The Underwater Gourmet: The Great Seafood Book : Best Seafood Recipes from Florida's Best Restaurants |
Contents
Notes from the Test Kitchen | 2 |
Fresh Water Fin Fish | 60 |
Shrimp | 68 |
Copyright | |
17 other sections not shown
Other editions - View all
The Underwater Gourmet: The Great Seafood Book Joyce Lafray Young,Laura DeSalvo No preview available - 1986 |
Common terms and phrases
1/2 teaspoon 1½ cups 15 minutes Cooking 20 minutes appetizer Bake bay leaves BEACH black pepper Blend boil bowl celery chilling chopped parsley clams clarified butter cloves garlic conch crab meat crêpe cup heavy cream cup olive oil Deep fry deveined diced dish fillets flavor Florida flour fresh frying garnish glossary Serves Gourmet green pepper grouper heat heavy cream hollandaise sauce ingredients julienne lemon juice lobster mayonnaise medium melted butter milk minced mixture mushrooms mussels mustard olive oil onion oysters paprika parsley peeled pepper to taste PETERSBURG Place Preheat oven Preparation recipe refrigerator Remove Restaurant rice salmon salt and pepper sauté scallions scallops seafood Season shallots shells sherry shrimp shucked simmer skillet sliced snapper spinach Sprinkle squid stir stuffing sushi Tabasco sauce tablespoons tablespoons butter tablespoons chopped teaspoon teaspoon salt tomatoes trout vegetables whisk white pepper Worcestershire sauce