Crab Category

(food)porn ed. 2012 – Part 1

Sometimes (no oftentimes), food elicits strong passions, sensations, convulsions, and funny noises, so no wonder the phrase “food porn” was coined. And I freely admit I’m guilty of allowing food to affect me in these ways, whether it be glistening candied pork shoulder or a moelleux au chocolat that’s been forked open on an ivory plate. Of course, this has led to some embarrassing situations for myself (and my husband) whilst in restaurants and other venerable eating destinations, when food porn has triggered enthusiastic squeals of delight or moans of gratitude from my mouth.

See what I mean? You’re blushing aren’t you?

OK, I’ll stop and get to the point already. I’ve collected some of the most foodgasmic moments I’ve had in the past year, not to make you uncomfortable, but to help inspire your own culinary adventures (pleasures) to come.

…darn it! There I go again!

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Note: View full pictures without captions here!

Breakfast, Brunch, Tea
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Asian Eats
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Meat Dishes
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Seafood
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Italian Eats
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New Year’s Eve Seafood Stew

Feasting on seafood stew has become tradition for us every New Year’s Eve. The basking and bubbling of clams, crab, meaty fish, and aromatic vegetables, in a silky, buttery tomato broth, have come to symbolize all that each year brings, from its boiling points to its steady simmers to finally, its moments of celebration.

This is a recipe I adapted from the Carla Hall and Clinton Kelly recipe for Pike Place Market Seafood Stew. The biggest difference is that I make a Quick Shrimp Stock to enrich the stew, and less white wine. I always prefer amplified seafood flavors.

It’s simple to make and customize this stew to whatever seafood you prefer or whatever looks fresh at the market. If you use Alaskan King Crab legs, make sure the crab isn’t too salty and its shell should be hard and crisp, not too pliable.

Making the stew (before adding any seafood) a day ahead and letting it sit overnight will help concentrate the flavor. These types of stews are always better the next day.

Ingredients
2 Leeks, chopped (white part only)
1 1/2 to 2 bulbs Fennel, chopped (save some of the green fronds from the top for garnish)
5 Shallots, chopped
5 cloves Garlic, finely chopped
2 28 ounce cans whole San Marzano Tomatoes
2 tablespoons Tomato Paste
1/2 bunch fresh Parsley, chopped
1/2 bunch fresh Basil, chiffonade
1 cup dry White Wine
5 cups Quick Shrimp Stock, strained
1 32 oz box of low-sodium Chicken Broth
Pinch Red Pepper Flakes
1 dozen Littleneck Clams
1 pound shell-on Wild Shrimp, deveined and peeled (shells saved for Quick Shrimp Stock)
1 pound Sea Bass or other meaty white fish, cut into 2″ pieces
4 or 5 Alaskan King Crab Legs, cut at segments, and scissor cut for shell removal when eaten
3 tablespoons Extra Virgin Olive Oil
3 tablespoons Butter, with extra to enrich stock
Salt and Pepper
Crusty Bread

For the Quick Shrimp Stock:
Over high heat, add the shells from the peeled shrimp to an 8-quart stock pot and saute them with a tiny bit of olive oil until they crisp up and are golden brown. Add the chicken broth. Bring to a boil, and then simmer until the stock has reduced by about half, about 15 minutes. Strain stock and toss out shells. Set aside.

For the Stew:
In a large dutch oven over medium-high heat, add the olive oil and butter, then the leeks, fennel, shallots, garlic, and half of the parsley. Sauté the vegetables with a wooden spoon until they are softened and begin to caramelize, about 8 to 10 minutes.

Add the tomato paste and mix it in with the vegetables, then add the wine and shrimp stock. Stir for a few minutes, making sure to get any fond or the caramelized brown bits at the bottom of the pot, stirred into the mixture. Hand crush the tomatoes into the stew, then add the remaining puree from the can. Stir in the basil, red pepper flakes, and season with salt and pepper. Return the mixture to a boil, then reduce the heat so the stew is at an even simmer. Cover and cook for 20 minutes. Check seasonings, adjusting if necessary. Add butter to further enrich the stew and make it have a silky finish.

Add the fish and the clams, removing clams to a plate as they open. Discard any unopened clams. Then add the shrimp, cover, and cook until the seafood finishes cooking, about 10 minutes. Finally, add the crab and the clams, just until they are heated through in the stew.

To serve, spoon stew into big bowls. Garnish with fresh parsley, fennel fronds, or a bit of fresh tarragon. Serve with chunks of crusty bread or toast up a halved baguette, rub with fresh garlic, and slather with herb butter.

Ring in the New Year, ready for anything! 🙂

Spring in NOLA: Crawfish Boil to John Besh’s August

Another glorious morning in what was becoming like a second home to us. We couldn’t believe our luck as temps ranged in the 80s yet again and it was sunny as sunny could be!

Today, we were off to explore NOLA’s Magazine Street – famous for its eclectic shops. Maybe we’d find some gifties for our friendsies.

But of course, like a moth to flame, we ended up eating big time yet again. I hadn’t even planned on this or even heard about it. Promise!

Big Fisherman Seafood called to us like mystical Sirens out in the fog of sea…calling to us…hypnotizing us…come eat…crabs…oysters…shrimp…crawfish…

How could I possibly turn away from a place that has this sign outside of it?!

And has this kind of heavenly spread inside?

I mean…c’mon!

We had naught to do but get a pound of freshly cajun boiled crawfish and 2 cajun corn on the cobs; nevermind that we had no where to sit down and eat our snack with all its messes.

But you’re never too far from laid back hospitality in New Orleans. A casual (and kind of trendy) alfresco eatery across the street was kind enough to let us chow down at one of their tables as long as we cleaned up after and ordered a couple cokes.

How cool is that?

So that’s just what we did! And it was soooo worth it.

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But seriously folks, that’s not all.

Tonight we would dine at the place that was on my short list for must-visit fine dining restaurants in the States.

And John Besh’s August did not disappoint.

Our meal was superb, expertly prepared, and yet comforting like a good Nawlin’s meal should be. To top it all off, Chef Besh was super friendly and as his periodic visits to various tables throughout the place showed, an amazing host as well. You could really feel how much he cared and was passionate about the experience. Makes all the difference in the world, I’ll tell ya.

Oh yeah, and did I mention the food?

Redfish “courtbouillon”
Persillade crust, jumbo shrimp, blue crab, and sauce bourride

Hand-made potato gnocchi tossed with blue crab and winter truffle


Salad of heirloom beets, crab meat, cherry wood bacon, mizuna, and quail eggs with black-eyed pea croutons



P&J Oysters: crispy fried with Louisiana caviar “ranch dressing,” pepper seared with truffle spoon bread, horseradish crusted

“Breaded” speckled trout Louisiana crab, white shrimp, toasted almonds and sauce mousseline

Special: Goat three-ways

Napoleon of nougatine with Valrhona chocolate bavarois and salted toffee ice cream

Trio of gelee, chocolate, and pralines

The trip home in the dewy Spring night made for another amazing day in this magical place.