While I was in San Francisco the Dungeness Crab season opened up. These prized crabs are very sweet and flaky and are a must to taste if you are in the area during the season. It runs from November until June every year. A few years back the fisherman decided to sell the crabs directly from the boat to cut out the middleman. So my friends and I headed down to the Half Moon Bay pier and stood in a long line to get a bag of these tasty beasts ($7/lb). All you do it look for a line of people in the marina, if there isn't one they are sold out. I highly recommend this adventure. The whole experience was very fun and the people in line were very fun to chat with.
I saw some nice pomelos at Asian Midway and thought I would make Yam Som-O, a favorite dish of mine that I had in Thailand. Pomelos are cousins to the grapefruit, but are not as sweet and bitter. It has a very mild taste. This recipe is very spicy so be warned. I found this recipe on Food & Wine but modified it for my tastes. I prefer shrimp in this dish to salmon. Enjoy!
- Two 1 3/4-pound pomelos, peeled
- 2 tablespoons vegetable oil
- 1 large shallot, thinly sliced, separated into rings
- 3 Thai chiles, thinly sliced
- 1 tablespoon Asian fish sauce
- 1 teaspoon sugar
- 6 ounces medium cooked shrimp with tail on
- 1/4 cup chopped basil
- 1/4 cup chopped cilantro
- 1/4 cup roasted and unsalted peanuts, chopped
- sprinkle of sesame seeds
On a work surface, separate the pomelos into sections, then peel each one. Using a fork or knife, break up the sections into pearls and transfer to a bowl.
Heat the oil in a small saucepan. Add the shallot rings and cook over moderate heat, stirring occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer them to paper towels to drain.
In a small bowl, stir the Thai chiles with the fish sauce and sugar. In a bowl, combine the pomelo pearls with the smoked salmon, basil, cilantro, peanuts, shallots and chile dressing and toss to coat. Mound the salad on plates and serve.
The fried shallots can be refrigerated for up to 2 days.
I love baking fish in papillote and have been for many years. It is simple, flavorful and fast. You can substitute any fish here. Tilapia and sea bass also works well.
- 2 sheets 12-inch-wide heavy-duty foil or parchment paper (each about 15 inches long)
- two salmon fillets
- green beans (optional)
- 2 tablespoons extra-virgin olive oil
- freshly ground black pepper
- 2 teaspoons fresh lemon juice
- capers to taste (1 tsp each packet)
- 1/2 teaspoon chopped fresh thyme leaves
- 6 very thin lemon slices (about 1/16 inch thick)
Preheat oven to 500°F. and heat a baking sheet in lower third of oven 5 minutes. Fold each sheet of foil in half crosswise to crease, and then unfold. On a plate coat fillets with oil and sprinkle with pepper and salt to taste. On each sheet of foil put 1 fillet to one side of crease and sprinkle with 2 teaspoon lemon juice, capers, beans, 1/4 teaspoon thyme, and half of any oil remaining on plate. Top each fillet with 3 lemon slices.
Working with 1 foil package ( papillote) at a time, fold left half of foil over fillet. Starting at 1 corner of crease, fold edge of foil over in triangles, following a semicircular oath around fillet (each fold should overlap previous one), smoothing out folds as you go and tucking last ford under, until papillote is completely sealed. Put papillotes on hot baking sheet and bake in middle of oven 5 minutes.