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Episode 5 From the Sea Chef: Carl Heinrich Serves: 2 Prep and Cook Time: 10 min Ingredients: 2 cups dulse seaweed 1 tbsp vegetable oil 2 tsp shichimi togarashi Directions: 1. Break up any large pieces of dulse. Heat oil over medium heat in a large skillet. Add dulse to the pan. Heat f...

Episode 5 From the Sea Chef: Christine Ha Serves: 3 to 4 Prep Time: 20 min Cook Time: 5 min Ingredients: 1 lb shrimp, peeled and deveined ¼ tsp baking soda 1 lime, juiced 1 avocado, diced Salt Sauce: ¼ onion, diced 1 jalapeño or serrano pepper, seeded and minced ½ orange, juiced 1 li...

Episode 4 Hops, Skip and Rum Chef: Christine Ha Serves: 4 to 6 Prep Time: 15 min Cook Time: 10 min Ingredients: 2 tbsp Worcestershire sauce 1 lime, juiced 2 tbsp soy sauce 1 tsp chili powder 1 tsp ground cumin 2 tbsp brown sugar 4 cloves garlic, minced 2 dashes hot sauce 1/2 cup lager...

Episode 4 Hops, Skip and Rum Chef: Luba Goy Serves: 6 Prep time: 25 min Cook time: 12 hours Ingredients: 3 lbs yellow onions, peeled and thinly sliced 2 cloves garlic, minced 3 tbsp unsalted butter, melted 1 tsp chopped thyme 1 bay leaf 1 tsp salt, plus more to taste Freshly ground b...

Episode 4 Hops, Skip and Rum Chef: Carl Heinrich Serves: 6 Prep time: 20 min Cook time: 40 min Ingredients: 16 slices egg bread, crusts removed, cut in half diagonally 120 grams dark chocolate, broken into pieces 1 cup homogenized milk 1 cup 10% cream 4 eggs 1/2 cup granulated sugar, ...