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Active: 26335 users

[Seafood Edition] the F word

Blogs > fOrQQ
Post a Reply
1 2 Next All
fOrQQ
Profile Blog Joined March 2008
Hong Kong321 Posts
July 28 2010 01:33 GMT
#1
Hey all :D Been a while since my last blog. . .this time my focus will be (if you haven't guessed yet) SEAFOOD! I've always been a bit hesitant to try cooking with it but I finally got down and dirty with various types of seafood in the past week.

Dish 1: Grilled Lobster Tail on Fettucini; Lemon-Tomato Vinaigrette

In hindsight it feels kinda strange to have lobster since it seems like a really strong start for someone who has never cooked raw seafood in his life (frozen, already cooked shrimp don't count QQ). I tried to do that fancy technique where you set the tail above the lobster shell but it came out a little strange in shape

Didn't help that the lobster tail was frozen (raw though) and the base of the shell was already cleaved in half, which made it even more difficult to put the meat over the shell. I read several recipes where people would poach the lobster first before grilling, but personally I thought that would definitely overdo the tail, so I only pan grilled it :D

I topped it off with a simple fettucini (didn't have linguini on hand unfortunately) and used a tomato/lemon/olive oil vinaigrette. I really wanted to have that fresh, summer-seaside flavour so I decided against really strong and heavy ingredients.

Looking at the photos now, it kinda reminds me of a reaver LOL

Pics:

[image loading]

[image loading]

[image loading]

[image loading]

Dish 2: Pan-seared Scallops over Tomato Salsa

First: Scallops are AWESOME. I always wanted to make them but was intimidated by many people saying how it was very difficult and you either got them overdone to hell (rubber) or practically raw. Still, I was lucky enough to have it done just right and they were fcking delicious :D:D:D

Served over a basic cherry tomato and lemon juice salsa, again I wanted that flavour of summer that is often associated with fresh seafood. I honestly would make this again and again...too bad fresh seafood is rather expensive ><

Pics:

[image loading]

[image loading]

[image loading]

Dish 3: Crispy Salmon with Sauteed Mushrooms

The return of the mushrooms! Kind of... Anyways, always been a big fan of salmon, whether it was smoked, sashimi-ed or grilled. I wanted a bit of a challenge as well, so I set about cooking it with a crispy skin. A lot of people I find don't like the skin much (myself included), but after today I definitely don't mind having it if it is made in this style.

I served it over sauteed mushrooms (garlic, onions) and just a little bit of white wine sauce. It looks quite burnt in the pictures, but it tasted fine to me. Hopefully I won't get too many carcinogens from it

Pics:

[image loading]

[image loading]

[image loading]

I think I may foray into French cuisine soon, and hopefully get a good handle on European food by the end of this summer If anyone has any suggestions on fine European dishes, I would love to try them out! Enjoy!

*****
SubtleArt
Profile Blog Joined January 2010
2710 Posts
July 28 2010 01:46 GMT
#2
Can you do some kind of perogies dish?
Morrow on ZvP: "I'm not very confident in general vs Protoss because of the imbalance (Yes its imbalanced, get over it)."
deth
Profile Blog Joined August 2009
Australia1757 Posts
July 28 2010 02:00 GMT
#3
WOW, amazing work man! My mouth is watering so much right now its crazy
tree.hugger
Profile Blog Joined May 2009
Philadelphia, PA10406 Posts
July 28 2010 02:03 GMT
#4
Ah, that's excellent. I love scallops, I'd order that off of your menu.

It's a toss up between mussels and scallops for me next week, and I think you've convinced me. I love cooking blogs, I should try one.
ModeratorEffOrt, Snow, GuMiho, and Team Liquid
JohnColtrane
Profile Blog Joined July 2008
Australia4813 Posts
July 28 2010 02:04 GMT
#5
this would be great if you removed the seafood from the dish
HEY MEYT
Lexpar
Profile Blog Joined March 2009
1813 Posts
July 28 2010 02:14 GMT
#6
Sooooooo huuuuuuuungry
apm66
Profile Blog Joined April 2010
Canada943 Posts
July 28 2010 02:18 GMT
#7
omfg wtf WANT!
(╯°□°)╯︵ ┻━┻
QuanticHawk
Profile Blog Joined May 2007
United States32046 Posts
July 28 2010 02:22 GMT
#8
the salmon and scallops look amazing. The lobster looks good too. If you're only using tails you get them frozen instead of fresh??
PROFESSIONAL GAMER - SEND ME OFFERS TO JOIN YOUR TEAM - USA USA USA
lokiM
Profile Blog Joined June 2008
United States3407 Posts
July 28 2010 02:23 GMT
#9
you gotta love to hate food blogs
You can't fight the feeling.
chesshaha
Profile Joined March 2010
United States1117 Posts
July 28 2010 02:26 GMT
#10
So amazing, look so good, ALL OF THEM!

You should open up a restaurant, I bet it will be packed everyday.
"Hopefully you're not the real TLO so it's not casted" - SpecialK
Nyovne
Profile Joined March 2006
Netherlands19133 Posts
July 28 2010 02:31 GMT
#11
I just ate and this instantly made me wanna eat again XD. Cheers, nice pics! If it tastes as good as it looks.. hmm XD.
ModeratorFor remember, that in the end, some are born to live, others born to die. I belong to those last, born to burn, born to cry. For I shall remain alone... forsaken.
SilentCrono
Profile Blog Joined March 2010
United States1420 Posts
July 28 2010 02:41 GMT
#12
yeah, next thing i'm gonna learn how to cook is scallops. cuz they are awesome.
♞ Your soul will forever be lost in the void of a horse. ♞
vek
Profile Joined March 2010
Australia936 Posts
July 28 2010 02:55 GMT
#13
Those all look so tasty... Too bad I'm only having a sandwich for lunch

Scallops are one of the tastiest things on earth when done right.
endy
Profile Blog Joined May 2009
Switzerland8970 Posts
July 28 2010 03:06 GMT
#14
Nice blog !

You should try to cook scallops with a more neutral sauce. Imho, the taste of scallops is delicious but subtle and should not be covered by a tomato sauce. A very easy way to cook it is pan sear them in butter (not margarine for god's sake, but you seems to have a good culinary culture, so I guess you know what I'm talking about ). You need the pan to be very hot. Don't forget to add a spoon of oil in the butter to prevent it to burn (most useful cooking tip ever !) as burnt butter is very unhealthy and distasteful. You only need to cook them around 1 or 1.30 minute on each side. Add a dash of lime in the butter once you have taken off the scallops. Use the mix of butter and lime as a sauce to coat the scallops in the plate. You might need to add some salt depending on how your scallops are naturally salty.

A little variant of this recipe is to add some fresh ginger juice at the same time as the lime. Ginger is one of the few spices that can interact very well with seafood without hiding the seafood taste. Avoid ginger powder.

All the light creamy sauces are fine too.

If you are looking for simple french or mediterranean recipes, PM me. I am french, I love cooking and would be glad to share with someone interested.
ॐ
NeverGG *
Profile Blog Joined January 2008
United Kingdom5399 Posts
July 28 2010 03:09 GMT
#15
I don't even like seafood, and I'd like to eat these :D
우리 행운의 모양은 여러개지만 행복의 모양은 하나
fOrQQ
Profile Blog Joined March 2008
Hong Kong321 Posts
Last Edited: 2010-07-28 03:15:39
July 28 2010 03:10 GMT
#16
Thanks guys, appreciate all the comments :D Wish I could open a restaurant but I'm just a newb at the moment Wonder why I went into comsci instead of culinary school XD

On July 28 2010 10:46 SubtleArt wrote:
Can you do some kind of perogies dish?


That's a Polish dish am I right? I could try that, though I'm not a big fan of loads of onions or sour cream.

On July 28 2010 11:04 JohnColtrane wrote:
this would be great if you removed the seafood from the dish


Don't get what you mean, do you not eat seafood?

On July 28 2010 11:22 Hawk wrote:
the salmon and scallops look amazing. The lobster looks good too. If you're only using tails you get them frozen instead of fresh??


Thanks! Nah, the market I frequent doesn't have fresh lobster, whole or tail. They only have frozen tails.

On July 28 2010 12:06 endy wrote:
Nice blog !

You should try to cook scallops with a more neutral sauce. Imho, the taste of scallops is delicious but subtle and should not be covered by a tomato sauce. A very easy way to cook it is pan sear them in butter (not margarine for god's sake, but you seems to have a good culinary culture, so I guess you know what I'm talking about ). You need the pan to be very hot. Don't forget to add a spoon of oil in the butter to prevent it to burn (most useful cooking tip ever !) as burnt butter is very unhealthy and distasteful. You only need to cook them around 1 or 1.30 minute on each side. Add a dash of lime in the butter once you have taken off the scallops. Use the mix of butter and lime as a sauce to coat the scallops in the plate. You might need to add some salt depending on how your scallops are naturally salty.

A little variant of this recipe is to add some fresh ginger juice at the same time as the lime. Ginger is one of the few spices that can interact very well with seafood without hiding the seafood taste. Avoid ginger powder.

All the light creamy sauces are fine too.

If you are looking for simple french or mediterranean recipes, PM me. I am french, I love cooking and would be glad to share with someone interested.


Wow, thanks for the tips! I'm not a huge fan of ginger myself, but I can give it a try. The tomato salsa wasn't actually very overpowering (didn't use premade paste, just lightly sauteed some diced cherry tomatos and added a hint of lemon juice and zest) but I understand what you mean.

I actually burnt butter before, not a good experience. But yeah, I mostly use butter instead of margarine now.

I'm actually really interested in European cooking, especially French (Mediterranean is fine too!). I actually wanted to try Coq au Vin and Beef Bourgignon before but I realized you need a lot of time to make it (marinade a whole day before QQ)
apm66
Profile Blog Joined April 2010
Canada943 Posts
Last Edited: 2010-07-28 04:52:26
July 28 2010 04:51 GMT
#17
You should be banned for posting amazingly delicious-looking food! >:|
(╯°□°)╯︵ ┻━┻
JohnColtrane
Profile Blog Joined July 2008
Australia4813 Posts
July 28 2010 05:07 GMT
#18
On July 28 2010 12:10 fOrQQ wrote:
Thanks guys, appreciate all the comments :D Wish I could open a restaurant but I'm just a newb at the moment Wonder why I went into comsci instead of culinary school XD

Show nested quote +
On July 28 2010 10:46 SubtleArt wrote:
Can you do some kind of perogies dish?


That's a Polish dish am I right? I could try that, though I'm not a big fan of loads of onions or sour cream.

Show nested quote +
On July 28 2010 11:04 JohnColtrane wrote:
this would be great if you removed the seafood from the dish


Don't get what you mean, do you not eat seafood?

Show nested quote +
On July 28 2010 11:22 Hawk wrote:
the salmon and scallops look amazing. The lobster looks good too. If you're only using tails you get them frozen instead of fresh??


Thanks! Nah, the market I frequent doesn't have fresh lobster, whole or tail. They only have frozen tails.

Show nested quote +
On July 28 2010 12:06 endy wrote:
Nice blog !

You should try to cook scallops with a more neutral sauce. Imho, the taste of scallops is delicious but subtle and should not be covered by a tomato sauce. A very easy way to cook it is pan sear them in butter (not margarine for god's sake, but you seems to have a good culinary culture, so I guess you know what I'm talking about ). You need the pan to be very hot. Don't forget to add a spoon of oil in the butter to prevent it to burn (most useful cooking tip ever !) as burnt butter is very unhealthy and distasteful. You only need to cook them around 1 or 1.30 minute on each side. Add a dash of lime in the butter once you have taken off the scallops. Use the mix of butter and lime as a sauce to coat the scallops in the plate. You might need to add some salt depending on how your scallops are naturally salty.

A little variant of this recipe is to add some fresh ginger juice at the same time as the lime. Ginger is one of the few spices that can interact very well with seafood without hiding the seafood taste. Avoid ginger powder.

All the light creamy sauces are fine too.

If you are looking for simple french or mediterranean recipes, PM me. I am french, I love cooking and would be glad to share with someone interested.


Wow, thanks for the tips! I'm not a huge fan of ginger myself, but I can give it a try. The tomato salsa wasn't actually very overpowering (didn't use premade paste, just lightly sauteed some diced cherry tomatos and added a hint of lemon juice and zest) but I understand what you mean.

I actually burnt butter before, not a good experience. But yeah, I mostly use butter instead of margarine now.

I'm actually really interested in European cooking, especially French (Mediterranean is fine too!). I actually wanted to try Coq au Vin and Beef Bourgignon before but I realized you need a lot of time to make it (marinade a whole day before QQ)


i hate it lol, seafood smells like man juice
HEY MEYT
dyren
Profile Joined December 2009
United States260 Posts
July 28 2010 05:14 GMT
#19
What do you know, I'm on a seafood diet right now! I see food and I eat it!!! This looks delicious!

+ Show Spoiler +
sorry for the recycled joke XD
(╬ ಠ益ಠ)
HeadhunteR
Profile Blog Joined October 2009
Argentina1258 Posts
July 28 2010 06:33 GMT
#20
great googly moogly that looks sooo goooooooooood i love your blogs !!!!!!!!!!!!
in The Kong line forever
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