I love, love, love seafood. Any kind of seafood! But I especially enjoy boiling seafood on weekends. I will usually make a meal out of it by adding corn on the cob, red new potatoes and when in season, live crawfish.
If you love seafood as much as I do and are intimidated by the idea of boiling seafood yourself, follow my recipe below and you’ll realize how super easy it is.
1. In a large stock pot add the following and bring to a rapid boil.
- 2 gallons water
- 2 packs Zatarains crab boil or 1 1/2 cups of Zatarains powder crab boil (sold in gallon containers)
- 2 tablespoon cayenne pepper or 1 whole pepper
- 1 bell pepper, quartered
- 1 large onion quartered
- 2 heads of garlic
- 2 lemons, quartered
- 1 cup rough chopped celery
- Handful bay leaves
- 1-1/2 pounds small red potatoes
- 4 half-ears of frozen or fresh corn
- 1 pound sausage, cut into 3-inch pieces
2. Add 1 dozen blue crabs and cook for 10 mins and reduce heat to low.
3. Add 2 lbs large shrimp with heads on and simmer for another 5 mins and turn off.
4. Let soak for 1 hour to absorb all of the wonderful flavors before serving.
Now that your boiled seafood is ready for serving, you may wonder how to go about actually eating them easily. I’ve been ‘picking crabs’, ‘peeling shrimp’ and ‘pinching tails and sucking heads’ (crawfish of course! LOL!) since I was a kid. Instead of me explaining to you how to pick (peel) crabs with ease, check out this video demonstrated by Chef Justin LeBlanc of Bevi Seafood in New Orleans. Enjoy and let me know what you think in the comments below!!
Quinoa (keen-wah) has been around for thousands and thousands of years, but only has become popular in the last few years. It originated with the Incas in the mountains of Bolivia, Chile and Peru and continues to be a prominent food source in that region.
Many think that quinoa, which is gluten-free and considered easy to digest, is a grain; but it is actually a seed. According to Women’s Health Magazine, when cooked, a 3.5 oz serving provides 120 calories and contains eight grams of protein per cup. Plus, it’s considered a complete protein, meaning it packs all nine essential amino acids your body needs to build and repair muscles; which makes it a GREAT post-workout snack.
You can eat quinoa raw or cooked for breakfast, lunch, or dinner and for in between snacks. One of my go to recipes that I like is a ‘Quinoa Fruit Salad’ with fresh seasonal fruit. During the Summer I use fresh berries and melons and during the Fall pears and apples. You can boost the sweetness of the fruit with a couple tablespoons of honey, agave, maple or any flavored syrup. Try it and let me know your thoughts.
Quinoa Fruit Salad with Honey Lime Dressing serves 5
- 1 cup quinoa
- 2 cups water
- Juice of 1 large lime
- 3 tablespoons honey
- 1 cups sliced strawberries, blackberries, blueberries or raspberries or combo of all
- 1 cups diced mango or papayas
- 1 cups diced peaches
- 5-6 Mint leaves chopped
- Using a very fine strainer, rinse quinoa under cold water. Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil 5 minutes.
- Turn heat to low and simmer about 12 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.
- To make the dressing, combine lime juice and honey. Set aside.
- In a large bowl, combine quinoa, strawberries, blackberries, mango, pineapple and mint. Pour dressing over salad and mix until well combined. Serve at room temperature or chilled.
Note..You can use any seasonal fresh fruit that you wish. If you use frozen fruit, you must defrost it first.
Here is a free download of Martha Stewart’s Summer Grilling Cookbook that has everything from delicious sides, salads and starters to savory burgers, steaks and chicken, as well as some great desserts and summer drinks.
My favorites are: Emeril’s Grilled Corn with Cheese and Chili, and Grilled Sweet and Spicy Pickles. What will yours be?
Chef Lynn will be conducting a FREE cooking demonstration featuring traditional Mardi Gras foods at the Fairburn Public Library in Fairburn Georgia on Tuesday, February 9th at 6pm #cookingclasses #ChefLynn #CustomGourmetSolutions #AChefsLife #UrbanMasterGardenerChefLynn #MardiGras2016 #NOLAGirl4Life