEats’ Head of Culinary, Chef Aliya LeeKong, very kindly let us into her kitchen to share some of her tactics as well as a recipe for a delicious and easy miso salmon. Aliya goes into the types of food that work best for vacuum sealing and she even showcases how to hack your regular ziploc bags with another method for storage.

Of course if all this makes you just want Aliya’s food for yourself you can always head over to RealEats. But watch the video below to get a look at how you could make your meal prep even easier at home.

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Blog, Food, Recipe, VideoAli Rosenfish, seafood, recipe, miso, salmon, make aheadComment
A New Way to Cook Mussels
A New Way to Cook Mussels

Some restaurants never fail you and that’s how I feel about Huertas. The Spanish spot has both classics and creative twists but they are always perfectly executed flavor bombs. So I could not have been more excited to learn that the duo behind the restaurant - Jonah Miller and Adler - were writing a book.

The New Spanish is as delightful and creative as Huertas. The book is illustrated with drawings on photos that give you enough whimsy to make you want to take a stab at Spanish cooking. And it has recipes that run the gamut from simple to complex.

Jonah came over to showcase one of the easiest classic recipes, a take on marinated mussels. At Huertas they celebrate conservas - or canned food. While we might balk at it in the US, in Spain this preservation method is beloved and we wanted Jonah to come make the case for it. His recipe for these mussels is the kind of thing you’ll make over and over again, perfect for parties or snacks or just topping a bit of bread.

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Ali RosenSpanish, cookbook, mussels, seafood, appetizerComment
The Spaghetti Dish You Can't Live Without
The Spaghetti Dish You Can't Live Without

When I first moved to New York, my mother-in-law made sure to pass along a lot of her local ingredient knowledge. With seafood there was one constant: Citarella. She would travel over 20 blocks to get her fish at Citarella because to her there was nothing better.

So when Joe Guerrera- Citarella’s founder and original fishmonger - came out with a book, I knew it was going to be great. The title is succinct perfection: Joe Knows Fish. I had to have Joe over and he decided to share one of his easiest recipes, Spaghetti Vongole. It starts with good pasta and very fresh cockles or littleneck clams. But it’s one of those recipes that takes only a few ingredients and makes something magical.

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Blog, Cookbook, Food, Interview, Recipe, VideoAli Rosenseafood, cookbook, pasta, Italian, recipe, cockles, clams, spaghetti, garlicComment
Shrimp Butter is Your New Best Friend
Shrimp Butter is Your New Best Friend

So few things in life can make almost anything better. But I think shrimp butter really can. It is basically a sauce that can be made easily but elevate any type of dish. Spread it on toast in the morning or make a fancy-seeming pasta at night for guests. Make a tomato sandwich spread with shrimp butter or put it in a bowl of rice and take it to the next level. There are very few things that shrimp butter can't do. And you know what makes it even better? It takes less than 10 minutes to make.

I grew up with variations on shrimp butter since in the Lowcountry of South Carolina there are few things more prevalent than shrimp. But I also saw a version in Normandy that knocked my socks off. So this aims to be the in-between - a Southern staple but that still tries to be as light and bright as possible.

This is also great in the freezer - keep it on hand and then whip it out when you have guests. Trust me, no one will think you didn't plan ahead.

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Ali's Recipes, Cooking, Food, Recipe, BlogAli Rosenshrimp, butter, appetizer, entertaining, 30 Minutes or Less, Served Cold, day ahead, freezer, seafood, Southern, French, arugula Comment
You're About to Be Obsessed with Leche De Tigre
You're About to Be Obsessed with Leche De Tigre

There are some dishes I just can't ever get enough of and in the summer I will have ceviche in any form. But some have sauces that make you want to lick the bowl at the end. 

I went to De Maria in Soho recently and every dish had that joyous pop of flavor that makes you want to just jump for joy. But the leche de tigre on the ceviche really took the cake.

If you're not familiar, leche de tigre is a sauce used in Peruvian cooking to add a bright citrus pop to their famous seafood. It is literally 'tiger's milk' and its a creamy take on a lot of flavor. But the one at De Maria was the perfect combination of texture and citrus so I knew I needed the recipe. Turns out it is as simple as can be.

Watch the video below or follow the recipe below for a sauce you'll want to put onto everything.

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Blog, Chefs, Cooking, Food, RecipeAli Rosensummer, ceviche, snapper, seafood, Peru, South America, lime, lemon, cashew, citrus Comments
You Really Can Make Ceviche at Home, I Promise
You Really Can Make Ceviche at Home, I Promise

There are some things that we seem to have a mental block for home cooking. And despite our constant ordering of sushi and the rise of poke bowls, we are all still so hesitant to make anything with raw fish at home.

But why? If you have a good grocery store in your area (or even a local fishmonger) there is no reason to not bring the popular concoctions home.

One of my favorites is ceviche. I'm a sucker for lime and I'm an especially huge fan of the Peruvian version which adds corn and sweet potatoes to the mix.

So I went over to Mission Ceviche to chat with Chef Jose Luis Chavez about his thoughts on choosing your seafood for ceviche. From raw fish to varieties that are cooked (hello shrimp and octopus) it is totally doable to have a bit of ceviche from your own fridge.

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VideoAli Rosenceviche, Peru, South America, lime, fish, seafood, lunch, sweet potato, cornComment