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Archive for the ‘Seafood Recipes’ Category

ABC 36 News at Noon March 15th, 2011 Recipe: How to make A FRIED CATFISH at Home Ingredients 8-10, 3 oz catfish filet shanks 2 lbs. of Corn Meal 2 TBSP salt 1 TBSP Pepper Fry Daddy or Heavy Dutch oven with 1-2 inches of oil Note: If using the Dutch oven you must watch the oil carefully. Measure temperature using a candy thermometer. Must be at 350 F. Preparation Mix the salt, pepper and cornmeal in a shallow dish or bowl Take a thawed catfish filet and dip it in water or buttermilk and place it in the breading Cover the wet filet with the breading and press the corn meal in to the filet Repeat as necessary until all filets are coated Using tongs or a fork, lower the breaded filets into 350F oil or shortening (peanut or soybean oil works well) being careful not to splash oil on your hands Cook 8-10 minutes or until the catfish is golden and floats to the surface Serve with tartar sauce and cole slaw Remember, these are only tips for you to try it at home. This is not the Texas Roadhouse Legendary Recipe. We can’t give that to just anyone, you know. If you want the real deal you will have to stop by your area Texas Roadhouse.

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Watch and learn how Chef Carloz whips up the fine dining dish - Seafood Trilogy! You can impress your family or guest like him too! Check out the written recipe at www.zestpj.com.

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Let’s prepare together the paella the marisco, the famous rice and shellfish dish from Spain world wide known. *** Hi Giallozafferano’s friends, how many of you have ever eaten or heard about the paella? Well, today we’ll be preparing it together. The paella is a rice-based single course typical of Spain, which takes its name from the frying pan used to cook and serve it. It can be prepared with several ingredients, and today we’ll make the paella de marisco, or shellfish paella. But let’s see together what ingredients we’ll need: • 8 king prawns • 4 scampi • 1 lb (500 g) of mussels • 1 lb (500 g) of squids • 2 sachets of powdered saffron • 1 tsp of sweet paprika • ½ tsp of chili pepper • 5 cups (1,2 lt) of fish stock • Just under 1 cup (200 ml) of tomato puree • 2 cloves of garlic • 10 tbsp of extra virgin olive oil • 1 big onion • 14 oz (400 g) of rice (Arborio or Japonica) Well, let’s prepare together the paella de marisco: In this frying pan I’ve put the mussels, well cleaned, I’ve covered with a lid and I’ve let them open on a high flame. Once they are open, drain them and keep the cooking liquid to cook the rice. Subtract the weight of the mussel water from the weight of the fish stock and substitute in order to obtain the same total amount of liquid for cooking the rice, that is 5 cups (1,2 lt). In our frying pan I’ve put 10 tbsp of oil, the prawns and the scampi; brown them on both sides, then take them out of the pan and keep them warm. After taking out the <b>…</b>

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Salmon Fish Cakes Recipe

www.undergroundcookeryschool.com Leek and Courgette Timbales Serves 4 1 Onion 300g Courgettes coarsely grated 1 Clove garlic finely chopped 21 leek sliced 2 tspn Fresh parsley Butter for greasing 3 medium eggs 100 ml Double cream 80g Grated Parmesan 1.Heat a few glugs of olive oil in a pan, dice the onion and fry with the leeks until soft and golden. Add the courgettes and carry on for a further ten minutes. Make sure any liquid the courgettes give away evaporates. Add the garlic, and after a minute add the parsley. Cook for a further three minutes or until done. 2. Pre heat the oven to 180oC 4. Butter 4 Dariol Moulds (see below) and dust with a layer of Parmesan, in order that the filling does not stick to the sides. 3. Beat the eggs and cream together, and then add the rest of the Parmesan. Season lightly and add the courgette mixture. Pour into the ramekins. 4.Place the mould’s in a baking dish, fill with hot water up to the halfway level of the ramekins and bake for 45 minutes until firm and golden. Leave to rest for 10 minutes. Run a sharp knife around the edge of the timbales, tip out and place so the golden top is presented. Garnish with a little dressed Roquet. For Dariol Moulds go to nisbets.com product code K517 www.undergroundcookeryschool.com

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Paella Marinera

How to Cook Paella Marinera the Panlasang Pinoy way. Visit us at panlasangpinoy.com

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Recipes & Preparation instructions visit: www.imusausa.com

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www.RecipeSecrets.us Most people will agree with me that eating out with family or friends these days would set you back ‘an arm and a leg.’ This is due to the global economic downturn which has affected almost every household and as a result, most people are learning to tighten their belts in a bid to ‘cut their coats according their sizes. Knowing the secret to a chefs’ dish is much like knowing the secret to a magicians’ favourite illusion. When it comes patronizing our favourite restaurants for their first class services and mouth-watering recipes, we are more than happy to dig deep into our wallets and let the credit cards sort out the outcome of the services rendered. It is nice to eat out with friends and family occasionally but the problem is, how often would you be able to enjoy some of the best recipes on the long-listed menus of these famous restaurants? One important fact we should bear in mind is that these recipes are cooked in a particular manner by trained chefs, but the mouth-watering ingredients are the same everywhere. Sometimes two restaurants could have similar range of recipes but one would bring more authentic flavours to your taste buds than the other. The reason being that the secret lies in practice, cooking techniques, precision timing and above all, experience. Whether or not you have the flare for cooking, there is always a first time for everything. Some of you might be wondering if this is for you. Yes, I would say this is for everyone <b>…</b>

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I have a great recipe for you instead of your regular Christmas Ham. Seafood, Chicken and Sausage Gumbo. Serve it as a soup before dinner or as the main course. I know this one will be a hit! Of course, you’ll need my seasoning go to www.gdseasoning.com Remember to send us your recipes so we can try them to recipes@cookingwithcarolyn.tv and we just might use it on the show. Recipe link gdseasoning.com

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How to make Beer Battered Shrimp

Beer battered shrimp is a delicious way to use beer in your cooking. See how to make beer battered shrimp.

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To get this complete recipe, check out my website: www.LauraInTheKitchen.com - This is one of the Holiday Classics I grew up with in Italy. I absolutely love the grilled flavor the seafood has and the crisp bite of the arugula! Give it a try and let me know what you think!!

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