“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

Sara S asked:


I want to make my husband something really good, but I’m not the best cook so it has to be pretty simple, I tried making chiles rellenos and set of the smoke alarm when I broiled the chiles to make the skin blister. He’s originally from Oaxaca, so anything from that area would be great, and he loves seafood. I just need something I can make with ingredients from the local Cub, since it’s hard for me to get across town to the Mexican market. By simple I mean pretty basic ingredients, if I have to start grinding spices with a stone or making my own tortillas, I get confused.

Does anyone have a good personal recipe? I’ve looked online, and havent found any that I’d make, since the last time I tried it wasn’t really authentic. He like the food, but kept calling it “Texas” tacos.

Thanks!

Mariano

SmittyT asked:


I’m cooking for my man, and I’m having trouble finding a good recipe. I want it to be somewhat healthy. Not overboard since he hates health food. I’m open to seafood and pasta recipes. As long as the pasta has “spunk”.

Jon

Bee Charmer asked:


My husband and I don’t like seafood, but for health reasons the doctors are stressing to incorporate it into his diet.
Whats the best way to prepare (without frying) fish. Or should I say which fish tastes the least like fish and how do I prepare it and still get all the omega-3 fatty acids or whatnot?

Brenton

luvwatersports asked:


I need ideas to cook some food. I don’t care about calories or really time it takes to make. We are all very picky eaters. We stay away from stews and seafood. I’ve been to the kraft.com and didn’t see anything that looked good. Better crocker had better stuff and more choices. If anyone has tried a Betty crocker dish let me know and what you thought of it.
Could anyone tell me the best chicken alfredo recipe closest to Olive Garden? I’ve tried making and bought the chicken alfredo already made and didn’t like any of it. Thanks for your help.

Brodie