Great seafood ideas from Dave DeWitt
The Associated Press reports that Friday two fishermen were injured off Mexico’s Baja California coast when they rammed their small boat into a larger vessel used by Sea Shepherd, a group that works to protect the endangered vaquita porpoise.
Sometimes picking just one seafood to eat is, well, too much work. So why not just eat them all, like in this pan fry meddly?
There are many other herbs in Mexico used exclusively in regional cuisines such as Oaxaca, Veracruz, and Michoacán, but not in other regions. Among them are chepiche, chipilín, and chaya.
You think chicken is difficult to cook on the grill? Try grilling fish. 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.
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