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Cook Recipes Archive For ‘seafood’

While Canadian Japanese fusion cuisine may not actually be the most popular dining trend right now, this tasty combination of cultures suggests maybe we should explore this further. The salty and very savory miso paste is a perfect match for the sweet Canadian sap. The rice vinegar marries the two, and a few drops of hot sauce are all you need to complete this incredibly easy, yet sophisticated preparation.

Cooking fish this way is virtually foolproof, and will take less than 15 minutes start to finish. As you’ll see, by searing the fish briefly in the pan before going under the broiler, the filets will cook much faster and more evenly. This is the perfect recipe for beginners to get over their fear of cooking fish, and will work with a wide array of seafood.

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Ingredients

24 fresh mussels
1 teaspoon allspice
2 large onions, chopped
1/4 cup of nuts Pignola
1/2 cup dry white wine
1/4 cup currants a
1 cup water
ground black pepper to taste
2 tablespoons chopped parsley
1/4 cup olive oil
1/2 cup uncooked rice
2 teaspoon salt

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Ingredients

24 fresh mussels
1/4 of a cup of pignolia nuts
salt
1/4 of a cup of currants
1 cup water
black pepper to taste
1/2 cup of dry white wine
2 tablespoons of parsley, chopped
2 large onions, chopped
1/4 cup of olive oil
1/2 cup of uncooked rice
1 teaspoon of allspice

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It’s not easy to pry gumbo-making secrets from a cook in New Orleans, but you should have better luck if you slip them some truth serum, in the form of several well-made sazeracs. 

This particular gumbo, featuring duck, andouille sausage, smoked pork hock, gulf shrimp, and langoustine, was inspired by my recent trip to New Orleans, where I sampled a half-dozen varieties.


One rye whiskey-induced tip was to cook the famous Cajun roux in some duck fat instead of the more common and mundane vegetable oil. The roux is the soul of the gumbo and one of the challenges of this recipe is giving the fat and flour enough time to turn into that deep brick red-brown color.

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Ingredients

1/3 cup pure maple syrup
1/2 cup water
2 tablespoons soya sauce
4 teaspoons gingerroot, peeled and minced
2 garlic cloves, minced
1 teaspoon Dijon mustard
1/4 teaspoon salt
4 salmon fillets
salt & pepper

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spicy maple baked salmon spicey baked salmon recipes spicy salmon recipe

Ingredients

1/3 cup soy sauce
1 teaspoon lemon rind
1/4 fresh lemon juice
2 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons Dijon mustard
2 teaspoons dark sesame oil
1 tablespoon minced fresh Italian parsley (flat-leaf parsley, not cilantro)
1 tablespoon minced fresh basil
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
salmon steaks or fillets

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BBQ Baby Octopus “Moscardino” with Grapefruit and Endive

This is no joke, full of flavor clean refreshing. Tender octopus with sweet and spicy BBQ sauce, charred to perfection. Together with bitter Belgian endive, whole flat leave parsley, sweet tangy grapefruit dressed lightly with olive oil and lemon juice!

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Mussels  Recipe:

Summary: This is a great shellfish dish with big tasty Mediterranean flavors. Soft plumb sweet mussels with garbanzo beans to add contrast against fresh crisp fennel, spicy chili flakes for some heat and then finished with fresh parsley and lemon zest for another dimension of freshness.

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Mmmm, Mmmm, good!Good to eat and easy to prepare! The tilapia fish was light and fluffy, and the citrus bagna caôda added a special explosive taste to the fi

 

 

 

 

 

 

 

 

 

In the previous post where I used the recipe for tilapia

(fish with tomato sauce / Peixe com Mollo de Tomate), asked if

we could find tilapia in Italy. According to Helen of Beyond

Salmon, the answer is “no.” However, there are many other

substitutes, such as:

Catfish Cod Hake Haddock Pollock Red Snapper Bass Sea Bream
(Orata Italian) Mediterranean Bass (Branzino Italian)

Helen said that you can use almost any white fish or cream,
which is delicate or slightly firm as a substitute for tilapia.
Thanks for the advice, Helen!Peace

Ed Note: Gia has informed me in the comments section,
although not very popular,
tilapia is available in Turin.

Editor's Note: February 1, 2011 - It looks like I lost half of the message,
including the recipe. I am replacing the recipe that Giada De Laurentiis is the Food Network.

Tilapia with Citrus Bagna Cauda

Giada De Laurentiis (Food Network)

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Tilapia in citrus Cream Sauce tilapia with bagna cauda

 

 

Last night I made a fish dish from Giada show, Everyday Italian – Tilapia, covered with white beans, mixed with radicchio and fish broth, lemon vinaigrette drizzeled over tilapia.

Clothing that is fresh lemon juice, Italian parsley, garlic, lemon zest, olive oil extra virgin crumbs, salt and pepper – just the finishing touch.

Tilapia fish was tasty and beans Cannelin flaky.The, soft and melted in my mouth.

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everyday italian recipe for lemon vinaigrette