The seafood pantry
1 info
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A world of flavor possibilities is as close as your kitchen pantry.
Here are some things you'll want to keep on hand.
From the Fridge:
: green onion: milder than yellow onions; good in stir-fries or : sprinkled over fish for garnish (wrap a bunch of green onions : in lightly dampened paper towels and put them in an open plastic bag
: they will stay crisp for up to a week) : fresh ginger: a little goes a long way; use in stir-fries or : marinades (ground ginger is not a suitable substitute) : olives: standard black, Greek, green, whichever you prefer : capers: add to a vinaigrette sauce or marinade; great with fish
: plain nonfat yogurt: can make a quick, low-fat sauce with chopped
: herbs, lemon juice, salt and pepper : Parmesan cheese: use in breadcrumb coatings or, of course, tossed
: with seafood pasta
: frozen vegetables: peas, corn, spinach, carrots; a quick thaw and
: they're ready to use in stir-fries, pasta, soups Some Basics:
: lemons and limes: freshly squeezed juice and grated zest do wonders
: for seafood
: herbs: parsley, thyme, basil, oregano, rosemary, chives, cilantro,
: dill, tarragon; use fresh when available (if you have a sunny : windowsill, balcony or patio spot, think about getting an herb kit
: to start your own herb garden) : garlic: few recipes would not benefit from this ubiquitous : seasoning
: yellow onion: great all-purpose ingredient; stronger flavor when
: quickly cooked, becomes sweeter with long cooking : shallots: onion cousin; more pronounced, less sweet than yellow
: onions
: broth: canned vegetable, chicken or fish bouillon cubes (preferably
: Knorr); multi-purpose for soups, sauces, etc.
: canned whole tomatoes (low-salt if possible): very acceptable : replacement for vine-ripened tomatoes : rice: long-grain white and brown are all-purpose; short-grain : Arborio for risotto; aromatic basmati or jasmin delicious with : seafood
: dried pastas: choose a variety of shapes ÄÄ penne, angel hair, : fusilli, spaghetti, bowtie, shells, etc.; different flavors, too
: help add variety
: fine yellow cornmeal: to coat fish for frying : white flour: for dredging fish : dried hot pepper flakes: to add a quick sprinkle of fire for those
: who love it
: curry powder: highly aromatic and exquisite with seafood From the Bottle:
: olive oil: for sauting, in marinades and sauces; save fruity : extra-virgin for flavoring rather than cooking : corn or peanut oil: all-purpose, but best for high-temperature : stir-frying and deep frying : canola, safflower or other vegetable oils: for general-purpose uses
: vinegars: have a few favorites on hand ÄÄ red wine, herbed white
: wine, balsamic, fruit, rice wine, etc.; make a quick vinaigrette
: sauce for cooked fish
: red pepper sauce: Tabasco is the long-time favorite but many brands
: are available
: dry white wine: adds a splash of moisture and flavor to sauts and
: soups
: soy sauce: consider low-sodium "lite" varieties; also "light" which
: has milder flavor and lighter color : sesame oil: use as flavoring, especially in stir-fries; not for
: cooking
: Worcestershire sauce: consider white Worcestershire, made : especially for seafood, but traditional dark good with flavorful
: fish (salmon, tuna, swordfish) Off-the-Shelf:
: teriyaki sauce: now widely available in many brands : general seafood marinades: many now available, but all are not : created equal; try a few to find your own favorite; a good : Italian-style salad dressing works well too, or a simple homemade
: vinaigrette with herbs
: jerk sauce or seasoning: either liquid-based or dry "jerk" has : pungent flavors of allspice, peppers, cinnamon, garlic; ideal on
: full-flavored fish
Upscale Flavors:
: dried mushrooms (shiitake, porcini, morels): plumped in water; a
: flavorful addition to stir-fry or saut : sun-dried tomatoes: plumped in water and diced for sauce, marinade
: or simple seasoning
: marinated artichoke hearts: chop and toss with cooked shrimp in
: pasta ÄÄ magnificent
Simply Seafood Spring 1994
Submitted By DIANE LAZARUS On 01-13-95
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