Big Daddys Seafood Market How To Cook Swordfish

This is a recipe to sear a nice piece of fish, in this case swordfish.

Heat the pan

Add a tablespoon of butter and allow to melt

Cook fish for 20 sec per side for a 1 inch thickness piece of fish

Take the fish out and place it on a pan in the oven at 350 Deg for 15 to 20 minutes

Add Tomato Compote Spinach Garlic and Onions to the remaining butter and allow them to brown

Add them bake to the cooked fish and enjoy.

Resources:

About.com Fish And Seafood Cooking: How To Cook Swordfish

Learn how to saute fish for pan seared swordfish with tomato compote and spinach in this free cooking video.

Duration : 0:2:46

Big Daddys Seafood Market Tips For Eliminating Fish Taste From Seafood

My boyfriend hates seafood but I love it, what are some recipes that I can have him try that have mild fish taste?

Tilapia is a mild fish with a sweet taste to it and liked by many tat do not like other’s that have that fishy smell.

Using strong herbs, fruits and  or vegetables will help. Examples are:

Fresh or minced garlic

Fresh cut up onions

Chopped leeks

Rosemary

Juniper berries

Thyme

Fresh mint leaves

Fresh parsley sprigs

Salt

Red Pepper

Fresh slices of or juice and even rinds from lemons, oranges or limes

The method you cook can make a difference. Baking or grilling will have a better effect versus frying. When cooking thin pieces you have to be careful on a grill so that the piece does not fall apart and into the fire. One method is to use a piece of tin foil

If you decide to bake set the oven at 350 degrees and bake for only 15 – 20 minutes

Should you choose to fry if you use a sauce made of egg, mustard and hot sauce you will be pleased. Cook for about 2 minutes per side.

Cooking seafood and fish can be a tasty way to improve your diet towards the healthy side. Take the time to look through the recipes on this site for tips and ideas. Feel free to submit any of your own. Who knows we might publish them!

Resources:

Alaska Seafood: A Food Service Guide To Seafood Quality

Looking for a tasty seafood recipe? Well this recipe for Emeril Lagasse’s “Crawfish Monica” will definitely be a treat!

Down in the South, we LOVE good food and music! One of the best places to get both is at 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 delicousness. 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!

Crawfish Monica

Crawfish Monica

Ingredients:

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
Preparation:

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 salt
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.

Resources:

Emeril Lagasse

A classic Indian fish and seafood dish

We all like to have a great meal once in a while when the time and resources allow. There are some of those seafood dishes that we admire on the magazine and cookery lessons on the TV shows. Opportunity to samples such delicacies are few and far in between especially with the hard economic times but when they arise we definitely take them whole heartedly. The Indian food Providence is one place that people from different cultural backgrounds come to refresh their taste buds.

Rhodes island is famed for its tourism sector. This is one place you will find people from all walks of lives. The witty business men have managed to capitalize on this cultural diversity by providing for the needs of almost every visitor who passes by.

The Asian traditional seafood dishes are just a sample of how the qualified chefs here have managed to give new meaning to our cooking methods. The number of eating joints here is just as varied as the different cultures that you are likely to find here. Rhodes island is a popular tourist destination. It accommodates so many people hence it is easy to understand why the catering industry here is so effervescent.

The lovers of adventurous seafood eating would find the place extremely exhilarating. This is one place you will most likely find some new kind of dish that you have not come across before. The best of seafood American dishes Italian or French foods will be availed to you at the shortest time possible.

The price of the delicacies served here you would expect to be exuberant. This is not the case however as the level of competition here cannot allow the exploitation of clients. There are a lot of options for disgruntled clients.

The ability to satisfy the demands of a wide variety of consumers is what has made the indian food Providence to flourish. There is a lot that people with an interest in the catering industry can learn from here. Like some new skill in both food preparation and customer care.

Stop by our site to find out more indian food Providence

 

Resources:

Indian Food Site

Steamy Kitchen

Garlic Shrimp Pasta A Healthy Seafood Recipe

Here is a great (and healthier) twist on an old favorite! With just a few simple substitutions you can cut 68% less saturated fat, have 31% fewer calories and 70% more vitamin A than the original recipe normally used. This restaurant inspired favorite tastes as rich and flavorful as the original does, but won’t tax your health conscious mind!

Ingredients:
8oz of uncooked multi-grain angel hair pasta or spaghetti
4cups of fresh baby spinach leaves
1 1/2 cups of halved cherry tomatoes
3tsp of virgin olive oil
1 finely chopped med onion (about 1/2 cup)
1 1/2lbs of fresh peeled med shrimp, deveined and remove tail shells
3 cloves of finely chopped garlic
1/4tsp of crushed red pepper flakes
1/2cup of a dry white wine
1/4cup Progresso® reduced-sodium chicken broth (from 32-oz carton)
1/4tsp of salt
1/8tsp of pepper
3Tbs of chopped fresh parsley
2Tbs of butter

Directions:

First, in 5-quart saucepan or Dutch oven, cook the pasta as directed on the package.
Then, drain and return to saucepan.
Stir in your spinach, tomatoes and the 2tsp of the oil. Cover it to keep warm.
While the pasta is cooking, heat the remaining 1 teaspoon oil over medium-high heat in a 12-inch nonstick skillet.
Add onion; cook and stir for 1min. Then add your shrimp, garlic and the pepper flakes; cook and stir for 2mins.
Stir in the wine, broth, salt and pepper. Then cook 2mins or until the shrimp are a lovely pink color and are firm.
Remove from heat, then stir in the parsley and butter until the butter melts.
Add your shrimp mixture to the pasta mixture in your saucepan. Toss it to mix.
Let cool, serve and enjoy!

Louisiana Crawfish Casserole

Total Time: 1hrs 15min
Prep Time: 15min
Cook Time: 1hr

Ingredients:

1 lb of crawfish tails
1 10 3/4oz can of french onion soup
1 10 3/4oz can of cream of mushroom soup
1 10oz can of Rotel tomatoes & chilies
1 1/2 cups uncooked white rice
1/3 cup of melted butter
1/4 cup chopped bell pepper
1/2 cup chopped green onion
1/3 cup chopped fresh parsley
1 cup chopped celery
salt and pepper*
1/2 cup grated monterrey jack cheese
1 cup grated cheddar cheese

Directions:

1. Mix all of your ingredients (except for your cheeses) and pour them in a large greased casserole dish.
2. Cover the dish and bake at 350 for 45min.
3. Uncover the dish and sprinkle your cheeses over casserole.
4. Return to oven and bake for 15 minutes more.
5. Let cool then serve

* Use your own desired amount of seasoning. I used Tony’s as well as salt and pepper, but I tend to like my food spicy!

This dish also goes GREAT with some garlic bread or a good ol’ fashioned sweet cornbread. I hope ya’ll enjoy it as much as I did. Happy Eating Ya’ll!

"Chinese Food Recipes" Chinese Food Recipes

I think this may be one of the healthiest dishes within Chinese cuisine. There are many authentic dishes that are actually quite healthy and nothing like some of the ones you get already made from a local store. Authentic Chinese dishes tend to contain less meat and a lot more soy bean or vegetable products which are beneficial to your health.

So, here is the recipe for this Sixi Scallops. I hope you enjoy making it as much as I did!

You Will Need:

1lbs scallops
1 med washed and peeled carrot. Cut slightly thick.
1 red pepper, sliced into thin (about 2cm) diamond shape
1 yellow pepper, slice same as red pepper
1/2lbs of mange tout
1 clove of finely chopped garlic
1 slice of finely chopped ginger
1/2 chilli, thinly sliced
1/2cup of stock
2 tsp salt
2 Tbsp potato starch or corn flour water (1 Tbsp of Potato starch or corn flour water :2 Tbsp cold water, mix them evenly before pouring in dish)
1/4 tsp salt
1/2 tsp powdered white pepper
1 Tbsp rice wine

Cooking Instructions:

First, marinade your scallops with the rice wine and a couple pinches salt and pepper powder.
Heat your wok with 1 Tbsp of oil and stir-fry the red and yellow peppers for 2 minutes.
After 2mins, add the carrot and stir-fry for an additional minute or two.
Next, add mange tout, chilli, ginger and garlic. Stir-fry everything for another 2 minutes.
Then add your scallops, and stock to the mix. Cover the wok with the lid and cook for 2 minutes.
Stir in your potato starch and water next and bring it to boil again.

Let cool for a bit then enjoy!

Expert: Susan Walker
Bio: Sue Walker owns her own freelance cooking business. She worked as a pastry chef and a full-time head cook for more than 10 years before deciding to start her own company.
Filmmaker: Luke Neumann

Duration : 0:0:56

The Bahamas is known for the conch recipes.

Cuba is famous for black beans and rice.

Jamaica is the home of jerk cooking and seasoning.

Barbados means fried fish and cou cou.

Puerto Rico comes closer to home with chicken and rice.

The French Caribbean is known for its cerole dishes and many similar French cooking methods.

Trinidad is the land of curries.

All Caribbean cooking involves herbs and spices of various types for seasoning. One such ingredient is tamarind that is in many ways similar to Worcestershire sauce in taste because it too has tamarind as one of the major ingredients. In fact, the use of spices in Caribbean cooking is truly diverse and amazing. Nutmeg flavors the desserts in the United States but in the Caribbean, this spice is mixed with other spices that are natively grown on the islands and this makes for a totally different flavor in Caribbean cooking. The jerk cooking of Jamaica gets its flavor from allspice while the island of Cayman has a chocolate cake recipe that includes some spicy peppers.

There are many common forms of spices used in Caribbean cooking but the trick is that though you will recognize flavors as a familiar taste the cooking will be subtle enough to feel unique to your taste buds. Caribbean cooking is full of delectable sauces that are made of sweet fruits like mango, papaya, and orange with spicy hot peppers. Dipping sauces in Caribbean cooking are made from mango, chili peppers, and melon.

In Caribbean cooking, coconut milk is the basis of several stews and sauces.

Last, and by no means the last, is the most favorite ingredient of Caribbean cooking that is used in marinades, desserts, sauces, and soups – rum.

James Penn

http://www.articlesbase.com/travel-articles/cooking-in-the-caribbean-72562.html

Separate (by hand) the pieces of crab. Put all ingredients together and mix well. If it sets over night in the refrigerator the ingredients will blend.

This is the orginal recipe from Golden Corral.