Saturday, August 30, 2008

Great American Seafood Cook-Off 2008

Seafood makes fabulous cuisine, provided they are freshly obtained and prepared immediately. In my hometown, Sibu, there's this Chinese restaurant that serves stir-fried black pepper crabs. Once, my family ordered this particular dish when we went for dinner there. We were not disappointed. Instead, we were finally enlightened as to why the restuarant is always fully seated, throughout 7 days of the week. The crabs are caught in the morning, and sent to the restaurant in the afternoon, so that they can be served when the customers flock in by night. This ensured the completeness of taste of the dish. Freshness of ingredients is vital, and so is the method of preparing as well as seasoning. The chef must be oozing skill and expertise.

Which brings us to The Great American Seafood cook off is a prestigious competition whereby chefs from all over America competes with a seafood dish that can be easily recreated at home. 5 finalists have been chosen, and you may vote for your favourite recipe on the website.

My favourite will have to be Louisiana Shrimp and Andouille Cassoulet by Chef Brian Landry. The recipe is a healthy combination of seafood, herbs and vegetables. With tomatoes, Worcestershire sauce and parmesan cheese, I believe the shrimp and andouille sausage will taste heavenly. A bonus for this recipe; all ingredients can be easily obtained from your local supermarket.

Take a look at the 5 recipes, choose your favourite, and stand a chance to win a prize package consisting of a trip to New Orleans!

Sponsored by Lousiana Seafood

No comments: