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Q:
I watch your show all
the time and it is great. A couple of years ago you made a crab dipping
sauce that my wife thought she wrote down somewhere. It consisted of
mustard and of course fresh garlic and a few other things. I was
wondering if you could tell me what all was in the sauce?
Jim T. e-mail
A:
Hey, Jimbo! Eat 'em while you can. The price is very reasonable
right now, so buy only live crabs, this way you know they are fresh.
Make sure they are jumping! Carefully place them into boiling water that
is heavily salted (equal to ocean water). Boil for 12 to 15 minutes
(2-pounder). Let cool and, when you can
handle them, break them up legs first. Next cut the body into six
pieces. Remove the mouth and stomach (which is behind the mouth). Drain
excess liquid and save all the insides. Don't forget to discard the
lungs (they look like fingers).
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Now, if you haven't thrown-up
yet, scrape all of the butter-like substance into a bowl. Add chopped
garlic, cracked black pepper, crushed red pepper, red wine vinegar, a
bit of good mustard and some extra virgin olive oil. Add salt as needed,
then pour over the crab, toss well and enjoy. I hope you'll like it. If
it sounds like too much, just buy your crab already cooked and cracked,
and dip it in melted butter. But this is a wimp's way out.
Q:
Hi Dad. Will you share the recipe for the salmon dish you cooked
at the beach during the Thanksgiving weekend? I told my roommates and
friends about it and they all want to give it a try. Love, your daughter
- away at college.
A:
Ma-sure, baby girl!
Actually, this kind of just happened because most of her friends love
fish. |
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Grilled Salmon on the Beach Recipe. To cut down on the
work at the beach, I asked Sal at Monterey Fish Company to filet and
bone a few salmon. Once at home, I portioned them about eight ounces
each. Using heavy tin-foil, I formed individual pouches and into each I
placed a piece of fish, 2 sprigs each of parsley, tarragon, basil and
thyme (all fresh), salt and pepper, chopped garlic, green olives, a
chunk of butter, a splash of olive oil and a splash of white wine. Then
I folded each carefully so it wouldn't leak. They were then ready to
transport anywhere. When the time came to cook, I just put them in the
fire pit (embers only - no flame; a barbecue would also do). The fish
was done in 8 to 10 minutes and that's it kids. Oh, I almost forgot, Gia
wanted a few clams in each package, so add them if you wish. Mussels,
crab or assorted fish will also work. See you Snook! |
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