FoodFoodFood-Fried Soft-Shell Crab

Ingredients:

• 18 live soft shell crabs
• 1 tsp. salt
• ¼ tsp. black pepper, ground
• ¼ tsp. garlic powder
• ¼ tsp. onion powder
• 2 ounces lemon juice
• 3 dashes of soy sauce
• 1 cup flour
• 3 eggs, beaten
• 2 cups plain breadcrumbs

Preparation:

1. Clean crabs but do not remove top shell.
2. Rinse well in cool water.
3. Place the crabs on a sheet pan and season with salt, pepper, lemon, soy sauce, garlic power and onion powder, then refrigerate for at least two hours.
4. Place flour in one bowl, eggs in another, and bread crumbs in the last.
5. Roll each crab in the flour, dip in the eggs, and then coat with the bread crumbs.
6. Preheat oven to 450 degrees.
7. Heat a skillet with about one inch of oil.
8. Sauté each crab on one side for 4-5 minutes, turn and continue until each crab is crispy.
9. Place browned crabs in oven for 8 minutes until hot all the way through and crispy.

FoodFoodFood-Lobster Pizza

Ingredients:

• 1 flour tortilla (per pizza)
• Land O' Lakes™ Roasted Garlic Butter Spread
• 2 tbsp. grated Parmesan cheese
• 4 oz. drained roma tomatoes (approx. 2-3 tomatoes) diced 3/8"
• 2 tbsp. fresh basil cut in 1/8" julienne strips
• 2 oz. lobster meat cut in 1/2" - 3/4" chunks
• 1/2 cup Italian six-cheese blend

Preparation:

1. Heat oven to 450 degrees.
2. Lightly brush entire topside of tortilla with garlic butter (edge to edge).
3. Sprinkle two tablespoons Parmesan cheese over the garlic butter.
4. After draining the diced tomatoes, sprinkle evenly over Parmesan cheese.
5. To julienne the basil, wash it and shake off excess water. Pick off leaves and stack on top of one another. Using a chef's knife, cut into 1/8" strips. Do not chop. Sprinkle evenly over the diced tomatoes.
6. Make sure lobster meat is cut into 1/2" - 3/4" chunks. Portion lobster meat, drain it and then sprinkle it evenly over the tomatoes.
7. Sprinkle the Italian six-cheese blend evenly over the diced tomatoes.
8. Refrigerate until ready to cook.
9. Brush a pizza pan lightly with vegetable oil and sprinkle lightly with ground black pepper and kosher salt.
10. When oven is ready, place pizza on pan and cook approximately four to five minutes.
11. Remove from pan and cut into eight wedges.
12. Squeeze fresh lemon over pizza for extra flavor and serve.

FoodFoodFood-Red Lobster's Famous Cheese Biscuits

How to Bake Red Lobster's Famous Cheese Biscuits

Cheddar Cheese Biscuits

Ever had Red Lobster's Cheese Biscuits. They are yummy!! Now you can make the too!! Baking them is quick and easy. If you want more recipes from your favorite restaurants, check out my resources, you'll find hundred's.

Instructions

Difficulty: Easy

Things You’ll Need:

• 2 C. Self rising Flour
• 1/2 C. Crisco
• 2/3 C. buttermilk
• 1 tsp. garlic powder
• 1 C. sharp American cheese - grated

Step1

Preheat oven to 425°F.

Step2

Sift dry ingredients together. Add 1/2 of grated cheese to Crisco, and mix well then cut the shortening into the dry ingredients.

Step3

Mix everything in until it becomes coarse. Add buttermilk, and mix until it becomes uniform.

Step4

Drop bisquits into greased muffin tins. This will make about 12 or so. When you have completed this sprinkle over the rest of the cheese, a little extra garlic powder, and some dried parsley.

Step5

Bake for 12 - 15 minutes. When done remove from oven, and brush on a little butter. Serve while still warm.

FoodFoodFood-Chili's Famous BabyBack Ribs

• Pork baby-back racks of ribs
• SAUCE:
• 1 1/2 cups Water
• 1 cup White vinegar
• 1/2 cup Tomato paste
• 1 tablespoon Yellow mustard
• 2/3 cup Dark brown sugar, packed
• 1 teaspoon Hickory flavor

p1 Make the barbecue sauce by combining all of the ingredients for the sauce in a medium saucepan over medium heat.

Step2

When it comes to a boil, reduce heat and simmer sauce, stirring often, for 45 to 60 minutes or until sauce is thick.

Step3

When you're ready to make the ribs, preheat the oven to 300 degrees.

Step4

Brush sauce over the entire surface of each rack of ribs.

Step5

Wrap each rack tightly in aluminum foil and arrange the packets on a baking sheet with the seam of the foil facing up.

Step6

Bake for 2 to 2½ hours or until the meat on the ribs has pulled back from the cut ends of the bones by about ½ inch.

Step7

When the ribs are just about done, preheat your barbecue grill to medium heat.

Step8

Remove the ribs from the foil (careful not to burn yourself- the liquid inside will be hot!) and grill them on the barbecue for 4 to 8 minutes per side or until the surface of the ribs is beginning to char.

Step9

Brush sauce on both sides of the ribs a few minutes before you remove them from the grill.

Step10

Just be sure not to brush on the sauce too soon or it could burn.

Step11

Serve the ribs with extra sauce on the side and lots of napkins.

FoodFoodFood-Batter Fried Shrimp

Batter fried shrimp Ingredients:

* 1½ pounds shrimp, peeled and deveined
* ½ cup oil
* 1 egg, beaten
* 1 cup all-purpose flour
* ½ cup milk
* ¾ tsp. seasoned salt
* ¼ tsp. salt
* Oil for deep frying

Batter fried shrimp Preparation:

1. Preheat oil to 350 degrees. Combine ½ cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended.
2. Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown. Remove with slotted spoon; drain on paper towel.

Serving for 6

Chef's Tip:

dd a ½ tsp. of baking powder to batter to make a much lighter crust, or use beer instead of milk for a barley flavor.

Beverage suggestions:

Light lager, dark or amber beer

FoodFoodFood-Seafood Gumbo

Shrimp Gumbo Preparation:

1. Combine the melted butter and flour in a large heavy pot, stirring constantly over media heat. Cook until the roux is a dark, chocolate brown color (about 20 to 25 minutes).
2. Add the chopped onions, green peppers, celery, Andouille sausage and Tasso smoked meat. Cook, stirring continuously, until the vegetables are very soft (about 8 to 10 minutes).
3. Add the paprika, the "Emeril's Bayou Blast" and the gumbo file. If you want a spicier dish, add the Ancho pepper. Cook for about 1-2 minutes.
4. Add the cold chicken stock or broth. Stir until the roux mixture and the broth are well combined.
5. Add the bay leaves and the brown sugar, bringing the mixture to a boil. Reduce the heat to medium low and cook uncovered, stirring occasionally, for about 1 to 1-1/2 hours.
6. Add shrimp to the soup approximately 15 to 20 minutes prior to serving (size of the shrimp will determine how long they need to cook). Add salt and pepper to taste.

Add a ½ tsp. of baking powder to batter to make a much lighter crust, or use beer instead of milk for a barley flavor.

Tips:

If preparing gumbo the night before, let the gumbo cool (below 40° F) before putting in the refrigerator and cover pan. To re-heat gumbo, place gumbo in a double boiler pan on stove top. Let the gumbo heat to 165° F and stir frequently before serving to guests. Gumbo with shrimp will refrigerate for up to three days. If prepared gumbo without shrimp, it will refrigerate for up to five days. If freezing left over gumbo, place in freezer container or bags for up to two weeks.

FoodFoodFood-Grilled Shrimp

Grilled Baby Rack of Shrimp


Those who are familiar with a rack of lamb or a rack of ribs will love this recipe, which serves four people and is perfect for summer grilling.

Serves 4

Ingredients:

* 7 each - 21-25 Shrimp, peeled and deveined
* 4 each - 8" Grilling skewers
* Barbeque sauce (choose your favorite brand)

To clean shrimp:

Hold the shrimp with the outside curve and tail away from you. Using a pair of kitchen scissors, cut through the shell along the top of the shrimp to the tail. Peel back the shell and remove it, keeping the tail intact. Deveining shrimp is a matter of personal preference since most small or medium-sized shrimp do not need to be deveined except for cosmetic purposes. Hold the peeled shrimp under running water and, using a pairing knife, remove the black vein along the curve side of the shrimp.

Preparation:

1. Before lighting the grill, make sure it is clean. You may also want to add a light coat of oil or some nonstick cooking spray at this point to reduce the risk of the shrimp sticking to the grill.
2. After cleaning the shrimp, slide approximately 7 of them onto a wooden or metal grilling skewer (if you use wooden skewers, soak them in cold water for 15 minutes to keep them from burning on the grill). Repeat with remaining skewers.
3. About 15 minutes before you plan to cook, brush each shrimp rack evenly on both sides with barbeque sauce.
4. Place the racks of shrimp onto the grill, but watch them closely, because they will cook quickly. They should cook for approximately 2-3 minutes per side. Test for doneness by cutting a shrimp in half (it should be pink all around and opaque through the middle).
5. Remove the shrimp racks from the grill and serve.