seafood

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?

OK - I know its a contradiction; vegan recipes can't contain seafood. Strictly speaking maybe not, but these seafood cakes use seaweed which is a sea food, is it not? I fry the cakes first and then finish in the oven as I find they are apt to brown too much if just fried. Ingredients (makes 4...

This recipe uses the leftover ingredients from the Seafood Chakchouka recipe and other stuff. It demonstrates just what can be done with leftovers. The ingredients, as has been stated, are mostly leftovers ... Procedure: 1) Julienne cut about 3 slices of White Onion and one large...

Seafood what? ?? I was waiting for a haircut I think, and I picked up this cooking magazine and while paging through came across this curious article about something called Shakshouka. It had tomatoes, onion, peppers, cumin and couple of eggs. Finding myself lamenting at the lack of meat in...

I've done a lot of research into the whole Never Pair Seafood with Cheese phenomenon. Maybe more than I should have, but my heritage (my dad was born in northern Italy) all but requires me to understand it. This is something that seems to have started with my ancestors, but there is some debate...

I'm just exiting a lively discussion that was sparked over alternate names for Monk Fish. The post was mostly a recipe, but that part of the post is what ignited the sparks. But, that also made me realize how confusing the naming of food under the sea really is. Here's what I found about...

Spaghetti with mussels, prawns, cherry tomatoes.

Hi, I've been to several Chinese/Asian(?) buffets over the years and especially like the "seafood delight" that they offer. They are certainly not all the same... the first one I enjoyed had fake crab, shrimp, mushrooms, water chestnuts, broccoli, and whatever else. Others have had the same or...

This recipe is an old favourite, prawn cocktail. The best one I have ever had was in Thailand, a big cocktail glass was filled with shredded white cabbage, the sauce was quite dark and tangy, and the prawns sitting on the side of the glass were the biggest I have ever seen. Not the most original...

I am a huge seafood and fish lover, I also love soups and stews of any kind. With the holidays just around the corner, I have been racking my brain on what kind of fish/seafood dish I can make (fish is a big tradition for the holidays). While sitting around doing a puzzle with my twins, it...