How to cook Kung Pao Shrimp the panlasangpinoy way. Visit us at www.panlasangpinoy.com

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Ingredients: 1 lb fish, 1 T butter, 2/3 C shallots, 1 C white wine, 1 t ginger, 1/2 t lime zest, 1 C heavy whipping cream, 3 t vanilla extract, 1/2 t salt, 1/4 t pepper. NOTE: This same sauce can be used on fish (tuna, swordfish, salmon etc), shrimp or other seafood, or poultry. Prepare your seafood or poultry however you like. To make the sauce, melt the butter in a saucepan over medium heat and fry the shallots for one minute. Add the lime and ginger, then pour in the wine and let reduce about 8 minutes. Add remaining ingredients. Strain the solids from the sauce then drizzle over seafood or poultry and serve with rice.

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In this video, Betty makes a Hearty and Healthy Seafood Bisque. This is an imitation of the soup that Rick ordered at Murray’s Restaurant at our Valentine’s dinner. This seafood bisque features mainly canned items, so it is very quick and easy to make. It contains canned shrimp, canned crab meat, cannned mushroon, celery, and tomato soups, along with some milk, parsley, minced onion, and seasonings. It tastes super! Ingredients: 10.75-oz. can condensed cream of mushroom soup 10.75 oz. can condensed cream of celery soup 1/2 of a 10.75-oz. can of tomato soup 1 cup milk 1 tablespoon chopped fresh parsley (You may use 1/3 tablespoon dried parsley.) 1 tablespoon minced onion 4-oz. can small shrimp, drained and rinsed 6-oz. can crab meat, drained and rinsed 2 tablespoons butter salt and pepper, to taste In a large deep saucepan, combine 1 can cream of mushroom soup, 1 can cream of celery soup, and 1/2 can tomato soup, 1 cup milk, 1 tablespoon chopped parsley, 1 tablespoon minced onion, 4-oz can small shrimp, 6-oz, can crab meat, 2 tablespoons butter, and salt and pepper, to taste. Heat through and serve immediately with saltine crackers or toasted bread. This is a great bisque! –Betty

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In this video, Betty & Rick celebrate Valentine’s Day at Murray’s Restaurant in Lexington, Kentucky. This restaurant is owned by the Murray family, who also own Merrick Inn. Merrick Inn is the restaurant where we celebrated my birthday, back in December. Both places serve wonderful regional foods, in addition to a variety of interesting appetizers, salads, entrees, side dishes, and desserts. For our special Valentine dinner, we had oysters, garden salad, seafood bisque, fresh homemade bread and butter, filet mignon, lobster tail & drawn butter, and, for dessert–chocolate cobbler with caramel sauce and macadamia nuts–plus coffee and tea. The dinner was wonderful, and Rick and I exchanged cards and gifts. We had a very pleasant evening, and I will probably be making something that we ordered for bettyskitchen! –Betty

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Here's a great way to make chili that you can finish 3 different ways. The base is good just by itself but when you add some beans, meat and the secret ingredient, you'll be surprised how differently they end up tasting, Try the seafood one, it's amazing. Thanks to the people at Twin Cities Live for letting me use the footage. They rock. www.twincitieslive.com For the written version of this recipe go to www.cookingfordads.net Cook well, take photos, send them to me, live dangerously, and stay warm. Rob Barrett www.cookingfordads.net

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Nikki the Foodie is in the kitchen cooking again to kick the winter blues! Warm up your long winter days with this fresh Orange Scallop Recipe with Rosemary Vapor Rice. For this and other chill-busting recipes, visit the Lobster Gram Blog at livelobrecipes.Blogspot.com!

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Textachef shows you how to make an easy white sauce for your seafood parcels. For the recipe and chef’s blog go to www.textachef.com.au

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kainangpinoy delivers mgalutonimahal’s recipe for Pinoy Seafood Special. Enjoy watching at tara na pong kumain!!!

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In this video, Betty demonstrates how to make Kentucky Fried Catfish. A popular entrée in Kentucky, as well as the entire South, this version has a seasoned cornmeal coating and is fried in peanut oil on top of the stove. It is the best!!! Ingredients: 6 (4 to 6 oz.) catfish fillets 1 cup milk 1 cup plain yellow cornmeal ½ tablespoon seasoned salt 1 teaspoon ground black pepper ¼ teaspoon onion powder ¼ teaspoon garlic powder 1 teaspoon salt vegetable oil for frying ( I used peanut oil.) Place catfish fillets in a shallow dish. Pour 1 cup milk over fish. Cover and chill 1 hour. Combine 1 cup cornmeal, ½ tablespoon seasoned salt, 1 teaspoon black pepper, ¼ teaspoon onion powder, and ¼ teaspoon garlic powder in another shallow dish. Let fish fillets stand at room temperature 10 minutes. Drain the milk from the fish fillets using a colander, discarding the milk. Sprinkle fish with 1 teaspoon salt. Dredge fish in cornmeal mixture, shaking off excess. Pour oil to depth of 1 to 1 ½ inches into a large skillet. Heat to 350 degrees. Fry fish, in batches, 3 to 4 minutes on each side, or until golden brown. Drain on wire racks over paper towels. I served my catfish fillets with French fries, Company Coleslaw, and iced tea. Other sides that you may like with catfish are Onion and Cheddar Cheese Cornbread Sticks or Doggone Good Hush Puppies and Tart and Tangy Tartar Sauce or Surfin’ Seafood Cocktail Sauce, all of which you can find in bettyskitchen. I hope you try this great Kentucky Fried Catfish; you wont regret it! –Betty 

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Cioppino is a perfect dish to serve for a special occasion dinner party. Ciopinno is San Francisco’s most famous recipe. Visit foodwishes.com, to get the ingredients and more info, and watch over 300 free video recipes. Thanks and enjoy!

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