CRAB LEGS

 CRAB LEGS RECIPE 

 

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INGREDIENTS:

1 lb. (frozen) Snow Crab Legs
2 Tablespoons Butter
1 tsp Lemon Juice
1/2 or more fresh Lemon, cut into wedges
Nutcracker and small Fork

DIRECTIONS:

Now you can put in slow cooker, cover with water, cover and cook for 30-40 min, or you can also boil in large pot. Most times stores sell this frozen. If not frozen or you defrost them, cook for about 20 min. I used Snow Crab. If you prefer Alaskan King Crab, the cooking time should be increased by ten min or so. (frozen 40-50 min, defrosted 30 min)The ones I bought were already cooked and just needed reheating. If you find fresh and uncooked, when you're boiling them, you will know they are done because they turn a bright Orange. Figure the same boiling time tho. When done, remove with tongs and plate. Melt Butter with Lemon Juice (you can nuke it) and serve in dipping cup.

NOTE ON CRAB: Snow Crab Legs (shown here) come in different sizes. You will see something like 5 UP or 8 UP in advertising sales. 5 UP means that there are about 5 Legs per cluster (as shown here), accordingly 8 UP means that there are about 8 or more legs per cluster. Obviously the 5 UP gives you larger sized legs per cluster than having 8 skinny legs as with 8 UP. For the 5 UP you can get ABOUT 1 1/2 clusters per pound.
King Crab Legs have more prickly spines that can poke you and generally speaking a bit more meat. You may see something like 10/12 or 16/20 in advertising sales. This means that for the 10/12 there are between 10 and 12 legs PER TEN pounds (or roughly each leg is one pound), as opposed to 16/20 which means that there are between 16 and 20 legs PER TEN pounds (or roughly 2 legs per pound). Obviously the 10/12 (10 to 12 legs) are larger and have more meat than the 16/20. King Crab is almost double in price per pound than Snow Crab. There is also something called Colossal King Crab which is just that - COLOSSAL; VERY BIG; GIANT. They are very expensive.

 CRAB LEGS RECIPE 

 

 

 

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BABY SHRIMPS IN A TARRAGON SAUCE

BABY SHRIMPS in a Brandy flambe, with a Buttery/Garlic Tarragon sauce

RECIPE HERE

 

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A very delicate and rich appetizer.

INGREDIENTS:

1/2 shot Brandy
6-8 oz Baby Shrimps
2 Tablespoons Butter
2 Garlic cloves smashed
sprinkling of Flour
1 tsp. Tarragon
1/4 Cup DRY White Wine (Chardonnay)

DIRECTIONS:

Rinse the Shrimps and then put a light dusting of Flour on them. Begin to saute the Butter, Shrimps, Garlic & Tarragon for a few minutes. The Baby Shrimps will cook fast. Add the White Wine.

Flambe with Brandy.Plate and serve.

BABY SHRIMPS in a Brandy flambe, with a Buttery/Garlic Tarragon sauce

RECIPE HERE

 

   

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COQ AU VIN Chicken in a Wine sauce with Vegetables

COQ AU VIN Chicken in a Wine sauce with vegetables RECIPE HERE

 

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INGREDIENTS (2 servings)

2 Chicken Breasts

2-3 slices of Bacon

A good Cup of Chicken Broth

1/2 stick Butter, melted

4-5 large Mushrooms, sliced

1 Carrot, peeled and diced

Handful of Cherry Tomatoes, halved

6-8 Pearl Cocktail Onions- THE SECRET INGREDIENT

2-4 cloves Garlic, diced

2 Tablespoons Tomato Paste

Handful Flour

Shot of Brandy

Splash of Cooking Sherry

1/4 Cup dry Red Wine

2 servings Egg Noodles

 DIRECTIONS:

Fry Bacon, remove (reserve for another recipe or make a sandwich). You want to saute in the Bacon drippings. Use a metal spatula to scrape the pan as well.

Saute& the Chicken Breasts till browned. If it looks like it's getting too dry, add a small notch of Butter or a splash of Broth.

Flambe with a shot of Brandy.

Add the Veggies, Tomato Paste and Broth, continue to saute.

Add the Red Wine and stir. Remove the Chicken and keep warm.

You should be boiling your Egg Noodles in salted water by now.

Continue to saute the Veggies.

Make a Cold Roux by mixing melted Butter and Flour together to make a thick paste.

Add to Veggie saute and whisk. Add some Broth to this to thin out. Keep bubbly on LOW flame.

Add a splash of Sherry and stir.

Taste and add Salt and Pepper if you feel it's needed. Plate the Chicken and Noodles.

Pour Sauce over and serve.

NOTE:I believe that the secret ingredient here is the PEARL ONIONS. For such a small amount used, they certainly give this sauce a very distinct flavor. I am so convinced of this, that without the Pearl Onions, I would hesitate to make this sauce.

COQ AU VIN Chicken in a Wine sauce with vegetables RECIPE HERE

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BUTTER BURGERS grilled or fried

BUTTER BURGERS grilled or fried RECIPE HERE

 

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NOTE: You can easily use this
recipe and fry in a saute pan as
well!!

INGREDIENTS (per person)

 1 handful Ground Sirloin (see note)
1 stick FROZEN Butter (you won't be using the whole stick, but you'll need the length of the stick)
splash Worcestershire Sauce- optional
splash Teriyaki Sauce- optional
splash Steak Sauce - optional
Steak Sauce to top on Burger - optional
Salt and Pepper
small amount Bread crumbs or Oatmeal to bind - if needed

NOTE: In this case, use ONLY Ground Sirloin 90.10 (90% meat; 10% fat) for this recipe, as you will be getting some more flavor by using Butter.
Usually when you grill you would use a fattier cut of ground beef, just so it doesn't stick to the grill. In this case you are CHOOSING the fat - BUTTER.
If you use a fattier cut of ground beef such as 80/20 or 75/25 and put Butter in it, the Burger will fill apart.DIRECTIONS:

  Put Meat in bowl. Add splashes of Worcester, Teriyaki and/or Steak Sauce if you want extra flavor to Burger.
With a potato peeler or Butter Scoop, peel off 6-8 strips of Butter (or more if you want) and add to Burger.
If Burger mixture looks too "loose" or "soupy", then add Bread crumbs or Oatmeal to bind.
Form into a ball, and then flatten Burger. With a spoon or your thumb, make a small indentation in the center. This will help prevent the shrinking grilling meat from falling apart on the grill. Sprinkle Salt and Pepper on both sides, place on & cover with waxed paper and refrigerate for an hour or
more.
30 minutes before putting onto grill, take out of fridge.
If you want, you can slather on MORE Butter onto patty. If you do that, make sure it's on the top of the patty and not placed down onto the grill grates.
This allows the additional Butter to melt and seep into Burger.

After a few minutes, if you can move the Burger with ease, then flip and grill a few minutes more. Depending on the thickness of your Burger, you may have to flip over a few more times while grilling each side for a few minutes.
You can top the Burger with more Steak Sauce for more flavor while it is grilling.

.  BUTTER BURGERS grilled or fried RECIPE HERE

 

 

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