How to Make the Best Marinated Grilled Shrimp

!±8± How to Make the Best Marinated Grilled Shrimp

If you want to make the best Marinated Grilled Shrimp, here are some easy tips to follow.

Many people ask the question, "How do I marinade shrimp?"

It's quite simple really. You need to first find a recipe for a Grilled Shrimp Marinade. There are so many recipes available. You just need to find the best marinated grilled shrimp recipes to suit your taste.

Although many recipes are specified for marinated grilled shrimp, you can use any Shrimp Marinade recipe and grill it, pan-fry it, or bake it. Just because the recipes call for grilling the shrimp you don't always have to follow that. You can use en electric indoor grill like the George Forman or bake the marinated shrimp in the oven. Pan-frying the marinated shrimp is another option. Especially on rainy days!

Easy Steps For the Best Marinated Grilled Shrimp

1. Purchase Raw fresh or Frozen Shrimp. For grilling purposes, I recommend Large or Extra-Large Shrimp. It is best not to buy pre-cooked shrimp because you are going to be cooking it again on the grill. Raw shrimp takes only minutes to cook. For the best results, and too avoid chewy shrimp, always start with Raw Shrimp.

2. Clean and Devein Shrimp - this is assuming you bought shrimp in the shell. (If you bought shelled-deveined shrimp, skip this step.) Under cold running water, remove outer shell and legs. Leave tail in tact. Make a small slice along the center back of the shrimp and with the tip of your knife, gently remove the black vein. Rinse shrimp and set into clean bowl. Repeat until all shrimp are done.

3. Drain any excess water from bowl of cleaned shrimp. Pat dry with paper towels to soak up any excess water remaining on shrimp.

4. Cover and refrigerate shrimp until ready to marinade

5. Choose your favorite Marinated Grilled Shrimp Recipe

6. Prepare Shrimp Marinade ingredients according to recipe

7. Remove shrimp from fridge, uncover, pour marinade over shrimp and stir shrimp to coat completely. Recover tightly and return to fridge.

8. Marinade approx. 1 hour or follow recipe instructions for best results.

9. When marinade time is almost complete, pre-heat grill to a medium - high heat.

10. Skewer shrimp or place in grilling basket, grill according to recipes instructions and enjoy the Best Marinated Grilled Shrimp ever!

Here are a few simple Marinades for Grilled Shrimp:

1/4 c. olive oil
1/4 c. dry white wine
1 tbsp. minced dry onion
1/2 tsp. dried basil (1 tsp. if fresh)
1/2 tsp. dried rosemary
1/4 tsp. pepper

Place 1 pound raw shelled shrimp in re-closable plastic bag or container with tight lid, add marinade. Close, refrigerate 2-4 hours. Drain marinade. Thread shrimp onto pre-soaked skewers. Grill over hot coals 6-10 minutes. Brush often with reserved marinade.

1 c. dry white wine
1 c. olive oil
1/2 tsp. chopped basil
1 tbsp. coarse black pepper
1/2 tsp. cajun spice (optional)
1 lb lg. raw shrimp, peeled, deveined (leave on tails)
Thin lemon slices

Mix marinade in shallow bowl, add shrimp, cover, refrigerate for at least 3 hours, turning occasionally. Set grill on high heat. Skewer shrimp and lemon slices on bamboo skewers, alternating each. Grill until shrimp just become opaque. Baste occasionally with leftover marinade. Grill approx.
3 minutes per side.

If you want really fast and easy shrimp marinade, purchase a bottle of pre-made seafood marinade. My favorites are Lawry's Tequila Lime or Caribbean Jerk. You can find them at your local grocery store. Marinade the raw shrimp for approx. 1 hour before grilling.

How to Make the Best Marinated Grilled Shrimp

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Cajun Chicken and Andouille Gumbo.m4v

!±8± Cajun Chicken and Andouille Gumbo.m4v

The New Orleans Classic, hearty, spicy and rib sticking.

Cajun Chicken and Andouille Gumbo.m4v

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Cooking With Live Crab, Part I (Cleaning)

!±8± Cooking With Live Crab, Part I (Cleaning)

I love crab, and I like to cook it as fresh as possible. This first part demonstrates how to clean a live crab. For more recipes, go to my blog: singleguychef.blogspot.com

Cooking With Live Crab, Part I (Cleaning)

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Emeril Lagasse Offers Signature Cuisine Nationwide

!±8± Emeril Lagasse Offers Signature Cuisine Nationwide

Emeril Lagasse, a household name that radiates mouth-watering thoughts of cuisine, did not achieve his level of fame overnight; instead, he worked at honing his craft ever since he was an adolescent boy working in a Portuguese bakery. Try walking into a bookstore without seeing one the many easy recipes cookbooks that the Emeril Live host has penned or roaming a grocery store aisle without seeing any of his famously branded "Emeril's" food products.

The food network star and his creative team have every region in the United States covered for anyone wanting to visit one of his many popular restaurants. From New Orleans, LA to Bethlehem, PA and Miami, FL to Las Vegas, NV, Emeril Lagasse has a presence that cannot be overlooked.

Beginning his restaurant career in the Warehouse District of New Orleans, Lagasse's Big Easy mainstay is now celebrating its 20th year! Following the success of his first business venture, NOLA restaurant opened its doors in Nawlins' French Quarter just two years later. Last came Emeril's Delmonico, which took hold in the historic Garden District and features artisanal cheeses, charcuterie, and plate portions that could feed three! Diners at any of the Emeril Lagasse Big Easy restaurants will have an unsurpassed food and wine experience with his famous "New New Orleans" and Creole cuisine. Crawfish tails, gumbo, and barbecue shrimp are just a couple of the local favorites featured that are staples in any New Orleans restaurant!

Enjoying the success from his New Orleans eateries, Emeril Lagasse set his sights on the flashing lights of Sin City and has opened five popular haunts. The first was the restaurant opened at the MGM Grand Hotel and Casino, Emeril's. His New Orleans Fish House quickly followed in addition to Table 10, which dons a unique style compared to his other locales. Featured on the eclectic menu is everything from the usual foodie cuisine to comfort food items such as rotisserie chicken and baby back ribs!

For the more laid back and devoted sports fan, Emeril created Lagasse's Stadium, the ideal setting for catching a game with friends on a huge screens and throwing back a couple of pints with potato skins and burgers as well as other plates. On the complete opposite side of the spectrum, Emeril Lagasse owns one of the premier steakhouses in Vegas, Delmonico Steakhouse, a fine dining eatery offering grilled Filet Mignon Medallions, roasted rack of lamb, and many other entrees all infused with Lagasse's signature Creole-inspired dishes.

Heading to Florida's amusement parks? No problem! The world-renowned chef, Emeril Lagasse, also has two locations in Orlando, and a third in fashionable Miami Beach. Orlando's Tchoup Chop [pronounced chop-chop] focuses more on Asian-influenced dishes such as sushi, bento boxes, mahi mahi, and the finger-licking sake braised beef short ribs. However, not to stray too far from his Louisiana roots, Chef Emeril Lagasse added a second restaurant in Orlando to his ever-growing list, Emeril's Orlando, which offers patrons his characteristic Nawlins cuisine! This same style is also on par with Emeril's Miami Beach for those heading farther south!

Emeril Lagasse puts forward global cuisine and Creole-inspired dishes are widely available at one of the chef's many United States restaurants and eateries. In the food world, there are few culinary giants whose names are as commonplace as Emeril's name is, and it looks as though this chef is here to stay! As Emeril would so eloquently put it, "BAM"!

Emeril Lagasse Offers Signature Cuisine Nationwide

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American Sushi Variations

!±8± American Sushi Variations

Sushi has become a popular dish in North America. Chefs are created new dishes specifically designed to suit the American palate. Many of the dishes such as the California roll while very popular in the US is practically nonexistent in the east.

The California roll was the original American sushi variation. It includes avocado, imitation crab, and cucumber. It is typically made uramaki, so that the rice is on the outside with the nori inside. Similar to the California roll is the Caterpillar roll which adds unagi. The Rainbow roll is a California roll topped with sashimi.

They Dynamite and Crunchy rolls are often confused depending upon location. The Dynamite roll consists of yellowtail, carrots, bean sprouts, chili, and a spicy mayonnaise. The Crunchy roll is a California roll that is deep fried and topped with a sweet eel or chili sauce.

The Spider roll uses real soft shell crab and has other fillings such as cucumber, avocado, sprouts, roe, and spicy mayonnaise.

Salmon is a popular sushi ingredient and has inspired many creations. The most common is the Philadelphia roll which has smoked salmon, cream cheese, and cucumber. The Salmon roll has grilled salmon, sweet sauce, and cucumber. Lastly, the Seattle roll contains smoked or raw salmon, cucumber, and avocado.

Other common ingredients in American rolls are scallops, spicy tuna, beef, teriyaki chicken, vegetables, okra and cheese. Sometimes brown or black rice is substituted for the traditional sushi rice.

Sushi rice is short-grained, white Japanese rice that is mixed with a dressing. The dressing contains rice vinegar, sugar, slat, and sometimes sake. It is served at room temperature. The rice consistency is very important. It must be sticky but not mushy or dry.

The seaweed wrapper used in sushi is called Nori. Nori is an algae that was originally cultivated in Japan's harbors. It is scraped from the docks and rolled into sheets dried in the sun. In Japan, the Nori may not be toasted. However, in the US it typically is. It is a commercial product and can be eaten as a snack by itself.

Raw fish must be of a higher quality than cooked fish. Sushi chefs are trained to recognized important aspects such as color, smell, and firmness that may not be discovered in commercial inspection.

American Sushi Variations

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The Joy Of Fondue

!±8± The Joy Of Fondue

While Homer's Iliad may record the first ever fondue party, most fondue memories only date back as far as the late 1960's when it became extremely popular in the US. While some trends fade away never to return, the joy of Fondue lives forever.

Who can resist? Everybody gets to participate so no one person is left to do all the cooking with a sink full of dirty dishes waiting after the fun is over. Instead, let the fun go on and on by purchasing a home fondue set.

Chocolate, cheese, wine, oil or broth, it doesn't matter fondue is fun pure and simple. Who can resist dipping strawberries, pound cake pieces, banana slices, and pineapples into smooth melting chocolate is a heavenly experience. The chocolate is not so hot that it burns your tongue or so cool that it breaks up the food that you are dipping. The popular fondue pots are made so that the temperature is evenly maintained due to the cast aluminum body.

Most fondue pots come with six metal forks. The fondue pot is usually made to handle the jabbing of the metal forks without ruining the finish of the pot. That's great, but all we want to know is if we can have a party. The answer is a resounding "Yes!"

Add cheese to the pot if you feel like having a fiesta. Dip bread and meat in the cheese. Munch away while you catch up on old times. To give your guests several options, set up small dishes with various dipping foods.

The popular fondue sets can be used for cheese and chocolate, but there are many uses. Use it to heat your favorite oil and cook your meats. Cut up small pieces of steak, chicken, and seafood. If you are an avid fondue person, purchase more than one set. While the meat is cooking, ready the second pot with a tangy sauce to coat that succulent meat.

The art of fondue cooking can be the centerpiece of your intimate gathering. Open a bottle of wine or some smooth tasting beer and gather around the table. The stainless steel collar on most of the fondue pans hold forks so you don't have to. Raise and lower them to check for doneness even with the lid on. The lid seals in the juices and flavor wile preventing the guests from getting popped by the hot oil.

Most popular fondue sets are also perfect for melting butter. Instead of fixing dessert ahead of time, melt the delicious chocolate while everyone is watching. You'll feel just like Rachael Ray or Emeril Lagasse in the kitchen. Bam! Your guests will watch as the chocolate melts into rich goodness just waiting for you to taste.

To beef up that meal, your multipurpose fondue set will cook rice as well. I ask you, "Is there anything that a fondue pot can't do?" Cook the rice in a flavored broth to complement your food.

From main dish to dessert, the fondue sets do it all with ease!

The Joy Of Fondue

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Soul Food Recipes - 3 Golden Rules of Preparation

!±8± Soul Food Recipes - 3 Golden Rules of Preparation

Soul food recipes have a reputation of being simple but not always easy. There's a unique difference. With practice and patience most people can master the average soul food recipe. The problems mount when you mistake a simple recipe as an easy recipe. This usually results in taking an ingredient, cooking technique or method for granted.

Before you take on any recipe, make sure you understand what cooking technique you must apply, what cooking tools and equipment you'll need and what ingredients the recipe calls for.

The sound of "what happened" comes from the lips of most would-be cooks who thought skipping what they thought was a small and not so important step the recipe called for. This is an obvious golden rule to remember. But there are 3 golden rules to having success with soul food recipes. I'll cover them here.

1. Thou Shall Make A Shopping List

This is a simple actions many people neglect to do. Research has proven people who use a shopping list save 10 - 45% more money and save almost twice as much time shopping than those who don't. This doesn't count having to go back to the store because you forgot something important the recipe called for.

2. Thou Shall Learn The Language Of Recipes

Or at least keep a good dictionary close by. There's an old saying that if you can read you can cook. That's saying is partially true, but not completely true. A more accurate saying is If you can understand the language of recipes you can cook. You have to know the difference between searing, braising and roasting, if not your result will turn out different than you planned.

3. Thou Shall Learn From Thy Mistakes

This is one of the most important golden rules of all. Why? Because every cook makes mistakes even the worlds best. The difference between a good cook and a bad cook is the good one's took the time to learn from there mistakes. Notice I said take the time to learn from their mistakes. When you burn , overcook, undercook or goof up a recipe, the first impulse is to throw your hand up in despair and quit. But the key hear is to retrace your steps, find out what you didn't do and try it again.

If you take the time to follow these simple golden rules I can't promise you'll end the next Rachel Ray, Emeril Lagasse or host your own cooking show. But I can promise you'll improve your soul food recipe cooking successes.

Soul Food Recipes - 3 Golden Rules of Preparation

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Cooking Cajun Food

!±8± Cooking Cajun Food

Cooking in the heart of Cajun country is an art form. There really is very little science to this particular form of cooking that includes a lot more than mere lagniappe from the pantry or the spice cabinet. Cajun cooking is something that has often been imitated around the country and around the world but can very rarely be accurately duplicated.

One of the fascinating things about Cajun cooking is the fact that there are very few exact recipes. Most, if not all authentic Cajun cooking is done to taste rather than measurements. Even more amazing is that from day to day one person can make the same dish over and over and it is quite likely to taste a little bit different each and every time it is made. The major reason for this is that in addition to being an art form in and of itself, Cajun food is often made even more delicious or mysterious simply by the mood of the one doing the cooking.

I'm sure that many of you have watched as Emeril Lagasse makes some special concoction and exclaims "Bam!" there is a good bit of that when it comes to Cajun cooking. Something that goes far beyond the ingredients in the recipe and somewhere into the heart and the soul of the cook in question. There is a reason that many southern cooked dishes are referred to as soul food and you should not for one second forget that New Orleans is in the heart of the Deep South.

The most difficult thing, perhaps when it comes to preparing good Cajun dishes outside of the New Orleans region is finding the right ingredients. It is nearly impossible to find the fresh seasonings and spices that are essential to most Cajun cuisine outside the heart of the old south. Not only that, but fresh crawfish and andouille sausage are a little difficult to come by during the heart of a Michigan winter.

If you are determined to learn to make Cajun food of your own, you must first find the ingredients. Specialty food shops or those that will special order might be your best bet. These can also be found on the Internet. There are some grocers that will carry a limited stock of Cajun seasonings on their international food aisles. Keep in mind that these sources are extremely limited.

Once you have the ingredients, it's time to let a little dixie land jazz blare from your stereo in order to set the mood. Most of the best Cajun dishes require a substantial amount of time for simmering and this should be considered. Cajun food is not to be rushed - much like the citizens of the Big Easy. The food will be ready in time and as the one cooking the food you must learn to accept that about Cajun food. It has a way of letting you know when it is ready that is almost mythical until you've experienced it for yourself.

Cooking Cajun food will try your patience, try your talents, and in some cases zap your energy, as it tends to be an emotional process for many. On the other end however, Cajun food is some of the richest and most delicious food on the planet. Mastering the ability to cook this wonderful food will make you a slave to its flavor for many years to come.

Cooking Cajun Food

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