Friday, September 4, 2009
Images from Grilled King Crab Legs with Simple Seafood Marinade
As promised...here are the images from last night's feast! Happy Labor Day Foodies!
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.
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.
Monday, August 24, 2009
Images from Roasted Rosemary Shrimp
Images from Saturday night's feast of Roasted Rosemary Shrimp, Greek Potatoes and Fresh Green Beans. Everything was awesome!
Roasted Rosemary Shrimp
Good morning foodies! I hope this Monday finds you all well. My weekend was nice and relaxing. Saturday night I made Roasted Rosemary Shrimp and they turned out so well.
With the Rosemary shrimp I made some fresh green beans blanched and sauteed in olive oil, garlic and spices and some Greek Potatoes. Everything was absolutely delicious, and so easy it's hard to believe something that tastes so good requires so little time and effort. Hope you guys get to try this one soon...it's really a great recipe!
Roasted Rosemary Shrimp
Directions
Preheat oven to 400 F.
Combine olive oil, lemon juice, rosemary, salt, pepper and garlic cloves in a medium bowl. Whisk to combine. Add the shrimp to the bowl and toss to coat. Cover and refrigerate 10 minutes. Arrange shrimp on a baking sheet. Roast for 5-6 minutes or until the shrimp are heated through and rosemary has become very fragrant.
With the Rosemary shrimp I made some fresh green beans blanched and sauteed in olive oil, garlic and spices and some Greek Potatoes. Everything was absolutely delicious, and so easy it's hard to believe something that tastes so good requires so little time and effort. Hope you guys get to try this one soon...it's really a great recipe!
Roasted Rosemary Shrimp
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 2 teaspoons minced fresh rosemary
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 garlic cloves, crushed
- 1 lb Cooked shrimp
Directions
Preheat oven to 400 F.
Combine olive oil, lemon juice, rosemary, salt, pepper and garlic cloves in a medium bowl. Whisk to combine. Add the shrimp to the bowl and toss to coat. Cover and refrigerate 10 minutes. Arrange shrimp on a baking sheet. Roast for 5-6 minutes or until the shrimp are heated through and rosemary has become very fragrant.
Thursday, August 20, 2009
King Crab Legs in the Lobster Gram Test Kitchen
Today we decided to cook up some King Crab Legs in the Lobster Gram Test kitchen.
Our King Crab Legs rock for many reasons. Here are my personal top three reasons for loving this king crab.
1)The are already cooked. Just thaw, rinse and heat.
2)Heating consists of boiling water, and tossing them in for 2 minutes...it's a snap.
3)The legs are ENORMOUS. Full claws, thick legs...TONS of meat.
So with the opportunity presented, I decided to take some pictures to share with you.
Makes ya hungry just looking at it doesn't it?
Well, that's all for today folks...going to be making Rosemary Shrimp Skewers over the weekend, so keep your eyes peeled for a new video recipe!
Our King Crab Legs rock for many reasons. Here are my personal top three reasons for loving this king crab.
1)The are already cooked. Just thaw, rinse and heat.
2)Heating consists of boiling water, and tossing them in for 2 minutes...it's a snap.
3)The legs are ENORMOUS. Full claws, thick legs...TONS of meat.
So with the opportunity presented, I decided to take some pictures to share with you.
Makes ya hungry just looking at it doesn't it?
Well, that's all for today folks...going to be making Rosemary Shrimp Skewers over the weekend, so keep your eyes peeled for a new video recipe!
Wednesday, August 19, 2009
Help Lobster Gram Pick The Recipes for It's 2010 Cooking Manual
It's that time of year again folks! Lobster Gram is gearing up to release it's new 2009-2010 Catalog and Cooking Manual! This is where we need your help!
Which recipes would you like to see published in the new 2009-2010 Cooking Manual?
Here are your options!
Which recipes would you like to see published in the new 2009-2010 Cooking Manual?
Here are your options!
Monday, August 17, 2009
Campfire Lobster, Ren Fair and Big Foot
Good morning foodies. I hope everyone had a great weekend. My weekend was...fun for the most part. Camping didn't go too well Friday night, and if it was not for the meal, it would have been a complete and total disaster. Why do you ask??? The venue. I had never been camping in Illinois before, and now I know exactly why that is. So I'll give you guys a short run down of what it is and why you should avoid it like the plague.
Location:Chain O' Lakes State Park, Spring Grove Illinois
Camping Site Summary- No separation of sites, no trees between sites. Absolutely no privacy, peace or quite to be found anywhere near the camping location.
"Quite Hours" are supposed to begin at 10pm. No big deal...if it were enforced. Come 10pm, they are STILL letting people into the camping area to find a campsite, and that means they first drive around the camping area about 5 times with their high beams on to blind everyone and try to pick out the best site left. Once the campers are fully blinded and the late arrivals have found their site, they begin setting up...at 11pm! That means listening to couples fighting as they struggle to build shelter in the dark and air compressors filling up inflatable mattresses well past midnight. This place got so full and loud, you would swear we were tailgating a Bears game instead of camping. I'm going to write this place a strongly worded letter as to why I will never camp in my home state again. And for anyone looking to camp in Illinois, AVOID CHAIN O LAKES!
Anyway...about the meal. If it were not for the PHENOMENAL meal I prepared for us, the night would have been a total waste. But when Lobster Gram Surf & Turf is on your dinner plate, it's hard to let anything bother you too much. The preparation was very easy, and both myself and the boy agreed that this was the most flavorful, tender lobster we had ever enjoyed, and I was heartily congratulated for having the ability to prepare something as finicky as lobster on something as uneven as a camp fire. I regret not trying this any sooner. So without further ado, Here is how I prepared Lobster tails on the camp fire with pictures :)
Seriously...if you guys ever get the chance to make lobster on a camp fire...take it! You won't regret it.
Aside from Lobster pictures, I took just a few more to share my weekend with you guys!
And lastly....something completely and totally unrelated to food in any capacity... I caught proof of Big Foot at Ren Fair.
Here is the video to prove it.
Location:Chain O' Lakes State Park, Spring Grove Illinois
Camping Site Summary- No separation of sites, no trees between sites. Absolutely no privacy, peace or quite to be found anywhere near the camping location.
"Quite Hours" are supposed to begin at 10pm. No big deal...if it were enforced. Come 10pm, they are STILL letting people into the camping area to find a campsite, and that means they first drive around the camping area about 5 times with their high beams on to blind everyone and try to pick out the best site left. Once the campers are fully blinded and the late arrivals have found their site, they begin setting up...at 11pm! That means listening to couples fighting as they struggle to build shelter in the dark and air compressors filling up inflatable mattresses well past midnight. This place got so full and loud, you would swear we were tailgating a Bears game instead of camping. I'm going to write this place a strongly worded letter as to why I will never camp in my home state again. And for anyone looking to camp in Illinois, AVOID CHAIN O LAKES!
Anyway...about the meal. If it were not for the PHENOMENAL meal I prepared for us, the night would have been a total waste. But when Lobster Gram Surf & Turf is on your dinner plate, it's hard to let anything bother you too much. The preparation was very easy, and both myself and the boy agreed that this was the most flavorful, tender lobster we had ever enjoyed, and I was heartily congratulated for having the ability to prepare something as finicky as lobster on something as uneven as a camp fire. I regret not trying this any sooner. So without further ado, Here is how I prepared Lobster tails on the camp fire with pictures :)
Seriously...if you guys ever get the chance to make lobster on a camp fire...take it! You won't regret it.
Aside from Lobster pictures, I took just a few more to share my weekend with you guys!
And lastly....something completely and totally unrelated to food in any capacity... I caught proof of Big Foot at Ren Fair.
Here is the video to prove it.
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