sexyleilani asked:


I would like to make some but I just dont know how and how to make it taste gooood!!!

Nathan

Hoping he will bless me with #1 asked:


I recently started working out and I am starting to get into a rut with what to eat each day. It seems like I eat the same things over and over. It’s hard to figure out what to cook when you’re trying to eat healthy. I need some things that I can rotate from week to week for breakfast, lunch and dinner.

I like most all seafood with the exception of oysters. I like most all vegetables with the exception of carrots, cauliflower or beets. I like chicken, turkey drumsticks and wings, ground beef and ground turkey, fish (catfish, tilapia and salmon are my favorites). I love to bake or pan-fry meats and I use canola or olive oil. I also use the Crisco olive oil in the can.

No potato or rice recipes please. Healthy!!! 10 points to the best answer.

Reginald

“Nitro” asked:


As you can see from my previous question, I love mushrooms. I was wondering if anyone knew a good seafood stuffed mushroom recipe similar to Red Lobsters version. Theirs are so good with the cheese. I’m planning on making my fiance a great dinner this weekend and would like to try to make these mushrooms and the cheddar biscuits (which I already have the exact recipe for). Any help would be greatly appreciated. Thanks.

Jaydin

Don’t know… asked:


can anyone give me a seafood soup recipe or website where i can find recipes for a good tasty seafood soup.

Thanks in Advance.

Ray

PJdance asked:


I am curious about the paths people take to becoming a “cook”. I am already a cook, because I cook. I’m just not as “great” as I want to be and so I am looking at my option for learning more.

I was looking into the CIA but it is clear they do not work seasonally and not really with local producers (it near impossible to make certain rouxs and stocks when certain ingredients are not in season like tomatoes). Even the French Laundry gets its butter from Vermont I believe, as another example . I am really trying to do sort of the Alice Waters thing in my own way in my own little space. Akin to more to catering than owning a restaurant. Basically I want to work with localvore type of diet (meaning everything comes from within 100 miles of where you live). Luckily I live in bay area where we have lots of variety and good seafood.

I am teaching myself all I can through books (a blast I must say). Though I know in reality the best option for me and my personality, aside from just cooking all the time, would be the long lost apprenticeship (1 on 1).

I also noticed none of my favorite cooks never attended the CIA! Lidia Bastianich, Joyce Goldstein, Martin Yan, Deborah Madison, Penelope Casas, Alice Waters, Cecilia Chiang most of whom ran their own restaurants… Many learned from their parents, and some went to France or Spain to study etc. In my dysfunctional family most recipes were never handed down.

Then you have do it yourselfers like Rachael Ray (gag), and even Joyce Goldstein was self taught and ran the legendary Four Square in SF (though admittedly working at the Chez Panisse café didn’t hurt) and taught classes in her home.

Unfortunately with my budget cooking school seem vastly too expensive to begin and while the education may be stellar I am really trying to shift the way I eat and cook and and cook for others to a more local and seasonal bent.

Royce

Pasha L asked:


Crawfish in Houston? The crawfish had a Special sauce it was sooo good!?
I went to this small seafood restaurant somewhere in Houston about 3-4 years back.
The crawfish had been cooked in some kind of “secret sauce”,it was the best sauce I’ve ever tasted.
You could suck the outside of the crawfish even before you peeled them,because you wouldn’t wanna waste the sauce.

NO IT WAS NOT ONLY THE SAME REGULAR SEASONING THAT MOST PEOPLE USE FOR CRAWFISH BOILS.

My friend had tried to figure out this recipe as well,but it was ONLY the owner of the restaurant who knew how he did it.
He didn’t wanna tell my friend.

Can somebody help me please?

I believe they used the crawfish seasoning as a base,but it was mixed with way more other seasoning etc.

Thanks so much!

IF YOU SHOULD HAPPEN TO KNOW/THINK YOU KNOW THE NAME OF THE RESAURANT,PLEASE DON’T HESITATE TO WRITE IT DOWN! THX:)

Willie

chick a dee asked:


This was a seafood restaurant many years ago. They had the best cheese dip as an appitizer and served it with warm large bread croutons. I am looking for the recipe for the cheese dip. Does anyone know?

Kenneth

jenny asked:


Hi there, I have a head of red cabbage and I’d like a recipe to use it up. Preferably raw or just steamed, and not as a soup. Is there any way to make like a salad roll/lettuce roll with it?

Oh and has to be vegetarian (dairy and eggs fine, but no fish, meat, seafood, etc)!

Thanks so much! 10 Points for best answer…
Ooh good suggestion! I’m so gonna do that.

Any that use *whole leaves*?
Thank you everyone!

Lorenzo