Grilled Alaskan King Crab Legs with Simple Seafood Marinade

Good Friday morning all! I hope everyone is having an awesome Friday and has some rockin' plans for Labor Day. I have a lot of relaxation planned for myself. Lobster Gram was cool enough to close the office all weekend long, so all of my lobster loving cohorts get a chance to have a nice long three day weekend. Thanks Dan!
So last night's dinner was awesome. I prepared some simple seafood marinade and grilled up some Alaskan King Crab legs from Lobster Gram on the indoor grill. I also brought home a Manhattan Clam Chowder (I could live on this soup) and a Cookies N' Creme Cake for dessert. I whipped up some fried potatoes to enjoy with the crab, and both the cameraman/sous chef and I were stuffed beyond reason when the meal was complete.
The crab legs were the most flavorful I have had in a long time. The simple seafood marinade augmented all of the natural deliciousness of the crab, and would actually go well on anything from Lobster to fin fish. I intend to try this one again with a lot of different types of seafood.
And on that note, here is the recipe and how to video for the Simple Seafood Sauce and Alaskan King Crab legs. Happy Eating foodies! See you all soon with some great images.


Simple Seafood Marinade for Grilling Alaskan King Crab Legs

Ingredients
2 lb. frozen cooked King crab legs, thawed & shelled
1/4 cup clarified. butter, melted
1 tbsp. mustard
1/8 cup lemon juice
1/4 c. dry white wine
1/8 cup dry parsley
Salt & Pepper to taste
Garlic Powder to taste

Directions
Combine dry wine, butter, lemon juice, parsley, mustard and salt/pepper/garlic powder to taste. Brush the mixture on crab meat. Place crab meat on grill heated to medium. Brush the crab meat with the butter mixture and turn occasionally until heated through, 5 to 6 minutes.

Drunken Grilled Pork Chop Video

Good morning everyone! Its a rainy, dreary Monday here, but not even that can dampen my spirits too much this week. I am only working two days this week, and then I'm off for 5 days in a row. Yay vacation. Not really planning on doing too much. I'm turning 25 on Wednesday so my week and weekend will probably be one long celebration. Thankfully the weather is supposed to be nice by then so I'm sure I'll do a bit of grilling.
...and speaking of grilling...I have the new videos and recipes from my Drunken Grilled Pork Chop recipe this weekend. The marinade made the pork chops perfectly moist and tender. I'll definitely be making this one again. On the down side, I made the Purple Foodie's Garlic Oven Fry recipe again and unfortunately it ended up making my camera man ill. He suffers from diverticulitis and apparently he can't partake in freshly milled black pepper. Oh well, I didn't know and neither did he. The fries however still rocked something fierce. I'll just have to make sure he isn't eating with me when I use it.
While I'm getting the the pictures together from this adventure, here are the videos and recipes I used. Pictures are on the way and this time I swear I won't forget for a week!



Short video montage of the chops grilling away


Ingredients

* 2 Bone-In Pork Chops, about 1” thick
* 1/8 cup soy sauce
* 1 Tbsp. Brown Sugar
* 1 tsp. grated fresh ginger
* 1 cup of your favorite beer

Directions
Place ingredients in a bowl and whisk until combined. Place chops in zip lock bags and spoon marinade onto chops. Seal bags and massage marinade into the chops. Place bags in fridge and let sit for 4-24 hours turning bags as needed to distribute marinade. After chops are sufficiently marinaded, heat electric grill on high. Remove chops from bags and place directly on heated grill. Cook on high for 7 minutes on each side. Internal temperature of cooked pork chops should reach 170 degrees. Meat should be white all the way through.