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Submitted by The Crab Place
|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|
- 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.
- 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.
- 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.
- 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.
Submitted by Americo
|1 tbsp fresh rosemary, chopped||1 tbsp fresh thyme, chopped|
|2 cloves garlic, minced||1 tsp kosher salt|
|1 tsp black pepper, freshly ground||4-6 pork chops|
|¼ c. fresh flat-leaf parsley, chopped|
|¼ c. olive oil||4 large onions, thinly sliced (~3 lbs.)|
|¼ c. orange marmalade||1 tbsp fresh rosemary, chopped|
|1 tbsp fresh thyme, chopped||1 tsp kosher salt|
|1 tsp black pepper, freshly ground||2 tbsp balsamic vinegar|
|1 tbsp sugar (to taste)|
- For the onion marmellata, place a large, heavy pot over medium-high heat. Add the olive oil & the onions. Stir to combine & cook until starting to sizzle, about 2 minutes. Add the remaining ingredients. Reduce the heat to low. Cover the pot & cook over low heat for 2 hours, stirring ever 30 minutes to scrape up any brown bits. The onions should be a soft, jam-like consistency & a deep mahogany color.
- Meanwhile, for the pork chops, combine the rosemary, thyme, garlic, salt, & pepper in a small bowl. Using your fingers, work all the ingredients together until well combined. Rub the herb mixture over the pork chops. Cover with plastic wrap & reserve in the refrigerator.
- About 20 minutes before the onions are finished, remove the pork chops from the refrigerator. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the pork chops to medium, about 7 minutes a side depending on thickness. To serve, spoon the onion marmellata over the pork chops. Sprinkle with the chopped parsley. Serve immediately.
Submitted by Robb “Movidude74” Johnston
|1 lb. ground beef||1 egg, slightly beaten|
|2 tbsp onion, finely chopped||¼ c. rice, uncooked|
|1 tbsp parsley, snipped||½ tsp salt|
|½ c. water||1 tsp Worcestershire sauce|
|10 ¾ oz. condensed tomato soup (1 can)||dash of pepper|
- Combine meat, rice, egg, parsley, onion, salt, pepper, & ¼ c. tomato soup.
- Mix thoroughly & shape in about 20 small balls & place in a skillet.
- Mix remaining soup, water, & sauce; pour over meatballs.
- Bring to a boil & reduce heat. Cover and simmer for 40 minutes, stirring often.
Submitted by Dominic Fawver
|½ c. butter||2 c. heavy cream|
|½ c. chopped fresh parsley||2 cloves crushed garlic|
|3 c. grated parmesan|