tag:blogger.com,1999:blog-55595191248695133542024-03-14T01:08:21.265-07:00Best SeafoodGuaranteed fresh seafood delivered to your doorstep. Buy fresh fish, crabs, lobsters, oysters, shrimps & other fresh frozen seafood, as well as smoked fish & seafood, kosher products, & different kinds of meat & game.Bigado Networkshttp://www.blogger.com/profile/05202475488868831551noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5559519124869513354.post-16441530049964773992010-02-19T09:29:00.000-08:002010-02-19T09:31:20.743-08:00Making The Perfect Seafood PaellaAccording to The American Heritage Dictionary of the English Language, paella is a saffron-flavored dish made with varying combinations of rice, vegetables, meat, chicken and seafood. The Dictionary also explains that in the Old French and Catalan languages, paella means frying pan or pot. The traditional paella pan is flat and of large diameter, it can also have handles on each side.<br /><br />In fact, paella is one of the most versatile dishes to make. Paella also has the advantage of being great to clean out the fridge and use up leftover meats and vegetables. Any combination will eventually be great the secret is in the chemistry. Paella is a dish that is generally made to feed several people. Moreover, paella is quite flavorful the next day as the tastes have had time to mix together and become stronger.<br /><br />This article is not a recipe but rather an outline that describes the three basic steps to follow to make a wonderful paella while leaving the reader (the chef!) the latitude to be creative and to make the dish their own by customizing it to their taste.<br /><br /><strong>First the rice.</strong><br /><br />Select a type of rice that you are comfortable using. Feel free to experiment but know that paella contains a lot of ingredients and if you are unhappy with the end result with a particular type of rice, you might end up with a lot of waste. Basmati, brown or a mix with wild rice can add great taste and texture. Follow the instructions on the package with regards to washing and cooking the rice. Finely chop some onion, garlic and tomato. Heat a saucepan and add olive oil once the saucepan is hot (make sure that the oil does not start smoking. Burnt olive oil is carcinogenic and quite unhealthy). Once the oil is hot, throw in the uncooked rice. Frying uncooked rice gives it a nutty taste. Let the rice fry in the saucepan for a minute or so. Add the chopped onion, garlic and tomato until they soften, mixing constantly. Spice with saffron, salt and pepper. Feel free to experiment. Cumin, Cayenne various fine herbs or even a bit cinnamon or cloves can easily be added for a flavoring of your own. This mixture should not be on the stove for more that three to five minutes. At high heat with constant mixing, none of the ingredients should stick but they should mix well together and soften. Once all the ingredients are combined, remove the saucepan from the burner and mix in some frozen peas. Add enough peas to make a well balanced mixture.<br /><br /><strong>Second the meat.</strong><br /><br />In a frying pan at high heat, brown some pieces of chicken. Upper thighs, drumsticks, breasts...it's all good. Do not cook the meat completely but brown the outside. Once browned, set the meat aside. Lamb can also add great flavor to your paella.<br /><br /><strong>Third combining it all.</strong><br /><br />Cover the bottom of the paella pan with the uncooked rice mixture. Add the browned chicken pieces on top. Add uncooked Merguez (spicy lamb sausages) and small fish filets rolled up and fastened with a toothpick or string. Use any type of fish but make sure that its flesh will hold well together. Pour some chicken broth on top (if the broth is warm the cooking time will reduce). Note that you can also add wine for more flavor. Cover the paella dish and cook for about 45 minutes at 350F or until the rice is cooked. At this point you can add raw shrimp or muscles and cook uncovered for another five minutes.<br /><br />In short, the secret to preparing the perfect paella is to make it your own!Bigado Networkshttp://www.blogger.com/profile/05202475488868831551noreply@blogger.com0tag:blogger.com,1999:blog-5559519124869513354.post-38198010732389099272008-01-07T07:48:00.000-08:002010-02-19T09:47:59.142-08:00Seafood Recipes<span style="font-family:arial;"><strong><span style="color:#990000;">Cod Tacos with Salsa</span></strong></span><br /><span style="font-family:arial;">1 cup fresh orange, peeled and segmented </span><br /><span style="font-family:arial;">1/2 lb. avocados, peeled and pitted </span><br /><span style="font-family:arial;">1 oz. fresh lime juice </span><br /><span style="font-family:arial;">1/4 cup sliced green onions </span><br /><span style="font-family:arial;">1/4 cup chopped cilantro </span><br /><span style="font-family:arial;">Crushed red pepper flakes (to taste) </span><br /><span style="font-family:arial;">Salt (to taste) </span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:arial;">6 <a onmouseover="javascript:window.status='';return true;" href="http://www.clixgalore.com/PSale.aspx?BID=27190&AfID=115226&AdID=605">Cod Fillets</a> </span><br /><span style="font-family:arial;">4 tbs. olive oil </span><br /><span style="font-family:arial;">Lemon-pepper seasoning (to taste) </span><br /><span style="font-family:arial;">1 oz. fresh lime juice </span><br /><span style="font-family:arial;">Corn tortillas </span><br /><span style="font-family:arial;"></span><br /><span style="font-family:Arial;">Prepare salsa: cut oranges and avocados into 1/2 inch chunks. Combine with lime juice, onions and cilantro in bowl. Add pepper flakes and salt to taste. For each serving, sauté a cod fillet in 1/2 tablespoon oil; season with lemon-pepper. Sprinkle fillet with 2 teaspoons lime juice. Break cod into chunks.</span><br /><span style="font-family:Arial;"><br />Spoon cod and approximately 2/3 cup salsa onto a double layer of tortillas. Fold over to serve. </span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;"><a onmouseover="javascript:window.status='';return true;" href="http://www.clixgalore.com/PSale.aspx?BID=27190&AfID=115226&AdID=605">Order Seafood Online</a><br /></span><span style="font-family:arial;"><br /><span style="font-family:arial;"><strong><span style="color:#990000;">Asian Grilled Salmon</span><br /></strong>6 </span><a onmouseover="javascript:window.status='';return true;" href="http://www.clixgalore.com/PSale.aspx?BID=27190&AfID=115226&AdID=605"><span style="font-family:arial;">Salmon Fillets</span></a><span style="font-family:arial;"><br /><!-- End clixGalore Code-->1 1/2 tbs. brown sugar<br />2 tsp. butter<br />2 tbs. Dijon mustard<br />1 tbs. olive oil<br />2 tsp. grated ginger<br />1 tbs. soy sauce<br /><br />In small saucepan, melt butter and brown sugar. Whisk in Dijon mustard, olive oil, grated gin and soy sauce. Construct a "tray" for salmon fillets out of aluminum foil. Place fillets on aluminum foil, and pour sauce over salmon. Place on grill (medium heat) and cook for approximately 20 minutes.<br /><!-- Begin clixGalore Code--><br /><img border="0" src="http://www.is1.clixgalore.com/Impression.asp?BID=27190&AfID=115226&AdID=605" width="0" height="0" /> </span><a onmouseover="javascript:window.status='';return true;" href="http://www.clixgalore.com/PSale.aspx?BID=27190&AfID=115226&AdID=605"><span style="font-family:arial;">Order Seafood Online</span></a><span style="font-family:arial;"><br /><!-- End clixGalore Code--><br /></span><span style="font-family:arial;"><strong><span style="color:#990000;">Tilapia with Brie & Tomato</span><br /></strong><span style="color:#ff6600;"><strong><span style="color:#ff6600;">Brie & Tomato Pasta</span><br /></strong></span>1/4 lb. tomatoes, seeded and chopped<br />1/4 lb. Brie cheese, cut in 1/2" cubes<br />1 cup fresh basil, chopped<br />1/4 cup onions, minced<br />1/4 cup olive oil<br />1/4 cup toasted pine nuts<br />1/4 tsp. salt<br />1/2 tsp. pepper </span><br /></span><span style="font-family:arial;"><span style="color:#cc0000;"></span><div align="left"><br /><span style="font-family:arial;"><strong><span style="color:#ff9900;"><span style="color:#ff6600;">Grilled Tilapia</span><br /></span></strong>6 </span><a onmouseover="javascript:window.status='';return true;" href="http://www.clixgalore.com/PSale.aspx?BID=27190&AfID=115226&AdID=605"><span style="font-family:arial;">tilapia</span></a><span style="font-family:arial;"> fillets<br /><!-- End clixGalore Code-->1/4 cup olive oil<br />1/4 cup basil, chopped<br />1/4 tsp. garlic, minced<br />1/4 tsp. salt<br />1/4 tsp. pepper<br /><br />Mix in large bowl: tomatoes, cheese, basil, onions, oil, pine nuts, salt and pepper; cover and set aside. </span></div><div align="left"> </div><div align="left"><span style="font-family:arial;"></span></div><div align="left"><span style="font-family:arial;">Cook pasta according to product directions; drain well. Toss hot pasta with tomato/cheese mixture. Mix oil, basil, garlic, salt and pepper until well blended. </span></div><div align="left"><span style="font-family:arial;"><br />Brush oil on fillets and grill or broil until cooked. Serve 1 cup pasta with tilapia.<br /><!-- Begin clixGalore Code--></span><a onmouseover="javascript:window.status='';return true;" href="http://www.clixgalore.com/PSale.aspx?BID=27190&AfID=115226&AdID=605"><br /><span style="font-family:arial;">Order Seafood Online</span></a><span style="font-family:arial;"><br /><!-- End clixGalore Code--><br /><br /></span><span style="font-family:arial;"><strong><span style="color:#990000;">Italian Tuna Steaks with Fennel</span><br /></strong>2 tablespoons olive oil<br />2 garlic cloves, minced or put through a press<br />4 small to medium-sized fennel bulbs, thinly sliced salt and freshly ground pepper<br />4 </span><a onmouseover="javascript:window.status='';return true;" href="http://www.clixgalore.com/PSale.aspx?BID=27190&AfID=115226&AdID=605"><span style="font-family:arial;">tuna</span></a><span style="font-family:arial;"> <!-- End clixGalore Code-->steaks (4 to 6 ounces each), about I inch thick<br />1 to 2 tablespoons finely chopped fresh parsley<br />lemon wedges for serving<br />Serves 4 </span></div><div align="left"><br /><span style="font-family:arial;">Heat the olive oil over low heat in a wide lidded skillet and add the garlic. Cook for a few minutes, until the garlic is transparent and the oil fragrant. Add the fennel and salt and pepper to taste, cover, and sweat over low heat for 10 to 15 minutes, stirring occasionally, until tender. Set aside. </span></div><div align="left"><br /><span style="font-family:arial;">Lightly salt and pepper the tuna steaks and cook in a nonstick pan over medium-high heat for 30 to 45 seconds on each side. Place the steaks on top of the fennel in the other pan. Cover the pan and place over medium heat. Let sweat for about 1 minute, then turn the steaks and cook 1 minute on the other side. Check for doneness by pressing the steaks with your finger. They should be slightly pink in the middle and supple and soft to the touch. Be careful not to overcook or the tuna will be as dry as cotton. </span></div><div align="left"><br /><span style="font-family:arial;">Sprinkle on the parsley and serve with lemon wedges on the side. Leftovers will keep a day in the refrigerator. nl 4/10<br /><!-- Begin clixGalore Code--></span><a onmouseover="javascript:window.status='';return true;" href="http://www.clixgalore.com/PSale.aspx?BID=27190&AfID=115226&AdID=605"><br /><span style="font-family:arial;">Order Seafood Online</span></a><span style="font-family:arial;"><br /><!-- End clixGalore Code--><br /></span><span style="font-family:arial;"><strong><span style="color:#990000;">Roast Grouper with Sautéed Mushrooms & Garlic Broth<br /></span></strong>4, 7 oz. filets of </span><a onmouseover="javascript:window.status='';return true;" href="http://www.clixgalore.com/PSale.aspx?BID=27190&AfID=115226&AdID=605"><span style="font-family:arial;">Black Grouper</span></a><span style="font-family:arial;"><br /><!-- End clixGalore Code-->1 qt. fish fume<br />2 tbs. of shallots, chopped<br />8 oz. mushroom stems<br />2 bunches of sage<br />2 bunches flat leaf parsley<br />8 oz. white wine<br />2 heads garlic, roasted<br />4 oz. butter </span></div><div align="left"><br /><span style="font-family:arial;">Serves 4 </span></div><div align="left"><br /><span style="font-family:arial;">Sweat shallots, leaks, and mushroom stems in a little butter, add roasted garlic, sage, and parsley. </span></div><div align="left"><br /><span style="font-family:arial;">Sweat further, add white wine. Reduce by 1/2. Strain and place in blender. Add about 4 oz. of butter. Salt and pepper to taste. </span></div><div align="left"><br /><span style="font-family:arial;">Blend and strain. Finish with chopped sage and parsley, place mushroom sauté (oyster shitake and button mushrooms) in center of bowl. Place fish on top.<br /><!-- Begin clixGalore Code--></span><a onmouseover="javascript:window.status='';return true;" href="http://www.clixgalore.com/PSale.aspx?BID=27190&AfID=115226&AdID=605"><br /><span style="font-family:arial;">Order Seafood Online</span></a><br /></div><!-- End clixGalore Code--><br /><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5559519124869513354.post-57850259328928714092008-01-03T15:22:00.000-08:002008-01-03T15:25:02.263-08:00The Powerful Health Benefits of Omega-3 Essential Fatty AcidsAdding fats to your diet is essential if you want to live a healthy lifestyle that results in feeling and looking great, but it has to be the right kind of fats. Essential fatty acids fall within this category and are a crucially important addition to anyone's diet.<br /><br />Omega-3 essential fatty acids are made up of two components: DHA (which stands for docosahexaenoic acid) and EPA (eicosapentaenoic acid).<br /><br />The best source of DHA and EPA are fish, especially salmon, seaweed, shellfish and algae. Furthermore, you can also get omega-3's from unrefined whole grains, dark & leafy greens and certain nuts and seeds like walnuts, flaxseeds and pumpkin seeds. This second group contains ALA (alpha linolenic acid) which your body then converts to EPA and DHA.<br /><br />Your best bet, however, is to get your omega-3's from seafood because your body converts only about 15 percent of dietary ALA to EPA and much less to DHA.<br /><br />What do you do if you don't like, and absolutely refuse to eat, seafood? Well, fortunately you can get omega-3's in capsule form. Not everyone's stomach can handle these capsules, but try them out for one month. It's an extremely convenient way to add omega-3's to your diet.<br /><br />When purchasing omega-3's in pill form, you'll notice some products also contain the other two components of essential fatty acids: omega-6 and omega-9. Stick with the products that contain only high amounts of omega-3's. Most people already get high amounts of these two fatty acids from their diet, and it's this lack of omega-3's that is potentially the culprit behind many health problems today.<br /><br />When adding omega-3's to your diet through pills, look for 1,000 mg pills and take 3-9 per day with food depending on your current health status and healthy living goals. Your physician should be able to consult with you about this.<br /><br />So now you have a good introduction into omega-3 fatty acids and the different ways to add them to your diet, but what are the health benefits associated with them?<br /><br />Plenty! Here's a quick list and you can also easily do some research by searching for "benefits of omega-3" in your favorite search engine.<br /><br />- stabilizes blood sugar levels and lowers insulin levels<br />- boosts your immune system<br />- encourages your body to burn fat and decreases appetite<br />- improves your mood and attention span - reduce inflammation - improve your skin tone and radiance<br /><br />If the above doesn't get you excited about this proven, inexpensive and easy-to-get fatty acid supplement, then check your pulse!<br /><br />It's an addition to your diet that will help improve your health by leaps and bounds.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5559519124869513354.post-57070914501274658702008-01-03T15:19:00.000-08:002008-01-03T15:22:44.312-08:00Health Benefits of Fish and Seafood<span style="font-family:arial;">Fish and other seafood are excellent sources of protein while being relatively low in saturated fats and calories compared to other sources of protein such as fatty meats. This fact alone makes fish a worthwhile addition to one's diet. However, there is an even greater benefit. Fish is one of the richest natural sources of Omega 3 essential fatty acids. Fatty fish such as salmon and trout in particular have high levels of Omega 3 fatty acids. </span><br /><span style="font-family:arial;"><br />Many studies have shown that Omega 3 fatty acids provide protection against cardiovascular disease by lowering the levels of bad cholesterol and blood pressure. Other studies have also shown many health benefits ranging from prevention of asthma in children to reduced risk of prostate cancer. Omega 3 also prevents the onset of diseases such as macular degeneration, one of the most common causes of blindness associated with aging. It also helps diabetics maintain better control of blood sugar levels and has been shown to delay the onset of dementia and even Alzheimer’s disease. More recent studies which have focused on its impact on the nervous system have proven benefits in brain function and even in combating depression.<br /><br />Omega 3 fatty acids do not occur naturally in cells of the body and must therefore be obtained through one's diet. Clearly Omega 3 fatty acids have many health benefits but do they have to come from fish and seafood?<br /><br />There are 3 main types of omega 3 fatty acids. </span><br /><span style="font-family:arial;">ALA - alpha-linolenic acid </span><br /><span style="font-family:arial;">EPA - eicosapentaenoic acid and </span><br /><span style="font-family:arial;">DHA - docosahexaenoic acid<br /><br />ALA is found in tofu, soybeans, canola walnuts and flaxseed and oils derived from these products. However, alpha-linolenic acid needs to be converted in the body before it can be absorbed. The body is not very efficient at making this conversion and evidence that this conversion actually takes place is rather tenuous. As a result EPA and DHA become the most significant dietary sources of Omega 3 fatty acids and this is where fish comes into its own. They are one of the most abundant sources of DHA and EPA.<br /><br />Naturally, too much of anything can have negative effects and eating fish is no exception. One major negative of eating too much fish is the incidental and unintended consumption of contaminants which the fish have picked up in the waterways. While there are a variety of industrial contaminants that are of concern the primary problem is mercury. Due to differences in food sources mercury levels in fish vary depending on whether the fish are farmed or caught in the wild. However, in general larger fish, higher up in the food chain have a greater accumulation of contaminants including mercury. In normal circumstances the levels of mercury in most fish are not likely to cause serious concern to a healthy adult unless consumed to excess. However, infants, children and pregnant women may be more susceptible to harm at lower levels of mercury. It is therefore important to limit the intake of fish by persons in these categories. Mercury could damage the growing nervous systems of young children or the developing fetus and may increase the risk of miscarriage in pregnant women.<br /><br />The preponderance of evidence however falls squarely in favor of eating fish. The health benefits derived from Omega 3 far outweigh the possible risks from contaminants. If consumed in moderation there is little doubt that fish can be extremely beneficial. </span><br /><br /></span>Unknownnoreply@blogger.com1