I’ve been hanging out with the folks at Alaska Seafood lately.
First there was the seafood boil this summer partially hosted by Alaska Seafood. Followed by my fishing trip to Alaska. We also reconnected recently at the FoodBuzz Festival where Chef John Ash was cooking up a storm in the Tasting Pavilion using lots of the very best seafood from (yep) Alaska. If you were there I am sure you remember his Asian inspired Halibut in a Spicy Coconut Broth and his Snow Crab Cakes in Tarragon Aioli. The crabbiest cakes I’ve tasted in a long time. (follow links for printable recipes).
But I know you and that’s not near enough seafood for you, is it? Well then you’re in luck. The Table Set has even more tasty tid-bits from the sea for you this week in an episode called Dilled Torsk. Which is an hilarious name for a podcast, don’t ya think? Torsk is the Norwegian word for a fish my good friends in Alaska would call cod. So expect some cod talk in this episode devoted to all sorts of fishy endeavors. From choosing seafood to cooking seafood (there’s no reason to be afraid)…
We even bring out the Hot Pot again this week and fill it full of Betty Crocker seafood recipes from the 1970s. Listen to the good-hearted fun as we randomly pull out recipes and try to interpret them through the eyes of a modern cook.
And of course you’ll hear more about my adventures to Alaska and even listen to a call I made to my buddies at The Table Set from a boat in Alaska.
Here is a visual peek of what you might expect to hear this week. I hope you’ll tune in to the episode. GREG