We will use a knife to clean mussels (After cooking it takes is better) All cannot be removed, but it is necessary to clean the dirt from the shell of the mollusk. All cannot be removed, but it is...
Hi, my name is Karl James owner of Creolesoul Catering located in Round Rock, TX. On behalf of Expert Village I'm here to show you my gumbo supreme. We have taken that chicken we had, we...
Hi, my name is Karl James, owner of Creolesoul Catering located in Round Rock, TX and on behalf of Expert Village I'm here to show you my creole seafood stew. My creole seafood stew, now this...
My name is Brandon Sarkis on behalf of Expert Village. Today, I'm going to show you how to shuck an oyster and how to prepare them a couple of different ways. Okay, 'm going to show...
Now we are going to start making our rice. We are going to take our large sauce pan and we are going to heat up our front burner to about 7 and we are going to add a tablespoon of oil and a tablespoon...
Ok so what we're going to make today is Seafood Pasta that will contain four main ingredients. There is octopus, scallops, shrimp and mussels. Like you could see over here I have octopus that...
Now I am going to add ginger to it. Ginger. You can cut however you want. If you prefer to eat this ginger after that, you could just basically make a minced. Chop it very thin, diced. After you do...
ALLAN DIWAN: Hi, my name is Allan Diwan. I'm the chef and owner of Kashmir Restaurant, a Kashmir-Indian restaurant in Budapest. We are here on behalf of Expert Village. We're going to...
Hi! I’m Louis Ortiz on behalf of Expert Villlage, and we’re back to show you the finished products, which we started the nice Trout-Amandine. We’ve got a nice even color on the edges of the fillets...