Thursday, June 17th, 2010
By Chef Kelly
For the month of July, one of the dishes I created for Anderson Seafood was a colorful plate of Caviar with Lemon Blinis and Creme Fraiche.
Blinis, which are little pancakes originally used for the Czars of Russia to consume with their phenomenal Sturgeon Caviar, are leavened with yeast and classically served with sour cream and caviar or smoked salmon. It’s a simple but elegant dish that is beautiful to look at as well as delicious to eat!
The blini batter I make uses dry yeast, eggs, milk, flour, chives, salt, black pepper and lemon.
The gorgeous array of Tobiko Caviar provided by Anderson Seafoods.
(more…)
Tags: Anderson Seafoods, Blini, Caviar
Posted in Recipes | No Comments »
Monday, May 24th, 2010
By Chef Kelly
For this month’s batch of seafood dishes at Anderson Seafoods, one of the featured fish is Corvina.
Corvina is a firm fleshed mild fish from Central and South America. Though very popular for ceviche, it is a wonderful fish for almost any other cooking method.
Here’s a step by step breakdown of the Coriander Seed Crusted Corvina with Sauteed Zucchini and Red Chile Mole.
Take the dried chiles, remove the stem, tear open and scrape the seeds out. Put the seeded chiles into a pot with enough water so that they are just barely submerged.
Take some dried Mexican oregano (more…)
Tags: Anderson, Corvina, Recipe, Seafood
Posted in Recipes | No Comments »
