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Entries from Talk tagged with 'seafood'
Summer seafood in New York!
i'm looking for an all-you-can eat, crab legs in a bucket, beers and chips kinda place to celebrate summer!
any suggestions?
slow cooker stock
Thanks so much to all who wrote about chicken stock in the slow cooker...such a great idea. A "why didn't I think of that idea". I did a chicken stock yesterday, 10 hours in the slow cooker and then strained and simmered on the stove for another 1.5 hours to reduce. I had a very nice gelatinous 8 cups of stock this am. Currently in my mini muffin tins freezing.
I have some shrimp shells and lobster legs in the slow cooker now, hopefully I can do a seafood stock the same way.
Bay scallops, anyone?
I have some delicious looking recently frozen little sea scallops (technically bay scallops, I suppose) that I would love to cook up tomorrow night... but I have never cooked with seafood except halibut, the occasional and very tasty prawn, and of course, salmon!
That's what you get for being born and raised in seattle, I suppose.
any tips? I'm looking for a pretty light recipe, something fairly simple and healthy to share with my family sometime this week. anyone have any ideas, or anywhere to look for some??
Grouper, Crab, Tuna that are NOT. Have you been ripped off?
Just read this on Comcast News. Curious what you all think - what would you do if this happened to you?
http://www6.comcast.net/news/articles/national/2008/01/03/Fake.Grouper/
Shrimp stock - what to do with it?
I made shrimp stock tonight and want some good recipes to use it with. I was thinking a risotto but there was some lemon grass used in making the stock so am thinking of a Thai dish as well. Any ideas? Thanks.
Baccala recipes, help
I went into my local fish market today thinking I would buy swordfish or tuna, and I walked out with soaked baccala. I had never bought it or prepared it before, and only bought it because they had it as a special, and the owner recommended it to me. I found some recipes online and ended up boiling the baccala for a couple of minutes, until it flaked. Then I mixed it in a salad of black olives, black pepper, red pepper, cucumber, garlic, onion, lemon, and olive oil. I let it sit for 45 minutes in the fridge and then served. It was ok but honestly, I wasn't a huge fan of the texture. I've eaten baccala in Spanish and Italian restaurants, and really enjoyed it. Any idea where I went wrong? Any recommended recipes? Thanks.
How do you describe taste of mussels?
to someone who hasn't tried it before? It was a question someone asked me on my blog after I posted a recipe for Steamed Mussels in Lemongrass Coconut Curry.
Would love your opinions!
Best American Seafood City?
My husband and I live in Detroit. I am starting to plan a vacation for the early spring. I would love to go somewhere with excellent food, nice scenery and close to or on the water. We both love seafood. Any suggestions? Please give lots of details if you desire!
