Chef Nigel Slater cooks a delicious lobster dish fro actor Max Beesley. Great cooking tips video from BBC food show ‘A Taste of My Life’. Watch more high quality videos on the Food YouTube channel from BBC Worldwide here: http://www.youtube.com/bbcfood
Duration : 0:1:25
http://www.lightscameracook.com
Recipe:
Serves 2
1 Dozen Fresh Mussels, rinsed well and drained
1 Tablespoon fresh garlic, minced fine
1/2 Cup sauvignon blanc wine
1 Teaspoon Private Selection® Mediterranean Seafood Grinder
2 Tablespoons butter
1/4 Cup crushed fire roasted tomatoes
Lemon wedge
1/2 Pound cooked and drained pasta (*optional)
1. Add the first four ingredients to a skillet. Place skillet over medium-high heat and
cover. Steam the mussels for 2-3 minutes or until they open. Remove the open
mussels to the serving plates.
2. Pour the liquid through a fine strainer into another skillet. Return the liquid to the
medium-high heat and simmer uncovered until reduced by half.
3. Add the butter, tomatoes and lemon juice. Swirl the pan until butter melts. Pour
over steamed mussels and serve immediately.
4. *Pasta Option Place cooked mussels over pasta and pour sauce over top.
Duration : 0:1:51
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Asparagus with Smoked Salmon Recipe. Barbequed asparagus and smoked salmon with a delicious brown lemon butter sauce is a simple dish that makes a wonderful starter. Try our Asparagus with Smoked Salmon recipe.
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Duration : 0:5:0
Serena prepares a traditional Massachusetts dish, Steamed Lobster! It is very quick and easy to prepare and you can enjoy it every day of the year at home with your family! Enjoy!!!
Duration : 0:2:26
How to shuck and Oyster: Oyster recipes aren’t just on the menu when you’re eating out. Shucking Oysters can be done at home with the right tools a good oyster knife and a thick towel. Oysters are available fresh at many from local fish markets and many large super markets. The key to getting good oysters is making sure you’re buying them from a reputable shop.
Shucking oysters can be pretty intimidating, but with these tips you’ll be able to do it as well as they do at the oyster bar.
In this video, Rita and Bryan Keegan from Keegan’s Seafood, show you how to shuck oysters.
Duration : 0:2:5
In this video, Betty demonstrates how to make a delicious seafood treat–her Gorgeous and Tasty Deep-Fried Shrimp! The shrimp has a thin batter that fries up to a golden and crispy coating, while the shimp themselves remain delightful and juicy!
NOTE: IF YOU ARE NOT COMFORTABLE WORKING WITH HOT OIL, PLEASE DO NOT TRY THIS RECIPE.
Ingredients:
½ cup self-rising flour
1/3 cup corn starch
½ cup cold water
1 tablespoon warm vegetable oil
2 teaspoons baking powder
vegetable oil for deep-frying (I used peanut oil.)
uncooked shrimp (as many and as large as you want), cleaned and deveined
seafood cocktail sauce, for serving
In a small mixing bowl, combine ½ cup self-rising flour and 1/3 cup corn starch. Stir in ½ cup water. Continue stirring until batter is smooth. You may add more water, a little at a time, to get the consistency of batter that will coat the shrimp. Stir 1 tablespoon warm oil into batter, and then add 2 teaspoons of baking powder. Mix well. Now, heat your oil in a deep-fry pot, until a test shrimp sizzles. Then you may coat a few shrimp at a time and put them gently into the hot oil. They will cook very quickly, so tend to them with a metal draining spatula, and lift them out and onto a tray with paper toweling when done. Continue this method until all shrimp are cooked. Pat off any extra oil with a paper towel, and place the Deep-Fried Shrimp on a nice serving plate. Serve with my Surfin’ Seafood Cocktail sauce. Lovely and flavorful-great for entertaining!
Duration : 0:5:52
Hi! We made this Scallops recipe in celebration of the movie No Reservations, starring Catherine Zeta Jones and Aaron Eckhart. This video will show you how easy it is to make a top-notch, quick recipe just like in the film.
Duration : 0:2:33
Matteo Fagin is out to revolutionize “Little Italy” one small plate at a time. Innovative contemporary Italian cooking show focusing on just Italian appetizers. Recipes are simple and affordable.
Italian Tapas is great for a wine tasting party or any get together.
Duration : 0:5:22
SPECIAL PANCIT MALABON
(Rice Noodles With Shrimp Gravy)
Makes 8-12 servings
Ingredients:
3 tbsps Cooking oil
1 head garlic, crushed
½ cup Deboned tinapa (smoked fish) flakes
1 pouch Mama Sitas Palabok (shrimp Gravy) Mix
3 cups stock or water
16 cups water
2 tbsps Cooking oil
1 pack Bihon noodles(Pancit malabon)
3 pcs Adobong pusit,sliced into rings
2 pcs Hard-boiled eggs,sliced
2 tbsps Garlic, fried until golden in color
½ cup Shrimps, boiled, shelled, deveined and halved
3 tbsps Spring onions (dahon ng sibuyas), chopped
½ cup Lechon kawali, chopped
4 pcs Calamansi, sliced crosswise
Patis or fish sauce to taste
Instructions:
1.In a wok or kawali, heat and sauté garlic, ¼ cup of the tinapa flakes and stir in Mama Sitas Palabok (Shrimp Gravy) Mix dissolved in 3 cups stock or water. Bring to a boil while stirring occasionally.
2.Lower the heat and simmer until sauce is thick. Remove from heat and set aside.
3.Cook the palabok noodles : Bring 4 liters of water and 2 tbsps cooking oil to a rolling boil and drop the noodles. Leave for 1 minute or until noodles are cooked. Immediately wash with cold water and drain.In a bowl,combine the noodles and the prepared sauce and mix well to blend.
4.Arrange the noodles on a bilao (bamboo tray) or any round platter lined with banana leaves (optional). Garnish with adobong pusit,boiled egg, toasted garlic, boiled shrimp, chopped spring onions, chopped lechon kawali, remaining tinapa flakes and calamansi halves. Serve with patis
OPTIONAL: You may add one beaten egg in the sauce to produce a more flavorful pancit malabon.
Duration : 0:2:15
A detailed video on how to Shuck An Oyster.