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    You are in: Home / Community Forums / Fish & Seafood / Just for fun...what's your wildest seafood recipe???
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    Just for fun...what's your wildest seafood recipe???

    Go to page << Previous Page  1, 2
    Sat Mar 31, 2007 11:52 am
    Forum Host
    Kitchen Witch, I will definitely look for your plum sauce recipe. I have a recipe that calls for plum sauce, and I can never find it here where I live. The next time I make my recipe, I'm going to try your plum sauce with it.
    Bert's Kitchen Witch
    Sat Mar 31, 2007 11:57 am Groupie
    Wow, thanks DreamGoddess! I have not posted it yet(been lazy I guess) but I will do it very soon! icon_lol.gif
    P.S. DH's family is from Al. too, and we plan to move there in a few years, when his contract at the hospital here is up.It is SOOO beautiful there! I'm from deep S.E. Texas, and I love the Wooded SouthLand!
    Tue Apr 10, 2007 11:45 am Groupie
    Lorac wrote:
    icon_biggrin.gif Cod and Cabbage Stew - sounds weird and few people have dared to try it.

    I tried it!!!!! I loved it and have made it a couple of times since tthen.
    Buster's friend
    Sat Apr 14, 2007 1:20 pm Groupie
    Now's the time of year to give this a try - used to be considered a luxorious staple of spring then fell into obselence - now back as "haute cuisine" LOL - this stuff is divine! Potomac Panfried Shad Roe
    Foggy Kitchen
    Wed Apr 25, 2007 4:02 pm Groupie
    Slightly off subject, but I love CAVIAR, and I'm not a snob about it. I like common red salmon roe as much as Baluga, but budget restraints are dominanat. One thing I've learned about "proper" eating of caviar is that one does not use a metal utensil; rather, a shell or wooden spoon, and in Philippines, coconut shell spoons are popular. Any delectable notes on CAVIAR for the low budget food freaks?

    Also, I'd like some recommendations on using the common canned herring, salmon, smoked oysters, mussels, sardines, etc. -the stuff you see periodically on sale in major gro stores. Typically, I eat it right out of the can with crackers, or add to a pasta or rice dish as a protein and flavor boost. (I don't need tips on canned tuna, as I've lots experience there).

    Finally, my local Asian market has large fresh fish heads available, and I'm intrigued - like maybe to make a fish stock?
    Buster's friend
    Wed Apr 25, 2007 4:54 pm Groupie
    foggy kitchen - cut out the gills & make stock (gills can turn stock bitter - blech!) or roast heads for the cheeks - very yum piece that is often waaay tooo small. I used to go to a little sushi bar in Seattle where there would be ARGUMENTS about how many halibut cheeks could be ordered by individuals & tables when they were available!
    Allybee Z
    Tue Dec 25, 2007 12:51 am
    Semi-Experienced "Sous Chef" Poster
    Bloody Mary Clam Shooters curtesy of do these babies sound good to only me? My family thinks I'm crazy.
    Michael Boyd
    Fri Mar 21, 2008 3:48 am Groupie
    Allybee Z wrote:
    Bloody Mary Clam Shooters curtesy of do these babies sound good to only me? My family thinks I'm crazy.

    There's a little seafood joint by me that serves oyster shooters by the frieghtcar load. I think a clam shooter with bloody mary sounds deelish!

    I guess I'm crazy too. drunk.gif
    Thu Jul 07, 2011 10:38 am
    Newbie "Fry Cook" Poster

    PLEASE post your South African bouillabaisse recipe - for us Seffricans!
    Dreamer in Ontario
    Tue Jul 26, 2011 8:35 am Groupie
    I can't beat the wildness of some of the previous posters but I find this one pretty unusual up here in Canada

    Mexican Salad in a Tortilla (Ww 6 Pts)
    Tue Jul 26, 2011 2:25 pm
    Forum Host
    (How did you find this old thread? rotfl.gifrotfl.gif)

    But my wildest seafood creation which paid off and which is totally delicious is a seafood bobotie!!!

    My sister and I have a cookbook coming out in August (NOT bragging, just stating facts! icon_cool.gif ) which has that recipe.

    I have used lots of my recipes on, and told the publishers so. They were fine with it.

    I tweaked that seafood bobotie -- then sent the recipe to my sister, who is a great food critic. She tried it, and gave it the thumbs up for our planned book.

    However ---- icon_eek.gif I have NO idea how the recipe will work out for other cooks, with different seafoods ... Writing a recipe is a scary business!! icon_eek.gif
    Sun Sep 11, 2011 9:40 pm
    Newbie "Fry Cook" Poster
    I personally cook a Red Curry Seafood risotto thats completely unorthodox.
    Its basically a combination of thai and italian cuisines and it works amazingly well.
    Found it on this website.
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