Seafood

Spicy Scallop Appetizer
Spicy Scallop Appetizer

A Spicy Scallop Appetizer

Back when I was a kid growing up in Maritime Canada, Clams and Chips were nearly as popular is Fish and Chips and, if you were in a restaurant that served both of these, it was generally a safe bet that you could get Scallops and Chips as well.

Scallops and Chips generally used the larger variety usually of scallop referred to as ‘Sea Scallops’, and even a half-dozen of these, along with chips and coleslaw, made for a very filling meal. For this appetizer version, I am using the smaller Bay Scallops, and I have jazzed up the usual plain batter coating …


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Spicy Fried Baby Octopus
Spicy Fried Baby Octopus

This little appetizer dish of Spicy Fried Baby Octopus incorporates chili, cumin, and a little thyme into the deep-fry coating of cornstarch. When jazzed up this way, the tender morsels require no additional condiments at the table other than just a wee squeeze of lemon.

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Ginger Fried Baby Octopus
Ginger Fried Baby Octopus

These Ginger Fried Baby Octopus take advantage of the fact that the smaller varieties are more tender, and often more sweeter than the larger ones. Here, a little complimentary flavoring is added by way of a ginger and rice wine marinade….

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A selection of dried shrimp
A selection of dried shrimp

Do you use dried shrimp in your own kitchen? If not, then you really should think about adding this very versatile foodstuff to your pantry. Like mushrooms, sun-dried tomatoes, or Conpoy, the drying process highly concentrates the flavors of shrimp and produces a tremendous umami-punch that makes them very useful indeed. If you would like to learn how to prepare and use dried shrimp in recipes, along with tips for buying and storing them, then read on…

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A package of Dried Scallops (Conpoy)
A package of Dried Scallops (Conpoy)

Dried Scallops are very often used in Chinese cookery, and it is a bit of a shame that relatively few western cooks know how to prepare and use them as they pack a unique flavor punch that is truly exquisite…

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A dish of Octopus Stew
A dish of Octopus Stew

You can find many different versions of Octopus Stew all around southern Europe, but there is a remarkable commonality in those dishes hailing from Greece, Malta, Spain, Italy and Portugal. The basic theme involves octopus stewed in a tomato base, generally with wine, along with herbs favored in the region. Olives, and sometimes capers, are frequent additions, and many incorporate potatoes. The following preparation is an amalgam of all of these…

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Provençal Octopus Brochettes served Tapas-style
Provençal Octopus Brochettes served Tapas-style

Provençal Octopus Brochettes are skewers of octopus tentacle sections that have been marinated in herbs and lemon juice, then grilled until just beginning to char. They make a delicious first-course appetizer, or one of a series of offerings in a Tapas meal.

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A Tapa of Mediterranean Octopus
A Tapa of Mediterranean Octopus

Mediterranean Octopus is a Tapas style appetizer that reflects both Spanish and Italian influences. It features octopus tentacles that are poached in a flavored broth until almost tender, finished on the grill, and then served in a reduction of the poaching medium.

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