July 2, 2013

Prawn Buying Secrets – Have You Mastered Them?

I have posted this prawn tips awhile back. Have you already mastered it?

Prawns are among the most wonderful seafood and there is nothing like mastering the best way to thaw frozen shrimp/prawn and the best ways to prepare them. You must already know how good this seafood is for you for its being high in protein, and eating them is a great way for the family to get enough iron, zinc and vitamin E. Prawns also contain heart-friendly omega-3 fatty acids. Cooked using healthy methods such as grilling, steaming and stir-frying, and with “good” fats such as olive oil, they’re also very low in fat and saturated fat.

prawns

Let’s go back to basics. The best way to buy prawns is through a reputable retailer. Green prawns come both fresh and frozen (but most commonly frozen and thawed for your convenience) ask your retailer if these are fresh or frozen as it is not recommended to re-freeze thawed prawns. Always make sure the seafood is covered appropriately and do not allow it to sit in its own juice. If possible, make sure you have the seafood draining and tip out the drained juices frequently.

However, buying prawns can also be complex and should be given attention. With the vast range or chilled and frozen seafood products these days, there are seafood secrets just essential for consumers to know about. A few secrets of selecting from a mix and match matrix of seafood varieties and flavors, will bring you to the magic of delicate seafood salads, or transform green (uncooked) prawns into flavorsome dishes in minutes. It will discover you which between peeled prawn meat or prawn mince you’d be buying if you are planning to cook Asian-style dumplings, patties and skewers.

It pays to be well-informed and with experts that put rigorous attention to stocks and quality of prawns, fishermen, government organization, chefs and consumers can all be confident we have the best prawns available anywhere. Have you mastered all the secrets? I also have gathered the best tips for your lobsters, learn the tricks here.

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Prawns Stuffed Yellow Bell Peppers

Traditional stuffed bell peppers are delicious but not often the most healthy choice-save for the bell pepper of course! A lovely, delicious and best of all healthy twist to the classic is prawn stuffed bell peppers. With a few ingredients and only 30 minutes in the oven you will have an amazing twist to an old classic that you will want to make again and again.

Read the full article here:
Prawns Stuffed Yellow Bell Peppers

prawns-stuffed-yellow-bell-peppers-pre-oven-copy

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June 5, 2013

Mussels in Smoky Poblano-Cilantro Broth

Composing an excellent mussel dish must consist of great flavors. This recipe is a smoky mussel poblano cilantro broth, a good broth start with a good white wine. Garlic, shallots, lime, paprika, diced chilies, add pizzazz to the mussels. Cooking Light showcases this recipe in it’s magazine for a favorite of 2011. An excellent blend of flavors that the mussels just soak up.

Read the full article here:
Mussels in Smoky Poblano-Cilantro Broth

amussels

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May 26, 2013

Classic Creamy Oyster Stew

Taking the easy way out gives you the best of the best. Oyster stew is that occasional luxury you can pull off on your holidays. A handful of ingredients, a pint of shucked oysters, plus a hint of your favorite herb (if you want) and you have one of the great dishes of winter, spring, and summer.

The secret is to cook the oysters for just a minute or until their edges begin to curl, you want them very tender. Tabasco can be substituted with vinegar and ground red pepper. Find the stew recipe, here.

aoyster

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May 1, 2013

Secrets to Squid and Vegetables Cooked the Chinese Way

Chinese squid is both tasty and tender. But how come many finds cooking squid so difficult to track down? One secret is if the tentacles are still attached to the head of the squid, cut them off and reserve.

Bring a large pan of water to the boil and then put in the strips and tentacles and blanch them by simmering them for 15 seconds. You heard it – just 15 seconds. Heat a wok over a high heat, then add the oil. One more time – high heat then add the oil. Basically there are only three steps. I’ll leave the third step to you so you’ll get to see the colorful, crunchy and delicious bowl of squid and vegetables deliciously cooked the Chinese way. You’ll love it!

Stir-fried-Squid-with-Vegetables

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April 26, 2013

Beer Battered Fish Tacos with a Spicy Cilantro Cream Sauce

For many of us, fish tacos can be among those that never tasted so good. So adding beer in the batter can coat the fish and fry them up nicely for a complete transformation. This time, perhaps half of those who don’t enjoy fish tacos will begin loving them.

This recipe uses tilapia fillets, but you can use any firm white fish you prefer. The cream sauce comes spicy and has a great cilantro flavor complimenting the fish very well. Use your favorite beer, not too dark, for the batter. You don’t have to be a beer drinker to get this idea, just use a good choice. Also, the red cabbage gives the taco a little extra crunch, color, and another level of taste that’s worth loving for. Ready to cook now?

Beer-Battered-Fish-Tacos-with-Spicy-Cilantro-Cream-Sauce-1-500x332

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Beer Battered Fish – Welcoming Summer Recipe

Regardless of the manner it is cooked, fish is usually a favorite dish for summer. Fresh fish to me is fabulous, wonderful, gorgeous, yummy, and just so gratifying. But when I began smoking fish in my Cameron’s, I did a 180 – and suddenly realized the daring side of homed-smoked fish, which I loved. Well, just a little story of anything smoked.

We’re not smoking this time, but I’d like you to try this recipe. I got this from Gourmet Magazine and thought it’s another one to add in the summer menu. Not just for the sake of collection but for good eats. The fabulous thing here is how batter is made with beer, seasonings and anything else you’d love to add like herbs, fruits and vegetables (if you desire). Eggs may also be added. The viscosity of the batter may vary from thick to very thin, depending upon the beer batter recipes being prepared. Here’s the recipe:

beer battered
Ingredients

6 to 8 cups vegetable oil for frying
3/4 cup all-purpose flour
3/4 teaspoon salt
3/4 cup beer (not dark) shopping list
8 (2 1/2-oz) pieces of pollack, Pacific cod, or catfish fillet (3/4 to 1 inch thick)
1/4 cup drained bottled capers, coarsely chopped
3/4 teaspoon hot Spanish smoked paprika
1/2 cup mayonnaise

Directions

Heat 2 inches oil in a wide 5- to 6-quart heavy pot over high heat until it registers 380°F on thermometer. While oil is heating, whisk together flour and salt in a shallow bowl, then whisk in beer (batter will be thick).

batterup

Coat each piece of fish with batter and transfer to hot oil with tongs (remove thermometer). Cook over high heat, turning over once, until golden and just cooked through, 5 to 6 minutes total, then transfer fish to paper towels to drain. While fish fries, whisk capers and paprika into mayonnaise in a bowl. Serve with fish. Enjoy!

Summer for us generally is fun, it’s the reason why most kitchens begin putting out their grills, Dutch ovens and smokers with plans of preparing food under the joys of the sun. Batter containing beer is more aerated than ordinary batter, so just perfect flavoring for the sunshine month. Beer is also used in batter for flavor and color in some recipes, and it has many advantages of using it in soup stocks. Read some ways to use beer in making stock.

Nothing like beer battered fish! SO delicious. Don’t you think it’s one kind of a yummy dinner? But wait…just a little caution on calories. We still have to be watchful of what we eat. This might help.

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April 23, 2013

Crispy Baked Fish Nuggets

This is one healthy baked fish recipe that is simple to prepare and give you step-by-step instructions for how to bake your fish nuggets. From salmon, tuna to cod, you can also stuff them with some shredded cabbage and a squeeze of lime, maybe even some avocado and jalapenos for a little touch of heaven. To cut the calories in half and reduce the fat, many cooks coat the delicate fish in a crispy cornflake crust and then bake it along with sliced potatoes, then served with coleslaw, malt vinegar, lemon wedges, or tartar sauce.

Cod is a white fish and so far known the best fish for nuggeting. If you can’t find cod, tilapia is another suggestion. Sometimes the good ideas come at the spark of the mind. I think you will like the addition of dijon mustard to the dredging liquid. For some reason, anything in nugget form is perfectly easy and fabulous.

fish nuggets

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How to Crisp Skin of Your Pan-Seared Fish

You’re willing to work hard for your pan-seared fish, and you don’t want to ruin that crisp by exposing it to moisture. It is not hard to master the skill, but there are some tips and tricks you need to know.

When to turn? How long now? Again, depends on the width of the fish. Since you are allowing 2/3 of the cooking on the other side and 3-5 for other fish, in most cases that your pan will be very hot, so you can turn off the heat and let carryover finish the job. It can be a challenge if you want perfectly-seared fish, but all you need are a few things first. You’ll find it easy how seafood master Hanks Shaw did it.

basting-fish

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March 28, 2013

Buying Prawns – Secrets You Should Know

Prawns are among the most wonderful seafood and there is nothing like mastering the best way to thaw frozen shrimp/prawn and the many delicious methods of preparing them. This seafood is good for you because they’re high in protein and eating them is a great way for the family to get enough iron, zinc and vitamin E. Prawns also contain heart-friendly omega-3 fatty acids. Cooked using healthy methods such as grilling, steaming and stir-frying, and with “good” fats such as olive oil, they’re also very low in fat and saturated fat.

prawns

Basically, the best way to buy prawns is through a reputable retailer. Green prawns come both fresh and frozen (but most commonly frozen and thawed for your convenience) ask your retailer if these are fresh or frozen as it is not recommended to re-freeze thawed prawns. Always make sure the seafood is covered appropriately and do not allow it to sit in its own juice. If possible, make sure you have the seafood draining and tip out the drained juices frequently.

prawns

However, buying prawns can also be complex and should be given attention. With the vast range or chilled and frozen seafood products these days, there are seafood secrets just essential for consumers to know about. A few secrets of selecting from a mix and match matrix of seafood varieties and flavors, will bring you to the magic of delicate seafood salads, or transform green (uncooked) prawns into flavorsome dishes in minutes. It will discover you which between peeled prawn meat or prawn mince you’d be buying if you are planning to cook Asian-style dumplings, patties and skewers.

It pays to be well-informed and with experts that put rigorous attention to stocks and quality of prawns, fishermen, government organization, chefs and consumers can all be confident we have the best prawns available anywhere. Read what you should know here.

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