Posts tagged “seafood”

March 9 – National Crab Day

John-Bryan Hopkins

National Crab Day

Today’s Food History

on this day in…

1822 Charles Graham of New York received a patent for artificial teeth.

1839 Famous Food Fights
The Great Pastry War ended this day. A brief conflict began on November 30, 1838, between Mexico and France caused by a French pastry cook who claimed that some Mexican Army soldiers had damaged his restaurant. The Mexican government refused to pay for damages. Several other countries had asked the Mexican government for similar claims in the past due to civil unrest in Mexico, without any resolution. France decided to do something about it, and sent a fleet to Veracruz and fired on the fortress outside the harbor. They occupied the city on April 16, 1838, and through the mediation of Great Britain were promised payment of 600,000 pesos for the damages. They withdrew on March 9, 1839.

some content is courtesy of www.FoodReference.com, used with permission

Categories: Food Holidays, March Food Holidays

Tagged: beach, crab, food, foodimentary, fun, health, life, meal, meat, news, ocean, seafood, snack, wordpress

Crab Meat

John-Bryan Hopkins

Crab meat or Crabmeat is the meat of a crab. It is used in many cuisines across the world, prized for its soft, delicate taste. Blue Crabs (Callinectus sapidus), Blue Swimming Crabs (Portunus pelagicus), Red Swimming Crabs (Portunus haanii) are among the most commercially available species of crabmeat.

Categories: Food Facts

Tagged: crab meat, foodimentary, king crab, seafood

+Read more

-->

Clams off the Half Shell

John-Bryan Hopkins

“Black wampum,” made from the heart of the large quahog shell, was strung into bands or belts and ”served for money in the eastern colonies until the end of the 17th century.” (Quahog, by the way, is the Algonquin Indian name for all the hard-shell clams, including littlenecks, cherrystones and chowder clams.) Clearly, settlers of these shores have had a passion for clams in almost any form almost since the moment they arrived here. And we are among them. Because of our fondness for clams, we recently spent a good deal of time in our kitchen preparing them according to ”our own fashion.” The dishes that evolved included mushrooms stuffed with clams flavored with tarragon, baked clams with a snail butter and walnuts, and…

Categories: Food Facts

Tagged: clams on the half shell, foodimentary, gulf, ocean, sea, seafood

+Read more

-->

Spanish Paella

John-Bryan Hopkins

Paella (Spanish pronunciation: [paˈeʎa]) is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain. Many non-Spaniards view paella as Spain’s national dish. However, most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identity symbols. There are three widely known types of paella: Valencian paella (Spanish: paella valenciana), seafood paella (Spanish: paella de marisco) and mixed paella (Spanish: paella mixta); but there are many others as well. Valencian paella consists of white rice, green vegetables, meat (rabbit, chicken, duck), snails, beans and seasoning. Seafood paella replaces meat and snails with seafood and omits beans and green vegetables.…

Categories: Food Facts

Tagged: delicious, exotic, foodimentary, foreign, seafood, spanish paella

+Read more

-->

Lobster Newburg

John-Bryan Hopkins

Lobster Newburg is an American seafood dish made from lobster, butter, cream, cognac, sherry, eggs and Cayenne pepper. The dish was invented by Ben Wenberg, a sea captain in the fruit trade. He demonstrated the dish at Delmonico’s Restaurant in New York City to the manager, Charles Delmonico, in 1876. After refinements by the chef, Charles Ranhofer, the creation was added to the restaurant’s menu as Lobster à la Wenberg and it soon became very popular. An argument between Wenberg and Charles Delmonico caused the dish to be removed from the menu. To satisfy patrons’ continued requests for it, the name was rendered in anagram Lobster à la Newburg or Lobster Newburg. It is still quite popular and is found in French cookbooks, where…