Savory Moment Podcast | Fireweed Dinner Serv

THE SAVORY MOMENT radio podcast

Welcome to The Savory Moment, a 2 ½-minute culinary soundscape where dinner ideas come to life. From the studios of KCAW in Sitka, Alaska, I blend kitchen philosophy with simple recipes for seafood and other fresh ingredients. Each Savory Moment episode features a new recipe—browse selections below for tonight's dinner inspiration. Email us at info@savorymoment.org.

SEASON 2 Savory Moment episodes

SEASON 2 recipes

Welcome to Season 2 of The Savory Moment. Listen to the latest episodes below.

SEASON 1 episodes available here.

SEASON 2, Episode 5, The Savory Moment: Mr. Maillard's Scallops

View the latest Savory Momenr recipes below.

Find SEASON 1 recipes here.

SEASON 2, Episode 4, The Savory Moment: Carpe Caesar

SEASON 2, Episode 3, The Savory Moment: Market Volatility

SEASON 2, Episode 2, The Savory Moment: Black Cod for Breakfast

Participating stations
The Savory Moment is a free
program available for download
on PRX.

The Savory Moment is available to public radio stations for free on PRX.

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Mr. Maillard's Scallops

The Savory Moment
SEASON 2, Episode 5

Serves 2. Follow the instructions below for golden, lacey scallops. Serve on a bed of roasted squash, apples, and Brussels sprouts.

½ pound scallops
¼ teaspoon salt
1/8 teaspoon pepper
1 tablespoon flour (optional)
1 tablespoon vegetable oil
1 teaspoon mustard seeds
½ cup white wine
2 cloves garlic, minced
1-2 teaspoons Dijon mustard
½ teaspoon dried tarragon
2 tablespoons butter

Pat the scallops very dry and sprinkle with salt and pepper. Set aside to rest for 20 minutes. Meanwhile, preheat the oven to 375 degrees and prep the vegetables. Cut a small butternut squash in half and scoop out the seeds. Brush the cut surfaces with olive oil and roast on parchment, cut side down, until soft, about 30 minutes. On a separate pan, roast ½ pound of sliced brussels sprouts and ¼ cut thinly sliced shallot with 1 tablespoon olive oil and salt to taste.

When ready to cook the scallops, warm a heavy skillet over medium-high heat. Drizzle with oil. Dredge the scallops lightly in flour. When the oil is shimmering, add the scallops—ragged side down first. Press lightly with a spatula to get good heat contact. Sprinkle the mustard seed around the scallops.

Sear scallops for 2 minutes or until golden, then flip. Press lightly. Sear for another 1 to 2 minutes, or until golden. Remove from pan. Turn the heat to low. Add the wine and garlic to the pan, scraping to deglaze. Reduce by half. Add the Dijon and butter, then stir until melted and the sauce is glossy. Remove the sauce from the pan and set aside.

When the squash is soft, scoop out the flesh in spoonfuls and place in a Cuisinart with ¼ cup apple sauce, a large pinch of cinnamon, 1 tablespoon butter, and 1/8 teaspoon pepper. Pulse to desired consistency.

Serve the scallops on top of the squash and drizzle with the wine sauce.

Seize the Caesar Dressing

The Savory Moment
SEASON 2 Episode 4

Makes about 1 cup. Seize dinner with the delicious Caesar dressing, which incorporates Greek yogurt for extra creaminess and tang. Toss with romaine, croutons, and Parmesan cheese—or try something extraordinary and drizzle over pan-roasted halibut.

⅓ cup Greek yogurt
1 tablespoon capers
1 teaspoon anchovy paste
1 teaspoon Dijon
¼ teaspoon pepper
Juice of ½ lemon
1 clove garlic, grated
3 tablespoons grated Parmesan
¼ cup olive oil

Combine the yogurt through Parmesan in a food processor. Process until smooth, then transfer to a bowl and whisk in the olive oil.

Kitchen Counter Tomato Salad

The Savory Moment
SEASON 2 Episode 3

Serves 6. Store tomatoes on the kitchen counter for best flavor, then marinate in salt, pepper, and olive oil to unlock volatile aromas and flavors.

2 pounds tomatoes
½ red onion
2 tablespoons olive oil
1 teaspoon kosher salt
¼ teaspoon or more fresh black pepper
Fresh parsley, basil, or thyme leaves (optional)

Slice tomatoes in thin wedges and place in a medium bowl. Thinly slice red onion and toss with tomatoes.

Add olive oil, salt, pepper, and optional fresh herbs. Mix well.

Allow tomatoes to rest at room temperature for 30 mintues. Re-toss and serve with something to soak up the delicious juices—crusty bread, rice, or baked potatoes.

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Sukang-Seared Black Cod

The Savory Moment
SEASON 2 Episode 2

Serves 4. Black cod for breakfast is a beautiful thing. Yes, even the skin.

1 1/4 pounds black cod, in 3-inch pieces
1/2 cup brown sugar
1/4 cup sukang iloco vinegar
1/4 cup rice wine vinegar (unseasoned)
1/4 cup soy sauce
1/4 cup fish sauce
1 wheel star anise optional)
1 fresh bay leaf (optional)

Place the black cod in a quart container. Gently warm the remaining ingredients in a saucepan to melt the sugar and release the spice flavors. Cool, then pour over the fish. Marinate under refrigeration at least 4 hours but preferably overnight.

Preheat your oven to 400 degrees. Drain the fish, reserving the marinade, and blot with a paper towel. Warm a heavy ovenproof skillet over medium heat and coat with a few drops of vegetable oil. When the oil is shimmering, sear the fish until a dark crust develops, about 2 minutes per side.

If your black cod is thick and not yet falling-apart tender in the middle, transfer the skillet to the oven and bake for 5 minutes, or until the fish flakes easily with a fork. Meanwhile, reduce the marinade by 25% in a saucepan. This comes in handy as a drizzling sauce, especially if you didn't have time for a long marinade. Allow the fish to rest for about 5 minutes before serving.

Everything Halibut

The Savory Moment
SEASON 2 Episode 1

Serves 3

EVERYTHING SEASONING
1 teaspoon coriander seed
1 teaspoon sesame seeds
1 teaspoon mustard seeds
½ teaspoon poppyseeds
½ teaspoon onion flakes
½ teaspoon garlic flakes
¼ teaspoon caraway
½ teaspoon kosher salt

1 pound halibut, portioned
¼ cup pickle juice
½ teaspoon salt
Fresh pepper
¼ cup unseasoned breadcrumbs
¼ cup grated cheddar cheese
1 tablespoons cornmeal
1 egg
1 teaspoon water
¼ cup flour
2 tablespoons olive oil
Dark rye bread, optional

To make the seasoning, toasted the coriander, sesame, and mustard seeds in a skillet until fragrant. Mix with the remaining seasonings. Set aside.

Sprinkle halibut with pickle juice, followed by salt and pepper. Rest for 20 minutes. In a Cuisinart, combine the breadcrumbs, cheese, cornmeal, and everything seasoning. Pulse several times, until the cheese is in small pieces.

Preheat the oven to 375 degrees. Place the flour in a small bowl. In a second bowl, beat the egg and water. Pour the breadcrumb mixture into a third bowl. Dredge the halibut portions in the flour, egg, and breading.

Preheat a heavy skillet over medium-low heat and drizzle with olive oil. Sear the halibut on both sides until golden, 2 to 3 minutes. Transfer to the oven and cook until it flakes easily with a fork, 5 to 7 minutes depending on the thickness of the fish.

SERVE WITH: salad, tomato slices, pickles, brown bread, and spicy mayo

Participating stations

The Savory Moment is available to public radio stations for free on PRX. Participating stations include:

KCAW in Sittka, Alaska

KSTK in Wrangell, Alaska

KTOO in Juneau, Alaska

KRBD in Ketchikan, Alaska

KSKA in Anchorage, Alaska

KSKO in McGrath, Alaska

Click here to add your station!

Your host

Beth Short-Rhoads is a chef and food writer who lives in Sitka, Alaska. Visit her on Instagram.

Mixing/Mastering

Adam Lechowicz is

the operations director

at KCAW.

The Producer

KCAW 104.7 is a community radio station in Sitka, Alaska airing public radio programming

Our theme music

The Savory Moment's theme music is "Columbine Waltz", composed by Robert

Vandall and performed by Yvette Baer. It's used with permission from Alfred Publishing and Baer Piano Studio.

SEASON 2, Episode 1, The Savory Moment: A Little Bit of Everything

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THE SAVORY MOMENT radio podcast

SEASON 2 Savory Moment episodes

SEASON 2 recipes

Participating stations
The Savory Moment is a free
program available for download
on PRX.

The Savory Moment is available to public radio stations for free on PRX.

Participating stations

The Savory Moment is available to public radio stations for free on PRX. Participating stations include:

Our theme music

Join my mailing list for dinner ideas

Follow
on Instagram

THE SAVORY MOMENT radio podcast

SEASON 2 Savory Moment episodes

SEASON 2 recipes

Participating stations The Savory Moment is a free program available for download on PRX.

The Savory Moment is available to public radio stations for free on PRX.

Participating stations

The Savory Moment is available to public radio stations for free on PRX. Participating stations include:

Our theme music

Join my mailing list for dinner ideas

Participating stations
The Savory Moment is a free
program available for download
on PRX.