Seafood - The Cook's Cook

Mini Lobster Rolls with Herbs and Lemon Zest

Ben Hasty — Wed, 25 Aug 2021 18:36:32 +0000

The price of lobster may be soaring at the moment, but you can make the most of this luxury ingredient by starring it in appetizer-sized mini rolls. Make this lobster roll salad with the classic combination of tarragon, parsley, and chives, or add a twist with pinches of cumin and coriander. Either way, be sure to use warm, freshly-shelled lobster for the best flavor and texture.

Treat yourself with more at-home lobster recipes such as:

Roasted Squash with Scallops & Lobster in Cream Sauce

Lobster Bisque

Lobster and Cauliflower Fungus Ravioli with Saffron Butter and Mushroom Cream

The post Mini Lobster Rolls with Herbs and Lemon Zest appeared first on The Cook's Cook.

Efo Riro

Arifur Rahman — Thu, 15 Apr 2021 16:03:09 +0000

Efo Riro is derived from the Yoruba language in Nigeria. Efo means “green leafy vegetable” and riro means “to stir.” Efo riro simply means “stirred leafy vegetable.” I was most attracted to this dish by its vibrant color and ingredients. It is traditionally made with a combination of seafood, tripe and meats; instead I opted to make this with only seafood. The seafood brings back memories of my childhood home, and the spices and vegetables remind me of my university days at my friend’s home.

The post Efo Riro appeared first on The Cook's Cook.

Coconut Curry Mussels

Jean Kerr — Mon, 06 Jul 2020 17:29:00 +0000

I like to use nice plump mussels for this recipe. Often the farmed or cultured mussels found in markets are larger than wild picked and tend to be less work to prepare for cooking. Any fibers that the mussels use to attached themselves to rocks or rope for cultivated mussels, should be pulled off (‘debearding’ as it’s known) as the strands are tough and inedible.

The post Coconut Curry Mussels appeared first on The Cook's Cook.

Pan-Seared Scallops

Philip Nicholas — Thu, 20 Feb 2020 21:09:35 +0000

This recipe works best with extra large scallops, no more than 15 per pound, but if using smaller ones keep the heat high and decrease the cooking time. Also, always ask for dry-packed scallops, meaning they have not been soaked in phosphates, which causes them to swell with water which they then release when cooked, making them impossible to sear. Dry pack scallops cost more, but you’re not paying for the extra weight from the retained moisture of soaked scallops.

The post Pan-Seared Scallops appeared first on The Cook's Cook.

Mussels

Denise Landis — Tue, 22 Jan 2019 16:51:48 +0000

The post Mussels appeared first on The Cook's Cook.

Cream of Mussel Soup

Denise Landis — Tue, 22 Jan 2019 16:51:38 +0000

Adapted from The Seafood Cookbook, Pierre Franey and Bryan Miller (1986 Times Books)

The post Cream of Mussel Soup appeared first on The Cook's Cook.