Seafood Boil

 

• 
  ▢3 lemons divided use
• ▢1/2 cup Old Bay seasoning plus more for garnish
• ▢8 cloves garlic smashed
• ▢1 onion peeled and cut into 6 pieces
• ▢1 pound small Yukon gold potatoes halved
• ▢4 ears corn on the cob cut into 3-4 inch pieces
• ▢3 lobster tails
• ▢1 pound clams scrubbed
• ▢1 pound crab legs pre-cooked
• ▢1 pound smoked sausage cut into 1 inch pieces, kielbasa or andouille are preferred
• ▢1 pound shrimp peeled and deveined (leave tails on)
• ▢3 tablespoons butter
• ▢2 tablespoons chopped parsley

• Cut 2 of the lemons into quarters. Slice the remaining lemon into wedges and reserve the wedges for garnish.
• Fill a large pot with 14-16 cups of water. Place the 2 quartered lemons in the water along with the Old Bay seasoning, garlic and onion. Bring to a boil.
• Add the potatoes to the pot and cook for 8 minutes.
• Add the lobster tails and cook for 5 minutes.
• Add the clams, crab, and corn, and cook for 5 minutes.
• Add the shrimp and sausage and cook for 2-3 minutes.
• Drain the seafood mixture from the pot, reserving 1 cup of the broth.
• Melt the butter in a small bowl and whisk it into the reserved broth. Pour the broth over the seafood mixture.
• Garnish with chopped parsley and lemon wedges. Sprinkle with additional Old Bay seasoning to taste, then serve immediately.

Please note:

The seafood ingredients in this recipe cook at different rates, so you’ll want to put the longest cooking items in the boil first, then add the others later on.

• Lobster: 8-12 minutes
• Clams: 5-10 minutes
• Crab: 6-8 minutes for pre-cooked crab, 20 minutes for raw crab
• Shrimp: 2-3 minutes

It's a feast and an experience!!

shared by:  google search

Homemade Char Siu Sauce

1/2 c honey, maple syrup or agave syrup

1/2 c water

3 T hoisin sauce

3 T tamari or soy sauce

1 tsp five-spice powder (a must!!)

2 cloves of garlic

1/2 tsp salt

1 1/2 T cornstarch

Blend in a blender, bullet or food processor.  

Cook on the stove until thickened.  Let cool.  (It will darken in color as it thickens.)

Is an amazing marinade for pork loin, pork shoulder, lamb, chicken etc!! Using as a marinade, you do not have to thicken fyi....personal preference.

shared by merging a few recipes for Char Sui-thank you internet!

Dry Salt Brined Roasted Chicken

Dry Brine:

3 T kosher salt

1-2 T zest of an orange and lemon

2 tsp fresh chopped thyme and rosemary

Mix and spread all over a prepared whole chicken.  Place in a bowl in the refrigerator UNCOVERED for 24 -48 hours.

Roast in the oven on a bed of whatever veggies you like with a little wine (1/2 c) and chicken broth (1-2 c) at 375 degrees for 60-90 minutes depending on the size of the chicken.  Use a thermometer to check doneness.  Let rest tented with foil for at least 10 minutes.

Optional add:  garlic salt, paprika or whatever seasoning you would like just before roasting.  Can stuff chicken with lemon that you zest and fresh herbs.  I like to tie the legs together with kitchen string.

Makes some killer homemade broth with leftovers!!

shared by Char

Lamb Chops Experience

This marinade will change your opinion of lamb if you thought you did not like it!!

Marinade to die for.....

In a blender, bullet or food processor add:

1 small jar of "good" mint jelly---avoid green food coloring!

2 heaping T of country grainy mustard

5 garlic cloves peeled

3/4-1 c of red wine

1/4 c tamari or soy sauce

1 T fresh or 1 tsp fried thyme (I prefer fresh)

1/4 c olive oil

salt and pepper

Process.....

2-3 racks of lamb-cut carefully each rack into chops aka lollipops!

Put marinade and chops in a large plastic bag and let it do it's thing at least 24 hours and up to 36.

GRILL is a must or I guess broil would be a distant second.

Do not overcook-best medium rare!  Let rest for 5-10 minutes.

Can boil the marinade down for a side sauce with your chops!

I love to serve with a pile of decadent mashed tots in the center of the table and use your chop to get your tots!

Have fun with this lamb experience!!

shared by Ian D. & I have tweaked the recipe a bit!