Well Hi Great Cookies!
And Happy Sunday To You!!!!!!!!
I started with some jumbo shrimp today...
And softshell crabs, as to do a little brunch menu of both together (WON-DER-FUL combo)!
Now these crabs are just a "seasonal delicacy" as all do say; and you want them ALIVE right up to when you cook or they aren't worth the price!
Secondly, to batter them, deep fry, and then gunk up to all Hades in mayonnaise and such, is to ruin this great treat!
And so? LESS is more! Really! I've done A LOT of these, and so let me show you the simplest (and my favorite) way!
Also, don't pay 4 dollars extra a crab, just to have some fishmonger clean these for you! You want them alive in your kitchen and thus cleaned right at home. It is easy!
1. Take scissors and snip off the head/face/eyes.
2. Then turn the crab around (not flipped over, just around from where you were trimming off the face) and peel back some of the back flap to reveal the gills/lungs...
And snip (as seen above) those feathery looking lungs right out...
3. THEN flip the guy over, and see this folded apron or flap. (As seen above). Unfold that, and snip it right off as seen below.
Mop those cleaned guys, and the shrimp (which I cleaned as well, as to remove their bathroom tract), with grapeseed oil. (Good for cooking).
Then onto the little tiny OLD and humble, Brinkmann gas smoker (that even survived my recent move) they do indeed go!
Pistachio shells are the smoking chips (smells AMAZING when sitting down to dinner, versus the chips that smell more amazing while cooking), and I did 15 minutes about 230 degrees. PERFECT!!!!!!!!
Layering this over Boston Bib delicate lettuce leaves, dousing with olive oil, and some freshly ground black pepper, this is one of th few meals in which "Savory Salt Loving ME" doesn't need added salt!
Simple, healthful, and so fun that one can eat the whole damn thing - softshell crabs are such a treat upon the smoker, and these jumbo shrimp were the softest (like baby food) ever that I have eaten in this lifetime.
One of the best meals in a while, I am thrilled with the provisions in my new move's area! And I stuffed a yellow pepper with "Eva's Salsa." She's from Maine and I now eat a carton of her stuff before my meal on every day - spoon to salsa Tupperware and then to mouth - as if Gazpacho! Fantastic stuff!
In any event, thank you for sharing in my meal.
Cheers to you!!!!!!!! - Leah
And Happy Sunday To You!!!!!!!!
I started with some jumbo shrimp today...
And softshell crabs, as to do a little brunch menu of both together (WON-DER-FUL combo)!
Now these crabs are just a "seasonal delicacy" as all do say; and you want them ALIVE right up to when you cook or they aren't worth the price!
Secondly, to batter them, deep fry, and then gunk up to all Hades in mayonnaise and such, is to ruin this great treat!
And so? LESS is more! Really! I've done A LOT of these, and so let me show you the simplest (and my favorite) way!
Also, don't pay 4 dollars extra a crab, just to have some fishmonger clean these for you! You want them alive in your kitchen and thus cleaned right at home. It is easy!
1. Take scissors and snip off the head/face/eyes.
2. Then turn the crab around (not flipped over, just around from where you were trimming off the face) and peel back some of the back flap to reveal the gills/lungs...
And snip (as seen above) those feathery looking lungs right out...
3. THEN flip the guy over, and see this folded apron or flap. (As seen above). Unfold that, and snip it right off as seen below.
Mop those cleaned guys, and the shrimp (which I cleaned as well, as to remove their bathroom tract), with grapeseed oil. (Good for cooking).
Then onto the little tiny OLD and humble, Brinkmann gas smoker (that even survived my recent move) they do indeed go!
Pistachio shells are the smoking chips (smells AMAZING when sitting down to dinner, versus the chips that smell more amazing while cooking), and I did 15 minutes about 230 degrees. PERFECT!!!!!!!!
Layering this over Boston Bib delicate lettuce leaves, dousing with olive oil, and some freshly ground black pepper, this is one of th few meals in which "Savory Salt Loving ME" doesn't need added salt!
Simple, healthful, and so fun that one can eat the whole damn thing - softshell crabs are such a treat upon the smoker, and these jumbo shrimp were the softest (like baby food) ever that I have eaten in this lifetime.
One of the best meals in a while, I am thrilled with the provisions in my new move's area! And I stuffed a yellow pepper with "Eva's Salsa." She's from Maine and I now eat a carton of her stuff before my meal on every day - spoon to salsa Tupperware and then to mouth - as if Gazpacho! Fantastic stuff!
In any event, thank you for sharing in my meal.
Cheers to you!!!!!!!! - Leah
