Shellfish | The Daily Dish - Part 2

BetterRecipes : better recipes - better meals


How to Make Sushi

1 Comment | Written on August 1, 2012 at 5:00 am , by

Do you love to go out to a Japanese restaurant for sushi and wonder if it is possible to recreate that experience in your own kitchen? You are in luck!  Today I am going to show you,  step-by-step,  how to make sushi at home.

Keep reading to learn how to make this “Rock and Roll” Sushi Roll from Qsine Restaurant!

Read more

Guy Fieri Road Show

No Comments | Written on June 30, 2011 at 5:00 am , by

If you are looking for a go-to cookbook this summer, look no further!  Guy Fieri recently debuted his new cookbook “Guy Fieri Food:  Cookin’ it, Livin’ it, Lovin’ it.”  It is not only a collection of big and bold recipes from the Food Network Star, it is also reflects back on his childhood and restaurant experiences before his shot to stardom only a few short years ago.

I recently had the pleasure of attending the Guy Fieri Road Show when the tour stopped through Chicago.  Needless to say, it was an absolute blast!  Check out this gallery of photos from the show and take a look at this behind the scenes video from the evening.

The night was fueled by a couple of signature Guy dishes and maybe a few margaritas.  Check out the “Pork, Knife and Spoon” blog for more stories from the evening and the recipe for “Pork En Fuego”.  It was hot, spicy and addictive!  Another recipe they “performed” on stage during the show is the “Sangria-Glazed Shrimp” from the book.  I was watching the show from the wings and the stage manager was nice enough to bring me a sample!

A few VIP audience members actually sat on stage during the show and they received samples of all their creations.  I was able to snag this photo quickly before it was gobbled up by hungry fans.  If you want to give it a try for yourself, the recipe is below!



2/3 bottle full-bodied red wine (Burgundy or Zinfandel; about 2 1/4 cups)

1/4 cup apple juice

1/4 cup orange juice

1/4 cup dry sherry

2 tablespoons dark brown sugar

2 tablespoons honey

1 1/2 teaspoons cornstarch


1 tablespoon unsalted butter

1/2 cup diced red onion

1 red bell pepper

1 Granny Smith apple, cored and diced (do not peel)

1 tablespoon canola oil

1 pound shrimp (21/25 count) peeled (leave tail on) and deveined

1 teaspoon paprika

1 tablespoon minced garlic

Mint springs, for garnish

Cooked rice, for serving (optional)

1.  For the glaze, in a small saucepan, combine all the ingredients except the cornstarch.  Simmer over medium-high heat and reduce to about 1 cup of rich red, syrupy liquid, about 20 minutes.

2.  In a small bowl, whisk the cornstarch and 1 1/2 teaspoons water.  Whisk the cornstarch mixture into the hot wine mixture.  Turn the heat to low and simmer until thickened, about 5 minutes or until it coats the back of a spoon.  Keep warm.

3.  For the shrimp, in a medium skillet over medium heat, melt the butter.  Add the onion, pepper, and apple and cook until tender but not browned, about 3 minutes.  Remove from the pan and keep warm.

4.  Heat the canola oil in the same pan.  Season the shrimp with the paprika.  Add the garlic and shrimp to the pan and cook until the shrimp turn pink, about 2 minutes per side.   Cook in batches as needed so that the pan isn’t crowded and the shrimp get good color.

5.  To serve, pour the sauce onto a rimmed platter and arrange the shrimp over the sauce.  Scatter the apple mixture on top.  Garnish with mint.  Serve with rice, if desired.

Week 20: Sandwich Recipe Contest Winner

3 Comments | Written on June 14, 2011 at 5:00 am , by

It’s a Po’ Boy…it’s Buffalo Bleu Cheese…it’s both.  Plus, it’s a winner!  Congratulations to Mary Shivers for her award-winning sandwich creation.  Mary says, “I love this contest! With a different theme each week, the challenge of creating a recipe for a specific kind of food that I might not normally experiment with is one I enjoy greatly.” Aww…how sweet is that!  We sure are glad she entered because this recipe is a keeper.  Check it out and then hear more from Mary! 




  • Spread:
  • 2 tbsp mayonnaise
  • 2 tbsp sour cream
  • 1 tbsp hot sauce
  • 3 tbsp crumbled bleu cheese
  • 1/4 tsp kosher salt
  • 1/4 tsp Creole seasoning
  • 1/4 tsp black pepper
  • 1/4 cup finely chopped celery
  • Shrimp:
  • 3 tbsp melted unsalted butter, divided
  • 2 tbsp hot sauce
  • 36-40 medium shrimp, cleaned
  • 4 split and lightly toasted French rolls, tops attached
  • 2 cups thinly sliced romaine hearts or iceberg lettuce


Spread: Stir all ingredients together in a small bowl. Cover and chill until ready to use. Shrimp: Heat 1 tablespoon butter in a large skillet over medium heat. In a medium bowl, stir together remaining butter and hot sauce. Add shrimp and toss to coat. Pour into skillet. Cook for 4-5 minutes, just until shrimp are done, stirring often. Remove from heat and drain. To assemble, spread toasted sides of rolls with spread. Add 9-10 shrimp to each. Top each with 1/2 cup lettuce. Serve immediately.

Number of Servings: 4

Mary's pic 1

Mary, you are on fire and so is this recipe!  I love the heat of the sauce but the cool zing of the spread.  How did you come up with your winning recipe?

“After eating delicious Shrimp Po’Boys in New Orleans last summer, I couldn’t wait to make them at home! While we loved the fried version, I wanted to try something a bit healthier. This was the result – the flavors of a Po’Boy with the added flavors of Buffalo Wings for a bit more zing. Light or fat-free mayonnaise and sour cream may be used in the spread.”

As a Better Recipes veteran, do you have any advice for others interested in entering our recipe contests?

“Enter, enter, enter! If you love to cook like I do, this is fun, friendly, yet challenging contest. It has a short entry period for each theme and it is well organized.”

Any other culinary wisdom you are willing to share with our readers?

“I’ve learned when “experimenting” in the kitchen, I have to jot down notes as I go. If I wait until later to write down specifics, I seem to forget a measurement, cooking time, or even an ingredient.”

Thanks so much Mary for your great recipe and these wonderful tips!

If you love southern cuisine, you simply must check out these links from some of our blogger buddies.

Bibberche – Louisiana Chicken and Anduoille Sausage Gumbo:

Chez Pim – Favorite Jazz Fest Eats:

Sugar Plum Blog – Peaches ‘n Cream Bread Pudding with Bourbon Sauce: and Southern Peaches ‘n Cream Praline Muffins:

Show Food Chef – Real Good Gumbo:

Louisiana Seafood

Are you a blogger with a great New Orleans recipe to share?  Leave a comment with a shout out!  We would love to see it!

Week 13 “Seafood” Winner

1 Comment | Written on April 26, 2011 at 5:00 am , by

Who needs to order in when you can make this gourmet pizza quickly and easily at home!  If you love shrimp scampi, just wait until you try the same flavors in a pizza. Instead of a tomato based sauce, this pizza features a creamy and cheesy white sauce filled with artichokes and sun-dried tomatoes.  It is topped with garlicky, peppered shrimp and is finished off with fresh basil and Italian parsley.  Best part is, dinner is on the table in less than 30 minutes!  Let’s take a look at the winning dish and hear from the creative cook behind the recipe, Pat Harmon!



  • 14 oz. Can Artichoke Hearts, rinsed, well-drained, and chopped
  • 1/3 C. Sun-dried Tomatoes packed in oil, drained and chopped; reserve 2 T. oil, divided
  • 1 C. Mayonnaise
  • 1/4 t. Garlic Powder
  • 1 C. Freshly Grated Parmesan Cheese
  • 12-inch Precooked Pizza Crust
  • 1/2 C. Shredded Mozzarella Cheese
  • 1 lb. Medium to Large Raw Shrimp, peeled and deveined
  • 1 T. Extra Virgin Olive Oil
  • 2 t. Cracked Black Peppercorns
  • 2 Large Garlic Cloves, crushed
  • 1 T. Italian Flat-leafed Parsley, chopped
  • 1 T. Fresh Basil, chopped

Directions:  Heat oven to 425º. In a medium bowl, mix together chopped artichoke hearts, sun-dried tomatoes, mayonnaise, garlic powder, and Parmesan cheese. Place pizza crust on a vented pizza pan or baking sheet. Brush crust with reserved oil from tomatoes. Spread artichoke mixture evenly over crust. Sprinkle mozzarella cheese over top. In a medium bowl, toss together shrimp, olive oil, cracked black peppercorns, and crushed garlic. Arrange over top of pizza. Bake for 10-12 minutes or until crust is lightly browned and shrimp is pink. Mix parsley and basil together and sprinkle over pizza.

Number of Servings: 8 slices

Congratulations Pat!  My mouth waters just thinking about your pizza, how did you come up with this winning recipe?

“I have always loved the entree, Shrimp Scampi, being a lover of shrimp prepared most ways, so I decided to make a version to top a pizza.”

What inspired you to enter the Better Recipes weekly contest?

“I have been entering various contests that Better Recipes has conducted for several years.  I wasn’t giving up until I won.  I am thrilled to have finally won one of them.”

That’s fantastic!  I admire your perseverance and drive.

“If you love to cook and bake and create your own recipes for contests as much as I do, the bottom line is DON’T EVER GIVE UP.  Sooner or later you will win a valuable prize.  Enter often and various types of recipes.  You can never tell what may win.  I love this hobby!”

You are such an inspiration!  Do you have any advice for others interested in entering our recipe contests?

“Think outside the box.  This time I took a popular dinner entree and transformed it into a dish that is somewhat more casual in the form of a pizza.”

Excellent point, Pat!  Thanks again for your fantastic entry and keep up the great work.  All of your recipes are just wonderful!

Kung Pao Shrimp

4 Comments | Written on March 24, 2011 at 5:00 am , by

Stir-fry is a quick and easy go-to meal on busy weeknights.  This recipe is one of my favorites because I love the spicy kick of the kung pao flavors.  I used shrimp, but you can feel free to use chicken, beef, pork or even make it vegetarian!


KUNG PAO SHRIMP  (click here to view and print recipe)

3/4 cup low-sodium chicken broth
1/4 cup rice wine or sake
2 Tablespoons soy sauce
2 Tablespoons honey
1 Tablespoon chili-garlic sauce
1 Tablespoon cornstarch
2 teaspoons dark sesame oil
1 Tablespoon peanut or vegetable oil
1 pound medium shrimp, peeled and deveined
3 green onions, thinly sliced
2 Tablespoons minced peeled fresh ginger
2 cloves garlic, minced
4 cups broccoli florets
8 ounce can bamboo shoots, drained

Whisk together broth, rice wine, soy sauce, honey, chili-garlic sauce, cornstarch, and sesame oil in a bowl; set aside.  Heat a wok or large deep skillet over medium-high heat.  Add the peanut oil, then stir in shrimp.  Stir fry shrimp until just opaque, about 3 minutes; remove and transfer to a plate.  Add the green onion, ginger, and garlic; stir fry until fragrant, about 30 seconds.  Add the broccoli and bamboo shoots; stir fry about 2 minutes until crisp-tender.  Add the broth mixture and shrimp.  Cook, stirring constantly, until the mixture boils and thickens, about 1 minute.  Serve over hot, cooked rice, if desired.  Serves 4.

Creamy Stuffed Sole

No Comments | Written on March 18, 2011 at 5:00 am , by

Searching for a new way to enjoy fish for dinner?  Look no further!  One of the winning recipes from our 2010 annual contest offers an easy, creative, and delicious solution.  This recipe calls for sole, but you can choose your favorite whitefish, or pick up whatever is on sale this week.  Serve with some rice and your favorite vegetable, and dinner is served!  Huge round of applause to Kimberley Guidea for this fantastic recipe!  (Hint:  This recipe calls for a can of crab meat.  My favorite comes from Trader Joe’s.  I think it has the best flavor and the price isn’t too bad either!)

fish winner

CREAMY STUFFED SOLE (click here to view and print recipe)


  • 1 tablespoon olive oil
  • 1 8-oz tub cream cheese
  • 1 can fancy white crab meat, drained and flaked
  • 1/4 cup, plus 1 tablespoon unseasoned fine dry bread crumbs
  • 1 tablespoon dried dill weed, or to taste
  • 1/4 to 1/2 teaspoon salt
  • 1/2 cup, plus 1 tablespoon chopped scallions or green onions
  • 2 lbs fresh or frozen sole or flounder fillets, thawed
  • Hot, cooked white or brown rice, if desired


Preheat oven to 350 degrees. Brush a thin layer of olive oil in a 9×13-inch baking dish. Place cream cheese and crab meat in a mixing bowl, then stir together. Stir in the 1/4 cup of bread crumbs, the dill and salt. Fold in the 1/2 cup of scallions. Lay fish fillets flat and spread mixture over each piece, then roll up and place seam side down in dish. Sprinkle the 1 tablespoon of bread crumbs over the fish. Bake for 15-20 minutes or until done. Remove, then turn oven off. Sprinkle the 1 tablespoon of scallions over fish, and place back in the oven for 5 minutes. Serve with white or brown rice.

Number of Servings: 4

Notes: If you can’t get sole, any thin white fish works well. This recipe is so simple and looks so fancy–it’s a winner every time!  The filling mixture alone may be used as a spread for crackers.

Kim Photo 1

Congratulations on your win Kimberly!  Tell us a little bit about yourself.

“I absolutely love cooking.  I have always enjoyed it since the time I was a child, standing on a kitchen chair helping my mom make cookies, but I didn’t start making up my own recipes until college.  I think it started just by looking to see what was in the refrigerator and using it creatively in whatever way I could.  My earliest creations were stir fries.  Everyone, myself included, was surprised at how great everything I made seemed to turn out.  Since then, I just continued to make things up, and they usually work out.  Everyone always asks what recipe I used, and sometimes have a hard time believing that I didn’t use one.  Occasionally I’ll watch cooking shows and I remember certain tricks or concepts and retain them like a sponge, but I don’t make it a point to watch any or write anything down.  I just enjoy sharing it with friends and family!”

It’s so great to hear about your passion for cooking.  So what made you decide to enter our 2010 annual contest?

“My mother was the one who planted the idea of entering a cooking contest in my mind, but it was years before I actually did.  This is the very first contest I’ve ever entered.  Honestly, I was inspired to do it because I needed money so I got online and found your contest. Everyone who I’ve made the creamy stuffed sole for has raved over it, so I figured that was a good one to use!”

You are now one for one – pretty good track record!  We hope you continue to come up with fantastic original recipes and continue to enter and win cooking contests.  We have a new one every week here on Better Recipes!

Kim & Ion Cooking 1

Butter! You Can Have It All…

1 Comment | Written on February 10, 2011 at 5:00 am , by


A few weeks I was one of several bloggers invited to an event in New York City sponsored by “I Can’t Believe It’s Not Butter.”  We arrived under a veil of mystery, they couldn’t tell us what we were going to do, or who we would see, all we knew was that it would involve good food and great people!  Check out the gallery of photos from the festivities!

Now, I will be the first to tell you that I am a butter purist.  I even keep my different varieties of butter organized in my fridge.  Salted, Unsalted, European, Pasture…there aren’t many people who could love butter more than me.  Well, maybe one…


You probably know Chef Alex Guarnaschelli from her various Food Network shows:  Chopped, The Cooking Loft, and Alex’s Day Off.  She also just happens to have a restaurant in New York City named, “Butter.”  On this day, the name was tweaked just a bit!


Chef Alex prepared an entire brunch for the event using only “I Can’t Believe It’s Not Butter.”  It sounds cliche, but I actually couldn’t believe it.  Alex herself said that she was thrilled with the flavor and texture of the biscuits using this spread.  Lucky for us, she was willing to share the recipes!



If you love compound butters, why not make it with I Can’t Believe It’s Not Butter?  Fantastic on toast or for flavoring chicken or fish.



The title is appropriate!  Since it has less calories and saturated fat, I might just have to enjoy two!


This is great for a lunch, a light dinner or with a nice glass of wine as a weekend treat.


This is an easy and flavorful recipe without the added fuss (and calories) of making a crust for the quiche.



I am a total cookie monster.  Actually, I think it might be genetic (thanks Dad!).  Since he isn’t supposed to eat too much butter anymore, I am going to make him this version.  I bet he will never know the difference!


At the end of the meal, we were finally introduced to the top secret new spokesperson…Kim Cattrall!  She was fresh off a flight from Argentina where they were shooting several new commercials for the product.  We had a small sneak preview and they look hilarious!  She encompasses their “You can have it all” attitude and I think she will be a big hit as the new face of the product.

A huge thanks to I Can’t Believe It’s Not Butter, Chef Alex, Kim and, of course, all the fantastic food bloggers!

Creamy Chipotle-Lime Shrimp and Rice

6 Comments | Written on December 27, 2010 at 5:00 am , by

Raise your hand if you are worn out!  I hope everyone had a very merry and fun-filled Christmas with family, friends, and, of course, great food.  But after all the excitement of gifts, or the hustle and bustle of travel, sometimes you just need a quick and delicious weeknight meal.  This shrimp and rice dish is creamy, spicy and simply hits the spot after the hectic holidays.  Enjoy!


2 Tablespoons olive oil
2/3 cup thinly sliced onion
3/4 pound uncooked shrimp, peeled and deveined (or thawed, if frozen)
2 Tablespoons seeded, chopped chipotle pepper in adobo sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup sour cream
Hot, cooked rice to serve 4
1/4 cup crumbled queso fresco cheese (or can substitute cotija or Monterey Jack)
Grated rind of 1 lime

1.  Heat olive oil in medium skillet over medium heat.  Add onion and saute until just softened.
2.  Stir in shrimp and saute until it just starts to turn pink.  Add chipotle peppers, salt, black pepper, and sour cream.  Stir constantly until mixture is hot and shrimp are pink.
3.  Spoon hot shrimp over rice and sprinkle with crumbled cheese and grated lime peel.  Serve immediately.  Serves 4.

Ultimate Last Minute Gift for Foodies

1 Comment | Written on December 23, 2010 at 5:00 am , by

What do you get the foodie who has everything?  How about the ULTIMATE pan!  One that can be used for a wide variety of dishes, offers the best non-stick surface on the market, and even has easy clean-up.  Time for the “Scanpan!”

As a Scandinavian myself, I admit that I have a special affinity for Nordic design.  This product from Denmark is for anyone who loves to cook, but hates to fuss and avoids messy clean-up.  Above is the Scanpan CTX Cookware – the first to combine seven-layer construction and a non-stick surface.  The surface allows for the use of any utensil, including metal.  These products are an investment that will last a lifetime!

So, I decided to put the pan to the “scallop test.”  Could this high-quality non-stick cookware perfectly sear a scallop?  Let’s find out…

Those look pretty darn good to me!  And, believe me, they tasted amazing!

For dinner, I prepared this recipe for Sea Scallops with Gingered Sweet Potatoes in the pan and the results were delectable.  I can’t wait to try the whole collection!  From a sauce pan to a wok, and even a dutch oven, they are all available at Sur La Table.  This is the perfect gift for the home cooking aficionado on your list.  Merry Christmas and Bon Appetit!


4 medium sweet potatoes
1/2 cup milk
2 Tablespoons butter, divided
2 teaspoons honey
3/4 teaspoon grated fresh ginger
3/4 teaspoon salt
1/4 teaspoon pepper
1 pound large sea scallops
2 green onions, thinly sliced

1.  Heat oven to 400 degrees.  Pierce the potatoes in several places and place on a baking sheet.  Bake until potatoes are tender, about 45-50 minutes.  Halve the potatoes lengthwise and scoop out the pulp into bowl of electric mixer.  Add milk, 1 Tablespoon of the butter, honey, ginger, salt, and pepper.  Beat on low speed until potatoes are blended and smooth; keep warm.
2.  Melt the remaining tablespoon of butter in a large nonstick skillet over medium-high heat until butter just begins to brown.  Add scallops and cook, turning once, until scallops are seared and center is just opaque, about 1-1/2 minutes per side.
3.  To serve, place mashed sweet potatoes on serving dishes, top with scallops, and scatter some sliced green onion over each serving.  Serves 4.


Lobster for Christmas Dinner

7 Comments | Written on December 22, 2010 at 5:00 am , by

I don’t know about you, but Christmas Eve in my house is always super busy!  From last minute shopping, to frantically wrapping gifts, and scrambling to get ready for church, who has time to sit down to a big, fancy meal?  That’s where this recipe comes in handy.

Look at that photo – doesn’t your mouth water just looking at those lobster tails?  If you can believe it, this preparation is so easy you can enjoy a restaurant-style meal without having to lift a finger!   Just a few ingredients, wrapped in foil and dinner is served in about 30 minutes.  It’s a stress-free elegant dinner!

For more ideas, be sure to check out our Christmas Lists:

Top 20 Recipes for Christmas

Top 10 Recipes for Christmas Dinner

Top 10 Easy Christmas Desserts

Top 10 Christmas Cookies

Top 20 Holiday Mixed Drinks



Lobster Tails



Paprika (optional)

Lemon or lime juice



Thaw the lobster tails.   Cut away the membrane with scissors.  Loosen meat from shell with fingers.  Place each tail on a piece of foil (large enough to wrap generously).  Sprinkle with salt, pepper, paprika, lemon or lime juice and dot with butter.  Fold foil over, sealing the ends so the juice will stay inside.  Place foil wrapped tails on a cookie sheet and bake in a 450 degree oven.

4-8 oz. tails for 25 minutes

9-12 oz. tails for 30 minutes

13-16 oz. tails for 35 minutes

When done, fold back foil and brown under the broiler for 1 minute.  Remove tails to a hot platter, pour juice from foil over tails and serve with lots of hot butter on the side.