I am lucky enough to call the Pacific Northwest of the US home. Not only do we have a nearly unlimited variety of foods available from around the world, but we have a HUGE abundance of locally raised, grown, and harvested products – all kinds of fishes, wild game, a wide variety of grains and legumes (Did you know Washington state even hosts the National Lentil Festival? Who knew!), veggies of all sorts (from asparagus to zucchini, and every letter in between), and some of the best tree fruits in the world (Wenatchee, Washington is considered the apple capital of the world). And that is just the shortlist!
This recipe features some of the best of these Northwest foods – salmon, morel mushrooms, lentils, and asparagus.
The richness of the morel cream sauce complements the oily, flavorful salmon, and the lemony, fresh flavors of the lentils with asparagus provide a refreshing accent and tastebud pleasing balance to the dish. Enjoy any time of year, but especially in the spring when the asparagus is fresh off the farm.
Ingredients
UnitsScale
Zingy lentil and asparagus salad
16 thin asparagus spears, woody ends cut or snapped off and discarded
1cup dried lentils
1 tablespoon dijon mustard
1 tablespoon olive oil
1 tablespoon fresh squeezed lemon juice
Salt and pepper to taste
Salmon with morel mushroom cream sauce
1/2cup water
1/2ounce or about 12 dried morel mushrooms
1 tablespoon butter
2 cloves garlic, minced
1/2cup dry white wine
1cup heavy cream
2 green onions, sliced into thin rounds
About 10 pieces of parsley, roughly chopped
4 – 4 to 6 ounce salmon filets, deboned and skin removed
Salt and pepper
Olive oil
Instructions
For the zingy lentil and asparagus Salad
In a large bowl, whisk together the mustard, olive oil, lemon juice and salt and pepper to taste.
Meanwhile, cook the lentils according to the package directions in water with a pinch of salt. Different types of lentils take significantly different cooking times. Cook until al dente – tender enough to be tasty, but still slightly firm and holding their shape.
When the lentils have finished cooking, drain immediately and mix with the mustard, oil, and lemon dressing.
Cut the asparagus into bite size pieces, and gently toss into the lentil salad.
Equally tasty served warm or chilled.
For the salmon with morel mushroom cream sauce
Bring 1/2 cup water to a boil, pour over the dried morel mushrooms, and allow to soak for 30 minutes. Once softened, if the mushrooms are whole, slice in half lengthwise. Don’t throw out the soaking water – it’s going in the sauce!
Meanwhile, heat the butter in a medium sauce pan. Once hot, add the garlic and sauté for about 30 seconds or until the garlic begins to soften and become very fragrant.
Add the wine, the mushroom soaking liquid (taking care to leave any grit or sand from the mushrooms behind), and the mushrooms to the sauce pan. Bring to a boil, and continue boiling until the liquid is reduce by half, about 5 minutes.
Once the liquid is reduced, add the heavy cream, and salt and pepper to taste. Bring back to a boil, stirring frequently for 2 to 3 minutes, or until the cream sauce has reduced slightly and easily coats the back of a spoon.
Remove from the heat, and stir in the sliced green onions and chopped parsley, reserving a few pieces for garnish.
Meanwhile, heat a heavy skillet over medium high heat.
Season the salmon filets with salt and pepper.
When the skillet is hot, add a lug of olive oil, and gently place the fillets into the skillet. Cook for about 3 minutes per side, or to desired doneness.
Remove to a serving plate, spoon over the morel cream sauce, and garnish with the reserved green onions and parsley.
Serve the salmon over the zingy lentil and asparagus salad.
Notes
While salmon is my preferred fish in this recipe, it would also be tasty with a meaty white fish like halibut.
Morel mushrooms, with their wonderful woodsy flavor, can be a bit tricky to come by. They are harvest in the wild in the spring, and are often dried so they can be enjoyed throughout the year. The grocery store will typically sell them in small, dried packs. While they won’t be an exact substitute, any other dried mushrooms will do the job.
I like using red lentils in this dish because they’re pretty (that’s a good reason, right?), but feel free to substitute any grain or legume you like.
Category:Entree
Cuisine:Pacific Northwest
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Saint Patrick’s Day is this week (hence the overabundance of green in this post – gotta do it, right?)! Well, in honor of all things Irish, I thought you might enjoy a recipe for Guinness Beef Stew.
This hardy recipe is dark, rich, chunky. satisfying, layered with savory goodness, and pretty darn easy to make – in other words, perfect for celebrating St. Patty’s Day!
I opted to serve it up with a fresh loaf of whole wheat Irish soda bread. The nutty and rustic flavors and textures were a perfect accompaniment.
Yes, indeed! Whole wheat Irish soda bread, baked in a skillet. Serious yumminess!
So why not get into the St. Patty’s Day spirit this year, by throwing on something green, grabbing yourself a pint (or two) of Guinness, and digging into a bowl of beef stew with Irish soda bread! Sounds pretty good to me!
Look at all of those rich, dark, savory chunks of goodness – right out of the oven!
This hardy recipe is dark, rich, chunky. satisfying, layered with savory goodness, and pretty darn easy to make – in other words, perfect for celebrating St. Patty’s Day!
Ingredients
Scale
1 boneless beef chuck roast (3 to 3 1/2 pounds), trimmed and cut into 1 1/2-inch chunks
Salt and ground black pepper
3 tablespoons vegetable oil
2 medium onions, minced
1 tablespoon tomato paste
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 1/2 pounds Red Bliss potatoes (about 5 medium), scrubbed and cut into 1 1/2-inch chunks
1 pound carrots, parsnips, or a combination, peeled and cut into 1-inch chunks
2 tablespoons minced fresh parsley leaves
Instructions
Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Pat the beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the meat and cook, stirring occasionally, until well browned, 7 to 10 minutes, reducing the heat if the pot begins to scorch. Transfer the browned beef to a medium bowl. Repeat with 1 more tablespoon oil and the remaining beef; transfer the meat to the bowl.
Add the remaining tablespoon oil to the pot and return to medium heat until shimmering. Add the onions and 1/4 teaspoon salt and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the tomato paste and garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook for about 1 minute.
Stir in the broth and 1 1/4 cups of the beer, scraping up any browned bits. Stir in the thyme, bay leaves, brown sugar, and browned beef with any accumulated juices. Bring to a simmer, cover, and transfer to the oven for 1 hour.
Stir the potatoes and carrots into the stew and continue to cook in the oven, covered, until the beef and vegetables are tender, about 1 hour. Discard the bay leaves, stir in the remaining 1/4 cup beer, and season with salt and pepper to taste. Stir in the parsley before serving.
Notes
Recipe shared with permission from Cook’s Illustrated.
Notes from Cook’s Illustrated:
There is a lot of fat and gristle to trim away from a chuck roast, so don’t be surprised if you trim off up to 1 1/2 pounds. We prefer the flavor of Guinness Draught in this stew (with Guinness Extra Stout a close second), but you can substitute another brand of stout or a dark ale, such as Rogue Chocolate Stout or Newcastle Brown Ale.
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Julie A. Cockburn is the main lady at Taste Of The Place. She is a food blogger, cookbook author, and website builder. She and her husband call the beautiful mountain foothills of North Central Washington state home. When not in the kitchen or at the computer, you can find her helping out at her local church or trail running in the hills near her home.
I hold a degree in Russian Language and Literature from the University of Washington.
I was a Jamie Oliver Food Revolution Super Ambassador.
I self-published my first cookbook, “Taste Of The Place, Authentic recipes from real kitchens around the globe”. The cookbook was a collaborative effort, with recipes and stories contributed by food professionals from around the world.
Not food- or travel-related, but still worth sharing – I completed a 50k trail run in 2017 near Spokane, Washington.
My work
I spent many years working as a server and bartender in high-end restaurants and resorts.
One of my last jobs as an employee was with Whole Foods Market, where I worked in the Specialty Department (wine, beer, cheese, chocolate, tea, and all the fun stuff). I spent a short time as the Specialty Department tea buyer.
In recent years, I have used the skills I’ve developed in building my own websites to launch a website design business for clients, called Julie A. Cockburn Website Design.
A few fun facts about me…
I am a Pacific Northwest girl at heart and currently live in the beautiful community of Wenatchee, Washington.
Once upon a time, I was a yoga teacher, and even briefly had my own yoga TV show.
I love trail running. It makes me feel free as I explore gorgeous wilderness areas with just the power of my own two feet.
I grew up playing the piano, and can remember knowing how to read music before I could read words – but I’m still petrified of performing for people. (I’m working on it though! One day I will perform confidently! 😉 )
My hair is naturally curly – and I love it!
My major in college was Russian language and literature, and I lived in Russia for 9 months during college.
Even though I am an introvert, I thrive in front of the camera and have worked from time to time as a professional on-camera spokesperson and actress.
If you couldn’t guess by now, I love food with an interesting story, and really enjoy sharing it with other people.
Oh no! The Taste Of The Place Cookbook, along with the free chapter, is no longer available. 🙁
Thank you to all the amazing folks who purchased a copy! I may release the cookbook again for a limited time in the future. Watch this space to stay in the know!
This post may contain affiliate links. That means if you click on a link and make a purchase, I may make a small commission at no additional cost to you. Thank you for your support!
Valentine’s Day is just around the corner, so I thought why not share some beautiful and unusual sweets from around the world this week.
Instead of the typical chocolate fest for Valentine’s Day, how about an enchanting Indian-inspired meal?
I can envision the house filled with the magical fragrances of ginger, turmeric, cumin, cardamom, and saffron. A beautiful lentil dal garnished with fiery peppers, a cooling cucumber raita, and a rich and savory korma (curry) shared with soft pieces of fresh naan bread sounds divine to me! (And just happens to be a list of a few of the recipes from the India chapter of my upcoming cookbook! Wink, wink! 😉 )
While you’ll have to wait for the cookbook to come out to get all the recipes, I do want to share the divine recipe for Phirni, an Indian rice pudding, contributed by the amazing Prachi Grover of Orange Kitchens. Prachi’s recipe is delicately flavored with saffron and cardamom – two of my very favorite, enchanting spices!
Share this recipe with your special someone this Valentine’s Day, and see where the enchantment leads!
10–12 shelled and sliced or roughly chopped pistachios for garnish
Instructions
Drain and grind the rice to a coarse paste in a blender. It’s important to grind the rice very finely, or the pudding won’t properly set. (If you need to add a little water to blend it, go ahead, but only add 1 teaspoon at a time.)
Meanwhile, in a large pan bring 3 3/4 cup milk to a boil over medium heat. Reserve 1/2 cup + 1 tablespoon milk.
Mix the rice paste in 1/2 cup cold milk to make a loose slurry, and add to the boiling milk. Stir.
Reduce the heat to low, and cook, stirring constantly, until the rice is completely cooked, and the pudding is thick and creamy, about 10 to 20 minutes.
Warm the final tablespoon of milk in a small saucepan, and add a pinch of saffron. Stir the saffron mix into the pudding.
Add the sugar and cardamom powder, and cook, stirring constantly, until the sugar is completely dissolved, a couple of minutes.
Pour the pudding into individual serving dishes or one large bowl, and allow it to come to room temperature.
Chill in the refrigerator to set, and just before serving garnish with pistachios. Alternately, garnish with a few strands of saffron, cardamom seeds, or any nut or dried fruit that you like – almonds, cashews, raisins, etc.. For Valentine’s Day, dried rose petals would be gorgeous!
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Bobotie is a South African casserole with curried ground beef at the bottom and a thin layer of egg custard on top.
This version comes from my friend Rebecca Bourhill, who shared her delicious recipe (it’s actually her grandmother’s recipe – how cool is that!?) with me as part of her South African contribution to my Taste Of The Place cookbook.
If you would like to learn a bit more about South African cuisine, hop over to Rebecca’s article all about it at A Taste Of South Africa.
A bit of bobotie history
Bobotie’s roots in South Africa date back to the 17th century. Dutch traders set up camp in the area that is now Cape Town as a stopping point on their journeys back and forth to Indonesia. The traders brought spices, cooking techniques, and recipes with them. While the specifics are a bit vague, it is thought by some that the original bobotie recipe came from Indonesia and was adapted to fit the available ingredients.
Today many consider bobotie to be the national dish of South Africa, and it has become popular on menus featuring South African cuisine all over the world.
Notes on the bobotie recipe
In my opinion, it is the curry powder and the bay leaves that impact the flavor of this dish most – so use the best quality that you can. You will see links to my favorites in the recipe below.
I like to prepare and bake this recipe in a cast iron skillet – it can go from stovetop to oven, and even looks beautiful on the table. Plus it makes for fewer dishes to wash later!
FAQs
This version of bobotie is different than the one I grew up with – why?
Like any older, classic recipe, there are a lot of versions out there. This particular version has been passed down through the Bourhill family for generations and is now a favorite at my family table. If your family has a different version, I would love to know about it! That’s one of the beauties of food – it’s a joy to share the similarities and differences!
Do I have to bake bobotie in a cast iron skillet?
Nope! You can bake it in any oven-safe dish. I like using a cast iron skillet because it can safely and beautifully go from the stovetop to the oven to the table.
Would ground lamb be good in Bobotie?
Yes! In my experience lamb works really well in bobotie! The more gamey flavor of the lamb is excellent with all the zingy flavors of the recipe.
Should I use fruit chutney or tomato chutney?
The recipe calls for fruit chutney, but you can get away with either fruit or tomato chutney. They will both be delicious! If you would like to make your own fruit chutney, check out our recipe for Mango & Pineapple Chutney.
About Rebecca
I am a student, and in my spare time, there is no better place to be than in the kitchen and around food. Being welcomed into many top South African Restaurants for work experience has expanded my knowledge about food.
As a Jamie Oliver Food Revolution Ambassador, I keep my recipes homey and simple to follow, to encourage people to cook from scratch. Whether I go out for a weekend away or an outing to our greengrocer, it inspires me to create a new dish.
This classic dish from South Africa, Bobotie (pronounced ba-bo-tea), is made with ground beef seasoned to perfection, and a creamy, decadent topping. It is rich, savory, spicy, aromatic, and zingy. A comforting meal, full of the flavors of Africa!
Heat the olive oil in a wide skillet set over medium heat. Once the oil is hot, add the onions, and cook until soft.
Add the curry powder, mixed herbs, ground cumin, turmeric, and garlic, and stirring constantly, allow to cook for a minute or two until the garlic is soft.
Add the ground beef, and cook, stirring frequently to break up any big chunks, until browned.
Once the beef is browned, remove the skillet from the heat, and stir in the chutney, apricot jam, all the lemon zest, half the lemon juice, tomato paste, and salt and pepper to taste. Mix well, give it a taste, and add more lemon juice, salt, and pepper as desired. It should be delightfully zingy!
Squeeze the milk from the bread, reserving the milk for later, and smooshing and tearing the bread into small pieces. Mix the bread into the beef mixture, and spread evenly into an oven-proof dish.
Strain the milk that has come from the bread, and add the remaining 1/2 cup of milk. Beat in the eggs, and season with 1/4 teaspoon salt and pepper to taste. Pour this over the meat, and decoratively scatter the bay leaves on top.
Bake, uncovered, at 350°F for 45 minutes, or until golden brown.
In my opinion, it is the curry powder and the bay leaves that impact the flavor of this dish most – so use the best quality that you can.
I like to prepare and bake this recipe in a cast iron skillet – it can go from stovetop to oven, and even looks beautiful on the table. Plus it makes for fewer dishes to wash later!
If you would like to learn a bit more about South African cuisine, hop over to Rebecca’s article all about it at A Taste Of South Africa.
Would you like to make your own fruit chutney from scratch? Check out our recipe for Mango & Pineapple Chutney!
Category:Entree
Cuisine:South Africa
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The special recipe comes from my fellow FoodRev ambassador Aurora Tedesco, in Germany. She works with a team to develop healthy, but deliciously delectable recipes for cancer patients. This yummy soup, according to Auro, is great for patients undergoing chemotherapy, or those folks who may be experiencing some tummy upset (and don’t we all, from time to time! 😉 ). I thought it was just plain delicious!
Guten Appetit!
Auro Tedesco
Meet Aurora Tedesco…
Auro is a health project coordinator and ambassador for Jamie Oliver’s Food Revolution. “I love this unique and wonderful project that aims to create healthier people in healthier cities. My team and I try new recipes every week that are quick and easy and made with good ingredients to promote health and reduce the risk of disease. “
You can learn more about Aurora at kerngesund-foodrevolution.de (Quick note – the site is in German. Thank goodness for Google Translate!)
Rich but fresh, savory but pleasantly sweet and tart, this fantastic combo of apples, parsnips, and spices, called pastinakensuppe mit apfel in German (or parsnip soup with apples) makes a divine autumn or winter soup!
This post may contain affiliate links. That means if you click on a link and make a purchase, I may make a small commission at no additional cost to you. Thank you for your support!
Cookbook sneak peek!!!
The lovely Muriel Strobos from muriels-kitchen.com, who contributed this tasty recipe to the cookbook, suggests spreading it on a grilled cheese sandwich – sounds delicious to me!
2cups (about 300 grams) fresh pineapple, diced (this is about 1/2 a pineapple)
1/4 to 1/2cup white vinegar
1/2cup sugar
Instructions
Heat the oil in a thick bottomed pan over medium heat.
Reduce the heat to low, and add the onion and ginger. Cook slowly, stirring occasionally, until the onions are quite soft to release the sweetness.
Add the curry powder, cinnamon stick, dried chili, mango and pineapple, along with 1/4 cup vinegar. Bring it up to a boil, then reduce the heat back down to low.
Continue cooking, stirring occasionally, until the fruit is very soft.
Remove the cinnamon stick, and stir in the sugar.
Remove from the heat, and taste. Add more vinegar if you would like it to be a bit more zingy.
Store the chutney in a tightly closed jar in the fridge for about 2 months. Or just eat it all with a spoon in the first day!
Category:Condiment
Cuisine:Curacao
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Summer is in full swing around here! These hot days are perfect for fresh vegetable dishes that celebrate the garden’s bounty, like these delicious tomatoes stuffed with summery zucchini and fragrant rosemary.
This recipe comes to us from the Italy chapter of the Taste Of The Place cookbook and was contributed by the lovely Terri Salminen of Beautiful Food Stories by Terri Salminen.
Here is what Terri has to say about this fresh and simple, yet satisfying dish, “Rosemary is essential in the Italian kitchen. Unlike short-lived and summery basil, pale green rosemary in terracotta pots decorate the balconies and kitchen doorsteps of Italy throughout the year. Rosemary gives aroma to roasted chicken and roast potatoes, to grilled mushrooms, and to pizza bianca, is the basis to every stew or roast, and provides a haunting, aromatic flavor in dishes like these stuffed tomatoes. The smell of rosemary brings me home.
“Vegetables hold center stage in the Italian kitchen, and a dish like this makes for a perfect, light entrée.
“The tomatoes can be made early in the morning before the heat of summer or busy schedules interrupt cooking activity. Serve them warm or at room temperature, as they are lovely both ways. And if you are in the mood vary the vegetables by using red peppers or eggplant rather than tomatoes for an equally lovely oven-baked vegetable dish.”
Terri recommends serving these savory tomatoes alongside a small dish of oven-baked risotto – but you’ll have to buy the cookbook to get that recipe! 😉
A little peek at the intro to the recipe in the actual cookbook!Print
These tomatoes can be made early in the morning, before the heat of summer or busy schedules interrupt cooking activity. Serve them warm or at room temperature, as they are lovely both ways. And if you are in the mood vary the vegetables by using red peppers or eggplant rather than tomatoes for an equally lovely oven-baked vegetable dish.
Ingredients
UnitsScale
4 medium vine-ripened tomatoes
Salt
1 medium green zucchini or yellow squash, top and root trimmed
1 teaspoon finely chopped fresh rosemary leaves or dried herbes de Provence
1 clove garlic, minced
3 tablespoons + 1 teaspoon extra virgin olive oil, divided
Zest and juice of half a lemon
Instructions
Preheat the oven to 350°F.
Line a baking sheet with parchment paper.
Wash the tomatoes and cut off the top 1/4 inch to create a lid. Scoop out the inside of the tomatoes and reserve the seeds and juice for the dressing.
Sprinkle the inside of the tomatoes with salt. Place the tomatoes and their lids upside down on the parchment paper lined baking sheet.
Grate the zucchini on the coarse side of a box grater. Place the grated zucchini on the baking sheet next to the tomatoes.
Bake the tomatoes and zucchini for 5 minutes then remove them from the oven to cool.
Increase the oven temperature to 375°F.
Meanwhile, grind the pistachios into a coarse powder with a food processor. Crush the fennel seeds and dried red pepper flakes with a pestle and mortar.
In a medium sized bowl, toss together the baked zucchini with the ground pistachios, crushed fennel seeds, dried chili flakes, rosemary, garlic, 1 teaspoon of the olive oil, and salt to taste.
Fill the tomatoes with the zucchini filling and top with the tomato lids.
Return the tomatoes to the parchment lined baking sheet, and bake for 10 to 15 minutes, or until they are beginning to brown.
Meanwhile, in a medium sized bowl, whisk together the reserved tomato seeds and juice, remaining 3 tablespoons olive oil, a pinch of salt, and the lemon zest and juice to make a dressing.
Arrange the stuffed tomatoes on a serving plate and drizzle with a small amount of the dressing. Serve additional dressing alongside at the table.
Category:Light Entree
Cuisine:Italian
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If you’ve visited Portugal, then you’ve likely encountered the canned fish phenomenon (also called tinned fish or conservas). Wander through the streets of the larger Portuguese cities and you are sure to see shops featuring walls of beautifully decorated cans of tuna, sardines, muscles, octopus, and more. There are even restaurants that serve nothing but these fishy canned delicacies!
My hubby and I recently traveled to Portugal and had the opportunity to try a few different varieties but to be honest, I wasn’t entirely sure what to do with them. Since the Portuguese tend to have excellent taste, I set out to learn how they like to eat their canned fish. Here is what I discovered…
Most Portuguese eat canned fish in simple preparations that highlight the rich flavors of the fish and the sauces they are packed in. Canned fish is often served on crusty bread or over a simple salad, mixed with rice or potatoes, or enjoyed straight out of the can for a delicious and healthy snack.
The top 3 ways to eat canned fish like the Portuguese
So you’ve got a few cans of beautiful Portuguese seafood sitting in your pantry ready to be enjoyed. What are you going to do with them? To get the full experience, keep it simple. No matter what kind of fish you’ve got – from sardines to tuna to squid – these super easy preparations are a great choice.
Serve it on top of some really good quality warm, crusty bread. Yumm! It doesn’t get much better than that! If your Portuguese canned fish is packed in olive oil or tomato sauce, that’s all you need. If your canned fish is packed in water, then a drizzle of olive oil or a spread of butter or soft cheese, and a sprinkle of fresh herbs would be perfect additions.
On top of a green salad. Be sure to keep the veggies simple in order to highlight the fish. The olive oil or sauce your fish is packed in will make for a tasty dressing. Or if you’ve got fish packed in water, drizzle a bit of olive oil over everything, and enjoy!
Straight out of the can! Yep! It doesn’t get more simple than this! Why not grab a can of that yummy fish, a fork, a bottle of wine, and maybe some bread for sopping up the extra juices in the can and head out for a picnic? Sounds like a great afternoon to me!
It’s a literal wall of canned seafood in this amazing shop in Portugal!
What should I drink with Portuguese canned fish?
Portuguese wine is a good place to start when considering what to pair with Portuguese canned fish. But keep in mind that in general, wine can be hard to pair with fish, and with canned fish, it can get even trickier. There are a lot of strong flavors going on – salt, acid, all those fishy tones – that can clash with or be unpleasantly boosted by the wine.
Your best bet is to look for wines that are very food friendly – generally, that means dry, with high acidity. White wine is the safest bet, with Portuguese Alvarinho (called Albariño if it’s from Spain) or slightly sparkling vinho verde being great options. If you can’t find Portuguese wines in your area, any dry sparkling white or something crisp and minerally, such as pinot gris or dry Reisling will be lovely.
For something a little different, a glass of fortified wine such as white port is a great option! White port tends to be on the dry side, making it more food-friendly than sweeter wines, but has enough body to stand up to the bolder fish flavors. Mix it with tonic, and you’ll be dining just like the Portuguese! Learn more about the classic white port & tonic from Portugal here.
Beer is a great choice, too! In my experience, beer is much easier to pair with any kind of fish than wine – beer doesn’t seem to pull out those tinny flavors that wine often does. The main thing to keep in mind is to not overpower the fish. Crisp, fresh, dry beers, such as Saison, pilsner, or pale ales are a great choice all around. While big, bold beers, like stouts or IPAs, should be tasty with bold smoked or spicy canned fish.
What are the most common types of Portuguese canned seafood?
Canned sardines are probably the most well know, but there are so many other options to explore! Sardine roe is quite common. There is also an abundance of canned tuna, mackerel, cod, trout, anchovies, and even eel. And there are plenty of other types of seafood conservas on offer in Portugal, with canned muscles, squid, and octopus being very popular.
You can also find many different preparation styles – from chunks of fish lightly seasoned in olive oil to fish patès to stuffed squid to spicy and saucy combos and even seafood packed with other goodies like chickpeas(affiliate link). So many choices!
A whimsical shop with a whimsical name!
Do I have to cook Portuguese canned fish before I eat it?
Nope! That’s the beauty of canned seafood in general – it’s ready to go! The fish is cooked during the canning process, so all you need to do is open it up and enjoy.
Should I rinse canned fish?
Again, nope! If the fish is packed in water then you might want to drain it to avoid watering down your finished dish, but even that is optional. Generally, whatever liquid is in the can, in particular olive oil or a sauce, is full of flavor, so why rinse it down the drain?
If the flavors are too strong or salty for your taste, rather than rinsing the fish, try pairing it with something that could use a bit more flavor – such as plain rice or steamed potatoes.
What about the bones and skin in a can of Portuguese sardines? Can I eat everything in the can?
Yes, indeed! You can eat every bit of it! The bones soften and become edible during the canning process. However, some folks do prefer to remove the spine from whole canned sardines. If that’s you, simply use a fork or knife to open each sardine as you would a book, then gently scrape away the spine and discard. Easy!
Such pretty packaging! I wanted to take one of everything from this cute little shop in Lisbon!
There you have it! All that you need to know to start eating Portuguese canned fish (or any canned fish, for that matter) like a local! So why not pick up a few cans of something yummy, grab yourself some delicious fresh bread, and maybe a bottle of wine or some beer, and have yourself a Portuguese-inspired meal? Sounds delicious to me!
Sicilian-Style Spaghetti with Anchovies and Breadcrumbs (Spaghetti con Acciughe e Mollica)
Flavorful and satisfying, this pasta has a hint of umami from anchovies and a bright, citrusy kick from a squeeze of lemon. The toasted breadcrumbs on top are the perfect finishing touch. The best part is that most of the ingredients are pantry staples that you probably already have on hand, so it’s really easy to throw together.
The Saucy Secrets of Pasta Puttanesca: A Recipe with A Provocative Past
A bold and savory Italian pasta dish that comes together in a jiffy using mostly pantry items – perfect for a weeknight meal. With its punchy flavors and intriguing history, it’s no wonder that this saucy concoction has become a favorite on dinner tables everywhere.
The US of A has a long and proud grilling heritage, particularly in the southern regions where barbecuing has become a cultural thing more than anything else. To say that American BBQ is one of a kind would be an oversimplification because the truth is that there are numerous BBQ styles every region proudly upholds and passes down through the generations.
All the grilling techniques aside, what is the one thing that gives the meat its signature flavor? The sauce, of course, and you can bet that every region has its own beloved signature dip and dressing. With that in mind, let’s take a tour of the American grilling scene and define the sauces that have made every BBQ style unique in its own right.
Memphis vinegar-based sauce
Opulence is the term that best describes the richness of the flavor and the aroma that make the Memphis-style sauce. This sauce is something of a middle ground between all other sauces, as it balances the sweetness with the distinctly tang-ish aftertaste, and adds just the right amount of heat to the palate.
Memphis-style BBQ meat enjoys a rich vinegar-based dressing mixed with fresh tomato juice, but the broad palate comes from other ingredients such as brown sugar, onion powder, a dash of mustard, and a pinch of black and red ground peppers. Mixed together, these ingredients create a sticky, irresistible dressing for every pork-based dish.
Sauce style: vinegar base, complemented by fresh tomatoes and spices.
Texas is a unique grilling region by all accounts – they have a unique sauce, and they have a unique BBQ scene hailing from the long-gone days of Czech and German immigration when these European nations brought their culinary arts to the American south. So naturally, you can expect to find sausages and beef briskets here more than you would ribs or Hanger steaks.
The mouth-watering dishes here wouldn’t be so famous though if it weren’t for the Texan basting sauce. Also known as the “mop” sauce, the quirky name actually represents a thin glaze that should be applied during the smoking process. This unique recipe will include tomato sauce, Worcestershire, vinegar, beef stock, and various spices such as garlic, black and red peppers, and plenty of salt.
Sauce style: thin glaze made of tomatoes, beef drippings, peppers, and spices.
Signature specialties: link sausage and beef briskets.
North Carolina – Eastern and Lexington-style sauce
As if the individual BBQ regions weren’t unique enough in their grilling and sauce-prepping methods, North Carolina had to go and divide its sauce preference into Lexington-style and Eastern-style. They are not all that different, frankly, but you shouldn’t say that out loud if you find yourself in NC.
Unlike Lexington-style that uses ketchup to redden the vinegar-based sauce, Eastern North Carolinians are proud of their no-tomato heritage. Other than that, both styles use vinegar, various spices such as cayenne and black and red peppers, and salt.
Sauce style: vinegar and pepper sauce in the East, vinegar and ketchup sauce in Lexington.
South Carolina BBQ sauce differs greatly from its northern brethren. Also known as the Carolina Gold sauce, instead of a vinegar base, the meat is dressed in a mustard-based concoction made of yellow mustard, apple cider vinegar, various spices such as chili peppers and black ground peppers, brown sugar, ketchup, and honey. The result is a thin golden sauce you should pour over the meat while it’s being smoked.
Last but not least, we have the cultural phenomenon every Kansas-born is proud of – the Kansas City BBQ sauce. This one is the most popular and most widely-used commercial sauce on the planet, made popular by its thickness, irresistible sweetness, and just the right amount of tang. Instead of trying it off the shelf, you want to dip your fingers into the real deal in some faraway BBQ joint in Kansas City itself.
The base of this gooey goodness is made of molasses and ketchup that give it its unique sweetness, but it’s the other ingredients such as liquid smoke, Worcestershire, brown sugar, peppers, and vinegar that give it the punch it’s known for.
Sauce style: sweet tomato, molasses-based.
Signature specialties: BBQ chicken, pork and beef ribs.
Americans love their barbecue, that’s for sure. However, oftentimes, credit is not given where it’s due, and even though the meat itself is the foundation, it’s the sauce that makes a dish so irresistible and unique. Now that you know where the best BBQ sauces hail from, go ahead and embark on your own exploration tour of the all-American barbecue scene.
Photo by vela | “Brushing Meats with BBQ Sauce” via Flickr.com
