Oh my gosh, we have so much to talk about. We went to Hawaii two weeks ago, and it was incredibly beautiful and sunny, but not too hot.
A few days before we left for Hawaii, I did a fridge clean out, like I always do before we leave for a trip. aka. multiple stir fry's with weird combinations of vegetables for a week. There were a few other misc food items that I needed to use up - a bunch of chives, some Greek yogurt, two lemons, and a bag of potatoes.
I've always been particularly fond of pollock for its mild flavor. Because of this quality, I wanted to add something savory with a bit of punch to this recipe.
This is one of my all time favorite chowder recipes. It’s a knock-off version of a red chowder recipes from Red Fish Blue Fish in Victoria BC.
Bibimbap is probably one of the most well known Korean dishes. There are many variations of the dish, but I prefer mine with marinated salmon and veggies. To this dish, I added some steamed then fried broccoli rabe in soy sauce and olive oil and then sprinkled with sesame seeds, some fresh carrots, red pepper, avocado and green onions for garnish.
I have such a fond association with paella. It brings back so many memories of that summer abroad. That's why I was super excited when the Culinary Collective approached me to see if I was interested in participating in their virtual paella party this month, with National Paella Day is March 27th!
One of my favorite sauces to use with grilled seafood is chimichurri. It's similar to a pesto, but much tangier and often with a little heat. It's a combination of chopped parsley, olive oil, vinegar, garlic, chili flakes, salt, and pepper.