Nutritious Squid and Calamari Fish

Like meat, fish and poultry, squid and octopus provide high-quality proteins with sufficient amounts of all the essential amino acids. Both have less saturated fat than meat and small amounts of omega-3 fatty acids, a group that includes the essential fatty acid linolenic acid, plus ecosapentaenoic acid (EPA) and dicosahexanoic acid (DHA), the primary unsaturated fatty acids in oils from fish.

However, like shellfish, squid and octopus may be a significant source of cholesterol. The cholesterol content of squid and octopus can vary from animal to animal. There is no reliable guide to choosing the one that is lower in cholesterol. As a general rule, the mantle (body) generally has less cholesterol than the tentacles.
Four ounces raw squid has 1.58 g fat (0.38 g saturated fat), 266 mg cholesterol, and 17.8 g protein. Four ounces of raw octopus has 1 g fat (0.3 g saturated fat) and 54 mg cholesterol, and 17 g protein. The most nutritious way to serve this food is to prepare with little or no added fat, so as to preserve the seafood's status as a low-fat food. People who are on low-cholesterol, low-protein and low-sodium diet should avoid this food.
When buying, look for fresh whole squid with clear and smooth skin. The squid should smell absolutely fresh. Squid larger than 8 inches may be tough. Choose fresh, whole baby octopus or octopus meat that looks and smells absolutely fresh. Octopus larger than 2 to 2.5 pounds may be tough.
Always refrigerate fresh, cleaned octopus or squid immediately and use it within a day or two. Frozen squid or octopus will keep for one month in a 0 degrees F freezer.

Cindy is the host of http://www.asianonlinerecipes.com, a Free Asian Recipes website dedicated to all things on Asian Cooking and Culinary Guide with thousands of Cooking Tips.
Besides, she is also the co-host for http://www.vietnamese-recipes.com and http://www.asianhomerecipe.com.

Italian Lobster Ravioli with Pasta

While the Italian history and culture have celebrated their own pride and glory since ancient times, Italian cuisine also has its distinct specialty and a taste of its own. When it comes to the typical Italian dishes, pasta has always been one of the most common and popular ones, accepted all over the world. Among the varieties of pasta, stuffed pasta has a long history to go back to, existing even in the ancient days. Ravioli refers to one of the forms and varieties of Italian stuffed pasta, deriving its name from the verb "to wrap." Stuffing for pastas can include vegetables, meat, cream, fish, and lobsters. The word "ravioli" also indicates to a shape, a number of recipes have been created for various ravioli preparations.

Among a number of mouthwatering lobster raviolis, radicchio in the sauce can be simply wonderful in tempering the sweetness of the lobster in the stuffing. For serving four people the ingredients required would include one lobster, weighing around two pounds, olive oil, half a pound of red radicchio, washed, lightly oiled and seared on a grill till cooked but not burnt, dry white wine and salt, pepper and cayenne pepper according to taste. These ingredients can be used for stuffing, while for preparing the pasta two yolks and a whole egg, a cup of flour, ¾ cup of finely grained semolina, half a cup of unsalted butter and water are needed. Add a half-pound washed and coarsely shredded red radicchio, along with some salt and pepper according to taste. 2 tablespoons of minced parsley can also be used for garnishing.
The prepared pasta has to be left for an hour wrapped up in a moist cloth and the lobster has to be boiled for removing the shell. Chopped lobster meat and grilled radicchio would then require a seasoning with olive oil, lemon juice, white wine, salt, and both the peppers. By melting the butter in a skillet and sautéing the radicchio followed by a seasoning with the salt and pepper would complete the sauce.
The other favorite ravioli include Agnelotti with spiny lobster and shrimp. Detailed recipes of lobster raviolis are available on the Internet.

Lobster provides detailed information on Lobster, Lobster Tails, Lobster Recipes, Maine Lobster and more. Lobster is affiliated with Salmon Fishing.

Store, Prepare And Cook Live Lobster with Easy Chef 's Tips

Lobster Thermidor Recipe
Storage
Live Lobsters are reasonably hardy creatures. They store well in the bottom of the fridge, covered with a damp cloth and can survive for up to a week, they should be checked regularly, if in any doubt of their freshness cook them straight away. Once cooked treat as any cooked food and store for up to three days in the coldest part of your fridge.

Killing Lobsters.
There are many different ways to kill a Lobster from drowning it in fresh water to dropping it into boiling water or even using a large chef’s knife through the centre of its head between the eyes. Don’t remove the bands on it's claws, they were put there to prevent them eating each other as they are carnivorous and also for your fingers safety too! They can snap at you very fast at room temperature so be careful not to get on the wrong side of it!
Cooking.
1. Using the largest saucepan you have, half fill with fresh water and add plenty of salt, and bring to a vigorous boil.
2. Drop the Lobster in and bring back to the boil.
3. When the water comes back to the boil wait about 15 mins for up to 1 1/2lb and add 5 mins per pound over that.
4. When cooked, strain the water into your sink and wash off the lobster in cold water.
5. Refrigerate if not required immediately
6. Pull off the claws and crack them, and remove the white meat.
7. Either pull off the tail and peel like a prawn, then cut the body lengthwise in half. Remove the grey gills.
8. Or using a large pointed chef’s knife, locate the centre of the cross conveniently located on the top of the shell, and push the point vertically through the shell and down through between the eyes. Turn the fish around and with the knife reversed in the same hole cut down through the tail. Separate the meat as above.
Recipe: Lobster Thermidor
Ingredients
1x750g/1½lb lobster, cooked 20g/¾oz
fresh parmesan, grated
For the sauce
30g/1oz butter 1 shallot, finely chopped 1x284ml/
10fl oz tub fresh fish stock 55ml/2fl oz white wine 100ml/
3½ fl oz double cream
½ tsp English mustard
2 tbsp chopped parsley
½ lemon, juice only salt freshly ground black pepper
Method
1. Cut the lobster in half and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.
2. For the sauce, put the butter in a pan, add the shallots and cook until softened. Add the stock, wine and double cream and bring to the boil. Reduce by half. Add the mustard, herbs, lemon juice and seasoning.
3. Pre-heat the grill and spoon the sauce over the lobster meat. Sprinkle with the grated Parmesan cheese. Place the lobster halves under a pre-heated grill for 3-4 minutes until golden brown.
If you would like to know more hints and tips like these then why not sign up to receive my free newsletter at superchefsecrets.co.uk

Nigel Brown is the author of Preparing Lobster. This article is linked to Top Chef Reveals Secret Of Dinner Party Success In New DVD and Superchef Nigel Brown Reveals Mirror Secrets

Delicious Baked Cod with Tomatos, Coriander

Ingredients:
Thick skinless cod loin fillet

2 tins of chopped tomatoes in tomato juice

6 garlic cloves (finely chopped)

Handful of coriander, known as cilantro in USA (roughly chopped)

Tbsp of olive oil

2oz of strong cheddar cheese (grated)

1/2 tsp sugar

Salt/freshly ground black pepper

Method:
Heat the olive oil in a large, deep (this is important - see below) pan and add the chopped garlic to sweat down, stirring well with a wooden spoon for a minute or two, careful that the garlic doesn't begin to brown. Add the chopped tomatoes, season well with salt and freshly ground black pepper and bring up to a simmer. This is where the deep pan becomes important as you shouldn't cover with a lid and in a shallow pan, the inevitable splashes make an unsightly mess of the cooker or hob!
After approximately an hour, having stirred your sauce occasionally, it should have become thick and velvety. Add the coriander and the sugar at this stage and stir through well. Remove your pan from the heat and put your oven on to preheat to 200 degrees.
Take an oval shaped, ovenproof dish and carefully spoon in half your sauce mixture. Lay your cod fillet gently on top, then use the remaining sauce to cover the fish completely. Place the dish into your oven and cook for about 35-40 minutes. Remove your dish carefully and sprinkle your grated cheese liberally over the form of the fish. Place back in the oven for 4/5 minutes until the cheeses has fully melted and begins to bubble. Serve immediately with boiled new potatoes and/or chosen vegetables.
http://www.squidoo.com/healthycookingrecipes/

Pickled and Grilled Salmon

Ingredients:
1-cup
Orange juice
1-cup
Teriyaki sauce
2-teaspoons
Sugar
4-medium
Salmon fillets, about 6 ounces each
Dash
Salt
Dash
Pepper

Instructions:
Pour orange juice, sugar, and teriyaki sauce in a medium size dish and place salmon fillets skin side up in dish; marinate for 1 hour before grilling.
Take a cedar grilling plank(can be bought at most stores for about one dollar) and soak in tap water for 2 hours.
Heat grill to medium heat and heat cedar plank on grill rack for 3 to 5 minutes. Place salmon, skin side down, on cedar plank on gas or charcoal grill; cover grill or close lid and cook. Cook 13 to 18 minutes or until fish flakes easily with fork. Do not turn salmon over. Do not overcook. Remember that fish continues to cook after removing from the grill.
Serves 4
Note: If you prefer maple instead of cedar then use maple or for that matter any wood flavor would do. I prefer cedar for the salmon.
This is a new recipe that I cooked last night and it was so good. You won't find this particuar recipe at Cristie's Cookin, but you will find many more outstanding recipes, cookbooks, spices, apron's kitchen things or even her thriller novel "11.11.11".

Cooking lessons for Cristie began at 8 years old with the best teacher in the world -- her Mom! Later, she cooked for the restaurant the family owned, and her love of the "trade" has grown ever since. Cristie's creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie's books at http://www.cristiescookin.com and http://www.tjstokes.com

Clam Chowder in Manhattan, New York

The name "Manhattan" comes to us from the word manna-hata, which means "island of many hills" in the language of the Lenape Native Americans. The island was purchased in 1626 from the Lenape by Peter Minuit, the third director of New Netherland, the territory discovered by the Dutch East India Company. The island was acquired for 60 guilders worth of trade goods, which has historically been translated to about $24, but is said to be about the equivalent of $500-$700 in today's United States currency.

In the late 1800's Manhattan clam chowder was called "Coney Island clam chowder" and sometimes"Fulton Fish Market clam chowder" (named after the Fulton Fish Market established in New York in 1822). The name "Manhattan clam chowder" became popular in the early 1900's. In contrast with New England clam chowder, Manhattan clam chowder is characterized by a transparent broth of a reddish color from one of its most important ingredients: tomatoes!
Here is a delicious recipe for Manhattan clam chowder that I have developed:
Ingredients:
4 6.5 oz. cans minced clams in clam juice
1 medium onion
2 cloves minced garlic
4 medium spuds, peeled and diced
2 medium carrots, chopped
3 large stalks celery, chopped
8 slices thick cut bacon, diced
1 10.75 oz. can condensed tomato soup
2 11.5 oz. cans V-8® vegetable juice
3 14.5 oz. cans diced tomatoes
1.5 tsp. dried thyme
2 tbsp. dried parsley flakes
1 bay leaf
1 tsp. Lawry’s® seasoned pepper (or ground black pepper)
Instructions:
Fry bacon in an 8 quart kettle. Add the fresh veggies and lightly sauté in the bacon grease for about 10 minutes. Add the canned items (except for clams) and simmer for about 3 hours. Add the clams, including the clam juice, and simmer for ½ hour or until ready to eat. Serves 10 to 14. Just freeze the leftovers and have again!
I love New York!
Copyright © 2007 Lee Griffith. All rights reserved.

ABOUT THE AUTHOR: Lee Griffith, a.k.a. "Griff" is the author of several blogs. Griff describes himself as a "former kitchen klutz" who now has a passion for cooking and developing great recipes. Griff would like to send you a FREE E-BOOK with 32 great chili recipes, along with a free recipe every week via email. To receive, simply click on http://optin2.griffsrecipes.com Check out "Griff's Recipe Report" at http://GriffsRecipeReport.com

Live Lobster Recipe in Your Kitchen

One of the first things that you have to come to terms with in cooking live lobster is the fact that you will be the person that will place a living creature in water that is boiling. Most people feel squeamish about this. They are not sure they can do it. This is what makes cooking live lobster so different.

When you buy chicken or fish or beef, the deed has already been done someone else. You do not see the animal alive and kicking. Once you do get over your uneasiness, cooking live lobsters are easy. And they taste way more delicious than the frozen kind.
You probably bought your lobster live either through a local seller or an online seller. Make sure that it is alive and kicking when it arrives at your doorstep. Ideally you should cook the lobster right away. If you are not going to, then you should place it in the refrigerator right away. Lobsters can live for a few hours outside of water.
When buying the lobsters, as much as possible try not to buy any that over a pound or pound and a half. Lobsters that are too large, end up getting cooked unevenly. So while some parts cook well, others do not. When you are ready to cook, make sure that you select a pan that is large enough to hold the lobster. Make sure to fill it with enough water to hold the lobster without the water spilling over. Bring the water to a boil where the water is rolling. Do not place the lobster in the water until it is hot enough that it is rolling.
Before placing the lobster in the water, remember to remove the rubber bands that hold the claws together. Grab the lobster firmly and place it head first into the boiling water. Be careful to not splash hot water over yourself. Once about half the lobster is immersed in the water, you can release it.
You will know that the lobster is cooked, because it will turn red. Or if you want you can see if the claws can be pulled easily from the body. If you can, this also means that the lobster is cooked. Remove the lobster from the pot and place it on a plate. Wait for it to cool down. Melt some butter. And enjoy your well deserved meal.

To find more tips and information on Cooking Live Lobster go to http://www.HowToCookLobster.net, a website which provides many articles with information, facts and recipes on lobsters. Among other things, you will find a delicious Lobster Recipe

Try Delicious Scallop Recipies

Seared Sea Scallops in Mandarin Sauce
Ingredients:
½ lb U/10 Sea Scallops
1 tbsp Olive Oil
2 ½ oz Mandarin Oranges
1 tbsp Chopped Onions
2 tbsp Green Onions
1 oz Mandarin Juice
4 tbsp Sweet Vermouth
1 tbsp Cold Butter
Pinch Salt & Pepper
Pinch Parsley
Wedge Lemon

Heat up olive oil in medium sauté pan at a medium flame. Sear scallops on both sides until lightly browned. Add your chopped onions, garlic & mandarin oranges and stir while cooking for 1 ½ minutes. Then add sweet vermouth and reduce to a low flame. Add mandarin juice, green onions, and wedge of lemon and let stand for 1 minute. Add cold butter and stir for 2 minutes. Add a touch of Salt, Pepper and Parsley to taste. Serve and Enjoy!
Pineapple Seared Sea Scallops
Ingredients:
½ lb U/10 Sea Scallops
1 tbsp Olive Oil
2 ½ oz Diced Pineapple
1 tbsp Chopped Onions
2 tbsp Green Onions
1 oz Water
4 tbsp Sweet Vermouth
1 tbsp Cold Butter
Pinch Salt & Pepper
Pinch Parsley
Wedge Lemon
Heat up olive oil in medium sauté pan at medium flame. Sear scallops on both sides until lightly browned. Add your chopped onions, garlic, & diced pineapples and stir while cooking for 1 ½ minutes. Then add sweet vermouth and reduce to a low flame. Add water, green onions, and a wedge of lemon and let stand for 1 minute. Add cold butter and stir for 2 minutes. Add a touch of salt, pepper, and parsley to taste. Serve and Enjoy!
Order seafood and prepare delicious recipes given above.
Keep reading our articles for delicious recipes made from:
Lobsters
Shrimp
Scallops
Meats
Crab
Chowder/Bisque
Appetizers
Desserts
Fish
Ready Serve Meals

Pathik writes articles for http://www.capecodcuisines.com Visit our website for more mouthwatering recipes

Some Clam Chowder Restaurants in Boston

When visiting Boston, or any destination in New England for that matter, you just can't leave without having a bowl of clam chowder. After all, isn't that a food staple in this region?

Having lived in New England all of my life, I can pretty much say that I am a Clam Chowder connoisseur. I know what you are thinking: Once you have tried clam chowder once, you know what it tastes like every time. Nothing could be further from the truth, which is why in this article I am focusing only on Boston's variety of clam chowders.
Boston is the largest city in New England, it has great theater, great museums and of course, great restaurants. These Boston restaurants have been perfecting their recipes for the past few years now, and because of this there are several that you simply must try when visiting Boston.
Legal Sea Foods is known in the region for its fresh fish. When you sit at your table, make sure to read your place mat. It explains the restaurant's history of going from a small-town fish market to serving clam chowder at Presidential Inaugurations. Their New England clam chowder recipe is very traditional. It is thick and creamy, with large clams and not too many potatoes. As you walk around Boston, you will find Legal Sea Foods restaurants in every section, and the quality of their clam chowder is the same at every restaurant.
The next two restaurants are both located in Quincy Market. The Salty Dog is a sit-down restaurant, located at the front end of Quincy Market, closest to Faneuil Hall. If you are visiting in the warmer months, be sure to sit outside where you can watch street performers from your table. The clam chowder here is similar to that of Legal's, but perhaps the clams are a little smaller.
The other restaurant in Quincy Market is the Boston Chowda Company. They are located inside Quincy Market, where all the food-court-style eateries are located. This place is great because you have can try the chowder before purchasing. They also give you the ultimate clam chowder experience by offering the opportunity to eat your chowder out of a sourdough bread bowl. Order one of these and find a spot in the center of Quincy Market, dip the bread into that delicious clam chowder and watch the people go by your table.
Another great restaurant for clam chowder is Gourmeli's in Copley. The recipe at this restaurant is not as traditional as the other restaurants mentioned above, but is a welcome treat for anyone interested in variety. Gourmeli's recipe seems to have a different spice in the chowder, and it appears to have some wild rice in it as well. These additions round out the flavor of the chowder in a completely different way, making this clam chowder a nice break from the norm. When visiting Gourmeli's, be sure to ask for a table in the open area, where you can listen to the music coming from the hotel lounge and watch the shoppers walk by from a respectable distance.
No matter where you go in Boston however, New England clam chowder is only one of the culinary adventures you simply must have when visiting this region. For more information on Boston Restaurants, visit: http://www.massachusetts-adventures.com/boston-restaurants.html where you will find more information on great restaurants in this city.
Copyright http://www.massachusetts-adventures.com All Rights Reserved.

Bettina Romberg is a Massachusetts native and takes great pride in telling you about all the highways and byways of the region. Massachusetts may be small, but there are big opportunities for adventure here!

Buying Caviar Online

Caviar has been a delicacy for many years and, in fact, still is. Once, only the feast of princes of Persia, caviar is now available for anybody to eat. But there are many things you must know when you decide to buy caviar. These are just a few common things to keep in mind when you put down money for a jar of delicious beluga.

First of all, do you even know what caviar is? There are some people who eat it and don’t know what it is or where it comes from. Caviar is basically the salted eggs of certain fish. They are scooped out of a fish before spawning, canned and sent out all over the world. Caviar comes from the Caspian Sea from sturgeon near Russia, Iran, Azerbaijan and Kazakhstan. Some of the best caviar will come from Beluga, Ossetra, and Sevruga sturgeons. The best caviar you could buy would have a low amount of salt.
The two main colors caviar comes in are black and red. Black is considered to be the better tasting one, but both are still good. If this is your first time buying caviar, you may want to buy red because it’s a little bit less expensive. There is also gold colored caviar but because of overfishing, this color is now very rare and very expensive. So expensive, in fact, that only royalty and heads of state can afford gold caviar.
Caviar is eaten by spreading it onto a slice of bread. There are millions of types of bread and truth be told, you can just put it on your favorite type. Make sure that whenever you spread or handle caviar in any way that you use a gold, wood, or plastic utensils. Silver and stainless steel that are commonly used in cutlery can alter the taste of the caviar. The last thing you want to do is pay good money for something and then ruin it by touching it with the wrong knife.
The best place to buy caviar online, directly from the manufacturer, so that you know the caviar is fresh, whereas at the store you never know how long that caviar has been sitting out. Plus, by buying caviar online you can shop and compare prices and sizes that regular can’t carry.
Now that you know what to look for when you buy caviar, go out there and try it. It is very easy to buy and compare not to mention very delicious.

If you want more information on how to buy caviar, go to http://www.squidoo.com/buycaviar/

Tasty Sushi in Orange County, California

Let's face it-sushi or sashimi can be either the most delicious thing you have ever put in your mouth or horrible. People either love the idea of eating out of the sea raw fish or shutter and grimace at the thought.

As a fan of this cuisine, I have tried several places within Orange County, California. Let's face it you stay where you are most comfortable and for me, the "OC" has been home for all but the first 5 years of my life. My entire family-even the newly teenaged niece and nephew have an affinity for the freshest and best of japanese "good eats".
These were some of our favorites:

O-nami's Seafood Buffet located in the Laguna Hills Mall. It is a buffet, but the restaurant has an attentive wait staff, so you never have a table full of dirty, empty dishes hanging around. Drinks are forever being re-filled without looking around. At any given time there are over 40 types of sushi being freshly prepared right in front of you. They also have an extensive hot food section, salad section and even a dessert bar. This enables everyone-non raw fish lovers included-to go home more than satisfied. Thankfully the mall is there for before and after exercising!
You and I Sushi in Laguna Hills. While not a buffet, this small strip mall family-run venue has a version of it by giving you one hour and a check off menu. We all have but one thing to say however, while the food has always been quite good, the service here is quite spotty. One visit had them second guessing us by serving us some of our favorites before we even got into our chairs, while another time we had nary a bite after the one hour limit, at which point they served everything on our personalized menu to our table within 15 minutes!
Osaka's Japanese Restaurant in Laguna Niguel. This is quite the hopping place! Beside offering a sushi bar with a very helpful master of the art, there is also a teppan area. We've done both. The food is excellent, great for celebrating a special occasion-especially the teppan side where the show is deftly performed by very talented chefs. Because it's located right outside the popular Nellie Gail area, you have a very upscale crowd populating this restaurant.
California Beach Sushi in Newport Beach has been around since 1985. It's a rather typical glitzy spot for this part of the county.
I Love Sushi Japanese Restaurant in Costa Mesa has been around and considered to be one of the county's most beloved institutions for this cuisine. Nothing too fancy, but just plain good.
Osu's in Westminster is another stalwart of the county's-I remember my father loving their miso soup and sushi back when I was in college-in the mid-'70's. It's a bit dark for my taste, but the decor and the good food, as well as the service, has never waned.
Again, sushi and sashimi is a love it or hate it type of cuisine, but the great thing about all of the above mentioned is that they all serve the traditional cooked Japanese fare as well.

Carine Nadel is on The Reader's Advisory Panel of Woman's Day magazine and has had numerous articles and recipes published both on various websites and print publications. To read more of her work, log onto: http://www.Carine-whatscooking.blogspot.com

Sushi Restaurants in Cowtown

Kansas City is known to many as Cowtown or the BBQ Capital of the World. With more than 100 barbeque restaurants, eating barbeque in this city is a way of life passed on from generation to generation.

While BBQ will forever be the staple cuisine of this city, there is a new kid on the block in the KC area. This cuisine has substituted ribs, burnt ends and BBQ sauce with rice, fish, and wasabi. That's right-- we're talking about Sushi. While it's safe to say that you can't find 100 sushi restaurants in KC, it can't be ignored that raw sea critters and spicy tuna are satisfying more Kansas Citians than ever before.
Sushi in Kansas City has hit the ground running with more and more restaurants popping up around the metro area. But unlike mouth-watering BBQ, there seems to be a definite love/hate relationship towards the rice covered raw seafood. On one side of the table are the addicted raw-fish advocates who can't get enough of the bite sized delights. On the other side are those who simply believe that food should not be eaten "half-alive." Regardless where your taste buds stand for these rolled culinary creations, you can't help but try Sushi at least once. As I always say, once you try a California Roll you'll keep coming back for more. Before you know it, your sushiphobia will disappear!
We went around in search of some finger-lickin' good sushi in Kansas City, and this is what we came up with:
Best Happy Hour Sushi: Kona Grill
This Plaza favorite not only has great sushi and a variety of American dishes, but it's also a great spot for grabbing a drink or two. When it comes to their rolls, take your time to look the menu over because they offer a diverse assortment of sashimi and rolls. The Volcano Roll is sure to bring you back time and again. A note to the wise, impatient and hungry-- you may want to make reservations unless you enjoy waiting 90 minutes to be seated for dinner. There's a lot of traffic at this restaurant, especially on the weekends.
Best Sushi Rolls: Sushi House & Jun's
If you're looking for some excellent Sushi in a great setting then don't miss out on Sushi House in Town Center. The Spicy Temptation Roll is sure to tempt your taste buds and the Tropical Roll is anything but Midwest. A full bar and menu of teriyaki, noodles, tempura, and bento boxes is also offered for lunch and dinner. If you want private dining that is relaxed, take off your shoes and try out one of Sushi House's private rooms. This place has such amazing sushi that you actually forget you're eating in a strip mall in Leawood.
Another great place for delicious rolls is Jun's Japanese in Prarie Village. Enjoy tempting tempura, sukiyaki, sashimi or hamachi. Order a bit of sake to wash everything down, and you're all set.
Best Sushi for Beginners: Nara
If you're a little weary about diving into the depths of sushi, then Nara is a great choice. At Nara, there's an assortment of menu items, ranging from Wakko Noodles to Lemon Grass Chicken to the Kobe Burger. Sushi beginners can try the Philadelphia Roll-- anything with cream cheese is automatically a good thing! Aside from the diverse menu, the bar and outdoor seating make dining at Nara a great night out.
Best Place for a Sushi/Steakhouse Compromise: Ichiban
Not quite sure if you want sushi or steak? Well don't worry-- you can have both at Ichiban in Westport. Ichiban Steakhouse and Sushi Bar serves up great entertainment right before your eyes no matter what you order. But if it is Sushi that you are craving, try the Plaza Roll and the Casper Roll both excellent choices, you won't be disappointed.
Best Cheap n' Good Sushi: Friend's Sushi & Bento Box
If you're craving good sushi but on a tight budget, then try Friend's Sushi & Bento Box, especially on Monday night. The sushi is just $1 per piece and select rolls just $3.99.
Best Neighborhood Sushi: Domo
If you're looking for some Einstein bagels, then you've come to the wrong place because you will now find Domo in this Brookside location. Perhaps their Philadelphia Roll will satisfy your cream cheese cravings. If you're looking for a wide assortment of traditional nigiri and exotic maki rolls then you should definitely try Domo out.
Best Date Sushi: Matsu
This great restaurant located in trendy Westport is just the place to have a quaint and relaxed sushi meal for two. The truly adventurous leave their culinary fate in the hands of the Sushi chef by selecting the Matsu special. The chef chooses a sample of raw and cooked sushi, sashimi and rolls. What are you craving? You better be ready for salmon, tuna, crab, caviar, snapper, eel or alligator!
Check out these other great KC area Sushi restaurants:
Kyoto Sushi & Steak House
Izumi Japanese Steak & Sushi
Jins Sushi
Kato
KC Sushi
Kokoro Express
Maui Express
Sushi Gin
Sushi Haru
Sushi Station
Wa (Lawrence, KS)

http://TastingSpace.com is Kansas City's exciting new online restaurant guide. At http://TastingSpace.com you can search over 1,000 Kansas City restaurants by menu item, cuisine, Kansas City neighbhorhood, and more. Rate what you ate and leave comments for your friends. Eat. Drink. Taste KC! For more information, go to Kansas City's restaurant guide, http://TastingSpace.com

Handle Shellfish My Way

There is an increasing number of seafood lovers who cannot resist the taste of seafood and its flexibility in preparation. Even though the seafood taste is special and cannot be replaced by any other food products, it cannot be denied that there is the problem of fear of food poisoning. Among the various seafood varieties, the shellfish is one of the better known type as it is quite easy to catch and absolutely delicious to consume. But the risk of food poisoning as a result of eating shellfish is also high as it can be rather difficult to clean them, so proceed with caution when consuming shellfish.

The place to purchase
It is very hard to find shellfish that is fresh nowadays. Even though some of the shellfish might appear to be fresh and newly caught, there might still be harmful microorganisms inside it. In order to find shellfish that is both fresh and not filled with dangerous organisms, you can approach the local fishing department authorities and find out which fishing area are approved by them to be safe from contamination. Some of the fishermen's harvest might be from fishing areas which are deemed too contaminated by various pollutants such as raw sewage and also other sources of bacteria outbreaks. When purchasing shellfish, ask for the fisherman's official shipping number or their tag which is issued when they are catching fish on legal safe areas out in the sea. If the area you live in is not located near any saltwater fishing hotspots, then you can try and visit the local fish market but make sure the fish stock turnover rate is high so there are always fresh fish around when you go there.
How to differentiate fresh shellfish from the old shellfish
When purchasing shellfish, you will need to look for signs of freshness and safety when going through the stock. The most obvious and easiest sign to catch is the look of the shellfish. The outer part of the shellfish must be fresh and the shell part must be tightly closed. This works for most types of shellfish such as scallops, clams, mussels and oysters. When testing prawns, try and press the body to see if it will spring back when you release. Another important factor to consider is the smell of the shellfish itself. When you smell a strong scent of ammonia, that tells you the pile is well past its fresh days. The proper smell of fresh seafood products should be the smell of the ocean or more particularly, the smell of sea water. By checking and following these signs you can ensure that you will always buy seafood that is always fresh.
Storage container
Some contamination can occur during the storage time. The best way to preserve certain shellfish varies with the type of shellfish being stored. The golden rule is that the seafood should not be kept for more than a day or two before being cooked. This action limits the chances of bacterial contamination. An airtight container filled with ice is the best place to keep the crustaceans until one gets home. Disease-producing contaminants flourish in warm temperatures hence the container will reduce the risk of these pests thriving. The refrigerator must be at a low temperature. For storing live oysters, mussels and clams ensure that the container is well ventilated and that a damp clean towel covers the top of the lid.
Cooking and preparation
If defrosting is required before cooking, then do it by placing the shellfish under a running tap. Make sure you cook the shellfish until there aren't any raw parts left so that you don't face extensive risk of food poisoning. Start the preparation process by first cleaning the outer shell of the seafood. Scrub off the dirt, gravel and stones by using a small brush or the blunt part of the knife and wash it thoroughly after that. When cooking the food, make sure you are watching the cooking process of the shellfish carefully. When the shellfish's shell starts to open it means that it is almost cooked so just leave the shellfish there for another two to three minutes so any leftover bacteria is killed off. If you are cooking the seafood using the steaming method, try and steam it for as long as possible without ruining the food so that the extreme temperature can kill any bacterium living in the shellfish.
If you plan to cook seafood dishes for your next family dinner then it is necessary to sanitize and clean the kitchen itself and also the cooking and eating utensils that you will be using. Differentiate the utensils that you will be using for preparing the raw food and when you are handling the cooked food to prevent health problems. If the cooked seafood is meant for picnic then separate the hot and cold food and use different containers and storage so that they can maintain their own temperature. Do not let any pregnant ladies or older people make contact with the raw seafood material because they are more prone to be affected by the raw food's bacteria. The safest way to enjoy the taste of seafood is when it is eaten in a clean and non-contaminated environment.

Robert Packer’s favorite pastime is the harvesting of shellfish near the coast of California where he lives. As a seafood lover, he also suggests that people try the food at Fin's a seafood restaurant in Roseville where some of the best seafood dishes can be found.

Best Places To Eat Sushi

Sushi is an increasingly popular food item these days and many may wonder where the best place is to buy sushi. As more and more stores and restaurants are offering sushi to the raw fish buying public, purchasing the best type of sushi product is on the minds of sushi lovers everywhere. The following will list some of the more popular places to buy this delicacy and detail how to know which sushi is the best to purchase.

Restaurants Which Specialize in Sushi
As one may imagine, restaurants where the specialty is sushi is one of the best places to buy this type of food. Not only will these restaurants have the best selection with regard to sushi entrees but they will also often have the freshest selection due to the popularity thereof. A restaurant which goes through its food supplies quickly will often need to keep up a constant delivery of fresh ingredients in order to meet the demands of the sushi-eating patrons.
Restaurants Which Always Offer Sushi
Even restaurants which may not specialize in sushi but offer it on a constant basis might be a good choice as well. Again, this type of restaurant which always offers sushi will have a fresh supply on hand constantly as it is a staple on the menu. A restaurant which may have an occasional sushi special yet not have it as a permanent menu item might not be the best bet for those looking to buy sushi.
Grocery Stores with a Sushi Counter
More and more grocery stores are starting to offer sushi due to the increasing popularity of this item. Not only are the grocery stores selling this product but they have a sushi counter installed around the deli area. A grocery store with this type of section is another great place to visit for your sushi needs as it will often be freshly prepared by one who knows the art of sushi preparation.
Tips to Keep in Mind When Selecting Sushi Items
Now that one knows buying their sushi from a specialty restaurant, a restaurant which constantly offers sushi or a grocery store with sushi counter will often yield the best entrees, there are a few tips to keep in mind when buying this delectable food item. First, know what you are eating. It is a good idea to inquire about the sushi contents prior to buying it so that you are getting exactly what you want and nothing which you do not wish to have.
Another tip to keep in mind is to inquire about its freshness. Find out when it was prepared, if purchasing from a grocery sushi counter, and only choose one which is extremely fresh. This will help you to find the freshest sushi out there and not take the chance of getting sick from fish which is not fresh.
Lastly, when buying various sushi items, try to expand your repertoire in the sushi department from time to time. Try various sushi plates in order to increase your varieties of sushi which you eat. When you buy sushi, keep in mind that you don't know if you like it until you try it.

Craig Thornburrow is an acknowledged expert in his field. You can get more free advice on sushi and sushi kits at http://www.sushikit.org

How I Smoke Salmon

Many consider smoked salmon to be a very great tasting treat that is too expensive for the budget of the average person. Until recently most people only got to experience the rich taste of high quality smoked fish at expensive brunches or fancy dinner parties. Now, thanks to the internet, it is possible to find a wide variety of salmon gifts online without going outside of your budget.

The first thing that comes to mind when most people think of smoked salmon is lox. Lox is the word used to refer to a salmon fillet that is being served cold. Cold salmon that has been smoked might not sound particularly appetizing to most people but it is a delicious treat. Lox can be added to the breakfast or brunch table to help celebrate a birthday, holiday, or special event.
Some people think that lox is too ordinary a food to be considered appropriate for a gourmet gift basket. Instead of giving up on the idea of giving the gift of a gourmet salmon gift basket instead expand upon the variety of items contained in the gift basket. Lox is not the only type of smoked salmon available that can be used as a gift. Salmon jerky is a delicious snack food that is great for an elegant picnic or lunch.
There are many different types of smoked salmon that are now available and can be ordered through the Internet. The less expensive type of salmon that is more commonly seen is the type of salmon that has been farm raised. The salmon used to make farm raised smoked salmon has been raised in a controlled environment solely for consumption. It is usually a bit fattier and because is usually the more affordable variety of smoked salmon.
The other type of smoked salmon that is available is the type that is made using wild salmon. Wild salmon is the type of salmon that has been caught traditionally. This salmon has been allowed to breed and migrate naturally and consuming wild salmon is considered to be better for the environment. It also is widely reputed to have the better taste. Wild salmon that has been smoked has a great flavor and is leaner making it healthier for the consumer.
In addition to choosing between wild and farm raised salmon consumers must also choose between Alaskan and Atlantic salmon. For many who consume smoked salmon on a regular basis there is no contest. Alaskan salmon is considered to be the better choice. Alaskan salmon that has been smoked produces a vibrant color. In addition to have a beautiful color it has a richer taste and there are many varieties of Alaskan salmon available for smoking.
If deciding between the options is impossible why not purchasing custom made smoked salmon gift basket? This will give any curious consumer the chance to sample different types of salmon and the items that has been prepared by smoking. Taste some farm raised lox, a bit of wild smoked salmon jerky, and everything else that seems interesting without breaking the bank.

For more information on Smoked Salmon Gift Baskets visit http://www.alaskasmokehouse.com

Enjoy Easy Salmon

If you're a salmon lover, you'll definitely want to learn more ways how to cook salmon and this article will give you more easy recipes for salmon that you can certainly add to your tasty and easy to prepare salmon recipes.

First, the Salmon Mold.
SALMON MOLD
Salmon mold is a delicious dish, very attractive and it's definitely different from common and popular recipes for salmon that you can always find.
Ingredients:
2 c. salmon
2 Tb. vinegar
1/2 tsp. salt
1/8 tsp. pepper
1 Tb. gelatine
1-1/2 c. boiling water
Procedures:
First get rid off all skin and bones from the salmon when it is taken from the can, and mince it thoroughly with a fork. Add the mixed vinegar, salt, and pepper. Prepare the gelatine by dissolving it in the boiling water. Add the seasoned salmon to the prepared gelatine. With cold water, wet a ring-shaped mold having an open space in the center. Pour the salmon and gelatine mixture into this mold, and allow it to stand until it solidifies. Arrange a bed of lettuce leaves on a chop plate, turn the mold out on this, and fill the center with dressing. Serve at once. Sufficient to serve six.
Second, the Salmon Patties Recipe.
SALMON PATTIES
Salmon patties are usually made from salmon by combining it with bread crumbs and using a thick white sauce to hold the ingredients together. You can either sauted them in shallow fat or fried in deep fat.
Ingredients:
2 c. finely minced salmon
1 c. fresh bread crumbs
1 c. thick white sauce
1/2 tsp. salt
1/8 tsp. pepper
Dry bread crumbs
Procedures:
First step is to mix the fresh bread crumbs and the white sauce with the salmon. Season with salt and pepper and shape into round patties, roll in the dry bread crumbs, and fry in deep fat or saute in shallow fat. Serve hot with or without sauce.
Third, the Salmon Loaf Recipe.
SALMON TIMBALE OR LOAF
Ingredients:
1 can salmon
1 cupful soft bread crumbs
1 1/2 teaspoonfuls chopped parsley
1/2 teaspoonful salt
Pepper
1 or 2 eggs
1 tablespoonful lemon juice
1/4 to 1/2 cupful milk
Procedures;
Combine all the ingredients thoroughly, adding enough milk to moisten. Then pour into buttered timbale molds or into one bowl. Place on a rack in a pan, surround with hot water, and cover. Bake in the oven or cook on top of the range until the fish mixture is firm and is heated thoroughly. Turn out, and serve with White Sauce to which chopped parsley has been added. Peas in White Sauce make a pleasing addition to Salmon Timbale. Tuna fish or other cooked fish may be used instead of salmon.

For more great and easy salmon recipes, feel free to visit now our How To Cook Salmon - Home of Recipes for Salmon blog and also find other exciting ways how to cook salmon. Also check out this article recipe entitled Varities of Recipes for Salmon. Never run out of recipes for salmon again.

Baked Catfish Dish and CookingTips

The most searched for catfish recipe on the internet is for baked catfish recipes. Obviously, this means it is the favorite of many catfish "connoisseurs". While not my favorite, I will share with you my favorite version of the classic baked catfish recipe, which is baked catfish with mushroom wine sauce. Not only is this a dish that tastes great, it's also quick and easy to prepare, and adds a touch of elegance sure to appeal to even the most picky of eaters.

Baked Catfish with Mushroom Sauce Recipe
The ingredients needed are:
1 tablespoon of vegetable oil
1 tablespoon of butter or margarine. I prefer butter.
1 cup of fresh, sliced mushrooms
1/4 cup of chopped green onions
1 minced garlic clove
1/4 cup of white wine
1 tablespoon of fresh, chopped parsley
2 catfish filets, 4-6 ounces each
Salt and pepper to taste
Paprika
Cooking spray or vegetable oil
Lemon slices
1. First, preheat the oven to 400 degrees. Then, heat the vegetable oil and melt the butter or margarine together in a heavy skillet. Next, add the mushrooms, onions, and garlic, and saute' until mushrooms become translucent.
2. Add the white wine, and bring to a simmer. Then, remove pan from the heat and stir in chopped parsley.
3. Now we'll clean the catfish by rinsing under cool, running water, followed by patting it dry with paper towels. Sprinkle with salt, pepper, and paprika to taste on both sides.
4. Place the fillets in a baking dish lightly coated with cooking spray or vegetable oil. Pour the mushroom-wine sauce we prepared earlier over the fillets. Bake for 10-20 minutes or until the catfish is no longer translucent at the thickest part, and flakes easily when tested with a fork.
5. Garnish with parsley and lemon slices if desired.
Catfish Baking Tips
One of the greatest challenges when baking catfish is dryness. Sauces and basting help prevent dryness by keeping the fish moist, as well as making the fish more flavorful. In the recipe I've shared here, the mushroom-wine sauce fulfills this need wonderfully.
The main test for doneness, no matter how long the catfish has cooked, is flaking. When done, catfish will flake easily when tested with a fork, and will be opaque. To gauge cooking times, aim for 10 minutes per pound, or 10 minutes per 1 inch of thickness.
It is important to test for doneness often. Once it's done, it's done. There is no "uncooking" an overcooked fish, so pay attention. And remember, some stoves cook at different temperatures, even when set at the same temperature. Therefore, when cooking in unfamiliar territory, pay extra attention.

If you would like learn how to catch plenty of catfish for all your favorite catfish recipes,visit Catfish Magnet and subscribe to my free Catfish Fishing Tips e-letter.

Yellowfin Tuna - Great Appetizer

In Hawaii, shibi is another name for yellowfin tuna. The yellowfin gains its name because the soft dorsal and anal fins and finlets are bright yellow in color. The dorsal and anal fins lengthen with age. Yellowfin range from the ocean surface to depths below 100 fathoms.

Caught year-round in Hawaii's waters, yellowfin tuna is usually most abundant during the summer season (May-September). Yellowfin's flesh tends to be firmer than that of bigeye tuna..
Yellowfin tuna is widely used as raw fish dishes, especially sashimi. This fish is also excellent for grilling and has become very popular in "blackened" fish preparations featured in Cajun cuisine. With its mild flavor and firm texture, yellowfin adapts well to numerous applications.
Poke is a traditional Hawaiian Seafood preparation, most easily described as a marinated sashimi. Made with Ahi (A general Hawaiian description of most tuna species), the recipe features Yellowfin Tuna (In Hawaiian "Shibi"). This is a great recipe with a multitude of flavors for your next potluck or holiday party. Add fresh chopped seaweed (Nori) if available.
Ingredients:
2lbs Yellowfin (Shibi) Tuna Steaks, cubed
1 cup soy sauce
3/4 cup chopped green onions
1 cup diced yellow onion
2 tablespoons sesame oil
1 tablespoon toasted sesame seeds
1 tablespoon crushed red pepper (optional)
8oz Nori (Seaweed) (optional)
1 teaspoon wasabi powder
Prep Time (20 Minutes):
Cube 2lbs of Shibi Steaks place in refrigerator in a bowl
In a medium size non-reactive bowl (Glass), combine soy sauce, green onions, yellow onions, sesame oil, sesame seeds, chili pepper, and wasabi powder; mix well.
1 to 2 hours prior to serving, mix the marinade with the Shibi cubes & refrigerate until serving.
Plating:
Remove the Poke from the refrigerator & add toothpicks or cocktail picks.
Serve in the chilled mixing bowl.

Wild Ocean Seafoods continues a 112 year tradition of providing the finest in Wild Fresh Frozen Seafood to discriminating seafood lovers and fine dining restaurants. We offer direct from the processor to your door service at the most competitive prices available! Wild Ocean Seafoods Recipe of the Week

Why to Eat Chowder Soup

Chowder Soups have been around for ages. But how did they get started and why are they so popular? Read on for a little chowder soup history... you'll have a mouth-watering experience, I guarantee it!

Chowder is typically a rich, creamy soup that is chock full of all kinds of ingredients that make it similar to a stew. The ingredients usually include seafood, vegetables and cream. However, over time, the basic seafood chowder has evolved to include all kinds of different flavors and textures.
Traditionally made chowder has a base of bacon and is thickened up with crackers that have been broken into the base. Today, there are all kinds of variations using everything from seafood and poultry, to just using vegetables - a good example is corn chowder.
Famous chowders are found here in the United States. And THE MOST famous one would be Clam Chowder! There are two styles of clam chowder. One is called New England style clam chowder and uses a base of cream. The other popular version of clam chowder is called Manhattan style clam chowder and it uses a base of pureed tomatoes. Both are very delicious and each has a hearty and warm flavor that pleases most palates.
In earlier days, the seafaring communities developed slightly different flavors of chowders. The local fishermen would throw samples of their catches into a large cauldron or pot and boil the chunks of fish with all kinds of vegetables and potatoes. France calls this chowder soup "Chaudiere" - which is the name of the pot it is cooked in. The French also liked to throw in smashed crackers and biscuits to make the soup thicken into a stew-like consistency.
Americans adopted this seafood stew from the French settlers in the Northern colonies. "Chaudiere" eventually became "Chowder" to Americans and the first known and written recipe used that name for it's header in 1751. History tells us, however, that the recipe was extremely popular long before this so-called first written recipe. A good example is the British. They made their form of the seafood stew for many years before it became popular in the United States.
The early American Chowder soups included onions, bacon, fish, all kinds of spices, crackers or biscuits, claret and water and are often mistaken for bisque soups. But there is a difference between chowders and bisques. But that's a whole different story. You can find out more about Bisque Soups at the Soup Hoopla website - just follow the link below.
In the 1800's American cooks started to make the transition to using clams in their recipes - mostly because of the abundance of shell fish found in the New Colonies. Cooks began experimenting and adding cream to the chowders. They then began to differentiate different and unique types of chowder based on the ingredients used. Thus, other types of chowders appeared such as the above mentioned Corn Chowder or Sausage Bean Chowder or Beef Chowder.
Therefore, Chowder doesn't always have to include seafood. It's believed that all kinds of vegetable or meat chowders came into existence because the cook was just using up whatever ingredients he or she had lying around the kitchen.
By now you know that chowder comes in many flavors and is generally loved by all. You can try some of the recipes I have listed at my Soup Hoopla Web site and in addition to that, I have great instructions for making a basic chowder.
When you eat chowder, you are partaking in a little bit history too. Enjoy it and reflect on the abundance this country has to offer us.

Sara Gray is an avid lover of appetizers (and anything really to do with food!) and has created a couple of fun and informative websites. Easy Appetizer Recipes is where you can find delicious ideas for all kinds of hot and cold appetizers, raclette grilling, tapas small plates, snacks, chips and dip ideas, and holiday appetizers. And Soup Hoopla! has everything you ever wanted to know about soups, chowders, and stews - and of course, fabulous recipes too.

Hawaiian Local Pan Seared Wahoo-Ono

Ono, commonly known as wahoo, is a close relative of the king mackerel. Unlike true mackerel, ono rarely school, but groups may be found around fish aggregation buoys. Surface catches indicate that ono associate with banks, pinnacles and flotsam. However, longline catches suggest that this species is also widely distributed in the open ocean. Ono may grow to more than 100 pounds in round weight, but the usual size of the fish caught in Hawaii is 8 to 30 pounds in round weight.

Ono flesh is whiter, flakier, and has a more delicate texture than the meat of other fast-swimming, pelagic species. Although ono may make oceanic migrations as far as those of tuna and marlin, it contains less of the strong-tasting "blood meat" muscle that the latter species use for long-distance swimming.
This recipe can be done inside or on your grill. If grilled, expect the cooking time to be 4 to 5 minutes per side. Ono provides a great canvass for all kinds of side dishes from fried rice to Asian vegetable sautee.
Ingredients:
Hawaiian Wahoo (Ono) 4/6oz or 8/9oz Fillets
2 Tbsp Smoked Paprika Rub
Olive Oil
Sea Salt
Black Pepper
Lemon wedges for garnish
Instructions:Spray pan with nonstick spray or brush with olive oil to prevent sticking.
Preheat on med-high for about five minutes.
Pre-Heat Oven to 350 F
Sprinkle the Salt, Pepper & Smoked Paprika Rub on the meat side of the Ono.
Place fillets on grill skin side down and cook, turning once or twice 3-4 Minutes per side.
Move Pan to Oven for 4 to 5 Minutes to finish.
Fish is done when the Ono flakes easily.
Squeeze on fresh lemon and serve hot.
Plating:
Place each Ono Fillet on a Plate with your Side Dish.

Wild Ocean Seafoods continues a 112 year tradition of providing the finest in Wild Fresh Frozen Seafood to discriminating seafood lovers and fine dining restaurants. We offer direct from the processor to your door service at the most competitive prices available! Wild Ocean Seafoods
Wild Ocean Seafoods Hawaiian Wahoo (Ono)
Tom Douglas Smoked Paprika Rub

Cooking Extreme Sushi Recipes

Let's talk about Japan's greatest creation, just barely edging out Ghost in the Shell, bento, Otsuka Ai, Iron Chef, comedy routines based on torturing Morning Musume and Pocky. Sushi!

First, we have to clear up one of the most common misunderstandings in multicultural culinary experience. Sushi is a category of traditional Japanese food consisting mainly of rice mixed with seasoned vinegar, seaweed, vegetables and either cooked or raw fish. The fish doesn't have to be raw, people! In Japan raw fish is more often used, but it's still perfectly "authentic" using cooked. Actually, till now I've held a general rule that I won't eat raw fish unless I'm somewhere on the coast, but lately I've heard from a lot of people saying that this is mainly a paranoid fear story that we get fed, and raw fish off a fishmonger or supermarket shelf is quite safe to eat.
Anyway, on with the sushi thing. I'll talk about ingredients and preparation today, and construction tomorrow, as I think this is a subject which deserves detailed attention.
First, you need the right rice. This is easier to obtain than you might have been told - a lot of places (I see it mostly in health food shops) sell "sushi rice" which is usually overpriced and not particularly special. I have made great sushi from this, from arborio rice (italian risotto rice), pudding rice and regular big huge economy bag short grain rice. As long as it's short grain and cooked the right way, it'll be fine.
"Cooked right" means cooked the way I'm about to tell you, no deviations. This method of rice cooking is 100% bullet-proof and 99% idiot-proof. It's derived from the guidance of Yasuko-San, who is an actual bona fide Japanese mother. You do not mess with a Japanese mother when it comes to cooking rice. You shut up and cook the darn rice they way they tell you to. Actually I had to adjust the figures a bit because the rice we get over here has a different absorption ratio, but the principle still stands.
(for 2-3 people) Take one and a half cups of short grain rice, wash it till the water runs clean, and put it in a saucepan with 3 cups of water. The saucepan must have a tight-fitting lid. Now, put the saucepan on a medium heat, and simmer it for 15 minutes. DO NOT move the lid at any time or Yasuko-san will find you and beat you with her samoji*.
Now, crank the heat up to the top and cook the rice for 1 full minute. You should hear it start to sizzle at the bottom of the pan at the end of the minute. If you're using electric hobs (as I am cursed with, living in a high-rise), have a hob preheated to high heat and just slide the pan over onto it. Then take it off the heat, with the lid STILL TIGHTLY ON, and let it stand for 10 minutes WITHOUT TOUCHING THE DARN LID.
Rice cooked in this way will have the perfect consistency, will need no draining (because all the water is absorbed), and actually tastes better. For long grain rice, it will be firm and smooth - with a quarter teaspoon of salt added to the boiling water, I'll eat a plain bowl of white rice cooked this way with gusto. For short grain rice it will be sticky but the grains will keep their shape, perfect for sushi or rice balls. All hail Yasuko-san! Ganbatte! Ganbarimasu!
For the seasoned vinegar, combine a quarter cup of white wine vinegar (best of all rice wine vinegar), 1 and a half tablespoons of sugar and 3/4 teaspoon of salt in a small pan, and heat it just to boiling so it all dissolves. Once the rice has finished its 10 minutes rest, spread it out in a shallow container (I use my vertical-sided saute pan which is perfect) and drizzle the vinegar mixture over it, then dig it in well with a spatula or wooden spoon. Try not to squash the grains too much, you want them firm and well-shaped for perfect sushi.
Now you need to cool the rice before rolling. A real sushi chef would fan it by hand. Actually, scratch that, a real professional sushi chef would have one of his underpaid kitchen monkeys fan it by hand. Fortunately we have the benefits of modern technology, and an almost-total disregard for tradition. Stick it in front of an electric fan for about a minute, then dig it around with a spatula to bring the hot rice from the bottom to the top, and leave it there for another minute. This will leave the rice cool, and slightly drier (but still moist and sticky enough to shape well).
So you've got your rice ready, perfectly cooked and seasoned, awaiting your rolling skills. Now all that remains is the final transformation. Find out more tomorrow, as we venture deeper into the world of sushi! Thrills, spills and seaweed! There's danger at every turn!
* Rice paddle

Mark Hewitt is an English foodie, cook, philosopher, geek, shaman and writer. At the start of 2007 he sold or gave away almost all his possessions and left on a backpacking journey round the world, the purpose being (at least in part) to figure out why he would want to do such a thing. You can follow his journey and find other articles at: http://www.scadindustries.com

Easy and Healthy Salmon Dish

New medical studies say fish with Omega-3 fatty acids, including mackerel, herring, and salmon, have many health benefits. Mayo Clinic cites these benefits in an article, "How Eating Fish Helps Your Heart." The benefits: brain development in children, decreasing triglycerides, lowering blood pressure, enhancing the immune system, and reducing the risk of sudden heart attack. Wow.

The Alaska Seafood Marketing Institute lists additional benefits on its Web site. "The Omega-3 oils found in certain types of seafood, including Alaska salmon, have been linked to improvements in or prevention of certain kinds of cancer, ulcerative colitis, psoriasis, arthritis, asthma, certain kinds of mental illness, depression and lupis," the site notes.
You are lucky if you live in an area that has an abundance of fresh fish. I live in Minnesota and, while our grocery stores carry farm-raised fresh salmon, I do not buy it because of a sign that reads, "Color added." Eating artificially colored salmon does not appeal to me, so I buy wild salmon or canned. We had salmon for dinner last night and it was delicious.
Since I did not have a recipe, I made a basic white sauce, seasoned it a bit, and added some leftover asparagus I had already steamed. I added a fresh spinach and carrot salad and tiny fingers of Parmesan toast. We had white wine with dinner and felt like we were in a fancy restaurant. Stumped on dinner? Try my Creamed Salmon with Fresh Asparagus.
INGREDIENTS
2 tablespoons margarine
2 tablespoons Wondra flour
1 cup skim milk
2 tablespoons light cream cheese
1/4 teaspoon salt free lemon pepper seasoning
Dash of paprika
6 asparagus spears, cooked and cut into 1-inch pieces
1 6-ounce can Wild Alaskan Salmon, drained and separated into chunks
1/3 cup Italian bread crumbs
1 tablespoon light olive oil
METHOD
Melt the margarine in a small saucepan. Whisk in Wondra flour, making sure all lumps are gone, and then the milk. Add cream cheese, lemon pepper seasoning, and paprika. Cook over medium heat until the sauce is thick. Fold in asparagus and salmon.
Pour mixture into two small, oven-proof dishes that have been coated with cooking spray. Mix the bread crumbs and olive oil together until they clump a bit. Sprinkle crumbs over salmon. Bake in a 350 degree oven until the sauce starts to bubble.
Copyright 2007 by Harriet Hodgson

http://www.harriethodgson.com
Harriet Hodgson has been a freelance nonfiction writer for 28 years and is a member of the Association of Health Care Journalists. Before she became a health writer she was a food writer for the first "Rochester Magazine." Hodgson's 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from http://www.amazon.com. A five-star review of the book is posted on Amazon. You will find another review on the American Hospice Foundaiton Web site under the "School Corner" heading.

Ninja Sushi Restaurant Review

When I really feel like I need raw fish, I usually go to Star Market at the Mililani Town Center for a quick fix of poke. But one day, I remembered that there's also a sushi place at the Mililani Town center called Ninja Sushi. At first glance this Hawaii Restaurant is really clean and the photos of the menu are enlarged and plastered all over the restaurant. You are basically salivating the moment you walk into the place. Not only do they have large colorful pictures of their menu all over the restaurant, they have a rather large detailed picture menu at the take-out counter. I'd say that the menu is at least one third the length of the counter. The only thing that I don't like about the menu is that they don't have scallops! AHHH! Scallops are my favorite.

Ninja Sushi isn't very big, I'd say they can seat only about 40 people tops, typical for a mid budget restaurant in Hawaii. But if you don't want to take up an entire table if you're sitting by yourself, they offer bar-style seating (but sorry no bartender). The service is pretty good--I haven't run into a bad egg yet. There are no conveyor belts passing sashimi around for an hour--everything is made fresh upon demand. You basically place your order like you're at McDonald's, but they take your name. They'll either call your name or serve you at your table. I only believe in giving tips at restaurants if the help actually waits on me at my table, and clean up after me when I leave. So I've never left a tip at Ninja Sushi because that's not how the place is set up. On the other hand, they do have a jar for tips at the front counter if you feel inclined to give a tip no matter what.
I have written a lot about many Hawaii Restaurants but now let's get down to the nitty gritty-- the food. I've only been to ninja sushi Hawaii a few times, so I can only comment on a few things. While I think they slice their fish on the thin side, the creativity of the menu was pretty amazing. My favorite thing to eat at their restaurant is the Lion maki. I really liked how all of the different textures come together for each delectable bite-- especially the use of french fried onions on top of the roll.
Hawaii Restaurants & Coupons

Popular Salmon Recipes

Salmon shows up in many of Diana’s favorite recipes for entertaining. Almost everyone likes the flavor, and its pretty color adds eye-appeal to your buffet. Here are three healthful, easy dishes to get you started: an appetizer, a salad and a main course.

Smoked Salmon Salad
1/2 pound smoked salmon, cut in bite-size pieces
1 16-ounce can small white beans, drained and rinsed
1 small sweet onion, chopped
2 stalks celery, chopped
1 cup orange, tangerine or clementine sections, in bite-size pieces
1 cup frozen green peas (no need to thaw)
1/2 cup Italian parsley, chopped
1 teaspoon oregano
juice of one lemon
rice vinegar, to taste (start with about 2 tablespoons),or a light Italian salad dressing
pinch cayenne or dash hot pepper sauce, to taste


Mix all ingredients and chill.


6-8 servings


Chilled Salmon Mousse
1 cup bottled clam juice or chicken bouillon
2 envelopes unflavored gelatin
1 15-ounce can salmon (preferably red sockeye)
2 tablespoons capers (optional)
1 bunch green onions, sliced (white part only)
juice of 1 lemon
1 teaspoon oregano
pinch cayenne, or to taste
1 cup fat-free sour cream or yogurt
Fresh herbs, lemon slices or red bell pepper strips for garnish


Heat the clam juice or bouillon in a small pot and stir in the gelatin to dissolve. Combine with the other ingredients except the sour cream or yogurt in a food processor and blend until smooth. Stir in the yogurt or sour cream and pour into a non-stick pan or mold. Chill until firm. Unmold and decorate as you wish. Wonderful with red bell pepper strips for dippers.
6-8 servings, more as part of a buffet


Baked Salmon with Portobello Mushrooms
2 vidalia or other sweet onions, sliced
4-6 salmon steaks
1 pound portobello mushrooms, sliced
Juice of one lemon
Fresh herbs of your choice (optional)
Lemon wedges for garnish
Freshly ground black pepper to taste


Preheat oven to 350 degrees. Place a layer of onion slices on the bottom of a casserole with a tight-fitting lid (large enough to hold the fish steaks in one or two layers.) Place the fish steaks on the onions, then arrange the mushrooms and remaining onion slices on top. (If you are using two layers of fish, place some of the mushrooms and onions between the layers and the remaining ones on top.) Lay the fresh herbs on top, if you are using them; and squeeze the lemon juice over all. Cover and bake 30 minutes, or until the fish is opaque in the middle (test with a knife or fork.) Serve with lemon wedges and pass the pepper mill.
4-6 servings

For hundreds of Diana Mirkin's healthful recipes and nutrition tips, visit http://www.DrMirkin.com
Dr. Gabe Mirkin has been a radio talk show host for 25 years and practicing physician for more than 40 years; he is board certified in four specialties, including sports medicine. Read or listen to hundreds of his fitness and health reports at http://www.DrMirkin.com
Free weekly newsletter on fitness, health and nutrition

Exotic Thai Shrimp Recipe

Thai cuisine is a classic mix of sweet, sour, salty and spicy. The Nam Prik is one such example from the Thai plate. The simplicity in the making of Nam prik makes it a favorite Thai dish. So much so that it is used as a dipping sauce with fried spring rolls, grilled vegetables and many more. Nam Prik can be prepared in lightening speed.

Grilled shrimp or vegetables with Nam prik is a must try combination. Sugar, Lime juice, freshly minced chillies and nam pla (a fermented fish sauce widely used in South East Asia) are the basic ingredients of the Nam prik. Nam pla has fast gained popularity amongst Westerners, but it will surely gain more popularity in days to come.
Adding finely minced ginger, garlic or even lemon grass to this would not do any harm to the taste. Nam prik can also be used to baste the shrimp or vegetables during grilling, that's why I do recommend you make Nam prik in extra quantities.
Any shrimp dish will be incomplete if I don't mention peeling and de-veining of the shrimps.
Generally, the cook does the peeling of the shrimp. The plus point about peeling is that it is very convenient for the guests. On the other side, the fact that shrimp tastes better when cooked in the shell. Confusing enough, you may decide how you want to cook the shrimps...
De-veining has never been my concern. I have seen some people objecting to de-veining of shrimps but really the cases have been very few. The vein in itself is tasty and I love that! Some southern shrimp eaters will totally agree with me on this and they believe it actually adds more flavor to it.
Shrimp with a touch of Nam prik, is called the Thai Bath...
-- Grilled Shrimp With Nam Prik --
~ 1 tablespoon sugar
~ 1 teaspoon minced chili, or to taste
~ 1-1/2 to 2 pounds large shrimp
~ 3 tablespoons lime juice, or to taste
~ 3 tablespoons Nam Pla (Thai fish sauce)
~ Salt
Start a charcoal or gas grill. Heat should be medium-hot and the rack no more than 4 inches from the heat source. You can also use a broiler if you prefer.
If you like, peel and devein shrimp.
Combine sugar, chili, lime juice and nam pla. Taste, and adjust seasoning.
Lightly salt shrimp, then grill them about 2 minutes to a side. Divide nam prik among 4 bowls, and serve as a dip for shrimp.

Jonathan writes for a famous online cooking newsletter Quick Easy Recipes Secrets. If you need delicious recipes and up to date cooking tips just visit:http://www.Easy-Recipes-Secrets.com

Faforite Recipes for Hen, Fried Turkey, and Salmon

Recipes Using Just Simply Good Stuff! Original Rub
Cornish Game Hen
Original Rub
2 Game Hens
2 Slices Smoked Bacon
1 Can Whole Baby Corn
2 Tbsp Red or Green Bell Pepper (diced)

Directions
Wash hens, sprinkle inside and out w/ Original Rub, stuff w/ baby corn. and peppers, slice bacon in half, lay (2) halves on top of each hen, bake at 350 1 hr or until done. Serve with Rice Pilaf or Rice a Roni.
Deep fried Turkey
Rub turkey with 1/2 Tbsp salt and Original Rub apply generously. (If you prefer, you can use Smoky Jalapeno Rub, Beyond the Border or Mediterranean Medley.) Rub spice into turkey inside and out, melt 1 cube of butter add 2 Tbsp of rub. Stir well and let marinate 1 hour (or do the day before). Microwave butter & spice until liquid enough for injecting, and inject into all areas of turkey. Pour any leftover into cavity and under the skin on the breast. Fry according to fryer instructions.
Grilled Salmon
Lay fish on a platter, squeeze ½ fresh lime on inside of fish. Sprinkle any of our Rubs on both sides then grill or bake.
Just Simply Burgers
Just shake on Original Rub, Smoky Jalapeno or Beyond the Border then grill, fry or bake to desired doneness. Try with ground beef, Turkey or ground pork.
Holiday Turkey Dinner
Try our Original Rub on your Holiday Turkey then bake as usual or for added flavor inject it with butter mixed with our Rubs yum! Also try Mediterranean Medley in your mashed potatoes for something different.
Scrambled Eggs
Sprinkle some Original, Smoky Jalapeno or Mediterranean Medley into your favorite scrambled egg or frittata recipe
Corn on the Cob
Butter corn, sprinkle with Original Rub & Smoky Mesquite salt. Wrap in foil, grill or bake.This recipe is especially handy when you're feeding a crowd. Just unwrap the corn and you're good to go!
No need to pass around all of the butter salt and pepper it's already done!
For many more great and easy recipes go to our website justsimplygoodstuff.com

At http://www.justsimplygoodstuff.com we offer superior hand crafted, all natural spice mixes and naturally grown chile products with no added coloring or artificial preservatives. We grind and mix individual herbs and spices to create our own unique blends. If you limit your salt intake or just prefer to add your own salt we have three no salt blends. We're committed to doing our part in offering quality ingredients for your meals as well as for your lifestyle At JSGS! we like to think of our products as green friendly as well as healthy.
Robin Carter creates intriguing spice blends at Just Simply Good Stuff! in Sagle, Idaho. She decided when she turned 50 she wanted to continue living in north Idaho and start a business doing what she loved and that was cooking! Having no formal training she just "went for it" knowing it was now or never! Part of the criteria was that the product had to be unique, tasty, light weight and easy to ship. Voila! A business was born. For more recipes and information http://justsimplygoodstuff.com/cart/index.php?main_page=page&id=8&chapter=0 also look for Just Simply Good Stuff! "Beyond the Border Bean Dip" Recipe in the 2008 summer issue of http://www.cdapress.com/cdamagazine/issues.php Coeur d'Alene Magazine by Hagadone Corporation from Coeur d'Alene, Idaho.