SousChef Community

Filed under: Beef, Recipes, Shellfish, Retro cookery From Good Dishes from Tinned Food (1939), Ambrose Heath Note - admittedly not molded food this time, but too good to keep to myself. I'm interrupting the semi-regularly scheduled Midnight Sausage series to share molded food images and recipes from my personal collection of early-to-mid 20th ...

Filed under: Recipes, Shellfish I never thought anything could beat the combination of garlic, butter, and shrimp in scampi. But really, that's more because garlic and butter make most things taste great, rather than the trio being the perfect flavor combination. When my tongue got a taste of ginger shrimp, however, I discovered a true pairing. ...

Filed under: Recipes, Shellfish After many years abiding to the rule that I would never eat what I couldn't look at in its real form, I succumbed to temptation and had a delicious bowl of Conch Chowder at the Nicola Seafood Restaurant at the Hyatt in Key West (a dish that is, sadly, no longer on the menu). While the conch might look all gooey out ...

Filed under: Fish, Recipes, Shellfish, Holidays The hell? Talk about your specific food holidays. First of all, I had no idea that people even stuffed their flounder with crab. Is this some sort of regional delicacy that I'm not aware of? As someone who isn't a fan of seafood, this isn't a day that I would celebrate anyway, but I thought I would ...

Filed under: Recipes, Shellfish, Holidays I like clam chowder, but I can't eat too much of it. After a few spoonfuls I start to get sick of it (see also: malted milk balls). But today is New England Clam Chowder (or ''chowdah'') Day, and while I usually think of clam chowder as a summer food, I guess it's creamy heat would be good on a cold ...

Filed under: Dinner, Recipes, Steaming, On the Blogs, Shellfish, Real Kitchens When it comes to food like potstickers, I tend to stick to the ones that you can find in the freezer section of Trader Joe's. I've had times when I've been vaguely curious about wonton skins and thought briefly about experimenting with them, but I've always quickly come ...

Filed under: East Coast, Recipes, Steaming, Did you know?, Condiments, America, Shellfish The Maine shrimp (Pandalus borealis) season just started and goes from December 1, 2007, through April 30, 2008 It is my first Maine shrimp season since I only moved to Mid-Coast Maine late last spring. I've been waiting ever since for the season to start, ...

Filed under: Recipes, Shellfish, Spices, Retro cookeryLooking for something to make for dinner tonight? Why not try this one from my grandma Bunny's recipe box called Shrimp Curry Improv (I want to make it just for the name). It is a recipe that is definitely a product of it's time (I'm guessing sometime in the late sixties or early seventies) ...

Filed under: Recipes, Trends, Shellfish, Holidays Now here's something I just can't do: bring myself to think about fried clams on November 1. November is the time for apples and Thanksgiving and football. Fried clams belong in July or August, the months of humidity, beaches, and sides of cole slaw. But today is National Deep Fried Clams Day ...

Filed under: Recipes, Trends, Shellfish, Holidays Remember yesterday when I told you that Cherries Jubilee was something I've never had, along with Baked Alaska, Pig's Feet, and Mutton? Well, I guess I have to add this to the list too. It's National Crab Meat Newburg Day, proving once again that just about every food in the universe has its own ...