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Showing 5,911 - 5920 of 69,142 results for fish
Wild Alaskan Salmon with Lamb Sausage, Manila Clams, Sugar Snap Peas, Fingerling Potatoes and Salsa Verde
Recipe
| Courtesy of Steps Wine Bar and Cafe
- Total Time:
- 1 hour 10 minutes
Bass Rosace, Steamed in Lemon Grass, Served with Caviar and Lemon Sauce
Recipe
| Courtesy of Sotha Khunn
Lima, Peru: Frog Shakes and Fish Sperm
Episode
| From:
Bizarre Foods America
Andrew Zimmern explores the food capital of South America: Lima, Peru. He downs frog smoothies in a local market, eats the freshest ceviche and dives for octopus in an old fishing village.
There are Other Fish in the Sea
Episode
| From:
Cookworks
Learn the many techniques required for making different types of seafood. From Fresh vs. Frozen, to filleting, to timing, to different cooking strategies, learn to make Red Snapper with Ragout, and Arctic Char in Salt Crust, all accompanied by a margarita.
Cracked Cheesecake/Terrible Tuna Fish in Illinois
Episode
| From:
Food 911
Tyler teaches Lisa how to make a fool-proof, crack-free cheesecake, topped with delicious fresh blueberry sauce. Next, Denise runs a daycare center out of her home and Tyler helps Denise make ""Kid-friendly"" Tuna Burgers and Double Fried French Fries.
Tybee Island
Episode
| From:
Beach Bites with Katie Lee
Katie Lee heads to Tybee Island, Georgia, a barrier island just 18 miles southeast of culinary mecca Savannah. The small island is full of big flavors, and Katie starts her exploration with perfectly sweet local shrimp and a spicy blackened fish hoagie at a restaurant so beloved that the locals rallied to keep it open. She's introduced to "hog wings," a local version of hot wings that trade the chicken for pork, and she dives into the local specialty, oysters, that are so nice, she tries them twice -- roasted and baked with collards and bacon. Katie finishes off her visit with ice cream cookie sandwiches and deep-fried strawberries that represent what the South is all about.
Grilled & Que'd
Episode
| From:
Beach Bites with Katie Lee
Nothing goes better with beachin' than a little grillin' and que'in'!The dishes are diverse but they all boast that amazing flavor and char that fire brings to the table. In Arizona, Katie Lee joins a local chef to grill up a striper. In Florida, Katie finds Grilled Mango Jerk Chicken. Then she heads to San Diego for the best Grilled Fish Tacos. On the 'Que'd end, Katie goes to Charleston for Burnt Ends before heading down to Alabama for the Nasty G pork and chicken sandwich. Finally, Katie's quest for the best takes her to Maui for Kalua Pork, Hawaiian barbeque cooked low and slow in an imu, a traditional underground oven!
