Seafood Diablo

[BandCollector]

WOW!!!!!!

So many to thank for their kind words. This is probably my favorite dish of all times and I enjoyed sharing it with all of you.

Thanks to:
@SmokinVOLfan @BrianGSDTexoma @PolishDeli @pushok2018 @JLeonard @chilerelleno @crazymoon @travisntexas @Steve H @GonnaSmoke @Bearcarver @forktender @kruizer @Aledavidov @SmokinEdge @Wurstmeister

You guys make it all worth while,

John

 

[BandCollector]

Opps,

Thanks also to

@tropics @sandyut !

Sorry guys I was remiss in not including you,

John

 

[BrianGSDTexoma]

I see the clams and mussels where open before you added. I guess you steamed them first?

 

[BandCollector]

LOL!!!

Found some more. Thanks:

@JLeonard @SmokinGame @thirdeye @TNJAKE @WI Smoker77 @chef jimmyj

 

[BandCollector]

I see the clams and mussels where open before you added. I guess you steamed them first?

@BrianGSDTexoma ,

That is correct. . .I never take any chances with seafood.

John

 

[travisntexas]

@BrianGSDTexoma ,

That is correct. . .I never take any chances with seafood.

John

A sage example to follow if there ever was one IMO!

 

[BandCollector]

That is awesome looking dish! Thank you for sharing the recipe. I am going to make this dish.... definitely!

@pushok2018

Sounds great! Let me know how it turns out

John

 

[BandCollector]

Oh Hell Yeah!
I might could add a lil' more heat.

@chilerelleno

Thanks man!

I admire your tolerance for more heat but have since lost mine, so I will just stick with enough to let me know that I am still alive. LOL!

Take care my friend,

John

 

[BandCollector]

Looks great and a nice combo of seafood. I've not had this dish in quite a few years, not everyone in my crew eats seafood. Your Sauce recipe is nicely balanced...JJ

Just a tip for all. The flavor of Fresh Herbs can be highly volatile. Some are more hearty than others. Fresh Thyme can stand long cooking times, Cilantro Leaves don't hold up more than a couple of minutes. For the best result, add Dry Herbs from the beginning and Fresh Herbs near the end of cooking a dish or sauce.
A good trick, and John you reminded me of it, is to add bundles of Soft Herb Stems from the beginning. Then add the Leaves near the end. There is no waste and the Herbal flavor develops a Layered effect giving your food that something extra that makes people wonder why your food is so much better than their's...

@chef jimmyj

Thanks for the kind words and the fresh herb suggestions. I learned the hard way with the fresh stuff but seem to have a handle on it now.

Take care my friend,

John

 

[BandCollector]

Beautiful plate! Anything with seafood is fine by me! I like the quantity of the seafood shown in the pictures. Just enough for two people, or one very hungry person. Thanks for sharing and providing the recipe!

@Wurstmeister ,

Hardest thing for many folks is figuring out portion control. I have found that the scale is your best friend in the kitchen. . .Along with sharp knives of course!

Give this recipe a try. . .I think you will like it,

John

 

[BandCollector]

That dish looks fantastic. Thanks for the recipe and for showing how to make it. We have an Italian restaurant that serves Shrimp Diablo that is good, but
this looks like it beats it hands down. Can't wait to make it.

@WI Smoker77

Let me know how it compares after you make it.

Thanks for the kind words.

John

 

[BandCollector]

John that is a great looking dish, nice step by step Points
Richie

Thanks Richie

Coming from you means alot. . .Thanks!
I wanted to make it as easy to follow as possible for those who have never tried a dish such as this one. I was hoping it would be worthy enough for the carousel for maximum exposure. Maybe nest time.

Take care my friend,

John

 

[WI Smoker77]

BandCollector, One more quick question: When you add the crab meat at the end, is it cold, room temp, or do you heat it like the rest of the dish? Sorry for not understanding. Have never used lump crab meat.

 

[hoity toit]

Big Like here too..throw some oysters in there too !!

HT

 

[Wurstmeister]

@Wurstmeister ,

Hardest thing for many folks is figuring out portion control. I have found that the scale is your best friend in the kitchen. . .Along with sharp knives of course!

Give this recipe a try. . .I think you will like it,

John

@Wurstmeister ,

Hardest thing for many folks is figuring out portion control. I have found that the scale is your best friend in the kitchen. . .Along with sharp knives of course!

Give this recipe a try. . .I think you will like it,

John

We can't be wrong on this recipe with two John's talking?! LOL!! I 've put your recipe on my items to purchase list for the next food run. I'll let you know how it turns out.

 

[BandCollector]

BandCollector, One more quick question: When you add the crab meat at the end, is it cold, room temp, or do you heat it like the rest of the dish? Sorry for not understanding. Have never used lump crab meat.

@WI Smoker77

Since crab meat is so expensive I just purchase canned lump crab meat. Since it is already cooked before caned I just put in on top directly from the can.

Enjoy,

John

 

[BandCollector]

We can't be wrong on this recipe with two John's talking?! LOL!! I 've put your recipe on my items to purchase list for the next food run. I'll let you know how it turns out.

Great! Looking forward to your report,

John

 

[BandCollector]

Big Like here too..throw some oysters in there too !!

HT

@hoity toit

I would have added some oysters but when I did my shopping they were our of them and I didn't feel like driving elsewhere. I was hungry and anxious to get started. . .LOL

Thanks for the suggestion,

John

 

[HalfSmoked]

Dang glad I waited for the up date. Still haven't been to the restaurant due to the virus thing.

Warren.

 

[BandCollector]

Dang glad I waited for the up date. Still haven't been to the restaurant due to the virus thing.

Warren.

Warren,

Believe me. . .It was worth the wait!

John