UPDATE - Recipe of the week - 04.08.08 crab boil

[Dark Cloud]

Sorry I was late with this - been working alot and fishing alot. It's up now...

[chaffmj]

Looks great! Nice job with the pics. Thanks!

[Lisa Almquist]

I really like the pictures DC! The recipe sounds great! Thanks for putting it up even if it is a little late-it was wll worth the wait!!

[Deitz Dittrich]

YUMMO!!!!!! wow, worth the wait!!!!

[Nate McVey]

Great recipe Dark! I'm trying that with some veni chops tomorrow night.

[polarsusd81]

That does sound pretty darn good. I will have to try it out sometime... SOON!

[redhooks]

Great recipe! We made it last night w/ some [PoorWordUsage]akes and put on egg noodles, 2 thumbs up from redhooks and mrs. redhooks! We'll be making it again sometime as well.

[Dark Cloud]

Thanks guys,(and gals)!

I made this at work today with some beef tips. But I also added some burgandy wine, it added a nice flavor...

[CNY Tim]

Wow Jay that's something else, thanks for sharing that delicious recipe.. Call ya later..

[Tom Linderholm]

It does look mighty tasty. I will be certain to give that one a try. Thanks for Sharing!

[ripstick]

Just got done eating this one. Turned out great, thanks alot for it.

[hartner62]

Hey Dark Cloud,

My family thanks you very much for this recipe and so do I. The only thing I did different was tenderize the venison steak because I didn't have a cuber and it turned out above and beyond great. Keep them coming I have a lot of venison in the freezer.

Thanks again,

Hartner62

[Jim Almquist]

I was going to post a Koren bbq beef recipe but with the new snow on the ground I think that it can wait a couple of weeks so I will post my favorite way to prepare venison.

Venison Stroganoff

2 pounds boneless venison loin or steak

1/4 cup butter

1 can (6 ounces) sliced mushrooms drained ( I add more cause I love mushrooms)

2 cans (10 1/2 oz each) condensed beef broth ( I have always used Campbells beef consomme)

1/3 cup dry minced onion

1/4 cup catsup

1 1/2 tea. garlic salt

1/3 cup flour

2 cup sour cream

Cut meat across the grain into 3/4" slices. then into strips 3 x 1/4". Melt 1/4 cup butter in a large skillet. Cook and stir mushrooms in butter about 5 min.; Remove mushrooms. In the same skillet brown meat. reserving 2/3 cup broth, stir in remaining broth, onion, catsup and garlic salt. Cover and simmer 15 min.. Blend reserved broth and flour; stir into meat. Add mushrooms, heat to boiling, stirring constantly. Boil 1 min, stir in sour cream; heat through. I like to serve it over noodles like a rotini so that the sauce stick to the noodles ( The corkscrew type)

[Tom Linderholm]

Another awesome venison recipe, Jim thanks for sharing!

[Shane683]

So far I have tried the recipes provided by sweept and Dark Cloud. Both are very good!!

[Tom Linderholm]

Alright, sorry for the tardiness but I have had a week from...well you know!

I am going to share a recipe I have used quite a bit from Chef Mark Miller of Red Sage in Washington D.C.

Initially reserved for buffalo it works quite well on beef.

Braised Beef Short Ribs:

4 one pound short ribs

2 TBL vegetable oil

1 pound of carrots

2 large onions

4 large garlic cloves

3 bay leaves

1 cup chopped tomato

2 cups beef stock-use a medium flavored boulion

2 bottles dark beer, stout, brown ale, whatever your fancy

1 diced jalepeno

3 cups sliced mushroom

1 TBL chipolte

2 TBL tomato paste

Season ribs with salt & pepper and brown them evenly using a casserole dish coated with vegetable oil.

When brown add the carrots, onions, garlic, bay leaves, tomatoes, stock and 1 bottle of beer, mixing well.

Cover tightly and place in oven at 375 for roughly 2 hours.

Pull ribs from liquid and strain, put the liquid with the ribs in pan and add the jalepeno, mushrooms, chipotles, tomato paste and other bottle of beer. Simmer on low heat for an hour until liquid is has thickened.

At this point, pair it up with some mashed potatoes or another great side and enjoy!

[polarsusd81]

Sounds pretty good Cheffery. I just happen to have some beef short ribs sitting in the freezer right now. I will have to give this a shot soon.

[Deitz Dittrich]

Ouch!!!! That looks like I am going to be full!!!! LOL.. Looks great Cheff!

[prov1900]

Sorry this is late, I intended on doing this yesterday, but here it goes. The seafood buffet thread got me thinking about crab boils. These are a lot of fun and the food goes a long way. Adjust your amounts to your liking, this is one recipe that can't be ruined, no matter how hard you try:

Equipment

1 Turkey Fryer Base + lp

1 Turkey Fryer Pot and inside basket (very important) - cleaned

Water

Disposable table cloth

Crab utensils

Melted butter

1 Zatarin's brand crab boil packet

Food list

4 lbs of crab legs

4 lbs of shrimp

3 lbs of scallops

1-2 pounds frozen crayfish (if you can find)

1 package of pearl onions

3 lbs of New Potatoes

2 packages of beef smoked sausage (Hillshire farm/Wimmers/whatever) - sliced in 3" pieces

1 package of halved frozen corn on the cob

Fill water in turkey pot to "just above" oil fill line (the one for the big bird). Get water roiling then add your packet.As soon as you add the packet, you can get your potatoes going. This is where you need to start keeping track of time.

Twenty minutes for the potatoes.

Onions go in next for five minutes.

Corn - five minutes

Sausage - five minutes

Scallops - five minutes

Crayfish - five minutes

Shrimp - five minutes

Crab - five minutes

Total time - 55 minutes, give or take. The only way you can mess up this recipe is to undercook or overcook the crab legs and shrimp. Know that when you add stuff to boiling water, the boiling stops so you need to adjust for this technically.

When you feel that everything is ready to go, take out your basket of food, it will be heavy, then dump it on a disposable table cloth. Dig in. Serve with melted butter. No plates allowed. When you are done, wrap up the table cloth, tie it, then throw it away. Very little mess.

Make sure that any potatoes and pearl onions that are left over are chopped up for hashbrowns the next morning. The best breakfast potatoes ever.

We do this at home and while camping. The supply list I had on top of this is enough for 6 to 8 people. If you need to double your batch for more people or hungrier people, then use two pots. Don't overfill the one pot.

No sides necessary, other than ice cold PBR. Enjoy!!

[polarsusd81]

Yum. That sounds like an awesome way to pass an afternoon. I will certainly have to try this one some time soon.

[LABS4ME]

PBR?

I'm going to have to give this a go then!!! hehehe

Sounds like it's a great time, with great friends and great food!

Good Luck!

Ken

[prov1900]

And just on a side note, this is pretty inexpensive as well, especially in a "group of friends" setting where if you are doing it, you assign out some bags of crab, shrimp, etc to everyone. I think you could "over feed" 6 to 8 with this at less than 100 bucks. Not bad considering what you would pay at the restaurant.

[Tripleplay]

I've participated in a couple of these but I really like the addition here of the crab legs. Also, both times we just spread out newspaper on the table pretty thick and used that as our tablecloth. Never did the melted butter but instead we handed out a few sticks of butter that were room temperature and then had cocktail and tarter you could "dump" on the newspaper. (might want the melted butter for the crab legs though)

I even know that my sister-in-law did a house party with this concept where she handed her guests the newspaper and told them to "set" the table and then the bottles of tarter and cocktail and the sticks of butter with no utensils. Many a confused look but enjoyed by all.

We also threw in some carrots and a hodge podge of sausages. Almost anything can go in here but coordinating the cooking time is the key. Have fun.

[MNmikew]

Tom, question on the crab. Do you seperate the legs from the knuckle or throw the whole thing in there?

[prov1900]

Whole thing. And with the shrimp, I like to leave the tails on, but make sure you de-vein....both sides.