Think of cooking as a relaxing hobby, instead of a boring chore that must be done every day. Great culinary skills are within the realm of possibility for everyone, particularly if they have good resources for learning. Some quality information is available in this article.
Categories: Food and Wine Tags: Big Daddys Seafood Market, cooking, cooking seafood, creamy lime chile dressing, Creamy Lime Chile Dressing Recipe, easy creamy lime chile dressing, food, how-to, margarita shrimp salad dressing, recipes, Seafood, Seafood Recipes, shrimp
Looking for a how-to for grilling fish in foil? Here is a quick article with an easy how to recipe. This is perfect for every cooking level, from beginners to pros. After learning these step you can even add your own flares.
How to Cook Grilled Fish in Foil
What you’ll need:
2 lbs. of fish fillets
1/4 cup of butter
2 Tablespoons of parsley
1 Tablespoon of lemon juice
1/2 teaspoon of dill weed
1 medium onion (sliced)
2 medium carrots sliced thinly (vertically)
salt and pepper
First, sprinkle your fillets with some of the salt and pepper. Then you will need to combine your butter, parsley, dill and lemon juice. Now cut out 6 double 18in squares of the foil. On half of the double square, place your fillet. Then top it with an equal amount of the butter mixture, and some carrots and onions. Fold your foil over and seal the edges with double folds. Package can be placed on the grill. Let it cook for about ten to twelve min. This recipe makes 6 servings.
Categories: Fish And Seafood, Seafood Recipes Tags: best way to get grilled fish in foil, best way to grill fish in foil, Big Daddys Seafood Market, cook, cooking seafood, easy way to grill fish in foil, fish, grilled, grilled fish in foil, grilled fish in foil recipe, how to get grilled fish in foil, how to grill fish in foil, how to use foil to grill fish, recipe, salmon, Seafood, Seafood Recipes, snapper
Here is an article for a great fall dessert. If you are looking for that perfect fall treat then this Brown Sugar Stuffed Apples Recipe is what you need. Your family and friends are sure to love that fall blend of brown sugar, oats and apples. Keep checking back for more delectable fall dessert recipes.
Brown Sugar Stuffed Apples Recipe
What You Will Need:
Three-quarters cup of oats
Three-quarters cup of flour
Two-thirds cup of packed light brown sugar
One tsp of ground cinnamon
One-half tsp of ground ginger
Pinch of kosher salt
One stick of diced cold unsalted butter
Four Braeburn or Fuji apples
Four tsp of honey
What To Do:
First, get a bowl and combine all of your dry ingredients and the diced butter. Now, rub your mixture quickly between your finger tips until small moist clumps are formed in a loose and sandy mixture. Refrigerate your mixture while preparing your apples.
Then, preheat your oven to Three-hundred Fifty degrees. Get your apples and cut off a small layer from the bottom of each apple to make a flat, stable bottom surface. Take a small paring knife and cut a cylindrical shaped cone out the top of the apple, moving about 1-inch outside of the core. Think in the manner of removing the top of a pumpkin when carving a Jack O’Lantern. Remove the apple top and discard. Using a melon baller or a teaspoon, scoop the remaining core and seeds. Make sure not to puncture the base of the apple.
Place your apples on to a baking sheet or pie dish and fill each with your teaspoon of honey. Spoon in the mixture, packing lightly until it is heaped and overflowing over the sides of your apples.
Place the apples on the top or middle rack, and let bake for forty minutes or until your filling is golden brown and the tip of a paring knife can be inserted into the side of the apple with little or no resistance. Let your apples sit for 10 minutes before serving. Enjoy!
Categories: Big Daddy, Dessert Sides Tags: baked brown sugar baked baked stuffed apples with oatmeal, baked brown sugar baked stuffed apples, baked brown sugar baked stuffed apples recipe, baked brown sugar baked stuffed apples recipes, baked brown sugar baked stuffed apples with oatmeal, baked brown sugar caramel stuffed apples, baked brown sugar rachael ray stuffed apples, baked brown sugar recipe for baked stuffed apples, baked brown sugar recipe for stuffed apples, baked brown sugar sausage stuffed apples, baked brown sugar stuffed apples, baked brown sugar stuffed apples dessert, baked brown sugar stuffed apples dessert recipes, baked brown sugar stuffed apples desserts, baked brown sugar stuffed apples recipe, baked brown sugar stuffed baked apples dessert, baked brown sugar stuffed easy baked apples dessert, baked brown sugar stuffed poached apples desserts, baked brown sugar stuffed recipe baked apples dessert, baked brown sugar stuffed recipes for apples desserts, baked brown sugar stuffed snickers and apples dessert recipe, baked brown sugar stuffed stuffed apples dessert, baked brown sugar stuffed stuffed baked apples dessert, baking, Big Daddys Seafood Market, quick dessert recipes, recipe
Many people like to add something to their seafood to make it go farther. Pasta is a favorite. This video talks about pasta with seafood. There are additional resources at the end of this post.
Pasta in tomato sauce w/ shell clamps and mantis shrimps…
Duration : 0:10:4
Categories: Seafood Tags: angel hair pasta with seafood, asian, Big Daddys Seafood Market, chinese, cooking, filipino, how to cook pasta with seafood, how to make pasta with seafood, italian, italian pasta with seafood, italy, oil and garlic pasta with seafood, pasta, pasta with seafood, pasta with seafood dishes, pasta with seafood mix, pasta with seafood recipes, pasta with seafood sauce, recipe for pasta with seafood, session
Here is a recipe you can use for pretty much any type of thick fish fillet if you prefer to not use salmon. The wine, herbs, and lime give it great flavor. Make sure to check back for more simple fish recipes.
Easy Herbed Grilled Salmon Recipe-Big Daddy Seafood Market
1lb of salmon fillets (skinless and cut into 4s)
1 Tbsp of fresh dill weed (snipped)
1 Tbsp of fresh lemon thyme (snipped)
1 Tbsp of fresh parsley or chives (snipped)
1/2 tsp of salt
1/2 tsp of black pepper
2 Tbsp of softened butter
*Lemon peel and fresh herbs (optional)
How to cook:
First, preheat your oven to 350 degrees F. Then rinse salmon and pat it dry. Next shred 1 teaspoon of peel from the lemon and set it aside. Cut your lemon in 1/2 and juice the 1/2 lemon. In a small sized bowl combine your lemon peel, salt, pepper, snipped herbs and butter. Stir them to combine. Then spread the mixture evenly over the salmon.
Now, heat a 12in nonstick oven skillet over a med high heat. Then add the salmon, with the herb side facing down. Cook the salmon for 3 min or until they are golden brown. Then turn the salmon and pour lemon juice over the other side. Place your pan in oven and bake the salmon for 3-7 min or until the salmon will flake easily when tested with your fork. Lastly, put the salmon on to serving plates and drizzle them with the pan’s juices. You may top them with additional shredded lemon peel and snipped fresh herbs if you’d like. Enjoy!
Categories: Seafood, Seafood Recipes Tags: Big Daddys Seafood Market, cooking seafood, easy fish recipe, easy herbed grilled salmon, easy herbed grilled salmon recipe, fish, grilled salmon recipe, healthy fish recipe, healthy fish recipes, how, how to grill fish, how to grill salmon, how-to, salmon, Seafood Recipes
These days everyone is trying to be healthy while still being able to enjoy great tasting foods. Here is a healthy twist on a classic New England recipe, low carb foods clam chowder. For additional references, see sources sited below. Do not forget to come back to find more great low carb seafood recipes.
Low Carb Foods Clam Chowder
What You Need:
3 strips of thickly sliced bacon
1 med onion (chopped into small pieces)
2 med stalks of celery (chopped into small pieces)
2 cloves of pressed or minced garlic
1/4 tsp of black pepper
3/4 tsp of Old Bay Seasoning*
3/4 cup of heavy cream
3/4 cup of unsweetened soy milk**
1 cup of clam juice
3 cups of cauliflower (chopped)
2 6½ oz cans of chopped clams
1 tsp of dried thyme or 1 Tbsp of fresh thyme
2 Tbsp of fresh parsley (minced)
* If you like your soup a bit spicy you can use 1 tsp.
** If you prefer to not use soy, you can use regular milk, half and half, or water.
What To Do:
First, chop your bacon into little cubes and cook them until they are crisp. I prefer to cook them in the soup pot. Then take out your bacon (I find that a slotted spoon works best) and pour out all but a Tbsp of that rendered fat. Next you’ll want to fry your celery and onion until it starts to soften. Then add garlic and your spices EXCEPT for the thyme. Stir everything and cook it for a good minute. Now add your liquids and stir it. Then you’ll need to add your low-carb thickener at this point. I really like adding it slowly. I shake it through a strainer and also whisk it in to keep it from clumping. You’ll want to stop a bit before it is as thick as you like it. It keeps thickening as it continues to heat. Then turn off the heat when it begins to simmer.
Next, you’ll boil, steam or microwave your cauliflower until it is fork tender, and drain. Now add the thyme, parsley, cauliflower, bacon and clams to the mixture. Bring up the heat a bit again until it is just at a simmer.
This recipe yields 6 servings.
Nutritional Info: Each serving has 6g effective carbohydrate plus 2g of fiber (not including the low-carb thickener), 12g of protein, and 226 calories. If you used half and half add 30 calories and 1g of carbohydrate. If you used milk, see the Carb Counts in the Milk and Milk Substitutes.
Categories: Clam Recipes, Low Carb Foods Tags: best low carb foods, Big Daddys Seafood Market, boston clam chowder, clam chowder calories, clam chowder recipes, clam chowder soup, easy clam chowder, good low carb foods, high fiber low carb foods, high protein low carb foods, how to make clam chowder, list of low carb foods, low carb foods list, low carb foods online, low carb foods to eat, low fat low carb foods, manhattan clam chowder, new england clam chowder, recipe for clam chowder, rhode island clam chowder, what are some low carb foods
If you’re not a fan of the everyday shrimp cocktail recipe, then give this one a try. This article has a recipe that adds a little Mexican pizazz to a dish that some may find boring. It proved to change our author’s mind, maybe it can make a believer out of you too! Make sure to check out the included video and don’t forget to keep checking back for more recipes with a twist.
Mexican Shrimp Cocktail Recipe
I’ll be totally honest with ya’ll, I’ve never been a shrimp cocktail fan. it just didn’t ever sound appealing. Cold shrimp and jarred sauce that cost an arm and a leg at a restaurant? No thanks, I’ll pass. Then I came across this recipe online and saw that this lady added a bit of zing to a usually boring dish and I thought “Why not?”. So I gave it a try and WOW, I honestly didn’t think I’d like it as much as I did! So to all the skeptics reading this, come on over to the light, it is delicious! Also, I haven’t tried it yet, but the girl suggests trying it with tortilla chips!
Prep Time:15 Min
Ready to Serve: 3 Hrs 15 Min
What you’ll need:
2lbs cooked shrimp (peeled and de-veined)
1 Tbsp of garlic (crushed)
1/2 cup red onion (finely chopped)
1/4 cup of cilantro, fresh (chopped)
1 1/2 cups of tomato and clam juice cocktail
1/4 cup of ketchup
1/4 cup of lime juice
Hot pepper sauce (to taste)
1/4 cup of prepared horseradish
Salt to taste
1 peeled, pitted and chopped avacado
Here is what you do:
Take your shrimp and put it in a large bowl. Stir the cilantro, red onion and garlic in. Then mix on in the tomato and clam juice cocktail, lime juice, horseradish, ketchup, and hot pepper sauce. Season with your salt. Then gently stir in that avocado. Next cover your mixture and refrigerate it for 2-3 hours. You can serve it in one large bowl or you can ladle it into individual bowls. Enjoy!
Categories: Seafood Recipes, Shrimp Recipes Tags: best way to make mexican shrimp cocktail, Big Daddys Seafood Market, cooking seafood, easy mexican shrimp cocktail recipe, easy shrimp cocktail recipe, Fresh, how to make mexican shrimp cocktail, how to make shrimp cocktail, mexican shrimp cocktail, Mexican shrimp cocktail recipe, recipes, Seafood, Seafood Recipes, shrimp, shrimp cocktail, shrimp cocktail recipe
If you are one of those people who are saying “I Need Some Good Recipes For Low Fat Seafood Dishes?” then here are a few choices. Included in this article are a couple different recipes along with some reference links and a how-to video. These are great examples to pair with your favorite vegetables. Remember to keep checking back for more updates and recipes.
Big Daddy’s Seafood Market- Bodega Bay Cioppino
What To Get:
Two Tbsp of olive oil
One lg chopped onion
Three crushed cloves of garlic
Two 28oz cans of diced tomatoes including juice
Half a cup of white wine, dry
One quarter cup of chopped parsley
One half tsp of dried basil
Two tsp of salt
One half tsp of cracked black pepper
One fresh bay leaf
One lb of scallops
Twenty-four little neck clams
One and one-half lb of crab legs
One lb of lg fresh shrimp
What To Do:
First, heat your olive oil in large pot over a med-high heat. Next add your garlic and onion. Cook them until they are soft. Make sure to stir frequently. Now pour in your white wine and tomatoes. Then season with the basil, parsley, bay leaf, salt and pepper. Now you will need to reduce the heat to med-low. Bring to a simmer until the liquid is almost completely reduced, approximately one hour.
After liquid is reduced, then add the clams, scallops, crab legs and shrimp to your pot. Cover it and cook them over med heat until the clams open. Lastly scoop portions into bowls, serve and enjoy.
Big Daddy’s Seafood Market-Grilled Cilantro Salmon
What To Get:
One bunch of chopped cilantro leaves
Two cloves of chopped garlic
Two cups of honey
The juice of one lime
Four salmon steaks
Season with salt and pepper to your taste
What To Do:
Heat small saucepan over med-low heat, then stir together the cilantro, honey, lime juice and garlic. Heat until your honey is easy to stir. This should take about five min. Then, remove from the heat, and let it cool slightly.
Now place the salmon steaks in baking dish, and season them with the salt and pepper. Next pour the marinade over the salmon steaks and cover. Refrigerate for ten min.
Preheat your outdoor grill to a high heat. Now lightly oil the grill grate and place salmon steaks on the grill. Cook for five min on each side until the fish can be easily flaked with your fork.
Categories: Seafood Recipes Tags: Big Daddys Seafood Market, easy low fat recipes, easy low fat seafood recipes, fish, fish and spinach recipe, good low fat recipes, low carb, Low Carb Seafood Recipes, low fat, low fat seafood, low fat seafood dishes, salmon, scallops
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.
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.
Categories: Big Daddy, Crawfish, Seafood Recipes Tags: crawfish, crawfish monica, crawfish monica recipe, crawfish pasta recipe, crawfish recipes, fish, how-to, Louisiana, louisiana recipes, new orleans, recipe, recipes, Seafood, seafood recipe
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.
Categories: 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