Fish and Seafood

On a recent vacation to Paris, I thought it might be fun to take a cooking class. My wife, Pat, loves to paint so it would also be a chance to get out of her hair while we each did something that interests us. The problem, though, is that I don't need someone to teach me how to make Beef Bourguignon, or Tarte Tatin. Those I make at home... Read more →

Searing Scallops

I like to sear and cook scallops in butter, but I have a hard time getting a great sear on the scallops without the butter really browning too much. The issue isn't the scallops as much as it is the sauce that I attempt to make after the scallops have seared, After the scallops sear I build my sauce by adding more butter, sautéing... Read more →

Basa Fish

Do Basa fish fillets have another name and where does this fish come from?-- Ruth Basa is a type of catfish. Other names include Basa Fish, Bocourti, Bocourti Catfish, Bocourti Fish, Sutchi Catfish, and Pangasius. The scientific name for Basa is Pangasius bocourti. A close relative, Pangasius hypophthalmus, or Tra, is also sometimes... Read more →

Lox and Gravlox

As an appetizer for entertaining at Easter, I was planning to serve Lox and Caviar on Blini. Now I wonder, "What is the difference between Lox and Gravlox?" Which one was I thinking of? --Ruth Lox is salmon that has been brined and then cold smoked. The brine contains salt and sometimes sugar. Smoking is done at temperatures ranging... Read more →

Deveining Shrimp

What does it mean to devein a shrimp? How is this done? --Zack Along the back of a shrimp, on the outside curve, there is a black line running from head to tail. To some people the term deveining may be confusing, as this line is actually the intestinal tract of the shrimp and not a vein at all. On larger shrimp (or prawns) this... Read more →