Look for the claws
Yes, this is the supreme crustacean and most popular, too. Lobstermen harvest Maine Lobster or American Lobster from waters off the coast of New England up into Canada. We've seen how back-breaking the work can be from movies and television. This year, lobsters are plentiful. We found the shellfish selling for $5.49 a pound at the nearby Korean supermarket. Unbelievable! The shell goes from dark brown to deep red when cooked. Specimens can grow larger than 20 inches and can also weigh more than 40 lbs. A pair of largest claws in the crustacean family distinguishes this sea floor crawler from is relative -- the European Lobster or Common Lobster. The industry is regulated in the United States. Lobstermen must release small lobsters back into the ocean if it's not larger than 3 1/4 inches long. Select lobsters that are still lively and respond to stimuli. Tails should be straight (not curl under the lobster's body). Expect a healthy lobster to try to defend itself with its claws. Avoid live lobsters with limp claws and limbs. Maine Lobsters are available year-round.
A red seafood delight
Here's the priciest type of seafood that can be prepared by anyone. Cooked lobster has a sweet and succulent flavor that's almost always a hit with seafood lovers.
What you will need:
12 cups water
1 large stock pot W/ lid
3 lobsters, 1 lb to 1 1/2 lbs each
2 tbspns coarse salt
Cooking and Directions:
Bring water to a rolling boil. Place lobsters into boiling. Let them cook for 17 minutes. Lobster should turn completely red in color. Serve immediately.
A bunch for avocados
Food Surfing will feature fun food links from around the Blogosphere and Internet. These recommended links may give you other interesting ideas for making your life taste better.
Browse through the Pink Avocado Blog for fun recipes and also look at another foodie's ideas for eating and cooking in the kitchen.
Health.com features 8 great avocado recipes that are yummy alternatives to guacamole. The Southwestern Salad caught our eyes.
Finally, avocadorecipes.net has a tasty list of avocado recipes. The Avocado Crab Soup and Avocado Lime Pie are our frisky favorites.
A spicy instant ramen
We bought this instant Ramen noodle soup after spotting it on sale at H Mart. Shin Ramyun Black is actually a South Korean premium brand instant noodle soup. Each package contains dried ramen noodles, soup base, dehydrated veggies, and a spicy seasonings packet. All one needs to add is 2 1/2 cups of steaming hot water to make a very yummy bowl of ramen noodle soup. Look for a family pack of 4 individual servings (or 4 individual packages) to run between $3.99 and $6.99 at your favorite Asian Foods grocery store.
Don't mash 'em up
We think of making guacamole whenever we purchase avocados, but there is the underlying urge to try making something different. What do we suggest? Remember that pureed avocados and heavy cream (or half-n-half) can make a rich soup stock that's to be served cold. Add cooked seafood, such as shrimp, crab meat, or imitation crab to the soup. Garnish with sliced green onion, diced cucumber, corn kernels, and minced cilantro. You can also make antipasti with avocado wedges for a change.
Jazzing up this bland veggie
As veggies go, a zucchini can be boring. What are its culinary strengths? A ripe zucchini has subtle nutty or earthy flavors. The slight crunch and crisp texture of this veggie is also a plus. We suggest dicing up zucchini into small cubes and adding them to any mixed vegetable medley. You can also add diced zucchini to traditional soup recipes like minestrone or chicken noodle. Julienned zucchini goes well in any Asian stir-fry. Lastly, sneak some blanched zucchini slices to any cheesy potato au gratin to make it more nutritious.
A crisp summer veggie dish
This salad has an appealing contrast in textures and flavors. Smooth avocado combines along with crisp zucchini pieces. Here's the recipe:
What you need:
1 medium-sized bowl
1 measuring cup
1 large metal spoon
2 baby zucchinis, chopped small
2 ripe avocados, diced into small cubes
1 large ripe tomato, diced
1/4 cup yellow onion. sliced
1/4 cup olive oil
1/2 tbspn paprika
Pinch of coarse salt and black pepper
1/2 tbspn granulated sugar
Cooking & Directions:
Mix olive oil, sugar, salt, black pepper, and paprika in measuring cup. Mix well. Combine onion, avocado, zucchini, and tomato in bowl. Add seasoned olive oil dressing. Toss well. Serve immediately.
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