sticks, beads and strings
make wonderful, beautiful things

Cass in the Kitchen: Great American Seafood Cookoff!

:kitchen: If you have been following my little Thursday series for any length of time, you know I love seafood. I especially enjoy local seafood, and living so near the coast, when I eat fresh, local seafood, it is FRESH! BTW, did you know that you can tell how fresh a fish is by looking at the eyes? As the fish ages, the eyes cloud over. Beware of buying fish with the heads cut off at a fresh fish market. That’s not how they usually sell it. Since they sell by weight, they make more if the heads are on. The only reason to cut them off is to hide something, and now you know what that something is. Also, even though you buy it head and scale on, they will usually clean it for you while you wait, or at least my local place will. Dang. Now I want seafood again. I might have to pay them a visit tomorrow night instead of just blogging about them today; I don’t have time to go get it and cook it before practice tonight, and I like to cook mine the same day I buy it. River in the morning, on the plate in front of me by dinnertime. And boy, did I ever get sidetracked there.

Back to the seafood cook off. Today, I visited the Great American Seafood Cook Off site, and voted for the Shrimp and Andouille Cassoulet by Louisianian Brian Landry. That was an easy choice for me because I love andouille sausage. The perfect hot-ness and the flavor, oh my! And also shrimp, but I figured that part might could go without saying. I like that I can substitute bacon or smoked sausage for the andouille, because I can’t always find that. But seriously, how could I not vote for a dish that looks like this?

I also entered the contest for a trip to New Orleans. Because. Hello! New Orleans! Only, please, after hurricane season. Geez Louise! And Gustav!

And yes, I am looking at Hanna, thanks for asking. And Ivan, too. And also, Josephine. Any of ya’ll live a little more inland, and want to host a family of NINE for a week or so?

Sponsored by Lousiana Seafood

RSS feed | Trackback URI

Comments »

No comments yet.

Name (required)
E-mail (required - never shown publicly)
Your Comment (smaller size | larger size)
You may use <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong> in your comment.

Trackback responses to this post