35 Seafood - Cooking With Angus seafood. View Clip. Episode description coming soon! cooking with Angus. cooking with Angus. seafood. $ 20.00. contact@chefangus.com 616 234 3830 http://web.grcc.cc.mi.us/angus/broadcast_series/broadcast35.htm
Extractions: Broadcast Series ... Contact Us View Clip This episode of Cooking with Angus takes place at Plitt Seafood in Chicago, IL. Rob Solomon, president of the 88-year old company, explains the operations and who his customers are. Chef Angus discusses the process for catching, packaging and delivering seafood across the United States which has changed over time to ensure that the seafood is as fresh as possible. Next, cuts of tuna are examined, and Rob explains the difference between standard tuna and sushi-grade tuna. Another topic for discussion is the machinery and the actual processing of the fish; in past days, workers would use metal brushes to scale the fish. This method has been replaced with a Japanese-designed system that uses high-pressure jets of water to remove the scales, and the water used is oxygenated which simultaneously disinfects the fish. In addition to fish, Plitt carries shellfish, and Rob explains that portion of the business to Angus, beginning with lobster. He notes that Plitt began solely as a shellfish company, specializing in clams and oysters and describes the wide variety of clams, mussels and oysters that the company provides. The final half of the episode features Chef Angus in the kitchen preparing two dishes. The first is an Italian dish called a carpaccio, using some of the sushi-grade tuna. The meat is acid-cooked in lemon juice and vodka, and prepared with shallots, shallots, salt and pepper. The carpaccio is finished off with a garnish of salad.
Boiled Lobsters [microwave] Directions for cooking lobster in a microwave oven. http://www.therecipebox.com/members/box/seafood/sea0102.htm
Extractions: Boiled lobsters, hot melted butter, crusty bread and small glass good, fresh white wine. What more can one ask for? Servings: Ingredients Preparation 2 live [approximately 1 1/2-pound - 680-g each] live lobsters 3 cups [750 mL] boiling water 2 bay leaves 3 slices of unpeeled lemon Hot, melted butter Arrange one [1] lobster into a glass 1 x 8-inch [30 x 20-cm] dish. Pour boiling water over lobster. Add bay leaves and lemon slices. Cover and microwave, on 'HIGH', for 5 minutes, turning lobster twice. Remove lobster from water. Microwave second lobster [in the same water], on 'HIGH', for 5 minutes, turning lobster twice. Half lobsters lengthwise. Remove and throw away stomach and veins [in tails] from lobsters; break-up claws. Serve, over heated plates, along with hot, melted butter.
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Fish And Seafood - Fish And Seafood Top Links BrothPoach Fish - A simple recipe for cooking fish in the microwave. seafood Recipes - Collection of recipes for fish, crustaceans, squid, http://www.fish-n-seafood.com/
Extractions: Announcements To be added to our weekly email list, use our Contact Us Form Saturday delivery available. Delivery Schedules Check out the Benefits of the BayLobsters Club General Seafood Cooking Tips Fresh seafood should not smell unpleasantly "fishy". "It should smell fresh and mild ~ like the ocean it comes from, not fishy or ammonia-like." ( U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition ). If there is a fishy or ammonia smell, it would be safest not to use it. One simple rule covers it all: Cook fish in a preheated 450° F oven for 10 minutes per inch of thickness. You don't want to overcook seafood - you will not be happy with the results. Seafood should never be rinsed prior to cooking. Do not rinse your fish prior to cooking as this washes away water soluble proteins that give fish its delicious flavor. Doneness Preparing seafood is easy. Fish is best when cooked at high heat for a short amount of time. This seals in the flavor without drying out fillets. You never want to overcook seafood - you will be disappointed in the end. The optimum cooking doneness for seafood is medium rare. At this state of doneness, whitefish will flake easily yet retain its natural shimmer. Tuna will retain a pink core and the center of scallops will be just lukewarm to the touch. If you prefer fish cooked to medium doneness, just add a couple minutes to cooking time. Do not overcook.
Cooks Corner cooking at Cooks Corner. Your source for cookware, kitchen gadgets, cooking utensils and cooking supplies. http://www.cookscorner.com/departments.asp?dept=314&last=59
Seafood Articles On Texas Cooking Articles and recipes on oysters, lobster, snapper, crabcakes, and bass. http://www.texascooking.com/features/seafood.htm
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Extractions: Current Newsletter Subscribe to Newsletter Contact Us Simply Seafood is pleased to introduce the Check back often over the next few months as our site is completed to provide you with information and ideas... everything you've been looking for in a complete seafood resource. At Simply Seafood we're comitted to helping people Make Great Seafood Easy.
Extractions: Eric Ward of Northern Lakes Seafood Co., left, Matt Barkach of Charley's Crab and Seanne Myers of Mitchell's Fish Market hold, from the left, a grouper, a red snapper and a parrot fish. Let your mind drift to the coast of Maine, the Outer Banks of North Carolina and the laid-back Florida Keys. Envision the California shoreline, Hawaii's beautiful coral reefs and the cool, deep bays of the Pacific Northwest. If you're thinking summer vacations, chances are you aren't Matt Barkach, Gary Mui, Seanne Myers or Eric Ward four of metro Detroit's best seafood chefs. Mention coastal locales to pros like them, and
Food City - Terry's Kitchen If you are a little unsure of how to cook seafood at home, one of the most important things to keep in mind is not to overcook it. For finfish like catfish, http://www.foodcity.com/terryskitchen_popup.html?IDNUMBER=040609195904
Neesvigs Home Welcome to Neesvigs. purveyors of fine quality meats since 1913. In 2005 we are celebrating our 93rd year in business. We appreciate your patronage, http://www.neesvigs.com/
