Shellfish me…

Crawfish

During my childhood days, my family were not so lucky to eat some “luxurious” foods like steak, lobsters and shrimps or prawns. Me and my sisters would see these foods on TV and in the restaurants but those are not usually part of our order. I guess that is why when my dad had the shrimp exporting business with his Korean friends, we were so excited to see a lot of prawns being brought to our house and packed for export.

This was also the time when my mom started to try out different  recipes for prawns and she was successful . On our constant trip to the market, she showed me different types of seafood and later on, I have learned they are categorically known as “shellfish”.  I got interested in studying different types of shellfish and in some of my dining experiences, I encountered the most common types of shellfish; and discovered that they are one of the most expensive cuisines anywhere you go.

Shellfish are aquatic animals protected by some sort of shell. Based on skeletal structure they are categorized distinctively as: 

UNIVALVES  or the single-shelled mollusks like:

Abalone

Conch

Snail or Escargot

BIVALVES or mollusks with two shells joined together by a hinge like:

Clam

Mussel

Oyster

Scallops

CEPHALOPODS or those with tentacles attached directly to the head like:

 

Octopus

Squid

CRUSTACEANS or mollusks with joined exterior skeletons or shell like:

Crab

Lobster

Shrimp

 I also learned that when buying shellfish, we should always look for signs of movement. While lobsters and crabs should move about, clams, mussels and oysters should be tightly closed, or close when touched. As they age, they will begin to open. Any shells that do not snap shut when tapped should be discarded; this means that the fish is dead.

Below is one of mom’s shrimp specialties, Prawns in Garlic and Sweet Chili Sauce. Learning it from her is like learning it from  a pro. 

INGREDIENTS

1 lb fresh prawns

4-5 cloves garlic , chopped (more if you want )

1 red onion, chopped

2 tbsp. Oyster sauce

1 tbps. Hot sauce

2 tbsp. Tomato catsup

2 tbsp. Oyster sauce

1 tsp butter

Salt and pepper to taste

PROCEDURE

Clean and devein prawns. Place in a pan with ¼ cup water and add 1 pinch of salt. Cook until prawns turn pink. Remove from heat and set aside.  Heat a tbsp cooking oil and butter. Sauté garlic and onion for about 2 minutes, and add in the cooked prawns. 

Mix in the oyster sauce, hot sauce and tomato sauce. Let it simmer for about 10 minutes. 

Place on platter and serve while still hot. Enjoy!

Happy eating J

fish be with you.. :)

One of my favorite places to go to during my free time is the market place. I love the sight of fresh meat and poultry as well as those fresh fish where you can still see them jumping up and down from the pail. And of course, I am saving the best for last, the colorful sight of fresh fruits and vegetables.

Nowadays, I have not been much out on markets because you may notice that if you go to a grocery, or the supermarket as me and my sisters would term it, they have all these items on sale as well. They are now a one shop store where you can find anything you need, from your fresh meat to the vegetables, to the canned goods and even ready to wear clothes and hardware items. You don't need to go anywhere else.

With my trips to the grocery store an the market place, there is one major difference that I have discovered. The grocery store may always have the meat, poultry and seafood available anytime, but they have already been frozen and you may notice some of them have already been turned to flavored cuts, like barbecue, shanghai mix and some are even breaded already. The market place on the other hand sells REAL fresh items, meats fresh from the slaughter house and seafood fresh from the sea. This is where the excitement is, seeing them fresh, clean and odor free.

I first wanted to talk about the some of the types of fish I noticed on my trips. The theoretical knowledge I've learned from school and the culinary books I'm reading gave a clearer understanding that although fish looks the same, they are categorized according to how they look.

Fish are also categorized by their activity level: low, medium or high. The more the fish swims, the darker its flesh will be. Darker fleshed fish have a higher oil content and have stronger flavor. Always consider the oil content of fish when choosing the best cooking technique. Low and high-activity fish have limited cooking methods, while medium-activity fish are quite versatile.

I have taken a picture of these types on one of the famous culinary books ever out in the market, tagged by Paul Bocuse as the "the bible of all chefs", the The Professional Chef 8th Edition. 


The Flat Fish - The characteristics of flat fish includes the following: one pigmented and one non-pigmented side, either right or left eye

1. Halibut                                 5. Black-back flounder (right-eyed),
2. Turbot                                 6. Fluke (left-eyed flounder)
3. Petrale sole ,                        7.Gray sole
4. Lemon sole                          8. Dover sole

Low Activity Round Fish - The characteristics of round fish includes the following: eyes on both sides of head; swim in upright position; firm grill plate

1. Wolf fish                                   4. Cod
2. Haddock                                  5. White Hake
3. Pollock

Medium-Activity Round Fish 

1. Walleyed pike                                    6. Silk snapper

2. Tilefish                                               7. Hybrid striped bass

3. Grouper                                             8. Black sea bass

4. Yellowtail snapper                              9. Wild striped bass

5. Vermillion snapper

High-Activity Round Fish

1. Mahi-mahi (head-off)                                   6. Spanish Mackerel

2. Farm raised King Salmon (Pacific Salmon)   7. Atlantic Mackerel

3. Atlantic Salmon                                            8. Pompano

4. Arctic Char                                                  9. Yellowfin Tuna (loin)

5. Rainbow Trout

Nonbony Fish

1. Sturgeon (head-off)                                3. Skate Wings

2. Swordfish Wheel                                   4. Monkfish

Other types of fish are: 

Eel

Catfish

Anchovy

Sardine Fish

Tilapia

John Dory

I have not really looked into the details of the difference in terms of fish structures but one thing is for sure, they do have almost the same external and internal parts:

INTERNAL ANATOMY

I have learned to love fish these days and one of my family's favorite is "Steamed Fish Fillet in Soy and Garlic Sauce", as always, recipe follows below.. enjoy!

Ingredients:

white fish fillet (I use cream dory)

salt and pepper

slices of ginger

1/4 cup light soy sauce

1/3 cup water

2 tbsp brown sugar

1/2 tsp grated ginger

1 tsp sesame oil

1 tbsp oyster sauce (optional)

green onions, chopped

fried garlic chopped

Season fish fillet with salt and pepper and place slices of ginger on top of each fillet. Steam for 10 minutes and set aside. Combine light soy sauce, water, brown sugar, grated ginger, sesame oil, oyster sauce and simmer. Place steamed fish in a shallow bowl and pour over sauce. Top with chopped spring onions and browned fried garlic.

happy eating! J

let's cook something

It has been our devotion to abstain from our favorite foods during Lenten season and this year, as I have always been doing, I abstain from eating red and white meat, beef, pork and chicken. That is why I am always on the look out for some seafood and vegetable recipes. Aside from the ones that I have always been cooking, I found some recipes for pasta sauces and also shrimp and seafood. Last Friday, I started to make some new discoveries and they were a blast!

I wanted to share some of them with you so to make this as simple as it can be, I have provided the recipes below and I hope you can enjoy it as much as we did. Today is Friday again so I will be making a new set of dish after this.

PASTA WITH SHRIMP AND SUN DRIED TOMATOES

1 pack spaghetti
1 tsp olive oil
2 tsp crushed fresh garlic
1 lb cleaned shrimp
1/2 cup diced sun dried tomatoes (not packed in oil)
2 tbsp dry white wine
1/2 cup chicken broth
1 tsp fried rosemary
1/2 tsp ground black pepper
1/2 cup minced fresh parsley

Cook pasta al dente according to package directions. Drain well and return to pot. Add olive oil, toss and set aside. In a skillet, spray some cooking oil and add garlic, shrimp, sun dried tomatoes, wine, broth, rosemary and pepper to the skillet and stir to mix. Cover and cook over medium heat for three minutes or until the shrimps turn pink and the tomatoes plump. Reduce to low heat. Add pasta to the shrimp mixture, tossing gently, cooking for a minute or two or until the mixture is heated thoroughly. Toss in the parsley and serve immediately.

BAKED FISH IN GARLIC WHITE WINE SAUCE

4 Tilapia fish fillet
4 cloves crushed garlic
2 tbsp white wine
salt and pepper to taste
1/4 cup melted butter
1/4 cup panko bread crumbs
2 tsp dried parsley or 2 tbsp freshly chopped parsley

Lay fish fillet in baking pans (grease if needed). Cover season with salt and pepper, garlic and wine. Combine butter, bread crumbs and parsley. Crumble over fish. Bake at 425 degrees for about 15 minutes or until fish is flaky. Serve hot.

Time to do the next set of menu..

happy eating! J

let's now set the table

One of the categories of the Chef's on Parade is the table setting competition. A team of 5 or 6 persons would create an original theme for table setting. These are judged according to originality and style. During this event, you can see different ideas on how you can set a table, complete with center piece and table menu. 

When I was in college, I loved going to this event because I really learn a lot and just by looking at all the different designs of dining, kitchen and bar concepts really made my day. 

This was when I have been conscious of the type of table for each occasion and it was also when I have learned that a table must be set with practicality to avoid causing any inconvenience on the part of the diner. In general, we can categorize table setting as formal and informal.

A formal table seeing is usually set for a meal that will have many courses and a variety of wines. For formal meal, each place setting will need the appropriate number of plates and cutlery. You may have wait staff changing out the courses, so the initial setting will only need the appropriate dinner ware for the first course. But the formal setting would actually include a number of plates and cutlery, plus several wine glasses that would accompany the type of meal you are having.

For an informal meal, you will only need less dinner ware. A very casual meal may only require a single plate, spoon, knife and fork. Usually only have one wine glass and water goblet.

A third type of table setting may also be considered one of the popular types we have here in the Philippines, the buffet style table setting, usually a set up for big parties, weddings, birthdays and other big events. Serving a meal buffer style not only offers the hostess convenience but provide the guests with an informal setting, giving them time to mingle and enjoy with other guests. This would also give the guests a variety of food choices. One tip for this setting, make sure that you keep all hot foods together and all cold foods together. This keeps the buffet balanced and keeps it pleasing to the eye.

With buffet set up, you may also see a simple table setting on each set of table. This looks just like the informal  setting except for the plate, and in some setting the cutlery as well, because this is usually found on the buffet set up already.

Whether you’re setting the table for a formal dinner event or a casual family meal, there are nany factors that need to be taken into consideration. Table settings can range from simple and easy to elaborate and complicated. Putting together the right setting will help set the tone for any meal. Understanding the different types of table setting and what each entails is the first step in putting together a beautiful and well-planned meal.

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This recipe has been one of my favorite since it is very easy to make. You can either bake it or simply deep fry it, but this recipe calls for baked chicken. Either way, you will surely enjoy it as part of your formal or informal meal. 

BAKED CHICKEN CORDON BLEU

Ingredients:

4 skinless, boneless chicken breasts halves

1/4 tsp. salt

1/8 tsp. ground clack pepper

slices cheddar cheese ( or quickmelt cheese)

slices of cooked ham

bread crumbs

Procedure:

1. Preheat the oven to 350 degrees F (175 degrees C) and line baking pan with butter

2. Pound chicken breasts to 1/4 inch thickness

3. Sprinkle both sides of chicken with mixture of salt and pepper. 

4. Place one cheese slice and ham on top of each chicken breast. Roll up each breast and secure with toothpick.

5. Roll in bread crumbs and place in prepared baking pan with butter. 

6. Bake for 30-35 minutes.

7. Serve with white sauce (recipe follows)

White Sauce 

Melt 2 tbsp butter in a saucepan over low heat and stir in 2 tbsp of flour. Stir and cook for about 2 minutes but do not brown. Gradually stir in 1 cup milk and continue cooking over low heat, stirring constantly, until sauce begins to thicken. Season with salt and pepper. For a richer sauce, you can use cream instead of milk.

happy eating! J