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i bought a bag of Fresh Mussels and never cooked them at home before. how should i prepare it – easy healthy recipes please

Clean the mussels by soaking them in fresh water for 20 minutes (soaking in the water reduces the salt in the shellfish and expels any sand) and remove any beard (hairy stuff hanging around the shell). Drain the water prior to putting the mussels in the pot.

Cooking instructions:

Use about 2 cups of water
1 tablespoon of minced garlic &
1/4 cup of white wine. Bring to boil.
Add mussels, cut for appox. 5 – 7 minutes or until and shells open. Discard the closed ones (unopened ones are the bad ones).
(Option) Finish it off with about 1 tablespoon of butter (add it in the pot of mussels)
You’re ready to serve it…Enjoy!

Enclosed is pretty good website for "cleaning mussels"

please give me a recipe or sum info on how to cook a lobster..fresh (in the shell).

the lobster that you’re gonna cook should essentially be alive(and moving) when you put in a deep pan of boiling water…otherwise its just not "fresh"…
tie up the claws so they don’t hurt ya….and you get special lobster pots…but a deep pan would do fine…or a stockpot…
put enough water in it to completely cover the lobster and put a lid on it…

there are plenty of recipes that needs you to put a few of the ingredients like lemon juice, or vinegar into the water while the lobster’s boiling, in order to let ‘em seep in….and there are many where you take the meat out and then add the other stuff….

try these links for more help:
http://www.lobster-recipes.com/lobster-thermidor.html

http://www.helpwithcooking.com/seafood-shellfish/how-to-cook-lobster.html

http://www.lobsterhelp.com/

I want to know Smoked Salmon slice is something I can prepare on my own or some where I can buy.
How can I make it? or where can I buy it?

I agree with the above poster, it’s easier to buy it yourself.

Smoked salmon has become quite popular, and you can find it in plenty of places these days. My local supermarkets carry it, but you’ll find better variety & quality in the higher-end stores.

Also look in specialty food stores, gourmet markets, farmers’ markets and Jewish delis.

I prefer to serve it with lemon slices, capers, chopped red onion, and black bread slices. You can also use a dill sauce (either cream- or mustard- based), which you can often buy as well.

Someone gave my mom three whole Frozen Lobsters, and she expects me to cook them. I have no idea if they are fully cooked or raw. I am guessing they are cooked since they are bright red and I heard that mean they are cooked. Even so, how would I recook them?

Your mom’s lobsters are definitely pre-cooked since they are bright red. Thaw them in the refrigerator or under cold running water, never at room temperature. Since it sounds like you do not have much experience with lobster, click on this web site for a step by step instruction on how to remove the meat from the lobster.
http://www.recipetips.com/kitchen-tips/t-156-1240/how-to-remove-meat-from-lobster.asp
Messy isn’t it? OK, now that you have your Lobster Meat, here are couple of recipes. (I always like my lobster fresh and steamed with melted butter, but since yours is already frozen, these would be better).

Lobster Scampi
Serves 2

1- 1.5 lb Lobsters
2 tbs butter
1 tsp Garlic, minced
2 tbs Olive Oil
2 tbs White Wine
1 tsp Parsley
Salt and pepper to taste

Cook and pick your lobsters. Sauté the lobster meat in melted butter. Add the garlic, oil, wine, parsley, salt and pepper. Heat thoroughly. Serve over rice or pasta.

Scalloped Lobster
Serves 4

2 1.5 lb Fresh Eddy Lobsters (see order page)
1 cup Light Cream
1 Egg, beaten well
1/2 tsp Prepared Mustard
1 tbs Lemon Juice
few drops Onion Juice
1/2 tsp Salt
2 tbs Butter, melted
1 cup Bread Crumbs
Pepper to taste

Cook and pick your lobsters. Mix together all ingredients except the bread crumbs and butter. Put the lobster mixture in a greased baking dish. Combine the crumbs and butter and cover the lobster mixture with them. Bake at 350° for 30 minutes.

Enjoy!!

I saw a commercial and it was advertising their soups and they were pouring it in a bowl made of bread! I’ve never made bread before only biscuits and things like that. please share your recipe for bread and a trick for the bowl!

Also, I welcome any other bread recipes like jalapeno, bacon and cheese, and other unique breads!

Italian Bread Bowls — PLEASE buy a thermometer for baking breads!! If not you risk the chance of killing your yeast (from experience)

INGREDIENTS
2 (.25 ounce) packages active dry yeast
2 1/2 cups warm water (110 degrees F/45 degrees C)
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour

1 tablespoon cornmeal
1 egg white
1 tablespoon water

DIRECTIONS
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.

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Honey Granola Bread —

INGREDIENTS
3 1/2 cups all-purpose flour
2 (.25 ounce) packages active dry yeast
1 teaspoon salt
1 3/4 cups fat-free milk
10 tablespoons honey
1/3 cup butter or stick margarine
2 eggs
2 cups whole wheat flour
1 cup reduced-fat granola cereal without raisins
1 cup rye flour
1/2 cup cornmeal
1/2 cup quick-cooking oats
1/4 cup slivered almonds, toasted and chopped

DIRECTIONS
In a large mixing bowl, combine 2 cups all-purpose flour, yeast and salt. In a saucepan, heat the milk, honey and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in whole wheat flour and enough remaining all-purpose flour to form a soft dough (dough will be sticky). Stir in the granola, rye flour, cornmeal, oats and almonds.
Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a floured surface. Divide in half; cover and let rest for 10 minutes. Shape each portion into a ball. Place on a greased baking sheet; flatten into 5-in. circles. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375 degrees F for 20 minutes; cover with oil. Bake 10 minutes longer or until bread sounds hollow when tapped. Remove to a wire racks.

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Pull-Apart Bacon Bread –

INGREDIENTS
12 slices bacon, diced
1 (1 pound) loaf frozen bread dough, thawed
2 tablespoons olive oil, divided
1 cup shredded part-skim mozzarella cheese
1 (1 ounce) package ranch salad dressing mix

DIRECTIONS
In a skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels. Roll out dough to 1/2-in. thickness; brush with 1 tablespoon of oil. Cut into 1-in. pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat.
Arrange pieces in a 9-in. x 5-in. oval on a greased baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled.
Bake at 350 degrees F for 15 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown.

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Jalapeno Corn Bread –

INGREDIENTS
1 1/2 cups cornmeal
1/2 cup all-purpose flour
6 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1 cup buttermilk
1/4 cup olive oil
3 jalapeno peppers, seeded and finely chopped

DIRECTIONS
In a bowl, combine the first six ingredients. In another bowl, whisk the eggs, buttermilk and oil. Add to the dry ingredients and stir just until moistened. Stir in jalapenos. Pour into a greased 9-in. square baking pan.
Bake at 400 degrees F for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cut into squares or wedges. Serve warm.

How can you cook really good Lobster Tails?

Cut your tails in half lenthwise. Mix a little olive oil with minced garlic, lemon juice, black pepper and salt and coat your lobster in them. Heat your grill to medium high and place meat side down on the grates. Grill for 4-5 minutes, flip and repeat. Serve with melted butter with garlic and lemon in it. YUM.

Will you prepared your own smoked salmon and how?

If you want to smoke your own salmon, go to foodnetwork.com. Good Eats just did a segment on it. Alton Brown is a food scientist and his show is excelent. Smoking is a long process so be prepared.

Try smoked salmon on apples or pears with cream cheese. Use the fruit instead of a bagle.

I haven’t done it yet but I am planning to use smoked salmon as a stuffing in chicken beasts. Chicken is pertty tasteless and needs a lot of salt. I am thinking that the Smoked Salmon might give it a brighter flavor with good contrast.

I am looking for cheap ways to ship shrimp and Oysters to the Texas panhandle for a new restaurant.

Make them swim! :]

Considering applying for a second job, I’ve waitressed before ( 2 years ) and like the idea of bringing home cash again every night I work. Also if anyone knows if servers have to ’share’ their tips at this restaurant or tip out the hostess, cook etc… that would be helpful. Thanks!

If they serve liquor you have to be at least 18 years old. That goes for any state in the Union.

In some states it is not legal for your boss to even suggest that you share your tips with other employees but in most states it is legal and if your boss tells you to you have to.

Even if you aren’t expected to tip out others it is always a very good idea to. The bussers and bartenders especially.

If you aren’t tipping out your busser and the person in the next section over is then the busser is going to be paying a heck of a lot more attention to that other section than yours. You need your busser, no matter how good you are you need your busser, trust me.

I actually bribe my bussers. I pay tip them out twice as much as anyone else (at least) to stay out of my section with the understanding that when I need them they are there for me so long as they can do so without completely ignoring other servers. Most of the time I bus most of my tables myself (if it’s slow they help just for something to do). If I get buried, though, it’s going to be my bussers who can help me out most. I’d rather tip them extra for doing nothing knowing they will have my back when it really counts than pinch every penny when I don’t need them.

Nothing annoys me more than a co-server whining that they have to bus their own tables. Bussers are there to help. Bussing is actually a part of a server’s job.

Bartenders count just as much. When they are busy they have their own tipping customers. If I’m bartending and I know a server won’t tip me out or tips out little I’m gonna be more concerned with my own customers and the drinks of the waitstaff who do tip out decently. I’m not gonna risk losing a tip for someone who doesn’t tip. That drink order comes last.

If you have expediters, food runners, and/or host staff and there is any expectation that they will be tipped out then it usually gets pooled in with the bussers’ tip out.

Cooks, managers (except bar managers working bar shifts), dishwashers, etc… never get tipped out. Their hourly wage or salary will reflect that.

Tip out is usually about 5-10% of your tips for bussers and 10-15% for bartenders. It can sound like a lot but, trust me, it isn’t. If you tip out the most of that range (25% total) and you make $50 in tips you are only tipping out $12.50 while getting help in bussing your tables, running your food, and getting your drinks made quickly and well. Without all of that you would have made far less tips.

Remember: If you want a good tip from your table then it is entirely your responsibility. People will only want to help you get a good tip if they have a reason to beside their hourly wage. After all, you don’t want to wait tables just for your hourly wage, do you?

Looking for a nice romantic restaurant to take someone very special for a lobster dinner? Somewhere in the South San Francisco Bay Area.

Not sure about lobster but there is a place called McCormick and Schmick’s that has great seafood and is very nice. They are in Downtown San jose next to the Fairmont.