Tag: how-to

Fauxtisserie Chicken

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 […]

How-to: Clean & Freeze Fire Roasted Hatch Green Chiles

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 […]

Drinking Mate the Argentinian Way

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 […]

Homemade Sauerkraut with Caraway

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 […]

Homemade Shrimp Stock

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) […]

Homemade Crab Stock

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. […]

How to: Ham Stock

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 […]

Homemade Buttermilk Ranch Dry Mix

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 […]

How to: Clean Soft Shell Crabs

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 […]

How to Eat Steamed Blue Crabs

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 […]