Delicious seafood recipes

When preparing dishes predominantly using with gourmet food recipes seafood, the key to achieve a delectable outcome is not necessarily by using the most expensivegourmet cooking recipes but the freshest ingredients.  In the span of an hour or so at room temperature, fresh fish and shellfish can go from having a pleasant flavor reminiscent of the ocean to a stinky fishy taste and smell.

If you’re lucky to be living by a coastline, lake or river where seafood are caught and sold in abundance, most likely your family’s mealtimes regularly feature a variety of delicious fish and shellfish dishes, usually prepared simply like grilling or pan frying.  To ensure the quality of seafood purchased elsewhere, develop a relationship with your fishmonger who can tip you when a fresh catch arrives.  Ensure proper storage if you won’t be using it immediately and remove innards when these haven’t been cleaned at the market as this are the first parts to spoil.  For crabs, mussels and clams purchased live, cook these right away because they simply won’t be edible if they perish before cooking.

Like a fine piece of marbled steak that tastes its best simply grilled, the best seafood is likewise prepared in a simple straightforward manner.  Take care not to overcook squid, cuttlefish and octopus as these tend to become very rubbery.  When deep frying calamari or tempura use good neutral tasting cooking oil that lets the flavors shine rather than interfere and lend a greasy dish.

“Second best” ingredients like frozen seafood and not so fancy varieties of fish and shellfish can also be made into mouthwatering dishes when combined with fresh vegetables and seasoned with herbs and spices.  A great example of this is bouillabaisse, a hearty stew using fish scraps and shellfish slow cooked with olive oil, a variety of vegetables, Provencal herbs and spices.

In Asian cookery, umami (Japanese for pleasant savory taste) is widely used to describe a dish as delicious distinct from the more familiar sweet, sour, bitter and salty.  It is characterized by the taste of certain compounds found in foods like meats, vegetables, fish and shellfish.  Though seasoning mixes claim they make dishes more delicious without using several ingredients and slow cooking, be wary of their high sodium content, artificial ingredients and preservative.

For everyday seafood cooking, use readily available inexpensive shrimp, squid and mussels and transform them into a variety of salads, soups and entrées.  Expensive lobsters, imported scallops and caviar are reserved for special occasions.

Diet seafood recipes

To the person who wants lost weight, the healthy recipes videos two words “diet” and “seafood” could very well be a match made in culinary heaven.  Compared tohealthy video recipes meat like beef, pork and lamb fish and shellfish are lower in calories, cholesterol and saturated fat yet also provide a lot of protein and nutrients.

Consuming seafood in moderation is a great way to lose weight and at the same time become healthier provided these are prepared sensibly without much added fats and oils.  This also improves the mood of dieters who usually feel deprived with either the types of foods they’re eating of the amount.  Who would complain of feeling hungry when served a big green salad topped with poached fish, shrimp and scallops or a bowl of bouillabaisse, a hearty soup with a variety of fish, shellfish and vegetables?

If you do not have any sensitivities towards shellfish, turning pescetarian could be an option for those trying to lose weight.  Consider giving up red meat (including chicken and other poultry products) and limiting animal intake to only fish and seafood.  To start with, go for 30% then gradually ramp up when you feel you’re ready to eat a smaller amount of meat.

There are diet plans found in books and websites that prescribe certain foods taken in specific amounts.  However, it may be more practical to just incorporate seafood as a significant part of a healthy diet that is rich in beneficial proteins and low fat.  The result is a more sustainable health benefit: lowering of bad cholesterol levels, decreased risk of heart disease and stroke.  Most shellfish are low in fat and when coupled with sensible low fat cooking methods like poaching and baking rather than frying can help achieve weight loss.

When preparing diet dishes from the ocean’s bountry, try to incorporate as much vegetables as possible to increase fiber content and bulk (not necessarily calories).  The added roughage also acts as a broom to clean out the colon thereby improving the assimilation of nutrients as well as the elimination of wastes.

The positive effects of a high seafood diet is apparent when dining with the inhabitants of a coastal community.  You see that more people there live longer better lives.  Their food consumption as well as their physical activities obviously have a positive impact on their health.

Grilled seafood recipes

With the invention of convenient portable grilling equipment, enjoying video recipes online the distinct outdoor flavors and aromas can now be enjoyed inside the house without having to bring out whole pheasant recipes slow cooker any heavy equipment or go to a campsite.  Some modern stoves even have a built in grill that is powered by gas or electricity.  For stove top grilling, heavy cast iron pans come with raised ridges that leave the signature grill marks that can trick even the gourmet to thinking it was cooked over charcoal.  Add to that the invention of double sided non-stick small kitchen grills that cut cooking time in half by simultaneously cooking food on both sides, eliminating the need to flip.

However, outdoor grilling is a still great way to prepare food in a family setting with the father firing up the charcoal and the kids preparing their own food.  Groups of friends, usually guys, can also bond over grilled food with a keg of beer.

Seafood can very well be cooked the same manner as other usually grilled items like steak, burgers and hotdogs.  One just has to be careful not to overcook it.  Remember that majority of fish and shellfish take much less time to cook than meats.  Cut fish slices a bit thicker when grilling so it doesn’t disintegrate on the rack.  For shellfish, it may be best to purchase bigger clams, squid, prawns and lobster so that it doesn’t burn easily.  Clams, mussels, scallops and other bivalves that do not open on the grill are to be discarded and not forced open.  Another option is to arrange different seafood on wood or metal skewers.  Control your heat as well to prevent any charring.

The key to any great tasting dish is the marinade.  For seafood recipes, try marinating it in a simple blend of olive oil, lemon juice, herbs and spices.  Avoid strongly flavored marinades that are normally used for meats as this will overpower rather than compliment the delicate flavor of seafood.  Use the best quality you can buy since you’re not masking the food with other ingredients.  Frozen fish and shellfish may not cook well on the grill.  Use whatever’s freshest at the market and don’t be too constrained to follow a recipe.

Similar to meat, though the charred bits of seafood tastes really good, go easy on it as these contain potentially carcinogenic substances.  Might as well scrape it off or just cook food to doneness without any charring.

Gourmet seafood recipes

The word gourmet is videos cooking recipes sometimes enough to intimidate an experienced chef and more so an apprentice cook.  In culinary competitions videos for cooking recipes, a default tactic for some less experienced contestants would be to use very expensive ingredients in an attempt to pass of their dish as gourmet.

However, in seafood preparation, combining these two elements to create a, fancy memorable dish can be as easy as you think especially when you live in a city there ocean-fresh ingredients are expensive and difficult to come by.  This is because a great seafood meal is not easy to come by.

In coastal areas where an ocean catch is readily available, what can be a very simple mixed grill of langoustine, sardine and shrimp can be a fine-dining experience when replicated in a restaurant served with fancy dinner ware, presentation, garnishes and a steep bill.  What’s ironic is that the simpler version ordered from a small restaurant at a seaside village could even better, primarily because the ingredients were most likely just have been caught from the sea mere hours ago.

In the stricter sense, gourmet refers to food prepared with more precise cooking methods, more expensive ingredients and served in a more elaborate manner.  With this guideline to work with prepare to spend a lot more time and significantly more money for ingredients.

Going gourmet is a chance to impress your guests with the best seafood you can get from the fish monger.  Reserve the more common inexpensive shrimp, mussels and clams for another day and go for an impressive whole lobster, black tiger prawns, New Zealand scallops, Chilean seabass, Aussie barramundi or beluga caviar.  For an Asian theme, go for exotic ingredients like sharks fin or fugu, if you happen to have a licensed Japanese chef at your employ.  Both are extremely expensive and “controversial” as shark, widely used in Chinese cuisine, is considered an endangered species while pufferfish or fugu, a Japanese delicacy, needs to be expertly handed as certain parts of it are lethally poisonous.

The good thing about gourmet seafood is that you can simply let the ingredient speak for itself.  No need for other fancy ingredients and cooking means.  A simple poach, grill or pan fry with a splash of lemon is enough to bring out the fresh flavors reminiscent of the ocean.  And have a good quality white wine to wash it all down.

Frozen seafood recipes

Freezing seafood, like pretty much any other food type, is a great way for fishing companies and food manufacturers to ensure a more consistent supply.  It also facilitates ease of transport to more places where their products can be enjoyed by more people.  In the olden days, a michelin recipes fresh catch could only be enjoyed by seaside communities but with the advent of food processing like freezing, pretty much anything, even highly perishable items, can be transported easily. – magret de canard recipe

Though some textural quality may be lost especially for small delicate crustaceans like shrimp, freezing during peak season when there’s an abundant catch ensures more nutrients than if these are caught off season.  Countries that have a long coastline usually have facilities for processing their products.  Canning, salting and smoking are other ways to preserve seafood but freezing them raw or cooked retains the original flavor and texture the most.

Using frozen fish fillets, shrimps, scallops is a convenient way to keep ample stocks in the kitchen and not have to buy them in smaller quantities fresh.  It is also practical for restaurants and caterers especially in quantity food production as some products can be purchased in various stages of preparation like pre-peeled and deveined shrimp, which can be bought in different sizes.  Fish fillets and calamari (squid rings) can be bought already breaded and ready to fry.  Crabmeat is available pre-cooked and removed from the shell, a process that is quite tedious to do.  Buying and measuring ingredients for recipes is also made easier because you know exactly how much you are getting as opposed to fresh wherein there’s a lot of loss from peeling, trimming, etc.

Using a frozen product doesn’t necessarily mean you are cutting corners or compromising quality.  It is merely maximising what’s available given factors such as price, freshness and your intention to use the item.  For making soups, stir fries, fried rice, crab cakes and other dishes where seafood is an accompaniment or accent flavor, you can use frozen.  However, for raw dishes like sushi, sashimi and ceviche, wherein you want to achieve the straight-from-the-sea texture and flavor, then it is wiser to go to your fishmonger instead.

A few tips when using frozen: for those watching their sodium intake, go slow with processed seafood products as these can have high salt content.  You may also have to adjust cooking time.  Lastly, be creative in crafting dishes.  Combine frozen with fresh ingredients like vegetables and fruits, starches and proteins to achieve depth of flavor and textural contrast.

Carb diet recipes

Programs that gourmet food recipes limit carbohydrate content are among those that leave the dieter feeling the most deprived – unless you happen to be among the few who can go without quick and easy gourmet recipes like bread, potatoes, pasta and rice.  Quite a lot of diets, fad and otherwise, are based on modifications of a high-protein, low-carbohydrate eating regimen.  The most popular of which are the Atkins and South Beach diet.

With the abundance of low-, no-carb options in the marketplace, plus the several takeout and food delivery services that dedicate themselves to low-carb, one can easily feel confident that it’s easy and sustainable, after all there’s options for practically anything you need: entrees, snack items and even desserts.

However, like any diet program, it is recommended to be adequately knowledgeable of what you’re getting into before diving in.  It is even better to be familiarized with the fundamentals of any diet program so that you are aware of what it can do to your body including potential side effects.  This is particularly applicable for carbohydrate restricted programs.  After all, we have been taught by our parents and teachers that carbohydrates are a major part of a balanced diet providing the majority of energy as well as fiber.

In a nutshell, carb diets pertain to many popular programs that recommend the reduction of food that is high in carbohydrate content.  Some are more specific and indicate high-glycemic food to cut down on.  This has several permutations as to how the inventor or proponent approaches this.  Usually the differences lie in the degree of carbohydrate reduction, the proportions of the food groups consumed, the combinations and the even the pacing or timing of the consumption of carbs during the program.  To go into the details of these programs could easily overwhelm any reader, even the seasoned dieter.

Go online or visit your neighborhood bookstore’s health or food section and pick up a book about the topic and read on it thoroughly and if you are confident that it will benefit you, then by all means, try it for yourself!

If you are one that goes for meat and all its delicious high protein goodness, you’ll be spoiled for choice.  Imagine minted spring lamb as a treat you can indulge in?  Or a thick half-pound burger, juicy T-bone steak or a roast chicken?  The downside is, you have to go without the side dishes that make it more enjoyable – the mashed or baked potato, bread or rice.  A fresh green salad instead perhaps?

Holiday vegan recipes

Linking these celebrations and cuisine, images that come to mind include Thanksgiving’s stuffed turkey with cranberry sauce, yams and pumpkin pie; Christmas pudding and gingerbread houses in the West; and Lenten fish dishes in Catholic countries.

Whether it’s a religious celebration like Christmas or Hanukkah, a specific county’s celebration like Thanksgiving in the Americas or Chinese New Year in the Asia,healthy recipes videos is the great equalizer that brings together different families of different cultures on the chef videos cooking dinner table to jointly partake of a meal.

Linking these celebrations and cuisine, images that come to mind include Thanksgiving’s stuffed turkey with cranberry sauce, yams and pumpkin pie; Christmas pudding and gingerbread houses in the West; and Lenten fish dishes in Catholic countries.  Each country has their own holiday dishes that signify elements of the season, observe ancient traditions, or simply celebrate the joy of that time of year.

Holidays could very well be the most frustrating time of the year for vegans if they are celebrating the holidays and its mealtimes with non-vegans.  Holiday fare, being celebratory, in nature are always extra special and thus most likely contains meat, poultry and rich desserts.  If the one preparing the food is not familiar with dishes that not only exclude meat but eggs and dairy as well, a vegan could very well be left eating a green salad and bread.  Desserts can contain eggs, milk, butter and/or cream.

For vegan gatherings however, it can be a fun time of the year especially if each guest can contribute to a potluck.  It is recommended that a menu be discussed and delegated to the guests so that the resulting feast will have a balance of appetizers, main courses, desserts and drinks.  Vegan potlucks, poorly planned, can encounter the same situation as other gatherings wherein everyone brings a salad or a dessert.

Simple tips to consider when preparing holiday fare is to use the flavour profiles of traditional dishes served.  Take inspiration from the vegan ingredients, herbs and spices used in the season.  Example would be to use apples, yams and cranberries in dishes for Thanksgiving.  Use nutmeg, cinnamon and clove to enhance Christmas fare.  For meat dishes, convert it to vegan by highlighting more on the fruit and vegetable components.  Again for Thanksgiving, you can prepare the turkey stuffing only with a variety of sauces and side dishes.

Ensure that nutritive values are sufficient by infusing protein-rich components such as tofu, nuts, grains and beans.  As a last resort, use texturized vegetable protein which is readily available in many forms mimicking practically all kinds of meat.