These crabs are cooked to perfection, then tossed in a flavorful garlic beer sauce. This recipe does take you a bit of work to break open the shell but it is going to be worth the effort.
Let me know how yours turned out.
Ingredients
2 med. or Lg. crabs. Fresh, frozen, or cooked.
2 tbsp. - Olive oil
1 med. - Onion, finely chopped
3 - 5 cloves - Garlic minced
1-2 tbsp. - Hot sauce
2 each - Bay leaves
2-4 each - Lemon wedges or slices
1/2 cup - Beer, plus a bit more
Salt and pepper to taste
Garnish - Parsley chopped
Options - Add 1 -2 tbsp. butter, add 1 tbsp hot pepper flakes, white wine.
Notes:
- Do not overcook the crab.
- Use crab or lobster cracker to brack open the shells.
- Do not use your teeth to crack open the shell, this could cause chipping.
Well, here is one of my favorites meals, sauteed shrimp. I like serving this to my family and friends and watch their faces glow as they dash to the serving table.
Is shrimp good for you, can you lose weight?
Shrimp is low in calories, carbs, and fat, but high in protein and essential micronutrients. It is also quite beneficial for your health and may promote better heart health.
Ingredients
2 lbs. - Shrimp, with or without a head,
deveined or not.
4 to 6 cloves - Crushed garlic
1 sm. - Onion, finely chopped
1/4 cup - White wine or beer
1 tbsp. - Hot pepper, sliced
1 Tbsp. - Tomato paste
1 tsp. - Piri Piri hot sauce
1 tsp. - Paprika, sweet
2 tbsp. - Butter, unsalted
1 tsp. - Honey
2 tbsp. - Olive oil
Lemon juice to taste
Salt and pepper to taste
Toppings - parsley, lemon wedges
Tips:
- Do not overcook the shrimp, if you do, it will be hard and chewy.
- Sauce can be strained or leave it as it is.
- Leave the heads on during the cooking to give flavor to the sauce.
- If you want, remove the heads after you are finished cooking.
This has to be one of my most favorite recipes for lunch at my office. It heats up really fast in the microwave and in seconds I have the perfect meal. I have to say that I do not like to buy lunch for I tend to go to the fattier foods and that causes a problem for me. So I would rather make my meal myself.
Apple cider vinegar
Apple cider vinegar has various healthful properties, including antimicrobial and antioxidant effects. What's more, evidence suggests it may offer health benefits, such as aiding weight loss, reducing cholesterol, lowering blood sugar levels.
Bell peppers
Bell peppers are rich in many vitamins and antioxidants, especially vitamin C and various carotenoids.
Here we go again, another shrimp dish. I just love shrimp any way I can get it, for me it does not matter.
Ingredients
1/2 pkg. - Spaghetti or any pasta
1 lb. - Med. shrimp, deveined (precooked) tails on or removed.
1 -2 tbsp. - Olive oil
1/2 med. - Red onion, finely chopped
2 tbsp. - Butter, unsalted
1- 2 clove - Garlic, minced
1/2 cup - White wine or beer
3/4 cup - Heavy cream
1/2 cup - Parmesan cheese shredded + garnish
1 tbsp. - Tomato paste
1 tbsp. - Parsley, chopped
Salt and pepper to taste
Options - Hot pepper flakes, chili powder,
Notes:
- In the video, I am using frozen shrimp (thawed), so I was heating it up and removing part of the moisture that was brought in by the freezing. But you can add the shrimp to the last stage before adding the pasta for about 3 minutes of cooking if you want.
- As for fresh shrimp, please cook them at the first stage of cooking.
- In any case, do not overcook the shrimp, for it will become chewy and gummy.
- I did not remove the tails because they are full of flavor. When you bite down on the meaty side just at the tail line, the juices inside come out. Thus giving you a great experience. But, you can remove them if you like. Thanks for your comment
Well, here it is, my favorite soup that my mother use to make for me. I remember that I enjoyed it when it was cold outside, it really warmed me up. The only drawback I had is when I ate a bowl or two, I got very sleepy. What I like about this fish recipe, is that it does not taste fishy, but gives a nice all-around Mediterranean appeal. Now I usually add a lot more liquid to the bowl but for the picture, I used less in order to show you the filling.
Ingredients
2 lbs. - Cod, skinless, and cubed. Or other fish
1/2 lbs. - Pre-cooked shrimp, deveined with tails removed
2 lbs. - Potatoes, peeled and cubed
1 med. - Carrot, peeled and sliced
2 med. - Tomatoes, peeled
6 pints - Water
1 med. - Onion, diced
1 sm. - Hot chili pepper
4 each - Garlic cloves, sliced
2 to 3 tbsp. - Olive oil
1 tsp. - Dried veggie stock, low sodium
2-3 leaves - Coriander
6-8 each - Whole all-spice
1/4 cup - Green onions, chopped
1/4 cup - Parsley, roughly chopped
Salt and pepper to taste
Do you like English Fish and Chips with all the crispy batter and the moist flaky fish in the inside and through and through. Have you ever wondered how can they get it this so good in taste and they always seem to get the coating just perfect all the way around.
Ingredients
1 lb or more of filet of fish cod or halibut, skinless
1 1/2 cups - All-purpose flour
1 tbsp. - Baking soda
1 cup - Beer or soda water
This great delicious drunken mussel recipe is quick to make and everyone will just fall in love with your dish. That’s if they like mussels, for my wife will not eat them nor even look at them. Oh well more for me.
I like to use fresh mussels but you can use frozen if you like. If you use fresh, make sure that if they have an open shell or they do not open when cooked then discard them for they are bad.
Either way, they are awesome, let me know how yours turned out.
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Ingredients
2 lbs. - Mussels, cleaned and de-bearded
2 tbsp. - butter
4 cloves - Garlic minced
1/2 to 1 tsp. - Hot red pepper flakes, or to taste
1 med. - lemon, zested
2 cups - White wine
1/2 med. - Lemon juice
Toppings
1/4 cup - chopped fresh parsley
2 lemon wedges for garnish
2 slices bread, toasted
For more information, please see the video.
Note: After the cooking, please discard the mussels that did not open up during the cooking process.
Sesame Chicken with Asian Sauce
This recipe for me is tastier than take-away anytime. This gives you a superb taste with its sweet, salty, sticky, and a bit spicy that pulls everything together. Make sure that you make extra for this dish will go very fast.
Let me know how yours turned out and did you do anything different to it.
Here we go, a simple Italian dish that is so good and full of taste to satisfy anyone's hunger. When it comes to a pasta bake "I am in" all the way.
Now I like pasta recipes that are not to completed and can be made very fast with some simple ingredients. I have made a lot of pasta dishes but this one stands out because of the intense flavor because of the cheddar cheese along with the strong taste of anchovies. Of course, it gets better when we add the cream of the cream, the sun-dried tomato, just blending into it with basil.
Let me know how you liked this dish and did you make any changes.
Start with the best ingredients that you can find, in this way you will get the best outcome for this dish.
It looks like there is a lot of work here but trust me it is really an easy dish to make and serve. I served this with the penne pasta but you can really use any type of pasta you want.
As for the broccoli make sure you cut the florets into bite-size pieces and remember to remove the stems for it will give this dish a bitter taste. The leftover stems can be used to make some veggie stock.
Keep an eye on your rue (butter, flour, and milk). You can always control it by adding more butter and flour to get it to thicken up. Now when adding milk, this is your choice how much you add, some like their sauce thicker and some like it more watery. Add the milk slowly until you get it the way you like but remember it will thicken up real fast as it heats up.
Rinse and drain these ingredients very well for the oil and vinegar can be overwhelming to your pasta dish. The anchovies are an option to this dish but do not worry about the fishy taste for it will give out an awesome accent to the dish without overpowering it. So go ahead and live life to the fullest, add more anchovies.
Add as much salmon as you would like, for it will always turn out great. Make sure the salmon is pre-cooked and skinless. I just use my fingers to tear the fish apart and add it to the bottom of the dish.
Now add everything together into the oiled dish and top it off with shredded cheddar cheese. Into a pre-heated oven set to 190 degrees celsius or 300 Fahrenheit. for around 30 minutes or until the cheese has melted and the dish is bubbling.
Go ahead and enjoy serving this dish to your family and friends, a real party favorite.
Well, thank you, everyone, that supported my cabbage diet soup series, it was and is a great success and it helped many people to remove the weight.
But, man can not live on soup alone on soup, we will need some type of hard food with protein of sort. It has to be something that can help you keep those pounds off, something tastes good, is nutritious and low in calories.
So here is the starting point of my new series of "Dishes Under 300 Calories". I hope everyone will follow this new low-calory diet.
Now with this dish, we start with tuna and other things that will make this dish great-tasting and low-calorie. I hope you will enjoy this tuna salad and I am wishing everyone great health.
Start with your favorite canned tuna and if this is a diet recipe for you then the tuna should be in water not in oil. The combination here is just perfect to help you hold your weigh and fill you up so you will not feel hungry very soon after eating.
After removing the skin and core, slice it as thin or as thick as you want it. The avocado is this meal has a nice round taste to add to this dish and it blends perfectly with the other ingredients.
In this salad I like to use red onion, I know it is really more acidity and stronger than the average white onion but its higher sweet flavor makes this perfect for this dish. Also, it gives off some color and makes it more appetizing.
When it comes to hot peppers that's your choice but remember that the hotness from these peppers make your metabolism go higher and that burns fat and your lose more weight. Now as for the inside seeds, well that's up to you. As for me, I like to add them to my soups but not to a salad for I do not want anything crunching in my salad.
Go ahead and finish it the way you want. Add lemon or lime slices, some fresh parsley, or fresh dill. After all, this is your dish and you should make it your way.
Finally, here it is, my Mother's Octopus recipe. I remember so well when my Mother was making it back home and showing me step by step how to make it. She made it in many different ways but this one was the one I liked best. Why? because this recipe makes the octopus softer and moister, for me this way made it easier to eat. Afterall I was very young and could not stand to look at the thing, so it was hidden in the stew with the sauce and the potatoes.
For me, I never found a better recipe for this octopus. I just love to soak up the sauce with some fresh bread and enjoy the full flavor of the ocean has to offer. It just brings back memories of Portugal, sitting by the seaside and enjoying this dish.
Now, it is here for you to enjoy the awesome Mediterranian 5-stars restaurant quality dish, with only a few easy steps.
I hope you enjoy this and please comment on how yours turned out.
Start with fresh or frozen Octopus. If you use frozen then let it thaw in the fridge for at least 12 hours or until it is soft in the middle.
I know it is not the most attractive thing you ever saw but trust me it will be an awesome dish.
Remember to cut the pieces more on the large side because during the cooking process it will shrink.
As for the tips, you can use them or toss them, it is up to you.
Toss out the head with the googly eyes, the brain in the lower bonnet and the clawed mouth. I know some cooks like using all the parts intact but I think it will look better with it removed.
After all, you can not eat it. Don't even try.
When you let this dish cook for an hour, the octopus becomes tender and not rubbery. Also in the cooking time frame, it slowly marinates to bring out its full flavor.
To finish this dish, I like to add potatoes. Not only does the potatoes suck up all the flavor but it releases some starches that enhance the dish.
This method makes it a number one seafood dish.
When the sauce drips slowly off the spoon, then you will know it is ready.
It is important to remember that as the sauce reduces it could burn, so keep stirring often.
Well, here we go again with one of my favorite dishes. As a Portuguese dish, I added all the good things that they like, to give out the right flavors to make this outstanding.
The sauce is so good that I would like you to have some bread along side of the mussels, so you can dip it and see how awesome it is. Do not take my word for it, just try it and see for yourself.
If you ever wanted to have a 5-star rating meal, then this is it. Try it at your next party or gathering and see how fast it went. I see that you could be overwhelmed at the compliments you will get, it will run out fast.
Let me know how yours turned out and how did you serve it.
Keep your pan on high heat, because you do not want to steam your items but fry them. I always like to take some time to properly fry the tomato paste to bring out its full flavor.
Also, when cooking at high heat, then you need to keep an eye on it for it can burn in a few seconds. So keep your pan moving.
Remember that this dish is yours and you know what your family and friends like. So it is important to keep tasting it along the way and adjusting it to your liking.
Here I am using frozen mussels and they have been pre-opened for me. The reason I used frozen instead of fresh is because I know a lot of people around the world would be able to find it easier in frozen packs.
I will be doing another video on fresh mussels, very soon.
When reducing the sauce, please keep it on high heat and keep it moving. As soon as you can get a clear streak of sauce on the pan bottom, then you know it is done and ready.
Now, normally you do not eat this dish with bread, but the sauce is too good and I like to soak up the bread. For the sauce is out of this world.
I do not know why I took so long to do another shrimp recipe, I know one factor is that I found that it was hard for me to find some good shrimp here in this part of Europe.
This shrimp recipe is so simple to make with just a few ingredients, but as for the taste, it is out of
this world. The garlic and butter just go well together when it hits with the sweetness of the honey, in other words, "A dish to be proud of". I like to make up a lot for any party or gathering, I am going to have, I just like to see their faces when they see all the shrimp and the look of surprise when they taste it. It always goes fast and I have a huge problem trying to keep up with the dish, for everyone heads for it.
Please let me know how yours turned out and did you add anything to it.
************************************************************************************************************ Recipe; 1 Lbs ( 1/2 Kilo) - Large shrimp with shell, (deveined).
1/2 Cup - Beer or white wine
1/3 Cup - Salted butter
4 to 5 Cloves - Garlic
1/4 Cup - Fresh parsley
2 Tbsp. - Honey
1/2 Each - Juice of lemon
Salt and pepper to taste For more information, please see video below. ************************************************************************************************************
Get shrimp that is a good size that will give you all the taste you will want in this dish. If you go for smaller ones or popcorn shrimp, then the dish will not turn out so good. Sorry, but you get "what you pay for" here.
Always get the shrimp with the skin on and deveined so we can get the seafood oils in the cooking. The deveining removes some sour taste and sometimes some graining texture.
Please be careful not to overcook the shrimp, because it will turn out hard and rubbery and we do not want that. This recipe seems longer on the video but it really is done in a matter of minutes.
Keep an eye on the cooking and it should turn out awesome.
Remember to remove the shrimp to another dish before you start to reduce the sauce.
Reduce the sauce on high heat and when you can scrape the pan with your spoon and it looks like this, you know it is done.
Now, go ahead and finish it off with "whatever" you want, make it your way.
