Whenever halibut season rolls around, I immediately think of my grandpa. He often made the trek north to Alaska with a few buddies and brought back lots of fresh crab and halibut for us to enjoy throughout the year.
Halibut is just so pleasant. Light, flaky, mild and versatile, too. You can prep this white fish almost any way you please. Whether you’re simply adding a few fresh herbs and oil for pan-searing or getting a little crazy and deep-frying big chunks to a golden brown with some salt — that’s how grandpa like it — halibut can handle all comers.
One thing to remember, though, is that halibut is easy to overcook because it’s very lean, with very little oil content.
So make sure you’ve got a good marinade, a few pats of butter, or an oil-laden brush handy and don’t let it sit in the pan or on the grill too long.
Check out our simple cooking guide for straight-forward tips on how to cook your halibut just how you like it. (It’s not the flashiest, but it’s legit and gets right to the point).
The question is: How do YOU like your halibut? Now is the time bust out your favorite recipe or try something new, because you can save $7.01 lb. during this week’s Big Board Buys. And if you’re in the mood to experiment, we’ve got a bevy of ideas for you in our recipe archives, including Panko- and Coconut-Crusted Halibut for a bit a crispness, Halibut Burgers for the grill, Thai-Style Halibut for a worldly twist, or Halibut with Tomatoes and Basil, which pairs perfectly with tender organic asparagus, which also is on sale on Big Board for $3.98 lb.
Sounds like the pinnacle of fresh spring eating to me.
Let’s Get Crackin’ with CB’s Nuts
“It’s the fans that need spring training. You gotta get ’em interested. Wake ’em up and let ’em know that their season is coming, the good times are gonna roll.” – Harry Carey, legendary Chicago Cubs announcer
I don’t really follow professional baseball much anymore — 162 games? Really? — but there’s nothing quite like a sunny, spring afternoon out at the old ball park. Very little of that pleasure has anything to do with counting balls and strikes at Safeco Field … er … T-Mobile Park, as it’s now called. For me, it’s all about the energy of the crowd; the crisp, cold, overpriced beer; and the steady, salty rhythm of cracking peanut shells one by one.
You can’t replicate the roar of the stadium at home, but you can certainly enjoy cracking peanuts ‘til your heart’s content, and CB’s Nuts, one of our local partners in Kingston, fresh-roasts the perfect version of this fun, crunchy, springtime treat. Makes sense, since owner Clark Bowen got the idea to start his own peanut roasting company while at a Mariners game.
We’re proud to have been the first wholesale customer for CB’s in February 2006 and Clark and his wife, Tami, have continued to perfect their brining and salting process, which leaves very few bitter “duds” in the shell and adds a pesticide screen for safety.
“I feed the peanut butter to my children daily and I want to bring the healthiest product we can to the market,” Clark says.
They also offer almonds, cashews, hazelnuts and pumpkin seeds (my personal favorite). And if you’re a DIY kind of person, you can grind up CB’s peanuts fresh in our Bulk Foods department. That’s pretty rad.
It’s Always Sandwich Season
Another quick shout-out to this week’s Big Board.
It’s quite obvious that the hard-working Specialists from our Deli and Bakery departments were hanging out last week and had a conversation that went something along the lines of, “You know what’s awesome? Turkey sandwiches!”
I’m guessing some high-fives were involved, too. I, for one, will not disagree. Take advantage of delicious, sliced-to-order Applegate Turkey Breast for $7.98 lb., imported Swiss Cheese for $6.98 lb., and a loaf of Organic Thin-Sliced Franz Breads for $3.48. All combined that’s a savings of more than $15 on high-quality, delicious tasting food. The table is set, the food is ready, and it’s always a good day for a killer sandwich.
Our very own cheese whiz, Shauna Howell, offers up a cheese worth discovering.
BRIE LE CHÂTELAIN: If you’ve just returned from a weekend in Paris and find yourself hankering for a wedge of earthy, pungent cheese that has a bit of funky mushroom flavor, search no further than this unctuous Brie.
It will take you back to the sidewalk cafés of Normandy. Le Châtelain is made using the same French recipe master cheesemakers have used for years, but with pasteurized cow’s milk, according to American standards. I always say every party needs two wedges of Brie — one that slightly stinks up the room for the more developed palate and one for everyone else.
This is the real deal for the real Brie lover.
Chris Allen is a copywriter and assistant marketer with Town & Country Markets. He’s a former contributing editor, radio anchor and producer, and an Air Force veteran. He’s also mastered the art of chopping red onions with one hand while sipping a dry Tempranillo in the other.