Complementary Flavors The flavors of lemon and seafood are complementary. Most cooked fish and shellfish have a mild but distinct flavor. Enriching that flavor is a delicate task because of the proteins' mild attributes. Many garnishes overpower the flavor of the featured item. But fresh lemon juice, in moderation, has the right [...]
For the novice cook, frozen lobster tails are an easy way to add luxury to a meal. Much of the meat in a lobster is in the tail, so you’re saved the need to deal with a whole lobster. Frozen tails, if thawed properly and not overcooked, come close to the [...]
Shrimp When it comes to grilling, shrimp tops the list of low-maintenance seafood. You can grill shrimp right in the shell, or you can peel and de-vein them before feeding them onto a skewer. If you want to stuff the shrimp -- maybe with a little garlic or basil -- make a [...]
My 6 year old son finished 4-week swim camp last week and the teacher said he’s ready for more advanced class when he finished! We didn’t sign up for more swim camp though, and he starts science camp from tomorrow. It’ll be the first time for him to eat lunch at school because his kindergarten [...]
True to its name, the colossal squid is a pretty big squid. It is thought to be the largest invertebrate, measuring 39–46 feet long. It also has the largest eyes of any animal. One of the few animals that dares to mess with a colossal squid are sperm whales. The squid account [...]
It is the sort of dish that would appear in my kitchen when I doesn’t have time, or the inclination, to go to the market. As a matter of fact, I haven’t made this with any fresh mackerel within hours of its being caught. What has always been used is a pack of frozen mackerel [...]
Yellowfin Tuna, Thunnus albacares Description This is a large torpedo-shaped fish, with a round body that is metallic blue-green above and silvery white below, with lots of light vertical lines. It has sturdy fins, and a series of bright yellow finlets between the dorsal and anal fins and the crescent caudal (tail) fin. [...]
1 For the Bloody Mary jelly, place the gelatine leaves into cold water to soak for 4 minutes 3 gelatine leaves 2 Combine the tomato juice, vodka, Worcestershire and Tabasco sauces in a pan and gently warm over a low heat 250ml of tomato juice 3 tbsp of vodka 1/2 tsp [...]
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