Renowned Seattle Chef Tom Small provides the basics of choosing, storing and preparing seafood. It all starts with the finest quality ingredients, where to look, what to look for and what to avoid. Learn how to best keep your seafood as fresh as possible until you are ready to cook. Then how to prepare fish with a variety of different cooking methods. Tom received his inspiration for cooking from his mom. He has a diverse culinary background including education, development and journalism in addition to his management in restaurant kitchens.
He teaches a number of cooking classes and writes frequent culinary articles. He has a passion for local and seasonal products as well as a firm foundation in technique and classical cuisine. Message from Chef Small: "I enjoy cooking with fresh, seasonal ingredients to try and use as much local produce and meat as possible. I believe that food can be simple, and still taste amazing. I love to talk and learn about food, whether it's with friends, customers, strangers in the grocery store, my family (even my young children) . . . it's just part of my life. I hope that I am able to share some of this passion with you through these DVD's so that you may be inspired to cook and create for yourself, your family and friends."
Learn all about Seafood while preparing:
- Shellfish:
- Clams
- Green Curry Mussels
- Oysters Rockefeller
- Oysters with Mignonette
- Crab Cakes
- Shrimp Cocktail
- Shrimp Etouffee
- Fish:
- Lomi Lomi Salmon
- Classic Ceviche
- Cuban Style Ceviche
- Cod Cakes
- Blackened Catfish
- Fish Rubs
- Whole Fish
- Fish and Chips
- SAUCES:
- Buerre Rouge
- Lemon Caper Aioli
- Remoulade
- Jalapeno Cocktail Sauce
- Slaw Dressing
- Mignonette
- Beer Batter and Breading Mix
- Cioppino
- Soups
- Chowders
- Sushi Rice
- Grilling and Smoking
REVIEW: The Midwest Book Review
Hosted by professional gourmet chef Tom Small, the "Dare To Cook" series of DVDs offers easy-to-follow lessons for cooks of all skill and experience levels. Techniques are meticulously demonstrated, with meticulous instructions.
"Gourmet Food Preservation" (9781604900743) covers pickled vegetables, dairy concerns, preserving in oil, freezing, preserving in alcohol, and vinegars; "Canning Basics" (9781604900736) covers water bath canning, pressure canning, freezing, and safety concerns; "Thanksgiving Ready to Serve in 5 1/2 Hours" (9781604900774) covers a wealth of tips, tricks, and techniques to conserving time while preparing a culinary feast; "Seafood Basics" (9781604900767) covers cooking with shellfish, fish, sauces, beer batter and breading mixes, grilling/smoking, and more; and "Barbecue and Grilling" (9781604900750) covers rubs, sauces, four ways to barbecue pork sirloin, two ways to barbecue pork loin, grilling, smoked brisket, and chicken in marinade.
All the DVDs in the series are region free, and worthy of the highest recommendation for aspiring and practicing cooks, as well as for public library "how-to" DVD collections!
