Anthony Bourdain – Seafood Risotto in Venice
In this clip from an all-new episode of Anthony Bourdain: No Reservations, Tony travels to Venice where he learns the history and preparation of seafood risotto. Watch Monday nights at 10PM ET, only on the Travel Channel.
http://www.travelchannel.com/TV_Shows/Anthony_Bourdain
Duration : 0:2:46
Seafood recipes for a seafood hater?
My boyfriend hates seafood but I love it, what are some recipes that I can have him try that have mild fish taste?
Tilapia is a mild fish with a sweet taste to it and liked by many tat do not like other’s that have that fishy smell.
You can fry it or bake it or grill it. It is a thin piece of fish so grilling sometimes is a skill to keep it from falling apart when you turn it.
I always bake mine on a non-stick rack sprayed with butter and seasoned with lemon pepper, or dill and lemon juice, or blackened seasoning, or Italian Dressing.
Bake at about 350 for 15-20 minutes, no more.
If you fry it up for him make an egg bath with egg, hot sauce and mustard. Whip it and place the fish in the seasoned flour and then the egg bath and then back in the seasoned flour again. Fry with hot oil about 2 minutes on each side. You can always test the oil by dipping in the handle end of a wooden spoon, if it bubbles around it the oil is hot and ready for the fish. They come out crispy and delicious.
crawfish recipes anyone?
what’s your favorite crawfish recipe?
Crawfish Etouffee (Etoufee)- Lite Version
1 pound crawfish tails or shrimp
1 onion chopped
1 bell pepper chopped
2 stalks celery (chopped fine)
2 tbsp butter or canola oil
1 can cream of mushroom soup (reduced calorie)
1 can cream of celery soup (reduced calorie)
1 can Rotel tomatoes original or spicy
2 cans water
½ cup parsley
½ cup green onions (onion tops)
4 tbsp catsup (large dollop)
1 pod of garlic optional
black pepper – to taste
In medium saucepan over medium heat, saute onion, bell pepper, celery and garlic (optional) until onions have wilted. Add the Rotel tomatoes and stir until tomatoes are heated.
Add the cans of cream of mushroom and cream of celery. Stir and then add enough water to dilute the mixture to form a thick gravy. Remember, your crawfish or shrimp will give off water in the final steps of the cooking. Lower the heat and cook until mixture is heated, stirring as needed to prevent scorching. Add black pepper if desired. Note that the soup provides enough salt for this dish. Easy on the salt if you do decide to use it.
Rinse the crawfish in a colander to remove the crawfish fat that they were packed in. Drain well. Add crawfish to the mixture along with the parsley and green onions. Cook no more than 10 minutes. In the last couple of minutes of cooking, add a large dollop of catsup mainly for coloring but does give a nice taste to your dish. Serve over rice.
Can i put crawfish in a pond with my goldfish?
I have a reletivly large pond with about 12 gold fish i love crawfish is there any way i could put crawfish in there without there being any problems?
nope……
he will starve and go for the fish when there sleeping.
Crawfish Bisque
http://www.CajunCookingTV.com/ -
How to make Crawfish Bisque from the Cajun recipes at Cajun Cooking TV.
Duration : 0:9:21
Fresh Wash — Seafood™
Fresh Wash – Seafood™ is an anti-microbial treatment designed for finfish and crustaceans that significantly reduces pathogens such as Listeria, E. Coli and Salmonella.
It also eliminates odors and extends the shelf-life of a variety of seafood products – Naturally. It is easily applied by spraying, washing or dipping when used by processors and retailers to add value and ensure freshness of their products. It is a 100% naturally-derived, fruit extract anti-microbial designed for a variety of seafood products. It rapidly reduces a broad spectrum of pathogen levels and extends the shelf life of a variety of finfish and crustaceans. It reduces odors and improves organoleptic qualities. Pathogens cannot develop immunity to the unique anti-microbial chemistry. It is excellent for the removal of biofilms and is effective in low dosages, non-corrosive and non-reactive. It is easily applied by spraying or dipping. Fresh Wash — Seafood ™ breaks down into non-toxic by-products, carbon dioxide and water. The all-natural ingredients in Fresh Wash Seafood™ are Generally Recognized As Safe (“GRAS”) by the FDA, and additional labeling is not required. It significantly reduces the numbers of pathogens on raw seafood; therefore, product spoilage is minimized and shelf-life is enhanced by reducing the numbers of Listeria monocytogenes and Salmonella and E. coli. It is excellent for the removal of biofilms, which have been shown to be 150 to 3,000 more times resistant to chlorine-based products. Laboratory results have shown an increase of up to double the normal shelf-life which results in new distribution to new markets with fewer losses due to spoilage. Additionally, it improves appearance, flavor and texture as well as eliminates odors associated with enzymatic and microbial activity.
Duration : 0:3:33
