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Sunday, September 7, 2008

When you get into certain ages, you get into the point exploring about anything and be dependent like cooking. I always have fun watching cooking food on food network. I watch Rachel Ray, Emeril Live,Bobby Flay , American Iron Chefs( used to watched Iron chef japan as well). I love cooking , for me, watching food channel taught me how to mimic the Chefs recipe and they gave inspiration to cook better.

Now, I got this great opportunity to write about this site called Great American Seafood Cook off . This site is all about seafood recipe and the amazing chefs cook off. This site is having a people Choice Recipe Contest. Anyone can vote for the best favorite recipe using domestic, sustainable seafood and enter to win a Trip to New Orleans, the prize package including two Southwest Airline round trip tickets, hotel accommodations, dining experiences and more.To get more information on how to vote and chances to win, visit Great American Seafood Cook off

There are top five best recipe that the judges have picked. I cannot make up my mind by looking at them. They all look good and seem so good to me. But, I have to make my choice. Okay , here we go! I choose "Shrimp and Andouille Cassoulet" cooked by Chef Brian Landry from Louisiana . I choose this , just because I love shrimp, I am crazy about shrimp. I mean , I can eat shrimp all day. No offense, I love fish as well or any kind of seafood. I love everything about this recipe. I think one thing I would rather add is mushroom instead of the white kidney beans. Otherwise This recipe is perfect. To make the recipe taste so great beside using spices and seasoning is the fresh domestic sea food. It's very sustainable in many ways for being fresh,local grown and a fresh seafood usually have their amazing taste.

To all the readers, and bloggers over the blogosphere. Visit the link above to vote for your favorite recipe of all the top five . Vote and you may have a chance to win a Trip to New Orleans prize package .

Sponsored by Lousiana Seafood


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