Dungeness Crab Season Opens November 1

The Dungeness crab season opens this coming Saturday, November 1, here in Northern California. However, the commercial crab season will not open until after November 15. I am looking forward to indulge on Dungeness crabs this year and until next year.


Dungeness crab sport fishing season opens Saturday Wildlife officials expect decent year By Samantha Clark

SANTA CRUZ >> Dungeness crab fans can start fishing this weekend but must wait to set their nets after 12:01 a.m. Saturday.

Previous years have yielded high numbers, but Dungeness crab catches tend to be cyclical. State Fish and Wildlife expects to see more average seasons in the future.

"We're coming off really good crab years, so people might expect some leaner years to come," said local sportsfisher Mike Baxter. "But we're hoping it'll be as good as last year."

He said expectations are high.

The crabs are often found at sandy or sand-mud bottoms at depths less than 300 feet. They tend to live in cooler northern and central California waters.

Fisherman can keep a maximum of 10 Dungeness crabs with shells larger than 5.75 inches across. Cabbers on party boats can keep up to six crabs that are a minimum of 6 inches.

Regulation requires that fishers monitor their gear and raise nets every two hours to make sure undersized and unwanted species can be quickly released.

Fish and Wildlife also suggests trap fishermen watch their traps because if lost, they can kill crabs.

Crabbing is banned in the San Francisco and San Pablo bays, which are crab nursery areas.

Commercial fishers, whose season begins Nov. 15, use the sport opener to gauge roughly how their season will fare.
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"If the sports guys get a few, the commercial guys get a little excited," said Hans Haveman, owner of H&H Fresh Fish, a local purchaser. "They are definitely watching what the sport guys are doing, but it's kind of hard to tell.
Dungeness Crab Sport Fishing

General sport regulations for Santa Cruz County:

Season: Nov. 1 to June 30

Crab size: Minimum of 5.75 inches across

Daily limit: 10 per day

Source: State Sport Fishing Regulations, Ocean Ed., http://goo.gl/eTUKb8

Roasted Duckling-A Gift from Our Neighbor

The other day, our next door neighbor surprise us by giving a roasted duck in exchange for the 2 lb whole Dungeness crab that I gave her recently. I have never cook duck by rotisserie, so I have no idea how it taste. My neighbor has an expensive rotisserie set-up. She said it was not that hard, but required an overnight of brining. THE COOKED duck THAT SHE GAVE US WAS delicious.

I searched in the Internet how to cook duck by rotisserie and here is what I learned. The duck is better if you brine it overnight before cooking it. All sorts of flavor can be added by brining. Orange juice, tea, cider, beer, wine, soy sauce and many other liquids can be used to replace the water. Then add complimentary herbs and spices to create your own special flavor blend. For directions on how to brine a duck, check out: whatscookingamerica.net/Poultry/BriningPoultry.htm

Typically a 5-pound duck will cook in 1-1/2 to 2 hours. The internal temperature at the leg joint should reach 175 degrees F. Also, check to see if the leg joint is loose and tender and juices run clear.

If using a table top rotisserie, set heat to medium-low. If using a grill, heat grill to medium and place a drip pan under the duck to catch the rendered fat.

Have You Tasted Tripe Soup?

My American-Italian neighbor and I started talking about food again yesterday. We talked about tripe and garbanzo dishes. This subject reminded me of my article on tripe dishes that I am reposting as follows: Bon Apetit!

Cow Tripe Soup-Italian-Pinoy Style

Last month, my next door neighbor who was originally from Italy surprise my wife and I with cow tripe soup that she cooked. She said she just makes this soup once and a while, but she was very grateful with us taking her out to the Casino every other week so she makes the soup as a special treat. I once mentioned to her that in the Philippines, one of my favorite dish is cow tripe cooked in tomato sauce with garbanzo beans and plantains.

I also know that the best tripe soup is the Caribbean version that a former college mate once prepared during one of our pot luck parties while I was still in graduate school. I also am aware that tripe has to be pressured cook so it will be tender or boil for at least two hours. During the boiling process, the fat that floats at the top of the pot is removed so that it still be a healthy meal for people who are overweight, diabetics or have high blood pressure like myself and my wife. Here's the recipe that my Caribbean friend gave me. He said this recipe was from his mother a native of Jamaica. The following recipe will served 6 and takes about 3 to 4 hours to prepare.

Ingredients:

2 Tsp oil
1 cup diced onions( preferably sweet onions)
4 sprigs fresh thyme, divided
2 lbs cow tripe, cut up and thoroughly washed
Salt and pepper to taste
Water
1 lb pumpkin (calabaza squash), cut into small sized chunks
2 lbs half-ripe plantains, peeled and cut into 1/2-inch
8 -10 okra
Dumplings (optional)

Preparation:

Heat oil in pressure cooker. Add onions and saute until translucent, 3-4 minutes

Add 2 sprigs of thyme and saute for 1 minute. Add tripe along with salt and pepper to taste and saute for 4 minutes. Add 6 cups water, stir and cover pressure cook and let cook for 50-55 minutes. Time begins from the first whistle.

Add enough water to make soup, cover pot and pressure cook for 6 minutes. Time begins from the first whistle. Release pressure cooker valve to let out steam and open pressure cooker. Add pumpkin, plantains and remaining thyme. Cook until plantains are almost melting. (Do not close pressure cooker at this stage, just rest the cover on top of the pot).

Add okra and dumplings to pot, cover and let cook for 7-9 minutes or until dumplings are cooked thoroughly. Taste for seasoning and adjust if necessary. Stir and serve.

The Philippines-Italian version is much simpler. Instead of plantain, my neighbor used potato cubes and no squash and okra are in the recipe. The pure Filipino version is very similar to the Caribbean recipe, but instead of okra, garbanzo beans are used. This soup is one of my favorite dishes. It is considered a main dish in the Philippines, not just a soup. There is a restaurant in Marinduque that prepares a delicious version of this tripe dish. Have You tasted a tripe dish?

A Simple Recipe for Milk Fish

My wife and I have the easiest way to have a good meal using bangus. We just baked or Grill it and in less than one hour we will have a delicious fish dish. The hardest part is to clean the fish but in most fish markets in the Philippines the fish vendors will clean it for you free of charge or gratis et amore.

Ingredients

1-1.5 kg bangus
1 thumb size ginger, sliced thin crosswise
115 ml soya sauce
1 medium onion
2 cloves garlic
4 calamansi, juiced (lemon juice could be used)
1 tomato, diced
salt and pepper to taste

Directions

Clean bangus by removing the scales, removing gills and washing the inside. Pat dry with paper towel. Mix tomato, onion and a third of ginger. Salt and pepper to taste. Cut open the front side of the fish and fill with this mixture.

Mix all other ingredients, ginger, soya sauce, and calamansi or lemon juice. Place the bangus on a roasting pan lined with aluminum foil large enough to cover the fish when folded. Pour the soya sauce mixture over the fish. Fold the aluminum foil and seal all ends. Bake at 375F for 60 minutes. Very easy, even a amateur cook like me can do this!

Feasting on Fresh Oysters-Recipe for Oyster Rockefeller

This article with more information was first published on my HubPages account on 8/23/14.

Yesterday while I was shopping for groceries in Food Max, my eyes bulged with excitement when I saw 2 dozen of live fresh oysters. I was not intending to buy it, because it was not in my budget, but I thought it is time to celebrate the final closing of my home refinancing loan which will save me about $160 from my monthly mortgage payment beginning next month. The 24 live oysters( 12 medium and 12 large sizes)cost me $19.99. This is still cheap if you compare eating oysters in Red Lobster or in any seafood restaurant here in Northern California. The 12 large Oysters I baked in the oven at 350F for only 15 minutes. Do not over baked as the oysters will get dry. Shut off the oven as soon as the shells begin to open. Serve the baked oysters with a twist of lemon and Tabasco sauce. Serve with fresh steamed corn on the cub and a glass of white wine(chardonnay). Yum, Yum, Yum!

The species I purchased were the Pacific oysters farmed in the area near the Point Reyes National Park, North of San Francisco and South of Bodega Bay. These large oysters are sweet and meaty, but not as delicious as the Philippine variety that I am used to. These large oysters are a mouthful for eating raw, but they are perfect for grilling and baking!


The other 12 medium size I made into Oyster Rockefeller from my wife's collection of recipes as follows:

6 oz shredded sharp cheddar
12 fresh, live medium oysters
1 box frozen chopped spinach
1/8 cup bread crumbs
1/4 cup chopped green onions
1/4 teaspoon garlic salt
1 dash hot pepper sauce( Tabasco or El Tapatio brand))
1/2 bar salted butter( margarine or Australian can butter will do)
2 cups Rock salt for presentation only

Clean oysters with warm water., Broil on High or boil until shells open. Do not over cooked.. Remove from oven or pot and cool oysters. When cooled break the top shell off of each oyster. Chopped oysters 1/2 cm.

Chopped the thawed spinach, bread crumbs, and green onions. Sauteed in butter or margarine until spinach is cooked. Add the salt and hot sauce to your taste, .

Arrange the oysters in their half shells on a pan with Rock salt. Spoon some of the spinach mixture on each oyster half shell. Add bread crumbs and Cheddar cheese on top. Broil for about 10 minutes until bread crumbs turn brown and the cheese melts..Served with garlic bread and chardonnay.

* My wife's other variation of this recipe is to use bacon chips instead of the cheddar cheese

Bitter Melon ( Amplalaya) with Shrimps

One of the most healthy Filipino dish if you are a diabetic is the Ampalaya or bitter melon with shrimps. A variation of the dish is to use pork instead of the shrimps. In some recipes both shrimps and pork are used in equal proportions. This recipe is almost a weekly fare in our menu when we are in the Philippines because of the abundance of the bitter melon. Here in the US, I have to go to a Filipino or oriental grocery store to be able to buy ampalaya. Incidentally, in case you do not know, Seafood City is one of the biggest oriental and Filipino grocery store here in Northern California.

Ingredients

4 medium ampalaya or bitter melon (cut lengthwise)
2 medium tomatoes, chopped
1 small onion, peeled and thinly sliced
2 cloves garlic, peeled and minced
1/2 pound mini 0r medium shrimp, peeled and headless
1 tablespoon oil
1 cup water
1 egg
salt and pepper to taste
soy sauce or fish sauce(patis)optional) to taste. I do not like patis since I am not a true-blooded Tagalog but an Ilonggo.

Procedure

1. Cut ampalaya lengthwise and scrape off seeds and white pith. Slice thinly and place in a bowl, covered in cold water with a little salt* until needed.

2. In a wide skillet, heat oil over medium heat. Add onions and garlic and cook, stirring regularly, until tender. Add in tomatoes and cook until softened, regularly mashing with back of spoon.

3. The soy sauce or patis could be added at this point. Add shrimp and continue to cook, stirring occasionally, until shrimp starts to change color.

4. Add water and bring to a boil. Drain ampalaya from water, add to pan and gently toss to combine. Cook for about 2 to 3 minutes or until tender yet crisp.

5. In a thin stream, add eggs and gently stir to distribute. Continue to cook for about 1 minute or until eggs have set. Season with salt and pepper to taste. Serve hot.

* Ampalaya is very bitter. To remove most of its bitterness, the slice melon is soak in cold salted water for at least 30 minutes and then drained prior to cooking.

A Simple and Healthy Shrimp Recipe

I found the following recipe from my FB friend and relative page. A very easy and healthy recipe for shrimp. It was shared by Angie and Jim Jambalos Aulds from Prego & Mommy Chat's blog. No Butter (uses chicken broth, white wine, lemon juice)

Ingredients

4 tsp olive oil
1 1/4 pounds med raw shrimp, peeled and deveined (tails left on)
6-8 garlic cloves, minced
1/2 cup low sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup + 1 T minced parsley
1/4 tsp salt
1/4 tsp freshly ground pepper
4 lemon wedges

Preparation

In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.
In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half.
Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley. Enjoy!