January 21, 2013 |
Starwood Hotels and Resorts rolled out a discount this month that features prix-fixe lunch and dinner menus at restaurants including J&G Steakhouse at the W Washington, D.C. , and Kelvin at the W San Diego. The deal is good for three-course meals at 75 restaurants around the country for members of the hotel group's loyalty program, which is free to join. The deal: Show a Starwood Preferred Guest card (or proof of membership on a smartphone) and have lunch for $20.13 and dinner for $30.13 at selected restaurants.
August 11, 2012 |
Master Class is back in session this week, and chef Michael Cimarusti shares his secret to great grilled halibut: brining. "The brining of meats is common. Lots of people brine their Thanksgiving turkey. At Providence , we have taken to brining certain fishes. The one that has yielded the best results is Alaskan halibut. The technique also works with other white-fleshed fish and even salmon, but I especially like it with halibut, which has a certain reputation among cooks. "Halibut has many fans and just as many detractors, who are not wrong when they say that it is not the most flavorful fish.
August 11, 2012 |
The cure for anything is salt water: sweat, tears or the sea.¿ - Isak Dinesen Salt is the one ingredient that every person has in his or her cupboard. If you are like me, you might have several varieties from various far-flung sources. I've got smoked salt, mined salt, salt from the peaks of the Himalayas and salt derived directly from the sea, including my three favorites, fleur de sel , Maldon salt and sel gris . One of salt's most miraculous attributes is its ability to preserve foods.
August 11, 2012
Halibut is notoriously difficult to grill due to its low fat content. The brining process helps solve that problem, but there are a few more tricks as well. First, don't overcook it. Halibut is best when cooked to a low internal temperature. It will readily flake at only 118 degrees, the equivalent of a rare steak. Also, before grilling, brush a super-fine veil of homemade, or if you must, store-bought mayonnaise on both sides of the fish. This will help keep it from sticking to the grill.
August 11, 2012
Total time: 1 hour, 15 minutes, plus brining and refrigerating time for the fillets Servings: 6 to 8 Note: This recipe requires the use of a kitchen scale. Opal basil is available at select gourmet and farmers markets. Brined halibut 50 grams salt (scant ¼ cup) 600 grams water (generous 2¼ cups) 400 grams ice cubes (scant 4 cups) 3 pounds center-cut skinless halibut fillet 1/4 cup mayonnaise 1. Combine salt and water in a large mixing bowl and stir to dissolve the salt.
CALIFORNIA | LOCAL
May 13, 2011 |
The halibut derby is back. Whether the halibut are is another question. The storied Marina del Rey fishing tournament returns after a year on hiatus Saturday as the "Save the Halibut Derby," an acknowledgment that the contest may have played a role in the depletion of the fish in Santa Monica Bay. In years past, contestants reeled them in by the hundreds. But by 2009, the catch had shriveled to a mere handful. For decades, as many as 1,000 anglers set out by boat, kayak and float tube to hook the monster halibut that would win them a place in the record books.