As my girls would say to me, I have turned into a total “bubble head.” A bubble head is what we call someone that has been watching too much tv. And that I have. My little brother sent Pete the Mad Men box set (because no one can believe that we have never seen it) and we watched almost the whole first season on Saturday. Sunday involved the Seahawks game (devastating by the way) and as many hours as humanly possible of Golden Globes red carpet action before then watching the awards show. Then more Mad Men. I have a problem. I’m not sure if I get Mad Men yet. Don Draper kind of has a sexy thing going on, but I just can’t understand what is going on there. I think I keep waiting for something to actually HAPPEN! And it’s just not… Will it get more exciting after the first season? And I can not get over all that day time drinking and don’t get me started on the ciggies and the sexism!I am so busy talking about TV that I forgot I was supposed to be talking about this pizza.

My parents came over and I made dinner during the Golden Globes. This was kinda reminiscent of when I was a kid and my dad traveled a lot for work. So my mom would entertain us by having us get all dressed up to watch the Golden Globes and the Oscars and we would make “fancy” appetizers. I made a fancy appetizer tonight. I made tuna tartar but on a pizza. And it was freaking good. I will be making this for any and all parties/company up in the near future. To make Tuna Tartar Pizza, this is what you do: Bring the red wine vinegar to a simmer and add the shallot rounds. Simmer the shallots for a few minutes and then transfer the shallots and the red wine vinegar to a bowl and set aside to cool. Preheat the oven to 450 degrees. Roll the crust out and into a round. Spread a tablespoon of olive oil on a sheet pan and then place the dough over the oil on the sheet pan. Spread the remaining olive over the crust and sprinkle with kosher salt. Bake at 450 for about 10-12 minutes until the crust is a crispy golden brown.

Meanwhile, mix together the crème fraiche, wasabi and 2 tablespoons of chives. (feel free to add more wasabi if you like). When the crust has come out and is still hot, slather the crème fraiche mixture over the crust. Layer the cucumbers, avocado, red pepper, tuna, fresh cilantro and green onion. Sprinkle the remaining 2 tablespoons of chives over the top and then add the pickled shallots and drizzle the last tablespoon of olive oil over the pizza.where to buy sushi grade fish in madison wi -2 shallots, thinly slicedwhere to buy sushi grade tuna toronto -¼ cup red wine vinegargenki sushi menu hawaii -½ teaspoon kosher saltjiro dreams of sushi srt dutch

-1 Pizza Crust (I used Trader Joes) -¼ cup olive oil -½ cup crème fraiche -½ teaspoon wasabi paste -4 tablespoons minced chives -1/3 english cucumber, thinly sliced -½ avocado, thinly sliced -1 red jalapeno, thinly sliced -8 ounces sashimi grade tuna, thinly sliced -¼ cup fresh cilantrowhere to buy sashimi grade salmon in melbourne -1 green onion, thinly slicedsushi grade fish cape cod -1 tablespoon olive oilyo sushi takeaway menu dubai 1. Bring the red wine vinegar to a simmer and add the shallot rounds. 2. Preheat the oven to 450 degrees. 3. Roll the crust out and into a round. 4. Bake at 450 for about 10-12 minutes until the crust is a crispy golden brown.

5. Meanwhile, mix together the crème fraiche, wasabi and 2 tablespoons of chives. 6. When the crust has come out and is still hot, slather the crème fraiche mixture over the crust. 7. Slice and serve immediately! Preparation time: 10 minute(s) Cooking time: 20 minute(s) Number of servings (yield): 81 lb sushi-grade ahi tuna, cut into quarter inch dice1/3 c of fresh lime juice1 T soy sauce1.5 t dijon mustard1 T fresh ginger, finely minced4 green onions, finely minced1 t fresh jalapeno, minced1/3 c cilantro, chopped3-4 roma tomatoes, diced small1 avocado, diced smallIn a medium bowl combine tuna and lime juice. Refrigerate for thirty minutes, stirring every so often to redistribute the lime juice. In a separate bowl whisk together soy sauce and mustard, then stir in green onions, jalapeno and ginger. Add to tuna, then gently add cilantro, tomato and avocado. Serve with tortilla chips.Printable version hereNotes: So, yeah, ceviche.. family food blog... a little weird I know.

But Steve and I love the stuff and sometimes we like to put the kids to bed and pretend we are a cocktail party of two. I thawed three 8 oz tuna fillets, pan-seared one and chopped up the other two. Caroline, Edward and Patrick split the cooked one (with ketchup and A1 respectively - I think these are the bottled-sauce-in-a-pinch years; try it plain first but then break out the familiar) and Steve and I had ceviche and wine for a late dinner. This would make a terrific starter for a small dinner party.Swai fish is a Catfish from Vietnam which has a milder taste and more delicate texture than our native Channel Catfish and may therefore be more approachable for people who do not normally care for catfish. Swai are moist, sweet and mild flavored with beige colored flesh which turns white after cooking. It is coarser and more grainy textured than Basa, which is closely related and sometimes wrongly sold as Swai. In Vietnam, Basa fish are preferred over Swai because of its more delicate flake and sweeter flavor.

Because the Vietnamese like Basa better, and since Swai grows more quickly, more Swai is shipped to the US markets than Basa. Tra, Iridescent Shark, Shark Catfish, Striper (Trader Joe’s), Striped Catfish, Striped Pangasius, River Cobbler (UK). Swai is sometimes incorrectly called Basa or Panga. The quality of catfish is dependent upon the water conditions and feed. Watch out for “specials” which may feature lower quality product. Know and trust your vendor, some oversees packers have been known to load only 80 – 90% of the weight into the case. Some Vietnamese processors will also soak their Basa fillets in sodium tripolyphosphate to increase yields, and they won’t always put it on the label as they’re supposed to. While proper use of STP is a widely accepted processing practice used to maintain both moisture and quality, improper use of STP can result in excessive moisture loss after thawing, which results in an inferior and more expensive product. Frozen skin/off fillets weighing from 2 oz to 11 oz each.

Typical grading is: 3-5 oz, 5-7 oz, and 7-9 oz. It is available as raw unbreaded fillets, and with a variety of breadings including a parmesean breading. Swai have fins which are dark grey or black. Juveniles have a black stripe along the lateral line and a second black stripe below the lateral line. Juveniles also have shiny, iridescent skin which is why they have the name Iridescent Shark. Larger adults on the other hand are uniformly grey and lack both the striping and the iridescent quality. Adults reach up to 4 feet (130 cm) in length and can weigh up to a maximum of 97 lb (44 kg). Photo by Lerdsuwa distributed under license GNU Free Documentation License Fresh seafood availability chart: green areas show peak availability, light green show limited availability, gray indicates not available fresh. If you have yield info on this fish please comment below. Swai fish are a fresh water fish found in the Mekong River basin of Southeast Asia as well as the Chao Phraya river system.

They have also been introduced into other river basins in the region. Tra, Striped Pangasius, Basa, Striped Catfish Disclaimer: The sustainability info above is accurate to the best of our knowledge. However, each program randomly updates their information without our knowledge. We therefore recommend that you verify the current accuracy of this information. = Best Choice/Recommended      = Good Alternative      = Avoid/Not Recommended In the United States, Channel Catfish (the predominant catfish cultivated in the US) is considered the Best Choice. Although Swai is considered a sustainable resource, there are some ecological concerns about the way it is managed. During the on going “catfish wars” between US catfish farmers and Vietnamese farmers there has been a lot of accusations thrown around about polluted, poisonous Basa and Swai Fish. But an independent study was done by Doug Marshall, a professor of food science and technology at Mississippi State, and graduate student Amit Pal.

He looked at three questions: Did one have more bacteria than the other? Is Swai safe to eat? based upon a 6 oz (171 grams) raw edible serving. * Calories/Calories from fat * Saturated fat grams Because swai has such a delicate taste it is very versatile in the kitchen and lends itself well to many preparations and sauces. Any recipe for cod or halibut should work well with this fish. If you are a die hard catfish lover, then you may be disappointed with swai because its flavor is not as robust as our native Channel Catfish. Grilled “Bruschetta” Fish with Parmesan Basil Potatoes Fried Fish Dinner with Swai Unless otherwise noted, the content, text, images and work on Chef’s Resources is licensed and must use proper attribution as defined here. Any content which is copied must give attribution via an active “dofollow” link to the page on Chef’s Resources from which it was copied. Permissions beyond the scope of this license may be available by Contacting Us.