Category Archives: Entrees, Fish

Uni Pasta

After a long hiatus, I’m back with a few new recipes. This one is Julie’s favorite pasta. You can get fresh uni at Tokyo Seafood in Berkeley.

Ingredients (for two)

2 quarter trays of uni (or more if your budget permits)
1/2 lb. thin spaghetti
2 oz. garlic, minced
1/2 t. chili flakes or equivalent whole chili
1 1/2 t. extra-virgin olive oil
2 sliced rock-hard sourdough bread
2 oz. white wine
2 oz. chicken broth
2 oz. sweet butter, room temperature
1 bunch green onion

Steamed Fish

This recipe has become a favorite quick dinner that’s also healthy. Stop by 99 Ranch on the way home and buy a nice steak of Grass Carp or Cobia, some ginger and green onions, and you’re ready to go. Start the rice cooker…

Steamed Fish with Ginger and Green Onions
1 1/2 lb. fresh fish steak, on the bone


2 Tbl. light soy sauce (not light as in salt) I use Pearl River Bridge. It comes in light (normal) or dark, which tastes a little like molasses.)
2 Tbl. Rice Wine – use sake if you don’t have Chinese white rice wine. Here’s the one I use from 99 Ranch. 1 tsp.  Toasted sesame oil
1 tsp. rice wine vinegar
1 tsp. sugar
pinch white pepper

1 oz. fresh ginger, julienned
1 oz. scallions, white part, julienned


Combine the soy, rice wine, sesame oil, rice wine vinegar , sugar, and pepper with the ginger, and mix to dissolve sugar.


Pour over the fish,


Then top with the green onions,


and steam, covered, until the fish can be easily pierced with a chopstick, about eight minutes for grass carp and twelve for Cobia.


Serve with steamed rice to sop up all of the tasty juices.  Happy cooking!

Summer Calamari Stew

The tomatoes are pouring out of the garden almost faster than I can use them, so this is the first in a series of tomato recipes. Yes, I serve them sliced with olive oil, maldon salt, black pepper, basil and some sort of rich cheese at least twice a week, but still I need to use more. This recipe uses amazingly fresh Monterrey squid from Osprey Seafood in Napa with garlic and chilies from last year, and tomatoes and squash from this year.

1 1/2 oz.  Extra-virgin olive oil (I use the Tuscan  from Costco)
1/2 oz. garlic, peeled, root end off, and sliced thin1/2 oz. canned anchovy filet, minced
2 ” dried cayenne chili, crushed up

Heat a suitable pot over medium heat, then add above ingredients, and saute until fragrant.



When the garlic begins to soften, add:

1 lb. fresh tomato, cored, peeled, and coarsely chopped (concassee)
Salt and freshly ground black pepper

Bring to a boil, then reduce to a simmer. Cook slowly for about ten minutes, or until the tomatoes lose their raw flavor.


Then add:

1 lb. fresh calamari, cleaned, tubes cut into about 1″ rings.


Raise the heat to high, and cook just until the squid begins to firm up.


Meanwhile, in a large saute pan, heat 1 oz. EVOO, and add 12 oz. green and gold zucchini cut into large dice. Season nicely with salt and pepper, and cook, tossing, until the squash begins to soften.


Finally, add the tomato and squid mixture to the squash, and toss to combine evenly. Simmer just until the squid is fully cooked, about two minutes, then season to taste with salt and pepper and serve over steamed rice. A nice bottle of rose from Provence and you’re all set for dinner!


Another Japanese NYE dinner  menu…


Mountain potato with plum and quail egg


Giant clam (mirugai) sashimi, sashimi soy sauce


Broiled hamachi sashimi, ponzu sauce, jalapenos


Abalone and daikon poached in dashi, mitsuba leaf


Toro tartare “Nobu” with soy wasabi dashi broth and caviar


Toro over warm sushi rice


Garlic chives (nira) simmer with eggs in dashi broth.

Happy New Year 2014 from Napa Valley!

Sausage and Squid Pasta


After the Thanksgiving feast, there was lots of sausage and squid leftover. A couple of dried cayenne chilies, some garlic and an onion, and some Saq Marzano tomatoes form the garden, and pasta sauce was underway.


I fried the sausage real brown on one side (in Costco EVOO) to get some meaty flavor.

Garlic and torn up chilies next, stir a little to get the garlic hot.


Then add the onions and cook over high heat until they soften and begin to brown.


I added a couple of pints of the San Marzano tomatoes from last summer, some salt and pepper and a little EVOO, and simmered for an hour.


After the vegetables have cooked completely and the sausage flavor has permeated the sauce, I cut the squid up into rings.


Tossed it in and gave it a stir.


And reduced the heat to low.



About fifteen minutes later, the squid had released its liquid into the sauce, and I stirred in a little butter.


Spaghetti with a little EVOO and pasta water, and ladle the sauce over.