I’m a fan of eating seafoods. We have this food trip at a seafood resto in Villa every Saturday after our trading card tournament. We get to choose from freshly grilled Bangus (milkfish) to mouth watering Talaba (oysters) and served with soy sauce, kalamansi, and vinegar dip. Whenever we held a getaway adventure to the beach, the seafood cook off is a standard part of the plan. We buy at the local wet market at that morning just before going to the beach to maintain the seafood’s freshness. Fresh seafood means good taste, healthy and a great cook off outcome.
With regards to seafoods and seafood cooking, I have learned about this delicious contest entitled the “Great American Seafood Cook-Off 2008” where the best chefs battled it out for the best American seafood recipe. The five finalist have been declared and for their final round, they were given challenges in creating their final dish. The recipes were made and cooked and out of the top five, I would choose Texas Gulf Shrimp made by Chef Mark Holley. This recipe is a mix of hominy cakes with heirloom tomato relish and drizzled with prickly pear gastrique. I liked this recipe because the preparation of each component such as the shrimp and the tomato relish were quite unique and I liked to do a lot of mixing when I cook. If I would cook this, I’ll add a few of our local seasoning to match my taste and make it much like of a local version of the recipe. You can visit their site for the other finalists’ delicious recipe. One good thing is that voting for your favorite recipe qualifies you to “Win a Trip to New Orleans” prize package contest where you get roundtrip tickets, dining experience and much more. Visit the GreatAmericanSeafoodCookOff dot com for more info.