seafood dishes | Craft of Cooking - Part 2

Step by Step Guide: How to Make Sushi
July 24, 2017 1049 Views

To most people, making sushi seems like an insurmountable challenge but it is actually not as difficult as one would imagine. It is a skill that is worthwhile acquiring for people who love sushi and who want to share it with friends. If you make sure beforehand that you have all the things you need to make sushi and if you start with the simplest varieties, you will find yourself learning how to make sushi while having fun. Planning to Make Sushi The first thing you have to do in order to make sushi successfully is plan. Decide what types of sushi and how many you will make. For example, you may want to make three kinds of sushi so you have a nice selection: futomaki which are large fat…
Magic Baked Salmon
July 16, 2017 1168 Views

Salmon has become one of the most popular fish to serve. People love the taste, and salmon cooks quickly, making it a great option for both weeknights and weekends. If you want to prepare salmon, remember to purchase the freshest fillets you can. Keep the fish refrigerated until you are ready to cook it, and always prepare it on a clean, dry surface. In order to eliminate a strong oily taste, remove the skin as soon as possible. If you are looking for a great way to liven up your salmon dish, you may want to try my Salmon Magic. This seasoning blend is a flavorful combination of dill, mustard seed, herbs and spices with just the right amount of salt and sugar, creating a versatile blend for…
Lobster Bisque Soup
June 25, 2017 1202 Views

The lobster bisque is very rich, so a small serving (about two-thirds cup per person) is plenty. At the restaurant, this is baked in individual crocks, with puff pastry on top. Ingredients: 2 lb boiled lobsters, medium sized 2 1/2 c fish or chicken stock 1 onion, sliced 4 celery stalks, with leaves 2 cloves, whole 1 bay leaf 1/4 c soft butter 1/4 c flour 3 c milk; heated 1/4 teaspoon nutmeg 1 c cream; hot but not boiling 2 tablespoons sherry 1/8 teaspoon parsley; minced 1/8 teaspoon paprika Directions: Remove the meat from boiled lobsters. Dice and reserve the body meat and mince the tail and claw meat. Crush the shells and add them to the stock along with the onion, celery, cloves and bay…

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