Semantic Views demo

Primary tabs

Pork Loin stuffing ideas

Forum topic

Hi everyone! Haven't been around in a while, this month has been insane. Hope everyone is doing well.

Dinner Party

Forum topic

I'm hosting a dinner party for 12 and looking for menu ideas. My plan is to grill seafood, potatoes, corn,etc and serve it on platters in the backyard. Any ideas from what to put on the grill to what appetizers to serve to interesting drinks or deserts would be appreciated.

Monkfish

Forum topic

Okay, so I was surpirsed when I found Monkfish filets at my local bigbox.  Snagged it.  Now, I need to do something with it.

I've never dealt with monkfish ... never seent it ... never ate it ... never cooked it ... nothin'

Any ideas or recipies?

More Lobster

Forum topic

I love this time of year in Maine.  Went to my favorite lobster landing this morning and asked for two 1 1/2 pounders hard shell.  She wound up giving me two 2 1/2 pounders.  At $8.50 a lb, who was I to argue.  She had a nice smile.
Off to make some lobster rolls.
Step 1:
Confront your inner lobster...

 
Step 2:
Make some light lemon mayonaise.  None of that Miracle Whip crap (sorry Nina.)
Step 3:

Mackerel

Forum topic

Hey y'all,
 
So I've got pretty decent accessibility to fresh mackerel and I've been reading about its health benefits. Only problem is I have absolutely no idea how to cook it. I've heard rumor that its pretty oily and adding fat to it, such as butter, can be overwhelming. So, who knows a little something about mackerel? I could really use some help here.
 
Thanks!
Matt

Bacalao al Pil Pil

Forum topic

This traditional Basque salt cod or fresh cod dish hails from the Santurce, Bilbao and Encartaciones region of Pais Vasco on the Iberian Peninsula. Cod is the star fish in this region and Portugal since time memorial and of the Bizkaia province and in the modernist vanguard city of Bilbao, where Canadian Architect Frank Gehry´s Guggenheim Museum was built just under a decade ago.

Baccalà Mantecato ( Venetian Codfish Spread)

Forum topic

As per Nina´s request, I am posting my Ventian native paternal Grandmother´s simple Codfish Spread.
BACCALÀ MANTECATO ALLA VINCENTINA  ( VENETIAN COD FISH SPREAD )
2 Thick fillets of salt cod ( one can employ fresh cod, if salt cod is unavailable )
Extra Virgin Olive Oil - the amount should correspond to the weight of the cod fillets )
salt to taste
Freshly ground black pepper to taste
2 or 3 garlic cloves ( minced )
1 small bunch of fresh parsely - 1 large tablespoon ( minced finely )
1 Anchovy packed in Extra Virgin Olive Oil

Antalya Almond Tarator Sautéed Cod Fish

Forum topic

Tarator, is a creamy almond and garlic pesto type hummus, and is very common in Antalya, in the historic town on the bustling Port ... Though this relish can be prepared with pistachios, Antalya, is almond producing.
 
 
SAUTÉED COD FISH WITH ALMOND TARATOR
 
1/2 cup all purpose flour
1/2 tsp. smoked sweet paprika ( pimentón de La Vera can be found in Latin American Markets )
4 slabs of 6 ounces each, fresh cod, frozen or salt cod dethawed and soaked for 48 hours, changing water three times

Salade de Coquilles St. Jacques A La Vinaigrette

Forum topic

One of the loveliest dinners we had on the Côte d´Azure, on the southern coast of France, at Restaurant Moulin de Mougins was their sea scallop salad with their orange, ginger vinaigrette. The Chef was kind enough to provide the recipe, and it has become a home favorite for special occasions. This time I had tried it with fresh Jumbo Shrimp, as Sea Scallops are not in season.
JUMBO SHRIMP WITH ORANGE GINGER VINAIGRETTE
1 Cup of fresh squeezed orange juice
1 tsp. of Dijon Mustard ( I employ Maille Brand )
6 tblsps. of Evoo ( I use 100% Hojiblanca )

Technique for Baking Fish

Forum topic

Hi All,

Just sharing a technique for baking fish by wrapping in cabbage. The pic below shows the completed prep. I blanched Savoy Cabbage leaves, trimmed the thick center vein on each leaf > took thick Alaskan Cod and coated one side with an herbed/parmesan butter blend I made > wrapped it up > used a slightly modified version of pan roasting. Took residual butter from pan and made a light brown butter sauce with capers and served with glazed orange beets. Halibut would also be a great fish for this technique. Keeps the fish very moist. 

Pages

Copyright © StellaCulinary.com. All rights Reserved.