A Taste of Love

It was at the age of 26 when I got married to my beloved husband that I started to earnestly learn how to cook, at least, a food that is quite good enough to eat. But it did not take that long, I easily got accustomed to sorting out which kitchen utensils are more appropriate to use and had myself memorized every single recipe that caught my taste. That was when I realized, that cooking is my in-born passion. So I made it a hobby since then. Now, I can finely create my own style of dishes based from any given recipe or random ingredients. Domestic delicacies mostly are my favorites to cook.

I thought once that I already tried every recipe in any cook book until I saw a particular website. Let me share something I bet you will surely love, a mouth-watering original recipe known for its mixture of native fish and dirty rice made out of seafood...the Mississippi Redfish Courtboullion with Seafood Dirty Rice. What attracts me most is its pleasant presentation. The hue of pale red fish meat that artistically blends with the touch of sliced green vegetables. Hmm...I would definitely try this recipe at home! I bet my hubby, who happens to be a vegetarian, would delightfully prefer this as a substitute for pork and beef. I got this from www.GreatAmericanSeafoodCookOff.com. And the chef responsible for creating this distinctive delicacy that you would surely relish over again is none other than the notable Chef John Currence from Mississippi. Not to brag in his credit, I would like to inform all of you that he won the cook off challenge and was crowned as The King of American Seafood.

For more savory recipe, visit their website now to vote for your chosen dish and have the fortuity to win a "Trip to New Orleans" prize package containing round trip ticket-for-two by Southwest Airline...and a whole lot more!