Red Lobster's Steamed Blue Crab

Red Lobster's Steamed Blue Crab

1 dozen large male blue crabs (cleaner and more meaty than the female)
1 can your favorite beer
1/4 cup sliced onion
1 tablespoon chopped garlic
2 bay leaves
1/2 cup white vinegar
8 tablespoons Old Bay Seasoning
Cocktail Sauce

Cooking Directions
Use a large stock pot with a steamer tray (if no steamer tray you can
elevate a large plate or platter on top of several cups or juice
Just be sure the plate, which will hold the crabs, is above the
Place beer, onion, garlic, bay leaves, vinegar and 2 tablespoons Old
Bay Seasoning in the stock pot. Bring to a boil. Remove from heat.
Place crabs, belly-side down, in the steamer tray (or on the plate).
Sprinkle with remaining Old Bay Seasoning. Cover and steam on high heat 15
minutes. Remove from pot and serve with extra Old Bay Seasoning and
Cocktail Sauce.

Red Lobster's Tartar Sauce

Red Lobster's Tartar Sauce Ingredients
1/2 cup Kraft's mayonnaise
1/4 cup sweet pickle relish
2 tablespoons
Miracle Whip salad dressing
1 tablespoon sugar
1/2 teaspoon dry minced parsley
1/4 teaspoon onion powder

Cooking Directions
Mix all and store in the fridge.

This recipe yields about 1 cup.

Zov's Vegetable Tagine With Couscous Recipe

Zov's Vegetable Tagine With Couscous
Serving Size: 12

1 bundle trimmed asparagus
1/2 pound haricots verts (small French green beans)
2 tablespoons olive oil
1 large yellow onion. peeled, and roughly chopped
5 celery stalks. trimmed, and cut on the diagonal into 1 1/2" chunks
2 large carrots -- peeled, and thinly sliced
4 large carrots -- peeled, and cut on the diagonal into 1" chunks
2 large leeks, white and light green part -- halved lengthwise, then thinly sliced
12 large mushrooms -- quartered
6 garlic cloves -- minced or chopped
4 ripe tomatoes -- diced
2 yellow bell peppers -- cored, seeded, and cut into 1" chunks
1 green bell pepper -- cored, seeded, and cut into 1" chunks
5 Japanese eggplants -- trimmed, and cut into 1 1/2" chunks
7 medium red new potatoes -- quartered
6 ounces tomato paste
1 cup water
Salt to taste
Freshly-ground black pepper to taste
4 tablespoons minced fresh Italian flat-leaf parsley
4 tablespoons minced fresh basil
2 boxes couscous - (12 oz ea)
1/2 cup hot water almost simmering, but not boiling

Cooking Directions

Bring a pot of water to a boil
Add asparagus and cook until just barely tender.
Drain and refresh with cold water.
Drain again; set aside.

Bring pot of water to a boil
add haricots verts and boil until cooked tender-crisp.
Drain and refresh with cold water.
Drain again; set aside.

In a large Dutch oven or pot, add oil.
Heat on high heat until very hot, but not smoking.
Add onion, celery, 2 thinly sliced carrots, and leeks.
Cook on medium-high heat, stirring frequently, until onions are translucent and celery is lightly browned, about 10 minutes.
Add mushrooms and garlic; cook 1 minute.
Stir in tomatoes, bell peppers, 4 carrots, eggplant and potatoes.
Add tomato paste, 1 cup water, salt and pepper.
Stir to combine.
Bring to boil; lower heat and simmer, covered, until all vegetables are very tender and sauce thickens, about 30 to 40 minutes.
Should have a stew-like consistency.
Stir in parsley and basil.
Taste and adjust seasonings if necessary.
Place couscous in a large bowl.
Pour 1/2 cup water over top.
Add salt and pepper to taste.

Place couscous on large serving platter.
Top with vegetable tagine mixture.
Allow to sit 10 minutes before serving, so that the couscous can absorb some of the liquid.
If you have excess juices, serve them in a sauce boat on the side.
Garnish with reserved asparagus and haricots verts.

Cajun Cafe's Bourbon Chicken Recipe

Cajun Cafe's Bourbon Chicken Recipe

1 1/2 pounds thigh meat or dark meat -- cut bite size chunks
2 tablespoons teriyaki sauce
1/2 teaspoons worcestershire sauce
1/2 teaspoons garlic salt
1/2 teaspoons ginger powder
3 tablespoons brown sugar
1 tablespoons granulated sugar
1 cup white grape juice
1/2 cup bourbon
1/4 cup water

Cooking Directions:
Mix teriyaki sauce, worcestershire sauce, garlic salt, ginger, brown sugar, 1/2 cup white grape juice and bourbon.
Stir until thoroughly blended.
Pour 1/3 sauce on chicken pieces and mix.
Refrigerate for 3 hours or overnight.
Refrigerate leftover sauce.
Braise chicken with marinade on medium-low heat until cooked.
Remove from frying pan.
In a 2-quart sauce pan heat remainder of bourbon sauce and add 1/2 cup of white grape juice and 1 tablespoon of sugar with 1/4 cup water.
Bring to a simmer and stir until sugar is disolved.
Add chicken to sauce and stir until chicken is coated and ready to serve.

Zov's Spicy Marinated Salmon With Charmoula Sauce Recipe

Zov's Spicy Marinated Salmon With Charmoula Sauce Recipe

Serving Size: 4


4 skinless salmon fillets - (6 oz ea)
Zov's Warm Spice Mixture (see recipe)
3 diced, ripe tomatoes
2 tablespoons minced fresh cilantro or basil
1 tablespoon olive oil
3 minced garlic cloves
1/2 large peeled & finely diced red onion
Salt, to taste
Freshly-ground black pepper, to taste

Cooking Directions:
Rinse salmon in cold water and pat dry.
Rub with generous amount of Zov's Warm Spice Mixture on both sides and season with salt and pepper.
In a medium bowl, combine tomatoes and cilantro; set aside.
Heat nonstick grill pan on high heat until very hot.
Sear salmon, about 3 to 4 minutes per side.
If salmon needs additional cooking, place in a 350degree oven until just cooked through.
No oil is necessary when sauteing in a nonstick frying pan because of the natural oils in the salmon, but if you don't use a nonstick pan, saute salmon in 1 to 2 tablespoons of olive oil.
In a medium skillet, make Charmoula Sauce by heating 1 tablespoon ofolive
oil on medium-high heat.
Add garlic and onion and cook, shaking handle of skillet to toss ingredients, until onion softens, about 3 minutes.
Remove from heat and stir in tomato mixture.
Season to taste with salt and pepper.
Presentation: Place salmon on serving platter.

Top with the Charmoula Sauce and serve.