Fig, Fennel, and Prosciutto Pizza with a Shallot Cream Sauce

The rampage of figgy foods continues! As I looked for inspiration for other fun, new things to do with figs, I chanced upon an amazing looking fig and fennel pizza that I knew I had to try. I changed things up a bit and was quite pleased with the outcome. Its one thing to say that I love pizza, but I really loved this pizza.

Fresh figs, fennel bulb, prosciutto, and leek for toppings, roasted shallot cream sauce, and gruyere–yeah, what’s not to love in that mix? These might sound like a lot of big flavors to all have together, but they really all have a phenomenal affinity for one another. Figs and the anisey sweetness of fennel, figs and prosciutto, figs and cheese, figs and the sharpness of shallot and leek–they are all fantastic on their own, and taken together all at once, it was one cohesive,… click to read more…

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Sweet Sesame Broiled Kona Kampachi

Having enjoyed two different raw preparations of my Kona Kampachi recently, I thought it was time to explore how this fish cooks. Being a Hawaiian fish, my first inclination was to aim for something Polynesian in nature, but then I drifted towards Asian flavors. I also wanted to give this fish a good sear, but not cook much beyond medium-rare. Combining these two ideas, I decided on a sweet, spicy, light sauce to glaze the fish during its brief vacation under the broiler.

I was inspired by one of my favorite Asian food bloggers take on this fish, so I thought I’d try to take that idea in another direction. This glaze had distinct Asian flavors (to speak in such broad strokes. I… click to read more…

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Kona Kampachi Ceviche

As I’d mentioned, I was very fortunate to receive a very generous gift from the kind folks at Kona Blue, so as promised, I thought I’d share with you all the ways I put this delicious fish to good use. Today, I opted for another raw preparation of this sushi-grade, tender, fish that really lets it shine: ceviche.

Also known as “cebiche” and “seviche,” the idea to this dish is simple: high quality, fresh fish, “cooked,” but without heat. Instead, you chemically cook the fish by employing a brief bath of acidic marinade composed of citrus. Each country in Latin America puts their own twist on this, but essentially you have a seafood salad where the fish becomes tender and takes on the flavors of the marinade… click to read more…

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Fig & Goat Cheese Swirl Ice Cream

I’ve said it before and I’ll say it again: I love fresh figs. Rather than just devouring them all as soon as I buy them, I’m trying to experiment with them in a lot more of my cooking this season (stay tuned for more figgy foods!), and if you’re a regular reader, you’ll know that if there is any one thing I have to do with any fruit, its make it into an ice cream. I’ve also been interested in how wonderfully figs pair with a variety of cheeses, so I thought I’d also experiment with another somewhat exotic ice cream flavor that caught my eye. So today, two ice creams for the price of one, swirled together in delicious harmony: Fig & Goat Cheese!

I imagine this flavor might perk up a few (skeptical) eyebrows, but that’s fine by me–more… click to read more…

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Kona Kampachi Sushi…and big news!

Food blogging has its perks. Aside from being a member of a surprisingly tightly knit community of really great people, every now and then, you might even chance upon some pretty awesome freebies. In this case, I really hit it lucky, and won a free fish (yay!). This is not just any fish–this is a Kona Kampachi from Kona Blue. I was pretty excited because this is very fresh and sushi-grade to boot, so the first thing that came to mind for me: sushi! (I’m so original! Good thing they don’t call it “ice cream grade”–you’d still stick with me, right, reader?) I’m not sure why, but making sushi is one of those things that always scared the hell out of me, so this was a biggie for me.

First, a bit more about the fish. I’d… click to read more…

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Grilled Shark with Pebre Sauce

The reaction I get to this dish when I mention it is “wait, did you say shark?” Yup, shark. I was compelled to try it when I saw it on sale because shark meat was new to me and I’m always up for something new. I wasn’t quite sure what it would be like, so I opted for some strong, South American flavors–a spicy, orange marinade before the shark hit the grill and a zesty cousin of chimichurri sauce: pebre sauce!

Unfortunately, I was pretty disappointed by shark and won’t be in any rush to have it again (but I’ll still happily watch them). If you’ve never had it either, it’s dense and more “meat”-like in texture compared to fish–not at all delicate or flaky (even compared to the density of swordfish). It has a very mild flavor, only slightly reminiscent of fish, but really, it’s quite bland. I do think this… click to read more…

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