Big Daddys Seafood Market

Posts Tagged ‘food’

Louisiana Seafood Cook Off – Chefs from all across the state come to compete and show the world that they are King of Louisiana Seafood.

For more information concerning the Louisiana Seafood Cook Off, accurate news about Louisiana Seafood, and oil spill updates visit:
http://www.louisianaseafood.com/

Duration : 0:10:27

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Chef Feker’s Seafood linguine recipe.

Duration : 0:3:9

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Technorati Tags: chef, Feker, food, linguine, recipe, Seafood

Ching He Huang/Chinese Food Made Easy/Seafood/Chinese style fish & chips

http://www.chinghehuang.com/

http://www.mogu.com.tw/

Ching makes Chinese-style fish and chips with roast sweet potato chilli chips and Gong bao haddock goujons
Ingredients
For the haddock goujons
1 tbsp Shaoxing rice wine or dry sherry
1 tbsp peeled and grated fresh root ginger
1 small spring onion, finely chopped
340g/12oz haddock fillets, cut into strips
1 tbsp crushed dried chillies
1 tsp sea salt
1 tsp white pepper
100g/3½oz dry breadcrumbs
100g/3½oz plain flour
2 free-range eggs, beaten
groundnut oil, for deep-frying
For the gong bao sauce
2 tbsp lemon juice
2 tbsp hoisin sauce
1 tbsp dark soy sauce
1 tsp crushed dried chilli flakes
1 tbsp cornflour, mixed with 2 tbsp cold water, to thicken
To serve
roasted sweet potato chips

Method
1. For the haddock goujons, mix the Shaoxing rice wine, grated ginger and chopped spring onion together in a shallow bowl and add the fish strips. Cover with cling film and leave to marinate in the fridge for 20 minutes.
2. Mix the dried chillies, sea salt and white pepper together with the breadcrumbs in a bowl, then tip onto a plate or tray. Dip the marinated strips of fish into the flour, then into the beaten egg, then roll in the seasoned breadcrumb mixture. Pat lightly to secure the breadcrumbs to the fish, then shake off any excess. Repeat with all of the fish strips.
3. Quarter-fill a wok with groundnut oil and heat until a small cube of bread dropped in sizzles and turns golden-brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the fish goujons in small batches and deep-fry for 2-3 minutes, or until golden-brown, then remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining fish goujons.
4. For the gong bao sauce, heat all of the sauce ingredients together in a small saucepan, and, if necessary, thicken with the cornflour and water mixture. Remove from the heat and transfer to a small bowl or ramekin for dipping.
5. To serve, pile the fish goujons onto a serving plate and place the bowl of gong bao sauce on the side. Serve immediately with roast sweet potato wedges

Duration : 0:6:56

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Ching He Huang/Chinese Food Made Easy/Seafood

http://www.chinghehuang.com/

http://www.mogu.com.tw/

She creates an array of Chinese Seafood dishes Steamed sea bass in hot beer and ginger lime sauce
Ingredients
For the sea bass
2.5cm/1in piece fresh root ginger, peeled and cut into long thin strips (juilienne)
1 spring onion, sliced into long strips
1 whole wild sea bass (about 550g/1¼lb), de-scaled, gutted, cleaned and skin scored several times with a sharp knife
1 tbsp Shaoxing rice wine or dry sherry
For the hot ginger lime and beer sauce
2 tbsp groundnut oil
1 tbsp freshly grated root ginger
1 lime, zest only
1 tbsp Shaoxing rice wine or dry sherry
330ml/11½fl oz Chinese beer or other light beer
2 tbsp light soy sauce
1 spring onion, sliced into long strips (juilienne)
1 large handful fresh coriander, roughly chopped
steamed wild basmati rice, to serve

Method
1. For the sea bass, sprinkle half of the ginger and spring onion strips across the fish, or tuck some into the scores made in the skin. Place the remaining ginger and spring onion into the fish cavity.
2. Transfer the fish to a heatproof plate or dish and pour the rice wine over. Place the plate into a large bamboo steamer and cover. Place the bamboo steamer on top of a pan of boiling water (making sure the water does not touch the base of the steamer). Steam the fish for 8-10 minutes (depending on the size of the fish), or until the fish is cooked through (the flesh should flake easily when poked with chopsticks). Turn off the heat and leave the fish in the steamer to rest.
3. For the sauce, heat a wok until smoking and add the oil. Add the grated ginger, stir-frying for a few seconds. Stir in the lime zest, followed by the beer and soy sauce. As soon as the liquid comes to the boil, add the spring onions and coriander, then remove from the heat.
4. To serve, carefully remove the plate of fish from the bamboo steamer, pour the sauce over the fish and serve immediately with steamed wild basmati rice.

Duration : 0:6:32

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Ingredients for Korean Seafood Pancakes; learn this and more in this free online cooking video taught by an expert Korean cuisine chef and nutrition expert.

Expert: Eunyoung Kim
Bio: South Korean native Eunyoung Kim has a degree in Food Science and Nutrition from Pusan National University.
Filmmaker: Kyle Hodge

Duration : 0:1:13

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Technorati Tags: asian-cuisine, cuisine, doenjang, food, gochujang, Korean, noodles, recipes, rice

Learn the ingredients needed to make a Creole Seafood stew recipe in this free Cajun food cooking video.

Expert: Karl James
Bio: Karl James owns a small private catering company named CREOLESOUL, which specializes in creole cuisine. He has been cooking for friends and family for more than 30 years.
Filmmaker: Dana Glover

Duration : 0:2:3

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Technorati Tags: Cajun, cook, cooking, creole, dinner, food, hearty, ingredients, Kitchen, LA, Louisiana, make, new, Orleans, recipes, Seafood, soup, stew

Established in 1989, Regal Fish Supplies Ltd offers you a comprehensive Seafood home delivery service with an extensive range of quality products and a friendly reliable service.

Duration : 0:7:50

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Technorati Tags: Eating, fish, food, Fresh, health, Healthy, Regal, Seafood

My website at http://www.Khatiya-Korner.com
Follow me on twitter http://twitter.com/KhatiyaKorner

This sauce is very versatile and you can pair it with many grilled meats and Seafood. Its similar to the lime sauce that usually accompany Marinated Beef with Lime Sauce (aka Beef Lok Lac). The base is the same with a few extra ingredients added on. Ive had it as dipping sauce as well where I simply grill some steak (un-seasoned), slice it thinly and wrap it in lettuce, cucumbers and fresh herbs then dunk it into the spicy lime sauce. DER-LICIOUS!

For written recipe visit: http://khatiya-korner.com/blog/2010/04/01/grilled-oysters-with-spicy-lime-sauce/

Khmer Music: Het Avey Kyom Yom

Duration : 0:4:19

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Technorati Tags: Big Daddys Seafood Market, Buy Seafood, Cambodia, Cambodian, cooking, cooking seafood, easy seafood recipes, food, Grilled Meat, Khatiya Korner, Khmer, recipes, recipes for seafood, Seafood, seafood cooking, Seafood Recipes, Seafood Sauce, Spicy Lime Sauce

Learn how to make Seafood Newburg with Saffron rice in this free video series. Easy online healthy recipes.

Expert: Chef Donn Ovshak
Bio: Chef Donn Ovshak is a member of the elite Executive Chefs of the World. He is currently working at the world famous Ice House in Pasadena.
Filmmaker: Nili Nathan

Duration : 0:3:0

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rick stein’s cullinary journey continuses as he vist Sri Lanka and discovers a welth of hot and spice vegetable curryies and Seafood. best place to traval for next holyday. from rick stein’s far eastern odyssey (BBC2)

Duration : 0:9:53

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Technorati Tags: BBC, Big Daddys Seafood Market, Buy Seafood, cooking seafood, currys, fishing, food, Lanka, paradise, places, Rick, Seafood, Seafood Recipes, Sri, Stein's, traval