Here is a delicious recipe for a pasta called Crawfish Monica. this is a tasty Louisiana crawfish dish that is sure to get your taste buds singing! Stop by and take a look at our Seafood Sides section to find something great to pair with it. Don’t forget to keep checking back for more great seafood recipes.
Big Daddys Seafood Market – Crawfish Monica
Down here in the South, we just LOVE good food and music! One of the best places to get both of these is during Jazz Fest in New Orleans, LA. The music at Jazz Fest is great, but for some, the food – specifically the Crawfish Monica – is what really hits the spot. If you think eating a hot, creamy bowl of crawfish pasta in the sun is insane, well sha you can call us crazy! In NOLA, we live for the stuff under any weather condition. Grab a fork and find a spot to properly devour this deliciousness. No matter if you’ll be in NOLA to try this divine creation at Jazz Fest, you can now have it whenever it would please your heart and stomach! With this recipe from New Orleans’ very own super chef Emeril Legasse. Oh, and you’re welcome!
1lb of linguine or fettucine
2Tbsp of olive oil
6Tbsp of unsalted butter
1cup of yellow onions (chopped)
2Tbsp of minced garlic
2tsp of Essence**
1/2tsp of salt
1/4tsp of cayenne
1/4cup of dry white wine
2cups of heavy cream
1Tbsp of fresh lemon juice
1lb of crawfish tails*
1/2cup of green onions (chopped)
1/2cup of fresh chopped parsley leaves
1cup of grated Parmesan
Cook your pasta in a large pot with boiling salted water until al dente (for about 8mins). Drain, and reserve 1/4cup of your cooking liquid. Return the pasta to the pot and toss with olive oil and the reserved cooking liquid. Cover it to keep warm.
Get a large saute pan or a skillet, and in it, melt the butter over medium-high heat. Add your onions and cook, stirring, until they’re soft ( for about 5mins). Add the garlic, salt, Essence and cayenne. Then cook, stirring, for about 1 minute. Next add the white wine and cook it over a high heat until nearly all evaporated. Then, add the lemon juice and cream. Cook that while stirring occasionally, until it is slightly reduced. Add your crawfish tails and cook them, stirring, till warmed through. Add the onions and your parsley and cook that for about 1 minute. Add your cooked pasta and toss it to coat with the sauce. Then, cook until your pasta is warmed through (for about 1 minute). Remove from heat and add 1/2cup of the cheese.
Put it into a serving bowl and top with the remaining 1/2cup of cheese and serve.
*Peeled medium shrimp can be substituted, but the cooking time must be increased to allow thorough cooking.
**Emeril’s ESSENCE Creole Seasoning (a.k.a Bayou Blast):
2 1/2Tbsp paprika
2Tbsp garlic powder
1Tbsp black pepper
1Tbsp onion powder
1Tbsp cayenne pepper
1Tbsp dried oregano
1Tbsp dried thyme
Combine all ingredients thoroughly.
Yields: 2/3 cup
Recipe courtesy of Emeril Lagasse on Food Network.
Big Daddy, Crawfish, Seafood Recipes Tags:
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Despite new trends, hype and marketing, tradition has never been stronger. In France, good food still means authentic cooking by using natural products from diverse regions. This is how we celebrate human being by offering the best food to all our senses.
For more details go to: www.tailgating-recipe.com cooking home-made food and eating at the table make your appetite grow stronger. The challenge is to combine ingredients together to get the best taste out of them. However anyone from anywhere can explore the world of french cooking. To start with, let’s find out what french people enjoy to eat.
Here are the top 10 most popular recipes in France:
Indeed roast chicken is not a notorious french recipe but cooked everywhere around the world from Asia and Africa to America. However it is the most popular french dish. Roast chicken is not stuffed inside. The secret is to baste the poultry several times during roasting with butter and cooking oil and to add an onion in the roasting pan. Roast chicken is traditionally served with potatoes and green beans.
The most famous beef stew in France. Boeuf bourguignon is a traditional recipe from Burgundy. A recipe that French people use to cook at least once every winter. The beef meat is cooked in a red wine sauce, obviously a red wine from Burgundy. Bacon, onions, mushrooms and carrots add flavor to the recipe. But thyme, garlic and beef stock are essential to cook a good boeuf bourguignon.
A typical summer recipe very popular along the Atlantic and Mediterranean coast. Mussels are fresh and cooked in a white wine sauce with parsley, thyme, bay leaf and onion. For help visit: www.apples-recipes.com it takes only 5 minutes to cook a tasteful mussel’s mariniere. The secret is to season carefully the meal and to discard any mussels that don’t look good enough.
Although sole is an expensive fish, the taste is so elegant that it is considered as the noblest fish. Sole meuniere is a recipe from Normandy. The fish is cooked in a butter sauce with a little bit of flour and lemon juice. Sole is traditionally served with rice or green vegetables.
Pot au feu
A typical family meal coming once again from Normandy. Pot au feu is a boiled beef with pork, chicken and vegetables. It takes about 4 hours an a half to cook as the beef has to simmer slowly to extract all its flavor. Pot au feu is also called Potee Normande in France.
Quite similar to the german sauerkraut, the french sauerkraut called choucroute comes from Alsace. However the French recipe can be traced back to 6 centuries ago! Sauerkraut is a fermented cabbage. Commonly sauerkraut includes sausages, pork knuckle and bacon. Two essential ingredients are Alsatian white wine and juniper berries.
Called Blanquette de veal in France, this is another stew recipe from Normandy. The veal meat simmers in white sauce – as Blanquette from Blanc stands for white in French – with mushrooms and onions. The white sauce is made of egg yolks, whipping cream and lemon juice. Veal stew is usually served with rice.
Another stew but this one is made of lamb meat. It is also called spring lamb as it comes with green vegetables available in spring. Navarin comes from navet which stands for turnips in French. Other ingredients are tomatoes, lamb stock and carrots. This stew takes less time to simmer than any other.
A strange recipe that English people often confuse with their traditional breakfast! A traditional meal from south west of France. Each village has its own recipe but it always includes beans and meats. Cassoulet is a rich combination of white beans and depending on the village lamb, pork, mutton or sausage meat. Cassoulet is the cornerstone of the French paradox study describing why people from south west of France suffer less than others from infarcts.
Bouillabaisse is closely linked with the city of Marseille on the Mediterranean coast. The recipe is a fish soup from local fish and seafood products including crabs, scorpion fish, monk fish and others. Provencal herbs and olive oil are essential. For a long time, the recipe was a secret jealously kept by the people from Marseille.
Seafood Recipes Tags:
Big Daddys Seafood Market, easy seafood recipes, fish, french seafood, mussels, mussels recipe, recipes, Seafood, Seafood Recipes, sole recipes, traditional french seafood dishes
If you are feeling like it is just too hot to turn on your oven, then this is the article for you. Grab some fish and get it on the grill this week! Give this great recipe for Maple Glazed Grilled Salmon a try and you surely will not be disappointed. With this quick and easy to put together dish you will have dinner ready in no time! Also by grilling Salmon that is packed with lots of protein and Omega-3 fatty acids, you’re eating something that is delicious and good for you!
Maple Glazed Grilled Salmon
Maple Glazed Grilled Salmon
What To Buy:
Two Tbsp of pure Maple Syrup
Three Tbsp of dark Balsamic Vinegar
Two raw Salmon fillets (with the skin)
Sea Salt and Black Pepper to taste
One Tbsp of Olive Oil
What To Do:
First you will need to mix together your maple syrup and balsamic vinegar in a resealable bag (think Zip-loc). Next seal your salmon fillets in your bags and let them marinate for NO LESS THAN TEN MINUTES (if you have time, the longer, the better) while you prepare the grill. While they marinate, lightly oil your grill, then preheat it to a medium-high temperature.
You will then transfer your salmon fillets from the bags to a plate. Make sure to pour the remaining marinade over the filet. Next, sprinkle with some sea salt and black pepper to your liking. Place the filets with the skin-side up on your grill for about two minutes. Then flip them (skin-side down) and let grill until they are cooked. This will take about six minutes depending on the thickness of your filet.
If you would like, they can be served as is or with brown rice, quinoa, a side salad, or sauteed veggies. Enjoy!
Serving Size: 4 ounces cooked salmon, skin removed
Per serving: Calories: 305; Total Fat: 12g; Saturated Fat: 2g; Monounsaturated Fat: 6g; Cholesterol: 88mg; Sodium: 288mg; Total Carbohydrate: 18g; Dietary Fiber: 0g; Sugars 16g; Protein: 30g
TasteofHome.com-Maple-Glazed Grilled Salmon Recipe
MyRecipes.com-Maple Grilled Salmon
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Fell like you are constantly in a time crunch at dinner time? This article has you covered with a protein filled meal that only takes one pan! This healthy and quick cooking Coconut Curry Shrimp & Green Beans take center stage in this easy weeknight meal. You can serve over brown rice, quinoa or simply enjoy it as it is. Also makes great leftovers for lunch the next day. Keep checking back for more quick and healthy meals!
Coconut Curry Shrimp & Green Beans
Coconut Curry Shrimp & Green Beans
What To Get:
Two lbs of raw Shrimp
One lb of Green Beans with their ends trimmed
One (14 oz) can of a Light Coconut Milk
Two chopped Shallots
Three diced cloves of Garlic
Four tsp of Curry Powder
One tsp of Paprika
Two Tbsp of Extra Virgin Olive Oil
Two Tbsp of Tapioca Starch
How To Prepare:
First you will need to preheat your large skillet on a medium-high heat. Now add your olive oil and your green beans to your skillet and sauté them for about three to four minutes. Make sure to stir them frequently, until your beans just are starting to brown and soften. Next, add the shallots and your garlic and let cook for another minute.
Now turn your heat down to medium. Add in your paprika, coconut milk, curry powder, and tapioca starch. Whisk everything together until it is well-combined. Add in your shrimp and cover to bring to a boil. Once the mixture boils, take off your lid and let cook for an additional five to eight minutes. It is finished once the shrimp are opaque and cooked through. Serve over your rice or quinoa if desired, and enjoy!
Serving Size: 1/6 of recipe (does not include rice)
Per serving: Calories: 291; Total Fat: 12g; Saturated Fat: 5g; Monounsaturated Fat: 4g; Cholesterol: 230mg; Sodium: 243mg; Total Carbohydrate: 14g; Dietary Fiber: 3g; Sugars 2g; Protein: 33g
Bonappetit.com-Shrimp and Coconut Curry with Green Beans
MyRecipes.com-Shrimp and Coconut Curry with Green Beans
Food.com-Shrimp and Coconut Curry with Green Beans
Big Daddy, Heart Healthy Diet, Shrimp Recipes Tags:
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The Marathon Seafood Festival is just one of the many seafood festivals that occur all over the gulf coast every year. There are additional resource links at the end of this post.
The Original Marathon Seafood Festival takes aim at the tummy with such local delicacies as Florida lobster, stone crab claws, plump pink shrimp and special smoked fish recipes. Whet your appetite for the annual munch-a-thon March 13th – 14th.
Duration : 1 min 30 sec
SeafoodFest.com: Mandeville Seafood Festival
Buy Seafood Tags:
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If you are looking for a fast, healthy dinner in less than 30 minutes flat, then this is the article for you. This Baked Cod with Pineapple Avocado Salsa is a simple but especially delicious and packed with lots of protein. Keep checking back for more healthy and delicious seafood recipes.
Baked Cod with Pineapple Avocado Salsa
Baked Cod with Pineapple Avocado Salsa
One lb of skinless boneless Cod fillets
One cup of diced pineapple
One cup of diced avocado
One half cup of diced Cucumber
One quarter cup of finely chopped red onions
Two Tbsp of divided fresh lime juice
Salt and pepper
Mixed greens (optional)
Brown rice or quinoa (optional)
How To Prepare:
First, preheat your oven to four-hundred degrees F. Then take a small sized bowl and combine your cucumber, pineapple, avocado, red onion, and one of the Tbsp of your lime juice. Then season with the salt and pepper to taste, and mix thoroughly. Set aside. While that sits, grease a baking dish lightly with cooking oil. Sprinkle your cod fillets with the remaining lime juice and season with salt and pepper to taste. Then transfer to your baking dish. Now bake the cod until it is opaque and flakes easily with a fork. This should take about fifteen to twenty minutes depending on the thickness. Remove them from the pan and cover with salsa before serving. If desired, you may serve over some mixed greens or with a side of brown rice or quinoa. Enjoy!
Serving Size: 4-ounce cod filet + 1/4 of salsa
Per serving: Calories: 204; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Cholesterol: 50mg; Sodium: 220mg; Total Carbohydrate: 10g; Dietary Fiber: 4g; Sugars: 6g; Protein: 26g
MarthaStewart.com-Halibut With Avocado-Pineapple Salsa
Lookwhoscookingnow.com-White Fish With Avocado-Pineapple Salsa
Big Daddy, Heart Healthy Diet Tags:
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Here is a video from Anthony Bourdain about Spanish Seafood. There are additional resource links at the end of this post.
Anthony meets up with a friend who takes him to a local bar where they serve the freshest and best seafood available. http://www.travelchannel.com/TV_Shows/Anthony_Bourdain
Duration : 0:3:30
Spain-Recipes.com: Spanish Seafood Recipes
About.com: Fish Cooking – Basque Seafood Recipe
It is that time of the year again for delicious fall recipes. Here is an article with a recipe for Butternut Squash-Parsnip Soup. This perfect fall slow cooker recipe is sure to delight anyone you make it for and can be paired with your favorite seafood entree’. Make sure to keep checking back for more delicious seafood side recipes.
Crock Pot Butternut Squash-Parsnip Soup
Crock Pot Butternut Squash-Parsnip Soup
What You Will Need:
Two cups of chopped sweet onion (One lg onion)
Two cups of chopped parsnip (Three lg parsnips)
One and a half cups of chopped and peeled Granny Smith apple (One lg apple)
One quarter tsp of salt
One tsp of freshly ground black pepper
Three cups of water
Two cups of fat-free chicken broth
Three (Twelve ounce) packages of frozen butternut squash (thawed)
Two Tbsp of whipping cream
One-eighth tsp of paprika
One-eighth tsp of ground cumin
One half cup of light sour cream (optional)
Eight tsp of chopped fresh chives (optional)
What To Do:
First you will need to combine the water, sweet onion, apples, parsnip, salt, pepper, chicken broth, and squash, in a 5-quart electric slow cooker. Cover it and cook on LOW for six hours.
Next, put one-quarter of the squash mixture into a blender. Then, remove the center piece of blender lid (to help allow the steam to escape); secure the blender lid on blender. Now put a clean towel over opening in blender lid (to avoid splatters). Blend the mixture until it is smooth. Next, pour it into a large bowl and repeat the steps with the remaining squash mixture. Then stir in the whipping cream, cumin, and paprika. Lastly ladle your soup into individual bowls; top each serving with sour cream and chives, if desired. Enjoy!
Epicurious.com-Butternut Squash-Parsnip Soup With Thyme
MyRecipes.com-Butternut Squash-Parsnip Soup
Goodhousekeeping.com-Butternut Squash Soup With Parsnips And Apples
Big Daddy, Seafood Sides Tags:
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Seafood Cioppino prepared at the famous CJ’s Restaurant in Monson Massachusetts on Route 20(Boston Road) It consists of lobster,scallops.shrimp,haddock,clams,mussels & crab legs. Chef Pat Burke prepared this dish for me and it was truely out of this world. Served on a bed of pasta, it’s no wonder people flock to this restaurant from all over New England.
Duration : 0:9:2
With this recipe for Bacon Wrapped Scallops, you can have a great tasting dish on the table for your family in less than an hour! These make a fantastic appetizer, but are also great as a light dinner! Make sure to keep checking back for more delicious seafood recipes.
Bacon Wrapped Scallops
Bacon Wrapped Scallops-Big Daddy’s Seafood Market
Makes: 8 servings
Total Time: 50min
What You’ll Need:
1 1/2 lbs of rinsed and dried scallops
1 lb of thinly sliced bacon with the strips cut in half crosswise
Salt and ground black pepper, to taste
large lettuce leaves
What To Do:
First off you will need to preheat your oven broiler. Next you will spray a rimmed baking sheet with nonstick cooking spray. Now wrap each of your scallops with a nice piece of the bacon and secure the wrap with a toothpick. Then place the scallops wrapped in bacon on your sprayed baking sheet and then season them with your salt and pepper. Then cook your scallops under your broiler for about fifteen to twenty minutes. Make sure the bacon is cooked through. I also suggest turning them once mid-way through. Lastly just serve them on a large platter with lettuce leaves (optional) and place your bacon-wrapped scallops on the platter.
*I tend to find it better when you use larger scallops. Simply because they will shrink a little bit as you are cooking them.
ThePioneerWoman.com- Bacon-Wrapped Scallops With Chili Butter
FoodNetwork.com-Bacon Wrapped Scallops With Spicy Mayo
AllRecipes.com- Spicy Bacon-Wrapped Scallops
Seafood Recipes Tags:
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