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2 live or cooked Dungeness crabs, 1 1/2 to 2 pounds each
2 tablespoons plus 1 teaspoon kosher salt
1 teaspoon freshly ground pepper (black, white, or a combination)
1/2 teaspoon ground Sichuan peppercorns
1/4 teaspoon garlic powder
2 tablespoons butter
Directions:
If using live crabs, fill a good-sized pot with enough water to cover the crabs by a couple of inches. Add 2 tablespoons salt. Put in the crabs, cover, and bring the water almost to a boil over high heat. When the water is just about to boil, turn off the heat, let steep 15 minutes, and then remove the crabs and rinse them with cold water to stop the cooking (or surround them with ice cubes to chill even faster).
Clean the crabs as directed in Stir Fried Crab with Black Bean Sauce, leaving the body whole and the legs intact. Remove any loose organs from the top shells, but leave the fat pockets in the corners intact.
Preheat the oven to 325˚F. Combine the remaining 1 teaspoon salt, pepper, Sichuan pepper, and garlic powder and sprinkle the mixture well over the crabs, reserving a pinch for the butter.
Place right side up in a shallow roasting pan or rimmed sheet pan. Drain any water from the top shells and put them in the pan upside down. Bake until the shells are slightly browned and brittle, about 15 minutes.
Meanwhile, melt the butter on top of the stove with the reserved crab seasonings.
Quarter the roasted crabs and arrange on a platter. Stir up to a tablespoon of the fat from the crab shells into the butter (taste it first; sometimes it can be bitter, in which case skip it), then either drizzle the butter over the crab pieces or pass it separately in ramekins. Add the top shells to the platter for decoration. Serve with Garlic Noodles (recipe follows), with individual shellfish crackers or nutcrackers.
Yield Makes 2 to 4 servings
Good to know Serving the butter sauce over the crab is more authentic, but I find it a little less messy to serve it in ramekins, steamed lobster style. Either way, this is messy finger food, so provide plenty of napkins and bowls for the crab shells. If you want to be really fancy, pass warm, damp washcloths at the end (you can warm them in a steamer on top of the stove while you are eating).
Which beer should I drink with this? Pale ale, Pilsner.
Note 1. Roast crab, a whole, crisp-shelled Dungeness crab seasoned with pepper and drizzled with seasoned butter, has been a specialty of the An family's San Francisco restaurants Crustacean and Thanh Long since the early 1970s. Nearly everyone who orders the crab also orders a plate or two of garlic noodles. The recipes for both are closely guarded family secrets — each restaurant has a "secret" kitchen where this and other specialty dishes are prepared — and I don’t claim to be in on the secret. But this version comes pretty close. I learned about the roasting technique from another San Francisco restaurateur, chef Andrea Froncillo of the Crab House on Pier 39.
Almond biscotti recipe by Boston.com. Adapted from "Park Avenue Potluck Celebrations"
Makes about 4 dozen
2 cups raw almonds
2 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
4 eggs
1 1/4 cups sugar
1. Set the oven at 350 degrees. Line 2 baking sheets with parchment paper. 2. Spread the nuts in a baking dish and toast them for 8 to 10 minutes or until they are fragrant; set aside to cool. 3. In a bowl, sift the flour, salt, and baking powder. 4. In an electric mixer, beat the eggs until foamy. Gradually beat in the sugar until the mixture is thick and pale. With the mixer set on its lowest speed, beat in the flour mixture. Remove the bowl from the mixer stand. With a large metal spoon, stir in the almonds. 5. Spoon the batter into 4 logs, each about 12-inches long, making 2 logs on each sheet. With a long metal palette knife dipped into cold water, smooth the tops and sides of the logs and make them even. 6. Bake the logs for 25 to 30 minutes or until they are firm but not golden. Remove from the oven (leave the oven on) and set aside for 20 minutes or until cool. 7. Transfer a log to a cutting board. Cut into 1/2-inch slices on an extreme angle. Set the biscotti cut sides up on the baking sheet. Cut the remaining logs in the same way and set them on the sheets. 8. Bake the biscotti for 15 to 20 minutes or until they are golden. Transfer to wire racks to cool.
Melt butter in large saucepan, add onion and cook until translucent. Then add basil and stir until mixed. Add all other ingredients except cream.
Allow ingredients to simmer for few minutes together, add in cream slowly. Pour hot soup in food processor of blender to puree or use stick mixer until soup is smooth consistency.
Salt and pepper to taste. If soup is not thick enough, add mixture of corn starch and water into soup until desired consistency is reached.
By guest blogger Benjamin Prelvukaj, founder of Benjamin Steakhouse. See his bio below.
During holiday season, the most traditional alcoholic beverage that comes to mind is, of course, eggnog. For those looking for a refreshing, unique alternative, I would like to introduce Glogg, or “mulled wine.” Though popular worldwide, it is quite common in Nordic countries such as Sweden, Iceland and Finland. Various recipes exist, the most common version of this drink involving red wine, honey and spices. Here is a recipe that I like to make at home:
Ingredients:
- 2 (750 milliliter) bottles red wine
2 ounces dried orange zest
2 ounces cinnamon sticks
20 whole cardamom seeds
25 whole cloves
1 pound blanched almonds
1 pound raisins
1 pound sugar cubes
5 fluid ounces brandy
Directions: -Pour wine into a large pot. Bring to a boil over medium high heat. Wrap orange zest, cinnamon sticks, cardamom and cloves in cheesecloth, tie with kitchen string and put into pot. Let boil for 15 minutes, stirring occasionally. Stir in almonds and raisins and continue to boil for 15 more minutes. Remove from heat. -Place a wire grill over the pot and cover with sugar cubes. Slowly pour on brandy, making sure to completely saturate the sugar. Light sugar with a match and let it flame. When sugar has melted, cover pot with lid to extinguish flame. -Stir and remove spice bag. Serve hot in cups with a few almonds and raisins.
Editor's Note: About our guest blogger Benjamin Prelvukaj
At the humble age of 18, he moved to New York in pursuit of a better life for him and his family. After working at various New York restaurants, he began working full-time as a waiter at the famous Peter Luger steakhouse in Brooklyn while also attending school. Juggling school and a full-time job was no easy task, but Benjamin was determined to succeed.
While working at Peter Luger, Benjamin paid close attention to what made the restaurant so successful. He also took note of the areas he thought needed improvement. These assessments were the building blocks to the development of Benjamin Steak House. After assembling a group of investors, Benjamin began to search for a location for his dream restaurant. When he stumbled upon the Dylan Hotel, Benjamin knew he had found the right place. The elegant setting of the two-story space, located in the century-old Chemist Club building near Grand Central was exactly what he has envisioned. With its brass chandeliers, soaring ceilings, and 10-foot fireplace, the location felt like a Sinatra-esque throwback to the Big Band Era.
Many restaurants had failed in this location before- including the Chemist Club Grill and Britney Spears’ NYLA- but that did not deter Benjamin. The first 6 months after the opening, business was slow, but Mr. Prelvukaj refused to lose hope. He continued to refine his menu, hire the finest wait and kitchen staff, and promote Benjamin Steak House around the city. In time, his hard work paid off. Today it is rare to find an empty seat in Benjamin’s, even on weekdays, and celebrity clientele include world champion boxers Evander Holyfield and Wladimir Klitschko, movie stars Vin Diesel, Hillary Duff, Ewan McGregor, Christopher Meloni, and Reba McIntyre, and super models Naomi Campbell and Jessica Hart, among others. Benjamin Prelvukaj’s success story is truly inspirational, and a testament to the fact that, no matter where you come from, if you have the ambition and persistence, you too can live the American dream.
By guest blogger Benjamin Prelvukaj, founder of Benjamin Steakhouse. See his bio below.
Besides the obvious porterhouse steak, one of my family’s favorite meats to prepare during the holidays is Rack of Lamb. Below is a recipe borrowed from our executive Chef, Arturo McLeod.
Bon Appetit!
Rack Of Lamb Ingredients
1 Rack of Lamb- (Roughly about 8 chops)
¼ Cup of Rosemary
¼ Cup of Thyme
¼ Cup of Oregano
Salt
Pepper
Olive Oil
Directions: -Pre-Heat oven to 375 degrees. -Put Salt and Pepper to taste and olive oil in a bowl and let marinade for about 30 min. Cover with Plastic. -Remove Rack from marinade and in a large frying pan, pour in a little olive oil and sear the lamb rack on both sides. -Place Rack in a medium size bowl and place in oven for about 10-12 Min -Remove bowl from oven and place all of Rosemary, Thyme, and Oregano on the rack and place in oven for 4-5 Min
Remove from oven, slice, and enjoy!
Editor's Note: About our guest blogger Benjamin Prelvukaj
At the humble age of 18, he moved to New York in pursuit of a better life for him and his family. After working at various New York restaurants, he began working full-time as a waiter at the famous Peter Luger steakhouse in Brooklyn while also attending school. Juggling school and a full-time job was no easy task, but Benjamin was determined to succeed.
While working at Peter Luger, Benjamin paid close attention to what made the restaurant so successful. He also took note of the areas he thought needed improvement. These assessments were the building blocks to the development of Benjamin Steak House. After assembling a group of investors, Benjamin began to search for a location for his dream restaurant. When he stumbled upon the Dylan Hotel, Benjamin knew he had found the right place. The elegant setting of the two-story space, located in the century-old Chemist Club building near Grand Central was exactly what he has envisioned. With its brass chandeliers, soaring ceilings, and 10-foot fireplace, the location felt like a Sinatra-esque throwback to the Big Band Era.
Many restaurants had failed in this location before- including the Chemist Club Grill and Britney Spears’ NYLA- but that did not deter Benjamin. The first 6 months after the opening, business was slow, but Mr. Prelvukaj refused to lose hope. He continued to refine his menu, hire the finest wait and kitchen staff, and promote Benjamin Steak House around the city. In time, his hard work paid off. Today it is rare to find an empty seat in Benjamin’s, even on weekdays, and celebrity clientele include world champion boxers Evander Holyfield and Wladimir Klitschko, movie stars Vin Diesel, Hillary Duff, Ewan McGregor, Christopher Meloni, and Reba McIntyre, and super models Naomi Campbell and Jessica Hart, among others. Benjamin Prelvukaj’s success story is truly inspirational, and a testament to the fact that, no matter where you come from, if you have the ambition and persistence, you too can live the American dream.
1 1/2 cups instant biscuit mix (Bisquick works great!)
1 cup milk
1 stick melted butter
¼ cup shredded cheddar cheese if desired
Directions Preheat oven to 350 degrees F.
In a greased 2-quart casserole, layer the chicken and all veggies. Mix the soup, chicken broth, and season with salt, pepper or other seasonings. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. And if desired, sprinkle small amount of shredded cheese. Bake until the topping is golden brown, 30 to 40 minutes.
Brown sugar and spice rubbed pork tenderloin as posted by the AP
Start to finish: 4 hours (20 minutes active) Servings: 4 For the seasoning blend:
2/3 cup brown sugar
4 tablespoons pink peppercorns
1 tablespoon kosher salt
2 teaspoons dried oregano
2 teaspoons dried rosemary
1 teaspoon cinnamon
1 tablespoon black sesame seeds
2 teaspoons dried diced onion
2 teaspoons dried parsley
For the brine:
3 cups water
1/4 cup kosher salt
1/2 cup brown sugar
3 cups ice
For the pork loins:
Two 12-ounce pork tenderloins, silver skin removed
2 large yellow onions, diced
To make the seasoning blend, in a small bowl combine all ingredients. Transfer half of the mixture to a large saucepan. Set aside the remaining seasoning blend.
To make the brine, add the water, salt and brown sugar to the seasoning blend in the saucepan.
Set the pan over high and boil until the sugar and salt dissolve. Remove from the heat, then add the ice and stir until cooled.
Place the pork in a large zip-close bag. Pour the cooled brine over it, then seal the bag and refrigerate for 3 to 6 hours.
When ready to cook, heat the oven to 375 F.
Remove the pork from the brine, patting it dry with paper towels. Rub the remaining seasoning blend over both tenderloins.
Scatter the onions over the bottom of a roasting pan, then set the pork over them. Roast for about 30 minutes, or until the tenderloins reach 145 F at the center.
Let the pork rest in the roasting pan for 15 minutes before cutting into thin slices. Serve over the roasted onions.
Nutrition information per serving (values are rounded to the nearest whole number): 392 calories; 58 calories from fat; 6 g fat (2 g saturated; 0 g trans fats); 111 mg cholesterol; 46 g carbohydrate; 37 g protein; 4 g fiber; 1,548 mg sodium.
Filet mignon beef Stroganoff, courtesy of the Russian Tea Room. Please see information on them below.
Pre-heat oven to 375 degrees
Ingredients:
4-6 ounce cut fillet mignon
3 cups whole-wheat flour combined with 1 cup unbleached all-purpose flour (plus additional all purpose flour for rolling)
5 extra large eggs
2 tbsp extra virgin olive oil
8 ears of corn
1/2 cup cream
1 tablespoon marjoram
3 cups cut and cleaned wild mushrooms
1 onion chopped
2 celery chopped
2 carrots chopped
3 garlic cloves crushed
1 1/2 tablespoons olive oil
11/2 bottles dry red wine
1 quart beef stock or demi glace
To Make the Pasta: Pulse together all ingredients except additional flour in a food processor until mixture just begins to form a ball. Knead dough on a work surface, incorporating additional flour as necessary, until smooth and elastic, about 8 minutes. Divide dough into 4 pieces and keep each wrapped in plastic wrap until ready to roll out.
Set smooth rollers of a pasta machine at widest setting. Flatten 1 piece of dough into a rectangle and feed through rollers. Fold in half and feed through rollers 8 or 9 more times to continue kneading, folding in half each time and dusting with flour as necessary to prevent sticking. Turn dial to next narrower setting and feed dough through rollers without folding. Continue to feed dough through, without folding, making space between rollers narrower each time until narrowest setting is reached. Halve sheet crosswise and arrange on a dry kitchen towel, letting pasta hang over edge of work surface. Roll out remaining dough in same manner.
Attach any ribbon-pasta cutters to pasta machine. Line a tray with a dry kitchen towel. Feed first rolled-out pasta sheet, which will have dried slightly but should still be flexible, through cutter and toss with some flour. Form pasta loosely into a nest and arrange on kitchen-towel–lined tray.
To make Corn Cream: Remove husks from the corn and silk, in a bowl add the cobs drizzle with extra virgin olive oil salt and pepper. Roast the corn in a pre-heated oven for 20 minutes or until it begins to become golden brown. Remove from oven and set to cool. Once cool cut off the cob (do not discard the cobs) and place in a heavy bottomed pot, chop the cob and add to the pot, cover with the cream and simmer for 10-20 minutes or until the corn starts to break apart. Remove from the heat and then remove the cobs. add the corn cream to a blender add the chopped marjoram salt and pepper and blend till semi smooth. The cream should be the constancy of corn chowder. Place in a container and set aside
To make the red wine reduction:
Sauté onion, celery, carrots, and garlic in oil in a 6-quart heavy pot over moderately high heat, stirring, until golden, about 10 minutes; Add wine and stock simmer, stirring occasionally, until mixture is reduced to 1 quart, about 1 hour.
Pour through a sieve into a saucepan and simmer until reduced to 2 cups. Reheat reduction and season with salt and pepper before using.
To assemble: Bring a large salted pot of water to a boil to cook the pasta. In a sauté pan add and heat 2 tablespoons of oil and sauté the mushrooms till cooked add the appropriate amount of cream for one recipe 3 cups reduce if using less than full recipe. Reduce with the mushrooms for 3-5 minutes, season and set aside.
Season the fillet with salt and pepper. In a large sauté pan add and heat 2 tablespoons of oil, once the oil is just beginning to smoke add the fillet and sear on all sides. Place the pan in the oven and cook until desired temperature. While waiting for the buffalo drop the pasta in the seasoned water and cook until al dente approximately 5 minutes. Once cooked add the pasta to the corn sauce and mix well. Once the meat is cooked remove from oven and let rest for 4 minutes. Divide the pasta into for plates, place one fillet on the pasta pour any remaining pasta sauce over the fillets and drizzle the red wine sauce over.
Editor's note:
The Russian Tea Room: For more than eighty years, New York’s defining cultural moments have taken place at The Russian Tea Room. Since being founded by members of the Russian Imperial Ballet in 1927, The Russian Tea Room has been a second home for boldface names and the intellectual elite - an exclusive enclave where actors, writers, politicians, and executives plan their next deals and celebrate their friends’ latest Carnegie Hall performances. The spirit of the original Russian Tea Room is alive and enchanting as ever.
1. Bring a large pot of salted water to a boil over high heat. 2. Meanwhile, in a large flameproof casserole, heat the oil over medium high heat. Add the onion, carrot, garlic, salt, and pepper. Cook, stirring often, for 8 minutes or until they soften. 3. Add the ground beef and cook, stirring often, for 5 minutes, or until only a little pink remains. 4. Add the tomatoes and milk and bring to a boil. Lower the heat and simmer the mixture for 10 minutes. 5. Drop the spaghetti into the boiling water and cook, stirring occasionally, for 8 to 10 minutes or until it is tender but still has some bite. Drain it into a colander. 6. Add the thyme and Parmesan to the tomato sauce. Taste for seasoning and add more salt and pepper, if you like. Tip the spaghetti onto a platter and spoon the Bolognese sauce on top. Keri Fisher
1/2 cup (1 stick) margarine or butter, room temperature
1 cup chunky or crunchy peanut butter
1 cup firmly packed light brown sugar
1 egg 1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
About 45 jumbo semisweet chocolate morsels
Preheat oven to 350 degrees. In a mixing bowl with an electric mixer on medium speed, cream the margarine, peanut butter and sugar until very light. Add the egg and beat well. Add the flour and baking soda and beat just to combine. Form the dough into 1-inch balls and place 1 inch apart on baking sheets. Gently flatten each ball with the tines of a fork pressed in one direction and then across at 90 degrees to make a checkered pattern. Place one chocolate chip in the middle of each cookie.
Bake 10 to 12 minutes until the cookies are golden on the edges (not browned).
6 tablespoons butter, melted, plus more for brushing
FILLING
2 cups part-skim ricotta cheese
3 tablespoons sour cream, plus extra for serving
1/4 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons lemon zest
3/4 cup dried blueberries
To make the crepes: In a blender combine the flour, powdered sugar, eggs, milk, water and melted butter. Blend until smooth. Let the batter rest, refrigerated, for 20 minutes (or up to 1 day).
Heat a 10-inch, nonstick skillet or crepe pan over medium. Brush the pan with melted butter (you may only need to do this for every other crepe). Pour 1/4 cup of the batter into the center of the pan, then immediately tilt and rotate the pan to spread the batter evenly over the bottom.
Cook the crepe until the edges are lightly browned and beginning to curl up, about 2 to 3 minutes.
Carefully loosen the edges of the crepe with a spatula and flip the crepe over in the pan. Cook until the second side is slightly browned, about another 20 seconds. Slide the crepe onto a plate.
Prepare the remaining crepes in the same manner. There should be enough batter for 16 crepes.
Preheat the oven to 350 degrees. Coat a 9-by-13-inch baking dish with butter or cooking spray.
To make the filling: In a medium bowl stir together the ricotta, sour cream, sugar, egg, egg yolk, lemon zest and dried blueberries.
To assemble the blintzes: One at a time place a crepe on a clean work surface with the paler side facing up. Place 2 tablespoons of the ricotta filling at the center of the crepe. Fold the opposite sides of the crepe over the center until they barely touch. Fold in the other 2 sides to make an envelope that completely encloses the filling. Place each folded crepe seam down in the prepared baking dish.
Brush the tops of the blintzes with melted butter and bake until they are golden and begin to puff up, about 20 to 30 minutes. Serve warm with sour cream, if desired, and blood orange-lime compote.
Salt and pepper, to taste 1. Turn on the broiler and set a rack as close to it as possible.2. Rub the bottom of a 12-to-14-inch baking dish with oil. Add the sardines. With your hand, rub them with oil, then sprinkle with lemon juice, salt, and pepper.3. Broil the sardines for 5 to 8 minutes or until they are lightly charred. Check them once or twice while they cook.
CROUTES
1/2 cup mayonnaise
Squeeze of lemon juice, or more to taste
1 tablespoon Dijon mustard
Salt, to taste
12 slices French bread, toasted until golden1 lemon, cut lengthwise into quarters (for serving) 1. While the sardines broil, in a bowl stir together the mayonnaise, lemon juice, mustard, and salt. Taste for seasoning and add more lemon juice, if you like.2. Spread the bread with the mayonnaise mixture. Serve with the sardines and plenty of extra lemon wedges. Sheryl Julian
From savory snacks to sumptuous sweets, Captivate Network is digging up recipes sure to make your taste buds bloom. Whether you are planning a large family dinner, a meal for two or just drinks and appetizers with your buddies, our collection has a dish to suit your mood.
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From savory snacks to sumptuous sweets, Captivate Network is digging up recipes sure to make your taste buds bloom. Whether you are planning a large family dinner, a meal for two or just drinks and appetizers with your buddies, our collection has a dish to suit your mood.