Ah yes! Life in the kitchen in one of the hottest July’s on record at The Captain’s Shack (The Shack). But so much fun to make and serve. Some of these dishes are “eye candy”, too. Some have recipes; Some don’t. (If you want a recipe, just let me know. I’ll see what I can do.) As with most photos on this blog, Left Click them and see them enlarged. Enjoy these photos and if you make any of the recipes, let us know how you liked them. Thanks and Cheers!
There are times when one just must “play”. “Playing” can take the shape of many forms. In my case, and precisely now, it is playing with camera lenses using a constant light source. And right now, it is the light coming through the window in the kitchen. Full sun today; Bright; Intense; Hot. So let’s take just one subject: A piece of Crab Strudel. Let’s look at the different way different lenses look at the subject. Personally, I like #3 best. Which one do you like?
Oh! Such a treat! Our daughter Marnie and her husband Mac were in Virginia for several days and she texted me, “Do you want some soft shelled crabs?” Silly girl! Of course! Was there ever a question? Nope! So when they arrived back in Boise at 12 midnight, she brought the crabs to us. Still 98% frozen in dry ice. Straight to the refrigerator to hold for 24 hours. And were they ever yummy! Add to the sandwiches a glass of 2009 Cold Springs phren/ology Riesling and we had an awesomely good meal!! A super good wine and a super good sandwich! Just look at what we did.
It’s not often that we elect to have Dungeness crab for dinner, but tonight was one of those special dinners. Blue Crab was not available! Dungeness Crab is a much sweeter and a cold water crab, 50 – 60 degrees F. Whereas Blue Crab is slightly saltier and has a higher iodine content, due to its location. Water temperatures around 59 degrees F are good whereas water temperatures greater than 91 degrees F are lethal to Blue crabs. Blue Crab generally comes from the east coast, Atlantic Ocean region, although there is some off of Vietnam that have been introduced through ships ballast. Dungeness, on the other hand, comes from the deep, cold water of the Pacific Ocean, generally off the coast of Washington. Both are delicious, but for different reasons. Our supplier is Reel Foods here in Boise; Fresh seafoods of all kinds, including soft shelled crabs that they had today! I didn’t get any. We made a good dipping sauce that complemented the crab extremely well. And then the 2012 Hat Ranch (ID) Chardonnay was a very good paring. Enjoy these photos. Cheers!
Ah! Two really delicious, although somewhat different, dinners. A differently delicious chicken and dumpling dinner all done in a skillet by Chef Ron Lock, Skillet and Chicken Dumplings and a delicious variation to crab cakes, crab fritters! Crab Fritters. Both recipes and dinners are well worth a try. If you don’t like crab, try using salmon. Here are the photos from the meals. Enjoy!
Tonight we took a break from our kitchen and went tro our favorite Japanese/Chinese/American restaurant – Sushi Joy! And once again, it was 5-Stars out of 5-Stars! Super good. Super delightful. And here Tiger, one of the owners, is doing a super job in making some sashimi and it is fantastic! He does a great job.
If you like crab meat and you have some of the Crab Meat Pie left over, then here is a great use for some of it. Not much, because it is pretty rich. But try these eggs. Really different and good. Cheers. They might even be good with a little Hollandaise Sauce on them. Enjoy!
But before we get to the Roll-Ups, we had an awesome lunch at Sushi Joy again yesterday with friends Russ, Carinjoy, Maggie, Robin and myself. Here is some of the plates we had. All were delicious again and Thanks Winnie and Tiger for an awesome lunch. Left-Click any of these photos to see them enlarged.
And then, this is what Robin made tonight, the Baked Chicken Roll-Ups. They were delicious. A real change! Serve the dish with a 2011 Ste Chapelle Grenache and you have an awesome dinner.
Ah yes! Costco does carry Blue Crab and it is pretty good. Robin wanted me to make some of this dip. I did, but it must rest a while before eating. She waited long enough. So I made her a small green salad with yellow tomato and the crab dip.
Crab Dip – East Coast Style
Author: Bob and Robin Young
Source: Marge Young, Annapolis, MD
Preparation Time: 20 minutes
Total Time: 40 minutes
Comments: The Blue Crab can be bought from Charleston Seafood Company, http://www.charlestonseafood.com or use Phillips canned Blue Crab.
Author Notes: This recipe comes from Bob’s sister-in-law, Marge Young.
1 lbs Crab Meat (Blue Crab)
1 lg Package (8oz) Cream Cheese, softened (No fat works fine)
½ cup Mayonaise …. more or less to taste
1 Tbs Horseradish …. more or less to taste (We like more. Like double the amount.)
½ Lemon, juiced
1. Beat the last four ingredients together …. fold in the crab meat. Hide the dip in the refrigerator until ready to use. (This is the hardest part.) Serve with crackers or small breads.
2. As you can see, this is not an exact science and the tasting part is important and the most fun.
One can really get hooked on this dip. It is that good!! Cheers and enjoy! Thanks Marge for sharing this so many years ago.
Last night Robin said she would like to go to the Cottonwood Grille for brunch. No problem! It’s always a party when we go there. A good treat, since we missed our seafood this week. And I still had my vegetables before 6:00pm. As we were going into the parking, one of “Boise’s Folks” was at the entrance (photo above). I have no clue as to what or who this is. Just interesting. A strange mixture of cultures here in the Mountain West. Interesting. Enjoy these photos of our breakfast, Left-Click any photo to see enlarged and please VOTE above. Cheers!