Great seafood ideas from Dave DeWitt
You think chicken is difficult to cook on the grill? Try grilling fish or seafood. At least chicken breasts don’t fall apart and crumble into the fire. But fish can and does, especially if it sticks to the grill and you’re trying to turn it with a spatula.
We originally ran this recipe as part of Mike Stines’ Sizzling Seafood Part One over at Fiery Foods and Barbecue Central. You’ll get more recipes to try there but if you can’t wait, here’s the ginger sea bass take to get you going.
This spicy crab-and-bacon stir-fry combination was given to me by an Indonesian friend living in New England.
Crab cakes are among my favorite seafood dishes and they’re popular here in the US of A. Think of them as the hamburgers of the sea.
Cambodian cooking is very similar to Thai cooking, which shares the influence of Vietnam, China and Indonesia. It can be characterized by the uses of lemongrass, galangal, ginger, garlic and many fresh water fish.
U..S. restaurants are teaming with the Japan Food Product Overseas Promotion Center (JFOODO) to promote seafood and sake pairings. The idea is to conjure a unique dining experience for diners.
Díaz del Castillo describes vividly, among other things, the dishes Moctezuma II had at his disposal on a daily basis. He talks about 30 different dishes that were prepared daily in an amount of 300 servings.
Think of the SeaPak Lobster and Shrimp Bites as a crab cake’s smaller cousin. The one that drank coffee as a child and stunted its growth. But that’s fine; SeaPak didn’t make them to be the main entree.
A gumbo is a Cajun soup that has a roux as a base and uses file (sassafras leaves) and/or okra as a thickening agent. This dish probably has African origins, as the Bantu word for okra is gumbo!
The European Union parliament handed American lobster fishermen an early Christmas present just now by passing a mini trade deal drops lobster tariffs for five years.
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