Posts tagged "fried"

what exactly are clams?

and how do they taste? I am curious because I was watching food network and they had a show where the guy was trying fried clams and I was just curious to try them. I am not a big seafood fan but I like cajun shrimp and tilapia and crab cakes.
and to this jackass who said oysters, I didn’t ask you all that so you could have kept that dumb ass answer to yourself.
and you spelled it wrong!

A clam is a kind of mollusc that has a shell divided into two pieces called valves; in other words, a clam is a bivalve mollusc.The word "clam" has no real taxonomic significance in biology. However in the USA the word can sometimes be used to mean any bivalve mollusc. It can also be used to mean a bivalve other than an oyster, mussel, or scallop, and that has a more-or-less oval shape, or a freshwater mussel.

The word clam is also very often used to mean any one of many edible bivalve species which live buried in sand, hence, "digging for clams" or clam digging. Not all edible clams are round or oval in shape: the razor clam has an elongated shell whose shape suggests a straight razor.

In October 2007 an Arctica islandica clam caught off the coast of Iceland was discovered to be at least 405 years old, and was declared the world’s oldest living animal by researchers from Bangor University.

A clam’s shell consists of two valves which are connected by a hinge joint and a ligament that can be external or internal. Two adductor muscles close the shells. The clam has no head, and usually has no eyes, (scallops are a notable exception), but a clam does have kidneys, a heart, a mouth, and an anus.

Clams, like most molluscs, also have open circulatory systems, which means that their organs are surrounded by watery blood that contains nutrients and oxygen. Clams eat plankton, and they themselves are eaten by small sharks and squid.

In culinary use, the term "clam" most often refers to the hard clam Mercenaria mercenaria but it may refer to several other species such as the soft-shell clam, Mya arenaria. Clams can be eaten raw, steamed, boiled, baked or fried; the method of preparation depends partly on size and species. Clam chowder is a popular soup in the U.S. and Canada. In Italy, clams are often an ingredient of mixed seafood dishes, or are eaten together with pasta.

The Maxima clam Tridacna maxima, a species of giant clam, is popular with saltwater aquarium hobbyists.

The Moche people of ancient Peru worshiped the sea and its animals. They often depicted clams in their art.

Hope this helps! =)


Anyone know of a good yet easy recipe for Spicy/cajun chicken?

I’m looking for an easy but good cajun/spicy chicken breast recipe, perferably oven fried or pan fried, anyone know of one?

4 pounds of chicken.
1 16oz bottle of ranch sauce
Chili powder
Large tortilla’s

Optional
Lettuce
Diced tomato
shredded cheese

DIRECTIONS
1) Cut up chicken into small cubes and cook them in a pan.

2)While the chicken is cooking, mix the ranch sauce with chili powder, adding powder until you think it is spicy enough.

3) When chicken is done, drain it, and put it into a large bowl, mix in the Chili-ranch sauce..

4) Spoon a portion over Tortilla and add lettuce, tomato, or cheese as desired.


i need to know a cajun sauce for fish thick and creamy any recipes please i am auststralian so product is li


Cajun sauces are heavily influenced by French cooking… Cajun are of French ancestry – buerre blanc and or bernaise is quite common.

If you want to kick the sauce "up a notch" add a couple pinches of ground cayenne peppers to the sauce.

Here’s a typical sauce that’s served in New Orleans… Also, remolades are popular as a "dipping" sauce for deep fried coated seafood.

MEUNIERE SAUCE
1 stick (8 tablespoons) unsalted butter
2 cups fish stock
juice of 1/2 lemon
1 teaspoon Worcestershire sauce
Dash of Tabasco
1 tablespoon heavy whipping cream
In a saucepan, melt the butter and cook until beginning to brown. Add the stock, lemon juice, Worcestershire sauce and Tabasco. Add the cream and cook to reduce for 1-2 minutes. Remove from heat and serve immediately.

CHEF JOHN FOLSE’S SHRIMP REMOULADE
1 1/2 cups heavy-duty mayonnaise
1/2 cup Creole mustard
1 tbsp Worcestershire sauce
1 tsp hot pepper sauce (Chef Folse likes Louisiana Gold, but Tabasco will do)
1/2 cup finely diced green onions
1/4 cup finely diced celery
2 tbsp minced garlic
1/4 cup finely chopped parsley
1/2 tbsp lemon juice
salt and cracked black pepper to taste
3 dozen 21-25 count boiled shrimp, peeled and deveined
In a mixing bowl, combine all of the above ingredients, whisking well to incorporate the seasonings. Once blended, cover and place in the refrigerator, preferably overnight. A minimum of four hours will be required for flavor to be developed. When ready, remove from refrigerator and adjust seasonings to taste.

Note: Creole Mustard is a whole grain mustard… If you can’t find Creole Mustard, you can use a whole grain dijon mustard.


What style of cuisine do you prefer?

I am interested in learning about which styles of cooking the general public prefers. Italian pastas or Greek ourzi? Do you prefer Japanese, Chinese, Vietnamese, or is it a Thai? Does your palate crave Hungarian goulash or Ethiopian rice? Do you know the difference between Creole and Cajun?

I personally prefer the cuisine of my hometown, New Orleans. I love Creole food and will go out of my way to get the right ingredients to make it. Give me spice and the Holy Creole Trinity: green peppers, onions, and celery! I can make a roux, I can eat hot sauce and garlic on ice cream if I have to, and I cannot live without Creole tomatoes and red beans.

What about you?

Hello Vatican Lokey !

My mother’s family comes from South Carolina; nothing beats southern food; smothered pork chops, dirty rice, biscuits, gravy, peach cobbler, creamed potatoes, gravy, chicken fried steak, blueberry cobbler, gravy, fried chicken, apple pie, potatoe salad, and more gravy..

I also love Thai food, Chinese, Indian, Congolese, Mexican, Greek, Dominican, Italian; need I go on ?

If you put your heart in it when you prepare your food, it officially becomes "soul food" ; it doesn’t matter what you look like, or where you come from…

Now let’s talk New Orleans, I can’t wait until I try craw fish etouffee, the famous red beans and rice, creole gumbo, and a po’ boy sandwhich, to name a few.. Lawdy !!!

Good Lord !! I am hungry !
I will try anything, I love all foods; I can’t wait until I go to New Orleans! I’m going to the best restaurants, and every little fast food eatery, and I’m going to take millions of pics !!

I do not discriminate against food; although, I have just started to eat lima beans; who knew they could be so tasty ?

Love, light, and peace
tishy


How do I get him to try different types of food?

I eat almost anything but Pork. I love Sushi, Cajun Food, Caribbean Food, Chinese food, and Thai food. I eat very exotic things like Shark, baby alligator, frog legs, clams, sweet potatoe fries, spinich pie, seafood gumbo, fried oysters, escargo, calamari, eel, and even chicken gizzards. I’m trying to get him to eat some of my Caribbean Southern fusion dishes. He likes my fried sweet potatoes and gumbo and my pies, but i’m trying to make him eat everything else.

probably for the same reasons you don’t eat pork, cuz it grosses him out. A lot of that stuff sounds good, but i could never eat escargo or frogs, simply because of the thought of eating that animal.

mmmm you should invite me to eat some yummy calamari, clams,or oysters. i luv seafood!


How to Make Fried Catfish : Tips for Cooking Fried Catfish

Final tips and tricks for cooking a fried catfish dinner; learn this and more in this free online cooking video taught to you by expert chef Karl James.

Expert: Karl James
Bio: Karl James is the owner of a small private catering company named CREOLESOUL which specializes in Creole cuisine, but offers any type of cuisine desired.
Filmmaker: Dana Glover

Duration : 0:1:43

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Victor The Cajun

Promo for Cooking with Cajun Vic. Featuring his famous Cajun cooking outside of Louisiana, Vic brings you his recipes for Gumbo, Red Beans and Rice, Jambalaya, Dirty Rice, Deep Fried Turkey, and more. And all to the beat of Victor the Cajun by the legendary Walter Trout.

Duration : 0:4:20

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How to Make Cajun Shrimp : Preparing Garlic & Parsley for Cajun Shrimp

How to prepare garlic and parsley for making Cajun shrimp; get expert tips on making authentic Cajun food in this free cooking video.

Expert: Matt Senatore
Bio: Matt Senatore is a record producer, songwriter, caterer, and cook.
Filmmaker: matt senatore

Duration : 0:2:44

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what are some ways to eat shrimp?

I’ve tried to barbecue it, boil it, broil it, bake it, saute it. I’ve made shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried, pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, and shrimp sandwich. But what other ways of cooking it are there?

Shrimp Quesadillas are my family’s favorite. A bit high in fat, though.

Start by making a quick Shrimp Scampi:

1 1/2 pounds large shrimp (about 16 to 24)
1/3 cup butter
4 tablespoons minced garlic
2 tbs lemon juice.

Melt butter and add shrimp, garlic and juice. Cook about 2 minutes until shrimp are pink. Set shrimp aside and keep warm.

Then wipe out your skillet, spray with Cooking Spray.

Layer shrimp, your choice of cheese and any other ingredients you wish (onions, salsa) between two tortillas and pan-grill until cheese is melted and both sides are crispy.

YUMMY!!!


How to Deep Fry a Turkey : Removing The Cajun Deep Fried Turkey from the Oil

How to remove the turkey from the oil with a coat hanger when making authentic Cajun deep fried turkey; learn more about traditional Cajun food in this free cooking video.

Expert: David Postada
Contact: www.thebigeasycateringcompany.com
Bio: David Postada is the chef and owner of the Big Easy Catering company in Santa Barbara, CA.
Filmmaker: Diana Bacon

Duration : 0:1:12

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