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Seafood Cook-off

I love cooking as much as I love eating. Cooking for me is a form of art and eating is like enjoying a work of art. Although I know how to invent dishes out of the blue, I still love looking at other people’s recipes for inspiration. I do not copy ingredient for ingredient, or process for process. I modify, I rearrange, i adjust things up to suit my imagination and my fancy. A while ago I stumbled upon www.GreatAmericanSeafoodCookOff.com, a website that showcases chefs and their dishes. What’s good about this site is that they focus on domestic and sustainable seafood recipes. I learned that the site has a People‚Äôs Choice Recipe Contest. In this year’s contest, visitors to the site could vote for the dish they like out of the five that are there. These five dishes are the creations of the top five chefs who are the finalists in this contest. The chefs used domestic seafoods to come up with such great dishes. I am also for the use of domestic seafood because it ensures freshness and great taste. The chefs in this cook off come from the different States. By voting you can have the chance to win a trip to New Orleans.

Among the five dishes what got me was the one created by Chef Paul Anders of Colorado. His dish, Colorado Striped Bass Panzanella appealed to me because most of the ingredients are easy to find and if i could not find some of them, it would be quiet easy to use other ingredients to stand in for them. The dish is obviously delicious, what with fresh vegetables to enhance the taste of the Colorado Striped Bass. I know that people have different preferences when it comes to sea foods so why not visit www.GreatAmericanSeafoodCookOff.com and vote for the dish that makes your mouth water.

Sponsored by Lousiana Seafood

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