Cooking Seafood With Summer Vegetables - Fruit De Mer and Samphire

There is no better example of cooking seafood with summer vegetables than a classic chilled Fruit de Mer on a be of steamed marsh Samphire. The visual appearance of the dish resembles a work of art.

Marsh Samphire grows naturally around the coasts of northern Europe and is available fresh in July and August. It looks like green Asparagus, and is often called the "Asparagus of the sea." It can be stored in a fridge wrapped tightly but is best served fresh. Jarred and pickled versions can also be found throughout the world. To prepare, wash under running water then either cook in boiling water for two minutes or steam for the same time, the Samphire will not need seasoning. Set aside and chill.

For the Fruit de Mer you will need as large a range of shellfish as possible all served at fridge temperature on a bed of crushed ice topped with the chilled Samphire. The portions below are for one person.

Lobster - a half of a Lobster, approx 500 g total weight, with the intestinal tract and stomach sac removed, and the claw cracked.

Oysters - three raw Oysters opened and served in the shell. try to find different types of Oysters

Mussels - 150 g of fresh Mussels steamed with onion, garlic, dry white wine and herbs and served in their shells.

Clams - 75 g of each of two types, subject to local availability, cooked in the same way as the mussels.

Prawns - as in the European meaning of the word. Two types medium and large served in their shells. Ten medium and three large.

Shrimps - once again the European version. Around 50 g in their shells.

Scallops - one served in the shell if you are confident of the freshness and source of supply then serve raw, if not steam for 4 minutes.

Crab - ideally a half of a boiled brown Crab. But if not available use Velvet, Spider or in the USA King Crab from Alaska.

Langoustine - subject to the size up to five.

Whelks - around five, subject to size.

Winkles - a handful of Periwinkles.

Urchin - one left in the shell.

The dish should be served with shallot vinegar, mayonnaise, rouille and chilli sauce.

The unusual switch to the dish is to serve all of the ingredients warm, on bed of Samphire with a light dressing of fish stock, olive oil and Thai fish sauce. This option is particularly popular in the winter months when the thought of an iced main meal is not to every persons taste.

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Main Dish Recipes That Are Okay For Diabetics, Too

The recipes in this article offer a choice of yummy entree ideas that are not only tasty for anyone, they are also okay to serve diabetics. No need to cook two separate main dishes, these recipes are perfect for all! The chicken is a quick and easy meal perfect for summer or any time. The ham is great for serving a large group. The leftover ham also makes some good ham and beans, an excellent dish for diabetics.

PINEAPPLE-MANGO CHICKEN
1 lb (4 pieces) boneless skinless chicken breast halves
salt and pepper to taste
1 cup mango fat-free yogurt
1 1/4 cup finely chopped fresh cilantro
1 1/2 cups canned pineapple tidbits in their own juice, drained
butter-flavored cooking spray

In a small bowl mix the yogurt with the cilantro and pineapple. Cover and refrigerate until needed. Be sure to stir the sauce before using.

Spray a frying pan with the cooking spray and heat the pan over medium heat. Lightly salt and pepper the chicken and cook just until cooked through, about 10 minutes. Turn at least once or twice during cooking.

To serve, drizzle the chicken with the mango sauce.

Yield: 4 servings
Per serving: Approximately 155 calories, 1 g fat, 66 mg cholesterol, 68 mg sodium, 27 g protein, and 7 g carbs Exchanges: 3 meats

SPIRAL HAM WITH A DIABETIC ORANGE GLAZE
1 fully cooked spiral sliced ham (approx 8-9 lbs)
2 cups water
1/2 to 3/4 cup Splenda Brown Sugar Blend
1/4 cup no-sugar-added orange juice (fresh squeezed is best!)
1 cup Splenda sweetened orange marmalade
1/4 cup Dijon mustard

Preheat oven to 375 degrees.

Place the ham, cut side down, on a rack in a large roasting pan. Pour the water into the pan; cover the ham with an aluminum foil tent. Bake 1 and 1/2 hours.

Meanwhile, in a small mixing bowl, whisk together the Splenda, orange juice, marmalade, and Dijon mustard. Set mixture aside.

Remove the ham from oven and remove the foil tent. Liberally brush the glaze mixture over the surface of the ham using 3/4 cup. Leave the foil off and return ham to the oven for another half hour or until internal temperature is 140 degrees on a meat thermometer.

Remove from oven and let stand for 10 minutes before slicing to serve.

Serves approximately 20 to 25.

Enjoy!

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Chicken Curry Recipe - Flavoursome Without The Bite

I love curries as they are often naturally wheat and gluten free. For a cold summer's day, this makes a lovely homemade authentic chicken curry experience. This is a very simple chicken curry recipe. It really is one of the easiest chicken curry recipes out there, without the compromise on taste.

I say easy, because the only slight objection that you may have when preparing Sri Lankan food is accessing the ingredients. If you don't live near an area that caters well for spices, then simply head to Waitrose who stock a broad range of spices. Yes spices are pricier at Waitrose, but you will leave the store with a more manageable amount of spices (instead of the bulky bags of spices that you may end up purchasing from local Indian shops).

If you struggle to find fresh curry leaves, I was ecstatic to find these in Tesco. They do make a world of difference to the final dish.

You can also manipulate the ingredients so that this turns into a mild chicken curry recipe. For example, you can skip the cayenne pepper and choose 'mild' curry powder from your local supermarket.

When you give this recipe a go, you'll soon appreciate that this is one of the easiest and definitely the best chicken curry recipe. Who would ever complain about throwing a bunch of ingredients in to a pot with dinner served approximately 40 minutes later! And it's full of flavour and spice without the bite.

This definitely is my all time favourite curry recipe!

Ingredients

900g chicken thigh or breast pieces

Marinade
6 large garlic cloves, crushed
4 cardamom pods, crushed
2 teaspoons curry powder
1 heaped tablespoon tomato paste
½ teaspoon garlic puree
½ teaspoon lemon juice

1 tablespoon rapeseed oil
1 red onion, sliced
3 garlic cloves, crushed
¼ teaspoon cloves
¼ teaspoon mustard seeds

3 large tomatoes, diced
¼ teaspoon fenugreek seeds
½ teaspoon ground cumin
½ teaspoon fennel seeds
½ thumb sized ginger, chopped
¼ teaspoon tamarind paste
¼ teaspoon of cayenne pepper
¼ teaspoon ground cinnamon
5 stalks of curry leaves
150ml coconut milk
Salt to taste

Preparing the marinade

Trim all visible fat off the chicken thighs. This is the only time consuming aspect of the recipe. It's worth it to have a good go with a pair of kitchen scissors when you realise that nearly half the chicken is fat! In a bowl, add chicken, crushed garlic, curry powder, tomato paste, garlic puree and the lemon juice. Mix well. Allow to marinade for at least 30 minutes.

Methods

1. Add oil to a large saucepan. Add sliced red onions and fry for a couple of minutes. I would add salt at this stage as onions absorb salt well.
2. Next add in the crushed garlic, cloves, mustard seeds and tomatoes. Stir for a few seconds then add fenugreek seeds. Cook until the tomatoes create a paste like texture.
3. Tip in the chicken, stir well and add 1-2 cups of water (or enough water to completely immerse the chicken). Cook on high for 5 minutes.
4. Add cumin powder, fennel seeds, ginger, tamarind paste, cayenne pepper and cinnamon powder.
5. Cover and cook on medium heat for 10-15 minutes.
6. Uncover and add curry leaves.
7. Simmer partly covered for a further 20 minutes or until the chicken is well cooked through.
8. Stir in the coconut milk and serve with rice and a salad.

The Top 4 Most Common Types of Seafood for Gumbo

The truth is you can use almost anything in gumbo: it's one of those dishes that are sometimes made with whatever you have laying around in the refrigerator. It just so happens though, that many families in the gulf south keep things like onions and shrimp laying around the house. This article is going to list and discuss the 4 most common types of seafood for gumbo.

Shrimp

Shrimp is the most common type of seafood used in gumbo. The reason for this is because shrimp is incredibly prevalent in Louisiana, where gumbo was invented. Additionally, shrimp are available most of the year in Louisiana. One of the best reasons to use shrimp in this dish is because it's easy to obtain rich, flavorful stock from shrimp by boiling the shells. If you boil the heads and shell of shrimp you will get an extremely shrimpy flavor that you can use to be the base of your gumbo, along with the roux.

Crab

Crab meat is also extremely prevalent in Louisana, and therefore, in gumbo. The type of crab most commonly used is blue crab, which has a texture that's sweeter and richer than almost any other crab in the United States. Usually, meat from the body and claws is reserved and placed in the gumbo towards the end of the cooking, but sometimes, people use what they call "gumbo crabs," which are crabs that are too small to justify boiling and eating on their own, but add a great crabby flavor to the dish. To use these small creatures, remove the top shell, crack them in half, and let them cook along with the rest of the gumbo.

Oysters

Oysters are extremely common in seafood gumbo and most people will tell you they either love oysters in gumbo, or hate it (there are very few in between). When oysters are added in gumbo the texture is somewhat slimy, since, not only are oysters slimy, but if you use okra in your gumbo, that will only contribute to this texture problem. This really isn't a problem, however, for most people because many are used to okra in gumbo. Some say that eating oysters in gumbo is the best way to taste the true flavor of oysters, and it's true: you get to taste the oyster without the competing flavors of breading or cheese, but unlike raw oysters, these are warm, and the heat intensifies this flavor.

Crawfish

Crawfish is the type of seafood that is absolutely adored by anyone with access to it. Additionally, the crawfish season is limited throughout the year, and it's a type of food that people love eating alone. Since that's the case, it's somewhat rare that crawfish makes its way to the gumbo pot. If you do have a lot of crawfish left over after a boil, however, and you don't want to make any of a wonderful variety of dishes like crawfish etouffee and crawfish bisque, you can use your crawfish tails for meat in the gumbo, and use the shells for stock.

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Who Do We Have to Thank for Chicken Pot Pie?

As the sandwich celebrates its 250th birthday this year, you may have been hearing trivia about its origin. Legend has it that the Earl of Sandwich, an avid card player, wanted an easy way to have something to eat without having to put his cards down. He asked for a piece of beef between two pieces of bread, and the "sandwich" was born. According to our research, it was a similar desire to eat a filling lunch easily, without using cutlery, which may have led to the origin of the chicken pot pie.

The Cornish Pasty - Parent to the Pot Pie?

One of the earliest and most popular versions of a chicken pie hails from Cornwall in Great Britain. To this day it is referred to as a Cornish "pasty," and appears more similar to an Italian calzone, encased in a thick, closed crust. Unlike a calzone or more modern variations on the pasty, it's filled with savory meat, vegetables and spices but no sauce or gravy as that would make it too messy to eat by hand. Pasties were a very popular lunch with Cornish miners, because they stay warm for a long time in a lunch pail and are easy to reheat by placing on a shovel and holding over a flame. Pasties also require no cutlery to eat, and could be held by their thick crusts by miners with dirty hands who would discard the crust after eating the rest. Today, pasties are Cornwall's national dish and account for 6% of the food economy.

While the ingredients of any savory meat pie have been available for centuries in various countries, there are references in cookbooks from France dating back to the 1300s. Pasties are also referred to in correspondence related to high ranking officials, the clergy, and royalty of the 1200s. It may not have been until the 17th and 18th centuries, however, that pasties became common fare among the working class. With such an important place in Cornish lore and as a "national dish" of Cornwall, the neighboring county of Devon sometimes competes for a role in pasty history.

Cornish Miners Take the Recipe on the Road

As tin mining was on the decline in Cornwall, the miners traveled for work to other parts of the world in the 1800s, and brought their hearty lunch recipe with them. They settled in areas such as Australia, Mexico, the mid-western United States, and Pennsylvania. While these areas are still eating the pasty in a more authentic form, some regions have done away with the more utilitarian features, like the thick crust and lack of sauce.

Modern "Pot" Pies

The original savory pie makers of Europe would use a pot, and include a top and bottom crust to help the pie keep its shape. Some American variations over the years have done away with the bottom crust as it was no longer deemed necessary to eat this dish "on the fly" without cutlery. A more casserole-like dish which features a generous filling, including gravy, has become more popular. Also, the "pot" pie is usually associated with vegetables in addition to chicken meat.

While the recipe and "use" may have changed over the years, chicken pies are still seen as a wholesome, stick-to-your ribs meal for the end of a long work day. Also, as fans know, similar to Cornish pasties, chicken pot pies are one of the few main courses that will still be warm when you go back for seconds!

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Most Famous Food Dishes of Goa

Goa cuisine is extremely popular and the spices and flavors used in the food are absolutely amazing. Seafood forms the staple diet of the Goan cuisine and no meal is complete without fish. Rice and fish are undoubtedly the staple food and some of the most common varieties of fish used include tuna and pomfret. Some of the varieties of shellfish that one can enjoy include mackerel, crabs, prawns, lobster, mussels and squid.

Hindu Goan cuisine uses a lot of vegetables, pumpkins, lentils, bamboo shoots, roots etc. Coconut oil is used to prepare most of these dishes. Goan Hindus eat fish and chicken on most days and some days they follow strict vegetarian diet due to religious reasons.

Some of the popular Hindu Goan dishes include fish curry and rice, fried fish, dangar or fish cutlets, bhaji or shak made from vegetables, tondak made out of beans. Goan Catholic cuisine is also seafood based and a lot of spices are also used. Seafood, chicken, beef and pork dishes are quite popular and some of the well-known dishes include arroz doze, balchao, chamucas, xacuti, sanna, vindaloo and croquettes.

Chilis are used extensively in Goan food and most of the dishes are extremely spicy. The goan bread called pao is also quite popular usually eaten for breakfast along with some kind of goan curry. Lunch and dinner usually comprise of fish and rice or those who are vegetarian can consume lots of lentils, different types of vegetable preparation and rice.

Baji-pao is the traditional Goan breakfast, which is ideally a plate of stewed vegetables, which contains coconut flavor and is served with traditional Goan bread called pao. Lunch and Dinner is mostly Goan fish curry with rice. A lot of dried fish is also consumed along with fish curry and rice. Vegetarian food is also easily available and strict vegetarians can enjoy vegetable stews that are flavored with coconut, herbs and chilly. Cottage cheese is also part of the vegetarian diet and is prepared in different ways.

Where desserts are concerned, one of the most popular items is undoubtedly bebinca, which is a kind of pudding prepared from coconut oil, sugar and egg yolks. A variation of this pudding is called batica, which is served warm and dodol usually prepared during Christmas. Though it may come as a surprise, lassi is extremely popular in Goa, which is a drink prepared from water and curd and is flavored with sugar to make it sweet lassi or salt to give a salty flavor.

Goan food is truly delectable and when visiting Goa, one should gorge on all the delicious delicacies that this amazing place has to offer. Goa food is sure to please even the most discerning travelers in the world.

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Famous Polish Main Courses

Polish food may not be as famous as say the French or Italian cuisine, but the Polish certainly have very distinct dishes. Centuries ago Poland was very big and powerful. People from all kinds of nationalities lived there, and it had its influence the kitchen. From Hungarian Goulash to French pastry, Italian salads to Ukrainian beet soup, "borscht". The Polish have derived their own versions of these well-known dishes, and made them their own.

Poland is famous for their inventive use of simple, fresh ingredients. Often recipes have remained unchanged for centuries, although there are many regional varieties.

Polish people really like their food, and both making the main dish and eating their festive meals can take many hours. Some special meals may even take days to prepare. Many meals include a variety of meat, but not always. Most Poles are Roman Catholic, who observe fast days. During these days they do not eat meat, and mushrooms and/or fish are being used as substitutes.

Bigos is one of the most famous Polish main courses, with a long history. Many consider it to be the Polish national dish, and it is believed to have been around since the late 14th century. This hunters' stew of meat and cabbage is made of sauerkraut and sweet cabbage, several kinds of meat, wild mushrooms, onions and seasoned with spices and fruit like peppercorns, apples, dried plums, juniper berries. Recipes vary widely as one would expect of a main course of such long history. Polish dishes are usually very rich in meat, and the Polish national dish Bigos is no different. Recipes can include pork, venison, steak and kielbasa - the well-known spicy Polish sausage.

If you want to impress your family and friends with Bigos you better take the time to prepare it: Bigos needs no fewer than three days to reach full flavor.

Other well-known main courses include pierogi (dumplings), roast duck with apples, golabki (stuffed cabbage rolls) and breaded pork cutlet (kotlet schabowy). Vegetables are often eaten in a shredded fashion, either as sauerkraut (fermented cabbage) or shredded root vegetables with lemon and sugar.

And you don't have to go to Poland to get to know these Polish main dishes; just get a books from the library or Amazon, or search online for "Polish cuisine" or "Polish recipes" and you will get more ideas than you will be able to execute.

Smacznego (bon appetit)!

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Adobo - A Comfort Food In The Philippines

Philippines Island is a country in Asia that is full of great things to offer - both for the locals and the international guests. The people are known for their warmth and hospitality. A tourist will find many places here that are comparable to other travel destinations in the world. The cuisine of the Filipinos (This is how the citizens of the Philippines are called.) is savory and delectable especially the "adobo".

The word "adobo" is of Spanish origin which is a term for a marinade. The cooking of adobo is one of the heritages acquired on account of Spanish colonization. With cooking inventiveness, the Filipino "adobo" is no longer the simple Spanish marinade. It has become a process of cooking foods with soy sauce, vinegar and spices.

Anybody who had visited the Philippines could have already tasted this Filipino comfort food. The dish is prepared by even the poorest families. Although it normally has pork, chicken or other meat for its main ingredient, Filipino creativity had applied this method to other main ingredients. Foods that are prepared adobo-style had pork and chicken. But other meat such as beef, goat or lamb, fish, squid and vegetables are used. More exotic varieties are "frog adobo" and "cricket adobo".

What is so great tasting about adobo is the way it is cooked. You can find your ingredients within your reach in the kitchen. They are the regular kitchen spices and condiments - soy sauce, vinegar, garlic, pepper and bay leaf. Depending on your taste, you can add a dash of sugar to add little sweetness to the sauce. Another admirable thing with this dish is that you can alter the flavor, depending on your preference. You can have it in the more sour or salty versions. Just add more of vinegar or soy sauce.

Aside from the taste, "adobo" has one great advantage. It has a longer shelf life that will not spoil even without refrigeration. The vinegar will prevent the growth of bacteria thus preventing spoilage.

Earlier, I have said that this menu can be cooked even by the poorest of families. Well, it is not a secret that the Philippines is a third-world country where majority of the millions of people are living in poverty. But I said, these people have a taste of "adobo", not the meat version but the vegetable kind. Water spinach and sweet potato leaves are edible here and these poor people enjoy "adobo" using only these very cheap green leafy vegetables. Don't you forget that this is nutritious foods; green leafy vegetables are loaded with vitamins and minerals.

And how do you cook this delicacy? Just put all the ingredients together. Simmer over low fire until the main ingredient is cooked and tender. You can serve it hot or cold. This is best eaten with steamed rice and some fresh tomatoes as side dish and here is the precaution - watch your diet!

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Steak for Mother's Day? You Bet!

When many people think of Mother's Day, they think about flowers, greeting cards and brunches. While that's all wonderful stuff, too many people treat their moms with kid gloves and assume they know what their mom wants for Mother's Day. Many moms are even more voracious meat eaters than certain dads are, so why don't you give your mom some quality cuts of beef for her special day?

Steaks can be a great Mother's Day gift because your mom can save them for later or, if she loves to grill, grill them herself. Although nothing beats the taste and texture of a fresh steak, steaks will keep pretty well in the freezer. If you're looking for an extra-special Mother's Day gift, buying your mom some top-notch steaks and then offering to cook them for her might be something she'd really appreciate.

Knowing which kind of steaks to give your mom can be a bit tough. If you want to surprise her with a cut of beef that is especially noteworthy, you can't go wrong with filet mignons. Cut from the smaller part of the tenderloin, the filet mignon is especially tender. Meat cows weigh approximately 1,500 pounds. The average cow only produces about four to six pounds worth of filet mignon, so you can understand why it costs more than ground chuck! A good way to cook filets is to wrap them with bacon before grilling them. The bacon adds additional moisture and flavor to the meat.

If your mom likes a more flavorful steak, you could get her a few rib eyes or flank steaks. Although these steaks are a bit fattier than filet mignons, the extra marbling gives them incredible flavor. In fact, many true meat lovers prefer rib eyes to all other cuts of beef. If you're worried about your mom having to saw through a tough cut of meat, an easy way to break down flank steaks is to marinate them and slice them across the grain before serving them.

Even though you love your mom, you might not want to deal with the hassle of going to a grocery store or a butcher and selecting cuts of meat for her. Although the meat might be of a good quality, what's the fun in handing your mother a grocery bag full of beef on Mother's Day? A good option might be to supply her with a "Steak of the Month" or other similar club membership. That way, she'll get the best of all worlds. Not only will prime cuts of beef and other treats be delivered to her doorstep every month or few months, but she'll also get a lot of variety and might get some items that she might not otherwise buy.

Although you shouldn't skip giving your mom flowers and a memorable card on Mother's Day, surprise her with something she'll really enjoy and get her a couple of juicy, mouthwatering steaks.

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Pros and Cons of Dining Outside

Everyone wants to eat good food. There are no altercations here. However, complications rise up when we try to decide which food is better, the one that is cooked at home by ourselves or the food that is available in restaurants that is cooked by other people hidden from our eyes. The opinions of people may differ greatly here. Some might think that food cooked at home is best as we know how it was made and the ingredients which were used in making it. On the other hand, others might think that the restaurant food is better as it is presented in style and we do not have to take any trouble making it, plus it is made by expert chefs who know darn well how to cook.

PROS

Dining in a restaurant seems to be a very good thing. Firstly, the point that expert chefs cook the food and that the restaurant has a reputation to keep makes one feel that the food there would be of the highest quality. Another advantage of dining outside is that you need not to go through the trouble of securing the ingredients and assembling them in to a meal. You only need to order what you want and it would be brought to you steaming hot. You don't have to wait a long time to start eating like you have to when you eat at home. In addition to this, there is a wide variety of dishes to choose from. There are only a few dishes that one can make at home. The menu card at a restaurant allows you to eat even those dishes that you don't know how to make or that are very difficult to prepare at home. Another smaller but significant advantage of dinning outside is that you do not have to wash the dishes. You just have to eat, pay the bill and leave.

CONS

Looking at the above mentioned points the case for dinning outside sure looks a strong one, however, as they say the bullocks have horns and the roses have thorns, dining in restaurants can have their disadvantages too. For starters, the cost of eating outside is a lot higher than eating at home. The high price of the food available in restaurants can be a major deterrent for people from dinning outside. Furthermore, when you eat at restaurant and not at your home, you do no work at all and thus are at a risk of increasing your weight. People say that when you eat something that you had not made yourself or helped in making, only makes you fat and obese and endanger your health.

Even though it is debatable which type of food is best to eat, the one thing that is certain is that the food should be hygienic and must be nutritious. If there are any doubts about the quality of the food whether it is made at home or is being served in a restaurant, it is no good to eat. So, whether you dine outside or at home, keep this in mind that the food should be fresh and hygienic.

Tips On Cooking Seafood - Clams

They are usually supplied ready to cook by your fish supplier, but since they spend their lives in the sand they might be gritty, so could need cleaning before cooking. If so, scrub the outside of the Clams with a stiff brush, make up a mix of 1/3rd of a cup of sea salt to a gallon of water, or use clean sea water if you can, add ½ cup of corn meal to help whiten the meat in the Clam, and leave to stand in a very cool place for six hours. Check one or two by steaming open in a pan with a drop of water. If sand is still present then repeat the process. I can hear some of you saying it is not worth the effort, but it will be worth it when you get them cooked in front of you. You can also buy frozen and tinned Clams, but it is not the same as the fresh option.

Tip 1. Plain and simple Clam cooking

This is really very plain and simple cooking of Clams. For a starter or nibble you will need around 400 g of Clams in their shells. If any do not close when tapped discard them because they will be dead. In a suitable saucepan soften a tablespoon of onion and a garlic clove, both finely chopped, add the Clams with a glass of dry white wine a sprig or two of chopped parsley, put the lid on the pan and steam until open. The process will not take more than two or three minutes. If you cook them too long they will feel like shoe leather. If any of the Clams do not open discard. Serve in a bowl with the juice and a chunk of lemon With some good home-made bread they will taste wonderful.

Tip 2. Clam cooking with style and flair

This version is an extended and enhanced version of the above and could turn the dish into a main course. You can choose your own combinations to match your own tastes, but the one that I suggest has an Iberian influence to it. Use the same ingredients as in 'Plain and Simple' but replace the white wine with a good red wine, per person add 75 g of chopped Chorizo sausage, tablespoons of diced red pepper and de seeded and skinned tomatoes, 75 g of small chunks of potato and a sprinkle of paprika, and steam until opened A great taste from Spain.

Tip 3. Something a little different for cooking Clams

An alternative to Scallops. Served in Scallop shell with a circle of mashed potato surrounding. You will need 75 g of lightly cooked Clam meat per person, along with 25 g onion and a clove of garlic chopped, 125 ml of shellfish stock or strong fish stock, a dash of Pernod, flour to thicken, 50 ml of double cream, 15 g grated Parmesan and a sprinkling of breadcrumbs.

Soften the onion and garlic in a pan with a touch of Olive oil, add the stock, add the cream and Pernod. Check the consistency the sauce needs to coat the back of a spoon, if not thicken with flour mixed with water. Add the Clams to warm, not cook. Place in the centre of a Scallop shell or something similar, surround with mashed potato, top with the cheese and breadcrumbs and grill until golden brown.

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Tips On Cooking Seafood - Monk Fish

In Britain several decades ago Monk Fish was one of the inexpensive and irrelevant fishes from the deep, and was often used as a filler in reformed fish products, which made from Dublin Bay Prawns. Monk Fish has now gained more prominence and is a top rated fish, usually with the price tag to go along with it.

The fish itself has a gigantic head and mouth and a very firm spine. It is easy to skin, but an inner membrane also needs removing to stop the flesh curling when cooked. The flesh is firm in texture and similar in taste to Prawn, and is ideal for a great range of dishes. Once the fish is prepared the flesh will be bone-free.

Tip 1. Plain and simple cooking of Monk Fish

It would do the fish great injustice to cover it in batter or breadcrumbs and to deep fry it to represent how it was first used, so we won't. But a very easy and simple way to cook the fish is to cut into 10cm in length and 1cm thick strips. Cover them in oil, chopped chilli and garlic for a few hours, then simply pan fry and serve with a salad. Posh, but very tasty fish fingers. A very easy meal to cook when returning home.

Tip 2. Cooking Monk Fish with style and flair

This dish combines a whole range of varied ingredients, but is simple to cook. You need to skewer the fish on a kebab made of a thick twig of the herb rosemary which will flavour the inner part of the fish,cut 170 g of Monk Fish cut into thumb sized pieces per kebab. The kebab should be marinated for a minimum of four hours in Olive, a generous supply of rosemary and Thai fish sauce.

Prepare the serving dressing, which will consist of the shredded rosemary leaves, olives, anchovies, a few capers and olive oil. Blend the mix slightly, it will still need some solid consistency and not be totally smooth. Grill the kebabs and drizzle with the dressing. Prepare the dish in the morning and it will be ready to cook when you come home from work.

Tip 3. Something a little different Monk Fish joins forces with a Beef classic

Because of the firm nature of the fish it has many similarities to Beef, other than it tastes better and is more healthy! Follow the instructions for the classic French dish Beef in Red wine from are of Burgundy, just replace the beef with the Monk Fish. You will not need to cook the chunks of Monk Fish a great deal. So concentrate on making your usual sauce, and add the Monk Fish at the end. The result will be a pleasant surprise.

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About Fish: Grill, Fry, Poach or Steam?

Although I would never have believed it, the best two pieces of fish I have eaten lately were poached and steamed: The salmon was poached and the cod was steamed and I cooked both, much to my surprise. I tried both on a whim and found this method of cooking to be far superior to baking or frying.

I am not a gourmet cook- I have taken exactly one cooking lesson and that was in Florence, Italy, so I was more than a little distracted. But I like to know what I am eating and am learning to care about where the food is from since I am more than a little concerned about the rapidly diminishing quality of American food.

My husband and I love fish; living in northern Nevada as we do, the price of fish tends to be a lot higher than in many other parts of the country; therefore, we like to make the most out of our purchase. Although farm raised fish is on average, at least 25% cheaper than wild, we try not to buy farm raised as we are skeptical about the living conditions of those fish and the details of how they are raised.

My whim of trying the poached salmon occurred on a day when I felt fat since I'd not been able to work out for several days and I wanted to avoid calories. It was a holiday and my husband wanted to take me out for dinner; ordering the poached salmon seemed like the least destructive entree that I could order. To my surprise, the poached salmon was actually far superior to any I had eaten at gourmet restaurants. And when I decided to replicate it at home, I found that I could do it without too much anxiety- it was a matter of keeping the water at a minimal boil, best established via a candy thermometer to keep the water temperature between 160 and 180 degrees. However, a few days, I tried the steaming a piece of salmon and found steaming a good deal easier and just as good as the poached.

However, I do have a pound of wild halibut in the refrigerator which I will grill tomorrow- somehow, poaching or steaming halibut seems to be an affront.

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Why Raise Squabs, The Delectable Bird?

I have noticed that one of the most common superlatives used to describe the taste of a squab is "delectable." Webster defines the meaning as highly pleasing, delightful, and delicious, and others add luscious, extremely pleasing to the sense of taste, and capable of causing desire. Having eaten a few, I must concur.

I began raising pigeons and squabs after reading "Raising Small Meat Animals" by Victor M. Giammattei, D.V.M., 1976. His chapter named "Raising Delectable Squabs" caught my eye, and I quote from the first paragraph. It reads: "Curiously, few people today are familiar with squabs, even fewer have eaten them, and fewer yet have raised them. There's no logic in this, for squabs are easy to raise, and their meat is the finest of all poultry meats".

O.K., you have my attention, sir. I was one of the uninitiated, for at that time I had never eaten a squab either nor seen it offered. He went on. "Squab ranks along with filet mignon, lobster, or suckling kid (young goat). It is found only on the menus of better restaurants and hotels, on steamships, in country clubs, and in some hospitals. It has been a dinner entree for kings, queens, and other nobility since the time of the ancient Greeks...Considering the ease with which they can be raised, the quality of their meat, and the modest cost to the backyard grower, there is no reason why the energetic family should be without squab meat - in the author's opinion, the choicest of all meats." Why not indeed, I asked? How had I managed to miss this taste treat? Sign me up.

If this were not enough to convince me about the quality of squab, I have since found other interesting references. Philippa Scott, from her "Gourmet Game", lists a recipe for "Trid", or Moroccan Pancakes Stuffed With Pigeon. She writes: "In his "Moorish Recipes", John, fourth Marquis of Bute, suggests that this dish might well have been introduced into Morocco in the time of Mulai Idris, descendent of the Prophet Mohammed, who fled to Morocco from Mecca, and whose body lies buried at Fez, the land of his exile. It is reputed to be the oldest Arab dish, and it is said that when the Prophet Mohammed was asked what he liked best in the world, he answered that he loved his wife above everything, but after her he loved "Trid."

The Chinese have raised squab for over 2000 years. Today squab farms are big business in china, with several hundred being operated with government approval and encouragement. They are also big medicine. The Chinese believe that squab is not only delicious and easily digestible, but that the meat and broth can be used to treat a variety of health ailments. The ancient people used to call pigeons "the sweet blooded animal", and can be used to cure anemia, weakness, and fatique. It can be used to prevent high blood pressure, vascular sclerosis, and osteoporosis, just to name a few. Pigeon was the first kind of poultry to be designated as "green food" from the China Green Food Development Center, which means pigeon is the most clean and unsullied meat product to consume.

On the American scene, the use of squab may be a result of the people's memory and fondness for the tenderness and taste of the passenger pigeon, and we know what happened to that miraculous horde. They ate them. Thomas Jefferson and the history of the United States are forever intertwined. Among many other things, Jefferson was a "foodie", should there have been a such a term around in those days. He loved his land, his crops, and his meals provided from them. He was famous for his dinner parties and for his dinner guests. Squab was on the menu, raised from his own lofts. "Squab in Compote", a french recipe, was one of his favorite dishes.

William Randolph Hearst, in his day, was one of the richest and most powerful men in America. Like Jefferson, he was also famous for his dinner parties and the extensive menus. The estate was well known for it's squab loft's and squab dinners, served to other American royalty and celebrities lucky enough to be included on the guest list. If they were very fortunate, "Hearst Ranch Squab" a roasted, stuffed bird, would be on the table.

So folks, try a squab today. If it's good enough for a prophet, an American founding father, and one of the world's richest men, it's good enough for me. After all, 1.4 billion Chinese, with a "B", cannot be wrong.

By the way, did I mention that you can raise them in a small backyard? You don't have to be born of royal blood lines either, but you can dine like you do. They are, a most "delectable" bird.

Recipes

Trid: Moroccan Pancakes Stuffed With Pigeon

1 1/2 pound pigeon meat, cut into about 20 pieces. Salt, 1 teaspoon black pepper, good pinch of saffron, 1 teaspoon ground ginger, 1 stick cinnamon, 1 tablespoon chopped chervil,1 tablespoon chopped parsley, 3 large onions (chopped), 1/2 cup water, 1 cup olive oil, 3 heaping cups flour.

Simmer the meat, salt and pepper, spices and herbs, onions, water, and 1/2 cup olive oil in a heavy casserole with a tight fitting lid. Make a simple dough with the flour and very little water. Work it thoroughly, then make it into about 20 balls about the size of small hen's eggs. Flatten each on a lightly oiled board into a very thin disc. Cook each on a dry griddle, not too hot but cooked on each side.

Arrange 1/2 of these cooked pancakes in an ovenproof dish, overlapping each other and coming up the sides of the dish. When the meat is tender, remove the cinnamon stick, and arrange the meat on top of the pancakes. Cover with the remaining pancakes. Pour a little of the cooking liquid over the trid, and serve the rest as a sauce.

From Gourmet Game: Recipes and Anecdotes From Around The World by Philippa Scott.

Squab in Compote

6 plump squabs, 2 tablespoons butter, 1 cup finely chopped onion, 1 finely diced carrot, 1/2 teaspoon salt, 2 slices diced bacon, 1/4 pound sliced mushrooms, 1/3 cup Sherry, or Madeira.

Truss the squabs. Melt butter in a casserole dish with a tight fitting lid. Add squabs along with onion, carrot, and salt. Saute until delicately browned on all sides, turning the birds frequently. Next add the bacon, mushrooms, and sherry or Madeira. Cover tightly and simmer in the oven gently for 40 or 45 minutes or until tender when tested with a fork. Do not overcook or they will fall apart. Remove birds, and serve with the sauce on the side.

Hearst Ranch Squab

6 plump squabs, 3 cups bread crumbs, 4 eggs, 2 cups grated Romano cheese, 2 gloves garlic, 2 teaspoons chopped parsley, 3 chopped onions, pinch of marjoram, salt and pepper to taste, 1/2 cup olive oil, 1 cup claret.

Drain squabs dry, cut off tips of wings. Mix ingredients, except oil and claret. Stuff birds with mixter and skewer closed. Brush birds with oil and place breast up in an uncovered baking dish. Bake in oven preheated to 400 degrees until brown (35 minutes). Brush with oil, baste with claret. Serve on thin toast with a Borderlino or California red wine.

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The Health Advantages of Considering A Vegetarian Diet

Just as the saying goes, "You are what you eat," and what you put into your body is what your body gives back to you. Therefore, if you're feeling unhealthy, drink as well as smoke a lot, consume junk food, and don't get adequate rest, anticipate that you will probably experience health difficulties by the time you turn forty. A vegetarian dish consists of just fruits or vegetables, and doesn't take into account eating any type of meat products, which includes eggs and milk. These kinds of dishes also include grains as well as nuts.

Changing to a vegan diet, however, isn't easy. Our body could be used to eating lean chicken and meat, which might help make us long for them throughout the first couple of weeks of beginning the dietary plan.

A person enters a vegetarian diet for many reasons. It could possibly be as a result of health reasons. They might have developed a health ailment which requires them to change their eating habits. Alternatively, it could be that they finally decided to shed extra weight quickly and opt for a vegan or semi vegan diet regime. For other individuals, religious beliefs as well as their advocacy's can be another motive. A number of religions such as Buddhism encourages their followers not to consume any type of meat. They think that it takes a lot of the earth's resources in order to produce meat. It requires land, gas, water simply to fulfill our tastes with premium cut steaks and tenderloins. Becoming a vegetarian is the easy way of taking care of our planet and never desiring things which are even harmful to their well being.

Other individuals believe in protecting the rights of animals, and is also another common reason. Many believe animals have feelings, and they deserve the right to live and not just to fill our daily consumption.

Varieties of Vegetarians

Not all vegetarians stick to a strict diet of not eating any kind of meat products. The following are different sorts of vegetarians:

Vegan - are individuals which strictly stick to a no meat item for their diet, which includes eggs and dairy products. There are two types of vegans, the dietary and strict. Strict vegans do not want anything to do with any products produced from animals such as accessories, apparels and make up. Dietary vegans are only those that restrict having animal dietary products.

Lacto-vegetarian - they consume only vegetable-based meals, but are actually not a 100% vegan diet since they still eat dairy products, but however keep away from meats and eggs.

Lacto-ovo Vegetarian - these types of vegetarians include dairy and egg products, but still stick to no meat food products.

Ovo Vegetarians - this diet contains no eggs, but no dairy products. They do not in any way take any egg products.

Flexitarians - these types of vegetarians eat meat on certain occasions, but only white meat such as fishes and also poultry products. Additionally, they welcome having dairy products, in moderate helpings.

Disadvantages of a Vegetarian Diet

Just before we all tackle the benefits of having a vegetarian diet regime, it is actually best to know their down sides first. This is not to make you think twice, but to understand the best way to manage a vegetarian diet. Health dangers could only be acquired based on the nutrients and vitamins which might be eliminated in your diet.

Protein is abundant in poultry and meats. Our body can make up about 75 percent of protein, and an average person is required to absorb 40 to 65 grams daily to keep a healthy diet. Protein is undoubtedly important to help us repair our tissues, protect against infection, and also heal wounds. If we eradicate protein from our diet regime, we would most likely end up having reoccurring illnesses, circulatory problems, and anemia.

Fish is rich in omega-3 fatty acids, acids and it's well known we all should really try to eat fish at least twice a week. This type of fat is undoubtedly good and can help prevent plaque buildup in the heart, as well as hardening of the heart walls, known as atherosclerosis. Omega-3 fatty acids may also help eliminate depression and inflammation.

Iron is also within meat products. Removing your iron absorption could lower your immune program, causes you fatigue, and hemorrhage.

Calcium is largely present in dairy products. Although, it might be found in soy products, tofu, and also legumes, it's nonetheless crucial for you to take in adequate calcium every day. The danger of low calcium intake frequently results in hypertension and also osteoporosis, especially in ladies who are on their postmenopausal stage.

Vitamin B12 is a nutrient which is found within both your meat and dairy products. Having a deficiency of Vitamin B12 could result in brain nerve damage or anemia, cardiovascular diseases, and a high risk of acquiring dementia and Alzheimer's disease. Vitamin B12's ultimate health advantage is to promote brain health and change carbohydrates to sugar for energy.

Advantages of Vegetarian Diet

A vegan diet is undoubtedly extremely beneficial to one's well being, just so long as you take alternative supplements for the nutrients and vitamins you are missing from your diet. It could also stop you from acquiring common illnesses related to the steroids and bad chemicals which are injected into our poultry and meats that are both carcinogenic.

A lot of fruits and vegetables have anti-cancer properties, like terpenoids, liminoids, and carotenoids, that decrease the threat of acquiring malignant and benign cancer, improve the immune system, and increase antioxidant activities. Vegetables and fruits contain a large quantity of flavonoids, a potent antioxidant, in which reduces the threat of heart attack, atherosclerosis, reduces build-up of plaques in both the heart artery as well as carotid arteries to the brain, and prevents hypertension.

Vegetarian diets are lower in fat and calories, however do not guarantee a healthy weight as some fruits and vegetables contains more fat and calories compared to lean meat and dairy products. Vegetarian diets might be healthy in some points, but over doing it could provide even higher health dangers. It's essential that you still retain a balanced and healthy diet so as to accomplish your optimum health.