Showing posts with label see food. Show all posts
Showing posts with label see food. Show all posts

Cooking Live Lobsters – How to make it more delicious

10:42 AM | Labels:



It is a well-known fact that live and fresh lobsters are safe for eating. So, before cooking a live lobster you should know about its type. For instance, if you bring home a hard-shelled lobster, you must know that it can possibly survive for two days, if preserved in the right manner. However, a soft-shelled one can only live for a few hours when it is thrown out of the water. This is the reason why it becomes important to know the nature and type of lobster you are buying.

When you have made your mind to spend your money on shrimp and lobsters, it is advisable to both buy and cook them on the same day. This will almost completely eliminate the risk of food poisoning, arising out of eating seafood. Store the lobsters inside your refrigerator for a considerable period of time. And do not worry about losing them as they are not good movers out of the water.

Cooking live lobsters for the first time can be a bit tricky. Though grilled lobsters are a popular choice, boiling and steaming these sea creatures can prove to be a lot easier and safer for you the first time round. As the usual practice is to cook the lobsters alive, you should treat the poor creatures as kindly as possible before that. The cleanest and the easiest method would be to place them inside the freezer for about 30 minutes before taking them for cooking. The lobsters would be almost asleep by then and hence would not feel the pain when you start the cooking process.

The buying part of a live lobster and the shrimp is equally as important as the cooking process. You must be absolutely certain about what you are looking for. When you go to the market you will notice that the Maine lobster is the most popular and common type out of all the lobster species. This type of lobster is known for its taste and aroma. It is important for you to hold the lobster in your hand before buying it. First of all, you will have to find a lobster which is more active. The more it moves around, the better it is. The lobsters that may appear tired may be very close to dying. These lethargic types would not prove good for your health. Hold the lobsters firmly and try to squeeze their body. This method will help you to judge whether the one you are holding in your hand is hard-shelled or a soft-shelled lobster. As mentioned earlier, the hard-shelled ones survive longer, and therefore make a good buy. However, if you are not sure for yourself, then ask the salesperson, he would help you out.

While buying a live lobster, you would also be better served if you bring a cooler for transporting them to your home. This would be the most practical solution for keeping the lobsters as fresh as possible unless you stay very close to the market.

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Posted by xrootboy

Experience the Ecstasy of Empyrean Dishes with Lobster Tails

10:36 AM | Labels:



Food has always been a perennial weakness of man in general. It is in fact the one thing apart from music that creates a pandemic effect on the mass. Delicious food makes one forget every other trivial issues only to immerse in the delight of the delectable taste. The seafood dinner with its tremendous variety provides one with a similar experience of euphoria yet unknown. The lobster preparations are one of the predominant parts of the seafood cuisine and the lobster tails completely enthrall one with it's out of this world flavor. The best part of consuming seafood is that it does not harm the health of one in any negative way. The healthy yet tasty option of the seafood cuisine, leaves one licking the fingers and coming back for more and more of it.

The very name of seafood dinner leaves one with mouth watering eagerness. Such is the magic of lobster tails that the very mention of it leaves the food connoisseur craving for more. Preparing this delectable dish may apparently seem to be very difficult however in reality it is not that difficult. In fact one may be elated to know that making this dish at home is actually possible. Hence to feast one's senses one no longer needs to go to expensive food outlets, on the contrary one can enjoy it in the comfort of his or her own residence.

The preparation of lobster tails that one is about to learn is named Steamed Lobster Tails. The process is as follows:


Ingredients Required:
1/2 cup melted butter 1 tablespoon sea salt Four (6 ounce) lobster tails

Method of Preparation:
Boil about one inch of water at the bottom of a pot. Now add the salt and place a steamer insert so as to keep it just above the water level. Now arrange the lobster tails and cover the mouth of the pot. Steam this for eight minutes without any interruption. Serve the preparation with melted butter.Regale Your Guests with Royal Seafood Dinner There goes the preparation of a yummy seafood dinner item. This preparation will not only add to the variety of the dinner but also earn one the reputation of an adroit cook in the respective circle of acquaintances.

The seafood dinner is very rich in nutritional values and allows the fulfillment of desires maintaining the framework of a healthy diet. The seafood dinner in fact contributes in the overall development of one's health. It benefits the brain and profits one in more ways than one. The seafood needs to be restricted only in case of a woman who has conceived. Apart from that the seafood requires no other limitations and one can gorge on it as much as one wishes to. This dish will also enrich one's repertoire of culinary skills and items. Therefore the dishes cater to one's needs in more ways than one can imagine. Hence it's time to delight the senses with palatable dishes.

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Posted by xrootboy

Shrimp on the skewer

12:11 AM | Labels:


4 serving
Time required 40 minutes

Ingredients:

24 large shrimp (preferably with the heads still attached)
6 tablespoons butter, 1 lemon,
1 tablespoon dry mustard,
1 clove garlic, handful parsley, few drops Worcestershire sauce,
About 30 bay leaves or sage leave, ¼ cup olive oil, salt, pepper

Finely chop the parsley and garlic. Put the butter, a little softened, in a bowl and punch with a wooden spoon until creamy. Then add the mustard (1), a few drops of Worcestershire sauce (2), the chopped garlic and parsley, and few droop of lemon
Juice. Set aside wash the shrimp very carefully, but keep in the shell: dry in a dish
Cloth (3). Thread shrimp on long metal skewers, with a bay leaf or sage leaf between
Each one (4). Brush lightly with oil and put on a hot griddle or beneath a preheated
Broiler (5). When a dark crust has formed on one side, turn (6) and continue to cook
Until done, about 5 minutes altogether. Season with salt and pepper, and serve in a
Platter with the mustard.recipes-food-cooking.blogspot.com

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Posted by xrootboy

Mantis shrimp in parsley sauce

12:03 AM | Labels:

4 serving
Time required 40 minutes

Ingredients:

2 lb mantis shrimp or ordinary large shrimp,
1 clove garlic, large handful parsley,
½ onions, 1 bay leaf, ½ lemon ¼ teaspoon thyme,
1 cup dry white wine, 1/3 cup olive oil, ½ teaspoon, salt. 

Finely chop the parsley and garlic, put in a bowl, and add a pinch each of salt and pepper,
½ cup of the olive oil (1), plus the juice from half of lemon (2).You should have a medium-thick sauce sat aside.
Wash the shrimps in a large frying pan, brown the chopped onion in remaining  olive oil. add the shrimp and cook over a high flame, stirring with a wooden spoon. add wine (3), one cup water, thyme, bay leaf, peppercorns (4), a pinch of salt, and bring to boil. cover and simmer slowly 10 minutes. transfer the shrimps 
to a deep platter with a skimmer (5), sprinkle with the parsley sauce (6), and serve. 


recipes-food-cooking.blogspot.com

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Posted by xrootboy

Octopus stew

8:17 AM | Labels:

4 serving
Time required 2 hours

    Fresh octopus must first be hit with wooden hammer before cooking to split down the
Fibers and create the meat tender and more eatable. Next take out the skin, flaking from
The base of the sac (1) and working toward the tips of tentacles, pull away and remove
The eyes and the horny beak, pushing upwards with your thumbs at base of the tentacles
(2) If the octopus is vary large, divide the body sac from the tentacles lastly, press
Out the insides along with the sacs contain the black ink and yellow fluid, then turn the body inside out and wash carefully.

Bring plenty of salted water to a boil add vinegar, and balance the octopus for 3 minutes
(3). Drain thoroughly. Put the octopus in an earthenware pot (4), add the chili pepper,
Chopped parsley (5), peel tomatoes, either chopped or cubed (6). Oil (7) and a pinch of salt. Cover the pot with two sheets of baking paper (8) or aluminum foil. Press the lid down tight, and tie the paper or foil to the rim of the casserole with kitchen twine (9).
The paper stops the juice from evaporating during cooking octopus must always be cooked in a strongly cover pot or pan. Put the pan in a 350’f oven and cook the octopus
For a good hours. Instead of stirring, shake the pot gently from time to prevent sticking
When cooked, let stew stand at least 15 minutes before serving. This dish, which is outstanding hot, warm, or cold, is traditionally served in the pot which it was cooked.
http://recipes-food-cooking.blogspot.com/

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Posted by xrootboy

SOLE IN RED WINE

4:39 AM | Labels:


Ingratiates:

4 sole, 6 tablespoon butter, 1 leek, 1 clove garlic,
1 small onion or 2-3 shallots, 1 bunch chopped parsley,
2 tablespoon snipped chives, 1 cup dry red wine,
1 lemon, pepper, salt.

  Clean wash, and carefully dry the sole. Remove the skin on both sides. Generously butter a baking dish, arrange the sole in it, and sprinkle with salt and pepper. Chop
The white part of the leek with the garlic and onion (to make a more refined dish you
Can use two or three shallots instead of onion). In a small casserole melt 3 tablespoon
Butter, add the chopped leek mixture, and pour over the sole.
Add the red wine and sprinkle with the chopped onions. Cover the dish with a sheet
Of foil, and place in a 350’F oven for 20 to 25 minutes (cooking time varies with the size of the fish). When done, remove the foil, drain the fish, place on a preheated oval platter,
And keep warm.
  Reduce the pan juices by half over a hot flame and then mix in remaining 3 tablespoon
Butter cut into small pieces, plus the lemon juice. Pour the hot sauce over the sole.
Sprinkle the fish with parsley and chives and serve at once.   
 recipes-food-cooking.blogspot.com

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Posted by xrootboy
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