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Last Nights Dinner

Scott805
Scott805 Posts: 349
edited July 2012 in EggHead Forum
Started with ABT's.  Then pan seared soft shell crab with mushroom and caper sauce, grilled ceasar salad and prosciutto wrapped asparagus.  For dessert, a little fresh pineapple soaked in apricot brandy with a scoop.  Sorry no cooking pictures.  Almost forgot, a little Wellers and Diet Coke!  My presentation needs a little work work!

Large BGE, 2 Tier Adjustable Swing Rack System, three (3) bricks from Home Depot for raised direct, Blackstone 22" Griddle - Finally have a decent cooking area!

Dallas, TX

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Comments

  • Griffin
    Griffin Posts: 8,200

    That is an outstanding meal, Scott. I've never had a soft shell crab, but have always wanted to try one. Saw some at the store Sunday, thought about picking them up but didn't know how to prepare them and didn't want to look up recipes that night. Great job.

    I struggle with my presentations and am still trying to learn. best tip I can give you is take advantage of natural light if you can. I know its hard, lots of times dinner isn't served till its dark outside. :( Keep at it and it'll get better (although I'd still eat what I see there)

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • cazzy
    cazzy Posts: 9,136
    I'd tear that grub up!  Nice work!
    Just a hack that makes some $hitty BBQ....
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  • travisstrick
    travisstrick Posts: 5,002
    Looks very nice.

    @griffin I used to catch soft shells off my dock as a kid. Batter, fry, and make a sandwich. It's that easy. If you want to get fancy, make a sweet Asian sauce of some kind to go with it.
    Be careful, man! I've got a beverage here.
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  • Griffin
    Griffin Posts: 8,200
    Travis - I'm starting to think you are the seafood king. What other delicious recipes you got hidden up your sleeve?

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • travisstrick
    travisstrick Posts: 5,002
    Keep your eyes peeled. Sometime this week I'll be doing something interesting with two whole tuna loins. :D
    Be careful, man! I've got a beverage here.
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  • Scott805
    Scott805 Posts: 349

    Dusted the crabs with flour containing dizzy pig "shakin the tree".  Sauteed in cast iron skillet with a little canola oil and olive oil for about three minutes per side.  Took out crabs and added butter, a little white wine, mushrooms and capers.  All on the egg at 375 degrees.  Got skillet hot first.  Wife and kids love'em!

    Two weeks ago, grilled the crabs on the LBGE and made hoagies w/ red slaw.  Also good.

     

    Large BGE, 2 Tier Adjustable Swing Rack System, three (3) bricks from Home Depot for raised direct, Blackstone 22" Griddle - Finally have a decent cooking area!

    Dallas, TX

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