Thursday, February 28, 2013
Saturday, February 23, 2013
Friday, February 22, 2013
I'm excited to have the opportunity to work with Certified Steak & Seafood Company !
They have vast experience in sourcing and selling high quality seafood and meat products to the commercial trade — and bring you the same grade of products fine restaurants, resorts, hotels, and high-end retail stores demand – and at a direct price that gives you tremendous value for every purchase."
For more information about the sponsors please visit the Certified Steak & Seafood website.
Sea Bass has a very mild, almost buttery quality.
Spice it up with some Cajun seasonings!
Blackened Chilean Sea Bass
2 Tbsp. Paprika
2 tsp. cayenne pepper
2 tsp. black pepper
1 Tbsp. salt
2 tsp. onion powder
2 tsp. garlic powder
1 tsp. dried thyme
1 tsp. oregano
4 Chilean Sea Bass Fillets
4 Tbsp. butter, melted
In a small bowl mix together spices and set aside.
Place the fish in a shallow bowl and add milk to cover.
Cover and chill for 30 minutes.
Heat a large cast iron frying pan over high heat for 10 minutes, or until extremely hot.
(Put your exhaust fan on Turbo or grill outside if you can).
You can put your cast iron skillet directly on the grill.
Remove fish fillets from the milk and drain off excess.
Dip fish into melted butter, and sprinkle each filet generously with the seasoning mixture.
Place the fish fillets in the hot frying pan.
Pour 1 Tbsp. of butter over each fillet. Cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn the fish over. Pour another tablespoon of butter over the fish and cook for 2 minutes, or until fish flakes easily with a fork.
Guests visiting their site will have a chance to win a $100 Gift Certificate!
This sponsorship is brought to you by Certified Steak & Seafood Company who we have partnered with for this promotion.
Wednesday, February 20, 2013
Saturday, February 16, 2013
Thursday, February 14, 2013
Saturday, February 9, 2013
Soft-Cooked Eggs How-To
- To soft-cook eggs, bring a deep saucepan filled halfway with water to a rolling boil. With a slotted spoon, gently lower eggs into water. Cover pan and remove from heat. Let stand 4 to 6 minutes (depending on how soft you like the yolks).
- To serve eggs in their shells, quickly crack the wider end with a knife and remove the top. To serve out of the shell, hold egg over a small bowl, tap around center with a knife, and gently pull shell apart, then scoop out egg with a spoon into the bowl.
Wednesday, February 6, 2013
Sunday, February 3, 2013
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