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Cheese with seafood is a NO-NO? - Page 3

post #61 of 80
2/24/10 at 10:22am
And if it's 70% cocoa, it's practically a health food (jk)
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post #62 of 80
3/4/10 at 8:32am
Quote:
Originally Posted by boar_d_laze View Post

It's too bad no one will invent coquille saint jacques. It could have been good.

BDL


And don't forget McDonald's Filet-O-Fish sandwich ...
Schmoozer
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post #63 of 80
3/4/10 at 8:53am
Quote:
Originally Posted by vohrtex View Post



 it 's hard to think of a way to combine gorgonzola with fish!

 Hmm....  How about grilled tilapia or snapper fillet with a sweet chili sauce and shredded gorgonzola on top. Top it with a sprig of thai basil. That just popped into my head when I read your question.  Now I'm going to try it and let you all know how it turns out.  Wish me luck people.
"Ye can lead a man up to the university, but ye can't make him think."

Finley Peter Dunne
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post #64 of 80
3/4/10 at 8:55am
LUCK!! 
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post #65 of 80
3/4/10 at 3:27pm
Mornay Sauce goes well with Cod.
we're as good as our last meal.
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post #66 of 80
3/4/10 at 3:53pm
Seafood Au Gratin
Seafood Lasagna
Seafood Canolonni
Coquille St. Jaques  
Crabmeat Dewey
Baked Clams Oeganatta  
Seafood Quiche   
Seafood Crepes              just to name a few exceptions ,Italian or otherwise
CHEFED
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post #67 of 80
3/5/10 at 2:29am
Seems like the reason for adding the flour has been lost to posterity. Reminds me of the story of a man who was watching his wife prepare a roast. "Why do you always do that?" he asked. "What do you mean, do what?" she replied. He said "Whenever you make a roast, you always cut off one end and stick it on top with a toothpick. Why do you do that?" She said "I don't know, my mother always did it and I learned it from her." Later, she got to thinking about it and decided to call her mother. "Hey Mom, I've been wondering. You know how you always cut the end off the roast and stick it on top with a toothpick? Why do you do that?" Her mother said "I don't know, you're grandma always did it and I learned from her." Now, they were really boggled, so they decided to go visit grandma in the nursing home. They said "Grandma, something has been bothering us. We want to know why you always cut the end off the roast and stick it on top with a toothpick before you bake it. We both do that because you always did, but we don't know why." Grandma shook her head and said "Well, I don't know why you do it, but I did it because I needed a five pound roast to feed my family and the pan I had was too small so I had to cut the end off to make it fit."
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post #68 of 80
3/5/10 at 5:35am
Quote:
Originally Posted by greyeaglem View Post

Seems like the reason for adding the flour has been lost to posterity. Reminds me of the story of a man who was watching his wife prepare a roast. "Why do you always do that?" he asked. "What do you mean, do what?" she replied. He said "Whenever you make a roast, you always cut off one end and stick it on top with a toothpick. Why do you do that?" She said "I don't know, my mother always did it and I learned it from her." Later, she got to thinking about it and decided to call her mother. "Hey Mom, I've been wondering. You know how you always cut the end off the roast and stick it on top with a toothpick? Why do you do that?" Her mother said "I don't know, you're grandma always did it and I learned from her." Now, they were really boggled, so they decided to go visit grandma in the nursing home. They said "Grandma, something has been bothering us. We want to know why you always cut the end off the roast and stick it on top with a toothpick before you bake it. We both do that because you always did, but we don't know why." Grandma shook her head and said "Well, I don't know why you do it, but I did it because I needed a five pound roast to feed my family and the pan I had was too small so I had to cut the end off to make it fit."
I loved that story greyeaglem - heard a variation of  it many years ago, i don't know where.  I use it as a metaphor in many contexts. 
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #69 of 80
3/14/12 at 7:59am

I use I use any and all of the Mexican cheeses with seafood all the time - Queso Fresco rocks crumbled on a plate of shrimp scampi or over a bowl of spicy mussels!

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post #70 of 80
3/14/12 at 8:36am

another for the 'finned fish and cheese list', blackened blue salmon 

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post #71 of 80
3/18/12 at 9:06am

I noticed this is an old post, showed up on my email, so I will make a comment, In the American Italian restaurants I worked in, cheese (Romano) and parsley garnished everything, except linguini and clam sauce (clear sauce).

 

Reminds me of the time I put linguini and clam sauce out on a buffet, and I happened to be out checking the buffet and an old man asked what is this, I told him linguini and clam sauce, and he replies, no it is not, this is spaghetti, and he was right, it was spaghetti, its just habit to call it linguini and clam sauce after making it that way 100s of times, I wanted to tell the old guy, to just sit down and eat it, you will enjoy it, but didn't, He was probably Italian and knew his pasta, Same thing with rice and Asians, dont cook it right, or name it right there chasing you down to let you know. Keeps you honest

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post #72 of 80
3/18/12 at 10:52am

Absolutely beautiful!  I make a lot of quiches, too, mostly salmon. It is so popular among my circle that I almost have to keep a printed copy of that recipe in my purse.  I agree that everything doesn't go with everything foodwise.  However, there are some seafood dishes that simply would not appeal to me without the proper cheese.  Rules!!!!  In my kitchen, I make the rules.

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post #73 of 80
3/18/12 at 12:43pm

Nothing fancy but oh my : toasted bread rounds with garlic snails topped with grated emmantal , broil for a few minutes till golden........sheer delight.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Fruitcake - decorated
(5 photos)
Victorian cupcakes
(10 photos)
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post #74 of 80
3/18/12 at 3:42pm

I have made grouper  with a mornay sauce for catering for years and its always well received... so i dont understand the  debate.

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post #75 of 80
3/20/12 at 4:38am

I also agree with the experts.  Why drown the marvelous flavor of expensive seafoods with the overpowering flavor of asiago!  That being said, there is room for cream cheese and salmon, or tuna melts in this world!  And I personally love a brie and salmon pizza.......

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post #76 of 80
5/1/12 at 9:25pm

Yeah I think it's mostly an Old School Elder Italian (Non) preference of mixing cheese with fish.  I like cheese on fish in the right way!

Another Day, Another Battle.
Don't Ride A Boat Without A Paddle.
If The Water Is Not Too Deep,
Take A Little Swim But Don't Fall Asleep!
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post #77 of 80
5/2/12 at 2:49am

Mushrooms stuffed with crab topped with aged swiss   macaroni and cheese with lobster   2 big sellers for me.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...
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post #78 of 80
6/12/12 at 3:02am
How many Seafood dishes have you enjoyed that was served with a delicious cream based sauce? Quite a few I imagine especially if your an expert on the subject. Now in saying that where does cheese come from? I will assume u know the answer. So is it that far fetched that there are some fish dishes that go great with cheese? I can name at least 20 dishes off the top of my head. My guess is you get your tacos from taco bell, your chinese food from panda express, and your sushi from the mall. Live a little and you will see the beauty of flavors out there.
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post #79 of 80
6/12/12 at 3:27am

Don't believe all these elf described experts. Most of them can't boil water theyare like critics. Just read a few older classical cook books on your own you will be surprised at some combinations..  Coquille St. Jaques for example.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...
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post #80 of 80
6/12/12 at 10:54am
No rules for me also.  I try, i like, i don't. Period. Last week i ate some home made pasta with vongole and egg plant at a friends place. Served with grated parmigiano. It was excellent, irreproachable.
By the way, my friend deep fried some egg plant leftovers and served it sprinkled with honey as a surprising micro dessert.
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ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Cheese with seafood is a NO-NO?