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6 WAYS TO PURCHASE AND COOK SEAFOOD<br />
RECIPES ON A CHEAP BUDGET<br />
Leelin Bakery <str<strong>on</strong>g>and</str<strong>on</strong>g> Cafe<br />
In households normal seafood can be eaten every now <str<strong>on</strong>g>and</str<strong>on</strong>g> then. But expensive dishes such as<br />
lobsters, wild-caught salm<strong>on</strong>, shrimp cocktail, etc. are <strong>on</strong>ly reserved for special occasi<strong>on</strong>s such as<br />
wedding anniversaries, corporate celebrati<strong>on</strong>s, or <strong>on</strong> the arrival of some VIP guests. A little research<br />
can help us underst<str<strong>on</strong>g>and</str<strong>on</strong>g> that even the most delicious seafood dishes can be prepared within the<br />
grocery budget.
GO FOR TRIM<br />
Even the thought of a cooked salm<strong>on</strong> with cream cheese is<br />
mouthwatering, but the dish is not going <str<strong>on</strong>g>to</str<strong>on</strong>g> cost you any less<br />
that at least $30 per pound. But you can always buy the trim<br />
or lef<str<strong>on</strong>g>to</str<strong>on</strong>g>ver pieces from butcher when he is preparing salm<strong>on</strong><br />
fillets. That is surely going <str<strong>on</strong>g>to</str<strong>on</strong>g> save you around $7 per pound.
PURCHASE A MIXTURE BAG<br />
Large s<str<strong>on</strong>g>to</str<strong>on</strong>g>res tend <str<strong>on</strong>g>to</str<strong>on</strong>g> sell huge bags of fixed seafood (everything<br />
included from squid <str<strong>on</strong>g>to</str<strong>on</strong>g> cuttlefish). The mixture is going <str<strong>on</strong>g>to</str<strong>on</strong>g> cost<br />
you for less than $2 per pound. Most people are keen <str<strong>on</strong>g>to</str<strong>on</strong>g> pay for<br />
semi-lean ground beef—so here is the perfect deal for you. The<br />
bag can easily be s<str<strong>on</strong>g>to</str<strong>on</strong>g>red with no strict s<str<strong>on</strong>g>to</str<strong>on</strong>g>rage requirements.
TRY CANNED<br />
It’s underst<str<strong>on</strong>g>and</str<strong>on</strong>g>able that canned seafood cannot replace main course<br />
items, but can always be used as an appetizer, in salads <str<strong>on</strong>g>and</str<strong>on</strong>g> sauces.<br />
Best thing about canned food is it is skinless, shell-free, <str<strong>on</strong>g>and</str<strong>on</strong>g> an instant<br />
recipe for cooking. You can try a number of items such as crab cakes,<br />
oyster chowder, cheesy salm<strong>on</strong>, red clam sauce over linguine, or any<br />
other creative eatable that pops in your mind.
looking <str<strong>on</strong>g>to</str<strong>on</strong>g> eat a tasty 5 minute meal in a hurry.<br />
GRAB FROZEN<br />
While there are a number of normal <str<strong>on</strong>g>and</str<strong>on</strong>g> elite seafood dishes that are<br />
<strong>on</strong>ly best served fresh, but opting for frozen recipes is also a wise opti<strong>on</strong><br />
when you are looking <str<strong>on</strong>g>to</str<strong>on</strong>g> cook within your budget. Peeled shrimps <str<strong>on</strong>g>and</str<strong>on</strong>g><br />
scallops <str<strong>on</strong>g>and</str<strong>on</strong>g> others <str<strong>on</strong>g>to</str<strong>on</strong>g> name a few are some easy items that can be<br />
prepared within no time with great taste if cooked properly. They cook<br />
effortlessly, are low-fat, look <str<strong>on</strong>g>and</str<strong>on</strong>g> smell delicious, <str<strong>on</strong>g>and</str<strong>on</strong>g> are best if you are
FAKE IT<br />
There are some cheap recipes that really imitate the look <str<strong>on</strong>g>and</str<strong>on</strong>g><br />
taste of some <str<strong>on</strong>g>to</str<strong>on</strong>g>p seafood dishes. For instance, surimi which<br />
comes as a potential crab meat. You can use the item <str<strong>on</strong>g>to</str<strong>on</strong>g> a<br />
dinner cheesecake, stuff in mushroom caps <str<strong>on</strong>g>and</str<strong>on</strong>g> crab-flavored<br />
cheese balls, <str<strong>on</strong>g>and</str<strong>on</strong>g> in many other dishes.
PLAY INTELLIGENTLY<br />
Spreading the meat element in dinner plates is a fine <str<strong>on</strong>g>and</str<strong>on</strong>g> tactical<br />
way <str<strong>on</strong>g>to</str<strong>on</strong>g> save huge. In short, spread the seafood <strong>on</strong> the table in a way<br />
that each plate doesn’t s<str<strong>on</strong>g>to</str<strong>on</strong>g>ck with a huge amount of meat <str<strong>on</strong>g>and</str<strong>on</strong>g> the<br />
dish takes the spotlight at the same time. For instance, go for shrimp<br />
cocktail instead of loading it <strong>on</strong> each plate, or cook two lobster tails<br />
<strong>on</strong>ly <str<strong>on</strong>g>to</str<strong>on</strong>g> make six servings of lobster mac n’ cheese out of it.
Visit Leelin Bakery <str<strong>on</strong>g>and</str<strong>on</strong>g> Cafe<br />
Address: 209 South Verm<strong>on</strong>t Ave<br />
Los Angeles, CA 90004<br />
Ph<strong>on</strong>e:213-382-2351<br />
Website:www.LeelinBakeryCafe.com