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Seriously Delicious Super Bowl Party Giveaway: Snow's Barbecue Brisket

Some smoke in my face
With my singed bit of eyebrow
Will still flip my meat

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Recent Comments | Response to Comments

From Serious Eats

Seriously Delicious Super Bowl Party Giveaway: Snow's Barbecue Brisket

Some smoke in my face
With my singed bit of eyebrow
Will still flip my meat

From Serious Eats

Weekend DVD Giveaway: 'Bottle Shock'

Wine is good for you
Said to be good for the heart
Also gets you drunk ;)

From Serious Eats

Cook the Book: 'Into the Vietnamese Kitchen'

use more exotic fruits and vegetables, or at least ones that i've never had before!

From Serious Eats

Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box

i went to my friends birthday party and they had some of the most pork ribs i stood by that plate the whole night!

From Serious Eats

Cook the Book: Martha Stewart's Hors d'Oeuvres Handbook

i made some delicious deviled eggs, i thought people wouldn't like them, but they ate them up! i was happy about that!

From Serious Eats

Cheese-Filled Bacon Roll, Too Much of a Good Thing?

i'd try a bite, after that i'd have to be taken to the emergency room!

From Serious Eats

Cook the Book: 'On the Line'

Thank you for participating, and congratulations to our winners:

jh70095
Erinay77
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riceandwheat
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From Serious Eats

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.

From Serious Eats

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.

From Serious Eats

Cook the Book: 'On the Line'

I love to eat seafood that's deep fried.

From Serious Eats

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.

From Serious Eats

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

From Serious Eats

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!

From Serious Eats

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.

From Serious Eats

Cook the Book: 'On the Line'

Grilled with olive oil, salt and pepper

From Serious Eats

Cook the Book: 'On the Line'

grilled on the grill-Salmon garrettsambo@aol.com

From Serious Eats

Cook the Book: 'On the Line'

I use butter and garlic when I cook shrimp.

From Serious Eats

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!

From Serious Eats

Cook the Book: 'On the Line'

my hub makes an awesome seafood lasagna :)

From Serious Eats

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.

From Serious Eats

Cook the Book: 'On the Line'

My favorite way to eat seafood is at Red Lobster where someone else does the work!

From Serious Eats

Cook the Book: 'On the Line'

sauteed with a lemon butter sauce and plenty of garlic

From Serious Eats

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.

From Serious Eats

Cook the Book: 'On the Line'

Salmon with salt in pepper in the oven for a few minutes.

From Serious Eats

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.

From Serious Eats

Cook the Book: 'Almost Meatless'

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samanthapayntr
rhuzzar
cher48603
freshmint
inkwatu

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From Serious Eats

Cook the Book: The Essence of Chocolate

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Teachertalk
Fatmama
cupcakemuffin
maomau
drew13000

Winners have been notified by email and also appear on our Contest Winners page.

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