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the messiah

the messiah by the tankinator

get a massive mixing bowl and throw as many children iin as you can the fatter the better

4 votes
3008 views
Baby Yellowtail Crudo

Baby Yellowtail Crudo by Jason Balestrieri

1 vote
12943 views
Bacalhau (Dried Cod Fish) con Olive Oil and Tomato

Bacalhau (Dried Cod Fish) con Olive Oil and Tomato by Marelie

Here's the precious Bacahlau, the very expensive dried cod fish in the Philippines and apparently cheap in Spain. But these days, you can actually substitute and use another type of dried fish as long as it can taste and look like Bacalhau once its cooked.

1 vote
7134 views
Classic Crab Cakes | Old Fashioned Crab Crab Cakes

Classic Crab Cakes | Old Fashioned Crab Crab Cakes by Amrita

For seriously tasty crab cakes,we need just crab and a little seasoning. 90% crab and 10% seasoning is what I'm talking about.Do not be tempted to add anything else okay. Adding potato,peppers,ginger,garlic and other fillers totally ruin the delicate flavour of crab cakes. So please please please skip it.PLEASE. If you…

1 vote
4808 views
Monster Shrimp With Orange Chili Sauce

Monster Shrimp With Orange Chili Sauce by Robyn Savoie

These are big shrimp, the ones that ate the other shrimp. When they opened the cage door after the death match, these are the shrimp that walked out of the ring. Don't turn your back on the grill while you're cooking these -- someone's liable to abscond with them.

1 vote
9788 views
Crab Cakes

Crab Cakes by Ryan Fillhardt

7 votes
23015 views
Ceviche

Ceviche by Michael Chen

Light and refreshing ceviche. I used fresh striped bass that we caught on the Sacramento River, but think you could substitute with any fresh white fish, conch or scallops.

3 votes
17054 views
Grilled Coconut Shrimp Skewers

Grilled Coconut Shrimp Skewers by Robyn Medlin

Nothing says the tropics like coconut and pineapple and that is what is in this scrumptious recipe. Utilizing fresh pineapple, coconut milk and coconut rum, this recipe will easily transport you to a Caribbean Island, no matter where you live. This recipe is healthy and light and would also make a great appetizer served by itself. I…

1 vote
4809 views
MUSSELS STEAMED IN TEQUILA WITH LIME

MUSSELS STEAMED IN TEQUILA WITH LIME by Cecelia Heer

What screams summer more than tequila and lime? Well, how about mussels cooked in tequila and lime as an accompaniment to the drink. During my 10 pounds of mussels week, I discovered that we had a bottle of Jose Cuervo Black Oak Barrel Single Blend tequila on the bar. This was probably one of the best discoveries that I made that…

1 vote
3382 views
In the Raw…Ceviche!

In the Raw…Ceviche! by Justin Thyme

Ceviche (also spelled as cebiche or seviche) is a citrus-marinated seafood, its birthplace is disputed between Peru and Ecuador.[1] Although it is a typical dish of both countries, many other countries in Latin America have adopted it, with variations. Both fish and shellfish can be used in the preparation of ceviche. In Peru, it…

4 votes
8274 views
Clams steamed in white wine and garlic

Clams steamed in white wine and garlic by Cara Fernicola

Picture it... warm summer night at ther jersey shore. Spent all day at the beach, you come home shower and put on your best outfit to bring out your hot new tan (..or sun burn..). You're ready to go out and get some delish food and a good drink to end the perfect day soaking up the sun. Well I dont know about you all, but seafood and…

1 vote
6968 views
Coquilles St. Jacques

Coquilles St. Jacques by B Innes

Simple to prepare yet elegant appetizer or entree

1 vote
3419 views
Copper River Salmon Carpaccio

Copper River Salmon Carpaccio by John Howie

This recipe is taken from Chef John Howie's cookbook, Passion & Palate: Recipes for a Generous Table. Passion & Palate is a collection of stories and recipes from chef/author John Howie. The man behind this refined palate is a generous, conscientious community-builder, business and personal mentor, and thoughtful family man, who…

1 vote
3618 views
Brazil: Moqueca do Frutos del Mar (Seafood Stew)

Brazil: Moqueca do Frutos del Mar (Seafood Stew) by Danielle Pallaske

The original recipe from my copy of The South American Table cook book was made to serve 8 and contained 4 lobster tails, 16 large shrimp, 1-1/2 lbs. of white fish and a pound of mussels. That was WAY out of my budget this week (I normally would never pass up the chance to have lobster) but I still really wanted to make this recipe to…

1 vote
3745 views
Ten - Zaru Soba

Ten - Zaru Soba by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Ten - Zaru Soba

1 vote
3681 views