Two Oyster Recipes from Hapuku Fish Shop

From the Hapuku Fish Market The recipe for Oysters Rockefeller was created over a hundred years ago at Antoine’s restaurant in New Orleans, still in operation today. Because of the butter in addition to the oysters, the dish was considered so rich that it had to be named after the richest man in America—and at…

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Feast of the Seven Fishes

  The Trend and the Tradition By Cheryl Angelina Koehler | Illustrations by Iris Gottlieb  “Food trends start here,” a friend with a deep knowledge of San Francisco Bay Area food culture once said. But in a recent conversation, we came up with at least one trend that seems to have started on the East…

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Stuffed Calamari with Celery, Raisins, and Pine Nuts

From The Feast of Seven Fishes  This simple and satisfying calamari dish, courtesy of Rocky Maselli, executive chef at A16 Rockridge, works as an antipasto or as a main course.    Yields 6 servings 12 calamari, cleaned and tentacles cut away to use separately ½ cup plus 2 tablespoons extra virgin olive oil 2 cloves garlic,…

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Salt-Cured Ahi Tuna Tataki

From  The Feast of Seven Fishes  Recipe by Chef Rick Hackett of Bocanova Look for this appetizer on Bocanova’s Christmas Eve Feast of the Seven Fishes menu. Chef Hackett says to sear the tuna in a light flavorless oil such as grape seed oil, so as not to detract from the flavor of the salt-cure…

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Bucatini with Dungeness Crab

From The Feast of Seven Fishes  This amazingly rich and luxurious pasta dish comes from Rocky Maselli, executive chef at A16 Rockridge. It’s simple to prepare and offers a great way to showcase Dungeness crab. Chef Maselli says that if you take the time to buy whole crabs and clean them yourself, you can collect the…

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Pan-Fried Oysters

From Seven Stars of Winter by Jessica Prentice   Oysters are best freshly fried, so this easy-to-prepare recipe is perfect for an informal gathering where you can cook, serve, and eat all at once. While it’s often recommended to coat all the oysters in the batter before heating the fat and starting to fry, I…

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Seared Bonito with Ginger, Garlic, and Chives (Katsuo No Tataki)

From Japanese Farm Food Reprinted with permission from Japanese Farm Food by Nancy Singleton Hachisu, published in 2012 by Andrews McMeel Publishing. In Japan, bonito (skipjack tuna) season starts in spring with lean, clear-flavored flesh and ends in fall with fatty, darkly flavored (and colored) meat. I love both seasons, but I particularly like to…

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Ceviche with Avocado and Preserved Lemon

From the East Bay Avocado Back in 2013 when she gave us this inventive ceviche recipe, Caterina Rindi was busy turning excess backyard lemons from neighbors’ yards into preserved items, which she traded and sold at popup markets. Caterina is one of the founders of Shareable.net, an online magazine that covers the people and projects bringing…

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