I never liked smoked mussels out of a can. So I thought I did not like them. But on a lark, I decided to make some myself. Holy crap they are good! Rarely have I encountered something so foul in a can that is so sublime when homemade.
I have a thing for octopus. In the past nine years, I’ve only bought meat or fish for the home a handful of times — and it’s almost always been octopus. This is one of my favorite ways to eat it, a Spanish classic with lots of garlic and paprika.
Nothing says luxury like a smooth, creamy lobster bisque. Sadly, I live 3,000 miles from Maine lobsters, but I do live near some of the best crayfish spots in America. And lemme tell ya, this crayfish bisque is every bit as good as one made with their big brothers.
As we close out summer, I refuse to give up the grill just yet. And while I did not actually catch these little octopi, I just had to share with you one of my favorite appetizers of all time: Grilled baby octopus, a Greek classic.
I always order salmon at sushi restaurants, but I am no sushi master so at home I stick to easier preparations, like salmon tartare, which, if you’ve never heard of it, is chopped raw salmon. My version has a Northern European flair to it, with dill and a special pumpkinseed oil the Austrians use a lot.
There are a lot of ways to smoke salmon, but this is the method I’ve perfected over the years. Making perfect smoked salmon requires a little attention, and a lot of time. Here’s how to do it.
If there is a group that eats more crayfish than the Louisianans, it’s the Scandinavians. August is all about crayfish (or crawfish or crawdads) in Sweden and Finland, and this light salad is perfect for long summer evenings.
There is something naive and joyful about sitting on a stream bank, catching crayfish. I have vivid memories of catching crawdads as a kid, and jumped at the chance to catch them again in the Sierra Nevada.