seafood

Farro is a type of wheat derived from Emmer wheat, an ancient type of wheat that is naturally low in gluten, and contains a level of healthy proteins our standard wheat raised in most of the world does not begin to match. Farro has a “nutty” flavor, since it isn’t milled down. Some people will...

This is my family's absolute favourite. Over the past few decades, I have made seafood chowder for my family every year during the holidays, sometimes twice. The recipe ingredients vary from batch to batch, but it's always delicious and a huge hit. This year it appears I will be putting it...

Seafood stock is a commonly used ingredient in various seafood dishes. It's always better to make your own whenever you can! But why is it that most recipes online for making one's own seafood stock have vegetables in them? I did a Google search and found recipes with onion, celery, carrot...

Being a proper New Englander (by residence, not by birth), I’m not really a fan of Manhattan clam chowder… I guess in part because the only good tomato-based soup (to my taste buds) is a good chunky chilled gazpacho. I’ll do the New England cream-based clam chowder instead, but I find it a bit...

Squid Stuffed With Seafood (and Some Veggies) This was the result of a food challenge (not a contest) on Facebook where we had to make a stuffed seafood dish. I decided to stuff seafood with seafood, rather than picking one direction or the other. Stuffed, cooked, and served! Prep...

Welcome to the CookingBites Recipe Challenge. The current challenge ingredient is Seafood and Burt Blank is our judge. For the purposes of this challenge, 'seafood' includes aquatic plant life and fresh water produce. To enter, all you need to do is post a recipe using seafood as a new thread...

For all of us that like seafood, what are some of your favorite dishes from the title? We like: Conch Chowder (White) Crab Soup Crab Gumbo Lobster Bisque (with spiny lobster) Bouillabaisse Bayoubaisse Clam Chowder Cioppino Fish Chowder Just to name a few.

Golden Masa Seafood Crepes with PEI Mussels and Lemon Butter Corn Crema Makes 6-8 crepes I've made crepes before, but never using masa harina. The lemon butter corn crema is something I created just a few days ago, and it turned out even better than I expected. This colorful seafood dish is...

Grilled Corn and Seafood Soft Tacos with Adobo Crema Serves 2-4 people, depending on appetites Ingredients: 8 soft corn tortillas (freshly prepared from scratch or store-bought prepackaged) Recipe: Soft Corn Tortillas from Scratch 2 ears fresh corn in husk 4 tbsp melted butter with 2 tsp adobo...

[Mod.Edit: this post has been copied here from another thread to form a recipe thread] Paella. Must admit it is one of my top 5 dishes. I fried off some onion and chorizo, then added half a litre of chicken stock. A handful of paella rice (or you can use risotto rice) and a sachet of paella...

Really sorry if this is the wrong forum or indeed not a welcome discussion on this site but there are some knowledgeable people here who may has some informed observations. I just watched a tv show where Scottish langoustine, lobsters and crabs were being caught, the fishermen said 90% were...

Ciao a tutti, I no sure where I get this but I have recipe many year. This make good starter an for light lunch. I serve with some toast Focaccia and lemon mayonnaise. You need - 500g Tiger prawn white crab meats. 1 chopped onion 1 tbsp melted butter 1 egg 100 ml double cream 2 - 3 tbsp flour...

Ciao a tutti, So I buy large pieces meats such as pork, lamb an occasion beef, I also try buy whole fishes an seafoods such as Calamari, Pesce sepia, Polpi etc. These I clean an prep for fridge or freezer, I have certain way with half lamb or pork to make in joint an different cut. I do not...

For the Feast of the Seven Fishes: Inspiration source is Cooking with Nonna's Salad recipe for seven fishes. You can find hers at Seven Fishes Seafood Salad, and there's a link to a video as well. Her fish: Shrimp, Calamari (Squid), Scungilli (Conch), Scallops, Baccala (Salt Cod)...

My first foray into making gumbo and now I know what all the fuss is about. The dark roux has a very special taste; earthy, bosky and musky. It works so well with seafood and smoky sausage*. I'll make versions of this again for sure. A total delight. * Ideally the sausage should be andouille...

It's an Italian tradition but probably not all over Italy. Dad discovered this tradition in the 1980s sometime and although we are not Italian (and neither Dad nor I were actually Christian at this point) it sounded like a wonderful food idea to carry on. Dad actually did carry it on for close...

How can something so easy taste so good. But it does. I have made this recipe 4 times now, and the 5th time is coming up soon. Ohhh, I do love my shrimp. lol Beer-Boiled Shrimp serves 6 1 lb. butter 1 large onion, chopped 1 TB salt 5 lbs. large shrimp in shell (21 to 25 per lb.), peeled and...

1) After mussels open up completely (when steamed) how much longer should they be cooked? I was told if they are cooked too long they get tough. 2) What is the black stuff in the mussel? Should it be eaten or picked out? It is like a big round sack of black mush. Thanks!

Friday 19th October is National Seafood Bisque Day! I'm not sure who decided that - but anyway... https://quakervalleyfoods.com/national-seafood-bisque-day/ Do you make seafood bisque? How do you make it?