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Chinese Cooking Utensils
There are quite a few traditional utensils that have been used in cooking for thousands of years in China. Some of them are still seen in most of families, some can only be seen in rural areas, or may be disappearing in the modern world. But to cook...
Culinary Traditions Of South America: Argentina
Argentina is South America's second largest country, snugly situated between the Andes mountain range, the Pacific Ocean, and the South American countries of Brazil, Paraguay, Uruguay, Brazil, and Chile. Being situated in such a manner, Argentina is...
Determining if a wine is spoiled
How to spot a bad wine
When a waiter brings the bottle of wine to the table and offers
you the cork, do you sniff it? What do you do with that splash
of wine he pours into your glass? Why doesn't he just deliver
the wine you ordered, place...
How To Deep Fry A Turkey
Do you have an extra five gallons of peanut oil sitting around the house? Why not use it to deep fry a turkey?
Deep fried turkey is moist and delicious and not at all oily. The skin sears instantly and seals in the natural turkey juices for the...
Serving Guide for a Fruit Platter
Choosing a Platter
* Choose a simple platter with little or no design. Crisp clean colors such as white or black highlight the fruit best.
Choosing Fruit
* Pick firm ripe fruit with a rich aroma.
* Wash and dry all the fruit.
* Crisp...
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Selection of Seafood Recipes – compliments of Café Hobson
Selection of Seafood Recipes – compliments of Café Hobson
Salmon Pate
1 cup salmon, flaked 1 pkg. (8 oz.) cream cheese, room temperature 1 tablespoon fresh lemon juice 1 teaspoon prepared horseradish 1 teaspoon onion, grated 1/4 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon liquid smoke Garnish: almond slices 1 olive celery
Mix salmon with all of the other ingredients. Press into a fish shaped mold or shape by hand as such. Garnish fish with almond slices to resemble scales. Slice green olive for eye and thin strips of celery for tail. Garnish top with parsley. Chill at least 1 hour before serving
For more information on Mediterranean foods, recipes and Host/ess tips for your entertaining, visit http:// www.cafehobson.com
Baked Seafood Au Gratin
1 onion, chopped 1 green bell pepper, chopped 1 cup butter 1 cup all−purpose flour 1 pound fresh crab meat 4 cups water 1 pound medium shrimp, peeled and de-veined 1/2 pound bay scallops 1/2 pound flounder fillets 3 cups milk 1 cup shredded sharp Cheddar cheese 1 tablespoon distilled white vinegar 1 teaspoon Worcestershire sauce 1/2 teaspoon salt 1 pinch ground black pepper dash hot red pepper sauce 1/2 cup grated Parmesan cheese
Lightly grease one 13x9x2 inch baking dish. In a heavy skillet, saute the onion and the pepper in 1/2 cup of the butter or margarine. Cook until tender. Stir in 1/2 cup of the flour and cook over medium heat for 10 minutes, stirring frequently. Add the crabmeat and stir well. Press this mixture into the bottom of the prepared baking dish and set aside.
In a large Dutch oven, bring the water to a boil. Add the shrimp, scallops and flounder. Simmer for 3 minutes. Drain and reserve 1 cup of the cooking liquid and set the seafood aside.
Preheat oven to 350F. In a heavy saucepan, melt the remaining 1/2 cup butter over low heat. Stir in the remaining 1/2 cup flour.
Cook and stir constantly for 1 minute. Gradually add the milk plus the 1 cup reserved cooking liquid. Raise heat to medium and cook, stirring constantly, until the mixture is thickened and bubbly. Stir in the shredded Cheddar cheese, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Add the cooked seafood and stir gently.
Spoon the seafood mixture over the crabmeat crust and sprinkle with the Parmesan cheese. Bake in the preheated oven for 30 minutes or until lightly browned. Serve immediately.
Tarragon Trout
2 trout with heads on (8−10 oz.) 1/4 cup water 1/4 cup olive oil 1/2
tablespoon tarragon leaves 1/2 cup white vinegar 1 tablespoon Dijon mustard 1/2 tablespoon minced shallots 1/4 teaspoon salt 1/4 teaspoon black pepper
Combine tarragon leaves and vinegar in a saucepan and bring to a boil. Cool, and add the remaining ingredients. Pour the marinade over the trout. Refrigerate for 3−4 hours. Cook the trout on a charcoal grill for 3 to 4 minutes brushing occasionally with marinade.
For more information on Mediterranean foods, recipes and Host/ess tips for your entertaining, visit http:// www.cafehobson.com
Trout with Red Onion and Orange Relish
1 − 1 1/3−pound trout, boned, cut in half lengthwise yellow cornmeal salt and pepper to taste 1 medium orange 3 tablespoons chopped fresh mint 2 tablespoons olive oil 2/3 cup chopped red onion 2 tablespoons white wine vinegar
Grate 1 teaspoon peel from orange. Cut off remaining peel and discard.
Cut orange into 1/2−inch pieces. Mix orange pieces, peel and mint in small bowl. Heat 1/2 tablespoon oil in heavy large skillet over medium heat. Add onion, then vinegar. Toss until just heated through, about 1 minute. Add onion mixture to orange mixture (do not clean skillet). Season relish with salt and pepper.
Sprinkle fish with salt and pepper. Sprinkle on all sides with cornmeal. Heat remaining 1 1/2 tablespoons oil in same skillet over medium−high heat. Add fish and saute until crisp outside and just opaque in center, about 4 minutes per side. Transfer fish to plates; top with relish.
For more information on Mediterranean foods, recipes and Host/ess tips for your entertaining, visit Café Hobson
Mediterranean Restaurant guide with International & Mediterranean foods and Wines information along with home entertaining advice.
http:// www.cafehobson.com
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About the Author
For more information on Mediterranean foods, recipes and Host/ess tips for your entertaining, visit Café Hobson
Mediterranean Restaurant guide with International & Mediterranean foods and Wines information along with home entertaining advice.
http:// www.cafehobson.com
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Cooking Tips - @ CDKitchen.com :: it's what's cooking online! |
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Healthy cooking tips - Better Health Channel. |
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Zee News- |
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Canadian Living : Food : Cooking Tips |
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Texas Beef Council |
Welcome to txbeef.org the website from Texas Beef Council. txbeef.org is your one stop site for recipes, nutrition, food safety, cooking tips and more! ... |
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Cooking Tips Barbecue/Brisket Barbecuing Brisket: Commentary from Texans · Beef Brisket How-To's · Braising Brisket: Moist-Heat Cookery Hints ... |
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Read Articles:. After the latest help relating to coo... Converting a Stovetop Recipe to a Cro... Cooking Lesson: Seasoning Cast Iron L... ... |
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