Swordfish pizzaiola – quick recipe

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The swordfish pizzaiola is a healthy and tasty dish that is baked with tomato, mozzarella, capers and oregano… Deb shows us how to cook it in less than half an hour!

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Are you looking for an easy and tasty recipe? Try the swordfish pizzaiola, ready in just a few minutes. Let’s see how to do! We’ll need:
• 4 swordfish steaks, of about 5,3 oz (150 g) each
• 14 oz (400 g) of plum tomatoes
• 8,8 oz (250 g) of mozzarella 2 oz (60 g) of black pitted olives • ½ oz (15 g) of desalted capers
• 2 cloves of garlic
• 5 tbsp of extra virgin olive oil / salt to taste / black pepper to taste
• oregano to taste
Blanch the tomatoes, remove the skin and the inner seeds, and cut into cubes.
Cut the mozzarella into thin slices, squeeze gently and set aside.
Take a baking dish, grease it with 2 tablespoons of oil, arrange the swordfish steaks without overlapping, and salt.
Top the swordfish with the mozzarella slices and the diced tomatoes. Then add the olives and the capers; sprinkle with oregano and pepper to taste. Finally, add the chopped garlic and drizzle with the remaining oil.
Bake in preheated oven at 390°F (200°C) for 20 minutes. Once cooked, serve the swordfish still hot.
Here is our swordfish pizzaiola… good, easy and quick!

Duck Sausage Shrimp Gumbo Recipe

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Learn how to make a Duck Sausage Shrimp Gumbo Recipe! – Visithttp://foodwishes.blogspot.com/2011/09/gumbo-go-go-duck-andouille-sausage.html for the ingredients, more recipe information, and over 600 additional original video recipes! I hope you enjoy this Duck Sausage Shrimp Gumbo Recipe.

 

Ham and Shrimp Gravy Recipe – Spicy Ham Shrimp and Grits

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Learn how to make a Ham and Shrimp Gravy Recipe! Visithttp://foodwishes.blogspot.com/2011/08/ham-and-shrimp-gravy-plus-recipe-for.html for the ingredients! Plus, more info and over 550 additional original video recipes. I hope you enjoy this Ham and Shrimp Gravy Recipe!

 

Fish balls – recipe

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Deb suggests a tasty, funny idea for a buffet or an aperitif: the fish balls! Either fried or baked, they won’t take you a long time to prepare.

 

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Today I’ll give you a tasty idea to make your buffet richer or to prepare an appetizing, irresistible main course: the fish balls. Let’s see how to do! We’ll need:
• 1 ½ lbs (700 g) of cod fillets
• 3,5 oz (100 g) of bread, crust removed
• just over ¾ cup (80 g) of grated parmesan cheese
• 1 bunch of parsley / 1 sprig of thyme • 2 eggs
• 1 clove of garlic / salt and pepper to taste
• flour as needed
• for frying, vegetable oil as needed
With a knife, finely chop the cod fillets and process the bread in a food processor. Combine them in a bowl, then add the parmesan cheese… the chopped thyme and parsley… and the garlic.
Now add the eggs, too… salt and pepper to taste. Then stir well.
Roll the resulting mixture into small balls… and coat with flour.
Now fry the small balls in hot vegetable oil for about 3 minutes.
When the fish balls are golden brown, take them out with a slotted ladle and place on kitchen paper. If you don’t want to fry, you can bake them at 350°F (180°C) for 20 minutes.
The fish balls are ready, serve hot or at room temperature… good, easy and quick!

Seafood spaghetti – recipe

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The seafood spaghetti can be found on almost every Italian restaurant menu, in a number of variants: Sonia’s version is made with mussels, clams, squids and scampi… let’s cook it with her!

 

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The recipe we’ll be preparing today is a very famous first course: the seafood spaghetti. There are a number of variants of this dish, according to different places and seasons… but the absolute essentials are mussels and clams, to which you can add for example scampi, squids, shrimps and baby cuttlefish. But let’s see together what ingredients we’ll need:
• 11,3 oz (320 g) of spaghetti
• 10,5 oz (300 g) of squids
• pepper / salt
• 4 cloves of garlic
• 1 lb (500 g) of clams
• 1 lb (500 g) of mussels / 4 scampi • 10,5 oz (300 g) of cherry tomatoes
• fish stock
• ½ glass of dry white wine
• extra virgin olive oil
• parsley
Let’s prepare together the seafood spaghetti:
The first thing to do to prepare the seafood spaghetti is clean the squids: if you want to see how, click here. Now separate the bodies from the tentacles and cut the bodies into rings. In a pan, put 2-3 tablespoons of extra virgin olive oil and a crushed, or chopped, clove of garlic. Now add the squids. Cook for a few minutes until the squids turn white, then add the white wine, let it evaporate, then add the chopped parsley, after that turn off the heat and set aside, keeping warm.
Now move on to the mussels and clams: clean and wash them well under cold running water. I’ll give you some advice to discard those filled with sand, in this case I’m talking about clams: take the clams one by one and, very patiently, tap them… on a cutting board, if something black comes out, that it sand, which means that you can throw the clam away, because it’s full of sand. At this point, take a pot and throw in the clams… cook on a high flame with the lid on, until opened. Do the same with the mussels.
Now, let’s move on to the scampi: wash and pat them dry… then make a cut along the belly, from the tail to the head. Do the same with all the 4 scampi, then, near the end of the tail, you’ll notice a black string, that is the intestine: you can remove it using a toothpick, as I’m doing now, otherwise it will taste bitter. In a pan, put 2-3 tablespoons of extra virgin olive oil and a clove of garlic… let it brown… then put the scampi in the pan… and let them brown on all sides for 5 minutes.
Now all the seafood is ready, remember to keep it warm, perhaps inside their own pans with the lid on. At this point, take a large pan, put a couple of tablespoons of oil, a clove of garlic, whole or chopped as you prefer, and add the tomatoes, cut into halves. Let them cook until tender, but not mushy.
Now strain the liquid from the mussels and the clams through a very fine sieve and collect it in a bowl. As you can see, the tomatoes have softened, so add the squids, that have been kept warm… and the water of the mussels and clams. In the meantime, boil the spaghetti… and 3 minutes before the end of cooking… toss in the pan… here it is.
Finish cooking the pasta adding 1 or 2 ladles of fish stock, if necessary. 1 minute before the end of cooking, remember to add the mussels, the clams and the scampi, then add salt, pepper and parsley.
At the end of this elaborate preparation, our seafood spaghetti are finally ready to be served. From Sonia and Giallozafferano, bye bye and see you next video recipe.

Chorizo Mussels video recipe by the BBQ Pit Boys

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Looking for a killer side dish for that special meal at your Pit? Or how about serving up these Chorizo Sausage Mussels as the main course! Either way, your girly, friends and family will be impressed! And it’s quick and easy to do, as shown by the BBQ Pit Boys.

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Food Wishes: Ham and Shrimp Gravy Recipe – Spicy Ham Shrimp and Grits

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Learn how to make a Ham and Shrimp Gravy Recipe! Visithttp://foodwishes.blogspot.com/2011/08/ham-and-shrimp-gravy-plus-recipe-for.html for the ingredients! Plus, more info and over 550 additional original video recipes. I hope you enjoy this Ham and Shrimp Gravy Recipe!

John Mitzewich (also known as “Chef John“) is an American chef, video blogger and YouTube celebrity, who publishes instructional cooking videos on the video blog Food Wishes, as well as on a YouTube channel by the same name. He is a very popular cooking teacher on the internet, and his video recipes have had over 33 million views on YouTube. He also has authored acookbook for Parragon Publishing entitled, “America’s Family Favorites: The Best of Home Cooking”.In 2011, he won the Taste TV Tasty Awards “Best Home Chef in a Series”.

Career

John Mitzewich graduated from Paul Smith’s College, New York, in 1983. He received an Associate of Applied Science Degree, with Honors, in Culinary Arts/Chef Training, and was also honored as the school’s 1983 “Outstanding Chef Training Student.”. He “held just about every position possible in the food industry” including Executive Sous Chef at the Carnelian Room, Sous Chef at Ryan’s Café, and Garde Manger at the San Francisco Opera. Chef John was a Chef Instructor at the California Culinary Academy in San Francisco, CA. for five years before leaving to focus on teaching people to cook online.

YouTube

Although Mitzewich’s blog is his central website for his recipes, he also has an accompanying YouTube channel. He currently has almost 100000 subscribers to his YouTube channel ‘foodwishes’. Foodwishes is one of the foremost cooking channels on YouTube with more than 25,000,000 views. Mitzewich has a content partnership deal with YouTube. He has gained much of his popularity through his easy to follow recipes combined with his enjoyable humor.

 

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