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The table is all set for a grand feast. The whole nation is on guard on one of the most prestigious recipe competition in the US—the great American seafood recipe competition. Hot, mouth-watering and jaw dropping recipes have been prepared by the world’s top five seafood recipe experts. The flux of votes in the site at www.GreatAmericanSeafoodCookOff.com is as accelerating as the hunger of millions of spectators for the best and finest seafood recipe ever conceived.
My personal choice of the five recipes is that of Chef Tafari Campbell of Maryland. The seafood used in the recipe is the rockfish, the typical fish being caught in the waters of Maryland. He called the recipe Pan Roasted Glazed Rockfish with Peas and Carrots. I selected this recipe for two primary considerations: aesthetic packaging and its material preparation. The over-all presentation of the recipe is totally unique; it is not your usual table dish that normally appears in a buffet table during birthdays, debut parties, after-dinner and other social gatherings. The color combination and the proper arrangement of the ingredients in the plate are just so tempting. Even without dipping your taste buds to it, you are 100% sure that it is deliciously irresistible. The ingredients he used in the recipe is simple and year-round available in the place. If I were to cook off this recipe, the addition of fresh basil leaves will surely satisfy the lustful desire of my palate and would completely gratify my sensuous feel of my taste bud. I will surely lick it till the last bit.
Needless to say, the use of domestic seafood in main dishes is not only sound and healthy to consumers but also healthful to tourism and local consumerism.
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