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Weekend Book Giveaway: 'American Cheeses'
My favorite Artisanal cheese is from Cowgirl Creamery it is called Red Hawk. It is outstanding. Can't wait to have more.
Cook the Book: 'Into the Vietnamese Kitchen'
I will eat only fresh foods without preservatives, additives, artificial colors or flavors.
Seriously Delicious Holiday Giveaway: Edible Chocolate Box from Charles Chocolates
Chocolate pot du creme. Wow
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Recent Comments | Response to Comments
Cook the Book: 'On the Line'
My favorite way to prepare seafood is the way my mom used to make it.
It is a rice dish with no name. She would put raw rice and tomato sauce in a skillet, cook the rice until done. Then she would put in uncooked shrimp and when they were almost done she would put slices of cheddar cheese on top and cover the skillet and cook just a few minutes until the cheese was melted. To this day I love that dish without a name.
Weekend Book Giveaway: 'American Cheeses'
My favorite Artisanal cheese is from Cowgirl Creamery it is called Red Hawk. It is outstanding. Can't wait to have more.
Cook the Book: 'Into the Vietnamese Kitchen'
I will eat only fresh foods without preservatives, additives, artificial colors or flavors.
Seriously Delicious Holiday Giveaway: Edible Chocolate Box from Charles Chocolates
Chocolate pot du creme. Wow
The Best Bubbles: A Guide to Affordable Holiday Sparklers
I personally like Prosecco. Trader Joes has a nice brand for $6.99.
Fresh and Easy has one without the cork for $5.99 it is also very good.
Seriously Delicious Holiday Food Giveaway: Russ & Daughters
brunch, - Potato Knish, bagel with cream cheese and lox, and kreplach soup
Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham
Rosemary ham with melted brie on a Roasted Garlic Ciabatta roll
Seriously Delicious Holiday Giveaway: Southside Market Sausage
Staceys Smokehouse, Phoenix Az is my favorite. Read a review and finally went The BEST ribs I ever had in my life. Wow. Puts all the others to shame.
Seriously Delicious Holiday Giveaway: Edible Chocolate Box from Charles Chocolates
Chocolate Pot Du Creme is my favorite of all time
Seriously Delicious Holiday Food Giveaway: Russ & Daughters
Living here in the desert, its very difficult to find good New York eats.
They try but its not the same. So my dream brunch would be a Potato Knish, Kreplach soup, and smoked whitefish on a bialy.
Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham
My ultimate ham sandwich. Rosemary Ham and melted brie on Roasted garlic ciabatta bread.
Seriously Delicious Holiday Giveaway: Edible Chocolate Box from Charles Chocolates
My favorite chocolate dessert is Chocolate Pot Du Creme. I had it in a French restaurant in San Francisco and I was hooked. I make it now for parties and get rave reviews and requests to make it all the time.
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Filet Mignon of course
Seriously Delicious Giveaway: Zingerman's Gift Certificate
My favorite cheese is Saint Nectaire. It is a stinky cheese that tastes like hazelnut and mushrooms. It is only available for a short time. I wait with bated breath each year for the new batch to arrive.
Seriously Delicious Holiday Giveaway: Garrison Confections' Garrison Big Box
I love dark chocolate. The darker the better!
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Filet Mignon for me
Seriously Delicious Holiday Food Giveaway: Russ & Daughters
Lox eggs and onions with a toasted everything bagel and lots of cream cheese. Yum.
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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My favorite way to prepare seafood is the way my mom used to make it.
It is a rice dish with no name. She would put raw rice and tomato sauce in a skillet, cook the rice until done. Then she would put in uncooked shrimp and when they were almost done she would put slices of cheddar cheese on top and cover the skillet and cook just a few minutes until the cheese was melted. To this day I love that dish without a name.