Recipes

Arctic Char Coconut Curry

INGREDIENTS 1 tablespoon vegatable oil 1 sweet potato, peeled and cut into 1-inch pieces 1 onion, finely chopped thumb-sized piece ginger, finely grated 3 garlic cloves, crushed 1 teaspoon fish sauce 1 small chilli (serranos, jalepenos, or thai chilli), shredded and deseeded 1 green or red bell pepper, chopped and seeded 2 lemongrass stalks, split, […]

Recipes

Garlic Pepper Butter Roasted Crab

Yield: Serves 2-3 Time: 50 minutes INGREDIENTS • 1 Live dungeness crab• 1 stick of Kerrygold butter• 12 garlic cloves, chopped• 1 tablespoon of fish sauce • 1 tablespoon cracked black pepper• 1 teaspoon sugar• 1 teaspoon parsley, for garnish PREPARATION  Boil crab for 8 minutes.  Clean and cut crab into 4-6 pieces. Place garlic […]

Recipes

Cajun Butter Broiled Butterflied Shrimp

Yield: Serves 3-4 Time: 35 minutes INGREDIENTS • 1 pound Kauai Shrimp • 1 stick of Kerrygold Butter, softened • 6-8 garlic cloves, finely chopped• 1 tablespoon of Cajun seasoning, more or less to taste PREPARATION To butterfly the shrimp, remove the heads and set aside.   Then, using a sharp knife, make an incision along […]

Recipes

Kanpachi Poke

Yield: Serves 1-2 Recipe by Kumu Hula Kawika Alfiche from the local Kaululehua Hawaiian Cultural Center. INGREDIENTS 1/2 pound kanpachi (diced) 2 tablespoons ogo 2 tablespoons chopped green onion 1 teaspoon black sesame 1 teaspoon soy sauce 1 teaspoon sesame oil 1/4 teaspoon Hawaiian sea salt PREPARATION In a bowl, mix ingredients. Add more seasoning […]

Ahi Poke Crunch recipe
Recipes

Ahi Poke Crunch Wrap

YIELD: Serves 1TIME: 15 min INGREDIENTS • 1 ice-cream scoop of steamed white rice• One 12-inch flour tortilla• 1 small handful mixed greens• 1 tostada• Ahi Tuna Poke, recipe follows• Pickled ginger, for garnish• Serving suggestions: wasabi, spicy mayonnaise and teriyaki sauce Ahi Tuna Poke: • 1 pound sushi-grade ahi tuna (we dice it for […]

Mt. Lassen Trout recipe
Recipes

Mt. Lassen Trout with Cauliflower, Brussels Sprouts, Radish, Grapes and Almonds

YIELD: Serves 8 Recipe by Scott Pikey, Executive Chef at Mayacama Golf Club, Sonoma County, California, USA. Image by Diana DeLucia. INGREDIENTS Trout 8 ea. Trout Fillet (5 oz. portion) (3.5#) 2 Tablespoons Butter 6 Sprigs Thyme Slow Roasted Grapes 32 ea.Red Seedless Grapes ¼ cup Grapeseed Oil Cauliflower 1 head Purple Cauliflower 1 head […]

huachinango tacos
Recipes

Grilled Huachinango Tacos

INGREDIENTS 12 corn tortillas 1 medium sweet onion finely chopped 1 bunch cilantro finely chopped 1/4 cup fresh lime juice Salt and freshly ground black pepper 2 pounds red snapper fillets 2 teaspoons chili powder 2 teaspoons paprika 2 teaspoons dried oregano Spray cooking oil 4 limes quartered, for serving Store-bought or homemade hot sauce for serving PREPARATION Wrap the tortillas in aluminum foil, in 3 packages of 4 tortillas each, and set […]

Chilean Seabass
Recipes

ASIAN BRAISED FISH WITH GREENS

INGREDIENTS 1 lb. soba or udon noodles or 1 1/2 c. jasmine, brown or white rice 3 tbsp. soy sauce 3 tbsp mirin 1 tbsp. rice vinegar 1 tbsp. grated, peeled ginger root 3 garlic cloves, minced 6 scallions 1 head of bok choy (about 1 1/2 lbs.) 1 1/2 lbs. firm fish fillets, at […]

Verlasso Salmon
Recipes

SASHIMI SALMON SALAD WITH SOY & ORANGE

INGREDIENTS 4 oranges 1 or 2 limes 1 tablespoon soy sauce 3 tablespoons grapeseed oil 6 cups mâche (lamb’s lettuce) leaves 2 cups frisée lettuce, torn into bite-size pieces 1/2 cucumber, peeled, seeded, and thinly sliced (optional) 7 ounces sushi-grade salmon, skin removed 1 teaspoon sesame seeds, toasted PREPARATION Grate the zest of 1 orange […]

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