Cooking, eating, Food

Exotic Tropical Messy Fun Food Of The Day: Dungeness Crab!

Oh, you can have Dungeness Crab in so many different ways. It -crab- is a feast of the heavens for my palate, and here are my picks of the day:

Food Dungeness Crab pan roasted in Chermoula Butter

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Garlic and Chile Roasted Dungeness Crabs

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Shell Lickin’ Spicy Garlic Dungeness Crab

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Roasted Dungeness Crab with Garlic Butter

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Cooking, Food

Shrimp Cocktail Delicious Recipe Enjoy! Part #2

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SHRIMP COCKTAIL RECIPE

Ingredients:

1 pound Cooked and peeled shrimp
¼ cup Minced red onion
½ cup Tomatoes Seeded and diced
1 Avocado peeled, seeded and diced
¼ cup Minced cilantro
2 Tbsp Lime juice
1 Tbsp Olive Oil
salt and pepper to taste

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INSTRUCTIONS

Place all ingredients in a bowl and stir gently until combined. Spoon into glasses and serve immediately, or store covered in the refrigerator for up to 2 hours.

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ENJOY!

shrimp cocktail dra martha castro tijuana mexico
Cooking, eating, Food

Eat Lobster the Right Way: Tips 6 Easy Steps

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THE WAY I EAT LOBSTER

Eating lobster is one of my great pleasures when relishing food. Lobster is very palatable, but handling it can be quite messy; fun, but messy.

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Although techniques can vary depending on local tradition and personal preference, here there are several tips and steps to guide you to help you get the most out of your next lobster meal:

Separate the tail from the rest of the body by bending the lobster backward.

Snap off the flippers, and push the meat out of the shell using a fork at the flipper end of the tail.

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Twist off the claws, and gently move the pincher from side to side until you feel it snap. Gently pull it away.

Gently crack the claws open with a nutcracker to release the meat.

Pluck off the legs. If you’d like, use a small fork to break the shell.

Crack the body of the lobster open to remove the meat.

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2 Healthy Exotic Food Recipes for you to Enjoy!

Cooking, Food

Delicious Messy Food: New England Lobster Boil Recipe For You To Enjoy!

lobster recipe

Messy Ingredients:

½ cup kosher salt

1 bunch fresh thyme (tied together with string)

1 head garlic, top ¼” sliced off

1 pound kielbasa, sliced on the bias

1½ pounds small red potatoes

3 whole (1½ pounds each) live Maine lobsters

2 pounds scrubbed littleneck clams

5 ears sweet corn, shucked and halved

Instructions:

Fill a very large stockpot (may need to use multiple pots depending on sizing) with 2½ gallons of water and bring to a boil over high heat. Add the salt and stir until dissolved then add the thyme and garlic.

Add the potatoes and cook for about 6 minutes. Add the kielbasa then add the live lobsters, one at at time, claw first. Set the timer for 12 minutes. By then the lobsters will be cooked completely through and the meat will be solid white (if you are using a meat thermometer the temperature of the tail should read 180ºF).

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At the 7 minute mark add the clams to the pot. When there are 4 minutes to go on the timer, add the corn.

When the time is up, drain the water from the pot and spread the contents from the boil on a large covered table or add the contents into large serving bowls.

Serve with grilled bread, lemon wedges and plenty of melted butter for dipping.

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