Tag Archives: butter

Holiday Fried Oysters

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Submitted by The Crab Place
Serves 6-8

Ingredients

1 pt. shucked oysters 4 c. all-purpose flour
1 c. cracker meal (or crushed crackers) 2 c. vegetable oil
2 tbsp butter 1 tbsp sea salt

Directions

  1. 1 pt. shucked oysters from The Crab PlacePrepare the oysters.  Combine the flour & cracker meal & dredge the oysters in the mixture.  Let the oysters sit, refrigerated, for 20 minutes.  Heat the oil to about 350°F on medium heat.  Add in the butter (optional for flavor).
  2. Fry the oysters until crispy, about 1-2 minutes per side.  The oysters are done when they are golden brown & crispy.  Transfer the fried oysters to a paper towel lined plate.  Sprinkle with sea salt & serve hot with spicy cocktail sauce and lemon wedges.

Chef’s Note:This is a great recipe for the holidays and goes well as croutons on a salad or as part of the dressing in a Thanksgiving turkey!

Garlic Crab

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Submitted by The Crab Place
Serves 6

Ingredients

16 blue crabs, steamed ½ c. olive oil
1 large garlic clove, skinned 1 head of cabbage, sliced into ¼” slivers
1 c. dry white wine (or water can substitute) 2½ tbsp kosher salt
½ tsp coarsely ground black pepper ½ lb. unsalted butter
½ c. flat leaf parsley, roughly chopped 1 loaf fresh bread

Directions

  1. Prepare the steamed crabs for garlic crabs. Place your hand over the backfin leg and pull away the top shell & discard it. Remove & discard the six gills, which look like spongy fingers, & then remove their entrails, using your fingers or a knife. Once clean, tear off the crab’s mouth & any sharp shells that might be protruding. Finally, break the crab in half or leave it whole (you decide). Repeat with the remaining crabs.
  2. When all the crabs are cleaned, place the crabs in the pot along with the cabbage & white wine. You can add the optional salt, pepper, butter, & parsley.
  3. Cover the stockpot & place it on a burner. Raise the heat to medium & cook the crabs until the cabbage & garlic is tender or, about 15 minutes.
  4. Occasionally check the level of liquid, which should increase as the crabs release their juices (but if this does not happen, just make sure there is enough water to continue to cook the crabs). Stir the pot well halfway through so all the crabs get a chance to cook directly in the liquid. Serve immediately in a large bowl with fresh bread to sop up the juices.

Chef’s Note: I love Garlic Crabs & prefer to prepare them with already steamed crabs. You can prepare this recipe with live crabs, but removing the shell is a bit cumbersome. For a tangy, sharp flavor, use raw garlic, however if you like it mild use roasted garlic instead. This is a block party favorite: hot or cold, the crabs & juices maintain their wonderful flavor.

Tante Gilberte’s Oatmeal Cookies

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Submitted by Tyler Patton

Ingredients

1 c. butter 2 eggs
1 ¼ c. brown sugar 1 ¼ c. flour
½ tsp vanilla 1 tsp baking soda
½ tsp cinnamon 1/3 tsp salt
3 c. oatmeal chocolate chips

Directions

  1. Cream the butter & sugars.  Add the eggs & vanilla.  Combine the dry ingredients & stir into creamed mixture.  
  2. Sprinkle in chocolate chips.  Shape the cookies into little round balls & place onto a greased pan.
  3. Bake at 350°F for 10-12 minutes.

Happy Four Twenty

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Alright you askewbies… considering that we all come from a community based on the stoner humor of Jay & Silent bob, it’s appropriate that I did some googling to share these recipes with you.

I’m not going to “reprint” them here, just links. And I have no idea how accurate they are, but I have on good authority that they’re not going to lead you entirely astray.

First, you have to make the butter.

Then you can make some rice krispy treats.

For the chocolate lover, fudge or caramel might be in order.

Turkey Jack Chili

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Turkey Chili by Theryn Fleming on Flickr Submitted by randilicious
Serves 8

Ingredients

1 large onion, finely chopped 1 green bell pepper, finely chopped
4 cloves garlic, minced 3 roma tomatoes, diced
2 tbsp tomato paste 1 tbsp butter
¼ c. all-purpose flour 1 tbsp dried oregano, crushed
1 tsp basil 1 tsp ground cumin
2 tsp crushed red pepper ½ c. chili powder
14.5 oz. whole peeled tomatoes w/ liquid, chopped 1 lb. ground turkey
15.25 oz. kidney beans 1 jalapeño pepper
2 tbsp Jack Daniels whiskey salt & ground black pepper to taste

Directions

  1. Brown the ground turkey w/ ½ large onion, ½ bell pepper, 2 cloves garlic, & 1 tbsp chili powder. Set aside.
  2. In a large skillet over medium heat, melt butter until melted. Stir in flour until thickened.
  3. Combine remainder of onion, green pepper, garlic, & tomato paste. Cover & cook for 5 minutes.
  4. Stir in oregano, cumin, crushed red pepper, chili powder, tomatoes, jalapeño pepper, turkey, & Jack Daniels. Cook uncovered for 8 minutes, stirring occasionally.
  5. Stir in the beans & cook for another 4 minutes, stirring occasionally. Salt, pepper, & other spices to taste. Simmer covered over low heat until serving time.
  6. Goes great over baked potatoes & some cheddar cheese on top.