Parmesan And Seafood: A Delicious Pairing?

While some cultures frown upon pairing seafood and cheese, this combination is quite popular in several parts of the world. In France, for instance, mussels are often served in a blue cheese broth with garlic and wine. In Chile, clams are traditionally prepared in wine, butter, and Parmesan. Parmesan is also used in combination with cream cheese as a topping for crab meat. Additionally, seafood mac and cheese is a popular dish where seafood is cooked and folded into macaroni along with cheese.

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Parmesan-crusted salmon

Seafood and cheese can be a delectable combination, despite some cultures frowning upon it. For instance, Italian chefs may disagree with the pairing, but the French believe that rule is nonsense. The key to pairing cheese and seafood is to choose a mild, well-known cheese that complements the seafood's subtle flavours and avoids overwhelming its delicate taste.

Parmesan cheese is a great choice for a seafood topping, and it goes well with salmon. Here is a recipe for a Parmesan-crusted salmon that serves four:

Ingredients:

• 1 salmon fillet (1 1/4 pounds)
• 2 tablespoons butter or margarine, melted
• 1/4 teaspoon salt
• 3/4 cup fresh white bread crumbs (1 slice)
• 1/4 cup grated Parmesan cheese
• 2 tablespoons thinly sliced green onions
• 2 teaspoons grated lemon peel
• 1/4 teaspoon dried thyme leaves

Instructions:

• Heat your oven to 375°F. Spray a shallow baking pan with cooking spray.
• Pat the salmon dry with a paper towel. Place the salmon, skin side down, in the pan and brush with 1 tablespoon of butter. Sprinkle with salt.
• Mix the bread crumbs, Parmesan cheese, onions, lemon peel, and thyme in a small bowl. Stir in the remaining butter.
• Press the bread crumb mixture evenly on the salmon.
• Bake uncovered for 15 to 25 minutes, or until the salmon flakes easily with a fork. The crust should be golden. If it isn't, turn on the broiler for 1 minute.
• Serve immediately with your favourite side dishes, such as simple vegetable sides like Brussels sprouts, broccoli, asparagus, or green beans.

Enjoy your restaurant-quality Parmesan-crusted salmon!

Clams with Parmesan

While Italian chefs may not agree, many people enjoy the combination of seafood and cheese. Parmesan cheese is often used in seafood dishes, including those with crab, scallops, and salmon. Parmesan is also commonly paired with clams, as in the classic dish "Clams Casino".

Ingredients:

• Clams
• Parmesan cheese
• Olive oil
• Parsley
• Paprika
• Breadcrumbs
• Bacon
• Oregano
• Onion
• Pepper
• Garlic
• Butter
• White wine
• Broth
• Shallot
• Italian seasoning

Recipe:

• An hour or two before cooking, scrub the clam shells with a brush and soak the clams in water for an hour.
• Place the clams in a bowl of water and melt butter in a skillet. Add shallots, onion, pepper, and garlic, cooking until softened and lightly golden.
• Add white wine, broth, and crushed red pepper and cook until simmering.
• Gently lift the clams out of the bowl and place them in the pan.
• Stir once, cover, and cook for five minutes, stirring periodically.
• Continue cooking until the clams open. Discard any unopened clams.
• Add Parmesan cheese and Italian seasoning or fresh parsley.
• Sprinkle with parsley and paprika. Drizzle with olive oil.
• Bake at 450° F (230° C) for 7 minutes.

Parmesan with crab meat

While some cultures frown upon mixing seafood and cheese, many recipes combine the two. Parmesan, in particular, is a type of cheese that is commonly used in seafood dishes. For example, in Chile, clams are prepared with butter, wine, and Parmesan.

Crab imperial, a Southern tradition, is a rich, easy way to enjoy fresh blue crab. The crab mixture is topped with Parmesan cheese or breadcrumbs and baked to golden brown perfection. Crab imperial is similar to crab cakes but without the filler. Jumbo lump crab meat is recommended for this recipe, although it is the most expensive crab option. The recipe yields a sweet and savory flavor.

A variation of the crab imperial recipe substitutes the Parmesan cheese with shredded Gouda. Another recipe recommends skipping the mayonnaise topping and instead sprinkling cracker crumbs on top of the crab imperial.

Crab-meat Parmesan canapes are another way to combine crab meat and Parmesan cheese. This recipe involves spreading a crab-meat mixture on toast and baking it in the oven.

A warm crab Parmesan dip can be served with tortilla chips or blue corn chips. This dip combines crab meat, cream cheese, Parmesan cheese, mayonnaise, sour cream, and garlic.

When making seafood mac and cheese, it is recommended to use a good melting cheese like Gruyere for the mac and cheese and a mix of pecorino and Parmesan for the breadcrumb topping.

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Seafood mac and cheese

Seafood and cheese is a culinary pairing that may seem strange at first, but it can be quite delicious. While Italian chefs may disagree, the French believe that this combination is delightful. When it comes to seafood mac and cheese, the key is to use good-quality melting cheese and cook the seafood separately before folding it into the pasta.

For the cheese sauce, a mix of Gruyere and mild cheddar is recommended. You can also add some mozzarella for an intense cheese pull. For the seafood, shrimp and crab are popular choices, but you can also use lobster. Start by cooking the pasta according to the package instructions. Drain and rinse with cold water, then set aside. In a separate pan, melt some butter and add Old Bay seasoning and Cajun spices. Cook the shrimp for 3-4 minutes on each side, then add the crab and stir. Remove from the heat and keep the seafood in the butter sauce.

To assemble the dish, mix the cooked pasta with the cheese sauce and cooked seafood. You can also add some breadcrumbs on top for a crunchy texture. Bake the dish in the oven at 375 degrees Fahrenheit for about 30 minutes, or until the mac and cheese is hot and the breadcrumbs are golden brown. Serve immediately.

Cheese and seafood: cultural views

The combination of seafood and cheese is a controversial topic, with some cultures frowning upon it. The prohibition against combining seafood and cheese is ancient and strong but localized, with Italy being the origin of this culinary rule. Italian cuisine, along with French cuisine, has been a dominant force in American culinary traditions, and thus some of these traditions, such as not combining seafood and cheese, have been adopted in the United States.

According to Julia della Croce, a cookbook author, teacher, and writer, the prohibition of combining seafood and cheese in Italian cuisine is due to the geographic separation between the great cheese-making areas, which were usually inland, and the coastal regions known for their seafood. This separation likely led to the development of distinct culinary traditions that did not overlap.

However, despite this prohibition in Italian cuisine, the combination of seafood and cheese is embraced in other cultures. For instance, in France, it is common to prepare mussels in a blue cheese broth with garlic and wine, a combination that enhances the earthy and sweet cream notes of the mussels. Similarly, in Chile, clams are often prepared in a dish called "Machas à La Parmesana," where they are baked in wine, butter, and a mild Chilean version of Parmesan cheese.

Additionally, seafood and cheese pairings are also found in Greece, Mexico, and specific pockets of the United States. These combinations can be creative and delectable, with the right cheese enhancing the delicate flavors of seafood rather than overwhelming them. For example, feta's brininess pairs well with the sweetness of fish, while mild and creamy mozzarella complements the taste of jumbo shrimp in a shrimp parmesan dish.

In conclusion, while the combination of seafood and cheese may be prohibited in certain culinary traditions, such as Italian cuisine, it is embraced and celebrated in other cultural contexts. The key to successful pairings lies in finding a balance between the flavors and textures of the seafood and cheese, with mild and approachable cheeses often being more suitable for enhancing the delicate notes of seafood.

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