Category Archives: Fish

Dungeness Crab at Half Moon Bay Harbor

crabs

photo by Dana Byrd

While I was in San Francisco the Dungeness Crab season opened up.  These prized crabs are very sweet and flaky and are a must to taste if you are in the area during the season.  It runs from November until June every year. A few years back the fisherman decided to sell the crabs directly from the boat to cut out the middleman.  So my friends and I headed down to the Half Moon Bay pier and stood in a long line to get a bag of these tasty beasts ($7/lb). All you do it look for a line of people in the marina, if there isn’t one they are sold out. I highly recommend this adventure. The whole experience was very fun and the people in line were very fun to chat with.

waiting in line for the crabs

waiting in line for the crabs

guy stuffing the crabs into the bag

guy stuffing the crabs into the bag

our catch

our catch

half moon bay

half moon bay

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Spicy Thai Pomelo Salad (Yam Som-O)

spicy pomelo salad

I saw some nice pomelos at Asian Midway and thought I would make Yam Som-O, a favorite dish of mine that I had in Thailand. Pomelos are cousins to the grapefruit, but are not as sweet and bitter. It has a very mild taste. This recipe is very spicy so be warned.  I found this recipe on Food & Wine but modified it for my tastes. I prefer shrimp in this dish to salmon.  Enjoy!

SERVINGS: 4

INGREDIENTS

  • Two 1 3/4-pound pomelos, peeled
  • 2 tablespoons vegetable oil
  • 1 large shallot, thinly sliced, separated into rings
  • 3 Thai chiles, thinly sliced
  • 1 tablespoon Asian fish sauce
  • 1 teaspoon sugar
  • 6 ounces medium cooked shrimp with tail on
  • 1/4 cup chopped basil
  • 1/4 cup chopped cilantro
  • 1/4 cup roasted and unsalted peanuts, chopped
  • sprinkle of sesame seeds

DIRECTIONS

On a work surface, separate the pomelos into sections, then peel each one. Using a fork or knife, break up the sections into pearls and transfer to a bowl.

Heat the oil in a small saucepan. Add the shallot rings and cook over moderate heat, stirring occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer them to paper towels to drain.

In a small bowl, stir the Thai chiles with the fish sauce and sugar. In a bowl, combine the pomelo pearls with the smoked salmon, basil, cilantro, peanuts, shallots and chile dressing and toss to coat. Mound the salad on plates and serve.

MAKE AHEAD

The fried shallots can be refrigerated for up to 2 days.

another serving

the pomelo bits

crispy shallots

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The Dancing Crab in DC

The Dancing Crab

The Dancing Crab in Washington, DC (off of the Tenleytown/American U. red metro line) is simply my favorite restaurant in DC. Every time I go to DC I go to the Dancing Crab. I assure you that when you visit you will leave smiling.

Once you get to the top of the metro escalators you will be on Wisconsin Ave. (no coincidence to my love for Wisconsin), you will surely be confused on which direction to start walking but my trick is that the dancing crab is always down the hill a bit.  Look for a hill and walk up it an then down and you will see it.

Diana's first time at the Dancing Crab

tired crab

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