Happy Seafood Stew (Ciopinno)
Crab Endive Appetizers
- 1/4 teaspoon finely minced garlic
- 1 1/2 tablespoons mayonnaise
- 1/4 pound picked over, cooked crab meat
- Zest of 1 lemon
- Juice of 1/4 lemon
- 1/2 teaspoon whole grain mustard
- 1 tablespoon chopped green onion
- 1 tablespoon finely chopped red pepper
- 1 tablespoon finely chopped celery
- 2 tablespoons finely diced mango
- Salt and freshly ground pepper to taste
- 1 to 2 head Belgian endive
- Cayenne pepper, for garnish
Stir garlic into the mayonnaise. Combine crabmeat with mayonnaise and stir in remaining ingredients. Adjust salt and pepper to taste. Spoon about 1 tablespoon into each endive leaf, garnish with a sprinkle of cayenne pepper and serve.
Written by Mikel on June 25th, 2008 with no comments.
Roast Garlic Crab
- 6 tablespoons unsalted butter
- 6 tablespoons extra virgin olive oil
- 2 tablespoons minced garlic
- 4 Dungeness crabs, about 1 1/4 pounds each, cooked, cleaned and cracked
- Salt and freshly ground pepper
- 3 tablespoons freshly squeezed lemon juice
- 1/4 cup finely chopped flat-leaf parsley
Preheat oven to 500°. Heat the butter, olive oil and garlic in a very large ovenproof saute pan over medium-high heat until hot. (You may need 2 pans.) Add the crab, season to taste with salt and pepper, and toss well. Transfer to the oven and roast until the garlic turns light brown and the crab is heated through, about 12 minutes. Toss once halfway through. Pour contents of the pan into a large warm serving bowl, add the lemon juice and parsley and toss well. Serve immediately.
You can buy crab that has already been cooked, cleaned and cracked or do it yourself. "The Tra Vigne Cookbook" recommends boiling live crab for about 10 minutes in a court-bouillon consisting of 7 quarts water, 2 cups kosher salt, 3 lemons, 2 cups distilled white vinegar, 1/2 cup pickling spices, 2 tablespoons red pepper flakes and 8 bay leaves. Once cool enough to handle, take apart the crab, separating the legs and shell from the body. Crack the legs lightly in several places and quarter the body after the liver and green tomalley are removed from the center.
Written by Mikel on June 30th, 2008 with no comments.
'Big' Facts from Red Lobster
Red Lobster just kicked off its biggest Seafood Festival in history, offering shrimp and scallops as immense in size as they are in flavor. America's leading seafood restaurant searched the globe to find Colossal Shrimp and Scallops. Here are a few statistics that show how enormous this year's Big Seafood Festival really is:
- Colossal Shrimp are almost twice the size of the industry standard for jumbo shrimp that consumers enjoy in restaurants and markets, weighing an average of 1.14 ounces each.
- The average count for Colossal Shrimp is 14 per pound, compared with an industry standard count of jumbo shrimp at 23.5 per pound.
- Colossal Scallops are 238 percent larger than regular sea scallops, weighing an average of 2 ounces each.
- The average count for Colossal Scallops is eight per pound.
The promotion's limited time offerings Colossal Shrimp Trio -- Colossal crunch-fried shrimp, Colossal garlic shrimp scampi and skewered, garlic- grilled Colossal shrimp -- Colossal Scallops and Jumbo Shrimp, and the Big Seafood Feast -- a roasted rock lobster tail, steamed king crab legs and jumbo garlic shrimp scampi -- are among the most anticipated of Red Lobster's seasonal menu items.
adidas shoe | Lacrosse | Tripods The Big Seafood Festival is one of the many recent developments from Red Lobster. The new core menu offers two additional entrees, three new premium side dishes, including two topped with Maine lobster meat, a new wine list, and the first new dessert introduction in seven years.
Written by Mikel on June 26th, 2008 with no comments.