Several auction houses provide rare wines for sale. Most often than not, these houses take into account several factors to decide whether or not such bottle is a rare find. This includes how the wine was stored, availability, vintage and provenance these are also the factors that can influence the value of such cocktail.
Categories: Food and Wine, Seafood Recipes Tags: Big Daddys Seafood Market, cooking, cooking seafood, crab, crab crescent roll recipe, crab stuffed crescent roll recipe, cuisine, easy crab recipes, easy seafood recipes, Eating, food, how-to, ingredients, recipes, Seafood, Seafood Recipes
Looking for a tasty Cajun dish to try? Check out this Easy Louisiana Style Corn and Crawfish Bisque. This dish has a smooth creamy taste with a bit of cajun bite, if you choose. Not only is it a Louisiana favorite, but it is sure to be one in your home as well.
Here in Louisiana, isn’t just something to eat, it is a way of life. Most social gatherings here are centered around food. A popular Cajun dish is corn and crawfish bisque. Now this can be served in two ways, either a Roux based or a Cream based. I personally like my bisque with a cream base so that’s the recipe I’ll use for this article. Give this recipe a try, and then leave me a comment telling me how it came out!
What You’ll Need:
1 stick of Butter
2 Tbsp of Flour
1 lb of peeled Crawfish
1 med chopped Onion
2 (15oz) cans of Sweet Cream Corn
1 (15oz) can of Sweet Corn
1 cup of chopped Green Onions
1 qt of Heavy Cream
1 tsp of Worcestershire Sauce
1/2 cup of Cooking Sherry
Season to taste with your favorite Cajun Seasoning
What You’ll Do:
In a large pot you’ll need to melt your butter over a med high heat. Then you will add all of your onions and sauté them until tender. Should take about 5-6 mins. Next, add the flour and stir everything for about 5 mins or so to create a roux, then season to taste. Add the ½ tsp of Worcestershire sauce next. Now it is time to put in the crawfish, corn, cream corn, heavy cream and sherry. Bring this mixture to a boil. Once boiling, reduce your heat to a low-med heat and continue cooking for about 40mins. The just serve and enjoy!
Categories: Big Daddy, Seafood Recipes Tags: best, Big Daddys Seafood Market, bisque, bisque recipe, Cajun, cajun recipes, cajun seafood recipes, cooking, cooking seafood, crawfish recipes, cuisine, dinner, easy cajun recipes, easy corn and crawfish bisque, food, how-to, Louisiana, Seafood Recipes
A lot of people consider cooking to be tedious. Find some good ways to achieve just that by reading the following article.
Categories: Low Carb Foods Tags: basil and balsamic grilled fish marinade, basil and balsamic grilled fish marinade for low carb foods, basil and balsamic marinade, basil balsamic marinade, Big Daddys Seafood Market, cooking, cooking seafood, cuisine, easy basil balsamic marinade, fish, Fresh, grilled, grilled fish marinade, high protein low carb foods, how to make basil balsamic marinade, how-to, ingredients, low carb basil balsamic marinade, low carb foods, recipes, Seafood, Seafood Recipes
my momma be lovin that seafood pasta ya dig? so im tryna make a dish for her cause she keeps bugging me. anyone know some seafood pasta recipes that will make emeril look like Martha Stewart?
Macaroni Shrimp Salad
1 pound short macaroni — salad type
1 cup sweet pickle relish — well drained
3/4 cup finely chopped green pepper
1/4 cup finely chopped onion
1 can chopped pimiento — drained (2 oz.)
1 can sliced mushrooms — drained (4 oz.)
1/2 pound tiny salad shrimp — cooked (about 1
1 1/2 cups salad dressing of your choice — up to 2
Cook macaroni in boiling salted water 10 to 12 minutes until barely tender. Drain and rinse under cold water.
Combine with remaining ingredients.
Add dressing and stir to blend.
Chill well before serving.
Seafood Pasta Salad
2 cups pasta — tri-colored spiral
1 cup shrimp — cooked
1/3 cup green pepper — diced
1/4 cup carrots — sliced
1/2 cup zucchini — sliced
1/3 cup white wine worcestershire
1/3 cup mayonnaise
salt and pepper to taste
* cook pasta according to package directions
* 1 can (6 1/2oz.) tuna, drained and flaked can be used for shrimp.
** Lea & Perrins White Wine Worcestershire Sauce.
In a mixing bowl, combine pasta, shrimp or tuna, bell pepper, carrots and zucchini. Add Worcestershire, mayonnaise, salt and pepper and toss lightly to combine. Refrigerate at least 30 minutes before serving
Crabmeat Pasta Salad
12 oz Spiral pasta
2 Green onions, chopped fine
1 Celery, chopped fine
1/4 cup Bell pepper, chopped fine
2 or 3 oz Pimento, drained and diced
1 lb Lump crabmeat
1 tsp Worcestershire Sauce
1/4 cup Parmesan cheese
Salad dressing as needed
Zatarain’s Creole Seasoning to taste
Prepare pasta according to instructions and set aside until cool. Add next eight ingredients to cooled pasta and toss. Add salad dressing of choice (Caesar, Golden Caesar, Italian, etc.) and Zatarain’s Creole Seasoning as desired.
Note: Mushroom, artichoke hearts, red onion, etc. can be added as desired. Shrimp maybe substituted for or used along with crabmeat.
How to buy shrimp for making fried coconut shrimp with orange marmalade dipping sauce; get expert tips on homemade seafood recipes in this free cooking video.
Expert: Richard Buccola
Bio: Richard Buccola is an entrepreneur and investor. He is also the owner of several popular food & spirits establishments in Queens, NY, including the former PJ’s Bar & Grill, and The Ivy Room.
Filmmaker: Buccola Richard
Duration : 0:1:31
Ching He Huang/Chinese Food Made Easy/Seafood
Langoustine and samphire stir fry
1 tbsp groundnut oil
2 garlic cloves, finely chopped
6-8 cooked langoustines (or other large prawns)
1 tsp Shaoxing rice wine
150g/5oz fresh samphire, woody stems removed, or marsh samphire, preserved in brine
150g/5oz baby leeks, trimmed
2 spring onions, trimmed and cut into 4cm/2in pieces
1 tsp light soy sauce
sea salt, to taste
1. Heat a wok until smoking and add the groundnut oil. Add the garlic and stir fry for a few seconds.
2. Add the Dublin Bay prawns and stir fry for 1-2 minutes, then add the Shaoxing rice wine and cook for another few seconds. Stir in the fresh samphire, then add the leeks and spring onions. Stir fry for one minute, then season, to taste, with the light soy sauce and sea salt.
3. To serve, spoon onto a serving plate and drizzle over any remaining juices from the wok.
Ching makes a dish that’s great for when you’ve got guests: use garlic chives instead of preserved samphire if necessary
Duration : 0:6:24
Categories: Seafood Tags: ??, ??, ???, ???, ???, ????, ????, ????, ?????, ????????, ?m, and, be, Beauty, chi?ska, chinese, Chinesische, Ching, chinoise, chives, cinese, Cucina, cuisine, Drink, Easy/Seafood, england, Fitness, food, Fry, garlic, gordon, He, health, Home, Huang/Chinese, jamie, keuken, Kinesiska, Kitchen, Kuchnia, Küche, köket, Lab, Langoustine, lawson, london, made, neihu, nigella, oliver, Qu?c, ramsay, samphire, Stir, sweet, taipei, taiwan, Taiwanese, th?c, ting, tings, Trung, wokstar
Butcher Boy shares tips on buying and storing fresh seafood. Check out our blog at http://thegoodstuffisworthit.com for more tips, info and events
Duration : 0:2:26
Located just 10 minutes south of Rosarito on the free road towards Ensenada and next to Fox Studios Baja, is the quite picturesque town of Puerto Popotla
Duration : 0:2:2
Ching He Huang/Chinese Food Made Easy/Seafood/Wok-cooked hoki fish with sesame soy sauce
Ching shows a regular fish buyer at the market how to make hoki fish served with sesame soy sauce.
2 hoki fish fillets, membrane removed
salt and ground white pepper
3 tbsp groundnut oil
4 cloves garlic, finely chopped
2.5cm/1in piece fresh root ginger, peeled, finely chopped
1 red chilli, seeds removed, flesh finely chopped
1 tbsp of Shaoxing rice wine
4-5 tbsp light soy sauce
2 tbsp toasted sesame oil
2 spring onions, cut into thin strips (julienne)
1 tbsp chopped fresh coriander
steamed rice or wholewheat noodles
1. Season the hoki fish fillets with salt and ground white pepper, then slice into six equal-sized pieces.
2. Heat a wok until smoking and add the groundnut oil. Add the fish, pressing down lightly on the pieces of fish as they cook. Cook for 3-4 minutes on one side, then reduce the heat to medium.
3. Turn the fish over and sprinkle over the garlic, ginger and chilli. Cook for a further 3-4 minutes (depending on the size of the fillet), or until the flesh has turned opaque and flakes easily when poked with a pair of chopsticks or a fork.
4. Season with the soy sauce and sesame oil and spoon the sauce over the fish. Add the spring onion strips and chopped coriander and cook for 1-2 minutes, or until the herbs have wilted slightly.
5. To serve, transfer the fish to a serving plate and garnish with the wilted herbs. Spoon over the cooking juices from the pan and serve immediately with steamed rice or dressed wholewheat noodles and steamed asparagus and broccoli.
Duration : 0:6:36
Categories: Seafood Tags: (??), ??, ???, ???, ???, ????, ????, ?????, ????????, ?m, be, Beauty, Booday, chi?ska, chinese, Chinesische, Ching, chinoise, cinese, Cucina, cuisine, Drink, Easy/Seafood, fish, Fitness, food, gordon, He, health, hoki, Home, Huang/Chinese, keuken, Kinesiska, Kitchen, Kuchnia, Küche, köket, Lab, lawson, made, neihu, nigella, Qu?c, ramsay, Sauce, sesame, soy, taipei, taiwan, Taiwanese, th?c, ting, tings, Trung, Wok-cooked, wokstar
Who doesn’t love a big ol’ bowl of seafood gumbo? Here is a great video and how to on a classic crab, shrimp and okra gumbo! The ingredients you’ll need are as follows:
1/4cup of canola oil
8cups of “Cajun Trinity” (diced sweet onion, bell pepper & celery)
2Tbsp of garlic
28oz can of Rotel
8cups of chicken stock
1Tbsp of salt
1Tbsp of Tony Chachere
3lbs of cut okra
5 bay leaves
2 sticks of butter
1cup of flour
2lbs of crab meat
3lbs of Lg shrimp (peeled)
Seafood Gumbo from the Cajun Recipes collection at Cajun Cooking TV.
Duration : 7 min 52 sec
Categories: Buy Seafood Tags: Big Daddys Seafood Market, cooking seafood, crab, crab gumbo, gumbo recipe, how-to, ingredients, Louisiana, okra gumbo, recipe, recipes, Seafood, seafood gumbo, Seafood Recipes, shrimp, shrimp gumbo