Monday, August 25, 2008

Seafood recipe

I am not really fun of cooking but when i got married and move to France.I start learning on how to cook though it is very important for a person to know how to cook.But honestly now,i want to learn everything about cooking in fact i tried and experimenting any recipe that comes out on my mind especially sea foods or any domestic fresh seafood that i could found in supermarket.I prefer fresh because i know that i will taste the freshness and the good flavor result after cooking.My husband always told me that even though i don't know how to cook yet each time that i cook it is very delicious.So in this reason that when i surf and found www.GreatAmericanSeafoodCookOff.com and i love to try the recipe of Chef Brian Landry Louisiana,why?First thing first,i love shrimp and second is my husband love Cassoulet food.I was happy that i found this recipe because i think it combines what we like.And the ingredients is easy to find.The site has a people's choice recipe contest so means that the you can vote for the dish that you like out of 5 recipe given.And in this five they were the dishes creation of the top five chefs of the finalists in the contest.Each chefs has their own cook off from their different own way and own style which is of course from different states.In this contest you will have a chance to win a trip to New Orleans.Very nice!So vote now!
Sponsored by Lousiana Seafood

1 comment:

aiyna said...

INGREDIENTS for Spicy pistachio prawns, 2 tablespoons pistachios, toasted 1 long green chilli, chopped 1 tablespoon coriander seeds, 1 teaspoon ground turmeric, 1 teaspoon grated ginger, ¼ cup coconut milk, 1kg large green prawns, peeled, deveined, tails intact, coriander leaves, salad, grilled lime slices, to serve. METHOD: Place pistachio, chilli, coriander, turmeric, ginger and coconut milk in a blender and process until smooth. Transfer to a shallow bowl and add prawns. Rub paste into prawns.Preheat barbecue on high. Lightly grease flat plate and cook prawns for 3-4 minutes, brushing occasionally with remaining paste, until prawns are pink and cooked through. Serve prawns with coriander.
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Rachel

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