caviar

Ikura don is a Japanese rice bowl topped with brilliant orange pearls of salmon roe. For this easy recipe, we quickly marinate the already-cured roe in soy sauce and other seasonings to infuse it with more flavor, then load it onto freshly cooked rice.

Ikura Don (Japanese Rice Bowl With Salmon Roe) Recipe

(115 grams) cured salmon roe (see note)

(15 milliliters) usukuchi (light) soy sauce

(15 milliliters) mirin

(60 milliliters) homemade

Wasabi,

Nori seaweed strips,

Shiso leaf, for garnish (optional)

In a medium bowl, combine salmon roe with soy sauce, mirin or sake, and dashi. Let stand for at least 15 and up to 30 minutes. (This is a good time to cook the rice.)

Scoop rice into a serving bowl. Drain roe, then gently spoon onto rice. Garnish with wasabi, nori strips, and shiso, if desired. If you want, you can add other seafood to the bowl, like slices of salmon sashimi, picked cooked crabmeat, uni (sea urchin), or more.

Corn, black beans, tomatoes, red bell peppers, onions, and chipotle peppers in adobo sauce; is there a better salsa combination?&nbsp;&nbsp;Trader Joe's Copycat Cowboy Caviar is easy and delicious, and now you can stock your pantry with it and eat to your heart's content!

Trader Joe's Copycat Cowboy Caviar

olive oil

red bell pepper, (finely chopped)

onion, (finely chopped)

corn, (frozen

black beans, (canned, rinsed and drained)

whole chipotles in adobo sauce, (minced)

tomato sauce

tomato paste

lime,

cumin

chili powder

paprika

salt

garlic powder

In a large sauce pan, add the olive oil and onions.&nbsp; Cook the onions over medium heat until translucent - about 4-5 minutes.

Add the red bell pepper and cook for another 4-5 minutes.

Add all of the other ingredients and stir well to combine.&nbsp; Lower the heat to simmer, place a lid on the sauce pan and allow to cook for 30 minutes, stirring occasionally.

In the meantime, prepare 8 250 ml jars by washing them thoroughly with hot, soapy water.  Be sure to rinse the jars until the soap residue is gone.  Set the jars aside.  Next, boil a kettle full of water.  Place the seals and jar rings into a large bowl.  Pour the boiled water over top and let them sit.

Prepare your canning pot for the water bath method.  I use a large stock pot with a round metal cooling rack at the bottom so that the jars do not touch the bottom of the pot.  Fill the pot half full with water and bring to full boil.

Using a ladle, spoon the caviar into the prepared jars.  I like to use a metal funnel to avoid any of the caviar coming into contact with the rim of the jar. This will help to create a better and safer seal. Fill the jar so that only 1/2 inch  of head space remains. Remove the funnel and place a hot, sterilized seal on the jar. Screw on the lid until just snug. Be careful! The jar will be hot! Use a kitchen towel to hold the jar in place as you screw on the lid.

Using a jar lifter, place the filled jars into the large pot of boiling water. Bring the pot back to a boil and allow the jarred caviar to remain in the boiling water for 20 minutes. Carefully remove the jars and place on a kitchen towel where they will not be disturbed. As the jars cool, you’ll hear a popping sound. This is the hot liquid and air in the jar cooling down and contracting. This will create an air-tight seal and will allow you to store your relish for future consumption.

For best results, I recommend allowing the jars to sit undisturbed for at least 12 hours. With a damp cloth, wipe down the jars, re-tighten the lids, and store in a dark, cool place. The caviar will last for 12-18 months. Lastly, if you notice that a jar has not properly sealed, simply refrigerate that particular jar, and consume within the next 5-7 days. To test whether or not the jars are sealed, lightly press down on the seal. If the seal pops downward, the sealing process did not work.&nbsp;

These are impossibly fluffy on the inside and shatteringly crispy on the outside. To make that happen you need to rub them with oil (but don’t wrap them in foil!). And don’t cut them open until you’re ready to eat: If you do, the steam will escape, and they’ll cool down, meaning the butter won’t melt when you put it on—a true tragedy! 

Baked Potatoes

potatoes

Vegetable oil (for potatoes)

Kosher salt

pepper

sour cream

chives

dill and/or parsley

(2 sticks) unsalted butter, room temperature

jar trout or salmon roe or caviar

Flaky sea salt

These are impossibly fluffy on the inside and shatteringly crispy on the outside. To make that happen you need to rub them with oil (but don’t wrap them in foil!). And don’t cut them open until you’re ready to eat: If you do, the steam will escape, and they’ll cool down, meaning the butter won’t melt when you put it on—a true tragedy! This is one of the sides from Alison Roman’s “Steak House Night in America” menu, alongside: Martini Bar, Low-and-Slow Rib Roast, The Greatest Creamed Greens, and Upside-Down Apricot Tart.
Recipe adapted with permission from Nothing Fancy: Unfussy Food for Having People Over by Alison Roman (Clarkson Potter, an imprint of Penguin Random House, LLC). Copyright © 2019.

Bon Appétit

Place a rack in middle of oven and preheat to 500°. Prick potatoes all over with a fork (this allows the steam to escape, which helps the insides of the potatoes cook evenly and the skins crisp).

Working one at a time, drizzle a bit of oil over each potato and rub all over with your hands to cover in a thin, even layer; season with kosher salt and pepper. Set potatoes directly on oven rack and bake until the outsides are deeply browned and crisp and the insides are very tender (a paring knife inserted into the flesh should meet no resistance), 60–70 minutes.

Using tongs or oven mitts, transfer potatoes to a platter. Set out along with bowls of sour cream, chives, dill, butter, roe, sea salt, and pepper—and whatever else you feel like—and let guests slice open and top to their hearts’ content.

Warm up your festive affair with this easy creamy soup that can be whipped up the night before "Christmas".

Potato & onion soup with sour cream

butter

brown onions, halved, thinly sliced

Sebago potatoes, peeled, chopped (see note)

milliliters (3 cups) Massel chicken style liquid stock

milliliters (1 cup) milk

(1/2 cup) sour cream

btl salmon caviar

dill

Lobster and Caviar on Toast Points

Maine lobster tail (cooked)

Pane Di Mie or egg bread

Arugula

garlic

mayonnaise

chives (diced)

lemon

Sevruga caviar

Place your lobster in a pot of rapid boiling water (heavily salted) for 10-15 minutes or until tail has a nice pink/reddish color and has curled. Drain, run under cold water and set in refrigerator to cool.

Place sliced bread on a cookie sheet and toast in the oven for 10-15 minutes or until well toasted. Wrap garlic in aluminum foil with olive oil and place in the oven for 15-20 minutes until the garlic cloves are soft. Set aside to cool.

In a bowl, combine mayonnaise, roasted garlic cloves and chives. Mix well.

Remove your lobster tail from the refrigerator. With pairing scissors cut the front and back of the tail lengthwise and remove meat. Set aside.

Remove the crust from the toast and cut into points (triangles). Dab your herbed and garlic mayonnaise on the toast in the center. Slice your lobster so you have a nice hearty piece on top of the mayonnaise. Place a piece of arugula on top of the lobster and finish with a dab of caviar.

Lemon Capellini with Caviar

Olive oil, pasta

capellini

unsalted butter, melted

lemons

white pepper

very good black caviar

lemon,

Drizzle some olive oil in a large pot of boiling salted water, add the capellini and cook al dente. Drain quickly, leaving a little water with the capellini. Quickly toss the capellini with the melted butter, lemon zest, lemon juice, salt and pepper.

Place one serving of pasta on each plate and top with a large dollop of fresh caviar. Garnish with grated lemon zest. Serve immediately.

Don't have caviar? Don't worry about it. I've made this many times and I've never added caviar (I'm not made of money, after all). Just the lemon butter sauce and the capellini is delicious! I usually halve the butter (it's a lot of butter after all) and throw the juice and zest of the third lemon in instead of as a garnish. My husband asks me to make this all the time. It is definitely a side dish though, so make some chicken or shrimp to go with it. It's delicious with either.

Followed the recipe exactly and it came out excellent! I was worried that it could be too lemony given the quantity of lemon juice but it was just perfect! Love Ina and her recipes!

Just ok even though I love lemon and caviar.  I felt it was lacking protein.  It’s probably better as a starter than an entree, but I did it as the later which is probably why I rated 3 stars

A little caviar goes a long way! Delicious and a nice change from cheesy pasta dishes. 

This dish had just the right amount of lemon that I love and the caviar added the sea to my dish - very Tasty. Another good one Ina Garten.  I just love your cooking.

I made this last year for Christmas Eve as a course in my feast of the 7 fishes. It is so simple but really unbelievably delicious. I didn't change the recipe much, but I did add a drop of truffle oil right before serving. I'm really surprised there aren't any reviews for this dish because it's quite good. I am planning on making it again this year!

Lobster Mousse Puff Pastry Bouchees

lobster

heavy cream

tarragon leaves

Mini puff pastry shells

egg egg

1-ounce American farmed paddlefish caviar, optional

In a food processor, puree the lobster meat with the salt and paprika. With the motor running, add the cream in a steady stream and blend until the mixture is smooth, then add the tarragon.

Place the pastry shells on a lightly greased baking sheet, brush the tops with the egg wash, being careful not to let the wash drip down the sides, and bake in the middle of the preheated oven until they are just beginning to color, about 7 minutes. Transfer the shells to a rack and let them cool completely.

Pipe or spoon the lobster mousse into the puff pastry shells and bake in the oven until the mousse is set and the shells are golden brown, about 4 to 5 minutes.

Serve immediately topped with a slices of lobster and a dollop of caviar, if using.

Caviar Pie

eggs, hard-cooked, finely minced

scallions

Blend the eggs and mayonnaise (using enough mayonnaise just to bind the eggs) in a small bowl. Line a well-buttered 8 or 9-inch pie pan with the egg mixture, pressing firmly over the bottom and up the sides to form the crust. Scatter the scallions over the crust, then spread with the caviar. Frost with the sour cream and refrigerate until ready to serve. Set the caviar pie on a cocktail table with crackers or freshly made melbas, which can be dipped or spread.;

Straw and Hay Pasta with Cream and Smoked Salmon

pasta

unsalted butter

salmon,

Salt and pepper

Cook the pasta and while it is cooking, melt butter over low heat. Stir in the salmon and warm it for a few seconds Add the cream and reduce over low heat until somewhat thickened. Season to taste with salt and pepper. When pasta is done, drain it and return it to saucepan and toss with sauce; adjust seasoning and serve garnished with chives and caviar if you wish.

B.E.D. of Scallops and Nori " egg roll" with Champagne Cavier Sauce

shallots

Champagne

sea scallops

sesame oil

eggs

baby bok choy,

carrot,

nori sheets

Orchid flowers and chives,

In a saucepan, sweat the shallots in butter. Add the Champagne and heavy cream and bring to boil then reduce heat to a simmer for 10 minutes. Blend the sauce and strain. Sprinkle with salt and pepper. Keep warm and set aside.

Score all the scallops and season with salt and pepper. Heat up a saute pan with sesame oil and sear both sides of the scallops, 3 minutes on each side.

Beat and season the eggs as if for scrambling. Sweat bok choy and carrots in sesame oil and season. Add the eggs and scramble until semi dry. Place nori in sushi mat and roll the scrambled egg into a sushi roll. Cut each roll in equal sizes on a bias.

To plate: add the caviar to the warm sauce and divide the sauce into 4 plates.

Plate 3 scallops each and top it with the nori " egg roll". Add orchid and chives to decorate.

Quail Eggs Benedict and Caviar

white vinegar

quail eggs

croutons

Osetra Caviar

Hollandaise sauce (recipe follows)

lemon juice

Tabasco sauce

black pepper

Bring a medium pot of water to a simmer. Add the vinegar. Gently break the quail eggs, one by one, into the simmering water and poach for 1 minute. Remove the eggs from the water with a slotted spoon and place in a bowl of cold water to stop the cooking. Place one cooled, poached quail egg on each crouton. Top with a little hollandaise sauce and caviar.

Beat egg yolk. Place bowl over a pot of simmering water, making sure that the bottom of the bowl does not touch the water. Beat the egg until thickened, pale yellow and doubled in volume. Remove the bowl from the heat. While beating, slowly add the butter in a slow, but steady stream. When the butter is incorporated, add the lemon juice and Tabasco sauce. Mix well. Season to taste with salt and pepper. Keep warm.

Bass Rosace, Steamed in Lemon Grass, Served with Caviar and Lemon Sauce

sea bass fillet, bones removed, cut into long thin strips

vermouth

lemongrass stalks

onion, roughly chopped

celery stalk, roughly chopped

carrot, roughly chopped

thyme

bay leaf

champagne

peppercorns

shallots, thinly sliced

lemons, peels removed and cut in half, reserved

zucchini

chicken stock

red bell pepper, skin removed, julienned

caviar,

To prepare the fish: Line a sheet tray with parchment paper and arrange the sliced bass in a single layer. In a small sauce pot, bring 1/4 pound unsalted butter and vermouth to a high simmer, melting butter. Remove from heat. When slightly cooled, brush both sides of fish with butter glaze.

To form the rosace: Take one strip of bass and wrap tightly around your index finger. Remove your finger and tightly wrap another strip around centerpiece. Repeat procedure until you have formed a rose (approximately 7 strips per rose). When rose is shaped, fan out top of rose by bending top part of the fish backwards to give it a petal shape.

To prepare steamer: Fill the bottom half of steamer with lemon grass, onion, celery, carrot, 2 sprigs of thyme, bay leaf, half of the peppercorns and half bottle of champagne

To prepare the lemon sauce: In a medium rondeau, sweat shallots with olive oil over medium heat. When translucent, add lemon peels, juice of lemon, garlic, remaining thyme, and peppercorns. Deglaze with remaining champagne and reduce until dry. Add heavy cream and reduce. Remove from heat and whisk in cubed butter one at a time. Season with salt and pepper. Strain through a chinois or fine mesh cap. Reserve and keep warm.

To prepare zucchini: Cut into 4 1/4-inch segments. Quarter each segment and `tournee into leaf shapes. Blanch into boiling salted water. Cook for 2 to 3 minutes, or until tender. Remove from heat and shock in ice bath for 1 to 2 minutes. Reserve.

To plate: Bring liquid in steamer unit to boil. Arrange rosace in the top part of the steamer unit and cover. Steam for 7 to 9 minutes until fish is cooked and moist. In a small saute pan, melt 1 tablespoon butter with chicken stock to form a glaze. Add zucchini and warm through. When bass is cooked, remove from steamer and dry the base of the rose. Place on the left side of the plate. To the right, arrange the zucchini petals into a leaf shape. Place 2 to 3 pepper strips at the base of the zucchini petals to form the stem. In a small bowl, combine caviar with a small amount of lemon sauce. Spoon sauce around the base of the rose. Top off with lemon segments and chervil. Serve immediately.

Lemon Fettuccine with Asparagus and Salmon Caviar Recipe

Lemon Fettuccine with Asparagus and Salmon Caviar

fettuccine

whipping cream

(1/4 stick) butter, room temperature

lemon peel

Parmesan cheese

salmon caviar

Cook pasta in large pot of boiling salted water until almost tender, stirring occasionally, about 6 minutes. Add asparagus and cook until pasta is tender but still firm to bite, about 3 minutes longer. Drain. Transfer to large bowl.

Meanwhile, stir cream, 1 tablespoon butter, and lemon peel in heavy small saucepan over medium-high heat until mixture comes to simmer. Reduce heat to low. Whisk in 2 tablespoons cheese. Cook until sauce is smooth and thickens slightly, stirring constantly, about 1 minute.

Add sauce to pasta and asparagus and toss to coat. Add remaining 1 tablespoon butter, 2 tablespoons cheese, and lemon juice; toss again to coat. Season to taste with salt and pepper. Divide pasta mixture between 2 warm bowls. Spoon salmon caviar atop pasta. Sprinkle with chives and serve.

Here’s a stunning seafood appetizer that will leave a lasting impression on your holiday dinner guests – because really, how many hosts pull out all the stops and serve caviar and smoked salmon? It couldn’t be easier to whip up: stock up on the classic combo of caviar and smoked salmon, pair with a blend of goat cheese and cream cheese and top with dill on petite toast squares. Sure, the preparation is simple but the flavors aren’t – smoked salmon, rich cheeses, and nutty sturgeon caviar meld into one blissful bite.

Caviar &amp; Smoked Salmon Canapés Recipe

Tablespoons goat cheese

Tablespoons cream cheese

salt,

whole wheat mini toasts

ounces smoked salmon

ounces caviar

In a small bowl, blend the goat cheese and cream cheese until smooth. Add salt to taste.

Roll the smoked salmon lengthwise, and slice into one-inch rolls.

Arrange the toasts on a serving plate, and carefully distribute the cheese blend onto each toast. Place a roll of the smoked salmon on top of the cheeses, then gently spoon the caviar around the salmon. Garnish with fresh dill.

Gather the family round on Christmas morning and dig in to our indulgent spread, made up of homemade cured salmon, a quick pickle, plus zesty dill and lemon cream cheese

Cured salmon build-your-own bagel board

tbsp black pepper

muscovado sugar

sea salt flakes

salmon

full-fat cream cheese

cucumber

red onion

caster sugar

tbsp white wine vinegar

selection of toasted bagels

rye bread

caper berries or capers, drained

Up to four days but at least two days before serving the salmon, mix the pepper, sugar and salt together. Pat the salmon dry with kitchen paper and run your hands over the flesh to find any stray bones – use tweezers to pull these out, if needed. Lay the salmon in a dish, skin-side down, and pack the salt mix over the flesh. Cover the fish with a board or tray weighed down with a few heavy cans or jars. Transfer to the fridge for at least two days or up to four, turning the fillet about every 12 hrs.

To make the dill cream cheese, beat all of the ingredients together and set aside. This can be made up to a day ahead and chilled.

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Lobster Mousse Puff Pastry Bouchees

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