Ingredients: 6 lb roasting chicken 1 tablespoon paprika 1/2 tablespoon garlic powder 1/2 tablespoon dried oregano 1/2 tablespoon dried parsley 1/2 tablespoon lemon pepper seasoning kosher salt freshly ground black pepper 2 lemons, quartered 1/2 head garlic 3 onions, peeled Direction: Mix the spices together. Set aside. Cut the end off of each onion so […]
you need: 25 lbs (or less! or more!) fire roasted Hatch Green Chiles, cooled food safe plastic gloves large bowl filled with very cold water medium sized bowl paper towels or clean teas towels you don’t mind staining resealable freezer bags (gallon and quart) measuring cups knives cutting boards permanent marker Directions: Place a batch […]
Supplies: 1 natural mate gourd 1 17 oz (500 ml) insulated thermos 1 bombilla (we recommend curved stainless steel with a spring filter) loose yerba mate (we recommend the Argentinian brand Cruz de Malta) hot water Directions: If starting with a new, unused gourd you have to prep it for use. First moisten the inside […]
Ingredients: 3 lbs cabbage, core removed and sliced thinly 2 large cabbage leaves 3 teaspoons canning salt 1 1/2 teaspoons caraway seeds 1 1/2 teaspoons charnushka (black caraway) 9 black peppercorns other equipment: a plastic bag filled with water and tied closed a pickling or other nonreactive crock potato masher Directions: Whisk together the salt, […]
Ingredients: shells and heads from 3 lb medium shrimp 4 stalks of celery 2 lemons, cut up 2 bay leaves 1 1/2 tablespoons black peppercorns 1 1/2 tablespoons mustard seed 1 large onion, cut up 1 spring fresh or dry thyme Directions: Place all ingredients in a large (8-10 quart) stock pot. Add water until […]
Ingredients: cold water shells from 2 dozen steamed blue crabs* 3 carrots, cut up 2 onions, quartered 1 ear of corn, quartered 1 bunch celery 1 head garlic 1/4 cup black peppercorns Directions: Place the crab shells and the vegetables in a large (8-10 quart) stock pot. Add water until the pot is nearly filled. After about 4 hours (longer […]
Ingredients: the basics: cold water 1 large ham hock or the bone leftover from a roasted ham 3 carrots, cut up 2 onions, quartered 1 large shallot, quartered 1 bunch celery, cut up 1 head garlic 2 tablespoons black peppercorns 1 tablespoon whole allspice 1 tablespoon whole cloves 1 tablespoon mace blades 1/2 stick cinnamon […]
Ingredients: 1/2 cup dry buttermilk* 1 tablespoon dried parsley 2 teaspoons freeze dried chives 1 1/2 teaspoons dillweed 1 teaspoon dry mustard 1/2 teaspoon paprika 1/2 teaspoon dried onion 1/4 teaspoon garlic powder 1/4 teaspoon onion powder sea salt freshly ground black pepper Directions: Whisk together all ingredients in a small bowl. Most buttermilk powders […]
Start with a live soft shell blue crab. They are in season now so if you live in an area where they are available, they should be fairly easy to find alive. Buy them on the day you plan on eating them and keep them refrigerated until you are ready to prepare them. I keep […]
You need: newspaper crabs crab mallet paper towels Quick notes: Crabs are sold by size: small, medium, large, jumbo and occasionally colossal. They can be very expensive (especially if you buy them already steamed) and the price difference between the sizes can be significant. I recommend getting at least the medium size. The size difference […]