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Lets Cook Like Its 1993

Alternative headline: Let's Cook Like The Clintons Are In the White House Again!

Source: epicurious.com

Source: allrecipes.com

What You Really Should Know About All Those Multiple Types Of Caviar

This all-time favorite delicacy is well-known for its unique savor and nutritious qualities. For many centuries it has been a synonym for prosperity and luxury. The beads of some types of caviar can appear as valuable as the finest pearls. But whatever we may say about this gastronomical delight, it will not be enough to fully describe its natural texture and flavor. Maybe, our language just does not have the right words for them. And still, as soon as a few beads touch the tips of our tongues, we immediately realize how many facets the caviar taste has – and that is the moment when we understand each other without speaking. Caviar names will probably serve as the only hints that can give us the ideas of various textures and flavors of the treat we are going to buy. But even these names sometimes turn truly confusing. So, what we should do first is to figure out what exactly we can consider as caviar.

Roe vs. Caviar: Let’s Make the Difference Out

Basically, caviar is cured roe that we enjoy as it is. Thus, the key difference between roe and caviar lies in the stage of processing: caviar is processed roe, tinned and ready to be served at the festive table. However, such simple definition needs really profound clarification. The thing is that in the United States and Canada what can be labeled as caviar must come only from the roe of sturgeons. The processed roe from any other fish must be labeled as roe, with the name of the fish added to this term. Below you will find some tips on distinguishing between dozens of caviar types and calling them the correct names.

**Call it caviar**

**Call it roe**

Beluga caviar is the rarest and fanciest of all. Originally, it comes from the beluga sturgeon that inhabits the Caspian Sea. But since the fish is on the verge of extinction, company provides not imported but domestically farmed beluga caviar of top quality.

Whitefish roe is valued as a wonderful garnish thanks to its crispy texture and pungent flavor that seems to burst on your tongue as soon as you taste a few beads. At Gourmet Store you can also find its kosher variety of the highest caliber.

Sterlet caviar is popular among true aficionados because of its small size yet incredibly smooth texture and strong nutty flavor. Nowadays, the fish is also farmed to prevent its extinction, and its roe gets processed in excellent conditions, with all standards met.

Salmon roe will certainly surprise you with its pocket-friendliness, quality, and versatility. That is not to mention its beautiful look and distinct flavor. One teaspoon of this delicacy will turn your Monday family breakfast into an enjoyable gourmet experience.

Osetra caviar is another gourmet treat, mostly preferred for its piquant fruity flavor and for the tender texture of the beads. It is more budget-friendly than some other caviars, but its qualities never yield to theirs. It is a delectable and affordable option for every occasion.

Trout roe beads look like little precious stones, which are edible though and taste fresh and tangy. The roe is an irreplaceable ingredient of exquisite appetizers. But at the same time, it will reveal all its magic when you pair it with some crème fraîche and blinis.

Sevruga caviar beads are tiny chambers of a marvelous fresh and lavish creamy taste as well as light ocean flavor. The colors of the beads range from black to tender gray, but the original exquisite savor always remains the same. Just try and see for yourself.

Tobiko or flying fish roe is exactly what we like Japanese sushi for. Original tobiko is orange, but you can also find it blackened with squid ink or greened with wasabi. The roe is famous and preferred for its crunchy texture and tenderly smoky or mildly salty flavor.

Some More Tips on Choosing the Best Type of Caviar

What else will help you choose the best treat from different types of caviar? Now as you can easily distinguish caviar from roe, you may try out one (or more) of these three classifications.

  • By colors. Mostly, it is popular in Russia. Processed roe of every fish is referred to as caviar, but it is either black or red, depending on the color of eggs.
  • By a name and age. It is widespread in Europe. For instance, the caviar from a 20-year-old sturgeon is “king black,” while the caviar from an 80-year-old fish is “imperial.” In Europe all roe of the red color is considered as caviar substitute.
  • By a processing method. There are four of them and they define separate types of caviar: malossol caviar (that is slightly salted), salted caviar, pressed caviar (has a jam-like texture), and pasteurized caviar (heat treated and vacuum jarred). Explore caviar collection right now and purchase the freshest delights from the world’s most reputable manufacturers!

Mexican Shrimp Diablo 3 Freestyle Points 281 Calories 29 Wprm Recipe Rating Wprm Rating Starwprm Rating Star Full Svg Fill Fbd049 5 From 13 Votes

This delicious Mexican Shrimp dish is made with saucy Chipotle shrimp served over a bed of corn, zucchini, and red onions, and served with a side of avocado.

Also known as Camarones a la Diabla, this whole shrimp dish takes less than 30 minutes made all in one skillet! More Mexican shrimp recipes you may like, Mexican Shrimp Cobb Salad and Shrimp Fajita Bowls.

Hi there, I’m Heather K. Jones—I’m a dietitian, the nutrition expert for the Skinnytaste cookbooks, and the founder of the weight and wellness program, Feel Better Eat Better.

I’m excited to share another recipe with you today, and to invite you to my free Emotional Eating Masterclass. You’ll find out exactly WHY you have struggled for so long, and exactly HOW you can transform your relationship with food and your body, even if you’ve tried everything. You can sign up for the free masterclass by clicking RIGHT HERE. I love sharing what has helped me and my clients build healthier and happier lives!

This Mexican dish was inspired by my recent trip to Phoenix, Arizona. I did a search online for restaurants close to my hotel, and found Chico Malo for (per the website) “Unapologetically Bold, Flavorful and Inventive Mexican Fare.” I ordered the Shrimp Diablo and, wow, it did not disappoint!

The shrimp are cooked in a Mexican sauce made with tomatoes, cilantro, chipotle in adobo, and brown sugar (the sauce has a little heat from the chipotle, but it’s not spicy), and then served over a bed of sautéed corn, zucchini and red onions. It’s finished with a squeeze of lime and served with a side of avocado. This dish is fancy enough for guests, but easy enough for a mid-week dinner. Enjoy!

Photo credit: Jesse Larson

Source: skinnytaste.com

Chile Lime Salmon

Chile Lime Salmon. This quick and easy 20 minute dinner is super flavorful thanks to a bit of heat from the Chile and a cooling citrus zest from the lime. 

20 minutes is all you need to get this sweet and spicy salmon on the table for dinner! The sauce comes together with pantry ingredients, and is brushed onto the salmon, bake for 15 minutes and that’s it! Theres nothing I love more than a quick and easy dinner that my entire family loves! This healthy salmon recipe pairs perfectly with this Summer Corn Salad, Chilled Cucumber Tomato Salad, or some Southwest Quinoa Bean Salad.

Hey y’all! It’s Serene from House of Yumm, and today I am so excited to share with you one of my favorite quick and easy dinners! I loooove a good salmon fillet. And this Chile Lime Salmon is always a big hit with my family. I love the bold flavors and the slight heat that comes through with the Chile sauce. The heat balances perfectly with the splash of citrus and sweetness of the honey.

Chile Lime Salmon 

This salmon recipe comes together quick and easy. It can be prepared and ready to eat in 20 minutes! Which makes this a perfect weeknight meal. Thanks to using the Chile garlic sauce, this dish does have a bit of a kick to it, not too much, but if you’re unsure if small children (or yourself) can handle the heat, you can definitely scale back on the Chile garlic sauce. My 6 year old daughter loved this dish, but she also loves hot sauce on pretty much all her foods!

How to make Chile Lime Salmon 

  1. Prepare the sauce in a small bowl. Simply combine the ingredients together with a whisk. The ingredients we will use are Chile garlic sauce, which gives a bit of heat. Some lime zest and juice, to help balance and provide a cooling citrus flavor. A bit of honey to sweeten things up. And a little salt. 
  2. Place the salmon fillets on the baking sheet and simply brush the tops of the fillets with the sauce. This recipe makes enough sauce for about 1.5 pounds of salmon, which is about 4 good size fillets. 
  3. Bake the salmon for 15 minutes. 
  4. After baking garnish with chopped cilantro and a lime slice. 

How to bake salmon 

Baking is my preferred method for making salmon, because I can nail it easily each time I make it. The salmon is considered cooked at an internal temperature of 145 according to the FDA. As always, measure the temperature in the thickest part of the fillet. When salmon is fully cooked it should flake easily with a fork, and the fish itself will take on an opaque appearance. Before it is cooked salmon has a more translucent look, but once cooked it will have a more solid look.

To bake in the oven, simply line the baking sheet with some foil. Brush the foil with some olive oil, or spray with a baking spray. Place the salmon fillets on the foil skin side down. Then brush the salmon with the sauce. Bake for about 15 minutes, or until the internal temperature reaches 145. 

What to serve with this Chile Lime Salmon

Chile Lime Salmon

Prep Time 5 minutes
Cook Time 15 minutes
Author Serene Herrera
Servings 4

Chile Lime Salmon. This quick and easy 20 minute dinner is super flavorful thanks to a bit of heat from the Chile and a cooling citrus zest from the lime. 

Course Main Course
Cuisine American
Keyword salmon


  • 4 salmon fillets (approx 1.5 pounds)
  • 3 tbsp chili garlic sauce
  • 1/2 tsp lime zest (approx 1 small lime zested)
  • 2 tbsp honey
  • 1/2 tsp salt

Optional Garnish

  • chopped cilantro
  • lime slices


  1. Preheat oven to 350 degrees. Line a large baking sheet with foil. Set aside. 

  2. In a small bowl combine the chili garlic sauce, lime zest, lime juice, honey, and salt. Whisk to combine.

  3. Lay the salmon fillets on the baking pan, skin side down. Brush the tops with the sauce.

  4. Bake the salmon for 15 minutes. Remove from the oven.

  5. Garnish with chopped cilantro and lime slice if desired.

  6. Serve warm and enjoy! 

Nutrition Facts
Chile Lime Salmon
Amount Per Serving
Calories 48 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 1g 5%
Cholesterol 1mg 0%
Sodium 918mg 38%
Total Carbohydrates 12g 4%
Dietary Fiber 1g 4%
Sugars 11g
Protein 1g 2%
* Percent Daily Values are based on a 2000 calorie diet.

Source: therecipecritic.com

Brazilian Breezer Tiki Cocktail

Prep: 10 min
Cook: 0 min
Total: 10 min
Ingredients Directions Nutrition
1 serving

Coco Loco Infusion

1 pineapple, skinned and sliced

1¼ liters Milagro Silver or other premium silver tequila

¾ liter of coconut rum

Brazilian Breezer

2 ounces pineapple juice

5 cucumber slices

2 ounces Coco Loco Infusion

Pineapple and lime slices, for serving

1. Make the Coco Loco Infusion: Place the pineapple slices in a large glass jar. Add the tequila and rum and leave the jar on the counter out of direct sunlight for at least 1 week, stirring daily. Makes about 2 liters.

2. Make the Brazilian Breezer: Add the pineapple juice and 4 cucumber slices to a large rocks glass. Muddle the cucumber to release its flavor.

3. Fill the glass with crushed ice and add the Coco Loco Infusion.

4. Transfer the mixture to a cocktail shaker, shake for about 10 seconds and return to the glass. Garnish with the pineapple, lime and remaining cucumber slice.


166 calories

0g fat

9g carbs

0g protein

6g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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