Archive for January, 2010

Cloaking – Seafood

90s single.

Duration : 0:2:35

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Grilling Seafood

To view the next video in this series click: http://www.monkeysee.com/play/1618

Duration : 0:6:6

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BRAND NEW ‘SEAFOOD’ BRIGHT ILLUMINATED WINDOW SIGN

13′ x 24′ TecNeon Illuminated Electric Signs… ‘SEAFOOD‘… Shed new light on sales with TecNeon? , the brightest backlit signs in the industry… Illuminate your products services with this exciting line of brilliantly illuminated electric signs. TecNeon signs are custom built utilizing the most hottest, most vibrant neon colors . Cool…

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Easy Chef’s Gourmet Recipes – Closeout

A large collection of gourmet recipes in one cookbook! Impress family and friends with your new found cooking finesse! With Easy Chef’s Gourmet Recipes software, you’ll be cooking meals worthy of a 5-star restaurant in no time! Take your cooking to the next level by creating the unexpected. Easy Chef’s Gourmet Recipes cooking software can give you the tools and confidence to make gourmet cooking fun and easy! With over 400 award winning recipes to choose from, this recipe software is truly a must for all cooking enthusiasts. With Easy Chef’s Gourmet Recipes you can start to enjoy the luxury of putting together gourmet meals for special occasions. This recipe software is packed with tips and techniques to help both beginners and advanced chefs improve the taste and presentation of every meal! The recipes in Easy Chef’s Gourmet Recipes are some of the best in the world. You are sure to find something fun for every occasion, but that’s not the best part! The information in this incredible cooking software is absolutely indispensable.  Learn things you never knew about cooking seafood, why risotto is so much better than just rice.  There is even a comprehensive dictionary of cooking names and terms, as well as a guide to spices and seafood. Easy Chef’s Gourmet Recipes give you tips on: The best herbs and spices for every dish Making the perfect sauces, and gravies and much more! Over 4,000 recipes Large collection of gourmet recipes Powerful search engine Packed with tips and ideas A must have for all cooking enthusiasts Take your cooking to the next level by creating the unexpected Add your own recipes Enjoy the luxury of putting together gourmet meals for special occasions Make gourmet cooking easier and fun Windows 98, Me, 2000, XP CD-ROM drive  

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Christofle Silver Plated Malmaison Seafood Fork 0018-045

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Sharp R-520LKT Carousel 2.0 CF Microwave Oven

This full-size microwave oven includes 9 Smart & Easy Sensor Settings and 1200 watts of cooking power. A 16″ diameter turntable allows for large casserole dishes. Smart & Easy Sensor Settings – adjust the right time and power levels automatically for 9 popular microwave favorites including popcorn, fresh vegetables, frozen entrees, rice, baked potatoes, ground meat, poultry, fish and seafood Keep Warm Plus – lets you keep hot foods hot up to 30 minutes after cooking is finished with no loss of quality Four Defrost Options – quickly defrost meats and poultry by weight. Specific program for each category assures excellent, even results Minute Plus – gives users one minute of high power cooking at a touch “Kitchen Timer – provides exact timing for cooking, phone calls or other tasks. “

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Tyson Foods Surimi seafood?

About 10 Years ago I had heard that Tyson bought International Multifoods’ Seafood Division. At the time I was searching for Captain Jac surimi imitation shrimp. Where will I find this product?

http://www.surimiseafood.com/

http://www.sysco.com/recipes/recipepage.asp?recipeid=428&mealtypeid=4

is it a bad thing i dont eat/like dairy or seafood?

i dont eat ANY dairy products( im not lactose and tolerane either), not even icecream or ANY seafood.
is that bad?
i take calcium pills so i can get calcium since i dont eat dairy

You don’t need dairy if you take supplements.

Seafood recipes for Christmas?

I would like a good seafood recipe for Christmas dinner..Half the family isn’t too fond of fish so maybe shellfish recipes or both.. Thanks..

Here’s a good one for the holiday’s:

Heavenly Shrimp Scampi –

The garlic infused butter/oil mixture gives the perfect amount of flavor to this dish without overpowering it.
2 lbs lg. shrimp – peeled & deveined
3-4 large garlic cloves – slashed several times with a knife toward root end but leave whole
1/4 cup butter
1/2 cup extra virgin olive oil
Juice of one lemon
1 cup sauvinion blanc
1 cup freshly grated parmesano reggiano
1 lb. thin spaghetti or angel hair pasta
2 tsp. coarse black pepper
Chopped fresh parsley

Melt butter & olive oil over med. heat in a large saute pan. Drop in the garlic cloves and remove pan from heat. Press down on the garlic to help open and expose the flesh to the hot oil and leave them to infuse (but not burn) the oil for about 30 min. (use this time to clean shrimp). Bring a large pot of salted water to a boil and cook pasta until al dente, then drain. Meanwhile, remove the garlic cloves from the oil and discard. Return the saute pan to the burner over med. high heat. At this point, the pasta must be ready and the remaining ingredients must be assembled before the shrimp are started. Saute the shrimp in the hot oil until they turn pink, tossing frequently, about 1-1/2 – 2 minutes. Add the wine and lemon juice, then the pasta, pepper and parmesan cheese. Toss everything together and serve immediately in big bowls, garnished with parsley and bread served on the side.
Makes six hearty servings.

Can u give me some easy fish recipes for inexpensive fish and other seafood?

i want to add fish to my diet but i have no idea how to prepare it or what to eat it with. do u kno any delicious recipes?
how can i tell when fish is done

Here are a few to get you going:

One inexpensive way to cook mild white fish (not oily fish like salmon) is to bake (or microwave) it with chopped onions and tomatoes on top and around it. (I pre-nuke my tomatoes/onions, then pour over fish fillets in an oven safe dish, cover, then bake at 400 F for about 12-15 min.)
… You can do the same thing with salsas of all types… I like fresh pico de gallo, but anything should work.

Many fish can also be cooked "en papillote" (in an aluminum foil or parchment "pouch") in the oven, or microwave, or on coals. There are loads of flavorings and veggies, etc., you can toss onto the fish before closing the pouch too:

http://www.google.com/search?sourceid=navclient&ie=UTF-8&rls=GGLC,GGLC:1969-53,GGLC:en&q=fish+%22en+papillote%22+recipes

easy….any fish… ( skillet)
…melt a little butter (or oil) in the skillet
….sprinkle about 1-1/2 tsp cajun spice into butter (or use any other "spice mix")
…place the fish into seasoned butter/oil….cook about 3 mins on each side till golden brown.
…then add about 3/4 c. water…cover and steam fish till flakes

Onion, celery, bread crumbs Stuffed Fish (6)
(or use Stouffers various stuffings ….or Italian bread crumbs?)
… Cut fish into strips. Line well-greased muffin tins with fish strips; sprinkle with salt.
… In a small skillet, saute onion and celery in butter until just tender.
….Combine vegetable butter mixture with 1 teaspoon salt, pepper, sage, and bread cubes.
…Add a little hot water if stuffing seems too dry.
Dot the top of each stuffing center with a little butter then sprinkle with chopped parsley.
Bake at 350° for 30 minutes, or until fish flakes easily with a fork.

(if you like that general result, check out other recipes for making "roulades" with fish –though this one wasn’t *exactly* a roulade:

http://www.google.com/search?sourceid=navclient&ie=UTF-8&rls=GGLC,GGLC:1969-53,GGLC:en&q=recipe+fish+roulade+

Maple & Wine Salmon, stovetop —YUM (Linda Gassenheimer)
3/4 lb salmon fillet
1/4 c dry white wine
1 T (real) maple syrup
olive oil spray
salt, fresh gr. pepper
(op.) 2 T parsley, chopped
…heat skillet over med. heat… wipe with olive oil
…cook salmon (covered) 6 min if steaks, or 4 min if 3/4” fillet (skin up)
…turn… salt & pepper cooked side
…cover again and cook 2-3 min
…mix 2 T maple syrup with 1/2 c white wine (could substitute apple juice)
…pour (half?) over fish (very thin!.. is this right?) (if half, can heat other half mix in separate pot till thickened)
…cover again and cook 1 min till just shy of done in thickest area
…remove (cover with alum. foil tent) and let sit few minutes

You can also buy *whole* fish cheaply (Rainbow Trout is one that tastes good and is often found whole in grocery stores).
…Just wash off the outer skin and the vertical opening, and stuff in whatever flavorings you want… I often put in a sprig of fresh rosemary and slices from a lemon (both from my yard), but all kinds of things are possible… or just leave it the inside plain
(some people also "slash" the fish a bit on both sides, 4 times or so, to allow the thicker areas to cook more quickly, or to put something else into the slashes –pieces of fresh ginger for example)
…Pop in the oven for about 15 min.
(…the bones will come up as one piece if you cut off the head, remove the skin from one side… when you pull up the tail slowly, the bones will separate from the bottom side)
… delicious plain, or serve with tartar sauce or something else

A dead simple way to cook shrimp, btw, is just to drop raw shrimp (medium-size, in their shells) into boiling water for a few mintes till they turn from gray to pink… I dump a bit of Old Bay seasoning in the water first, but other spice mixes woudl work too. (I eat with Chile Sauce dip, the DH likes tartar sauce as a dip)

P.S. The only way to know if fish is cooked (well, if you’re not a chef and can tell by just pressing on it) is to stick a knife into it –with the grain– and twist a bit. If it "flakes," it’s done… if it doesn’t separate, or is still translucent, it isn’t done (though it can be good to take it off the heat anyway if it’s mostly done and let it finish cooking off-heat a few minutes, covered loosely).
The general "rule" for cooking fish, fillets anyway, is 10 minutes per inch of thickness, at 400 F. That works pretty well as a ballpark figure (even for cooking on the stove), but remember if you’ve covered the dish or put other stuff inside a whole fish, it could take longer.
Some types of fish don’t "flake" as well normally even when they’re done, so you’ll have to just go by opaqueness there (like catfish). And some fish has been RE-frozen (that’s frozen more than once) and will be kinda mushy no matter what you do to it.

Have fun!… fish is actually quite good once you figure out ways to cook it…

Diane B.