from the show Good Eats on the Food Network.  If you've never seen this show - you really should!  Be sure to watch it with your children.  There's tons of science in each episode - often imparted by way of a silly demonstration.

2 pounds beef bottom round, trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3/4 cup all-purpose flour
1/4 cup vegetable oil or bacon drippings
2 cups chicken broth
1 teaspoon dried thyme

Preheat the oven to 300 degrees F.

Cut the meat with the grain into 1/2-inch thick slices and season on both sides with salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Dredge in the flour again and set aside.

Add enough of the vegetable oil or bacon fat to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.

Remove the last steaks from the pot and add the chicken broth and thyme and whisk until the liquid just comes to a boil. Return the steaks to the pot and make sure they are all submerged in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_34020,00.html

From the Bureau of Seafood and Aquaculture Marketing
Tallahassee, FL

Cooking Tips

A general rule for cooking fish is 10 minutes per inch at 400 to 450 degrees F, turning the fish halfway through the total cooking time.

Fish less than 1/2 inch thickness does not need to be turned.

If fish is cooked in a sauce or foil, add five minutes to the total cooking time. If you choose to cook it frozen, the cooking time should be doubled.

Fish is done when the flesh becomes opaque and flakes easily at the thickest part.

Scallops and shrimp become opaque and firm when fully cooked.

One pound of medium shrimp added to boiling water should be simmered for three to five minutes or steamed for three to five minutes.

Scallops should be broiled for three to five minutes. Do not overcook.

Oysters and clams should be cooked, steamed or broiled until the shells pop open; fried in oil for three to four minutes at 375 degrees F; or baked for 10 minutes at 450 degrees F. Note: There is a risk with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at greater risk of serious illness from eating raw oysters and should eat fully cooked oysters. People in high-risk groups insistent on consuming raw oysters should consider only oysters that are labeled “processed to reduce Vibrio vulnificus to non-detectable levels.” If unsure of your risk, consult a physician.

Which Seafood is Best for You?
All seafood is good for you! Lean fish such as flounder, grouper, mahi-mahi, catfish, tilapia and shellfish are excellent sources of protein and are low in fat. Fish that have more fat, such as mackerels, swordfish, bluefish and trout, are recommended for their high levels of omega-3 fatty acids. Studies indicate omega-3 fatty acids can decrease the risk of cardiovascular diseases, provide some protection against bronchitis and emphysema associated with smoking and are necessary for optimal brain, nerve and eye development in children.

Shellfish can also be an important part of a well-rounded, healthy diet. Shellfish have high protein content and low levels of fat and saturated fat. Most shellfish, such as clams, crabs, and oysters contain insignificant amounts of fat and saturated fat and are low in cholesterol. Research emphasizes that reducing the total amount of fat and saturated fat is generally more important than limiting cholesterol.

Shrimp and lobster are exceptionally low in fat and saturated fat, however, they do contain higher amounts of cholesterol. Unless you are on restricted low-cholesterol diet, you can eat shrimp or any other shellfish more than once a week and still stay within the dietary recommendations limiting cholesterol intake to less than 300 milligrams a day. For example, a moderate portion of shellfish (9-12 medium size shrimp) contains 150 milligrams of cholesterol. Adding shrimp and other shellfish to salads, stir-fry and pasta entrees is a nutritious way to reduce the amount of cholesterol in each serving. Mixed dishes are also a great way to stretch seafood ingredients.

Advisory: The FDA advises that pregnant women, women who may become pregnant and small children not eat king mackerel, swordfish, shark or tilefish as they may contain high levels of mercury. The FDA and EPA advise this group to eat other fish and shellfish to enjoy the health benefits of seafood. For information go to these web sites: FDA at www.cfsan.fda.gov/seafood1.html or EPA at www.epa.gov/ost/fish.

Seafood Handling And Safety Tips
The leading cause of most food-borne illnesses is improper food handling, preparation, and storage. To ensure good seafood quality and safety, follow these tips:

When shopping, purchase seafood last and keep it cold. Remember to ask your grocer to pack your seafood on ice for the trip home. Take a cooler if necessary to keep seafood cold.

Store seafood in leak-proof containers for up to three days at 34-38 degrees F in the coldest part of refrigerator or up to ten months frozen. Shelf life will vary depending upon product form and species.

Live (in the shell) oysters or clams should be stored in containers with the lid slightly ajar to allow air circulation. Refrigerate live product for up to three days. Live oysters and clams will naturally open their shells during storage. Check for viability by tapping the open shells lightly. Discard any that do not close as they are not alive.

If you have seafood storage questions, ask your seafood supplier.

Thaw frozen seafood in the refrigerator, never at room temperature.

To use frozen seafood immediately, thaw under cold running water or in the microwave using the defrost setting.

Prevent cross-contamination between raw seafood products and clean surfaces or other foods.

Always wash your hands before and after handling raw seafood.

Do not drip seafood juices on counters, utensils or other foods.

Thoroughly wash any containers used for raw seafood before reusing.

When in doubt, throw it out! Seafood should have a fresh ocean smell, not a strong fishy odor. Do not taste a food that you think is spoiled.

Works for any fish, really.

1  small onion 
1  celery rib 
4  T. unsalted butter 
1/4  c. fresh parsley 
1/2  c. breadcrumbs, seasoned or unseasoned (your preference) 
1 c. real crab meat 
1  T. lemon juice 
1/4  tsp. cayenne pepper 
4 tilapia fillets 
2  T. butter, melted 
 paprika 

Preheat oven to 400 degrees. Finely chop onion and celery. Flake crab meat. Sauté onion and celery in butter. Add parsley and remove from heat. Stir in bread crumbs, crab meat, lemon juice and cayenne pepper.

Spray baking dish with cooking spray.

With a sharp knife make a slit down the center length of each fillet; leave about 2" on either end uncut.  This creates the pocket that will be stuffed.  (With thin fillets it is nearly impossible to not cut the slit all the way through to the other side of the fish but with thicker fillets/different types of fish you may want to purposely not cut the slit all the way through.  Also, some people prefer rolling the fish around the stuffing mixture - placing them seam-side down to cook.  I find the slits easier and think it makes a prettier presentation.)

Sprinkle with melted butter and paprika. Place in a 400 degree oven for about 20 to 25 minutes until the fish flakes easily with a fork.

4-6 tilapia fillets
3 T. flour
4 T. peanut oil
4 T. butter
Juice from one average sized lemon
1 T. finely chopped parsley
salt and pepper to taste

Season fish with salt and pepper.  Dust portions lightly with flour.  Sauté the fish in *peanut oil until they are nicely browned and cooked all the way through (about 2-3 minutes per side).  When done, remove fish, drain oil, add lemon juice, butter and parsley. Whisk to blend. Pour over Tilapia and serve.

*Peanut oil will heat to a hotter frying temperature without burning/smoking.  I believe it's also a healthier oil to ingest - which could be a contributing factor in it's typically higher price.

Courtesy of Carol Mighton Haddix of the Chicago Tribune

1 T. olive oil

2 cloves garlic, crushed

1/2 tsp. hot red pepper flakes

1 piece (1" long) ginger root, peeled & grated

1/4 tsp salt

1/4 tsp ground pepper

1 lb. raw jumbo shrimp, peeled & deveined

2 T. chopped cilantro or basil

- Lime wedges

Combine the oil, garlic, red pepper flakes, ginger, salt and pepper on a large platter; stir to blend.  Add the shrimp, tossing to coat.  Cover; let stand 15 minutes or refrigerate up to 2 hours.  (personally I'm thinking a large bowl will work better)

Heat a wok over medium-high heat.  Add shrimp a few at a time.  Cook, stirring, until cooked through, about 4 minutes.  Repeat with remaining shrimp, adding oil if necessary; transfer to platter.  Sprinkle with cilantro or basil; serve with lime wedges.  (the article didn't say so but I highly recommend the platter that the cooked shrimp are transferred to be a clean new one - not the one the raw shrimp was on!)

1 lb. real crab, backfin or lump
1-2 tsp. Old Bay seafood seasoning
1-2 T. mayo or miracle whip
1 T. parsley (chopped fine)
1/3 c. onion (chopped fine)
1/3 c. celery (chopped)
1/3 c. green pepper (chopped)
Dash or two of pepper
1 lg. egg (well-beaten)
1 cello pack of saltine crackers (crushed fine)

Mix all ingredients in large bowl.  Cover & chill 20-30 minutes.  Shape into patties using approximately 1/3 cup for each.  Add small amount of canola oil to large fry pan, heat, and cook patties about 4 minutes on each side or until golden brown. Drain on paper towels.

1 package stuffing mix
3/4 c. water
1/3 c. mayo or miracle whip
3 six oz. cans salmon (sans skin & bones)
3 six oz. cans tuna (drained)
2 T. sweet relish
1/2 c. celery (finely chopped)
1/2 c. green onion (finely chopped)
1/2 c. green pepper (finely chopped)
Dash or two of worcestershire sauce

Mix all ingredients in large bowl.  Cover & chill for 20-30 minutes.  Shape into patties using approximately 1/3 cup for each.  Add small amount of canola oil to large fry pan, heat, and cook patties about 4 minutes per side or until golden brown.  Drain on paper towels.

This serves our three-person family 3-4 meals.  The first meal is usually brisket slices and subsequent meals are either slices again or chopped brisket for sandwiches.  After the first meal I divide the brisket into the other meal portions and freeze them for later use.

10-12 lb. beef brisket

celery salt

ground black pepper

garlic powder

favorite barbeque sauce

Preheat oven to 250°f.  Trim excess fat from brisket and place in appropriate sized roasting pan (fattiest side down).  Sprinkle generously with spices and pat them into the meat.  Cover tightly with foil and cook for aproximately 5-6 hours.  Remove from oven, lift foil (careful of the steam), generously spread barbeque sauce over top of meat, return to oven for about 30 minutes uncovered. 

Allow meat to rest 15-20 minutes before slicing.  Remember to slice across the grain - not with the grain!

• 1/2 pound bacon
• 1/2 cup butter
• 3/4 cup sugar
• 1 egg
• 1 cup of flour
• 1/4 teaspoon baking soda
• 2 cups of multi-grain flakes or corn flakes
• 1/2 cup raisins (optional)

Preheat oven to 350 degrees.  Cook bacon until very crisp, drain well and break into 1/2 inch pieces.  Beat together butter and sugar till light and fluffy.  Beat in egg.  Combine flour and baking soda; stir into butter mixture.  Stir in bacon, mult-grain flakes and raisins. 

Drop by rounded teaspoonfuls onto ungreased cookie sheet.  Space 2 inches apart.  Bake for 15-18 minutes.  Remove to rack to cool.  Once cool remove from rack to container - if you think they’ll last long enough to need one.