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Old 08-14-2007, 08:52 PM
 
Location: Old Town Alexandria
14,499 posts, read 25,615,863 times
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okay- I need some info from the gourmands here-lol. What type of seafood do you prepare at home- consider the best? I am looking for some good seafood recipes- and also maybe sushi-

Any thoughts, suggestions?


sunny
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Old 08-15-2007, 04:30 AM
 
Location: Oxford, England
13,038 posts, read 23,664,095 times
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I hate cooking but will prepare seafood for dinner parties , as it is always something special .

I adore King Scallops (Bay Scallops in the US),Crab, Mussels, King Prawn , Shrimps and Oysters in particular. I prefer the Scallops with the coral still attached but I know a lot of people don't like it. I also love fish, Monkfish, Seabass, Seabream,Mackerel ( a wonderful fish if you can get your fishmonger to fillet it! I hate all the tiny bones),Red snapper, orange Roughy,Black Cod in particular.
I love Rick Stein, a UK chef who specialises in seafood and would recommend his books also.

As for Sushi, I adore it but would never even attempt it. It takes most Sushi chefs 7 years to become Sushi masters and it is a real art so I am never going to achieve anything even vaguely as good as the kind of Sushi you will get in an authentic Japanese restaurant.



A few recipes below :




Scallops, lobster and spider crab with wild seashore vegetables and oyster butter

Ingredients
For the oyster butter
2 shallots, roughly chopped
75ml/2½fl oz English white wine
2 shucked oysters
150g/5½oz cold unsalted butter, diced
½ lemon, juice only (or juice to taste)
salt and freshly ground black pepper
For the seafood with wild seashore vegetables
1 small cooked lobster
1 medium cooked spider crab
couple of handfuls of wild seashore vegetables, such as samphire, sea beet, rock samphire, sea purslane and sea peas, trimmed of any thick or woody stalks (available from the wild or, occasionally, from specialist suppliers online)
4 scallops, with or without corals
large knob unsalted butter



Method
1. For the oyster butter, place the shallots in a saucepan with the wine and the same amount of water and simmer until reduced by two-thirds. Add the shucked oysters, remove from the heat and cool. Transfer to a blender or food processor and blend until smooth. Return to the pan over a low heat and whisk in the butter to form a smooth sauce. Add the lemon juice and salt and freshly ground black pepper to taste. Remove from the heat, cover the surface of the oyster butter with cling film and keep in a warm place.
2. For the seafood with wild seashore vegetables, preheat the oven to 160C/320F/Gas 3.
3. Remove the meat from the tail and claws of the lobster, and cut into 1cm/½in-thick slices. Remove the white meat from the body and claws of the crab. (Don't throw the lobster and crab shells and the brown meat away - use them for a soup, stock or sauce.) Heat the lobster and crab meat in a covered dish in the oven for 6-7 minutes.
4. Meanwhile, bring a saucepan of water to the boil and quickly blanch the sea vegetables (except the sea peas) for 10-15 seconds or until just tender, keeping the different types of sea vegetables separate. Drain and keep warm.
5. Cut the scallops horizontally in half with a sharp knife and season with salt and freshly ground black pepper. Melt the butter in a frying pan until almost browned, then quickly fry the scallops for ten seconds on each side.
6. To serve, arrange the blanched sea vegetables on four plates with the shellfish on top, then spoon the oyster butter around. If you've got sea peas, scatter them on raw at the end.





Seared scallops with rocket pesto

Ingredients
For the rocket pesto:
1 garlic clove, peeled
85g/3oz pine nuts (from green peppers)
110g/4oz rocket
3 tbsp fresh flat leaf parsley
2 tbsp olive oil
salt
For the scallops:
2 scallops, as prepared in the Hot Pineapple Salsa recipe



Method
1. Begin by preparing the pesto.
Place all of the pesto ingredients in a food processor and blitz until a paste forms. If the paste is too dry, add more olive oil.
2. Prepare the scallops as in the Hot Pineapple Salsa recipe.
3. Take 2 small pastry cutters and place them on a plate.
4. Place a seared scallop in the base of both the cutters and top the scallops with the pesto.
Carefully remove the cutters and serve.




Mussel, fennel and saffron broth

Ingredients
30g/1oz butter
1 small leek, finely diced
1 bulb fennel, finely sliced
200g/7oz chestnut mushrooms, sliced (optional)
3 shallots, finely chopped
pinch curry powder
pinch saffron strands
sprigs of thyme
250ml/9fl oz white wine
590g/1lb 5oz fresh mussels, cleaned and beards removed
200ml/7fl oz double cream
small bunch parsley, snipped and finely chopped
salt and freshly ground black pepper



Method
1. In a large pan, melt the butter and add the leek, fennel and mushrooms (if using) the shallots, curry powder, saffron and thyme. Cover the pan and gently sweat the vegetables for about 5 minutes, or until soft but not coloured.
2. Add the wine and bring to the boil, then add the mussels. Cover and cook, shaking occasionally until all the mussels are open. Discard any which remain closed.
3. Strain and return the liquor to the pan. Cook uncovered for 5 minutes to reduce before adding the cream and parsley.
4. Bring back to the boil, return the mussels to the pan, allow to heat for a minute or so and serve immediately with crusty bread.




Mussels and jamon with sherry

Ingredients
1kg/2¼lb mussels
2 tbsp olive oil
half onion, finely chopped
2 thick or 5 thin slices jamon or prosciutto, diced
100ml/3½fl oz dry white wine
3 tbsp sherry



Method
1. Scrub the mussels well, then yank out the little beards and discard.
2. Heat the oil in a heavy frying pan and cook the onion for five minutes until soft.
3. Add the ham, white wine and sherry and bring to the boil. Add the mussels and clamp the lid on tightly.
4. Allow to boil for one minute, then give the pan a big shake, remove the lid, and use a pair of tongs to remove the mussels as they open. When all the mussels have opened ( discard any which do not), return them to the pan and toss well in the sauce and transfer to a large platter.
5. Serve warm or at room temperature


I also like that website for quick ideas :

Seafish. On Land. Recipes.

Last edited by Mooseketeer; 08-15-2007 at 04:44 AM..
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Old 08-15-2007, 07:21 AM
 
Location: In The Outland
6,023 posts, read 13,247,752 times
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It's all good but try and stay away from farm raised fish, it's all very poluted.
Go with the wild caught fish, it may cost a bit more but much better for you.

Perch lightly battered and fried in olive oil, served with home made onion rings and safron rice. YUM !
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Old 08-16-2007, 01:33 AM
 
Location: Warwick, NY
1,174 posts, read 5,753,954 times
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I'm a sucker for shellfish. Scallops, mussels, oysters, crab, lobster, clam.... I love them all however my very favorite are plain old shrimp with cocktail sauce and oysters on the half shell and lobster rolls and sea scallops stir-fried in olive oil then steamed in vermouth served Thai style.

As for fish fish, I truly love smoked salmon and cold-fish sushi (mackerel in particular). Since I started eating sushi I've lost my taste for cooked fish nearly entirely. The only cooked fish I can stand now is sea bass or John Dory but try finding John Dory in the US .
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Old 08-16-2007, 01:36 AM
 
Location: Warwick, NY
1,174 posts, read 5,753,954 times
Reputation: 1020
Quote:
Originally Posted by Mooseketeer View Post
Mussel, fennel and saffron broth

Ingredients
30g/1oz butter
1 small leek, finely diced
1 bulb fennel, finely sliced
200g/7oz chestnut mushrooms, sliced (optional)
3 shallots, finely chopped
pinch curry powder
pinch saffron strands
sprigs of thyme
250ml/9fl oz white wine
590g/1lb 5oz fresh mussels, cleaned and beards removed
200ml/7fl oz double cream
small bunch parsley, snipped and finely chopped
salt and freshly ground black pepper



Method
1. In a large pan, melt the butter and add the leek, fennel and mushrooms (if using) the shallots, curry powder, saffron and thyme. Cover the pan and gently sweat the vegetables for about 5 minutes, or until soft but not coloured.
2. Add the wine and bring to the boil, then add the mussels. Cover and cook, shaking occasionally until all the mussels are open. Discard any which remain closed.
3. Strain and return the liquor to the pan. Cook uncovered for 5 minutes to reduce before adding the cream and parsley.
4. Bring back to the boil, return the mussels to the pan, allow to heat for a minute or so and serve immediately with crusty bread.




Mussels and jamon with sherry

Ingredients
1kg/2¼lb mussels
2 tbsp olive oil
half onion, finely chopped
2 thick or 5 thin slices jamon or prosciutto, diced
100ml/3½fl oz dry white wine
3 tbsp sherry



Method
1. Scrub the mussels well, then yank out the little beards and discard.
2. Heat the oil in a heavy frying pan and cook the onion for five minutes until soft.
3. Add the ham, white wine and sherry and bring to the boil. Add the mussels and clamp the lid on tightly.
4. Allow to boil for one minute, then give the pan a big shake, remove the lid, and use a pair of tongs to remove the mussels as they open. When all the mussels have opened ( discard any which do not), return them to the pan and toss well in the sauce and transfer to a large platter.
5. Serve warm or at room temperature
WOW! You really are from France! Those mussels dishes sound amazing. Are those Breton recipes?
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Old 08-16-2007, 05:23 AM
 
Location: Oxford, England
13,038 posts, read 23,664,095 times
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Quote:
Originally Posted by Jason_Els View Post
WOW! You really are from France! Those mussels dishes sound amazing. Are those Breton recipes?
I think the first one is Southern French and the second one is Spanish.
But Breton seafood is indeed fantastic and I love "Moules au Cidre " which is Mussels with Cider ( Hard Cider to Americans as I think Cider is apple juice to you), leeks, shallots, parlsey and a dash of cream. Absolutely delicious and very Breton.

I just love a big platter of seafood with home-made mayonnaise ( Lobster, Crab, Langoustines, grey Shrimps, Mussels, Scallops, Winkles , Clams, etc.. ) . I find the simpler the way you handle the seafood the better usually.
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Old 08-16-2007, 10:34 PM
 
Location: Old Town Alexandria
14,499 posts, read 25,615,863 times
Reputation: 8931
When I visited Paris ate at a Catalan recipes- excellent- I think a mixture of shellfish, Spanish and French seasonings. Thanks for the recipes everyone!.

sunny
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Old 08-17-2007, 11:26 AM
 
Location: NJ/SC
4,343 posts, read 14,266,679 times
Reputation: 2718
Mussels and/or clams.

Large pot saute fresh garlic, olive oil, chopped celery & onions.
Next add white wine, black pepper, old bay seasoning, veg. bouilion (or chicken) and a can of chopped tomatoes with green peppers. They sell in the isle with sauces.
Let that simmer for ten minutes and then add the clams & mussles, cover it and stir occasionally until all shells are open. Serve with french bread for dipping.
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Old 08-22-2007, 07:50 AM
Status: "No, I don’t want an app for that." (set 28 days ago)
 
Location: Coastal Georgia
45,416 posts, read 56,727,240 times
Reputation: 81920
My favorite would be swordfish, grilled with butter.

I do not like a lot of herbs and spices on a good piece of fish, just salt and pepper.

My favorite easy sauce for fish is 2 plops of good mayonnaise, juice of 1/2 lemon, 1 teas. of dried tarragon. If you are baking any kind of fish, put some on before cooking, otherwise just use it on the side.
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Old 08-22-2007, 10:07 AM
 
Location: Old Town Alexandria
14,499 posts, read 25,615,863 times
Reputation: 8931
Anyone have softshell crab? I used to get that in NY- I think you can only get it a few months out of the year.
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