This recipe’s combination of fish, butter, and lightly toasted almonds can’t be beat. Moreover, it’s a classic that every seafood cook ought to know and it’s simple to prepare and make.
Making ordinary, salad bar-style pasta salad is a no-brainer. And it usually is gummy, slimy—and tastes as if it were dressed with Penn Reel Lube. But making first-rate “gourmet” pasta salad isn’t difficult either. It just takes a commitment to using quality ingredients and a bit of time management.
Brining all sorts of meat and poultry prior to cooking has become a popular method in recent years. It’s a different technique from what’s known as marinating, as its purpose is mainly to moisturize and tenderize the flesh, rather than flavor it. Yes, marinades do tenderize, but if you want to taste the original flavor of the meat, brine.
Yep, it’s just squid, but when it comes to the table, it’s calamari. Then it’s romantic, and despite bringing up scary visions of Captain Nemo’s crew repelling a gigantic 10-legged specimen from the deck of the Nautilus, it’s a good way to capture the heart of your best friend on Valentine’s Day.
WTVJ’s (NBC 6) Jennifer Reeves speaks with Guy Harvey’s Dave Chafin, who demonstrates the art of cleaning/preparing lionfish. With the right preparation, lionfish make for a delicious meal.