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Friday, August 1, 2008

Cook Off

Yesterday I got a call from Anna my bestfriend here in Canada. She told me she loves to visit me today. While we are browsing the net we found greatamericanseafoodcookoff dot com. Wow! great news to all seafood Cook off lovers. It's a prestigious culinary competitions. Louisiana Seafood Promotion & Marketing Board and National Oceanic and Atmospheric Association present the 5th Annual Great American Seafood Cook-Off this coming Aug 2-3 at the New Orleans Morial Convention Center within the Louisiana Foodservice EXPO and the Gulf Coast Seafood Pavilion. A very exciting event to develop our skills in cooking, learn positiveness of domestic seafood sustainability and the source is known, it is local and fresh. All from 18 and over are invited to cheer on the chefs as they battle in the culinary challenge of the century. Tickets are available at the door using cash or check at $ 10 only. All should come early because the doors open at 11:0o and stay till the burners are off.

Since we're talking about seafood, we're both excited to prepare best seafood recipe for our lunch and share it with you. Shrimp Casserole is one of our favorite seafood to cook today. The ingredients are: 1/2 lbs fresh asparagus, 1 cup boiling water, 6 large egg fork beaten, 1/3 chopped union, 1/2 cup chopped green pepper, 1/4 tsp garlic powder, 1/2 tsp salt, 1/4 tsp pepper, 2 cups ground thyme, just a pinch cooked fresh shrimp and 1 cup grated sharp cheddar cheese. First you have to cook asparagus in boiling water for 3 to 5 minutes until tender crisp and drain. Combine all the 8 ingredients in a bowl. Add asparagus, stir, turn into greased 2 quart casserole dish. Bake uncovered in 350*F oven for 1 1/4 hours. Sprinkle with cheese, bake for 5 to 10 minutes until set and eat. Again, if you are interested with the event visit the website for more information.



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