Big Daddys Seafood Market

Archive for January, 2010

-dairy products
-meat products
-eggs
-Seafood

i dont have any cheese substitutes or egg substitutes but i can use meatless burgers

Vegan Green Bean Casserole

Beans
2 quarts water
1 tablespoon table salt (Alanna says it’s essential)
1 1/2 pounds fresh green beans, trimmed and cut into bite-size pieces

Bring the water to boil in a large pot. While it’s heating, cut up the beans. Add the salt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in a colander, and then spray for a minute with cold water to stop the cooking. Let them drain in the colander, shaking every now and then to get off all the water.

Sauce

10 ounces mushrooms (I used a combination of regular button mushrooms and shiitake)
3 cloves garlic, minced
generous pinch cayenne pepper (had to add it for the New Orleanians)
Salt to taste
Fresh pepper to taste
2 tablespoons flour
3/4 cup vegetable broth (I used Imagine’s No-Chicken)
1 tablespoon dry sherry (Alanna’s brilliant addition)
3/4 cup soy creamer (or try full-fat unsweetened soymilk)

Trim and discard the mushroom stems and chop the mushrooms into pieces. Spray a non-stick pan with canola oil and heat it. Add the mushrooms, garlic, cayenne, salt, and pepper. Cook until mushrooms are very soft and exude their juices. Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry. Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans.

Topping

1 1/2 slices whole grain bread
1 tablespoon Earth Balance margarine (the best tasting margarine in the world and no trans-fat)
1/8 teaspoon salt
1/16 teaspoon freshly ground black pepper
1 3-ounce can of French fried onions

Put the bread, margarine, salt, and pepper into a food processor and pulse until crumbly. Pour into a bowl and add the onions. Stir to combine.

To assemble:

Put the green beans into an oiled casserole dish and top with the onion mixture. Bake at 425 F for about 15 minutes. If you are not serving this right away, refrigerate the topping separately. Bring to room temperature before sprinkling the topping on the casserole and baking for about 20 minutes or until hot throughout.

I m allergic to Seafood and all fish products. I am cooking Vietnamese food with chicken instead of fish but the recipes still call for fish paste. Is there a subsitute for this that will give the dish the same flavor?

sesame paste, most asian stores have it. Its quite good actually, tastes similar.

I plan on making this for thanksgiving

Mexican Wedding Cakes
2 cups butter (no substitutes), softened
1 cup confectioners’ sugar
4 cups all-purpose flour
1 teaspoon vanilla extract
1 cup finely chopped pecans
Additional confectioners’ sugar
In a mixing bowl, cream butter and sugar. Gradually add flour; mix well. Beat in vanilla. Stir in pecans.
Shape tablespoonfuls into 2-in. crescents. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Roll warm cookies in confectioners’ sugar; cool on wire racks. Yield: about 6 dozen.

http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=16765

Seafood Gumbo
1 cup all-purpose flour
1 cup vegetable oil
4 cups chopped onion
2 cups chopped celery
2 cups chopped green pepper
1 cup sliced green onion and tops
4 cups chicken broth
8 cups water
4 cups sliced okra
2 tablespoons paprika
2 tablespoons salt
2 teaspoons oregano
1 teaspoon ground black pepper
6 cups small shrimp, rinsed and drained, or seafood of your choice
1 cup minced fresh parsley
2 tablespoons Cajun seasoning
In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more, or until mixture is reddish-brown. Add onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add chicken broth, water, okra, paprika, salt, oregano and pepper. Bring to boil; reduce heat and simmer, covered, for 10 minutes. Add shrimp and parsley. Simmer, uncovered, about 5 minutes more or until Seafood is done. Remove from heat; stir in Cajun seasoning. Yield: about 6 quarts.

http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=3415

OLGA’s PUMPKIN PIE:
1 cup sugar
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 1/2 cups pumpkin puree, canned or fresh
1 2/3 cups evaporated milk (I use 1 (12oz.) can)
2 eggs, lightly beaten
1 unbaked pastry shell (9-inch)
Combine sugar, salt, and spices in a large mixing bowl. Add pumpkin, evaporated milk, and eggs; mix well. Pour into pastry-lined pie pan. Bake at 425 degrees for 15 minutes. Shield the crust edge with a pie shield ring or fashion one with aluminum foil and place over edge. Reduce heat to 350 degrees and bake 40 minutes or until center is set.

I want a good recipe for Seafood chowder, all the ones i found on the net have celery and potatoes in, which i have never had in any chowder i have had.

Anyone got any good recipes, or links to them?

Sorry, but ALL chowder has celery and potatoes in it.

Are you referring to oyster stew? That is basically half&half, salt, and oysters.

The trademark ingredients of a classic chowder (creamy OR red) are potatoes and celery.

If you can get past that fact, I highly recommend the corn&crab chowder from the New York Times cookbook. The best I’ve had.

probably the barras in glasgow. you can get most things from there.

www.glasgow-barrowland.com

Stores I have tried: Safeway, WalMart Supercenter, Nugget

Albertsons, Vons & Ralphs carry it (at least in the larger CA cities).

Whole Foods & Ranch 99 stores have it & any Asian market will have it.

Every Japanese store will def have it (Nijiya, Mitsuwa…)

Im going to be living with my japanese friend and alot of the stuff they eat is Seafood in there house. Im a fat ass i normaly eat everything and anything but for some reason seafood is nasty to me, should i just eat it till i adapt to it? or are there any ways to make it taste good?

Forcing yourself to eat stuff you don’t like is just asking for a barf-a-thon.

So far I have chicken, sausage, shrimp besides all the other – roux, onions, garlic, celery, bell pepper, okra.
I do not have any sort of fish or Seafood – except canned baby clams. I don’t want to ruin the whole pot. Have you ever put them in Gumbo?

yes … they’re fine, but not as good as fresh. Don’t forget the file powder:) Also, if you put frozen cut-up okra in (frozen) it won’t turn slimy …. If you can find any crawfish, that’d be good too….

There are a million ways to do barbecue -but this "standing" baby back BBQ ribs recipe is must do. See our Ribmaster barbecue two racks of moist and tender ribs and BBQ roasted potatoes at the same time on a Weber grill.

Duration : 13 min 19 sec

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http://www.easytojuice.com
Great recipe during the change of the seasons or anytime that you are looking to give your immune system that little â??boostâ?

1 apple
3 carrots
½ beetroot with the skin removed
½ bunch of wheatgrass
½ bunch of parsley

Duration : 3 min 19 sec

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Technorati Tags: vegetable