The cook off has an array of best chefs and their great and favourite dishes made of sea foods. I was quiet impressed by John Currence of City Grocery, Mississippi. John, a New Orleanian by birth, began cooking in Chapel Hill, NC under the tutelage of Bill Neal at Crooks Corner, one of the Eastern Seaboard's premiere Southern, fine-dining institutions.
John's North Mississippi Courtboullion was perhaps the best sea food he has ever cooked. The recipe is available at http://www.greatamericanseafoodcookoff.com/.
The recipe has a nice combination of Bacon and okra and adds a unique taste to it. Also, the yellow onion, fresh fish from the the shores of the sea added with white wine has a separate taste to it. This dish can also be served over rice which could attract a large population of South Indians who would love to have rice in their menu. The fact that a little more of spice could be added to it, is also an option for the chefs to make it or for the ladies back home.
Another thing about this recipe, is that it is easy to prepare it from time to ime. Fresh sea foods and their recipes in http://www.greatamericanseafoodcookoff.com/ , are all healthy foods high in proteins and generally sea food recipe twice a week is very good for the body. The fact that they could be got fresh and unadulterated is also a advantage in itself.
The Great American Sea food cook off has thrown in some wonderful recipes and i encourage everyone to check it out and try your hand in some of your favourite sea food dishes. I also encourage everyone to visit http://www.greatamericanseafoodcookoff.com/, and vote for your favourite dishes in sea food. There are some exciting prizes to be won too. And if your lucky, you can win a trip to New Orleans.
