My prediction is immediately before Thanksgiving.
Dungeness crab fishing is extremely important for local economies.
The start of commercial crab season may be up in the air due to early tests falling short of the required meat-to-shell ratio. Each year the DFG’s Marine Invertebrate Project tests the ratio of meat to shell because by law commercial crab season can’t start until that ratio is 25 percent.
If the season were to be delayed, local fishermen would have to once again tighten their belts after recent years of low crab harvests and no salmon fishing.
The first round of testing happened last week with crab traps set off Crescent City, Trinidad, Eureka and Fort Bragg.
The average percentage of meat to shell was 22.4 percent among the four areas, with Trinidad and Eureka crabs at 21.2 percent and 21.5 percent.
Crescent City crabs were 24.2 percent.
The 25 percent level must be met in all of the areas before crab season can start.
“It’s sort of an all or nothing deal,” said Pete Kalvass of the Marine Invertebrate Project. “The whole section from Point Arena to the Oregon border opens at the same time.”
Another test is required to determine if the North Coast crab population will reach the required plumpness by Dec 1.
“We will be testing again November 9th, 10th and 11th,” Kalvass said. “At that time we will have two data points, which will allow us to predict what things are going to look like come December.”
Kalvass did not think that the test results were unduly dire, or unusual.
“2006 looked very similar to this year,” Kalvass said. “And they filled out just fine. We’ve had to do second tests before.”
Part of the problem might be that the tests were performed earlier this year than last, Kalvass said.
“Generally speaking, if the tests are done earlier, they are more likely to run into this problem,” Kalvass said.
Wednesday, November 4, 2009
Chef Steve Salle's Turkey Tips
Cooking the turkey has been a mystery for many. Here are a few chef tips from Steve Salle, Culinary Director at US Foodservice San Francisco that might shine a little light on the subject.
Cook turkey to 165 internal temp ( over cooking will reduce your yield)…..let rest for 20 minutes before slicing ( this is very important for two reasons)…first the meat needs to climb to 170-175 for food safety.
Second Reasons….this will allow the juices to go back into the mussel (instead of pouring on the table)
General rule is a 10-15 % loss ( save for gravy)
Whole bird add another 50% for the bones…..35 lb whole turkey/50% = 17.5-10%(1.75 lbs. liquid loss)=15.75 useable turkey meat
Boneless Turkey Roast:
Start weight 20 lbs
Cooking loss 2.5 lbs
Useable product 17.5 x 16=280 oz…portion size 6oz / 280 =46……8oz/ 280 = 35…….most give a 8z portion, so 32-42 portions per case (approz)
Cook turkey to 165 internal temp ( over cooking will reduce your yield)…..let rest for 20 minutes before slicing ( this is very important for two reasons)…first the meat needs to climb to 170-175 for food safety.
Second Reasons….this will allow the juices to go back into the mussel (instead of pouring on the table)
General rule is a 10-15 % loss ( save for gravy)
Whole bird add another 50% for the bones…..35 lb whole turkey/50% = 17.5-10%(1.75 lbs. liquid loss)=15.75 useable turkey meat
Boneless Turkey Roast:
Start weight 20 lbs
Cooking loss 2.5 lbs
Useable product 17.5 x 16=280 oz…portion size 6oz / 280 =46……8oz/ 280 = 35…….most give a 8z portion, so 32-42 portions per case (approz)
Monday, November 2, 2009
Tuscan Baby Back Ribs
2 quarts water
1/4 cup plus 3 tablespoons kosher salt
1/3 cup sugar
2 tablespoons cracked black peppercorns
2 tablespoons ground fennel
1 tablespoon coriander seeds
2 teaspoons juniper berries, crushed
2 teaspoons dried marjoram, crumbled
4 bay leaves
1 head of garlic, halved horizontally, plus 2 teaspoons minced garlic
Two 2-pound racks of pork baby back ribs
4 large anchovy fillets, mashed
6 tablespoons fresh lemon juice
1/2 cup extra-virgin olive oil, plus more for brushing
2 tablespoons chopped parsley
In a medium saucepan, combine 2 cups of the water with the salt, sugar, peppercorns, fennel, coriander seeds, juniper berries, marjoram, bay leaves and the halved head of garlic, Bring the brine to a simmer, stirring, until the sugar dissolves. Arrange the racks of pork ribs in a single layer in a roasting pan just large enough to hold them. Add the brine and the remaining 6 cups of water. Cover and refrigerate for at least 8 hours and for up to 12 hours.
Preheat the oven to 325°. Drain and rinse the ribs and pat dry. Set the racks on a large rimmed baking sheet in a single layer and cover with foil. Roast for about 2 hours, or until very tender.
In a large bowl, mash the anchovies and the remaining 2 teaspoons of minced garlic, then stir in the lemon juice. Add the 1/2 cup of olive oil and the parsley.
Light a grill. Brush the grate with oil and grill the racks over a medium-hot fire for 5 minutes, turning occasionally, until crisp and browned. Transfer the racks to a cutting board and cut in between the ribs. Toss the ribs in the dressing and pile on a platter. Serve hot, warm or at room temperature.
1/4 cup plus 3 tablespoons kosher salt
1/3 cup sugar
2 tablespoons cracked black peppercorns
2 tablespoons ground fennel
1 tablespoon coriander seeds
2 teaspoons juniper berries, crushed
2 teaspoons dried marjoram, crumbled
4 bay leaves
1 head of garlic, halved horizontally, plus 2 teaspoons minced garlic
Two 2-pound racks of pork baby back ribs
4 large anchovy fillets, mashed
6 tablespoons fresh lemon juice
1/2 cup extra-virgin olive oil, plus more for brushing
2 tablespoons chopped parsley
In a medium saucepan, combine 2 cups of the water with the salt, sugar, peppercorns, fennel, coriander seeds, juniper berries, marjoram, bay leaves and the halved head of garlic, Bring the brine to a simmer, stirring, until the sugar dissolves. Arrange the racks of pork ribs in a single layer in a roasting pan just large enough to hold them. Add the brine and the remaining 6 cups of water. Cover and refrigerate for at least 8 hours and for up to 12 hours.
Preheat the oven to 325°. Drain and rinse the ribs and pat dry. Set the racks on a large rimmed baking sheet in a single layer and cover with foil. Roast for about 2 hours, or until very tender.
In a large bowl, mash the anchovies and the remaining 2 teaspoons of minced garlic, then stir in the lemon juice. Add the 1/2 cup of olive oil and the parsley.
Light a grill. Brush the grate with oil and grill the racks over a medium-hot fire for 5 minutes, turning occasionally, until crisp and browned. Transfer the racks to a cutting board and cut in between the ribs. Toss the ribs in the dressing and pile on a platter. Serve hot, warm or at room temperature.
Cashew Chicken Egg Rolls
1 pack Egg Roll wrappers1 lb finely diced boneless skinless chicken thigh
2 cups thinly shredded green cabbage
1/2 cup finely shred carrots
1/4 lb bean sprouts
3 green onions chopped
1 tsp ginger minced
2 tblsp Oyster sauce
Chopped Cashews
Heat wok and add Chicken with ginger until cooked. Add cabbage, carrot, onion, and bean sprouts until cooked. Add oyster sauce and cashew and let cool.
Place a tablespoon of mix in the center of an eggroll skin. Fold the bottom up over
filling, then fold the sides in to form an envelope shape. moisten remaining flap and roll egg roll over to seal. Deep fry in hot oil of choice until browned on all sides. Drain on paper towel and serve.
Sunday, November 1, 2009
National Honey Board Promotion Idea Calendar
Giving thanks was never sweeter. Make delicious honey pumpkin pies or honey pecan pies to greet Thanksgiving festivities. Bake soft and delicious honey rolls to serve with dinner.
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