Sea Food Online

Seafood salad Recipes

2009-05-04T20:18:00.001-07:00

Oriental seafood salad recipe
information
Serve as a starter to a Chinese-style meal it makes 6 servings. Follow salad with a main course of stir-fried vegetables with beef or pork strips and a bowl of rice. Shred some of the leftover Chinese leaves and add to the vegetables. Alternatively, serve this refreshing salad with fried prawn crackers available from many large supermarkets.

ingredients
250 g (9 oz) beansprouts
4 spring onions, chopped
1 celery stalk, finely sliced
1 red pepper, deseeded and cut into 5 mm (1/4 inch) strips (optional)
100 g (4 oz) peeled prawns, defrosted if frozen
175 g (6 oz) can crabmeat, drained and flaked
6 Chinese leaves or lettuce leaves
spring onion tassels, to garnish

Dressing
150 g (5 oz) natural yoghurt
6 tablespoons thick bottled mayonnaise
finely grated zest of 1 lemon
1 tablespoon lemon juice
1 teaspoon ground ginger
salt and freshly ground black pepper

method
1. Combine the beansprouts, spring onions and celery in a bowl with the red pepper, if using.

2. Make the dressing: put the yoghurt in a bowl with the mayonnaise, lemon zest and juice and ginger. Mix together and season with salt and pepper to taste.

3. Add the dressing to the beansprouts mixture and toss to coat well, then fold the prawns and crabmeat into the salad. Cover with cling film and refrigerate the salad for about 15-30 minutes.

4. Arrange the Chinese leaves on a serving plate and spoon the salad on top. Garnish with spring onion tassels and serve at once.

serving amount

serves 6

Ocean fresh Seafood

2009-05-01T22:30:00.000-07:00

Ocean Fresh Seafood Inc.

473 E Washington St, North Attleboro, MA02760-2310

Tel: (508) 695-7087

Web Site: www.oceanfresh.com

Business Description: Sales of Fish & Seafood

NAICS: Fish and Seafood Merchant Wholesalers

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Fresh Seafood market

2009-05-01T22:27:00.001-07:00

Fresh seafood flown from the source

Elegance, value put Real Seafood at the top of the heap

The message at the top of the Real Seafood Company's menu says it all: "As close to New England waters as your taste can travel."

The reasons why Real Seafood is our Readers' Choice favorite seafood restaurant are as varied as the items on its menu.

Of all the restaurants in Ann Arbor, none combines the simple elegance, moderate pricing and fresh seafood that this fixture of the Main Street restaurant scene has offered for more than 20 years.

Part of Real Seafood's charm is the way it pares its menu down to the basics without missing a trick. Shellfish? Check. Ocean-caught fish from scrod to Atlantic salmon to perch? Covered. Raw bar? Ditto.

All that and more awaits the seafood lover, who demands fresh, delicious seafood but doesn't want to break the bank.

That's not to say Real Seafood qualifies as cheap eats. Entrees range from $16 to $33 and side dishes are a la carte.

But for fresh seafood flown in regularly from the source, Real Seafood, a part of the Mainstreet Ventures collection of restaurants, which also includes Gratzi and Palio, is among the best values around.

Of course, as with any good restaurant, Real Seafood is about more than its food. The restaurant offers a relaxed-yet-elegant atmosphere just as suited to a romantic dinner as a business lunch.

That's just what Frank Williams was doing on a recent weekday afternoon. A Kalamazoo-based sales representative for a industrial supply company, he regularly takes clients to Real Seafood, at 341 S. Main St., when he's in Ann Arbor on business.
And when he's in town on football Saturdays, he often takes his family there for a post-game meal.

"For me, it has everything - friendly service and really good food," Williams said. "I like that I can take my clients here for a productive, working lunch or take the kids here for a nice, family dinner."

Buy fresh Seafood

2009-05-01T21:24:00.000-07:00

Choosing And Buying Gourmet Seafood - Wild American Shrimp

When selecting items for a seafood feast, wild caught American shrimp are popular among gourmet cooks. Shrimp are not only recognized for outstanding flavor but they can be an important part of a healthy diet. Wild American shrimp are delicious steamed, boiled, grilled, fried and in recipes such as scampi. They are also popular as an appetizers such as shrimp cocktail, bisques and salads. They also freeze well and can be purchased in large numbers, processed and excess amounts frozen for later meals. Shrimp tend to be low in fat and calories and have no carbohydrates or trans fatty acids. They contain vitamins B3, B6, B12, vitamin D and Omega-3 fatty acids and are sources of tryptophan, selenium, protein and minerals including iron, phosphorus, zinc and copper. American species include white (Litopenaeus setiferus), brown (Farfantepenaeus aztecus), pink (Penaeus duorarum) and royal red (Pleoticus robustus or Hymenopenaeus robustus) rock (Sicyonia brevirostris) and Northern (Pandalus borealis). Shrimp are sized by "count". The number is the average number of specimens per pound. This applies to both whole and heads-off products. For example, headless shrimp of 16/20 count means there are 16 to 20 headless product per pound. Counts for headless product typically range from 16/20 (large) to 60/70 (small). Pacific pink shrimp are even smaller, having counts of about 100 to 140 whole shrimp per pound. Wild American shrimp are also a good choice in terms of sustainability. Many of the American fisheries have been recognized for ethical harvesting techniques. The Wild American Shrimp Certification Program certifies that warm-water, wild caught shrimp from U.S. coastal waters meet a high standard of quality and consistency. Certified Wild American Shrimp receive special labeling. Participation in the certification program is available to harvesters, processors, distributors, retailers, grocers and restaurateurs. Another American fishery has received international recognition. Oregon's pink shrimp fishery has earned the world's first sustainable shrimp certification under the Marine Stewardship Council (MSC) certification program. The Marine Stewardship Council (MSC), which runs the world's leading independent certification program for sustainable fisheries, and independent certifier TAVEL Certification Inc., awarded Oregon pink shrimp its certification on December 6, 2007. The action distinguishes Oregon's pink shrimp trawl fishery as a sustainable and well-managed fishery. The Marine Stewardship Council certification also allows Oregon pink shrimp to be sold using the coveted blue MSC eco-label indicating a sustainable fishery. The Marine Stewardship Council is an organization that works to improve the health of the world's oceans and to help create a sustainable global seafood market. MSC pursues its mission by certifying fisheries that meet its sustainable standards and developing market demand for certified seafood. The MSC model is based on consumers rewarding sustainable fisheries by choosing seafood that originates from certified sustainable fisheries. Pink shrimp, also known as bay or salad shrimp are small (100-140 whole per lb). They are harvested using advanced trawl methods. Pink MSC certified shrimp are delivered to shore for cooking, peeling and freezing, resulting in an extremely fresh product of excellent quality. The variety of high quality, healthy and sustainable American shrimp makes them an excellent choice for seafood lovers.

Mike's Seafood

2009-05-01T21:21:00.000-07:00

Mike's Seafood Restaurant
25 Fishermans Wharf # 1
Monterey, CA 93940
831-372-6153

All of the classic fusion seafood stylings come into play on this menu. The entree list features Blackened Snapper, Pepper-Crusted Swordfish and Coconut Prawns. Sun-dried tomatoes, black beans, caramalized onions and other nouveau favorites make an appearance alongside many a denizen of the deep. However, balancing out the menu are seafood standards such as surf-n-turf with a baked potato on the side. The restaurant is located on oh-so-touristy but still picturesque Fisherman's Wharf.

___________________________________________

Mike's Seafood and Raw Bar

Mike's Seafood and Raw Bar
4222 Park Road
Sea Isle City,
New Jersey 08243
609-263-1136

This seaside seafood restaurant offers indoor and outdoor "dock" dining. Dogs are allowed at the outer tables. Dogs must be under owner's control, leashed, and cleaned up after at all times.

Harbor Seafood

2009-05-01T20:18:00.000-07:00

Empress Harbor Seafood Restaurant (Wedding Banquet) - Monterey Park

The wedding banquet was held at Empress Harbor Seafood Restaurant in Monterey Park. Right across the street from Capital Seafood Chinese Restaurant, which I attended for another wedding slightly less than a year ago. Read that post for my discussion about Monterey Park's role as the first suburban Chinatown in the country and why American-style one-entree wedding banquets just don't cut it for most Asians.

In case you missed the previous post with all the wedding stuff, here's what the orchid centerpieces ended up looking like. OK, it looks more impressive when you see them scattered amongst all the tables but my family was everywhere, I couldn't get a people-less shot. And I forgot to get a restaurant shot for ya'll too. There were about 36? 38? tables. So at 10 people per table, with some empty seats, that's about 360+ people. Supposedly the restaurant can hold up to 500 people but I don't know where they'd all fit.

The food! That's all you really care about right? 11 courses and cake. There were also egg rolls during cocktail hour to feed all the prompt attendees because you know Vietnamese-Chinese weddings never start on time!

Cold appetizer platter of roast duck, roast suckling pig, char siu, head cheese, and jellyfish.

I was too distracted listening to speeches or something on stage so missed getting the shot of the shrimp-wrapped crab claw. I actually put my piece on the platter just so it would look pretty for you. :)

Shrimp, scallop, walnut, asparagus stir-fry. Asparagus was nice and crispy, seafood was fresh.

Empress seafood soup. This was good, but many of the guests said they wished for the more popular shark fin and egg drop soup.

Braised abalone and mustard greens.

Lobster with ginger and green onions. Luckily half the table wasn't keen on eating with their hands so I got my fill. :) The waiters also brought out wet towels for us to clean our hands.

Golden fried crispy chicken with shrimp puffs. I think I tried a piece, but really, by this point I was way over-stuffed.

Steamed fish with soy sauce and scallions.

Fried rice with scallops and seafood. I revived a bit to eat the fried rice. I never pass up scallops.

Chinese cookies. Eh.

Red bean puree with lotus seeds. The bride wanted a Cantonese menu so we got this Cantonese dessert, but I and several guests longed for the Trieu Chau mashed taro and gingko nuts we got at Capital Seafood.

Overall assessment of the wedding banquet? The restaurant was nicely traditional Chinese red and gold, food was good if not spectacular, and half-eaten plates were transferred to smaller plates to make room for more entrees. The restaurant met the request for a "cocktail" appetizer of egg rolls which held off hungry people who arrived on time. I liked the decor and more intimate feel (if you can call a wedding for 360+ people intimate).

But, and this is simply a matter of personal preference, food-wise, I liked my experience at Capital Seafood better because of the shark fin soup, bird's nest made out of chow mein noodles, and the Trieu Chau mashed taro dessert.

What's a wedding without cake? Wedding cake by Maxim Bakery in Alhambra. Top two layers were lemon and pineapple, third layer was tiramisu, fourth layer was chocolate.

Umm, I have no recollection which piece I got since it just tasted like wedding cake to me.

The wedding souvenirs were jasmine and rose tea in spice jars. Lovely aren't they? The souvenirs and centerpieces were quite a hit with all the guests.

Empress Harbor Seafood Restaurant
111 N. Atlantic Blvd. #350
Monterey Park, CA 91754
626-300-8833

Maxim Bakery
111 N. Main St.
Alhambra, CA 91801
626-282-9990

Hills Seafood

2009-04-30T08:15:00.000-07:00

Beverly Hills Seafood Restaurants

1 rating
Asakuma
141 S. Robertson Blvd., Beverly Hills, CA, 90211

Barney's Greengrass
9570 Wilshire Blvd., 5th Floor, Beverly Hills, CA, 90212
The folks at Barney Greengrass, or "The Sturgeon King" as it's known on the Upper West Side of Manhattan, not only decorated with New York subway-style tiles at...

1 rating
The Belvedere
9882 S. Santa Monica Blvd., Beverly Hills, CA, 90212
Some say The Belvedere has supplanted the Polo Lounge as the place to woo the wealthy and important. With impeccable service and touches like live piano music and Villeroy &...

The Blvd at the Beverly Wilshire Four Seasons
9500 Wilshire Blvd., Beverly Hills, CA, 90212

Bossa Nova
212 S. Beverly Drive, Beverly Hills, CA, 90212
This mini-chain of Brazilian restaurants serves fresh, plentiful and well-made food, even if it does suffer from a little case of identity crisis. Along with traditional...

Boé at the Crescent Hotel
403 North Crescent Dr., Beverly Hills, CA, 90210
This stylish restaurant in the Crescent Hotel offers indoor/outdoor dining in a sleek, modern lounge-type setting. The Dodd Mitchell-designed interior features white...

1 rating
The Cheesecake Factory
364 N. Beverly Dr., Beverly Hills, CA, 90210
Big, big, bigger define the portions here. Enormous plates of piping hot nouveau American food are served up to the crowds -- which, paradoxically (the atmosphere is anything...

3 ratings
CUT at the Beverly Wilshire Hotel
9500 Wilshire Blvd., Beverly Hills, CA, 90212
It’s easy to dismiss Wolfgang Puck as a celebrity chef who specializes in Oscar-party crudities and self-promotion. Then along comes Cut, and we remember that he is...

1 rating
The Grill on the Alley
9560 Dayton Wy., Beverly Hills, Ca, 90210
As my friends and I walk toward the entrance of the Grill on the Alley in Beverly Hills — yes, it really is off an alley — two couples push open the door, still...

Gyu-Kaku
163 N. La Cienega Blvd., Beverly Hills, Ca, 90211
With a prime location on Restaurant Row, this Beverly Hills outpost of the popular chain draws DIYers who like to cook up meals on their own personal grill. It’s a...

Il Buco Paninoteca
107 N. Robertson Blvd., Beverly Hills, CA, 90211
The place is small and simple, but Giacomino Drago (younger brother of Celestino of Drago and Il Pastaio) knows how to create a neighborhood spot that’s big on comfort,...

Seafood restaurant menu

2009-04-30T07:12:00.000-07:00

Kenner Steakhouse and Seafood Restaurant Menu Items
Seafood and Steak • New Orleans Cuisine • Domestic and Import Wines

Iron Pot Seafood and Steakhouse features fresh and delicious menu items that are sure to please the entire family. From seafood and steak to Cajun food favorites, we have it all on our menu.

Po' Boys Sandwiches
Our mouthwatering po' boy sandwiches are always made fresh with the finest ingredients and in-house, freshly-cut meats (typically Angus) for your dining pleasure. They are served with fries and French bread and come in a variety of styles to ensure we have what you're craving. Stop by or contact us to find out what we've got cooking for you.

Traditional New Orleans Cuisine:

* Pastalaya & Red Beans & Rice
* Sausage with Red Beans & Rice
* Fried Chicken with Red Beans & Rice
* Shrimp & Crawfish Etouffee Pasta
* Sim's Cajun Alfredo over Fettuccini
* Shrimp & Crawfish Fettuccini Galore

Seafood:
Fish Dishes Served with a Sauce and 1 Side/Rates May Vary Depending on Market Prices

* Shrimp
* Oysters
* Catfish
* Salmon
* Red Fish
* Tuna & Trout
* Soft-Shell Crab
* Stuffed Crab Platters
* Oysters Rockefeller

Steaks:
Prepared with House Seasonings and Sauces and Served with a House Salad and Bread, Fries, or Mashed Potatoes
Filet Steaks • T-Bone Steaks • Rib Eye Steaks • New York Strip Steaks

Domestic & Import Wines:
Reds (Cabernet, Merlot, Pinot Noir, etc.) • Whites (Sauvignon Blanc, Chardonnay, etc.)

HouSe of Seafood

2009-04-30T07:09:00.001-07:00

House of Seafood Buffet
(985) 886-2231 seafood.iwarp.com
Bush, LA 70431
30.609290 -89.898749

House of Seafood Buffet Business Overview

Hours of Operation: Monday Closed, Tuesday Closed, Wednesday Closed, Thursday 4:00 PM - 10:00 PM, Friday 4:00 PM - 10:00 PM, Saturday 3:00 PM - 10:00 PM, Sunday Closed

Categories: Buffets
* Parking: Lot
* Payment: Visa, MasterCard, American Express, Discover, Debit Cards
* Products and Services: Seafood & non seafood items
* Languages Spoken: English
* Year Established: 1984
* Ambiance: Casual
* Features: Buffet
* Reservations Policy: Suggested
* Smoking: No Smoking
* Dress Code: casual
* Price: $20 - $30

Seafood shop

2009-04-30T06:06:00.001-07:00

Full steam ahead for Millville's new seafood shop

Few things say “summertime at the beach” quite like a fresh bushel of steamed crabs smothered in Old Bay and piping hot corn on the cob, which is precisely what Joe Parsons had in mind when he decided to open Steamers, Millville’s soon-to-be summer hotspot.

Coastal Point • Ruslana Lambert: Joe Parsons poses in front of his new business venture, Steamers. The seafood shop will open up Memorial Day weekend and serve freshly steamed seafood.Coastal Point • Ruslana Lambert
Joe Parsons poses in front of his new business venture, Steamers. The seafood shop will open up Memorial Day weekend and serve freshly steamed seafood.

Situated beside the Fat Tuna restaurant, the red barn building has undergone some drastic changes from the antique shop that had peddled coins and firearms for over a decade. Starting this summer, Parsons will be rekindling childhood memories that his family, and others, have shared for generations. The carryout seafood joint, set to open Memorial Day weekend, boasts a lineup of local favorites, with plenty of potential for additions.

“We’re going to have crabs by the dozen or bushel, depending on availability,” he said, “clams, mussels, shrimp, crab legs, and corn — basically, everything you’d get steamed in the summertime, we’ll have it.”

They plan on carrying sides, such as potato salad and coleslaw, as well as ready-to-cook crabcakes and shrimp salad.

“I figured this would be a great opportunity to open something like this,” Parsons said. “There are not a whole lot of places you can go to in the area to get fresh, steamed seafood.”

Once Steamer’s establishes itself, Parsons added, he’s considering special orders and other seafood, such as oysters and lobsters, too. The seafood will be steamed to order, guaranteeing the freshest food.

“They’ll call ahead, and we’ll have it all steamed up for them when they come in,” said Parsons. “I want to keep things really simple. I’d rather cook 12 things really well than worry about a lot of menu items and only do a mediocre job.”

Although operating in the food industry may seem like a far cry from the real estate desk he’s worked behind for the better half of a decade, Parsons said he is confident that his history with restaurants will provide him with the knowhow he’ll need to run Steamers. He steamed crabs in Ocean City in the summertime for seven years.

“I worked at Best Crabs,” he said, “at 143rd Street on the bayside. I learned a lot from the owner there, too. It’s always been a lot of fun. I’ve always enjoyed doing it.”

And Parsons knows a thing or two about providing customers with good seafood.

“I’ll be here through the week,” he said, “counting down the crabs and making sure customers are getting a good product. Sometimes, a large shell isn’t all that much. You need a crab with weight to it, too.”

Parsons isn’t running on his past knowledge alone, however.

“It’s been a learning process,” he admitted. “I’ve talked to a lot of people in the food-service business. Someone will say, ‘Hey, have you thought of this?’ and they’ll give me a little more advice for the store. I’ve been putting it all together so that this can be a really successful business.”

He’s wasted no time establishing business with fisheries and seafood vendors.

“I’ll be getting crabs from all over,” Parsons said. “I have some guys lined up in Maryland, Virginia, and some in North Carolina. I’m going to be bringing in river crabs, too. They have a really sweet mustard to them, and I think a lot of people are going to like them.”

Parson’s vendors are all lined up, with promises of plenty of seafood to come.

Although a good number of people have dedicated their time to help get the carryout restaurant prepared, Parsons said he plans on running Steamers with a small core group.

“It’s mostly going to be me,” he noted. “My buddy, John Walker, will be giving me a hand, and we’ll have maybe five or six people total, steaming off the food, taking orders, that sort of thing.”

Walker, whose family owns and runs the Ocean View Deli, has been instrumental, Parsons said, fixing up the restaurant in preparation for the grand opening.

“I really couldn’t have done something like that without the support of my family and friends,” Parsons stated.

Longtime friend Dave Long, with 3-D Tile in Ocean View, is putting the last touchups on the floor. Parsons has also received a lot of support from his fiancée, Blair Elizabeth, who has been running her own jewelry and gift boutique in Rehoboth Beach for just over a year.

“It’s a different ballgame, what she does and what we’re trying to do here,” said Parsons, “but she’s been behind the project. She has given some pointers, but it’s really great to have her support with everything.”

Finishing touches were put on the porch this past week, and the interior work is nearing its final stages. Transforming the former shop into a carry-out food establishment was by no means a simple feat. Pipes, freezers, sinks and more had to be accommodated.

“It’s all coming together pretty well,” Parson said.

This past week’s storm did everything but move the final construction along for Steamer’s.

“I’ve had to push off some of the approvals for everything to next week,” Parsons said. “The electrician has to come in and check off on a few things, and they’ve been busy fixing downed power lines. The storm definitely didn’t help, but it still shouldn’t push our opening date back any more.

“It’s all still going to work itself out. I’m trying to stay in touch with the fire marshal and all the officials, really well,” he said. “I want to make sure they’re happy and that we’re good to go by summertime. Next year, I’d like to be running from April to October, as long as the seafood is available.”

Seafood lovers can stop by on Memorial Day weekend at Steamer’s in Millville.

“It’s going to be a nice little seasonal place,” said Parsons. “I think I can bring something to the area that will be a family tradition for years from now.”

american Seafood

2009-04-30T06:03:00.000-07:00

Why Eat American Seafood?

Marine fisheries truly are an American heritage. The history of the United States has been uniquely shaped by the by its surrounding oceans, many fishing communities and coastal waterways. In addition to its importance to the United States in history and heritage, the consumption of seafood provides significant health benefits for Americans of all ages. Even though Americans are consuming record amounts of seafood, we still are not meeting dietary recommendations set forth by the government and other agencies regarding seafood consumption. Currently only twenty percent of Americans are meeting the recommendation (from the American Heart Association) of two servings of fish or seafood each week. Late last month, Congress issued a resolution to recognize the health benefits of eating seafood. In their resolution they cited a plethora of research and studies from NIH, the American Heart Association and Harvard Medical School that support the health benefits of eating seafood. It is important to recognize how substantial the American fishing industry and the seafood it produces are to the U.S. economy and public health.

Commercial fisheries are big business and have been since the birth of this country. The U.S. commercial fishing industry is valued at approximately 34 billion dollars annually. But more importantly, our fishing industry provides sustainable, fresh seafood to our citizens and the world. Since marine fisheries are a common property resource, the commercial allocation is actually the consumers allocation. So by eating seafood, not only are we supporting this vital industry to the U.S. economy but also supplying our bodies with an incredible source of nutrients.

Consumption of the proteins, vitamins, minerals, and omega-3 fatty acids found in seafood has health benefits for the human brain, eyes, heart, lungs, joints, muscles, digestion and skin. Seafood is low in fat, easily digestible, and a good source of protein. Seafood is extremely versatile, it can be used as a substitute for other protein (steak or chicken for example) in appetizers, entrees, salads and many other dishes. If we as Americans made an effort, substituting fish and seafood into our favorite recipes twice a week (or better yet, trying new seafood recipes, see paragraph below) or more would be simple and rewarding.

For the last two years, the Fish for the Future Foundation has attended the National Seafood Cook-Off in New Orleans, Louisiana. Following the Annual Seafood Cook-Offs FFF, supported by the National Marine Fisheries Service then prepared cookbooks in 2004 and 2005 containing award winning recipes from the Chefs that took part in the National Seafood Cook-Off as well as the American public. Any way you cook it, there is nothing like American seafood, please check out some of the amazing recipes in our 2004 and 2005 cookbooks.

Seafood world

2009-04-29T17:55:00.001-07:00

Seafood World (Dim Sum Series) - Westminster, CA [Eating]

As promised, here's the next review in my Dim Sum Series. Given the length of this puppy, you can see why writing it was such a difficult birth.

The first two introductory paragraphs are the same in all articles in this series. Feel free to skip down to the first picture if you've already read them.)

Dim sum restaurants are a hotly contested topic amongst Orange County foodies. Every person has their favorite, and defends it with an almost rabid intensity on the message boards. Read any thread and you'll find that Seafood World, Seafood Paradise, and Dragon Phoenix Palace in Little Saigon will have invariably emerged as top contenders. It's a certainty that someone will mention China Garden in Irvine as an acceptable alternative, and bash other restaurants like Furiwa. If it's a slow day on the Net, you might even see armed encampments form, arguing vociferously as to whether or not Dragon Phoenix has fallen from grace and been surpassed by Seafood World, or if new dim sum restaurant X holds a candle to any of the perennial favorites. The answer is invariably "no".

The most passionate flamers are locals who grew up eating at a particular restaurant, delivering their judgments about all of the others as if their opinions carry the weight of the ages, and launching verbal tirades against those of different dim sum faiths. It's difficult, then, for a dim sum newcomer in Orange County to gauge the veracity of any of the statements and decide which dim sum restaurant to visit. This is why I chose to start my Dim Sum Series. As a relatively recent arrival to Orange County, I'm impartial when it comes to local dim sum restaurants. I don't have any favorites. I just want to give my readers enough information to make an informed decision when choosing a dim sum dining location. Take everything I say with a dab of chili oil. I'm just a guy who likes food. Ultimately, the best way to decide if a restaurant is worth eating at is to try it yourself.

(Really really white.)

Located in a sterile shopping center at the corner of Brookhurst and McFadden, Seafood World is a Little Saigon institution, and consistently touted as one of the top three dim sum restaurants in Orange County. Discussion boards are abuzz with comments about this restaurant, and about how the dim sum has gotten even better in recent years. In order to properly assail this purported palace of gastronomic delight, I assembled a party of doughty dim sum devotees.

* elonweis - Cantonese cuisine aficionado, dear friend, and my girl Friday, her dim sum expertise is invaluable. If I was an effete hobbit with an evil ring and a death wish, she'd be my faithful gardener.

* Alphanarf - Elonweis's younger brother, who happens to be cursed with a deathly shellfish allergies. If it's good enough for him to risk anaphylactic shock, it's got to be pretty damn good. Wants the dim sum, he does. Wants it, precious.

* Prinny - Elonweis's pet elf and significant other. His eating philosophy focuses on quantity over quality and value for money. Prinny is very handy when calculating ROI.

* Jpathomas (a.k.a. Stitch) - Our grumpy Gandalf with a heart of gold, Stitch is the biggest fan of small plates I know. His gastric bypass several years back means his ideal meal is one with tiny portions and endless variety. Dim sum is practically tailor-made for him.

* Angel - Stitch's heavenly wife has the patience of a saint. She also has the convenient habit of rolling her eyes and making rapturous noises when she eats something particularly good. I never have to ask her if she likes a dish.

Real Seafood

2009-04-29T17:50:00.001-07:00

Typical sites that cater to the need of info, recipe, or just snapshots of Indonesian food and beverage belong to hotels and travel agents. Those don't have anything to do with real food; no one working in that hotel or travel agency actually eats and drinks what they offer to you.

Other web pages containing Javanese and Indonesian food are cranked-up by bloggers, which means you'll get a little glimpse of some food every 5,000 words or so of private ramblings about non-foody stuff, though you might happen to consider somebody's mom's rap as somewhat culinary.

Worse, Indonesian sites are mostly in Indonesian. One out of a hundred is in misleading English (I hope you don't know what I mean, because this really is heartbreaking), and even those are only 10% of all the web pages in 2005. The rest are made by tourists and expats who, with all due respect, despite or because of the obvious sympathetic outlook they show, knows nothing whatsoever of what they're tricked into eating down here by their vicious local acquaintances (or even tour guides, which is a species as exotic to us as to you).

So, as a true-blue Javanese and supposedly just as much Indonesian, I just want to waste my time in the most destructive way; hence this site and its obese food section.

The pages that laddle out varieties of Javanese and Indonesian food, in particular, will get into a leviathan shape soon, since there are thousands of real-life food out there that I have to add to the content piecemealy.

I earnestly hope it would be of some use, though most emails I got so far -- since September 1996 until approximately two cups ago -- invariably said that visitors laughed upon getting stranded here by search engines, which is a major disheartening info to me because what I crave is some sober use to serve (yet, matur nuwun sangêt [Javanese], AKA terimakasih banyak [Indonesian], alias thanks a lot [English], to you for the emails).

Seafood for sale

2009-04-29T16:45:00.000-07:00

If you want the freshest gourmet filets available, you have found the Source. We offer boneless, skinless, prewashed yellowtail filets ready for cooking right out of the bag. Your fish will be caught and immediately placed into a mixture known as brine. It consists of saltwater and ice combined to form a slush with a temperature of about 28F. When the fish is thoroughly chilled it is filleted, skinned and deboned. Then it goes back onto a clean brine mixture.

Once all the fish are cleaned, the filets are rinsed, pat dried and packaged. The packaged filets are then buried in ice inside an insulated container and shipped to via overnight express. You can be feasting on this gourmet treat in the same 24 hour period in which it was caught. These fish are so fresh, they are almost rude! We Guarantee you cannot buy fresher fish. And further down this page you will find a free recipe for preparing this fish.

Seafood lasagna

2009-04-29T16:40:00.001-07:00

Four-Cheese Seafood Lasagna

12 mushrooms, sliced
10 tablespoons butter, divided use
1 (15-ounce) container ricotta cheese
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
1/4 cup chopped fresh basil
2 large eggs, lightly beaten
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon minced garlic
1/2 cup all-purpose flour
3 cups milk
2 cups chicken broth
1/4 cup tomato paste
1/8 teaspoon hot pepper sauce
1 16-ounce) package lasagna noodles, cooked and drained
2 pounds mixed seafood, cut into bite-size pieces
1 cup shredded Swiss cheese
1 cup shredded cheddar cheese

1. Preheat oven to 350°F.
2. In a large skillet, sauté mushrooms in 2 tablespoons of the butter until tender, 3 to 5 minutes; set aside.
3. In a large bowl, combine ricotta cheese, spinach, basil, eggs, Parmesan cheese, half of the salt and half of the pepper. Mix thoroughly and set aside.
4. Melt the remaining 1/2 cup butter in a saucepan and briefly sauté garlic over medium heat. Add flour and cook, whisk continuously, for several minutes. Gradually add milk and broth, whisking constantly. Cook sauce over medium heat until thickened. Stir in tomato paste and season with the remaining salt, remaining pepper and hot pepper sauce to taste.
5. Spread a bit of the sauce in the bottom of a 13 x 9-inch baking dish. Arrange one-third of the noodles over the sauce. Top this with a layer of mushrooms, half of the seafood and half of the spinach-cheese mixture.
6. Add another layer of noodles and cover with a layer of sauce. Add the remaining seafood and remaining spinach-cheese mixture and top with a final layer of noodles. Spoon on remaining sauce and top with Swiss cheese and cheddar cheese. Bake for 35 to 45 minutes or until bubbly around the edges. Let stand 5 minutes before cutting.

Makes 8 servings.

Seafood salad recipe

2009-04-29T15:35:00.000-07:00

Seafood Salad
* serves: 6
* yield: 6 servings
* ready in: 32 mins (30 mins Prep - 2 mins Cook)

Fresh scallops, mussels, prawns and calamari are cooked, then dressed in olive oil, lemon juice and fresh herbs. Served on its own or over mixed salad greens.

ingredients

* 250g (9 oz) sea scallops
* 100g (4 oz) medium prawns
* 250g (9 oz) fresh mussels
* 100g (4 oz) squid rings
* 100g (4 oz) Kalamata olives, pitted
* 2 tablespoons lemon juice
* 5 tablespoons olive oil
* 1 large clove garlic, minced
* small handful minced fresh parsley
* small handful minced fresh chives
* 1/4 teaspoon dried crushed chillies (optional)
* 1 lemon, sliced
* 1 medium red onion, thinly sliced
* 1 (300g) bag Continental salad greens
* salt and freshly ground pepper to taste

preparation method
1. Bring a large pot of water to the boil. Cook scallops, prawns, mussels and squid in boiling water for 2 minutes. Drain. Peel the prawns, and shell the mussels.
2. Place cooked seafood and olives in a large bowl, and toss with lemon juice, olive oil, garlic, parsley, chives and crushed chillies. Chill for 1 hour.
3. Divide salad greens onto 6 plates or salad bowls. Spoon seafood over greens. Garnish with slices of lemon and red onion. Season with salt and freshly ground black pepper.

Seafood recipies

2009-04-28T03:30:00.000-07:00

Sizzling Summer Seafood Recipes
Summer is a great time for healthy fish dishes. Here are some tips and recipes to get you cooking.
(continued)
7 Seafood Grilling Tips continued...

3. Direct or Indirect? Indirect grilling is when the heat is on either side of the food, not right beneath it. This technique is generally used for foods that require 25 minutes or more of grill time -- which generally is not the case for seafood. But indirect grilling is also used for items that are delicate in texture, like fish fillets. If using indirect heat, try not to peek while the fish is cooking. Every time you lift the lid, heat escapes and this can prolong the cooking time.

4. Is It Opaque? White-fleshed fish fillets are usually done, but still juicy, when their centers just turn opaque. (Opaque means you can't see any light through it.)

5. Keep It Dry. Be sure to pat dry any fish fillet or seafood you are about to grill or brown in a pan (use paper towels). This is important because wetness on the surface can prevent browning.

6. Add a Coat. Add a light coat of oil or cooking spray on your seafood before grilling. This will help it brown and keep it from sticking to the grill.

7. All in Due Time. The general rule for grilling fish fillets or steaks is four to five minutes per 1/2 inch of thickness, and 8-10 minutes per 1 inch of thickness. For other seafood items, here are some grilling recommendations from the Weber-Stephen Products Co.:

* Shrimp --2 to 4 minutes over direct high heat.
* Scallops -- 3 to 6 minutes over direct high heat.
* Mussels -- 5 to 6 minutes over direct high heat. Don't eat any that do not open.
* Clams -- 8 to 10 minutes over direct high heat. Don't eat any that do not open.
* Oysters -- 3 to 5 minutes over direct high heat.

________________________________________________________

Three Summer Seafood Recipes

Here are three speedy seafood recipes perfect for parties or family meals.

Grilled Shrimp Appetizer

WebMD Weight Loss Clinic members: Journal as 1 serving "lean fish or seafood with 1 tsp fat"

Serve the shrimp with whatever dipping sauce or salsa you desire. You can use an indoor grill with this recipe, if you like. If your shrimp are smaller than the jumbo shrimp called for below, it may take half as long to cook each side.

1 1/2 pounds jumbo shrimp (about 16), peeled, deveined, and patted dry with paper towels

2 teaspoons extra-virgin olive oil or canola oil

About 1/4 teaspoon salt

About 1/4 teaspoon freshly ground black pepper

About 1/4 teaspoon paprika

Dipping Sauce Suggestions:

1/4 cup jalapeno jelly, warmed briefly in the microwave to soften

1/4 cup bottled chili sauce

Salsa (like peach salsa)

* Get the grill or barbeque hot according to manufacturers instructions.
* Brush the outside of the shrimp lightly with oil. Sprinkle both sides of shrimp lightly with salt, pepper, and paprika.
* Place shrimp over direct, high heat on the grill. Grill about 2 minutes on the first side, then flip over and cook about 2 more minutes until cooked throughout.
* Serve warm with dipping sauce.

Seafood gift

2009-04-28T02:25:00.001-07:00

Seafood Accessories As Innovative Corporate Gift Ideas

The sharing of gifts is a great concept which has been around for centuries. It allows for an opportunity to show one's appreciation for another's support or contributions. Gifts tend to be shared by people on predetermined occasions such as birthdays, anniversary of nuptuals, Valentine's Day, and other such celebrations.

Nowadays, it has become a practice for companies to bestow gifts upon their employees for a number of occasions such as holidays, excellent job performance, promotions, years of service, or attainment of business goals. Seafood accessories as gifts are an original and excellent idea as it varies from the traditional corporate gift.

In recent times, giving seafood as corporate gifts is becoming a world-wide trend. Major companies seek out seafood accessories such as lobster sets, oyster knives, seafood forks, fishing gear, and fish grills. Everyone can use such gifts in their kitchens at home. Also, these gifts can contribute to the fun of a day spent outdoors fishing.

In general an employee appreciates when their employer acknowledges their hard work in some way. Showing appreciation to an employee help them to feel more like an integral part of the company and they are likely to be more loyal. To show their apprieciation, companies can be creative, and give some wonderful seafood accessories. One idea would be to emboss the gift with the company logo, and a message of appreciation for the employees accomplishments.

The most dreaded and common conundrum for corporate gift givers is trying to please everyone. Personal gifts that cater to each employee's interests are best, but highly unrealistic. Instead, a better option is to give a seafood gift certificate. Not only are they are easier to wrap and present than actual seafood, but their generality will appeal to a wider audience. Also, employers will like the gift certificate's flexibility, since they are offered in different values to suite various circumstances.

Getting a great tasty Seafood dinner for the whole family, sponsoring the whole team for a day long Fishing activity are some of the innovative ways to make the employees feel valued and appreciate their contribution. Some of these activities poster a very strong bonding among the employees and increase team spirit. Hence buying Seafood gift certificates that can sponsor such innovative activities can take an organization to higher levels in improving their employees' happiness.

The article presents key reasons for companies deciding to provide gifts to their employees and presents some specific ways to facilitate the process. Benefits of seafood accessories and other seafood corporate gifts are enumerated, including their elegance as well as involvement in promotion of health and family values that such gifts may express. One obstacle commonly hampering successful corporate gifting, namely the impossibility to please everyone with single type of a gift, is presented as well. This can be solved, however, by mean of seafood gift certificates. Finally, the article suggests some more comprehensive motivation programs stemming from the original idea.

Seafood dishes

2009-04-28T02:20:00.000-07:00

How to perfectly pair wine, seafood dishes

By Michael Gianunzio
Special to The Herald
Wine and seafood trigger unique memories for me. The first time I ever tried Copper River salmon was the same day I was hit by a foul ball at Safeco Field.

I was sure I could catch that baseball as it shot at me, just like the fishmongers at the Pike Place Market caught my fillet. That evening the throbbing in the black and blue spot on my right hip was relieved with barbecued salmon and lots of chardonnay.

Is there any better medicine than a full-bodied Chardonnay?

There are few greater pleasures than matching up cuisine such as seafood with the perfect wine.

First, let's dispel the myth that white wine must be drunk with fish and red wine with red meat. A light red wine goes very well with a dense, meaty fish like tuna, salmon or swordfish. Chilled a bit to reduce the effect of tannins, which can make fish taste metallic, fruity red wines, such as gamay (Beaujolais) or a dolcetto from the Piedmont region of Italy are great partners for fish.

White fish, which is usually light in texture, needs to be matched with delicate white wines, like a Washington sauvignon blanc or a pinot gris from Oregon — pinot grigio in Italy.

A big oakey chardonnay can destroy a delicate white fish or shellfish. But a big slab of grilled king salmon will cry out for a Washington chardonnay or an Oregon pinot noir.

There are many traditional seafood and wine combinations — chardonnay and lobster, chablis and oysters, riesling and just about anything from the ocean.

The real test is matching wine flavors with the flavors in the food being served — the whole dish, not just the underlying seafood. And sometimes it is the food that makes a wine taste better, not the other way around.

Consider the sauce that is covering your swordfish. Compliment the sauce with the wine, not the fish swimming in it. Creamy sauces will like white wines every time.

Matching wine styles with food first requires a good physical and emotional bond, like in a good marriage. Heavy foods go well with full-bodied wines. Complex and intense flavors served in Asian dishes, for example, need flavor-intensive wines, such as a German riesling or an alsace gewurztraminer, both aromatic white wines. Fatty or oily dishes need wines with lots of acidity to cut through the oiliness and bring out the best flavors.

Smoked salmon needs a white sauvignon blanc. Pair scallops in a heavy cream sauce with a chablis.

If you cook seafood with chili peppers, you're on your own. Just get a cheap white wine and go for it!

Salty seafood, like all salty dishes, will neutralize the acid in wine. So, choose a white wine high in acidity with a salty dish.

One of my colleagues salts everything she eats, carrying a shaker wherever she goes. She needs to carry with her a zingy white wine from France's Loire Valley, such as a chenin blanc or a pinot grigio from Italy. These wines will make the underlying fish flavors rise to the top — and lower her blood pressure at the same time.

Dishes that are rich and dense, like seafood risotto, need a big opulent chardonnay, a great marriage of texture and flavors. Spicy dishes deserve a wine to refresh the palate.

Chinese and Eastern dishes loaded with spice need aromatic white wines, like a sauvignon blanc or chablis.

Thai stir-fry goes well with German riesling. When you kick the heat up to four stars, however, you might forget the wine and go with a Tsing Tao beer.

The Northwest is a seafood and wine lover's paradise. Match up those dishes from the ocean with the flavors of the vine. It's a Northwest adventure to savor anytime of the year.

Buy Seafood

2009-04-28T01:15:00.001-07:00

How to Buy Fresh Fish

Buying fresh fish in a seafood market, or in a restaurant, can be a tall order. What's good? What's fresh? Is this fish too "fishy?" By coming in armed with the right knowledge and asking the right questions, you too can make the proper decision as to what fish you want to take home and cook.

Step1
Fish is never, NEVER, caught that day, filleted, and placed in a case for you to see. No matter what kind of fish it is or where you buy it, the fish is typically caught out at sea 2-3 days prior and encased in ice, to ensure its freshness. The fish is then transported from a warehouse type area near the docks to the market. It is filleted on site and placed in the case. If anyone tells you their fish was caught that day, they're lying. However, it tastes as if it has just been caught, due to the icing process. So focus on more important questions.

Step2
Was the fish caught fresh or was in frozen? Most fish, like Tuna, Salmon, and Halibut are caught and shipped immediately, as described above. However, other fish like Tilapia and Orange Roughy are filleted somewhere and sent in an iced packing box. These are difference because the fish loses its freshness once filleted, so if you are told it comes in frozen, it has been filleted elsewhere. A fish filleted from a whole fish on site will be deemed fresh. If you want frozen fish, go to the grocery store.

Step3
Do you want your fish to taste fishy or more like chicken? Those new to fish should start with fish like Orange Roughy, Tilapia, and Halibut. These fish all have white meat and, as a good rule, white meat fish usually taste less "fishy" than other fish. Salmon, for example, has a pink meat and tastes very fishy.

Step4
How do you intend to cook the fish? The best fish to grill would be tuna, due to its steak like qualities, Orange Roughy, Salmon, or Sea Bass for baking, and Catfish for frying. If you are making sushi, get Ahi or Yellow Fin Tuna, as these are the common sushi quality tunas. As for salmon, the Alaskan Salmon will do the trick, but you could spend a little more for its brother, the King Salmon.

Tips & Warnings
* Always make sure to buy fresh fish, but remember you will not be getting a fish that was swimming that day. Freshness = how it was packaged.
* Seafood markets have fresh fish that are filleted on site. Other vendors, like grocery stores, get all frozen meat. Restaurants are the toss up here. High end restaurants have fresh fish, but lower end ones probably don't.
* If the fish has spots or a greasy texture on it, ask why those characteristics exist. Sometimes, fish are just slimy, but other times they have been in the case awhile. Get an explanation just to be safe.

Seafood place

2009-04-28T01:10:00.003-07:00

Famous Seafood Place Cheddar Garlic Biscuits

So good and so easy you may just make these biscuits every chance you get!

2 cups Bisquick baking mix
2/3 cup milk
1/2 cup shredded Cheddar cheese
1/4 cup melted butter or margarine
1/4 tsp garlic powder

Combine baking mix, milk, and cheese until soft dough forms. Then beat vigorously by hand for about 30 seconds.

Drop by spoonfuls onto ungreased cookie sheet. Bake 8-10 minutes at 450 degrees until golden brown.

Blend margarine and garlic powder. As the biscuits come from the oven, brush with the margarine/garlic powder mixture. Yeilds 10-12 biscuits

easy Seafood Recipes

2009-04-04T08:15:00.000-07:00

This recipe for Stir-fry Fish Fillets calls for ginger, which is frequently used in seafood dishes to help cover the "fishy" odor. Scroll to the bottom of the recipe directions for a nutritional breakdown.

Serves 4
Ingredients:

* 1 pound boneless fish fillets
* Marinade:
* 1 tablespoon rice wine, dry sherry or white wine
* a few drops sesame oil
* salt and pepper to taste
* 1 egg white
* 1 - 2 teaspoons cornstarch
* Other:
* 4 tablespoons vegetable oil
* 1 clove garlic, minced
* 2 slices ginger, shredded
* 1/2 red onion, sliced
* Sauce:
* 1/2 cup fish stock, chicken broth, or water
* 1 tablespoon oyster sauce
* 1/4 teaspoon soy sauce
* 1 teaspoon cornstarch mixed in 1 tablespoon water
* Other:
* Other vegetables as desired (celery, bean sprouts, snow peas, mushrooms or bok choy)
* 2 teaspoons ground coriander, or as desired

Preparation:
1. Cut fish into pieces approximately 1 1/2 inches by 1/2 inch (be sure the pieces aren't too small). Add the marinade ingredients, adding each ingredient separately and the cornstarch last. Mix well and let the fish marinate for 10 minutes.

2. Prepare the sauce: In a small bowl, combine the first 3 sauce ingredients and set aside. In a second bowl, combine the cornstarch and water and set aside.

3. Heat the wok. Add 2 tablespoons oil to the heated wok. Add the fish fillets and sear until lightly browned. Remove the fish from the wok.

4. Add 2 tablespoons oil to the wok. Add the garlic, ginger, and onion and cook until the onion is lightly browned. Add the remaining vegetables and stir-fry. Add the sauce, heat to bubbling, and add the cornstarch and water, stirring quickly to thicken. Add the fish back into the wok. Mix everything through. Sprinkle the cooked fish and vegetables with the ground coriander before serving.

Nutritional Breakdown per serving (based on using bok choy, with water instead of chicken broth or fish stock, and 1/8 teaspoon each salt and pepper in the marinade):
262 calories (kcal),
15 g Total Fat,
22 g Protein,
5 g Carbohydrate,
49 mg Cholesterol,
204 mg Sodium;
577 mg potassium,
3g Fiber
A good source of potassium and folacin (folic acid) and calcium.

Seafood chowder Recipe

2009-04-04T07:19:00.000-07:00

Seafood Chowder Recipe

This recipe for Seafood Chowder, by Kathy Landress, is from Beans and Cornbread, The Landress Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures. Click here to learn more -- or here to start your own personal family cookbook right now! Here's to good eating!

Search for more great recipes here from over 100,000 in our family cookbooks!

Ingredients:
4 cups water
4 teaspoons clam base
4 tablespoons butter
1 large onion, chopped
4 large red potatoes, diced (unpeeled)
1 lb. tilapia
1 lb. raw shrimp, peeled
1 can (10 or 14 ounce) clams
2 teaspoons Worcestershire sauce
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1 1/2 cups frozen yellow corn kernels
1/2 cup heavy cream or half-and-half
add salt to taste if needed

Directions:
Dissolve clam base in water and set aside.
Melt butter in soup pot over medium heat. Add onions and cook for a couple of minutes until soft.
Add clam-broth mixture and increase heat. Add potatoes and fish, bring to boil, and cook for about 5 minutes. Add shrimp, canned clams(with juice), Worcestershire, thyme and pepper. Bring to boil and cook for about 5 minutes. Add corn and cook at slow boil until potatoes are tender. Add cream and serve.

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Smoky Seafood Chowder
SERVES: 6
Smoked scallops or smoked oysters are a wonderful substitute for the smoked mussels that this recipe calls for.
ingredients

* One 1 1/2-pound lobster
* 6 tablespoons unsalted butter
* 2 tablespoons finely diced lean salt pork
* 2 medium onions, coarsely chopped
* 1 pound red potatoes, peeled and cut into 1/2-inch dice
* 2 cups bottled clam juice
* 1 cup water
* 1 bay leaf
* 1 quart light cream
* 2 one-pound halibut or haddock fillets, without skin
* 6 ounces smoked mussels, drained and patted dry
* 6 ounces smoked shrimp, drained and patted dry
* 1/2 teaspoon sweet paprika
* Salt and freshly ground pepper
* 3 tablespoons chopped flat-leaf parsley, for garnish

directions

1. In a medium pot of boiling salted water, cook the lobster until bright red all over, about 9 minutes. Transfer the lobster to a plate and let cool slightly. Twist the tail and claws from the body and crack the claws. Remove the meat from the tail in 1 piece. Make a slit down the center of the tail meat and remove the intestinal tract. Remove the meat from the claws. Cut the lobster meat into 1-inch pieces. Cover and refrigerate.
2. Melt the butter in a large saucepan. Add the salt pork and cook over moderate heat, stirring, for 1 minute. Stir in the onions and cook until softened, about 7 minutes. Add the potatoes, clam juice, water and bay leaf and bring to a simmer. Cook over moderate heat until the potatoes are just tender, about 12 minutes. Add the cream and return to a simmer. Add the fish fillets and simmer gently until they break apart and are cooked through, about 10 minutes.
3. Remove the soup from the heat and stir in the mussels, shrimp and lobster meat. Cook over low heat until the shellfish is just heated through. Add the paprika and season with salt and pepper. Ladle the chowder into mugs or bowls, garnish with the parsley and serve.

MAKE AHEAD The chowder can be refrigerated for up to 1 day. Rewarm over moderately low heat.

Seafood pasta Recipes

2009-04-04T07:12:00.000-07:00

American Lasagna Recipe

* 1 1/2 pounds lean ground beef
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 tablespoon chopped fresh basil
* 1 teaspoon dried oregano
* 2 tablespoons brown sugar
* 1 1/2 teaspoons salt
* 1 (29 ounce) can diced tomatoes
* 2 (6 ounce) cans tomato paste
* 12 dry lasagna noodles
* 2 eggs, beaten
* 1 pint part-skim ricotta cheese
* 1/2 cup grated Parmesan cheese
* 2 tablespoons dried parsley
* 1 teaspoon salt
* 1 pound mozzarella cheese, shredded
* 2 tablespoons grated Parmesan cheese

1. In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
2. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
3. In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
4. Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
5. Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

Seafood bisque Recipe

2009-04-04T06:06:00.000-07:00

Soup Nazi's Seafood Bisque Recipes

Welcome to CookBookClub. We have an extensive collection of the worlds most delicious Soup Nazi's Seafood Bisque recipes. Browse our great recipes or add your own!

Ingredient
2 cups dry white wine
1 bay leaf
1 onion, roughly chopped
1 clove garlic
2 ribs celery
1 lobster, 1 1/2 to 2 pounds
12 medium−size shrimps, in shell
24 mussels, well scrubbed
12 sea scallops
4 cups heavy cream
1 cup milk
1 teaspoon dried thyme
1 tablespoon minced fresh parsley
1/4 teaspoon dried rosemary
1 cup fresh spinach, well rinsed and chopped
1/2 cup grated carrot
salt and freshly ground black pepper to taste
1/2 teaspoon fresh lemon juice

Cooking Method
1. Combine the white wine, bay leaf, onion, garlic and celery in a larges tock pot over medium heat. Boil. Add the lobster, cover the pot and steam for 10 minutes. Remove the lobster, set aside and cool.
2. Add the shrimps to the boiling broth, cover the pot and steam for 5 minutes. Remove the shrimps with tongs, set aside and cool.
3. Add the mussels, cover the pot and steam until they open, about 5 minutes. Remove the mussels with the tongs, extract the meat and discard the shells.
4. Add 2 cups of water to the liquid in the pot, bring to a boil and add the scallops. Cover the pot, and steam for 3 minutes. Remove the scallops with the tongs.
5. Extract the lobster meat, reserving the shells. Peel and devein the shrimps, reserving the shells. Chop the meat into bite−size ieces, cover and set aside.
6. Return the lobster and shrimp shells to the broth and add 2 more cups of water. Bring to a boil, then reduce heat to simmer for 30 minutes. Strain the broth and return it to the pot. Discard shells.
7. Bring the broth to a simmer over low heat. Add the cream, milk and herbs and simmer until mixture thickens slightly, about 5 minutes. Add the seafood and simmer for 2 minutes. Stir in the spinach and carrots and simmer another 2 minutes to just wilt the spinach. Season with salt, pepper, and lemon juice. Serve hot.

For Seafood Recipe

2009-04-04T06:03:00.000-07:00

No Mess Lasagna

* 32 oz Jar spaghetti sauce
* 9 Lasagna noodles, UNCOOKED
* 12 oz Dry curd cottage cheese
* 1 Egg
* 8 oz Cheese, Mozzarella; shredded
* 1/4 Cheese, parmesan, grated
* 1 lb Beef, ground, or turkey
* 1 tb -Italian spices to taste

1. Preheat oven to 350 degrees
2. Brown ground beef and drain
3. Mix together ground beef and spaghetti sauce (add spices}
4. In Medium bowl, mix cottage cheese, mozzarella cheese and egg until well blended.
5. Spread 1/4 sauce on bottom of pan (approximately 7 x 11 x 3)
6. Place one noodle layer 3 across bottom of pan
7. Place 1/2 cottage cheese mixture on top of noodle, then layer 1/3 of sauce then the second layer of noodle.
8. Repeat, ending with top layer of noodle, and then top with sauce.
9. Sprinkle with parmesan cheese.
10. Cover tightly with foil
11. Cook 1 hour covered. Uncover and cook 15 min more
12. Let cool 10 minutes before cutting into serving pieces.

MICROWAVE VERSION USE 8 X 8 glass dish. follow above directions except cover loosely with wax paper. Microwave on high 18 min, turn dish and continue another 18 min. Let stand 5 min before serving. (Test for doneness - zap longer if necessary )

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Mexican Lasagna Recipe

* 2 lb Ground Beef
* 1 1/2 ts Ground Cumin
* 1 tb Chili Powder
* 1 cn (16 Oz) Tomatoes, chopped
* 2 c Small Curd Cottage Cheese
* 1 Egg
* 2 c Lettuce, shredded
* 10 Corn Tortillas
* 1/4 ts Garlic Powder
* 1/4 ts Red Pepper
* 1/2 ts Black Pepper
* 1/2 c Cheddar Cheese, grated
* 1/2 c Tomatoes, chopped
* 1/4 c Black Olives, sliced
* 3 Green Onions, chopped

Brown ground beef and drain. Add cumin, chili powder, garlic powder, red pepper, pepper, and tomatoes. Heat through. Cover bottom and sides of 9 x 13 inch baking dish with tortillas. Pour beef mixture over tortillas. Place a layer of tortillas over beef mixture. Combine cottage cheese, cheddar, and egg. Pour over tortillas. Bake at 350 degrees F for 30 minutes. remove from oven and sprinkle with lettuce, tomatoes, green onion, and olives in diagonal rows over the top.

Recipe Seafood gumbo

2009-04-03T17:55:00.000-07:00

Seafood Gumbo Recipe courtesy of Emeril Lagasse

1 batch of light roux, recipe follows
3 quarts of seafood stock
1 pound - 35 count shrimp, peeled and deveined
1 pound lump crabmeat
2 dozen shucked oysters , liquid reserved
1 pound crab claw meat
2 cups chopped onions
1 cup chopped celery
1 cup chopped green peppers
1 cup chopped green onions
1 /2 cup chopped parsley
Salt, pepper, and cayenne pepper to taste
2 cups steamed rice
File powder to taste

In a large cast iron pot, heat the light roux. Season onions, celery, and green peppers with 1 teaspoon cayenne pepper, and 2 teaspoons salt. Add to the roux and cook for 5 minutes, or until the vegetables are wilted. Add the crab claw meat and the seafood stock and bring to a boil. Reduce heat and simmer for 30 minutes. Add shrimp, oysters, green onions, and parsley. Cook for 5 minutes. Add lump crabmeat and season the gumbo to taste. Add the file powder to your liking and thickness. Serve over steamed rice.

ROUX
Recipe courtesy of Emeril Lagasse
1 cup flour
1 cup vegetable oil

In a black iron skillet, heat the oil over medium high heat until it registers approximately 300 degrees on a deep fat fryer thermometer, approximately 300 degrees. Using a wire whisk , slowly add the flour, stirring constantly until the roux is nutty colored. At this point, the roux is ideal for thickening a light seafood gumbo. (Recipe Below) Continue to cook this roux over medium heat and you will begin to see it change in color, getting darker and more aromatic. Make sure you constantly stir it so it doesn't burn.

Seafood casSerole Recipe

2009-04-03T17:50:00.000-07:00

Tuna Pasta Casserole Recipe

The other day Jordon was commenting how much he missed his recipe from his youth. Here it is.

* 1 c Frozen peas
* 1 cn Condensed cream of celery soup
* 1/2 c Milk
* 1/2 c (2 oz) shredded Swiss cheese
* 1 cn (6 1/2 oz) tuna, drained and flaked
* 2 c Cooked corkscrew or other Macaroni (1 Cup uncooked)
* 2 Hard boiled eggs, chopped
* 1/2 c Crumbled potato chips

Place peas in small microwave-safe bowl. Cover with vented plastic wrap; Microwave on HIGH 1-2 minutes or until tender. Drain and set aside.

In 1 1/2 quart microwave-safe casserole, stir soup and milk until smooth. Stir in cheese. Fold tuna, macaroni, eggs and peas into soup mixture. Cover with lid; microwave on HIGH 5-7 minutes or until hot and bubbling, stirring once during cooking. Let stand, covered, 5 minutes.

Sprinkle potato chips over casserole.

NOTE: Cream of Chicken or Cream of Mushroom can be substituted for the Cream of Celery Soup

Seafood soup Recipe

2009-04-03T16:45:00.000-07:00

Seafood Soup

When seafood soup is served to start off a meal, it might be a light broth with a few small cubes of fish and perhaps a hint of chives or parsley; or it might be a small bowl of rich creamy bisque or thick North American chowder flavored with milk and cream or with tomatoes. At Mexican seafood restaurants, I've also had chowder-like first-course fish soups, but they were lighter and spicier than their New England counterparts.

Add vegetables to a seafood soup, and serve it with rice, noodles or hearty bread, and it becomes substantial enough to play the role of a main course. A mildly seasoned seafood soup that we savored at a Honduran restaurant owed its rich texture and luscious flavor to coconut milk; served with a generous mound of rice, it was a meal in a bowl. Coconut milk often enriches Thai seafood soup entrees, like a satisfying one I ate at a pan-Asian restaurant; it contained noodles, mushrooms and green onions, and was pungent from hot peppers and tangy from lime juice. An usual and very tasty central Vietnamese seafood curry soup that I sampled was embellished with quail eggs, peanuts, noodles, green onions, cilantro leaves and fried onions, and served with a large fried sesame cracker. People use ingredients with which they are familiar. I've even made a tasty fish soup supper by cooking cubes of salmon in a pot of vegetable soup.

Most Westerners associate seafood soup with Mediterranean cuisine, which includes many fish soups in addition to the bouillabaisse of France and the ciuppin of Italy. Spanish, Greek, North African and Lebanese cooks all make fish soups matching the produce of the Mediterranean with the region's popular flavors - olive oil, garlic, onions, tomatoes and aromatic herbs.

Because fish cooks rapidly, fish soups are easy to prepare and are ready in less time than most main-course soups. They're great for weight watchers, as they can be fairly low in fat. For a festive version, you can use a little oil to sauté the vegetables and flavor the broth, but for an everyday soup, you can simply simmer the vegetables along with the fish.

paella Seafood Recipe

2009-04-03T16:40:00.000-07:00

Seafood Paella recipe

Served as main course. Non-vegetarian dish.

Ingredients for "Seafood Paella"
1/2 Whole Chicke cut in 1/4
1 fresh Tomato, diced
1 Red Onion, diced
2 Red Peppers, diced
1 Cup Green Peas, fresh/frozen
1 Jalapeno Pepper
Fresh Shellfish
2 Cups White Rice, cooked
Saffron
Olive Oil

Method for "Seafood Paella"

Saute onions, red peppers and diced tomatoes in olive oil. Add cooked rice and peas and saute covered for 30 minutes. Add jalapeno pepper. Steam fish items and then toss all together and bake covered in 375 degree oven for 15 minutes.

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Skillet Paella recipe

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Features for "Skillet Paella"

Served as main course. Non-vegetarian dish.

Ingredients for "Skillet Paella" (Click here for measurement conversion)

1/2 lb Shrimp, cleaned
2 Tablespoon Butter
1 1/2 cup Water
1 (10 oz) pkg. Green Peas
1 pk French’s Spice Your Rice Chicken and Herb Flavor seasoning
1 1/2 cup Rice
4 oz Cooked Ham, cut into thin strips
1/2 cup Sliced ripe Olives
2 Tablespoon Lemon juice
1 cup Halved cherry tomatoes

Method for "Skillet Paella"

Saute shrimp in melted butter, 2 to 4 minutes or until shrimp turn pink. Add water, peas and seasoning mix. Bring to a full boil. Stir in rice and remaining ingredients. Cover, remove from heat. Let stand 5 minutes. Fluff with fork.

Serves: 4

Seafood sauce Recipe

2009-04-03T16:35:00.000-07:00

Poached Sea Scallops With Ginger Scallion Sauce

Sea Scallops are quickly poached in oil and combined with ginger scallion sauce, a simple flavorful sauce with fresh ginger, scallions, chili pepper and seasonings.

This recipe for Poached Sea Scallops serves 3 to 4.
Ingredients:

* 18 - 20 sea scallops
* 1 cup peanut or vegetable oil
* Ginger Scallion Sauce:
* 2 tablespoons dark soy sauce
* 1 1/2 tablespoons light soy sauce
* 1 1/2 tablespoons water or chicken broth
* 1/2 teaspoon Asian sesame oil
* 1 teaspoon brown sugar
* 5 scallions, ends trimmed, cut into 2-inch sections and into thin strips
* 1 2-inch piece of fresh gingerroot, peeled and cut into thin strips
* 1 green or red chili pepper, de-seeded and sliced
* 2 tablespoons peanut or vegetable oil

Preparation:
1. Rinse the scallops, drain, and pat dry with paper towels (Make sure the scallops are completely dry before cooking.
2. Heat the oil in the wok over medium heat until it reaches 300 degrees Fahrenheit.
3. Cook the scallops in the hot oil, 6 at a time. Cook, turning for 2 to 3 minutes until they are just cooked (be sure not to overcook or the scallops will become tough). Remove with a slotted spoon and drain on paper towels.
4. Combine the soy sauce, water, sesame oil and sugar in a small heatproof bowl. Stir in the scallions, ginger, and chopped chili pepper.
5. Heat the oil in a heavy saucepan over medium heat for about 4 minutes, until it is shimmering on the bottom and very hot but not yet smoking (about 300 degrees Fahrenheit).
6. Carefully pour the oil into the scallion/ginger mixture. It will sizzle for a few seconds. Once it stops sizzling, stir, and then let stand for 2 minutes. 7. Serve the scallops with the ginger scallion sauce.

Seafood pasta Recipe

2009-04-02T04:30:00.000-07:00

Spicy Peanut Sauce Recipe

* 2 tablespoons garlic - minced (fresh)
* 3 tablespoons coriander – minced
* 1/2 cup peanut butter
* 5 ounces soy sauce – light
* 5 tablespoons sugar
* Rice wine (between 1/2 t to 1 T)
* 1 tablespoon hot bean paste -- (up to 2 T)
* 1 tablespoon sesame oil
* 1 pound lo mein noodles (other -- noodles will do - ramen noodles or even spaghetti)

Cook the lo mein according to directions. Let cool. Mix the rest of the ingredients. Add the sauce to the noodles.

Hot bean sauce also goes by the name szechuan bean sauce etc. This is the main “spicy” ingredient and should be handled with care. Vary this ingredient to taste. This recipe is probably very good without it. It's also quite good served when the noodles are still hot.

___________________________________________

An Amazing Lasagna Recipe

INGREDIENTS:

* 1 pound sweet Italian sausage
* 3/4 pound lean ground beef
* 1/2 cup minced onion
* 2 cloves garlic, crushed
* 1 (28 ounce) can crushed tomatoes
* 2 (6 ounce) cans tomato paste
* 2 (6.5 ounce) cans canned tomato sauce
* 1/2 cup water
* 2 tablespoons white sugar
* 1 1/2 teaspoons dried basil leaves
* 1/2 teaspoon fennel seeds
* 1 teaspoon Italian seasoning
* 1 tablespoon salt
* 1/4 teaspoon ground black pepper
* 4 tablespoons chopped fresh parsley
* 12 lasagna noodles
* 16 ounces ricotta cheese
* 1 egg
* 1/2 teaspoon salt
* 3/4 pound mozzarella cheese, sliced
* 3/4 cup grated Parmesan cheese

DIRECTIONS:

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Seafood and fish

2009-04-02T04:25:00.000-07:00

A Guide To Buying
Fish and Seafood

Online, your Local Fishmonger or at the Supermarket. What is the best option for buying Seafood?

At the Supermarket

They may have a fresh fish counter or a section in the chiller department, they will almost certainly have a freezer department.

You may or may not realise this, but all fish starts to spoil as soon as it’s killed and the more the seafood is processed/handled the quicker it starts to deteriorate. When buying seafood you want it as fresh as possible, preferably still flapping.

When buying fish a good way to tell if it’s fresh is to press it with you finger, the flesh should spring back, not leave your fingerprint in it. It should smell of the sea, slightly of ozone and most definitely not of FISH.

The reason that the seafood in supermarkets manages to have such a long shelf life is because those little sealed containers have pumped air in them - not air exactly as you and I breathe but air with the same elements calibrated to a different ratio and this is what stops the fish going off so quickly. As soon as that container is opened the fish will start to spoil faster (I might add that they do the same with bagged salad). Do you really want to be buying fish that's been artificially kept edible?

At the fish counter you will probably find not only whole fish and seafood but also fillets, steaks and cutlets. It’s a good idea to ask the assistant when the fish was caught/brought in. They should be able to tell you. Be aware of any fish that’s been covered in ice with just the heads sticking out, this is an old trick to disguise old product, get them to take it out so that you can see the fish properly. If there are fillets on sale, especially sole or plaice fillets check to see if there’s any yellowing of the flesh; this is another indication of stale fish, and of course, ask to smell it.

If you’re looking at a whole fish - take a good look at its eyes, they should be clear and bright, not sunken and cloudy. The gills should be a deep red colour and the skin shiny and slippery. If you pick up the fish it should feel firm, not floppy like some old rag doll.

If you’re after shellfish there’s 2 very simple rules to follow. Before cooking, if it’s open and doesn’t close when tapped sharply don’t buy it or cook it. After cooking if it’s still shut, don’t eat it.

When buying crab or lobster, pick it up, it should feel heavy for it’s size.

The third option in the Supermarket is the freezer department. This can be a very good alternative to fresh fish. Look for fish that has been ‘flash frozen’, this means that the fish has been caught and filleted very quickly - possibly at sea , then frozen very quickly thus retaining all the flavour and nutrients. This is often a far better option than fish lying around for days in the chiller cabinet.

If you are lucky enough to be close to a decent Fishmonger, get to know him and he’ll look after you. He will invariably know where the seafood has come from and when it was caught. He can prepare it for you and give you tips and recipes. If you have a special occasion coming up, tell him beforehand and he will be only to happy to fulfil your order, handing it over ready to put in the oven or whatever.

Thankfully, now that the Internet has come into its own, buying fish and seafood online has never been easier. There are many small, specialised companies where you can buy not only fresh fish and seafood but delicacies such as Smoked Salmon and Caviar. They deliver excellent seafood either fresh in chilled boxes, frozen or vacuum packed.

Cherie is a freelance cook, cookery writer and webmaster. See http://www.great-salmon-recipes.com for more great salmon recipes including how to smoke, grill, bake and poach Salmon and for quick and easy recipes using canned salmon.

Hokkaido Seafood buffet

2009-04-02T04:20:00.000-07:00

Hokkaido Seafood Buffet-Newport Beach

Hokkaido Seafood Buffet Newport Beach
4200 Scott Drive
Newport Beach, CA 92660
Near John Wayne Airport
(949) 851-5888

I recently visited Hokkaido Seafood Buffet in Newport Beach. This restaurant is located across the street from the Benihana's that appears to be under construction, in the building that I think used to be Marie Callendar’s. We went around 7:00 PM on a Saturday night and there wasn’t a wait. They have a lot of tables here so there actually seemed to be a lot of open seating.

Hokkaido advertises themselves as a seafood buffet with sushi, Chinese food and Mongolian BBQ. I was really excited to try this buffet because I really love all of these foods. They have a really great price for an all you can eat place like this too. Only $15.95 for dinner!

As soon as I was seated, I jumped up in eager anticipation and ran to go look over the buffet. This is what I saw…

Hokkaido Salad Bar
Salad Bar

Hokkaido Cold Seafood
Cold Seafood

Hokkaido Hot Seafood
Hot Seafood

Hokkaido Sushi
Sushi

Hokkaido Chinese Food
Chinese Food

Hokkaido Chinese Food
More Chinese Food

Hokkaido Monglian BBQ Bar
Mongolian BBQ Bar

Hokkaido Monglian BBQ Bar
Some Kind of Raw Fish and Jalapenos

Hokkaido Mongolian Cook
The Mongolian BBQ Cook

Hokkaido Fried Food
Fried Foods

Hokkaido Desserts
Dessert Bar

I decided to start of my meal with some of their sushi. I sampled their Philadelphia Roll, Spicy Tuna Roll, Inari Sushi, Tamago and the Super Spicy Roll. All of the sushi tasted pretty bland and generic. It’s something I would expect to get from a grocery store. The best of the bunch though was probably the Super Spicy Roll that was filled with spicy tuna and fresh jalapeno and then topped with more spicy tuna and diced fresh jalapenos. It was pretty spicy.
Hokkaido Sushi

Next, I decided to get some Mongolian BBQ. They had some toppings that I don’t get at my regular Mongolian BBQ place like jalapenos and udon noodles. However, they didn’t have some of the toppings I’m used to like celery and tomatoes. I ended up getting a simple dish with beef, pork, udon noodles, onions and green onions. The cook stir-fried it up on the grill and added some brown sauce that I am assuming was soy sauce based. The Mongolian BBQ left something to be desired. It was very bland.

I decided to move on to the seafood and Chinese food. I got myself some steamed crab legs, salt and pepper frog legs, BBQ pork ribs and fried rice. Everything was disappointing. The crab legs were a waterlogged mess and they barely contained any meat. The frog legs were chewy and sticky. The fried rice was extremely bland and the BBQ pork was tough.

I pretty much got everything on the buffet that I was interested in but I was still hungry. Even though it wasn’t that good, I finally decided to go back and get another plate of Mongolian BBQ. I got the same limited ingredients, pork, beef, noodles and onions. The grill was a lot busier now though. The Mongolian BBQ cook was extremely busy. Not only was he in charge of cooking the food, but he was also apparently in charge of replenishing the food. He took turns tossing food on the grill and running back in to the kitchen to get more meat and various toppings. He was so busy that he was trying to cook too many orders at the same time on his small grill. This resulted in it being hard for him to keep everyone’s dishes separate. One lady that was clearly a vegetarian, (No CP, it wasn’t my wife) handed the cook a plate of vegetables and asked him to cook it on the other side of the grill away from the meat. He stared at her as if he didn’t speak English and then threw her food in the middle of the grill. He then grabbed a bunch of other orders and surrounded her food with meat. He was frantically cooking and tossing food everywhere. He was trying his best to keep all the food separate, but he wasn’t doing a very good job. I could tell the vegetarian was freaking out. He handed me my plate. I was disappointed that they didn’t have pocket bread, so I grabbed something called a “biscuit” that was next to the Mongolian BBQ.
Hokkaido Busy Mongolian Cook

I got back to the table and looked at my food. In addition to the ingredients that I originally had in my Mongolian BBQ, I now also had pineapple, bamboo shoots, mushrooms, jalapenos, bean sprouts and cabbage. The food was still bland. I added a lot of soy sauce and it tasted a little better. The biscuit actually turned out to be a fried sugar doughnut. It was actually the best thing I had tried, so I went back and got a few more of those and filled up on them. Maybe this place wasn’t worth $15.95 after all. This definitely wasn’t the worst buffet I have ever had, but I’m not jumping up and down to return anytime soon.

Fresh lobster

2009-04-02T03:15:00.000-07:00

Fresh Lobster Shipped Fresh To Your Door!

Fresh Lobster delivered directly to your door from the icey waters of the atlantic ocean.

Our lobster is the best. Great tasting lobster needs to be fresh. Fresh lobster can only come from the source. We deliver lobsters from the source.

Lobster Gram Email Gift CertificateLive Lobster Lobster Gram Plastic Gift Card Maine Lobster
The Original Lobster Gram

The Original Lobster Gram

"A Lobster Gram lobster dinner is the perfect gift for the lobster purist! Sweet, succulent live Maine lobsters will tantalize their tastebuds, while the accessories make enjoying this classic feast a snap. The Lobster Gram dinner is our namesake package, and is still one of our top-sellers after all these years.

The Original Lobster Gram dinner for 2 includes:

# Two 1 lb. Live Maine Lobsters
# Two Shell Crackers and Seafood Forks
# Two Lobster Gram Bibs and Moist Towelettes
# Fresh whole lemon and butter
# Lobster Gram Cooking Manual"
live lobster
Maine Marvel Gram

Maine Marvel Gram

"This incredibly popular, top-selling package with Maine lobster tails and filet mignon steaks provides you with all you need for a complete gourmet meal from start to finish! You'll marvel at how easy it is to be a gourmet chef, right in your own kitchen.

The Maine Marvel Gram for 2 Includes:

# Two 6-7 oz.Maine Lobster Tails
# Two 6 oz. Filet Mignon
# 1 lb. Jumbo Cooked Shrimp & Cocktail Sauce
# 20 oz. New England Clam Chowder
# A 20 oz. Plain Cheesecake
# Colombian Supremo Ground Coffee (1.5 oz)
# Two Sea Shellers and Steel Seafood Forks
# Two Lobster Gram Bibs and Moist Towelettes
# Lobster Gram Cooking Manual"
Live Maine Lobster

The Sweetest Lobster Tail Sampler

The Sweetest Lobster Tail Sampler

"The Sweetest Lobster Tail Sampler includes Maine, Tristan and West Australian lobster tails. These lobster tails have that ultimate burst of smooth sweetness, which is the best quality a lobster tail can have! Send your taste buds into ecstasy with this collection of the absolute sweetest lobster tails in the world!

The Sweetest Lobster Tail Sampler Includes 6 Lobster Tails Total:

# Two 5-6 oz. Tristan Lobster Tails
# Two 6-7 oz. Maine Lobster Tails
# Two 8-10 oz. West Australian Lobster Tails
# 2 FREE Sea Shellers, Seafood Forks, Bibs & Towelettes
# Butter and a fully illustrated Cooking Manual"

Fresh Seafood in

2009-04-02T03:10:00.000-07:00

Fresh Seafood
Purchasing

When buying fresh seafood, use your eyes, hands, and nose. The word "fresh" refers to seafood that has not been frozen. However, that's not to imply that "frozen" is bad. As a matter of fact, frozen seafood can be superior in quality to fresh seafood products, so base your purchase on product quality.

How can you determine the quality of fresh seafood in the store? First, look at the display. All fresh seafood should be held at 32 F, which is maintained by refrigeration and/or ice. Fresh seafood should feel cold to the touch, not cool.

Whatever the variety, whole fish have certain characteristics that indicate freshness.

Bright, clear, full eyes that are often protruding. As the fish loses freshness, the eyes become cloudy, pink, and sunken.

Bright red or pink gills. Avoid fish with dull-colored gills that are gray, brown, or green. Fresh fish should be free from slime.

Firm and elastic flesh that springs back when pressed gently with the finger. With time, the flesh becomes soft and will slip away from the bone.

Shiny skin, with scales that adhere tightly. Characteristic colors and markings start to fade as soon as a fish leaves the water.

Fillets and steaks should have firm and elastic flesh and a fresh-cut, moist appearance, with no browning around the edges. Filleted flesh separates if it is left too long in the case. The flesh should be translucent, light will shine through it. There should be little evidence of bruising or reddening of the flesh from retention of blood. Prepackaged steaks and fillets should contain a minimum of liquid. Seafood stored in liquid deteriorates quickly. All fresh fish should have no fishy or ammonia smell.

Shellfish may be sold live, cooked, or fresh shucked. The form depends on availability and the shellfish itself. Each form and species will have different quality signs to examine. Odor is one quality indicator that should be sweet and mild, not overly fishy for all fresh shellfish. This odor has been likened to a fresh sea breeze or seaweed.

The shells of live clams, oysters, or mussels should be tightly closed. If the shells gape slightly, tap them. They should close; discard any that do not. The shells of live shellfish should not be cracked and should look moist. Oysters should have one shell that is well cupped. When selecting soft-shelled clams, the "neck" will show movement when touched. The meats of fresh shucked clams, oysters, or mussels should be plump and covered with their liquor. Their liquor should be clear or slightly opalescent (slightly milky or light gray) and free of shell or grit.

Scallops are not sold live because they are highly perishable. Scallops are shucked at sea shortly after capture. Fresh scallop meats have a firm texture and distinct sweet odor. A sour or iodine smell indicates spoilage. The smaller bay and calico scallops are usually creamy white, though there may be some normal light tan or pink coloration. The larger sea scallops are also generally creamy white, though they may show some normal light orange or pink color.

Live crabs and lobsters should show leg movement, and the tail of lobsters should curl tightly underneath the body and not hang down when the lobster is picked up. Lobsters and crabs will not be very active if they have been refrigerated, but they should move at least a little bit. The shell of a soft-shelled crab will be soft, while the shell of crabs and lobsters should be hard.
Cooked lobsters or crabs in the shell should be bright red in color and have no disagreeable odor. Picked lobster meat will be snowy white with red tints, while crab meat is white with red or brown tints, depending on the species or the section of the body it was picked from. Cooked, picked lobster or crab meat should have good color and no disagreeable odor.

Raw shrimp meat should be firm and have a mild odor. The shells of most varieties are translucent with a grayish green, pinkish tan, or light pink tint. The shells should not have blackened edges or black spots. This is a sign of quality loss. Cooked shrimp meat should be firm and have no disagreeable odor. The color of meat should be white with red or pink tints.

When buying whole squid, look for eyes that are clear and full. The skin should be untorn and the meat very firm. The skin of fresh squid is cream-colored with reddish brown spots; as squid ages, the skin turns pinkish.

Handling and Storage

Finfish and shellfish should be handled with care. Both are highly perishable. Storage life depends on how well you take care of it, whether the seafood is a whole fish or a live oyster. Fish bruises easily, so handle carefully. Lift whole fish with two hands and avoid holding by the tail. Pack all seafood products separately or at the top of your grocery bags.

When your seafood purchase arrives home, store it in the coldest part of your refrigerator at a temperature as close to 32 F as possible. The shelf life depends upon the variety of fish and the quality at time of purchase. Be sure to use fish quickly, within one to two days after you buy it. Fish that is not prepackaged should be washed under cold, running water and patted dry with an absorbent paper towel. The fish should then be wrapped in moisture-proof paper or plastic wrap, placed in a heavy plastic bag, or stored in an air-tight, rigid container until ready for cooking. Some varieties of shellfish, however, require different handling and storage guidelines.

Store shrimp, squid, and shucked shellfish in a leak-proof bag, plastic container, or covered jar.

Store live shellfish in a shallow dish covered with damp towels or paper towels. Never put live shellfish in water or in an air-tight container where they could suffocate and die.

Squid and freshly shucked clams have a shelf life of one to two days.

Shrimp and scallops have a shelf life of about two to three days.

Freshly shucked oysters have a shelf life of five to seven days.

Mussels and clams in the shell (live) should be used within two to three days; oysters in the shell, from seven to ten days. Some shells may open during storage. If so, tap them. They will close if alive; if not, discard immediately.

Live lobsters and crabs should be cooked the same day they are purchased. Cooked whole lobsters or crabs should be stored in tight air-tight containers and used within two to three days. Cooked, picked lobster or crab meat should be stored in a sealed moisture-proof plastic bag or air-tight plastic container for three to four days. Pasteurized crab meat can be refrigerated for up to six months before opening and should be used within two to three days after opening.

Refrigerate left-over cooked shellfish dishes as you would any other leftovers. Use within two or three days. Do not allow cooked seafood to come in direct contact with raw seafood or other raw meats.

Seafood Place

2008-12-17T01:39:00.001-08:00

Pacific Seafood

2008-12-17T01:36:00.000-08:00

PORTLAND, Ore. - (Business Wire) Pacific Seafood, a family owned seafood company based in Portland, Ore., is gearing up for the March 15 opening of halibut season. The ocean’s largest flatfish, halibut is very popular with consumers because of their thick steaks and fillets that are low in fat, mild in flavor and have excellent versatility in the kitchen. Pacific Seafood purchases fresh halibut directly from the boats and implements exceptionally tight standards to process high-quality fillets and steaks for its customers, both local and nationwide.

“Fresh halibut is always a popular item in high demand, so our team works very hard to be first to the market with quality product and superior service to consistently meet our customers’ needs,” said Frank Dulcich, president and CEO of Pacific Seafood Group. “We’re looking forward to another great season.”

Performing all operations from dock to dinner table, Pacific Seafood processes West Coast products -- from Alaska to Mexico -- and owns and operates distribution facilities throughout Washington, Oregon, California, Texas, Arizona, Nevada and Utah. Halibut, one of the companies most requested products, was historically brought to the West Coast by schooners and packed in Glacier Ice. Today, Pacific Seafood, using its own logistics team, ensures its customers a consistent supply of fresh halibut out of the North.

A staple of seafood restaurants around the country, fresh halibut is available eight months a year, while frozen product is available year round. Halibut is an excellent source of high-quality protein and minerals, as well as low in sodium, fat and calories.

Mexican Seafood

2008-12-17T01:31:00.003-08:00

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Mexican Seafood

2008-12-17T01:31:00.002-08:00

Thai Seafood

2008-12-17T01:31:00.001-08:00

Thai Seafood News

Click a phrase to jump to the first occurrence, or return to the search results.

Two suspects arrested in connection with shooting outside Waldorf restaurant

Maryland Independent

Charles County sheriff’s officers charged two Washington, D.C., men with crimes stemming from a shooting that occurred outside of the Thai Seafood & Grill in Waldorf as patrons were leaving the club following a late night concert July 26.

Police said the two fired as many as six shots in the direction of several police officers who were providing security at the club.

At about 2:15 a.m., officers in uniform were assisting with traffic control in the parking lot when they heard several gunshots and saw the suspects firing in their direction.

The officers attempted to stop the suspects but they fled in a car, turning off their vehicle headlights. The men were stopped near Homestead Commons and five people were taken into custody. Officers recovered a .45-caliber handgun along the route the men fled and shell casings fired from a .45-caliber handgun were recovered in the parking lot of the club.

Two of the car’s occupants, Maurice Lorenzo Foreman, 17, and Stephon Snipe, 20, both of Washington, D.C., were charged with attempted murder and first-degree assault. Foreman was charged as an adult.

They were taken to the county jail and held with no bond.

Anyone with additional information about this case is asked to call detective S. Fetterolf at 301-609-6497. Callers wishing to remain anonymous may call Crime Solvers at 866-411-TIPS.

The investigation is continuing.

Seafood Dinner

2008-12-17T01:26:00.000-08:00

Seafood Combo Meals - A Healthy Alternative

Seafood combo meals are delicious and very easy to prepare. Seafood is very healthy, and is available in such wide varieties that it's hard to go wrong! Everything you need to prepare delicious seafood combo meals can be found at your local grocery store.

Don't fret about what type of seafood to get, with a seafood combo meal you don't have to worry about it. You will get at least two different seafood items or types of seafood. For example, you may get fresh lobster tails, or scallps, or possibly Alaskan King Crab. This will not only make your seafood combo meal more exciting but will also ensure that it will be a satisfying meal.

It's easiest to prepare things you already like, as your cooking instincts will be more accurate. Of course, if you're not an experienced cook and your favorite combo is two pound lobster and scallops, it may be best to start with something easier and work your way up. If you're new to cooking it's best to start with simpler items, such as shrimp or fish fillets. If you're not sure what kind of food you'd like the most, try to find a fresh seafood sampler at your local grocery.

When preparing any seafood dish, the easiest cooking method is pan-fry. Start with your favorite pasta and a bag of cocktail, or frozen shrimp. It's fairly easy to find these pre-cooked, so you won't risk under-cooking the meal.One very easy starter dish is shrimp pasta.

First, keep all the required ingredients ready. Set out the pasta, a pot of water to boil it in, the shrimp, a frying pan and the favorite oils and spices. The last two can be olive oil, basil leaves and garlic powder. Start boiling the pasta and heat the frying pan. Pour a little oil in the pan and add the shrimp. After sprinkling basil leaves and garlic powder on top, stir the shrimp around the pan till oil and spices are mixed thoroughly with the shrimp.

You can turn down the heat slightly when the shrimp begin to sizzle, so that they simmer quietly in the pan. You could add some vegetables for added flavor. I prefer adding some tomatoes and chopped onions. Shrimp continues to simmer absorbing the flavor of the oil and spices while the pasta is getting cooked.

After the pasta reaches the desired softness, strain it and place it on a plate. Pour the contents of the frying pan over the pasta and mix together. Have a side dish of garlic bread or caesar salad and a healthy seafood combo meal is ready. You can prepare several different kinds of seafood combo meals. As in any activity, here too you learn by practice and so, keep cooking till you find your favorite.

As with so many other food items, making your seafood combo meal purchase online is always a great idea. With the advent of overnight delivery by Fedex and UPS it is very feasible to have seafood straight from the northeastern seaboard shipped right to your house.

Italian Seafood

2008-12-17T01:25:00.000-08:00

Tuna and white-bean puree with tomato bruschetta

Ingredients (serves 8)

* 95g can tuna with chilli in olive oil
* 400g can butter beans, rinsed, drained
* 1 tbs capers, rinsed
* 1 egg yolk
* Juice of 1 lemon
* 1 large clove garlic, halved
* 1/2 cup (125ml) extra virgin olive oil
* 1 tbs tomato paste
* 8 slices ciabatta or other Italian bread

Method

1. Process tuna and its oil, beans, capers, egg yolk, lemon juice, half the garlic and half the oil in a food processor until a smooth puree forms. Transfer to a bowl and season with salt. Drizzle with a little extra oil.
2. Whisk remaining oil and tomato paste in a bowl (mixture will stay slightly separated) and brush over bread slices. Heat a char-grill pan over medium heat and toast bread for 1 minute each side or until golden. Rub toast with remaining garlic. Serve with puree.

_________________________________________________

Sicilian fish stew and couscous

Ingredients (serves 8)

* 1/4 cup (60ml) olive oil
* 1 large onion, finely chopped
* 2 inner stalks celery, finely chopped, leaves included
* 5 cloves garlic, finely chopped
* 1/4 tsp cayenne pepper
* 2 bay leaves
* 1/2 tsp firmly packed saffron threads, soaked in 1/4 cup boiling water for 10 minutes
* 700ml passata
* 2 (400g each) blue swimmer crabs, halved, cleaned
* 4 (125g each) snapper fillets, skin on
* 4 (50g each) King George whiting fillets, skin on
* 600g clams (vongole), rinsed
* 18 (625g) large green king prawns, peeled, deveined, leaving tails intact
*
Sicilian couscous
* 500g pkt couscous
* 2 tbs olive oil
* 6 dried bay leaves
* 1 bunch flat-leaf parsley, coarsely chopped
* 50g slivered almonds, roasted, chopped

Method

1. For Sicilian couscous, place couscous in a large bowl, scatter with 1/2 cup water, then, using your hands, mix until evenly damp. Add oil and 1 tsp salt and stir until well combined. Place a large fine metal sieve over a saucepan of simmering water, ensuring water is 3cm below the base of sieve. Line base with bay leaves, then top with couscous. Cover pan tightly with foil. Reduce heat to low and simmer for 1 hour, stirring couscous halfway through cooking.
2. Meanwhile, heat oil in a large casserole dish over medium heat, add onion and cook for 5 minutes. Add celery, garlic, cayenne and bay leaves and cook for 2 minutes. Add saffron and soaking liquid, passata and 1 litre water. Bring to the boil and simmer for 30 minutes. Add crab and snapper (skin-side down). Reduce heat to low-medium and cook, covered, for 10 minutes. Add whiting (skin-side down), clams and prawns, pressing gently into liquid, and cook, covered, for 5-8 minutes or until clams have opened and seafood is just cooked through.
3. Transfer couscous to a large bowl. Stir in 1 1/2 cups seafood cooking liquid, parsley and almonds. Serve with fish stew.

Notes & tips

* Passata is sieved tomato puree sold in bottles and available from supermarkets.
* Remove and discard top shell from crabs and remove and discard gills. Rinse coral from crab meat, then cut crabs in half.

Seafood Pizza

2008-12-17T00:54:00.000-08:00

Palasta! Pizza Buffet in York, PA is a Family Favorite

All-you-can-eat pizza buffets are springing up around York, Pennsylvania faster than the tulips in our gardens. We have visited most of them, but the one that my family favors is Palasta! at 2323 Carlisle Road in York.

Palasta! offers a buffet of salad, pasta, breadsticks, pizza, and dessert pizza. At $4.99 for adults, $2.99 for children aged four to twelve, and $0.99 for children three and under, the price is reasonable, although my husband misses the leftovers from other pizza places, where our total bill is about the same. The restaurant also offers menu items for takeout and accepts special orders for parties. I carry a frequent customer card, for which we receive a free buffet and drink after purchasing nine of the same.

The restaurant's atmosphere is bright and welcoming, with a mural of their featured foods painted on the walls. The pizza selection is broad, with the classics - plain and pepperoni pizzas - alongside some more unusual choices - alfredo pizza, seafood pizza, and chicken barbeque pizza, to name a few. If you don't see your favorite, ask the friendly staff, and they'll make it for you.

Despite a variety of tempting food, I rarely eat much from the salad, pasta, and pizza sections of the buffet because I want to be hungry enough for the dessert pizzas. The Death By Chocolate pizza is "to die for;" I would choose it over any of the dessert selections at a pricier restaurant. My father likes the fruit streusel dessert pizzas (apple, cherry, etc.) "This cherry streusel tastes just like cherry crumb pie!" he raved on his first visit.

Gourmet Seafood

2008-12-17T00:25:00.000-08:00

Gourmet Seafood Is A Great Gift!

Many people have distaste for the word “gourmet” until they learn the actual meaning of it. A gourmet is simply a person with a detailed knowledge of the finest food and drink. The term originally came from the French word “groumet” which is a valet in charge of wine. Gourmet seafood, then, is the finest seafood. Sending gourmet seafood as a gift is a special and unique way of showing a person that you care for them.

Gourmet seafood can be a gift to customers, clients or employees. There are many companies that offer a pleasing and tasty selection. Careful attention should be paid in order to make the best choice for your important customer. Sending the gift of gourmet seafood is giving the gift of the prize of New England. Your employee or customer will be very pleased and delighted with the surprise of gourmet seafood arriving on their doorstep.

You should carefully consider which company you choose before placing an order of gourmet seafood. Some firms can be easily contacted about the details of your shipment and readily give information about when it will be arriving to your customers and employees. Many companies even offer discounts on a large order, for example, if your gourmet seafood order totals over $500.

The packages you can order include such favorites as Lobster Lover’s Feast or Surf and Turf. How about a Maine Lobster Party, or maybe just one or two live Maine lobsters? A hearty Shrimp and Steak Classic, rustic Australian Rock Lobsters or a Classic New England Clambake can also be ordered. Of course, the prices of these gourmet seafood packages depend on the quantity and the distance it’s being sent.

How to Order Your Gourmet Seafood

1. You should fill out a corporate gift order form and fax it in to the company. Or, if you prefer, the customer care line would be happy to take your order.

2. Make sure your billing address and the address your credit card company has on file are the same.

3. Make sure you place an order well in advance, at least 48 hours prior to when you need it to be shipped, in order to avoid any emergencies. If your gourmet seafood company cannot process your order, they should contact you immediately and provide you with other options. Always ask for a confirmation of the corrected order if this happens.

4. The gourmet seafood company will contact you just before they process the order to your credit card, in order to get your final confirmation.

5. If you receive a discount, the gourmet seafood company will deduct it from the total, usually before the shipping charges are added.

6. Many gourmet seafood companies will notify the recipient via email, so they’ll know when they should expect their package. They will also send you an email when the package has been successfully delivered.

Seafood Menus

2008-12-17T00:14:00.000-08:00

Prep Time: 7 minutes
Cook Time: 15 minutes
Steamed Fish

Ingredients:

* 4 fish fillets, about 4 - 6 ounces each
* 2 tablespoons Chinese rice wine or dry sherry
* 1/4 teaspoon granulated sugar, or to taste
* 1/4 teaspoon salt
* a few drops sesame oil
* 1 green onion, washed and finely chopped
* 1 tablespoon chopped cilantro, for garnish
* 1 large lemon, cut into wedges, for garnish

Preparation:
Prepare the wok for steaming. Rinse the fish fillets and pat dry with paper towels. In a small bowl, whisk the rice wine or sherry, sugar, salt and sesame oil.

Place the fish fillets on a deep, heat-proof plate that will fit inside the steamer basket. Pour the rice wine mixture over the fish. Sprinkle with the chopped green onion.

Cover and steam the fish over high heat until the fish is opaque and flakes easily with a fork (10 - 15 minutes). Serve hot, garnished with the chopped cilantro and lemon wedges.

Nutritional Breakdown for Steamed Fish (based on 4 servings of 6 ounces fish each) Each serving contains: Calories 157, 3 g Carbohydrates, 31 g Protein, 2 g Total Fat, 73 mg Cholesterol, trace dietary Fibre, 232 mg Sodium, 774 mg Potassium.

Seafood Recipes

2008-12-06T22:35:00.002-08:00

Seafood Can Be Fun, Easy And, Yes, Healthy Also
Seafood recipes can be fun and healthy and let's not forget to mention EASY! Using your favorite seafood, such as shrimp, mussel’s scallops or crab and a few of the ideas given in this article you can continue to create unique and healthy seafood recipes time and time again.

Picking out a seafood recipe is an easy thing to do, with the help of the search engines you can find almost any kind of recipe that you like. Just using the phrase "Seafood Recipe" will return a mountain of sites that will take hours to browse through. Of course if you’re just looking for one really good recipe, you could easily find that in five minutes or less.

Now traditional clambake recipes and lobster recipes are good, but who has the time for the clambake or the money for lobster? As a working wife and mother, time is of the essence and if I cannot get dinner on the table in a reasonable amount of time, it's not worth doing, but I have to be able to please my family in the process.

Measuring is one thing I am terrible at. I like to use a few favorite ingredients in any seafood recipes and adapt it to a healthier tastier way of cooking. And, the best part of cooking seafood is you can use whatever means you have available, whether it be grilling, broiling or sauting.

Let's take shrimp for example... a pound of 26 - 35 count shrimp on sale should cost you about $8.00 and what a treat your whole family will love! Peel and de-vein your shrimp using a small paring knife fed through the back of the shrimp from the top to the tail (knife facing away from shrimp body and cutting through the shell) making it easy to open up the shell so your shrimp will pop right out! (Hey, save even more time, by purchasing the already frozen, peeled and de-veined version.)

Put a teaspoon of butter and a teaspoon of extra-virgin olive oil in the bottom of a saut pan, add a clove or garlic (let's be honest - we are not peeling and mincing our own garlic here, we are using a teaspoon of already chopped garlic in the jar), a half of finely chopped sweet onion, some salt and pepper, some parsley and your favorite seafood seasoning. You can just as easily wrap all of your ingredients in foil and pop under the broiler for about 20 minutes for no-fuss cooking, or pop on the grill.

The shrimp should be served on a bed of wild rice cooked with chicken broth. Asparagus and tender baby portabella mushrooms, cooked together on the stove or over the grill with salt to taste and a dash of extra virgin olive oil, make an excellent side dish. These items combine to make a delicious dinner that is low in calories and quickly prepared (in no more than 45 minutes). Cleaning up shouldn't be a problem either.

Once you start using different seafood items in your cooking, it will slowly become a normal practice. One of the benefits of cooking with seafood is how healthy it can be. Especially when dealing with fresh seafood from one of the eastern seaboard towns or companies that ship overnight to the continental US. There is also an abundance of seafood recipes available online. If necessary you can also visit your local bookstore to get some great recipe books that focus specifically on seafood.

Seafood Recipe

2008-12-06T22:35:00.001-08:00

Marcella’s Favorite Seafood Recipe

More than 30 years ago, I spent a month traveling in Sicily, hoping to find dishes that I could make at home and include in my new cookbook. It was an exercise in frustration. The island’s brilliant culinary skills were not yet reflected in its restaurants. On the other hand, the meals I had in private homes were sublime, but even more frustrating. Where in New York City, in the gastronomically parochial 1970s, would I find all the wild herbs, the fresh cheeses, the varieties of fish that my hosts were using?

On the last weekend of our trip, my husband, Victor, and I stopped in the resort town of Taormina, our thoughts focused on enjoying a lazy day or two of sun and sea. From its tables we expected little. “What is especially good here?” I asked the waiter at our first lunch. “The salmoriglio,” he said. “It’s our local swordfish, grilled and then moistened with olive oil, lemon juice and oregano.” I thought, What could go wrong? Nothing did, and nothing has since.

Salmoriglio never disappoints. I have made the dish for my family, for my friends, for my classes, for television and for this magazine; the times I have prepared it are beyond numbering. The flowing, uncooked sauce musters clear and vivid flavors from a thin slice of swordfish. Although salmoriglio cannot be surpassed, its principles can apply to equally delicious variations.

I owe my most recent version of salmoriglio to many sources: to the years I have lived in Venice, to the place I came from and to the place where I live now. From Venetian cooks, I have borrowed the ethereal scent of thyme, which they prefer to the pungency of oregano, and a fondness for using butter along with olive oil. From them, too, I have learned to use the gentler heat of the oven, which helps to retain moisture, as an alternative to the high heat of the grill. To further protect the fish from drying out, I’ve also adopted the practice of the fishermen in my native town, Cesenatico, who marinate their catch under olive oil–soaked bread crumbs. I add mustard to the sauce in fond recollection of a delicious Ada Boni recipe that Victor and I discovered more than half a century ago and made with one of our few wedding presents, a rare and precious lobster. In my Stateside life, I am drawn to some of the wonderful fish available here but largely unknown in Italy: wild salmon from the Pacific Northwest, Alaskan halibut, pink arctic char. Unfortunately, the markets are far from the seas where these fish are caught, so my first step in cooking, regardless of the preparation, is always the same: I give them a quick rinse with vinegar to wash away their travel fatigue.

Seafood Market

2008-12-06T22:34:00.000-08:00

U.S. Seafood Market Shifts to Aquaculture

The wild harvest of seafood, man’s last major hunting and gathering activity, is at a critical point. Technology has enabled harvesting to outpace the speed at which species can reproduce.

In response, the seafood industry is beginning to shift from wild harvest to aquaculture, the production of aquatic plants and animals under grower-controlled conditions. Aquaculture is growing rapidly in many countries, particularly China, Chile, and Thailand. It is also expanding in the United States—the estimated value of U.S. production in 2001 was $935 million. Aquaculture accounts for a growing share of U.S. seafood consumption as well.

Aquaculture has a number of advantages over wild harvest. Growers can more easily maintain a steady supply of products. Farmed seafood is likely to be more uniform in size and quantity, thus moderating price swings. Selective breeding can be used to enhance disease resistance, increase growth rates, or promote other desirable traits, such as better feed conversion. Finally, consumers benefit from declining real prices as growers increase their efficiency and supply.

chart - U.S. aquaculture imports have risen dramatically since 1996

There are also a number of possible disadvantages to farmed seafood production. These include waste disposal from intensive production sites, the introduction of non-native species, and the destruction of coastal marsh areas for the development of new production areas. Concerns have also been raised about possibly dangerous levels of cancer-causing chemicals in farmed salmon.

Despite such concerns, the U.S. has become a major market for the global aquaculture industry. U.S. seafood consumption has been steady over the past decade at around 16 pounds per person per year, but a growing share of the supply is being imported, much of it from countries using aquaculture. In 2002, imports accounted for roughly 45 percent of seafood consumed in the U.S. Seafood imports included shrimp (946 million pounds), Atlantic salmon (413 million pounds), and tilapia (148 million pounds). Most of the imported salmon and tilapia and approximately half the shrimp were farm-raised, representing over 1 billion pounds of aquaculture products with a value of $2.7 billion. To put these imports in perspective, the U.S. poultry industry, the world’s largest poultry exporter, shipped 5.4 billion pounds of poultry products, valued at $1.6 billion in 2002. Aquaculture also supplies U.S. consumers with catfish from Vietnam, crayfish and mollusks from China, and mussels from Canada and New Zealand.

For a number of countries, aquaculture has become a major part of their economies and a growing source of foreign exchange earnings. For the U.S., the large influx of imported aquaculture products has meant lower prices for consumers, but lower returns for producers. In response, a number of anti-dumping suits have been filed against foreign aquacultural producers.

Seafood fish

2008-12-06T22:33:00.002-08:00

A Guide To Buying Fish and Seafood

Online, your Local Fishmonger or at the Supermarket. What is the best option for buying Seafood?

At the Supermarket

They may have a fresh fish counter or a section in the chiller department, they will almost certainly have a freezer department.

You may or may not realise this, but all fish starts to spoil as soon as it’s killed and the more the seafood is processed/handled the quicker it starts to deteriorate. When buying seafood you want it as fresh as possible, preferably still flapping.

When buying fish a good way to tell if it’s fresh is to press it with you finger, the flesh should spring back, not leave your fingerprint in it. It should smell of the sea, slightly of ozone and most definitely not of FISH.

The reason that the seafood in supermarkets manages to have such a long shelf life is because those little sealed containers have pumped air in them - not air exactly as you and I breathe but air with the same elements calibrated to a different ratio and this is what stops the fish going off so quickly. As soon as that container is opened the fish will start to spoil faster (I might add that they do the same with bagged salad). Do you really want to be buying fish that's been artificially kept edible?

At the fish counter you will probably find not only whole fish and seafood but also fillets, steaks and cutlets. It’s a good idea to ask the assistant when the fish was caught/brought in. They should be able to tell you. Be aware of any fish that’s been covered in ice with just the heads sticking out, this is an old trick to disguise old product, get them to take it out so that you can see the fish properly. If there are fillets on sale, especially sole or plaice fillets check to see if there’s any yellowing of the flesh; this is another indication of stale fish, and of course, ask to smell it.

If you’re looking at a whole fish - take a good look at its eyes, they should be clear and bright, not sunken and cloudy. The gills should be a deep red colour and the skin shiny and slippery. If you pick up the fish it should feel firm, not floppy like some old rag doll.

If you’re after shellfish there’s 2 very simple rules to follow. Before cooking, if it’s open and doesn’t close when tapped sharply don’t buy it or cook it. After cooking if it’s still shut, don’t eat it.

When buying crab or lobster, pick it up, it should feel heavy for it’s size.

The third option in the Supermarket is the freezer department. This can be a very good alternative to fresh fish. Look for fish that has been ‘flash frozen’, this means that the fish has been caught and filleted very quickly - possibly at sea , then frozen very quickly thus retaining all the flavour and nutrients. This is often a far better option than fish lying around for days in the chiller cabinet.

If you are lucky enough to be close to a decent Fishmonger, get to know him and he’ll look after you. He will invariably know where the seafood has come from and when it was caught. He can prepare it for you and give you tips and recipes. If you have a special occasion coming up, tell him beforehand and he will be only to happy to fulfil your order, handing it over ready to put in the oven or whatever.

Thankfully, now that the Internet has come into its own, buying fish and seafood online has never been easier. There are many small, specialised companies where you can buy not only fresh fish and seafood but delicacies such as Smoked Salmon and Caviar. They deliver excellent seafood either fresh in chilled boxes, frozen or vacuum packed.

Seafood City

2008-12-06T22:33:00.001-08:00

Seafood city: New Orleans recipes abound in Ralph Brennan's cookbook

Because his dad was allergic to shellfish, third-generation restaurateur Ralph Brennan grew up on steak and potatoes.

He didn't eat his first oyster until he was a teenager.
PHOTO BY KERRI MCCAFFETY, FROM 'RALPH BRENNAN'S NEW ORLEANS SEAFOOD COOKBOOK'Businessman and restaurateur Ralph Brennan grew up on steak and potatoes, but his new cookbook is abound with classic and contemporary seafood dishes.

"I was in high school when some older guys invited me to play golf with them," Brennan said. After their round they went to Bozo's, where a couple of beers helped the first oyster, perched on a cracker, go down.

"I said 'That isn't bad,' and had a couple more," he said.

But then there was the time his Aunt Adelaide (for whom Cafe Adelaide is named) "forced me to eat a snail. I've never had one since."

So now you know why there is no escargot in the new "Ralph Brennan's New Orleans Seafood Cookbook" (Vissi D'Arte Books, $45) -- but lots of oysters. And shrimp, crabs, finfish, frog legs, turtle soup, alligator, desserts, side dishes, appetizers and drinks.

The coffee-table-size book has dozens of lavish color photos and 170 recipes in 430 pages and weighs 4-1/2 pounds. The team behind the book includes Charlee Williamson, executive vice president of the Ralph Brennan Restaurant Group; corporate chef Haley Bittermann; writer Gene Bourg; photographer and publisher Kerri McCaffety; and Paulette Rittenberg, who worked with the restaurant chefs and tested the recipes (as did sous-chef Joe Kosarek). The chefs include Gregg Collier of Red Fish Grill, Chris Montero of Bacco, Gus Martin of Ralph's on the Park, and Darrin Finkel of Ralph Brennan's Jazz Kitchen.

None of the group had any previous experience with cookbooks. So why a seafood one?

"Charlee heard John Mariani speak a few years ago at the Tennessee Williams Festival, and he said the definitive seafood cookbook had not been done," Brennan said. "And when we looked at our menus, we track what our customers eat. Seafood is always on top. It's what people want."

Bourg helped compile the list of classic recipes to include; the book is about 25-percent classic and 75-percent contemporary recipes.

Among the debates: To bisque or not to bisque? They eventually decided that labor-intensive crawfish bisque was a must. Because directions for all the recipes are extremely detailed, that particular recipe takes up five pages, not counting a full-page photo.

From idea to publication took four years, twice what the team originally planned, Brennan and Williamson said. Katrina interrupted, and there were unforeseen problems, such as the fact that the chefs' directions for sauteing were not the same. Imposing consistency was Williamson's job.
MICHAEL DEMOCKER/THE TIMES-PICAYUNERalph Brennan signs his "New Orleans Seafood Cookbook" Tuesday, April 22, from 10 a.m.-noon at the Crescent City Farmers Market, Uptown Square, 200 Broadway.

"We also debated about including cocktails and desserts," Williamson said.

"A New Orleans cookbook has to have cocktails," Brennan said. "We just put in the ones we liked. Our bartenders helped us with it. It made our afternoons fun."

Richard Shakespeare, general manager of Ralph's on the Park and former sommelier at Commander's Palace, and Richard Krumm of Red Fish Grill contributed to the section on pairing seafood and wine.

One chapter is "A Seafood Cook's Manual" and several appendices include a glossary, five pages of ingredient sources, tips on making roux and seasoning a cast iron skillet, and even how to create a temporary stove-top smoker, with lots of aluminum foil twisted into ropes, for starters.

"We went¤'round and¤'round about that," Bittermann said. "After the instructions were written, we said 'Here, Charlee, you make it.'"

The book is currently available at Barnes & Noble, Maple Street Bookstore, Octavia Books, Garden District Book Shop, at the four Ralph Brennan restaurants, on Amazon.com and on the book's Web site, www.RalphBrennanCookbook.com. The latter features a blog; more content is in the works, Brennan said, perhaps featuring demonstrations by the restaurant chefs.

And there will definitely be more cookbooks. "We have to leverage this," Williamson said, "now that we know how to do it."

Seafood Buffet

2008-12-06T22:32:00.000-08:00

Las Vegas Buffet

So you like to eat? I love to eat, but the idea of a buffet at times seems like a bit of waste. However, if you like quality and quantity you want to consider, the buffets at Mandalay Bay, Aladdin, Mirage, Bellagio and the Rio. Let me explain my rationale. While each of these buffets tend to be on the higher end of the price scale you need to know that you do get what you pay for. You could spend $10 at Circus Circus and end up with a backache from the numerous times you will be visiting the porcelain ranger after your meal. With good buffets you get quality meals.

What you do need to know is that you need to avoid the stuff on the line that is meant to distract you. Potatoes, Rice, bread, vegetables and anything else that is considered a side dish should be kept to a minimum. Really, do you want to spend $22 for a dinner roll?

Hit the crab legs, hop on the shrimp, devour the prime rib.

If you need to take a break and hit the restroom, so be it. DO NOT BE AFRAID TO UNLOAD!!! People are always so conscious of etiquette. This is a buffet, start eating as much as you can. If you need to make room, blast away.

One more thing, when eating crab legs remember that you are not paying by the pound, do not struggle with a tiny piece of shell that refuses to give up the goods. Move on and get the big stuff.

The Las Vegas buffet is where you can unleash the fury of your seven months of dieting to fit into a swimsuit that you never liked anyway. Ask yourself, is one giant meal really going to make you look fatter. NO!

Start eating!!!!

Seafood Menu

2008-12-06T22:30:00.000-08:00

Shrimp Scampi Recipe
Seafood Seasoned with Parsley, Dill and Garlic Butter

This recipe tastes great served on top of your favorite type of pasta or noodle. Add a salad and garlic bread to this dish for a complete meal. Most grocery and health food stores in your area should have a good selection of fresh shrimp to choose from in their seafood departments.
Shrimp Scampi Recipe

Ingredients:

* 1 stick butter (½ cup)
* 2 tablespoons olive oil
* 2 red bell peppers - seeded and chopped
* 1/3 cup green onion - sliced
* 1 pound raw shrimp - peeled and de-veined
* 4 cloves garlic - peeled and minced
* 1 tablespoon lemon juice
* 1 teaspoon garlic powder
* ½ teaspoon garlic salt
* ½ teaspoon white pepper
* ¼ cup fresh parsley - chopped
* 1 tablespoon fresh dill

Directions:

1. Add the butter and olive oil to a large sauté pan.
2. Place the pan on the stove and turn the heat to medium.
3. Add the bell pepper and green onion and cook for 4 minutes.
4. Add the garlic and lemon juice and cook for one more minute.
5. Stir in the shrimp and cook until the shrimp has turned pink and is thoroughly cooked.
6. Stir in the garlic powder, garlic salt and white pepper.
7. Remove the pan from the heat and stir in the parsley and dill.
8. Serve immediately on top of pasta, rice or mashed potatoes.

Fresh Seafood

2008-10-22T23:39:00.000-07:00

Sea Food Online is the blog that gather information about Fresh Seafood. You can find a lot of information about seafood and Fresh Seafood here.

Fresh Seafood Is A Great Way To Get Healthy

It has been known for many years that eating fresh seafood provides health benefits. However, no one has been sure of the exact reasons for this effect. Yes, fish and other gourmet seafood recipes is high in protein and low in fat, but these basic properties do not explain all the benefits enjoyed by people whose diet is high in these foods.

The discovery of higher Mercury levels in Farm Raised Fish has led scientist to believe that one should stick with wild caught fish whenever possible. Long term studies have not been conducted yet to determine the effects of eating farm raised fish but it is assumed that the exposure to Mercury will have negative effects.

Even though the industry is manipulating almost every food source, and adding all kinds of growth hormones, biologically altering food and generally meddling with nature. All in the name of increaseing profits, fish remains a good choice for a healthy diet.

Following the introduction of new technologies, however, and the discovery of omega-3 fatty acids and their key role to various aspects of human health, the benefits of enjoying a diet rich in, for instance, lobster meat or other kinds of fresh seafood suddenly became far more visible and clear.

The almost magical activity by the omega-3s starts as early as on fetal stage of human development. Docosahexaenoic acid, commonly found in fish, crab and lobster meat, is an essential component for building brain and nerve fetal tissue as well as the retina. Consequently, research suggests that higher consumption of healthy seafood recipes low in mercury by a pregnant woman is beneficial for infant cognition.

Studies indicate very positive health advantages from ingesting omega-3, including the reduction of asthma development and other respiratory ailments such as airway inflammation in young children. Good sources of omega-3 can be found in live lobster and king crab, which can be enjoyed and ingested into adulthood.

Eating fresh seafood was shown to lower the rates of depression in post-partum women as well as lower their risk of breast cancer. Consuming Omega 3s also protected against a number of heart diseases, prevented strokes, and improved eye and neurological functioning. Lastly, they were shown to stop mental deterioration in later years, therefore saving the contented fresh seafood afficionados manifold the expenses of their hobby.

What is more, fish contain more than just one advisable substance. Vitamin D they are also rich in offers potent anti-cancer and bone-building properties, while Astaxanthin, a powerful anti-oxidant found in salmon and giving it the characteristic orange color, confers a host of documented health benefits.

Finally, utilizing natural ingredients found in widely available food items is in line with most modern medical trends and the prevalent notion that it is much more efficient to prevent diseases than to cure them. To sum up - eat and enjoy.

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