THE SEAWEED SOURCE
The blog from which everything seaweed arises
A seaweed Thanksgiving: fried yams with dulse
This post follows our segment “A seaweed Thanksgiving.”
Our last dish was mashed potatoes
Yams are another staple of the traditional Thanksgiving meal. There are many ways to prepare yams, but we found one way that looks especially good.
Yam fries with dulse - While the recipe is not mentioned, it could be gleaned from the basic idea. Leslie Cerier, a chef and author, shared a dish that contained fried yams with dulse seaweed, kelp powder, and toasted sesame seeds. The use of dulse in this dish is very attractive, as dulse is known to be the bacon of seaweeds. Dulse fries well and yields a salty crunch similar to a potato chip.
If you prepare this dish we highly recommend using fresh dulse to get that savory crunch. Fresh live dulse is grown at Monterey Bay Seaweeds.
All posts are approved by Dr. Michael H. Graham: owner of Monterey Bay Seaweeds and professor of phycology at Moss Landing Marine Labs
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