"In youth we run into difficulties. In old age difficulties run into us."Beverly Sills
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3 Easy to Cook Chicken Recipes for a Lovely Treat
We all love spicy chicken; except if you are allergic or you just can't love spicy food. Being a chicken lover myself, I have collected 3 hot n' spicy recipes for you to try out in your chicken today or anytime you would like to treat yourself for a ...
Cooler Summer Expected
(NC)-A long, hot summer is the right time to sample the growing number of coolers now available. They come in just about every flavour imaginable from the traditional lemonade to the exotic passion fruit. But, just as new favourites are introduced each ...
How To Eat Chocolate
With Valentine's Day just around the corner, isn't it about time that your treated your significant other to some chocolate? For a change, try a really respected brand, take your time, and concentrate on the whole chocolate experience. So here are some ...
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Lobster wasn't always a top dish....
The succulent shellfish started out branded as a scavenger, bottom feeder and food for the impoverished. However, thanks to the progress of modern transportation, lobster could be shipped from Canada to the upper northern states to become the luxury food we now appreciate. These days the finest restaurants take pride in their lobster recipes and Surf and Turf presentations.
Besides being a versatile and delicious meal, shellfish such as lobster, shrimp and oysters, have a good taste for health. Recent studies have dismissed the connection between higher blood cholesterol and the consumption of shellfish. Milligram for milligram, lobster is only slightly higher with 81 milligrams per 3 ounce serving compared to lean ground beef and chicken at 78 milligrams per 3 ounces. Lobster and shrimp are low in fat and coupled with moderate portions it can be enjoyed up to three times a week. Remember that it's the sauces and butters that increase fat and cholesterol. Try different methods of cooking, such as steaming or in salads and soups or even on the grill.
It is best to cook the lobster alive, don't worry too much about being cruel; lobsters and most shellfish can not feel pain because of their underdeveloped central nervous system. A good trick is to drop the lobster in a pot of boiling water upside down... that is head first. This stops the tail from splashing hot water out of the pot. A live lobster will have a better sweeter flavor. You can tell if the lobster has been cooked alive if the tail curls under.
The old adage is that if it tastes good ... it can't possibly be good for you. Lobster, shrimp, oysters and other shellfish not only taste good but also keep you healthy. So enjoy! Including shellfish in your diet can provide you with the recommended supply of important essential trace elements such as selenium and copper. Selenium, a major antioxidant can rid the body of free radicals and cleanse the body of toxic metals such as mercury, cadmium and arsenic. Copper keeps your bones, blood vessels and nerves healthy.
*If you have gout, you should limit your intake of shellfish.
About the author:
For more tips on seafood, fish and lobster eating ideas visit: http://www.fish-n-lobster.com/ . This article may be freely reprinted as long as the author's resource box and url links remain intact.
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Recipe: Strawberry Rhubarb ConfituresSan Jose Mercury News1. In a large nonreactive bowl, combine berries, rhubarb, sugar and lemon juice. Split vanilla bean lengthwise and scrape out pulp. Mix both into the berry mixture. Cover, refrigerate and allow fruit to macerate 6 to 12 hours. 2. |
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Prosciutto Recipes: 30 Ways With The Italian HamHuffington PostBut if you've ever once tried it in a recipe, you know how much flavor it can add. That salty savoriness is a great tool in the kitchen. The classic Italian dish of saltimbocca, for example, wraps prosciutto around veal cutlets, flavoring the meat and ... |
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