Surimi seafood recipes and nutrition notes
Surimi seafood, usually made from mild white fish like Alaska pollock, is shaped to resemble shellfish and sold frozen. A micro magic crustless veggie crab pie and a crab pasta microwave dish showcase using imitation crab, cheeses, and light ingredients with nutrition per serving listed. Norma Schonwetter, Cedar Rapids Gazette food columnist, notes surimi is low fat, high protein, and ready to heat.
MENTIONED IN THIS ARTICLE
Alaska Pollack
Norma Schonwetter
Oak Park
Mich
Micro Magic
Cedar Rapids Gazette
Cedar Rapids
Iowa
German Style Hamburgers With Onions and Vinegar
A Baltimore Evening Sun recipe from Cui sine Rapide by Pierre Francy and Bryan Miller outlines four 1 inch thick patties made from ground round with onions pickles garlic and dill in the mix. Patties brown in oil then finish with a warm onion butter vinegar paprika sour cream sauce and parsley over four servings.
MENTIONED IN THIS ARTICLE
Baltimore Evening Sun
Pierre Francy
Bryan Miller
Times
Fish The Basics by Shirley King reviewed
New York based chef Shirley King outlines buying and cooking fish in a three part guide. Part I covers seafood basics cleaning and preparation plus profiles with fat cholesterol Omega 3 content Latin name habitat and cooking methods. Part II details cooking methods with at least one recipe per method and accompanying sauces and wines. Part III lists species by local and scientific names with recommended cooking methods. The 463 page cookbook includes more than 90 recipes and illustrations.
MENTIONED IN THIS ARTICLE
New York
Shirley King
Simon and Schuster
King
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