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Favorite Seafood

K

KYHeirloomer

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On Nan's introduction we got sidetracked into a discussion about seafood; shellfish in particular. Rather than hijack all the welcomes, I figured we could move it here.

So, what's your favorite seafood? And how do you prepare it? For the time being, let's leave finned fish out of the discussion, and confine it to shellfish, or dishes that are primarily shellfish.

I don't know as I have a favorite. Blue crab would certainly be up there. And oysters (or aysters, as they say on the Cheseapeake). I love squid, when it's prepared properly (and hate it when it's not). Of course, scallops can't be beat. And and I could eat shrimp, some way, at every meal. Then theres.....

Damn, this is harder than I thought.
 
Crawfish Tails!!! My #1

At a restaurant on the Mobile Alabama Causeway called "The Oyster House" there is an appetizer that I eat as a meal - Fried Crawfish Tails, they serve them with "Tiger Sauce" or Seafood Cocktail sauce. I must admit I have a weakness for these tasty little tid-bits!!! And they are my very very favorite shellfish! And all you need is a side of coleslaw or potato salad and some Captains Wafers BINGO>>>>you gotta great meal there!

Love Shrimp Etouffe, Lobster Thermador, and Gumbo too, but as for flavor the fried crawfish tails can't be beat!

Cathy

P.S. But as you say KYH this is harder than it seems, because there are such wonderful shellfish dishes and they are all soooo yummy! I got to thinking about Oysters Rockefeller, Shrimp Creole, Lobster with drawn butter...................
 
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Maybe we should change the angle a little, and talk about our most memorable seafood meals.

Although there are dozens I could discuss, two really stand out.

The first is when I learned to make seafood gumbo. There were five of us in camp---a 40 minute boatride into the swamp---on a duck hunt. While the others went to the blinds, I stayed behind to learn the secret of our hosts gumbo. We got as much hunting off the porch as the others did in the blinds. Run inside---stir the gumbo---run out to the porch---quack, quack, quack on the calls---boom, boom---pick up the ducks. Run back inside, stir the gumbo.

I use that recipe to this day.

The second was also a duck hunt. We were out in the harbor off Ocracoke Island, in the Outer Banks, and somehow left the lunch in the guides boat. No problem. The blind was built on an oyster bar, and when the tide went out we broke oysters free, shucked them with our pocket knives, and ate them out of the shells---sweet and salty as home-made sin.

That whole trip was a hoot, as we were exploring all the varieties of waterfowling out on the OBX. Every island has its own blind design, its own style of gunning. That same trip I picked up the recipe for the world's greatest cocktail sauce, which I believe I've posted here before.
 
Kyh,

That Is The Kind Of Story I Love!!! And Just The Fact Ya' All Bagged As Many Birds From The Front Porch As The Others...two Thumbs Way Up:). And Gumbo Cooked Right There In The Swamps....well My Mouth Is Watering!!!

I Am Now Going Searching For That Cocktail Sauce Recipe!

Thank You For Sharing, Cathy
 
Well, Cathy, I left out some of the best parts. Like the airboat ride down to the coast, to pick up the shrimp and oysters (a tow sack of each). And the consideration I had to give to the question, "why is he wearing white rubber boots?" from a friend who had never been off the block before. And....well, you get the idea. A lot happened on that trip which wasn't seafood oriented.
 
Love Swapping Stories!

The Very Neatest Part Of Swapping Tales Is That It Jogs Our Memories When Certian Things Are Mentioned....like Airboat Rides Gosh....we Lived Near The Fla Everglades, And Many Weekends Were Spent There. We Rode Airboats, Swamp Buggies, Treked Around With Our Miccosukee Indian Friends, You Name It A Whole-new World Away From The City & We Loved It! There Are Indian Dishes Like Sofkee, Pumpkin Bread, Etc.. That We Never Would Have Known About If Not For Those Weekends In The Glades.
The "froggers" Were A Breed With-in Themselves; Some Colorful Guys To Say The Least! Eaten Any Frog Legs Latley?

Yes Kyh I Love Your Stories And Wish To Read More...and I Truly Thank You, Cathy
 
Frog season doesn't open here until May. But I'm already anxious.
 
Great story KY, love, love, love the Outer Banks.

Am finally almost totally pleased with my gumbo method and will post later.

But, back to this thread--absolutely my favorite shellfish is abolone!!!! Have had some in restaurants many years ago. But mostly when working in logging camps on the outer islands here was able to get it on minus tides and cook up a feast. Just give it a good whack with a heavy cleaver, saute with a mix of olive oil, butter, and minced garlic. Very quickly!!!

But, since I don't get that too often, I drown my sorrows by slurping our local oysters. Are small, sweet and have actually won some awards. Been compared to Wellfleet. Had Wellfleet once and personally think that is valid.

nice thread, love the stories!!
 
Well, let me reply to the two posts in the welcome Nan thread. :)

Cook Chatty Cathy said:
Jafo,
You crab lovers tickle me - all that work to acquire such a small amount of meat!:p I love crab, but finally just threw in the towel and said no more crab legs for me after what seemed like an endless time picking out such a small amount of meat- I like to buy mine already shelled!
Click to expand...

Are we talking Alaskan king crab here? There is a lot of meat in them compared to those other crab legs you see in restaurants. Those little crabs to me are useless (i.e. snow crab). But king crab? Heck, I just use a pair of scissors and bust right through those legs quick. Lesson I learned working in a seafood restaurant. Throw away those nutcrackers. I never use them with shellfish. We used to get a lot of customers that wanted their lobster and crab already cracked open, and I would just zip zip zip them with a good pair of kitchen scissors.

KYHeirloomer said:
I love blueclaw crab, and will happily spend all day picking them. I've never been big on the King legs, though. A lot of work, as you say, for meat that's on the course side, imo.
Click to expand...

Hmm, perhaps the king crab you are getting is different than what I get? If anything, I wish the meat was a little tougher. I find that lobster is the toughest out of them all. The only time I ever eat it anymore is stuffed or in bisque.
 
I love scallops, Mama, when I can get the dry ones; or if I happen to be flush when diver scallops are in season.

The others, unfortunately, are so pumped up with water that you can't even get them to sear.

I have a great recipe I make as a first course using scallops and sweet & sour lentils. When doing this for company I form the lentils into a base shaped like a scallop. It gets raves every time.

I'll post it if anyone wants it.
 
Nothing like a bushel of Maryland Blue Crabs with vinegar and Old Bay spice outside on a hot summer day!
 
Why are you teasing the folks, Chef Boy RD? You know full well that a bushel of steamed Blues is just an appetizer. :D
 
Well around here we usually start off with the clams and shrimp and finish off with the crabs, but you really can't go wrong with any Maryland seafood for that matter ;)
 
Scallops With Braised Lentils

6 slices bacon, chopped
1/2 onion, chopped
1 carrot, chopped
1 cup lentils
3 cups vegetable stock
1 bay leaf
2 tbls butter
1 lb scallops
3 tbls white wine vinegar
Chopped fresh parsley

Cook bacon until browned. Drain and reserve. Pour off all but 2 tablespoons oil, reserving balance. Add onion and carrot to drippings in pan and saute until oniuon is almost tender, about 5 minutes. Add lentils, stock, and bay leaf. Bring to simmer, cover, and cook until lentils are tender.* Set aside and keep warm.

Melt butter in heavy skillet over high heat. Season scallops with salt & pepper. Add to skillet and stir until just cooked, about 3 minutes. Set aside and keep warm.

Add vinegar to skillet, bring to boil, scraping up any browned bits. Whisk in enough reserved bacon drippings to make a dressing.

Make a bed in lentils. Spoon scallops over lentils. Spoon dressing over scallops and sprinkle with reserved bacon and parsley.

*Depending on color, lentils can cook in from as little as 5 minutes (Red) to as much as 40 (Indigo)

Notes: Can be made with either bay scallops or large sea scallops. With the latter, sear on both ends, until scallop is just cooked through. Cut into thirds, and overlap these scallop coins on the lentils.
 
Thank you KYH this sounds delicious and different, I never would have thought to combine lentils and scallops into a meal toghther. I can't wait to give it a try, I love scallops!!!

One time I went to a restaurant and the cook was such a great chef, anyway he had this dish where his side was a fried grits patty topped with baby fried okra and it tasted exqusite with the particular meat he served it with, there again one of those things you would never think of as being served together. Totally cool!!!


Thanks, Cathy
 
You're right, Cathy. I can't imagine fried okra topping a grits patty.

I could easily see okra and tomatoes in that role, however.
 
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