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Cook the Book: 'Barefoot Contessa Back to Basics'
my hashbrown casserole is always begged for! ok, it's my mom's recipe, but no one needs to concern themselves with such trivial details...
How Can You Make Valentine's Day Fun Without Pressure?
my boyfriend and i share a pizza together every year, it's nice to hear others do that too!
Cook the Book: 'The Young Man and the Sea'
nothing makes me happier than an AYCE steamed crab leg night. two hours of trying to get the perfect shell-crack, so i can pull out the perfect piece of meat. mmm!!!
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Recent Comments | Response to Comments
Cook the Book: 'On the Line'
i love scallops with a light shake of paprika....seared perfectly on the stove. i swear i could sit down and eat two dozen...but of course, i don't :)
Cook the Book: 'Barefoot Contessa Back to Basics'
my hashbrown casserole is always begged for! ok, it's my mom's recipe, but no one needs to concern themselves with such trivial details...
How Can You Make Valentine's Day Fun Without Pressure?
my boyfriend and i share a pizza together every year, it's nice to hear others do that too!
Cook the Book: 'The Young Man and the Sea'
nothing makes me happier than an AYCE steamed crab leg night. two hours of trying to get the perfect shell-crack, so i can pull out the perfect piece of meat. mmm!!!
Cook the Book: 'The Summer Shack Cookbook' Giveaway
i love the fried grouper sandwiches at jb's fish camp in new smyrna beach florida...nothing better!
Serious Eats Father's Day Mail-Order 'Cue
anyone know of a good carolina BBQ joint that mail orders??
Cookbook Giveaway: 'Super Natural Cooking'
vietnamese vermicelli with lemongrass and grilled shrimp...it's always so fresh and light.
'On Top of Spaghetti' Book Giveaway
i love linguine with my friend ann's red meat sauce...ground beef, pepperoni AND sausages!
North Carolina Barbecue Society
oh praise. i'm driving through NC this weekend with the intent to bring at least 10 lbs. of NC bbq home to florida with me. this should help me greatly! thankyouthankyouthankyou
Cook the Book: 'On the Line'
Thank you for participating, and congratulations to our winners:
jh70095
Erinay77
hannah_phi
riceandwheat
jenjw4
Winners have been notified by email and also appear on our Contest Winners page.
Cook the Book: 'On the Line'
That's a difficult question, because I would say it depends on the fish and depends on the mood. Really fresh, flavorful fish would be beautiful as sashimi or perhaps ceviche. Salmon, tuna, and swordfish are excellent girlled, both in terms of flavour and texture. I do like roasted salmon, though. Often I will roast it with just some butter, salt, and pepper, but I also like to roast whole salmon stuffed with fennel and orange. More delicate fish, like sea bass or trout, are better steamed or pan-fried in butter and served with a splash of lemon juice.
Cook the Book: 'On the Line'
shrimp cockail, lobster with butter
Cook the Book: 'On the Line'
Chinese-style Steamed Fish
Cook the Book: 'On the Line'
Mahi-Mahi with a macadamia and panko crust - served on a coconut milk reduction with a Thai garlic/chili paste.
For a little bit fresher and healthier taste, halibut steamed in parchment paper along with some lemon slices, rosemary sprig, white wine and asparagus.
Cook the Book: 'On the Line'
I love to eat seafood that's deep fried.
Cook the Book: 'On the Line'
Broiled with olive oil, lemon juice and garlic. If I'm feeling like a little spice, I go for the blackened seasoning as well.
Cook the Book: 'On the Line'
broiled with olive oil or lemon
Cook the Book: 'On the Line'
I like the person above who said with old salt seasoning. I also use lemon wedges and garlic butter. I love seafood
jason@allworldautomotive.com
Cook the Book: 'On the Line'
I am a big fan of boiling shellfish with Old Bay Seasoning. It's old school but it is so good!
Cook the Book: 'On the Line'
I have never cooked fish my self, so I would have to say the favorite is when someone cooks it for me. I would love to learn how to cook seafood.
Cook the Book: 'On the Line'
Grilled with olive oil, salt and pepper
Cook the Book: 'On the Line'
grilled on the grill-Salmon garrettsambo@aol.com
Cook the Book: 'On the Line'
I use butter and garlic when I cook shrimp.
Cook the Book: 'On the Line'
I love my seafood (especially tuna, salmon, or red fish) blackened, Cajun style, dipped in tons of butter. Thanks for the giveaway - Eric Ripert's an amazing chef!
Cook the Book: 'On the Line'
my hub makes an awesome seafood lasagna :)
Cook the Book: 'On the Line'
I'm not much of a seafood eater, but I do like fresh perch, or haddock, that is battered and fried in butter and served with homemade fries and coleslaw.
Cook the Book: 'On the Line'
My favorite way to eat seafood is at Red Lobster where someone else does the work!
Cook the Book: 'On the Line'
sauteed with a lemon butter sauce and plenty of garlic
Cook the Book: 'On the Line'
It depends on the seafood. My favorite is usually grilled or sauteed, but also love smoked, steamed, fried, baked, etc! I also don't like thick sauces or heavy batters, and prefer fresh herbs and good seasonings.
Cook the Book: 'On the Line'
Salmon with salt in pepper in the oven for a few minutes.
Cook the Book: 'On the Line'
Salt & pepper, then grilled.
Cook the Book: 'On the Line'
If it's trout, I love to douse it with lemon, coat it with a seasoned flour mixture, and pan fry it in olive oil. But I mostly prepare seafood with olive oil, lemon, Lawrys, and pepper.
Cook the Book: 'On the Line'
breaded with lime!
Cook the Book: 'On the Line'
Keep it simple! Salt, pepper and some lemon.
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i love scallops with a light shake of paprika....seared perfectly on the stove. i swear i could sit down and eat two dozen...but of course, i don't :)