Scraping Bottom, Winning Notices, Great Wines

Dredging, Scraping, Splogging
In the ocean it's called dredging. In the blogosphere it's called "scraping" and "splogs" do it. Someone writes some code, they troll the Internet and find blogs or posts with good traffic, then they scrape your content and use it to collect ad revenue.

My blog has been scraped and the bottom-dwellers have set up a fake blog (doh!) with my copyrighted content in an attempt to collect ad revenue from people clicking on the ads there. People might do a Google search and find my content on the fake blog and click on ads there. Those of you who read me here need not worry.

You'll notice I have very little, unobtrusive ads here. I haven't seen any evidence that the pitiful revenue outweighs the objectionable clutter. But then, I'm not scraping content from all over. A couple of clicks here and there and for one piece of code, some a*hole is making money from my content.

Good News Still Coming on "Teach a Man to Fish"
I suppose the good news is that it means our sustainable seafood event was successful and caught attention from high and low. We covered the low, now let's look at some of the good news.

• The Monterey Bay Aquarium's new SeaNotes Blog mentions us as some good news amongst the bad news of the spill in San Francisco.

• The effort also got recognized by Internet Research and Strategy Gurus Sea Change Strategies in this interesting post, Be Remarkable and They Will Come. I am flattered to be so described by this group. I never thought "doing good" was an option, either Mark.
  

Wine Pairings
Last but not least, one of our favorite wine gurus, Andrew Barrow at Spittoon, offers this pairing advice for our Teach a Man to Fish entries:

For Calamari with Pine Nuts: Gavi, Pinot Bianco, Cava
For Ryan Newman's Catfish: Chardonnay
Catfish Bites: Alsace Pinot Gris
Clams: Chablis
Halibut: Viognier
Mussels: Chablis, Champagne
Salmon with creamy sauce: White Burgundy
Sardines: Muscadet, NZ Sauvignon Blanc
Scallops: Champagne, Chardonnay
Fish Soup: Dry Rose

Andrew has a terrific wine site, a fabu foodies blog and more. Really terrific design, top-notch content and he's a good guy to boot. Please check out Spittoon "We spit so you can swallow..." Oh, and Andrew's got beautiful photography throughout his sites, this photo above is his. Gorgeous.

Thanks again Andrew!

Beer Battered Fried Catfish

The Ryan Newman Foundation, which was awarded $10,000 from the Catfish Institute for winning the NASCAR Cook-off, does a lot of great work to help animals. Anyone interested in learning more about catfish can visit The Catfish Institute. To find a restaurant nearby serving catfish, click here.

Ryan Newman's Catfish recipe was one of the first entries in our "Teach a Man to Fish" Sustainble Seafood Event.

Beer Battered Fried Catfish

• 1/2 cup unsifted all-purpose flour
• 1/2 cup cornstarch
• 2 tablespoons Cajun seasoning
• 1 tablespoon garlic powder
• 1 teaspoon Everglade seasoning, optional
• 1 teaspoon baking powder
• 1 teaspoon paprika
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon dried oregano leaves, crushed
  
• 3/4 cup room-temperature beer
• 1 large egg, lightly beaten
• Vegetable oil
• 1 pound U.S. Farm-Raised Catfish fillets, cut into 3 to 4 inch strips

In a medium bowl, combine flour, cornstarch, Cajun seasoning, garlic powder, Everglades seasoning (if using), baking powder, paprika, white and red peppers and oregano. If not using Everglade seasoning, add 1/2 teaspoon salt. Whisk in beer and egg until smooth. Cover and refrigerate for 1 to 2 hours.

When ready to cook: In a deep skillet or large pan, pour vegetable oil to the depth of 3 inches; heat to 375°F. Stir batter and fold in catfish. When oil is hot, lift fish strips with tongs, draining excess batter; place catfish in oil several pieces at a time (do not over crowd). Fry until well browned on all sides, about 3 minutes. Remove to paper towels to drain. Keep warm, repeat with remaining catfish.

YIELD: About 24 pieces

It's a Wrap! Teach a Man to Fish - the Sustainable Seafood Event Concludes

The Sustainable Seafood Blog Event is done. As we end this adventure, the new one begins: making all these great dishes.

Huge Thanks to all who participated in this event. To call it a success would be an understatement.

1. In just two weeks, I received a boat-load of great recipes. From elaborate to quick; gourmet to home-style; from near and far. They all look terrific.
   
2. Our catch includes over two dozen recipes, including two videos.
3. Entries came from big fish to small fry - highly acclaimed chefs, an author, home cooks, and food bloggers, like me.
   
4. We're all learning. (Can I push it further and say we're in school?) As Chef Barton Seaver explains, it's a dynamic area. Some fish stocks have come back from being nearly depleted, like abalone. Others are still in danger, such as Chilean Seabass. I particularly appreciated the readers who shared their own “sustainable seafood 101” stories with us on their blogs. I know you will enjoy them, too.
   
5. And speaking of 101, two fellow writers on Suite101 shared their recipes and knowledge, too. Links are included to other resources, and recipes down below.
   

How to get the most out of this round up:

• I've organized this alphabetically, by main ingredient, beginning with Abalone from Chef Pahk of the Silverado Resort in Napa Valley.
  
• For each recipe submitted, I have included a brief intro to the main ingredient from the Monterey Bay Aquarium Seafood Watch pages. I have included a live link to the item's profile there. Scroll over, click - there you are.
  
• I have also included live links to each participant's blog or website. In a couple of cases where the recipe was not hosted elsewhere, I have posted it on my blog here and included a live link to that post.
• Most of all: share these recipes and what you've learned with your fishmonger, your family, your friends.

Coming soon:
Pairings from our beverage board. (What, you thought I'd let you go thirsty?) Subscribe to a feed or sign up for my newsletter (see sidebar) for updates. Beer, wine, sake, tequila...what will they recommend?

And now, for our beautiful recipes, cheers to sustainable seafood and to all our participants...

Abalone
Abalone farming has helped to reduce damage to the wild population off the West coast of the US.

Executive Chef of the Silverado Resort sent us this beautiful recipe made with Cayuga Farms' Abalone.

Chef Pahk and the resort share a commitment to sustainability and it shows. Chef Pahk is CIA trained and a Hawaii native, was named one of "America's 2000" and was invited to cook the New Year's Eve dinner at the James Beard house...

This recipe is an elegant example of his skill and it's also a success story, of sorts. Abalone was nearly fished to extinction. We may have learned, just in time, how to responsibly manage the abalone populations. Mahalo, Chef!

Calamari
Calamari or Squid is a good choice and jumbo squid may be the best choice. Jumbo squid are line-caught so little damage occurs through by-catch. Little is known about their overall populations so the more common squid may be the better choice.

Chef Silvia Bianco of Food411 shares her recipe for this calamari with pine nuts and tomatoes. She also offers three other recipes from her book Simply Sauté. (Seafood Risotto, Salmon with Wild Mushrooms, and Tilapia Pomodoro) Please find the recipes here.

Catfish
U.S.-farmed catfish is a best choice because it’s farmed in an ecologically responsible manner. We have two catfish recipes for you, one by a guy who literally teaches men to fish, among other things. Ryan Newman is a NASCAR driver and seemingly all around good guy. Take a look at his foundation and charitable projects.

Normally, I tell overachievers to slow down, because they're making me look bad. But, Ryan's a NASCAR driver, so I guess I'll just have to say "thank you!"

Here's Ryan's award-winning catfish recipe (he donated the $10,000 award to one of his charities of choice, his spay/neuter pet shelter project.) I give this one, and Ryan the checkered flag. (Have to ask my sister-in-law Chrissy if I got that right...)

Janet Gresham of the blog Catfish Bytes sends us this sweet and spicy glazed catfish recipe. This has an appealing Asian-style glaze, citrus and red pepper combine in this recipe that will get a green light from your doctor. It looks quick to prepare, too. Might be the answer to "what's for dinner, tonight?"


Clams
Since Tigerfish is in California, they used the West Coast Seafood Guide. "The manila clams used in this recipe are almost from an entirely farmed-source, categorized under "Best Choices" in the West Coast Guide and the prawns I have bought are USA farmed-prawns also classified as "Good Alternatives" in the guide." This recipe of Clams and Prawns steamed with egg whites looks gorgeous.

Halibut
Pacific Halibut is the best choice where long-lining is the method of harvest. As Halibut are bottom-dwelling fish, other methods result in wasteful by-catch and environmental damage. Wild-caught California or Greenland are also acceptable.

Sesame-Crusted Halibut - Dolores sends her post from California, where she writes Chronicles of Culinary Curiosity. I love Dolores' post because she shows how easy it was to make a dish using a smart seafood choice. She reviewed her Seafood Watch Guide, had a brief conversation with her fishmonger, then sat down to a beautiful line-caught Sesame-Crusted Halibut dinner. I'll bet her fishmonger was happy to have an enthusiastic and informed customer, too.

Hake
Hake, also known as whitefish, is listed as a “good alternative” in our guide. Be sure to purchase Silver, Red and Offshore hake that is wild-caught.

This Dalmatian Fish Soup recipe comes to us from Croatia where it's called “mol.” Maninas shares a family soup using “mol.” Looks like a comforting broth and a second course of poached fish. Just grab some good bread.

Mussels
Mussels are cultured throughout most of the world. Cultured mussles account for approximately 90 percent of the world mussel consumption. Major producers: China, Spain, Italy, Thailand, France and New Zealand. The U.S. imports most of its mussels from developed nations with stringent environmental regulations.

Mussel-farming methods, similar to oysters', are environmentally sound, do not rely on fishmeal or fish oil. Diseases are rare so antibiotics and chemicals are not necessary. Well-run bivalve aquaculture operations actually benefit the surrounding marine environment. My favorite mussel trick? Use the first empty shells as tweezers to snag the rest of your mussels from their shells...nature's tools.

Pepy a.k.a Andaliman, who writes The Art and Science of Food gives us Indonesian Mussels, an exotic Indonesian recipe by way of Canada. This entry includes information about Vancouver's sustainable seafood program and restaurants that participate.

Rockfish
Rockfish, Striped Bass or Greenheads as they are variously known are a "best bet" when US, wild-caught. (also see Sea Bream, below)

We're delighted to have a true leader in the area of sustainable seafood participate. Chef Seaver has won numerous awards and accolades, he offers his recipe for Rockfish and also tips about how we can each make responsible and delicious choices.

Here's Chef Barton Seaver's recipe for Seared Chesapeake Rockfish over minted pumpkin and crispy kale.
I asked him to share his thoughts. First, he reminds us that sustainability is about flexibility.

"We have to be willing to admit that what we know today may be wrong tomorrow as there is more research, various developments in techniques and myriad possibilities of changes that cause us to continually
reevaluate our choices. Sometimes it is necessary to try unfamiliar things, but I have found that this is part of the fun of the dining experience. I choose to source all my produce and fish from small farmers and fishermen because I know how they operate. It takes more work at the beginning, but knowing that I'm serving the best food possible in my restaurant is worth the small investment of time."

In addition to the Monterey Bay Aquarium guides, he says, "Anyone can easily choose more sustainable products.... there are a number of consumer guides to help choose the best fish, including Blue Ocean Institute's Guide to Ocean Friendly Seafood."

For his restaurant, HookDC, he also tries to source fish that have been Marine Stewardship Council certified.

Salmon
Wild caught Alaska Salmon is the best bet. Look for Coho, Sockeye, King, Pink and Red salmon. Avoid farmed salmon. Did you know Alaska is the first state to have legislated safe and sustainable fishing policy? It can be a challenge to ensure that your salmon is actually wild and not farmed. Be sure you trust your fishmonger.

Wild smoked salmon strata comes to us from afar. It looks divine and this blogger probably hides her identity to prevent us all from dropping in for brunch!

Check out the Isolated Foodie whose "cooking trials at the far edge of nowhere" are worth a visit, even if only a virtual one.

Kathy Maister of StartCooking was first out of the gate with her Cold Salmon with Creamy Mustard Sauce.

She's also got two video demos of simple seafood recipes, which, if sourced properly, would make fine sustainable seafood choices. Take a look at Kathy in action making Shrimp Scampi and Scallops.

Sardines
Sardines are a "best choice" as populations are healthy.

Sanja from Croatia offers us a recipe for Fishermen's Lunch. This is something that would certainly keep a fisherman happy. Crushed, pan-fried potatoes, golden onions and fried sardines. (Nothing like those silly little canned things Americans grew up with.)

Sanja claims not to be a cook. Check out her Fresh Adriatic Fish blog. Don't you think the steps, the how-to advice (like how to recognize good, fresh fish) and other little tips on prep reveal a natural at work?

Scallops
Bay scallops are preferable to Sea scallops. Farmed scallops are a good choice as the practice is generally safe for the environment. Scallops have low impact on the environment as they are filter feeders and no fishmeal is used in the farming. (photo is Kathy Maister's recipe, see above.)

Sea Bream
Black Rockfish is the best choice. Several fish sold by this name are caught by unsound methods. Look for wild-caught or hook-and-line caught fish by the name of: Black bass, Black rock cod, Sea bass, Black snapper from CA, OR, WA or Wreckfish or black sea bass Atlantic wild-caught.

Sabra writes Cookbook Catchall from NY and shares this recipe culled from a book called Culinaria Eurpoean Specialties. There's also a recipe for Romesco sauce to go with the elegant Salt-baked Sea Bream.

I saw Chef Seaver prepare a salt-baked fish at the Southern Exposure event in Greenville. It looked easier than I thought...give it a whirl!

Shellfish Soup
Shellfish are usually good choices, be sure to consult your favorite guide for advice on shrimp, langoustines or crab.

This Brodetto recipe was submitted by Delicious Italy. This is a terrific site I discovered when writing about culinary travel and the home cook or "Cesarini" travel trend.

There are four types of brodetto corresponding to the different fishing localities in the region - 'Ancona', 'Porto Recanati', 'Fano' and 'San Benedetto del Tronto'. Like our U.S. fisherman's stew "Cioppino," Brodetto is made with local fish, caught that day but unsold. The fishermen of Le Marche might use squid, crustaceans, langoustines and over 550 species of fish from the Adriatic coast. Even if you can't get to Italy right now, visit the site and you'll fall in amoré.

Shrimp or Prawns
Pink Shrimp from Oregon or Spot Prawns from British Columbia are the best bets when buying shrimp.

Trawling is a method used to harvest shrimp from other regions (including Black Tiger Shrimp, Tiger Prawns and White Shrimp) and can cause damage through by-catch or other fish caught in the trawling nets dragged through the water or along the sea floor.

Michelle A.K.A. The Greedy Gourmet asks..."Have you ever reached satiety but carried on eating anyway because the food tasted so good? What about hiding dinner leftovers in a “secret corner” in the fridge, hoping no one else in the house will notice, and having a little midnight feast before anyone discovers your booty?"

Yes, Michelle. Yes, I have....If I make these Pan-fried Butter & Garlic Prawns, however, I'm sure there will be no leftovers at all. Michelle's a South African in the U.K.

Tilapia
U.S. farmed Tilapia is a best choice. Farming methods in other countries have caused environmental problems both through escapes and pollution, both of which threaten local environments.

A Kerala Fish Bake comes to us via Florida. Coconut milk, chili, turmeric, it sounds complex but is promised to be easy. The story that begins with the long journey from India to Florida and from novice to skilled cook is one that many of us can, no doubt, relate to.

Links to other resources:

• The Monterey Bay Aquarium Seafood Watch Program
• The Blue Ocean Institute
• The Marine Stewardship Council
  
• Marine Conservation Biology Institute
• The Ocean Wise Canada Program
• The Oceana Network
  

• Olivia Wu of SFGate.com gives straightforward advice about what to ask your fishmonger in this article.

Suite101 writers share recipes, more info on sustainable seafood choices and cooking techniques here:

• Know your source and your fish. Read about diners in Florida who were duped.
  
• Timothy Dzurilla shares his paella recipe here.
• Mary Luz Mejia shares recipes from the Endangered Fish Alliance in her Sustainable Fare.
• My own collection of S/O/L/E (Sustainable/Organic/Local/Ethical) recipes, articles, news on these topics. Includes: Cockles & Langoustines, Swordfish Provençal, Razor Clams, Ginger-scented Tilapia, and more.

[ed. note: unscrupulous types have "scraped" my content, using this post without attribution and in direct violation of my copyright. These bottom-dwellers (no offense intended to our fishy friends) use others' work to attract readers to their blog for ad revenue. Please do not click on ads that use this content unless they appear on this blog - The Leather District Gourmet. Thank you!]

Two-Minute Calamari , Plus Three More Recipes from Chef Silvia Bianco

Food411's Chef Silvia Bianco sent us four recipes for the "Teach a Man to Fish" sustainable seafood event.

Scroll down for other recipes including:

• Two-Minute Calamari with Pine Nuts, Tomatoes, and Scallions
  
• Salmon and Wild Mushrooms in a Roasted Red Pepper Sauce over Fettuccine
• Seafood Risotto
• Tilapia Pomodoro (This is a low-fat recipe)

Two-Minute Calamari with Pine Nuts, Tomatoes, and Scallions

I love fried calamari, so I usually order it in restaurants, even though I’m often disappointed with what I get. Calamari must be cooked at a high temperature for a short time or at medium temperature for a longer time. Unfortunately, local fire codes won’t allow my restaurant (a wooden building of 1830s vintage) to have a deep fryer. So what’s a chef to do when she can’t put her own favorite on her restaurant menu? That’s right: I sauté it. Sauté is fast and can be done over high heat, so it’s a perfect way to cook calamari. Frankly, this combination of calamari, sweet scallions, crunchy pine nuts, and fresh tomatoes makes fried calamari look, well, boring. Here’s calamari like you’ve never had it before.

• 1/4 cup extra-virgin olive oil
• Pinch of red pepper flakes1
• 1 small clove garlic, minced
• 1 pound calamari tubes, cut in 1/2-inch rings
• 2 plum tomatoes, coarsely diced
• 1/4 cup dry white wine
• 1/4 cup fish broth
• 1/4 cup White Wine Sauce (see below)
• 2 fresh scallions, halved lengthwise and coarsely diced
• Salt and freshly ground black pepper to taste
• 1/4 cup pine nuts
• 1 tablespoon Italian (flat-leaf) parsley, stems removed and chopped

Put the olive oil, red pepper flakes, and garlic in a medium sauté pan over high heat for about 30 seconds, or just until the garlic begins to brown. Sauté the calamari for 1 minute. Add the tomatoes, wine, fish broth, White Wine Sauce, and scallions, and cook for 1 minute more, or until the sauce begins to boil. Remove from the heat, and test a piece of calamari for doneness. It should be opaque and tender. If not, cook it a little longer. Season with salt and pepper, transfer to a large bowl, add the pine nuts, sprinkle with the parsley, and adjust the seasonings if desired.

White Wine Sauce
Makes 5 to 6 cups

• 1/2 cup extra virgin olive oil
• 1/2 cup unbleached white flour
• 1 cup dry white wine
• 4 cups lightly flavored fish broth
• Salt and freshly ground black pepper to taste (see note)

Pour the olive oil into a 4- to 5-quart saucepan over medium heat, then add the flour and stir with a wire whisk until all the flour is dissolved and the mixture looks like a paste. Reduce the heat and slowly add the wine; the mixture will start to thicken quickly. Continue to stir and remove from the heat, if necessary, until all the wine has been mixed in. Slowly pour in the broth while you continue to stir. Simmer, uncovered, for approximately 1 hour, or until the taste of alcohol is no longer present in the sauce. Freeze in containers of various sizes, including some in an ice-cube tray to allow easy small additions to sauces. It can stay in the freezer for 6 months or more.

NOTE: Be sparing with the salt and pepper. It’s better to under-season this sauce, because you will season it again in the sauté pan.

NOTE: If this (or any) sauce ever has lumps caused by undissolved flour, just pass the sauce through a sieve or a mesh strainer. It will come out lump-free.

Salmon and Wild Mushrooms in a Roasted Red Pepper Sauce over Fettuccine

If you like mushrooms and salmon, this dish will astound you. The roasted red pepper sauce is easy to prepare, even though it is somewhat time-consuming to roast and peel the red bell peppers. You can buy roasted peppers in the supermarket, but I assure you that once you learn how to roast your own, you’ll never go back to store-bought ones. You’ll love serving roasted peppers tossed with a bit of oil, garlic, salt, pepper, and parsley or basil as an accompaniment to many meals.
Makes 4 servings

• 1/2 cup extra-virgin olive oil, approximately
• 1/2 pound wild mushrooms (shiitake, crimini, portobello, or other favorite), stems removed, cleaned, and sliced
• 2 medium cloves garlic, minced
• 1 pound fettuccine (or other favorite pasta, except small, shaped pasta)
• Red pepper flakes to taste
• 1 pound salmon fillet (wild Alaskan) skinned and cut into 1-inch pieces
• 2 tablespoons sherry
• 1 cup Marinara Sauce (see below)
• 3 large red bell peppers, roasted and puréed
• 1/4 cup dry-packed sun-dried tomatoes, sliced
• 1/2 cup fish broth
• 2 tablespoons heavy cream (optional)
• Salt and freshly ground black pepper to taste
• 1 tablespoon Italian (flat-leaf) parsley, stems removed and chopped

Heat about half the olive oil, enough to cover the pan, in a large skillet over high heat for about 30 seconds, until the oil is hot but not smoking. Add the mushroom slices and half the garlic and cook until the mushrooms are soft but still firm, about 3 to 4 minutes. Set aside.

Cook the pasta according to package directions in a large pot of boiling, salted water.

While the pasta cooks, put the remaining olive oil and the red pepper flakes in the same skillet over high heat for about 30 seconds, or until the oil is hot but not smoking. Brown the salmon in the hot oil for about 1 minute on all sides, add the remaining garlic, and cook briefly, until the garlic begins to turn golden brown. Add the sherry, return the mushrooms to the pan, cook for 1 minute, and add the Marinara Sauce, puréed peppers, sun-dried tomato slices, and fish broth. Cook for 1 to 2 minutes, or until the sauce starts to boil. Reduce the heat to low, stir in the cream, and simmer for 1 minute more, until the sauce thickens. Add a bit more broth if the sauce is too thick, and season with salt and pepper.

To serve, drain the pasta and toss it in a large serving bowl with the liquid portion of the sauce. Transfer the pasta to individual serving plates and top each serving with the sautéed ingredients. Adjust seasoning, and sprinkle with parsley.

Seafood Risotto

Seafood risotto is usually made with the seafood cooked right into the risotto, as you stir. Although it makes a wonderful dish, I find that the seafood can easily become overcooked and get lost in the risotto, or that some diners can get lots while others get cheated. I find that flavoring the risotto with a seafood broth and then topping it with sautéed seafood is an unbeatable combination.
Makes 4 to 6 servings

• 1 pound risotto, made from Arborio rice prepared according to package directions and kept warm (see note)
• 1/4 cup extra-virgin olive oil
• Red pepper flakes to taste
• 2 dozen small clams, rinsed
• 2 dozen small mussels, cleaned and debearded
• 12 large sea scallops (wild or bay farmed)
• 12 medium to large shrimp, shelled, cleaned, and deveined
• 1/2 medium clove garlic, minced
• 3 plum tomatoes, diced
• 2 to 3 tablespoons dry white wine
• 1/4 cup White Wine Sauce (see below)
• 1/4 cup clam juice or fish broth
• 2 tablespoons heavy cream (optional)
• 1 tablespoon butter (optional)
• 1 tablespoon Italian (flat-leaf) parsley, stems removed and chopped
• Salt and freshly ground black pepper to taste
• 4 to 6 lemon wedges, for garnish

Prepare the risotto. Either keep the finished risotto warm in a 200ºF. oven or cook it while you prepare the rest of this recipe.

Put the olive oil and red pepper flakes in a large sauté pan over high heat for about 30 seconds, or until the oil is hot but not smoking. Cook the clams, mussels, and scallops (on both sides) for 3 to 5 minutes, or until the clams begin to open and the scallops begin to turn opaque. Add the shrimp and cook everything for 1 minute more, until the shrimp turn pink on one side. Turn the shrimp, add the garlic, and cook for a few seconds, until the garlic begins to turn golden.

Cook the tomatoes for another 30 seconds. Add the wine, White Wine Sauce, and clam juice or fish broth, and cook for about 1 minute more, just until the sauce begins to boil. Reduce the heat to low, add the butter and cream if desired, simmer for about a minute until the sauce thickens, remove from the heat, and season with salt and pepper.

To serve, stir some of the liquid part of the sauce into the risotto, then spoon the risotto onto individual serving plates. Top each serving with the remainder of the sauce and the seafood. If desired, arrange the mussels all along the rim of the platter or plate, then add the seafood in the center. Sprinkle with the parsley, salt and pepper, and garnish each serving plate with a lemon wedge.

Note: Arborio rice, for making risotto, is sold in 1-kilogram boxes (2.2 pounds) and comes in two packages. The cooking time is about 15 minutes, but it’s best prepared slightly underdone because it will continue cooking after it’s removed from the heat.

Quick Marinara Sauce

• 2 to 3 tablespoons extra virgin olive oil
• 1 small yellow onion, diced
• 1 anchovy fillet, chopped (optional)
• 1 medium clove garlic, minced
• 1 can (28 ounce) crushed tomatoes
  
• 2 or 3 whole basil leaves (on stalk)
• Salt and freshly ground black pepper to taste

Heat the olive oil in a 4- to S-quart saucepan over medium heat for about 30 seconds. Cook the onion and anchovy in the hot oil for about 2 minutes, until they are soft. Sauté the garlic for about 30 seconds, or until it begins to brown. Remove the pan from the heat and add the tomatoes and basil leaves. Bring to a boil then reduce the heat to low. Cook for about 45 minutes until you have a thick, rich sauce (Add a bit of water if too thick). Stir occasionally to prevent bits of the tomatoes from sinking to the bottom of the pan and burning. Season with salt and pepper.

Tilapia Pomodoro (This is a low-fat recipe)

Tilapia, a Central American white fish, comes from Costa Rica but most today, is farmed. Its taste is mild, but its most important attribute is its firmness, which helps it maintain its shape regardless of cooking method. Delicate fillets, such as flounder or sole, will fall apart in the cooking process. If you don’t want to use tilapia, choose among the many other varieties of firm, meaty fillets, such as catfish (farmed), halibut (pacific) salmon (wild Alaskan), etc. As long as the fish is not overly delicate, it will work fine in this recipe.
Makes 2 servings

• 3/4 cup fish broth
• 1/2 medium clove garlic, minced
• Red pepper flakes to taste
• 2 tilapia fillets, (farmed) about 8 ounces each
• 1/4 cup medium-bodied red wine
• 2 cups plum tomatoes, cut in medium dice
• Salt and freshly ground black pepper to taste
• 2 tablespoons basil leaves, sliced, plus 2 whole leaves, for garnish
• 2 cups rice or risotto, cooked according to package directions (see note)

Put 1/4 cup of the fish broth in a large nonstick skillet over medium-high heat for 30 seconds. Sauté the garlic and pepper flakes in the hot broth for 30 seconds. Put the fish fillets and another 1/4 cup of the fish broth in the skillet and cook for about 2 minutes, or until the liquid has almost evaporated and the bottom of the fish begins to brown slightly. Brown the second side of the fish for about 30 seconds more.

Add the wine and cook for another 30 seconds, until the wine begins to evaporate. Cook the tomatoes, salt, and pepper for about 30 seconds until the tomatoes begin to soften. Add the remaining 1/4 cup of broth and cook for about 2 minutes more, until the fish turns opaque. Add a bit more broth, if needed, then the sliced basil. Remove from the heat.

To serve, spoon 1 cup of rice or risotto on each serving plate. Using a large spatula, place a fish fillet over each mound of rice or risotto, top with the tomato sauce, and garnish each plate with a basil leaf. Serve immediately.

Note: Risotto is made from a package of Arborio rice.

Siverado Resort Chef Peter Pahk's Tempura-Fried Cayucos Abalone

TEMPURA FRIED CAYUCOS ABALONE
With a Dashi-Mirin & Sake Dipping Sauce
Serves 6

This recipe comes to us from Chef Peter Pahk from the Silverado Resort in Napa Valley. Silverado Resort has a strong commitment to sustainability. Chef Pahk offered for our "Teach a Man to Fish" Sustainable Seafood event.

Abalone is a sustainability success story, and a warning. At one point in time, abalone stocks were so depleted, all harvesting was stopped. Now responsible farming in the US has enabled the stocks to rebound. Buy only Red, Pink or Green abalone responsibly farmed in the US. Chef Pahk uses Cayucos Abalone.

To see the round up of the other recipe submissions, click here.

Ingredients:

• 12 – 1 oz. piece Abalone steaks
• 1-cup Tempura batter
• 2 cups Panko (Japanese bread crumbs)
• ¼ cup Sesame seeds
• ¼ cup Chopped parsley, washed & squeezed dry
• ½ gallon Peanut oil for frying
• Assorted Micro greens for garnish
• 2 cups Dipping sauce

For the Batter:

• 2 egg Yolks
• 2 cups Ice cold soda water
• 2 cups Sifted cake flour
• Pinch Baking soda
• Pinch Salt & Pepper

Preparation:

Combine egg yolks and soda water until just combined. Add flour, soda, salt and pepper all at once. Stir until just combined – should be very lumpy. Keep chilled until ready to use (make right before service and keep on ice).

For the Dipping Sauce:

• 1 cup Dashi stock
• 1/3 cup Mirin
• 1/3-cup Soy sauce
• ¼ cup Saké
• ½ cup Grated Daikon radish
• 3 tsp. Grated ginger

Combine & serve in 2 – 3 oz. portions.

For the Dashi Stock:

• 1 qt. Cold water
• 1 oz. Konbu (dried kelp)
• 1 oz. Dried Bonito flakes

Bring Konbu and water to a quick boil. Remove Konbu and shock with ¼ cup ice. Add Bonito flakes and bring to boil. Remove from heat immediately, let flakes settle (about 1 minute) and strain through cheesecloth. Chill.

For the Abalone:

Heat oil to 375º. Combine Panko, sesame seeds and parsley in a bowl wide enough to accommodate the abalone steaks.

Set up batter and breadcrumbs next to each other. Dip abalone into batter, drain and pass through breadcrumbs (do not pound or press – a light pass is all you need). Place on sheet paper on top of a sheet pan.

Deep fry for 30 – 40 seconds, turning very gently until golden brown. Drain on elevated meat rack on sheet pan. Assemble two to a plate with a bit of micro greens and dipping sauce.