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Seriously Delicious Holiday Giveaway: Southside Market Sausage
Bubbalou's in Orlando is my local place, but the best 'cue I've ever had was probably at The Georgia Pig.
Cook the Book: 'Martha Stewart's Cooking School'
Her brownies are pretty great.
Cook the Book: 'Barefoot Contessa Back to Basics'
Beef Stew is a winter basic that gets requests all the time.
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Recent Comments | Response to Comments
Cook the Book: 'On the Line'
greatest seafood dish i've ever had is probably an appetizer at joe's restaurant in venice: very rare seared slab of tuna sitting on top of a crispy potato pancake with a nice piece of foie gras on top of that. a perfect marriage of textures and tastes.
Seriously Delicious Holiday Giveaway: Southside Market Sausage
Bubbalou's in Orlando is my local place, but the best 'cue I've ever had was probably at The Georgia Pig.
Cook the Book: 'Martha Stewart's Cooking School'
Her brownies are pretty great.
Cook the Book: 'Barefoot Contessa Back to Basics'
Beef Stew is a winter basic that gets requests all the time.
Photo of the Day: Oscar's Adirondack Smoke House
Oscar's bacon is excellent. It is absolutely worth a stop if you're nearby.
Cook the Book: Bobby Flay's Grill It!
without question, mario batali.
Cook the Book: Wine Bar Food
anything that's been fried perfectly.
Cook the Book: Nigella Express
I double my rice whenever I'm making it as a side and stick it in a ziploc in the fridge. it's there whenever i want to make fried rice, and is properly aged (grains separated).
Cook the Book: The Serious Eats Chocolate Lover's Library
Thomas Keller's Molten Chocolate Souffles from Sax's Classic Home Desserts
Seriously Delicious Holiday Giveaway: D'Artagnan Heritage Smoked Ham
thin sliced ham, whole grain mustard on thick rye.
Cook the Book: 'The Martha Stewart Living Cookbook: The Original Classics'
we have her baking book, her brownies are great.
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
a perfectly cooked filet.
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
I love how buttery soft a good filet mignon is, but I know that puts me out of favor with the serious steak lovers.
Seriously Delicious Holiday Food Giveaway: Russ & Daughters
bagels & cream cheese.
Seriously Delicious Holiday Giveaway: Southside Market Sausage
The Georgia Pig in the middle of nowhere in Brunswick, GA.
Cook the Book: 'Think Like a Chef'
i have to say braising, no questions.
Seriously Delicious Holiday Giveaway: Bacon of the Month Club
i like my bacon still bendable.
Seriously Delicious Holiday Giveaway: A Year of Chocolate
milk chocolate, absolutely.
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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greatest seafood dish i've ever had is probably an appetizer at joe's restaurant in venice: very rare seared slab of tuna sitting on top of a crispy potato pancake with a nice piece of foie gras on top of that. a perfect marriage of textures and tastes.