Wanted to do something simple and different, so I grilled some snow crab legs. It added a nice extra layer of smoke flavor to the sweetness of the crab.
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Quick and easy. I was inspired by Henrik doing lobster.
Just don't overcook or they'll dry out (and stick inside the shells). Learned that from a few of the thin legs. But the claws were great and the main body of the crabs had the best flavor.Next time I'll be looking for a sale on some Alaskan King Crab to do this with.
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OK something is wrong. My post got cut twiceComment
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Jerod Broussard #152 got cut. I tried to edit and got cut again. -
Jerod Broussard OK I figured it. Seems like it doesn't like me using the "less than" sign. It cuts off right where the sign is.
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My first post. Homemade pastrami insprired by this site. Before and after. Delicious!Comment
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Sleeping in the fridge until Tomorrow. 5.25 lb boneless Leg of Lamb in Red Wine, Olive Oil, Red wine vinegar, Tomato Paste, Marjoram, Onions, Garlic. Salt and Pepper . Firing up the big grill for the crowd.
And a flank steak matambre ready to roll. When the Argentines are coming, the bar is high.
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Here is one of what I'm sure will be many lamb posts this weekend. 5 lb de-boned leg of lamb, rolled, tied, dry brined, and marinated in Dolly's. Cooked on the Weber performer at 225, indirect until 110, seared until 130, served a board sauce of mint, rosemary, thyme, roasted red pepper, with roasted herbed red potatoes. Accompanied by a delicious 2010 Pauillac Bordeaux, and finished off with an amazing vanilla souffle prepared by the DW, along with a Muscat St Jean de Minervois.Attached FilesLast edited by Flavorsavor; April 4, 2015, 08:14 PM.Comment
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Thanks guys! The wines my wife came up with for these dishes really made things pop.Last edited by Flavorsavor; April 5, 2015, 08:03 AM. -
Very Nice!!! I like the screen name too lol good one!
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Had to try a few pieces of the matambre to make sure that they were Ok. They were...
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Boneless leg of lamb with Dolly Paste marinade. Looking for suggestions for sides. The obvious, which (to me) is pan roasted potatoes seasoned with garlic and rosemary are OUT since my honey had her thyroid removed on Friday and can't swallow solid food. She asked me to make mashed. I will probably do them with garlic and rosemary. Looking for a veg suggestion in case her mother comes for dinner.
I plan to do the lamb @225-230 to an IT of 145 or even 150 (I like my lamb medium-ish). If necessary, I will sear on the gasser. I am planning to put a drip pan a rack below and see about making gravy (shout out to Karon Adams a/k/a Rani Stephens).
Here is the roast after I trimmed off most of the fat cap:
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that looks SOME kind of YUMMY! I take it you're up early to start the fire? lonely job, sometimes! I hope your wife feels better soon.
When you do th deglazing on this, remember lamb, and the spices and herbs you are using are going to be lighter and more subtle that BBQ. Q you came in fast and hard and sharp and sweet and you make a statement, something like The Hulk. LOVE IT or i'll tear you r house down! but, with lame, you can be intense but more subtle. think Mary had a little Lamb, sweet, soft lullabies. (and peanut butter Reeses eggs. yeah, there are STILL some things I can't or WON'T make at home!) So, when you deglaze (and I am SO jealous I wish I could come to your place for Easter!) go with a slightly softer, less edgy acid. I generally use Apple Cider Vinegar for BBQ, go with a nicely paired win for your lamb. preferably the same wine you plan to serve at table. having one thing with strong flavor, that carries through the entire meal, carries the entire meal off beautifully. Choosing a good wine for this purpose, offers other options as well. such as a nice wine based desert.
but, I'm wandering afield. for side dishes, think pureed. doesn't mean they must be cooked to mush. but there are SO many things, root or no, that can be made into light, beautiful, velvet purrees. if you have Fine Cooking Magazine, take a lok at their web site. I steal from them on a regular basis!
Ooops! did I say steal? I meant draw inspiration. So many wonderful recipes. just go to their website, www.finecooking.com and search on puree. some beautiful velvet recipes, hot and cold. don't tell the wife, make it a secret. she'll be thrilled! Mashed potates. yeah, but why not go for the gold?
That's a lamb chop recipe but, obviously skip that part. a nice pure designed to pair with lamb.
If you can get them today, why not try parsnips?
Wonderfully seasonal...
Then, pull out the desert stops with a panna cotte and fresh fruit puree. mmmmm. the wife will LOVE you!
As Phil would say, Honey on the biscuit!Comment
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Thanks Karon Adams. She woke up today feeling much better than yesterday but with almost no voice.
Thanks for the rights on the sides. I don't get Fine Cooking but you have given me ideas to run with. I hope you and yours have a happy Easter. -
there are a LOT of recipes on their site that don't require a subscription. though I do HIGHLY recommend their publication to ANYONE who likes to cook. a lot. and learning new techniques and trying new dishes. LOVE that mag but a large part of their site is public. I'm not really trying to push, I just don't know what you have available locally or what you have in house. the more I think on it, the more I like the idea of Panna Cotte. but if you want that, you need to cook it up now. MMMM, if you have them handy, johnny Iuzzini's Roasted White Chocolate Panna Cotte, with a bright fruit puree and a splash of your wine in the puree (again, carrying that thread all through the meal) will finish off your meal in grand style. Panna cotte is as simple as it gets but does need a couple of hours to set up. If you can't find the recipe (I think it is out on the web) toss me a note and i'll send it to you. Have a great day. I can smell that lamb from here! -
All Right, Dew. I think I have been patient enough. time to put my foot down. SPILL! how did it go? what did you serve, most importantly, where are THE PICS???
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Good eating in your future Dewesq55 ! I have no suggestions for sides other than diced oven potatoes with EVOO salt and fresh rosemary and garlic, Love 'em! ...but looks like mashed are in your future which will be great too. Mashed potatoes soaking up salty meat juices is a pleasure in life that I look forward to.Comment
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Good Easter Morning, and for those of the Jewish Persuasion, Good Passover 9rare that they coincide! Meanwhile, let's have breakfast. I should tell you guys about the time I took a Scottish Viscount to Waffle House for breakfast!Comment
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Hey that's the best of both worlds! One over easy and one sunny side up. lol -
LOL! I thought the first pic was great! I saw a face in my eggs! I see one in the second pic, too but a little more battered!! The difference is more of an uphill, downhill thing. I par fried them (that's what I call it) and let them do their thing. so they cooked where they sat. one of the yolks was on the corner of the skillet and rounded up a touch.
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Last night's marinated chicken. I have been trying the McCormick Grill Mates packet marinades lately, since they're pretty good and quite easy. David Parrish had mentioned he and his wife like this one, the Tomato Garlic & Basil, so this was last night's meal. Made with balsamic, plump fresh premium chicken breasts, marniated about 3.5 hrs.
Cooked on the kettle indirectly with about 1/3 or so chimney of charcoal and one apple wood chunk. Average temp, by intention, was 309-318, no water pan. The breasts still took 1:20 to get to 165. I figured 60 min, but as is typical, we eat later than planned because BBQ is done when it's done!
The spread was the wife's oven potatoes- diced potatoes with EVOO, salt, and rosemary oven roasted until crisp. Garlic-sauteed broccoli, and salad. Sweet tea for the kiddos, wine for us.
Probably THE most tender chicken breasts I have ever made. I'm sure the marinade with the balsamic vinegar helped in that regard. Juice just poured from the as they were cut. My kids could cut theirs with their fork they were so tender, haven't had any so tender before.
The flavor was awesome, tart, savory and the perfect blend of salty, sweet and smokey.
I plan to try to develop my own marinade, particularly a bourbon brown sugar one. But for now these McCormick ones are hitting the spot.Comment
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Thanks The Burn DWCowles Dewesq55 I use fresh plump big ones, and cook HOT. None of this 225 business, low to mid 300s, and high 300s if skin-on. 225 will help dry them out due to extended cook time. The hot cook to 165 keeps more juice inside due to quicker cook, we're not melting any collagen here like with ribs. The frozen blsl breasts that come in the bag are best for cut up chicken dishes, they don't work as good for this as the big fresh ones. The marinade I'm quite sure helped with the tenderizing.
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Veal Shoulder Roast and Onion PieComment
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Onion Pie Recipe: 3 cups thinly sliced Vidalia onions
3 tablespoons butter, melted
1 (9-inch) prebaked deep-dish pie shell
2 eggs, beaten
3 tablespoons all-purpose flour
1/2 cup milk
1 cups sour cream
1 teaspoon kosher salt
1/4 cup parmesan
Directions: Saute onions until translucent and lightly browned.
Mix together flour and beaten eggs.
Add salt
Add milk, sour cream and onions and mix together.
Pour in pre baked pie shell, sprinkle top with parmesan.
Bake at 325 or 350 until golden brown. 30-45 minutes.
Tip: I only bake my pre bake my pie shell 1/2 way.
Easy as pie
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Thank you for posting the recipe.
Don't know when, but I am going to try it.
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Getting ready to hit the steamer with smoked yesterday pastrami. Rye bread, mustard and some awesome kosher dills standing by. (no pickles for Pit Boss, just sayin)
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THANK YOU for keeping the pickles away from my plate. Tried them several times over the years... have never liked them. That looks good Jon Solberg
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