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Sourse :Seafood Salad Recipes

There are some great lunches to be had in this town, and we want to celebrate the midday meal. So, let's do lunch, shall we?

It is a common misconception that authentic ethnic food has to be hidden away in some hole-in-the-wall with a “C” rating on the door. Some fantastic eats are hiding in plain sight. In the case of Massis International Grill, it is hiding somewhere between McDonalds and Hot Dog on a Stick.

This Persian-Armenian kabob shop (kabobbery?) has occupied the same location in the Glendale Galleria since 1976. It was one of two original restaurants in the food court, and there is a good reason why it still stands. The addition of giant decorative 3-foot rotating kabobs to celebrate their 30th anniversary only adds to their coolness factor. The family-run business has three other locations in the Westfield Fashion Square Mall, West Covina Plaza and Montebello Town Center.

Taste Washington 2010: An Epic Eating and Drinking Marathon in Seattle

Posted by Leslie Kelly, March 29, 2010 at 4:45 PM

Cured's charcuterie plate at Taste Washington. [Photographs: Leslie Kelly]

It was flat-out impossible to taste everything at Sunday's Taste Washington, the massive annual wine event in Seattle showcasing 225 producers pouring more than 800 different wines. Sixty restaurants provide tasty fuel for the record-busting 3,500 people who attended Taste.

In a space that's as big as a couple of football fields, chefs sizzled in two Viking demo kitchens. Sippers played a grown-up version of ring toss (the winners scored a bottle of wine). There were a dozen “cheese stations” and a spectacular raw bar starring pristine Northwest oysters, mussels and clams. Many tasters juggled wine glasses, full plates and cell phones as they Tweeted impressions from the event. (Check #TasteWA on Twitter for 140-character reports.)

Sensory overload was definitely a clear and present danger. But over the years, I've developed a sure-fire strategy to taste as much as possible without collapsing into a food coma. I think of Taste as a marathon and pace myself. I go slow and steady, never sprinting.

After spending five hours—yes, five hours—chewing and sipping (and spitting) through various Tastes, I finished right where I started: at Elliott's Oyster Bar. I love those briny, bracing bites from the sea, especially the beautiful Virginicas, originally from the waters off the East Coast, now thriving in Totten Inlet. The Virginicas' texture is so rich and buttery. After eating about a dozen, I closed my eyes and felt like Hemingway at a Parisian café.

Continuing on my search for seafood to pair alongside the lovely whites I was trying, I hit the jackpot with the Dungeness Crab Louie Roll from Etta's and then wrapped my tentacles around the grilled octopus and Olsen Farms potato skewers with chimichurri aioli from Matt's in the Market. Oh boy.

Even though I'm kinda over the whole gourmet mac-and-cheese thing, I had to admit I really liked the deep-fried Dungeness cheesy pasta poppers from The Georgian, really fun bar food from one of the most formal dining rooms in Seattle.

Lamb from Picazo 7Seventeen.

As I shifted to reds, I went in search of meat like marathoners zoom into hydration stations. Absolutely loved the lamb chops in a dried Chukar Cherry barbecue sauce from Picazo 7Seventeen in Prosser, the heart of grape-growing country in Eastern Washington, and the steak from fantastic Snake River Farms was so incredibly tender, I barely needed to chew.

The generous charcuterie plate from Cured in Leavenworth was a little bit spicy, which was just the thing to pair with the finest wine I tried all day: the 2007 Cabernet Sauvignon from Betz Family Winery. A gorgeously balanced wine, the intense fruit went on and on.

My favorite bite at Taste, though, was neither surf, nor turf, but the greenest of seasonal greens. SkyCity, the restaurant at The Space Needle, served a creamy, complex soup made with wild stinging nettles and peppercress. A sprinkling of chopped Holmquist Farms hazelnuts provided the crunchy crescendo to this symphony of flavors.

After five hours, I had done such a good job pacing myself, I still had room for something sweet. But, darn it, I waited too long to make my dessert dash. The line was hundreds deep.

Next year, I'll eat dessert first.

About the author: Former Seattle Post-Intelligencer restaurant critic Leslie Kelly has been apprenticing in professional kitchens since the newspaper folded in March 2009 and chronicling her culinary journey from pen to pan for Serious Eats. She recently started a new project on her personal blog, inspired by Michael Ruhlman, she's exploring “An Egg A Day”.

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Sourse:Seafood Salad Recipe

Herrighty said the new policy will also include non-lethal methods of controlling the state's bear populations. The proposed policy mentions creating unpleasant environments for bears for bears who enter residential areas by making noise. Herrighty dismissed the assertion by wildlife advocacy groups that those methods alone could do the trick.

The council's policy will continue to allow farmers who hold special permits to kill black bears that destroy crops and threaten livestock.

Department of Fish and Wildlife accounts show complaints of attacks on livestock increased from 13 in 2006 to 57 in 2009. Complaints from crop farmers have also seen a sharp increase, from nine in 2006 to 29 in 2009.

Bear numbers saw a 62 percent rise in Sussex and Passaic counties between 2002 and 2007. Researchers at East Stroudsburg University estimated the New Jersey black bear population was 3,438 in 2009.

In 2007, the state Department of Environmental Protection implemented sweeps of counties with the most black bear complaints, issuing warnings or fines to people suspected of feeding bears, which officials believe explained the rise in complaints.

The state Supreme Court, just a year earlier, ruled against three hunting groups that wanted to overturn a decision by former DEP commissioner Lisa Jackson to cancel a scheduled hunt. The decision came shortly after Gov. Corzine cast doubts on the efficacy of bear hunts in controlling population.

Calls to Gov. Chris Christie's office for comment were not immediately returned Tuesday.

Nearly one year ago, I wrote about how McDonald’s Big Mouth Billy Bass-inspired Filet-O-Fish commercial had the ability to crawl inside my brain, refuse to exit, and — through the power of hypnosis — force me to do anything that singing fish required of me. (Basically, he was my version of this.)

But just as I was beginning to regain control of my mind 11 months later — and formed the ability to resist the urge to swallow one of those terrifyingly square fried fish patties — the fish is back! For pure nostalgia’s sake, McDonald’s Filet-O-Fish 2.0 makes me happy, but now I resist picking up my phone whenever it vibrates, in fear that Billy will brainwash me into investing all my cash in McDonald’s or outdated products from the 1990s. I am getting sleepy…so sleepy…Help! Get him out of my head — again!

Sourse:Seafood Salad Recipe

The inspiration for this dish came from a very unusual place: the menu on the wall in Meryl Streep's café in It's Complicated. I always find myself salivating and longing for long picnics on the Pont des Arts whenever I see a Nancy Meyers movie, and this one full of cloudy chocolate croissant reveries was no exception. So when I saw “lentil and shrimp salad” scrawled out across the screen, I thought, “That would make a good column!”

I don't know how Meryl Streep makes her lentil and shrimp salad, but I make mine with Puy lentils, Dijon vinaigrette, and jumbo shrimp roasted with lemon zest and olive oil in a Riviera-hot oven, ticker-taped with bits of sweet grape tomato peeking. I love the French use of lentils—filling as mashed potatoes but far more virtuous, and while I did recently hear my favorite celebrity chef insist that you could substitute any lentil for the dainty, green du Puy, I will have to ask you not to. Brown lentils that turn to mush were created for soup, and green lentils that stay pert after a hard boil were made for salads. Puy lentils are more and more readily available, but truly any gourmet or health food store should carry them, and like the road less traveled, they make all the difference.

I love this salad for being simultaneously extravagant and rustic, dietetic and hearty, earthy and light. The age-old pairing of lentils with seafood gets a happy update, and the perk is the salad can be served hot, warm, cold, or indifferent. A salad for all seasons!

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. She also writes the The Secret Ingredient series for Serious Eats.

Dijon Lentil Salad with Lemon Roasted Shrimp

- serves 4 -

Ingredients for the Lentils

1 tablespoon light olive oil
2 shallots, finely diced
2 cloves garlic, finely diced
1/2 small carrot, finely diced
1 small celery stalk, finely diced
1 1/2 cups French lentils du Puy
1 bay leaf
A handful of parsley stems (optional)
3 cups water

Ingredients for the Shrimp

12 jumbo shrimp
1 tablespoon olive oil
zest of 1/2 lemon

Ingredients for the Salad

2 tablespoon walnut oil
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard

1 cup grape tomatoes, quartered

Procedure

1. Sauté the shallots, garlic, carrot, and celery in the olive oil in a sauce pot over medium heat until just fragrant and translucent—3 to 4 minutes, because they are chopped so finely.

2. Add the lentils, bay leaf, parsley stems, and water. Raise the heat to high and bring to a boil, then cover, and simmer on low heat for 25 minutes. Then remove the lid, and boil for 5 minutes. Drain the lentils.

3. Meanwhile preheat the oven to 400°F.

4. Toss the shrimp with salt, pepper, 1 tablespoon olive oil, and the lemon zest. Spread onto a baking sheet, and roast for 10 minutes.

5. While the shrimp roast, make the dressing by whisking together the walnut oil, white wine vinegar, and Dijon mustard with salt and pepper.

6. Toss the warm lentils gently with the vinaigrette and the tomatoes. Perch the shrimp on top.

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I love this seafood stew for being both simple and complicated at once. Few of us can achieve that dichotomy without substantial artifice, but this dish stumbles into it without effort. As my Marseilles cousin said to me when I described the recipe, “These are not the mussels of Marseilles.” Perhaps not in the traditional sense, but I've taken the essences of Marseilles that inspire me—the seafood, the pastis, the saffron, the garlic—and bubbled them into a light, spicy dish that is both warming and weightless.

The dish takes, from beginning to end, perhaps twenty minutes. The subterranean perfume of anise wafts up from the subtle, but present, pastis and fennel. The floral saffron and hot chilies add further depth of flavor to what is otherwise a simple pot of seafood. The clams leach their signature briny liquor, and add a sweet emphasis and contrast of texture to the quotidian mussels. It's a pot of mussels taken to new Provençal heights. And if you want to make this moules frites, I suggest you try it with sweet potato fries and some good crusty bread. Use the shells to spoon the hot broth into your mouth like a suppertime elixir—it's bright, fresh, and life-giving.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. She also writes the The Secret Ingredient series for Serious Eats.

Marseilles-Style Spicy Mussels and Clams

- serves 2 to 4 -

Ingredients

2 tablespoon olive oil
3 shallots, finely diced
4 cloves garlic, sliced
1/4 fennel, thinly sliced
1/4 teaspoon chili flakes
1/2 cup grape tomatoes, halved
1/4 cup pastis
1/2 cup dry white wine
1/4 teaspoon saffron
1 pound mussels
1 pound little neck clams
1 tablespoon butter, very cold
2 tablespoon fennel fronds, chopped
1 tablespoon chervil, chopped

Procedure

1. In a wide risotto pan, heat the olive oil over medium to medium-low heat and add the shallots, garlic, fennel, and chili flakes. Sauté until translucent, fragrant, and tender—about 5 minutes.

2. Add the tomatoes, and sauté another 3 minutes.

3. Add the pastis, and reduce.

4. Add the wine, and reduce.

5. Add the saffron, the mussels, and the clams, and raise the heat to high. Cover, and steam the seafood until it opens—about 5 minutes. Shake in the cold butter to make the sauce creamy.

6. Toss in the fennel fronds and chervil and serve immediately.

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