Lobster cooking directions - Beautiful cooking 2 - Indonesian cooking recipe.
Boat and water - Fiji
One of my highlights from Fiji took place on an ordinary day sometime between the standard hours of banana breakfast and lobster lunch. I was relaxing in a hammock, leisurely making my way through pages of a novel detailing Captain Cook's first sea voyage, when I heard someone yell: "Bryan, lets go fishing. Grab your fins and snorkel." It was a local villager that I had met the night before, Zeus--I shit you not, that was his real name, and it fit. The man towered above me at 6'6", weighed around 290 pounds, and had a handshake like a vice grip. I never doubted that he had the ability to unleash a dozen well-aimed lightning bolts at a target of his choosing. While I really had no idea what was going on, I was pretty excited to be asked for help. I grabbed my snorkeling gear and headed over to the beach just in time to see an old man slowly rowing a rickety canoe out to sea. When he got about 100 meters from the beach, he dropped a long net parallel to the shoreline, just beyond the edge of the final coral formations. Only seconds before jumping into the water, Zeus gave me my sole direction: "Swim to the net. Make lots of noise." Simple and sweet; not a word wasted. So I began swimming towards the net alongside five Fijian men, feeling quite unprepared and vulnerable: none of us had a spear, fishing line, or any other traditional fishing gear. About 20 meters from the beach, I glanced over towards Zeus, faithfully swimming besides me. Finally, the "make lots of noise" part of my brief intro to fishing course came into play as we reached the shallow side of the reef. It all dawned on me when Zeus and the other locals began slapping and kicking the water, all the while continuing to swim head-on towards the outstretched net. The slapping ignited a fireworks display from the reef: red snapper, blue-green parrot fish, and yellow wrasse sped from the coral, swimming away from the threatening noises and heading directly, and unknowingly, into our net. I continued this ritual, swimming towards the net, slapping at the water, all the while amazed at the simplicity of the system. Upon reaching the net, I was met with our next obstacle. Without any instruction, Zeus took a deep breath and dove down to the net, fully submerged a good 5-7 meters below the surfaced. One-by-one he wrapped the net around the partially entangled fish and snapped them in half, breaking their backs and killing them instantly. After several unsuccessful attempts to reach the net with enough air in my lungs to perform even the simplest of actions, I finally found myself face-to-face with a struggling fish. At around 10 inches long he wasn't a remarkable specimen, but was beautiful nonetheless. After feeling a brief but overwhelming passion for all sentient beings, I began feebly attempting to kill the fish, only to be cut quite badly by a spike on his dorsal fin. Failure turned to disappointment as the fish scuttled away into the open ocean, spraying a stream of freshly ground coral polyps out of his rear--and in my general direction--in a victorious, in-your-face mist of freedom. While I didn't catch anything that day, I was still invited to feast on our treasure-trove of fish. It was quite an honor to be invited to the traditional lunch, and while I stood out like a sore thumb--I was, after all the only white person, non-villager, or man shorter than 6'4"--nobody seemed to mind. It was a great end to another day in paradise, and the exceptional thing was that it cost only $30 a day. © All rights reserved Contact Photographer for LicensingGarlic Crusted Grouper ---Gulf Grouper baked with a fresh garlic crust, topped with a lobster-basil cream sauce Served with hushpuppies, Caribbean black beans & rice and vegetable medley.
Wash fillet. Melt 1 stick butter in Pyrex baking pan. Pour juice of 1 lemon in butter; mix. Place fillet on top of butter; turn over in butter to coat. Lightly sprinkle crushed garlic and panco bread crumbs over fillet. Bake at 350 degrees for about 20 minutes, until fish is white when separated with knife and fork. (Do not turn over during baking; the bread crumbs make a nice crust.) INGREDIENTS: (4 servings) 5 ounces Maine Lobster cut into small bite size pieces 1 Tablespoon diced shallots 1 ounce whole butter 1/4 teaspoon white flour 1/8 teaspoon minced lemon zest 1 Tablespoon finely chopped fresh parsley 2 ounces chardonnay wine 8 ounces whole fresh (whipping) cream 3 Tablespoons chopped fresh sweet basil 1 teaspoon freshly squeezed lemon juice 1 pinch salt and white pepper, to taste DIRECTIONS: Put the Maine Lobster, shallots and butter into a warm sauce pan, and cook on medium-low heat for 3 minutes until the shallots are soft and the butter takes on a pink color. Add the flour, lemon zest and half the parsley; then cook another 30 seconds on low heat. Turn up the heat to medium, add the wine and reduce the liquid by half. Add the cream, half the fresh basil and the lemon juice. Simmer the sauce stirring it with a wooden spoon on medium heat for two minutes or to your own personal desired thickness. Finish the sauce with the remainder of the fresh basil, salt and white pepper to taste. This sauce may be kept under refrigeration for 48 hours before use, and 24 hours of refrigeration intensifies the flavors. *NOTE: This is approximately enough sauce for 4 portions of fish or two luncheon portions of pasta. This sauce is very good with broiled sole, haddock and halibut. The cooked fish should be drained of all juices prior to saucing.
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