How to Cook Seafood With Style for Your Family
It isn't a simple task to man (or woman) the kitchen night after night.
Anyone with a pulse can get bored of the way one person cooks.
It is for this very reason that restaurants exist.
Once people realized they didn't have to depend on one person for food every day, it was a sensation.
Someone can cook a nice meal for you and you don't even have to clean up after yourself! It sounds like one of the most basic things, but if you are on the hook most of the time for cooking for your family, you will face challenges.
Getting used to cooking with Alaska shellfish should be high up on your idea list.
You really can't go wrong with as dish like penne frutti di mare or mussels in white wine sauce, can you? Anyone who has labored over a stove and produced these dishes (both of which are low on the labor meter) knows how well they are typically received.
The sweetness of the seafood itself, combined with the style of preparation, make them perennial favorites.
How would you go about handling these classic shellfish recipes? Penne Frutti di Mare is like a party in a pasta bowl.
In fact, if you go out to eat in a nice Italian restaurant, it is one of the most exciting dishes to see come out of the kitchen.
The shellfish simply rises above the plate and virtually can be seen swimming in a nice tomato sauce.
If you want to be lazy, you can take a pasta sauce already made and add your seafood.
If you want to make it truly special, craft your own sauce.
This can be done by taking fresh tomatoes and adding them to a pan with olive oil cooking crushed garlic.
Once the sauce starts to come together, add oregano, red pepper flakes and of course a great deal of salt and pepper.
Then comes the seafood: jumbo shrimp, mussels, clams and scallops will make a whale of a dish.
Mussels with white wine sauce are even easier.
You take your 2 to 3 pounds of mussels and add them to a pot with steaming olive oil, garlic and white wine.
The mussels when covered take only about 5 minutes.
Serve as an appetizer or use Bouchot mussels if you want to deliver a main course.
Anyone with a pulse can get bored of the way one person cooks.
It is for this very reason that restaurants exist.
Once people realized they didn't have to depend on one person for food every day, it was a sensation.
Someone can cook a nice meal for you and you don't even have to clean up after yourself! It sounds like one of the most basic things, but if you are on the hook most of the time for cooking for your family, you will face challenges.
Getting used to cooking with Alaska shellfish should be high up on your idea list.
You really can't go wrong with as dish like penne frutti di mare or mussels in white wine sauce, can you? Anyone who has labored over a stove and produced these dishes (both of which are low on the labor meter) knows how well they are typically received.
The sweetness of the seafood itself, combined with the style of preparation, make them perennial favorites.
How would you go about handling these classic shellfish recipes? Penne Frutti di Mare is like a party in a pasta bowl.
In fact, if you go out to eat in a nice Italian restaurant, it is one of the most exciting dishes to see come out of the kitchen.
The shellfish simply rises above the plate and virtually can be seen swimming in a nice tomato sauce.
If you want to be lazy, you can take a pasta sauce already made and add your seafood.
If you want to make it truly special, craft your own sauce.
This can be done by taking fresh tomatoes and adding them to a pan with olive oil cooking crushed garlic.
Once the sauce starts to come together, add oregano, red pepper flakes and of course a great deal of salt and pepper.
Then comes the seafood: jumbo shrimp, mussels, clams and scallops will make a whale of a dish.
Mussels with white wine sauce are even easier.
You take your 2 to 3 pounds of mussels and add them to a pot with steaming olive oil, garlic and white wine.
The mussels when covered take only about 5 minutes.
Serve as an appetizer or use Bouchot mussels if you want to deliver a main course.
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