Ingredients

1 frozen whole milk fish

1/ 3 cup oyster sauce

1 1/ 2 tablespoons sea salt

2 tablespoons soy sauce

1/ 2 teaspoon sugar

1 pc fresh lemon grass, smashed on sides

Method

Wash the refrigerated fish with cold water and then scale it by holding the cleaver at 30 degree angle. Make about a 3-inch incision at the stomach area of the fish and near the bottom edge. Now, remove the guts and discard leaving behind the head and fin intact. Wash thoroughly to remove the extra things.

Now, make 3 gashes with knife on each side of the fish and sprinkle sea salt. Leave it for 10 minutes.

Place the fish on a large sized heavy-duty aluminium foil. Then, pour over the oyster sauce, sugar and soy sauce. Now, wrap and crimp the edges of the foil on top to seal it.

Grill the fish over hot coals for 50 minutes or bake it in a 350-degree oven for about 40 minutes until the flesh seems white when flaked by a fork.

Leave the grilled fish for 10 minutes and serve it in the foil on a large platter decorated with red and green lettuce or kale.

Serve with Thai jasmine rice.

If you are looking for a personal touch of refinement while feasting on your favorite seafood, then visit C-House, Marcus Samuelsson’s Fish and Chophouse in Chicago. Known for its perfect blend of modern lines, organic materials and exotic seafood, this restaurant is counted as one of the top 20 seafood restaurants of the world.

C-House comprises a well-stocked C-Bar that serves a wide range of beverages to the guests. Not just drinks, this bar offers a beautiful view. Much of the credit for the popularity of C-House goes to its Executive Chef, Seth Siegel-Gardner, who serves the best available seafood to the guests.

This amazing seafood restaurant is adorned with ocean-themes photography to match its seafood menu. For a perfect finish to a great seafood menu, this restaurant features The Candy Bar that is known for its tempting desserts. Those who visit C-House for a meal also like visiting its rooftop lounge called C-View right after or before the meal. Bossa Nova Brunch is one of the specialties of C-House restaurant.

What comes to your mind when you hear of red wine? Obviously, the color red, but there is more to the red wine than the red color. Known as one of the best varieties of wine, red wine gets its sexy red color from a vast assortment of grapes that are deep purple, reddish and blue in color.

Red Wine Glasses

Red wine tastes best when served in wine glasses with wide bottom. Many people like oval or egg-shaped bowl for sipping red wine. A perfect red wine glass is one that has the capacity to be filled with 10 – 22 ounces of wine. Best red wine serving temperature is between 60-65 degrees Farenheit.

Popular Red Wine Varieties

Today the wine market has over 50 different varieties of Red Wine. Most of the happening bars of the world do have stocks of red wines like Pinot Noir, Zinfandel, Cabernet Franc, Cabernet Sauvignon, Syrah, Malbec, Sangiovese, Shiraz, Petite Sirah and Grenache. Red wine comes in different flavors like currant, cherry, plum, strawberry, gooseberry, raisin, fig, coffee, cocoa, mocha, clove and pepper.

Ingredients

1/ 2 kgs prawns

2 large size onions

5-6 green chilies

1 teaspoonschili powder

1/ 4 teaspoon turmeric

Coarsely grounded black pepper powder

Coriander leaves

Salt to taste

Method

Chop the onions and green chilies in desired size.

Pour some oil in a pan and fry chopped onions and green chilies until brown.

Now pour the prawns in the fried onions mixture and cook it for 5 minutes.

Then, add black pepper powder, turmeric, salt and chili powder.

Mix everything together and let it cook for 15 to 20 minutes on a medium flame.

Garnish with coriander leaves and serve hot with rice or bread.

Ingredients

1 avocado, peeled and sliced

1 cup sushi rice, uncooked

1 1/ 4 cup water

3 tablespoons rice vinegar

4 sheets nori

1/ 2 cucumber, sliced

1 pinch salt

Method

Take a saucepan and combine rice and water and bring it to a boil. Then, cover the saucepan and lower the heat and cook for 20 minutes or until rice is tender and water is absorbed. Remove from the heat and add vinegar stirring with a pinch of salt. Now, set aside to cool down.

Take a bamboo sushi mat and cover it with plastic wrap to keep the rice from sticking. Now, place a sheet of seaweed over the plastic and spread the rice evenly on the sheet leaving 1/ 2 inch of seaweed empty at the bottom.

Arrange strips of cucumber and avocado on the center of the spread out rice. Now, lift the mat and roll over the vegetables once and then press down. Now, unroll and roll again on the exposes end of the seaweed sheet making a long roll. Set aside and continue making rolls with the remaining filling, rice and nori sheets.

Taking a sharp wet knife, slice the rolls in 5 or 6 slices. Serve cut side up with your some sushi condiments.

A perfect drink to be taken while relishing seafood, Vodka Martini has got many variations over the time. From Dry Martini to Dirty Martini, Gibson, Bronx, 50-50, Diamond Martini, Perfect Martini and Vesper Martini, preparing any kind of Martini is a fun task. Come have a look at how to prepare Vodka Martini.

Ingredients

2 1/2 oz gin

1/ 2 oz dry vermouth

1 green olive or lemon

orange or Angostura

twist for garnish

Method

Take a mixing glass and fill it with ice cubes and then pour the ingredients.

Stir the mixing glass for about half a minute.

Strain into a chilled cocktail glass and add a dash of orange of Angostura bitters as per choice.

Finally, garnish with the olive or lemon twist and serve chilled.

1 can condensed French onion soup

1 can condensed cream of mushroom soup

1 can water

1 1/ 2 pounds thin cut round steak

Method

Preheat the oven at 325 degrees F.

Take the steak and after trimming the fat from it, cut it into desired number of servings.

Take a roasting pan and heat it on medium high heat and sear both the sides of the steak for 1 minute on both sides. Then, remove from heat.

Now, stir the cream of mushroom soup and French onion soup along with water in a roaster. Then, bake it in the preheated oven for 2 1/ 2 hours.

Ingredients

4 tuna steaks, about 6 ounces each

1 teaspoon Szechuan peppercorns

1 tablespoon corn oil

1 teaspoon allspice berries

1/ 2 teaspoon white peppercorns

1/ 2 teaspoon black peppercorns

1/ 2 teaspoon salt

Method

First of all, crush the peppercorns with a meat pounder.

Brush the steaks well with oil from both the sides and sprinkle salt and crushed pepper.

After heating a cast iron pan for 2 to 3 minutes, place the steaks in it and cook over very high heat for about 1 to 1/ 2 minutes on both sides.

Cover the pan and remove from heat to let it stand for 3 to 5 minutes before serving.

The residual heat will continue cooking the steaks on their own. Serve hot.

Ingredients

2 containers fresh oysters, undrained

1 cup celery, minced

1/ 2 cup butter

3 tablespoons shallots, minced

1 quart half-and-half cream

1 pinch cayenne pepper to taste

salt and ground black pepper to taste

Method

Take a large skillet and melt butter in it at medium heat.

Now, add shallots and celery in it and cook until the shallots are softer.

Pour half-and-half in a large pot over medium heat. Mix the previous butter, celery and shallot mixture and stir continuously.

Pour the oysters along with their liquid when the mixture is boiling.

Season with salt, pepper and cayenne pepper stirring continuously until the oysters curl at their ends.

Turn off the heat and serve hot when the oyster stew is cooked.

3/ 4 cup mozzarella cheese

3/ 4 cup shredded cheddar cheese

3/ 4 cup mayonnaise

2 cans lump crabmeat, drained

2 teaspoons curry powder

1 prebaked Italian bread shell crust

Method

Take a small bowl and mix mayonnaise and curry powder.

Pre-heat the oven.

Spread the mixture over the bread shell crust and sprinkle with crab and cheese.

Now, place the done crust on a pizza pan or a baking sheet and bake in oven for 20 to 25 -minutes at 350 F or until cheese is melted.

Serve hot with pepper and chili topping.