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Here it is: The secret to stir-fried chickenThe Seattle TimesWhen I was still in my late teens, I volunteered to cook a Chinese meal for a hundred people to raise money for a small volunteer fire department. No one, least of all myself, bothered to ask if I knew anything about cooking Chinese food.and more » |
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Chicken Wings Five WaysEpicurious (blog)The easiest, fastest, and, yes, we're calling it, best method for adding some pizzazz to your grilled chicken is to toss it quickly in a sauce after it's been cooked. Come on, guys, it's the secret behind Buffalo chicken wings!and more » |
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Cooking with Lomas BrownWDIV DetroitMeijer Naturals Mexican Style Stewed Tomatoes, chopped In medium saucepan or microwaveable bowl, combine tomatoes, chicken stock, jalapeños and chicken. Over medium high heat, heat to simmering or microwave on high 3 minutes. Meanwhile, rinse avocados ...and more » |
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Barbecue competitors join in Smoke on the WaterNews Chief"It's many, many, many years of doing it," Jones said, as he stood over the grill he uses for cooking the barbecued ribs, pork and chicken that's become his specialty. "It ain't just ribs. You've got your beef and chicken, and you've got your rubs and ...and more » |
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Chicken Korma spices up weeknight dinner menuTheChronicleHerald.caCutting the chicken thighs into bite-sized pieces reduces the cooking time of this popular Indian stew. No need to peel the ginger before chopping. Serve over basmati rice sprinkled with chopped fresh coriander, if desired. In a large bowl, ... |
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Cooking Tips Featured Article
Crab Stuffed Salmon with Lobster Sauce
02/05/12
by: Richard Massey I served this dish at an event I catered and people are still talking about it a year later. The lobster base used in the sauce can be found at stores offering specialty foods or you can order it off the internet. If you’re really ambitious, you could also make your own lobster stock and reduce it. Using it in place of the clam juice. Then chop up the lobster and use it in the sauce and stuffing. I hope you enjoy this recipe. Serves 6 6 cuts Salmon (5-6oz fillet cut) Crab stuffing Lobster sauce Cut a pocket in the side of the salmon large enough for the crab stuffing. Gently place the crab stuffing in the pocket evenly. Place salmon in a baking pan and bake salmon at 350° F for approx. 15 minutes or until the internal temperature is 140° F. Place on plates or serving tray. Ladle lobster sauce over the top. Crab Stuffing - 4 oz. Dungeness crab
- 3 Tbsp Butter
- ¼ c. Onion
- ¼ c. Bell pepper
- 1 ea. Egg
- 1 tsp. Dijon mustard
- dash Worcestershire
- pinch Pepper
- pinch Salt
- ½ c. Bread crumbs
Sauté peppers and onions over medium high heat in the butter until tender. Then cool Whip the egg then add mustard, Worcestershire, salt, pepper, bread crumb and sauté vegetables. Mix in crab until well combined and refrigerate until ready to stuff the salmon. Lobster Sauce - 2 Tbsp. Butter
- 1/3 c. Onion, yellow - minced
- 1/2 c. Clam juice
- 2 tsp. Lobster base (you can find this in gourmet or specialty stores in the soup section)
- 3 c. Heavy cream
- 1/4 tsp. White pepper
Melt butter in sauce pot, over medium heat. Add onions and cook until translucent. Add clam juice, lobster base, cream and white pepper. Bring to a boil. Reduce heat and simmer to a medium sauce consistency. About The Author
Chef Richard has served in some of the finest restaurants in Washington State and is the author of the ebook “Chef’s Special”. You can find more free recipes and order the ebook at http://www.csrecipes.com |
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