Tag: recipe
Carlos Fresh Salmon
This week over at the Back Burner, we are sharing recipes from restaurants, that have stayed with us. I, took a trip down memory lane, to a favorite little Italian restaurant, Carlo’s. Carlo’s was an intimate Italian bistro in San Rafael, CA. It was owned by a quirky Italian couple, Carlo and Marie Avola. The witty personalities filled the small dining room nightly, and their home-cooked Italian food kept you coming back for more.
A highlight of mine was the gently poached salmon. Carlo poached it in sparkling wine, and it was lightly seasoned with garlic, rosemary and fresh vegetables. It was like butter … melting on your tongue with each bite. This recipe is perfect for a romantic evening at home or even as a bridal luncheon.
Head over to read more stories from the talented recipe developers of the Back Burner; they will be taking us all down memory lane this week.
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Carlos Fresh Salmon
Red Lobster Shrimp Nachos
Red Lobster Shrimp Nachos are one of my favorite to serve nachos. I love their combination of Cheddar and Monterey Jack cheese served over crisp nacho chips, and then topped with pico de gallo and shrimp. I almost think you can make a meal out of this and another one of their other appetizers for a complete meal. Their cheese that tops these nachos is thick and creamy and so much better than just a cheddar cheese sauce. So you are in for a real treat with these nachos.
When I recreated this dish in own own kitchen I made one significant change, when you order this dish in the restaurant, it is served with a much smaller shrimp than what I chose to make here. I used a medium sized shrimp, I wanted a nice big bite of shrimp so this recipe could be served up as a meal, not just an appetizer. When I was playing around with this recipe I tried a couple of things I didn’t put in the final recipe, but I tried lightly brushing the shrimp with a garlic butter sauce and grilling the shrimp. I also tried boiling the shrimp in crab boil. Both of those ways were really good, but when you have the nachos in the restaurant they don’t prepare the shrimp either way.
The rest is here:
Red Lobster Shrimp Nachos
Divine Vegan Chocolate Truffles for Valentine’s Day
Valentine’s Day has the unfortunate reputation of a Hallmark holiday, co-opted by corporate culture with glitter tags, sugar overdose, and stressful, overbooked restaurant outings.
Infuse your Valentine’s gifts with a little personal touch this year by cooking your own special meal for your love or making your own gifts, like these deliciously divine chocolate truffles.
This recipe is for vegan truffles, but you can also make the regular kind. They’re equally as delicious 
Ingredients:
3/4 cup raw cashews
3/4 cup cold water
1 lb bittersweet chocolate
cocoa powder
Directions:
- Put cashews and cold water in a blender and blend at high speed for 1-2 minutes.
- Scrape the sides down and blend again until the mixture is the consistency of heavy cream.
- Heat the chocolate in a double boiler until it’s all melted. If you don’t have a double boiler, place the chocolate in a bowl inside a pot of boiling water.
- Cool the chocolate until it’s comfortable to work with and fold in the cashew cream. Make sure not to stir too fast or you’ll create bubbles.
- Cool in the fridge for 2 hours. Alternatively, you can also freeze them for half and hour and then transfer the fridge for a faster cooldown time.
- After they’ve thoroughly cooled and hardened, take out a small ball, and shape it with your hands. You can also use a melon baller. Roll the truffle ball in cocoa powder and store in the fridge or freezer.
- Repeat until finished.
For more variety, you can try adding peanut butter filling, crushed nuts, puffed rice, or liqueur. You can also roll the truffles in shredded coconut, crushed nuts, powdered sugar, cinnamon, or other spices.
For a Valentine’s Day twist, you can add a berry jam inside such as strawberry or raspberry jam, and decorate your truffles with half a raspberry on top. For the adventurous ones, you can also try to shape your truffles into a heart shape.
Use fair trade organic chocolate when possible!
This recipe is adapted from Food.com
[CC Image by frangrit via Flickr]
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Divine Vegan Chocolate Truffles for Valentine’s Day
SOUTH AFRICAN ROCK LOBSTER TAILS RECIPE SECRETS
SOUTH AFRICAN ROCK LOBSTER TAILS RECIPE SECRETS
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Find More Lobster Recipe Products
One of the finest meals you could taste would be the lobster tail. Even though the dish seems to be tricky to put together but in fact it is very straightforward to cook it. Generally there are two types of lobsters you can choose from, the red or the green lobster and each flavor taste just about the same. On the other hand when picking a lobster, it is better to select a female one simply because they have unfertilized eggs which taste extremely tasty and considered as delicacy.
Female lobsters also have additional meat because of their tail width. Another tip when selecting lobster is to go for softer shells lobster as they are easily breakable and cooked. You can either buy lobster tails fresh or frozen. Certainly, if you buy lobster tails online, it will be frozen but you could go to your local grocer or fishmonger to get fresh ones. It is very essential to keep the tails as cold as you can before cooking them to avoid rapid multiplication of bacteria. It is very critical to look out for any discoloring of the lobster meat and do not buy the tails if they have black spots. The average size of a lobster tail will be 8oz and you may get a far better deal for lobster tails during winter time.
There are many types of meal you may prepare with lobsters; you may have baked lobsters, grilled lobsters, steamed lobsters, BBQ lobsters and even cook broiled lobsters. It all depends on individual preferences and style of cooking. Below are two some simple recipes for you to try.
Grilled Lobster Tails Instructions
1. Get a skewer and insert into the middle of the lobster tails so that they do not curl on boiling.
2. Use a big pot and filled it with salted water for boiling the lobster tails. Make sure you do not leave any part exposed.
3. When the water has reached its boiling point, gently enter the lobster tail into the pot and boil it for 4 minutes
4. Drain the tails and position them on their backs when they have...
How to Start a Recipe or Cooking Blog for Fun & Profit
How to Start a Recipe or Cooking Blog for Fun & Profit
Did you love the movie Julie and Julia? Remember the premise of the movie? Julie started her own recipe blog based on the challenge of following Julia Child's recipes and reporting the results with her fans. Well, you can start your own cooking blog, too, you know!
Recipes, cooking ideas, and recipe of the day | Cooking.com
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Recipe search engine covers many categories within a large database. Features a Mastercook recipe export capability.
Everyone has to eat, so starting a recipe blog makes sense in terms of something that could brings you lots of opportunity, fun, and profit, if you love to cook, that is.
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McCall’s Cooking School Recipe Card (Fish, Seafood 6 – Fillets Of Sole Queen Victoria) (Replacement Recipage / Recipe Card for 3-Ring Binders)
McCall's Cooking School Recipe Card (Fish, Seafood 6 - Fillets Of Sole Queen Victoria) (Replacement Recipage / Recipe Card for 3-Ring Binders)
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A competitor on Chopped has presented his plate to the judges, and one of the judges (I forget if it was my nemesis Scott Conant or one of the others) asks if he's satisfied with the way his fish is cooked. He squirms and admits that if he'd had more time he'd have cooked the fish a little longer. Haven't these competitors ever watched the show before they got on it? Complaining about lack of time never cuts it on Chopped. One of the judges then declares that, though definitely undercooked, the fish is edible. Another judge chimes in (and this has got to be Scott) and declares, "I disagree. My fish is raw I can't eat this" Maybe he doesn't like the flavor or the texture, but why can't he eat it just because it's undercooked? Hasn't he ever eaten at a sushi bar? Or is he admitting that the quality or freshness of the fish that this show with its extravagant budget has procured is compromised? While it may be safer to cook your fish through, unlike chicken it isn't necessary.
I was introduced to sushi long before I ever went to live in Japan, and once I'd tasted tuna raw I wondered why on earth people canned it. Raw tuna has little to no smell, the texture is buttery, and the flavor is mild. Compared to this, canned tuna stinks, it falls apart, and it wouldn't surprise me if the pungent flavor was more responsible for morning sickness than any other single food. And so it went with all the fish I had at my first sushi experience. Then I discovered sea urchin roe, what I call the ice-cream of the sea. To my horror, I often see chefs on TV cooking it to make a sauce. That makes as much sense to me as making sauce out of ice-cream. As with ice-cream, the enjoyment of creamy soft sea urchin roe is to have it melt in your mouth. The only seafood I enjoy cooked more than raw is lobster, but I'm convinced that this has more to...
McCall's Recipages / Recipe Cards are 7 5/8 x 10 inches in size and three-hole punched, ready to be added to your McCall's Cooking School Binder.
This is the Original (produced in 1984-1986) McCall's glossy, full-color, two-sided recipe card / individual cookbook page.
This is a replacement Recipe Card from the 576 Cards in this Three-Volume popular Cookbook Set.
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