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Flan de Naranja [Orange Flan]
This didn’t have enough time to set up before service time.  ;-;  Oh well.
Recipe from: Culinary school
Ingredients:
1/2 cup granulated sugar
1 Tablespoon water
1/4 teaspoon lemon juice
pinch cayenne pepper
1/2 cup blanched almonds
1/4 cup sugar
Zest of one orange
4 eggs
1/4 cup heavy cream
3/4 cup orange juice
Preheat oven to 350°F.
Make caramel by melting 1/2 cup sugar, water, lemon juice and cayenne pepper over low heat and cook for 8 to 10 minutes without stirring.  Gently tilt the pan off the heat to distribute colour evenly as the sugar caramelizes.  When sugar reaches a uniform golden brown colour, immediately remove from heat.  
Pour caramel into 4 individual custard cups; Tip the molds side to side until there is an even coating of caramel on the bottoms and halfway up the sides.  Set aside.
Grind the almonds in a food processor.
Add the remaining sugar, orange zest, and eggs.  Process until smooth.
Add cream and orange juice.  Process to mix.
Let the froth subside before pouring into custard cups.
Bake in a water bath, until the flan is set.  Test by inserting the blade of a knife into the center of the custard.  When the blade comes out clean, the flan is done. 
Set aside and cool before unmolding.

Flan de Naranja [Orange Flan]

This didn’t have enough time to set up before service time.  ;-;  Oh well.

Recipe from: Culinary school

Ingredients:

  • 1/2 cup granulated sugar
  • 1 Tablespoon water
  • 1/4 teaspoon lemon juice
  • pinch cayenne pepper
  • 1/2 cup blanched almonds
  • 1/4 cup sugar
  • Zest of one orange
  • 4 eggs
  • 1/4 cup heavy cream
  • 3/4 cup orange juice

Preheat oven to 350°F.

Make caramel by melting 1/2 cup sugar, water, lemon juice and cayenne pepper over low heat and cook for 8 to 10 minutes without stirring.  Gently tilt the pan off the heat to distribute colour evenly as the sugar caramelizes.  When sugar reaches a uniform golden brown colour, immediately remove from heat.  

Pour caramel into 4 individual custard cups; Tip the molds side to side until there is an even coating of caramel on the bottoms and halfway up the sides.  Set aside.

Grind the almonds in a food processor.

Add the remaining sugar, orange zest, and eggs.  Process until smooth.

Add cream and orange juice.  Process to mix.

Let the froth subside before pouring into custard cups.

Bake in a water bath, until the flan is set.  Test by inserting the blade of a knife into the center of the custard.  When the blade comes out clean, the flan is done. 

Set aside and cool before unmolding.

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Pico De Gallo
Pico De Gallo is a God among salsa.  Worship her or ye shall fall into the pits of extra spicy jarred salsa, with no chips to arm yourself, and yea your eyes shall burn, as will your unmentionables, and there shall be no mercy or salvation.
Recipe from: Culinary school
Ingredients:
1 1/2 pounds plum tomatoes, seeded and chopped
3/4 cup chopped onion [red onion works best in my opinion.]
1/2 cup fresh chopped cilantro
3 Tablespoons fresh lime juice [No bottled lime juice ever.]
3 Tablespoons chopped jalapeno
1 teaspoon sugar
2 cloves garlic, minced
Salt and pepper to taste
Any additional spices such as cumin, ancho chilli powder, cayenne etc.
If you want it to be spicier, add a Thai chile or any other kind of hot pepper you’d like.
1 package of corn tortillas, each tortilla cut into quarters.
Add all ingredients in a bowl [Except the tortillas!  Those are for chips!].  Cover and refrigerate for at least 30 minutes to allow flavors to blend.
For the chips take your quartered tortillas and fry in a deep fryer or in a pan with vegetable oil at 375° F until crispy.  Sprinkle with salt and toss.  Serve with pico de gallo.

Pico De Gallo

Pico De Gallo is a God among salsa.  Worship her or ye shall fall into the pits of extra spicy jarred salsa, with no chips to arm yourself, and yea your eyes shall burn, as will your unmentionables, and there shall be no mercy or salvation.

Recipe from: Culinary school

Ingredients:

  • 1 1/2 pounds plum tomatoes, seeded and chopped
  • 3/4 cup chopped onion [red onion works best in my opinion.]
  • 1/2 cup fresh chopped cilantro
  • 3 Tablespoons fresh lime juice [No bottled lime juice ever.]
  • 3 Tablespoons chopped jalapeno
  • 1 teaspoon sugar
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Any additional spices such as cumin, ancho chilli powder, cayenne etc.
  • If you want it to be spicier, add a Thai chile or any other kind of hot pepper you’d like.
  • 1 package of corn tortillas, each tortilla cut into quarters.

Add all ingredients in a bowl [Except the tortillas!  Those are for chips!].  Cover and refrigerate for at least 30 minutes to allow flavors to blend.

For the chips take your quartered tortillas and fry in a deep fryer or in a pan with vegetable oil at 375° F until crispy.  Sprinkle with salt and toss.  Serve with pico de gallo.

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Kentucky Fried Chicken with Country Style Gravy
And Tiff made the black eyed pea cakes and smoked potatoes.
Recipe from: Culinary school
Ingredients:
3 pounds bone in chicken, cut into pieces.
1 quart buttermilk
1 1/2 cups all purpose flour
1 1/2 teaspoons sea salt
1/2 teaspoon pepper
1/4 cup cornstarch
2 Tablespoons potato flour
1 pound lard or vegetable oil as needed, for frying.
1/4 pound butter
1/2 pound bacon
Additional spices [Ancho chilli powder, cayenne, red pepper flakes, paprika, cumin, chilli powder, or whatever you want.]
For the gravy:
2 Tablespoons bacon grease
2 Tablespoons flour
1 1/2 cup milk
salt and pepper to taste
Rinse chicken and immerse in buttermilk.  Allow it to marinate overnight in the buttermilk.  Remove from buttermilk, letting the excess drip back into the bowl.  Lay on wire racks set over a sheet pan.
Mix flour, sea salt, pepper, additional spices and potato flour in a large bowl.  Dredge chicken in the flour, shake off the excess and place back on the wire rack.
In a large cast iron skillet, melt the lard and butter together.  Add the bacon.  When the bacon is finished cooking remove from pan.  When the mixture is hot, but not smoking, add the chicken to the pan, 1 piece at a time, skin side down.  The chicken should be half covered in the lard.  Cook until golden brown and finish in the oven to ensure that it is fully cooked. 
To make the gravy, combine bacon grease and flour in a hot skillet, stirring constantly until a brown rue is formed. 
Add milk slowly and stir vigorously.  Turn heat to low and cook until thick.  Season with salt and pepper.  Serve over chicken.

Kentucky Fried Chicken with Country Style Gravy

And Tiff made the black eyed pea cakes and smoked potatoes.

Recipe from: Culinary school

Ingredients:

  • 3 pounds bone in chicken, cut into pieces.
  • 1 quart buttermilk
  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon pepper
  • 1/4 cup cornstarch
  • 2 Tablespoons potato flour
  • 1 pound lard or vegetable oil as needed, for frying.
  • 1/4 pound butter
  • 1/2 pound bacon
  • Additional spices [Ancho chilli powder, cayenne, red pepper flakes, paprika, cumin, chilli powder, or whatever you want.]

For the gravy:

  • 2 Tablespoons bacon grease
  • 2 Tablespoons flour
  • 1 1/2 cup milk
  • salt and pepper to taste

Rinse chicken and immerse in buttermilk.  Allow it to marinate overnight in the buttermilk.  Remove from buttermilk, letting the excess drip back into the bowl.  Lay on wire racks set over a sheet pan.

Mix flour, sea salt, pepper, additional spices and potato flour in a large bowl.  Dredge chicken in the flour, shake off the excess and place back on the wire rack.

In a large cast iron skillet, melt the lard and butter together.  Add the bacon.  When the bacon is finished cooking remove from pan.  When the mixture is hot, but not smoking, add the chicken to the pan, 1 piece at a time, skin side down.  The chicken should be half covered in the lard.  Cook until golden brown and finish in the oven to ensure that it is fully cooked. 

To make the gravy, combine bacon grease and flour in a hot skillet, stirring constantly until a brown rue is formed. 

Add milk slowly and stir vigorously.  Turn heat to low and cook until thick.  Season with salt and pepper.  Serve over chicken.

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Fried Alligator
Make sure you trim all of the fat and silver skin off of the alligator meat.  It’ll taste gross otherwise.
Recipe from: Culinary school
Ingredients:
1 pound alligator meat
1 cup buttermilk
1 cup hot sauce
Flour, for dredging
Salt and pepper to taste
Any other spices that you want 
Season flour with salt, pepper and other spices. Dredge alligator in the flour. Mix together hot sauce and buttermilk.  Dip alligator chunks in buttermilk then dredge in flour again.  Fry until golden brown.  Serve with barbecue, ranch or buffalo sauce.

Fried Alligator

Make sure you trim all of the fat and silver skin off of the alligator meat.  It’ll taste gross otherwise.

Recipe from: Culinary school

Ingredients:

  • 1 pound alligator meat
  • 1 cup buttermilk
  • 1 cup hot sauce
  • Flour, for dredging
  • Salt and pepper to taste
  • Any other spices that you want

Season flour with salt, pepper and other spices. Dredge alligator in the flour. Mix together hot sauce and buttermilk.  Dip alligator chunks in buttermilk then dredge in flour again.  Fry until golden brown.  Serve with barbecue, ranch or buffalo sauce.

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Cajun Jamalaya
Not necessarily the prettiest, but it is yummy. :3 [This was a bad plating day for me, not gonna lie.  Then again they almost all are. ;-; ]
Recipe from: Culinary school
Ingredients:
20 medium shrimp, peeled and deveined, half of the chopped, half of them kept whole
6 oz chicken, diced
1 Tablespoon creole seasoning [Recipe below]
2 Tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped celery
2 Tablespoons chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
5 cups chicken stock
5 oz andouille sausage, sliced
Salt and pepper to taste
In a bowl combine chicken and half of the creole seasoning.  In another bowl add the shrimp and the other half of the creole seasoning.  Work the seasonings in well.  In a large saucepan, heat oil over high heat and add onion, celery and green pepper, cook until slightly softened, about 3 minutes.  Add garlic, tomatoes, bay leaves, Worcestershire sauce, and hot sauce.  Stir in the rice and slowly add broth.  Reduce heat to medium and cook until rice absorbs the liquid and becomes tender, stirring occasionally, about 15 minutes.  When rice is tender, add chicken and sausage.  When the meat is done cooking, about 10 minutes remove from heat and stir in shrimp.  They should cook through carry-over cooking.  If not, stick them back on the stove very briefly.  [Overcooked shrimp is the worst.]  Adjust seasonings and serve.
Creole Seasoning
Ingredients:
2 1/2 Tablespoons paprika 
2 Tablespoons salt
2 Tablespoons garlic powder
1 Tablespoon black pepper
1 Tablespoon onion powder
1 Tablespoon Cayenne pepper
1 Tablespoon dried oregano
1 Tablespoon dried thyme
Combine all ingredients thoroughly.

Cajun Jamalaya

Not necessarily the prettiest, but it is yummy. :3 [This was a bad plating day for me, not gonna lie.  Then again they almost all are. ;-; ]

Recipe from: Culinary school

Ingredients:

  • 20 medium shrimp, peeled and deveined, half of the chopped, half of them kept whole
  • 6 oz chicken, diced
  • 1 Tablespoon creole seasoning [Recipe below]
  • 2 Tablespoons olive oil
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped celery
  • 2 Tablespoons chopped garlic
  • 1/2 cup chopped tomatoes
  • 3 bay leaves
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 3/4 cup rice
  • 5 cups chicken stock
  • 5 oz andouille sausage, sliced
  • Salt and pepper to taste

In a bowl combine chicken and half of the creole seasoning.  In another bowl add the shrimp and the other half of the creole seasoning.  Work the seasonings in well.  In a large saucepan, heat oil over high heat and add onion, celery and green pepper, cook until slightly softened, about 3 minutes.  Add garlic, tomatoes, bay leaves, Worcestershire sauce, and hot sauce.  Stir in the rice and slowly add broth.  Reduce heat to medium and cook until rice absorbs the liquid and becomes tender, stirring occasionally, about 15 minutes.  When rice is tender, add chicken and sausage.  When the meat is done cooking, about 10 minutes remove from heat and stir in shrimp.  They should cook through carry-over cooking.  If not, stick them back on the stove very briefly.  [Overcooked shrimp is the worst.]  Adjust seasonings and serve.

Creole Seasoning

Ingredients:

  • 2 1/2 Tablespoons paprika
  • 2 Tablespoons salt
  • 2 Tablespoons garlic powder
  • 1 Tablespoon black pepper
  • 1 Tablespoon onion powder
  • 1 Tablespoon Cayenne pepper
  • 1 Tablespoon dried oregano
  • 1 Tablespoon dried thyme

Combine all ingredients thoroughly.

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Ham and Swiss Strudel
It’s like a sandwich or a wrap, but crispier and melty-er.  :3
Recipe from: Culinary school // Me [Used a recipe for the dough, did my own junk with the filling]
Ingredients:
2 pounds bread flour
1 pound 2 oz water
1/2 oz salt
5 oz eggs
2 oz vegetable oil
1 cup of swiss cheese [or more, as desired/needed.]
1 cup of diced ham [or more as desired/needed.]
1/4 cup dijon mustard [or more as desired/needed.]
Mix flour, salt, water, oil, and eggs into a smooth dough.  To develop the gluten well, mix at moderate speed for about 10 minutes.  The dough will be very soft.
Divide the dough into 4 equal parts.  Flatten each piece of dough on an oiled baking sheet.  Oil the top of the dough lightly and cover with plastic film.  Let the dough rise at least 1 hour at room temperature or longer in a retarder.
Strudel dough stretches best when slightly warm, so place the dough in a warm place.  Allow at least 1 to 2 hours if dough has been refrigerated.
Cover a large table (at least 3 x 4 feet) with a cloth.  Dust the cloth well with flour and rub it in lightly.
Using plenty of dusting flour, place one piece of dough in the center of the table.  With a rolling pin, roll it out into an oval or rectangle.  This step is only meant to start the stretching.  Don’t try to roll the dough too thin.
Put your hands under the dough with the backs of your hands up.  Carefully begin stretching the dough from the center outward, using the backs of your hands, not your fingers, to avoid poking holes in it.  Each sheet of dough should make a sheet about 3 x 4 feet.
With scissors, cut off the heavy rim of the dough and discard it. 
Let the dough dry about 10 minutes, then spoon a layer of dijon mustard on the dough in a band about 1 1/2 inch thick along one long side of the dough.  Leave a margin of about 2 inches between the roll of filling and the edge of the roll.  Add the ham over the mustard, and the swiss on top of that. 
Standing on the side where the filling is, grasp the edge of the cloth and lift upward and forward to start the strudel rolling.  Using the cloth as an aid, roll up the strudel like a jelly roll.
Cut the strudel in lengths to fit on a greased or paper lined sheet, or bend the strudel to fit in one piece.  Pinch the ends closed.
Brush the top with butter or egg wash.  Bake at 375°F until browned, about 45 minutes.
Brush with butter when you remove it from the oven, and again before service. 

Ham and Swiss Strudel

It’s like a sandwich or a wrap, but crispier and melty-er.  :3

Recipe from: Culinary school // Me [Used a recipe for the dough, did my own junk with the filling]

Ingredients:

  • 2 pounds bread flour
  • 1 pound 2 oz water
  • 1/2 oz salt
  • 5 oz eggs
  • 2 oz vegetable oil
  • 1 cup of swiss cheese [or more, as desired/needed.]
  • 1 cup of diced ham [or more as desired/needed.]
  • 1/4 cup dijon mustard [or more as desired/needed.]

Mix flour, salt, water, oil, and eggs into a smooth dough.  To develop the gluten well, mix at moderate speed for about 10 minutes.  The dough will be very soft.

Divide the dough into 4 equal parts.  Flatten each piece of dough on an oiled baking sheet.  Oil the top of the dough lightly and cover with plastic film.  Let the dough rise at least 1 hour at room temperature or longer in a retarder.

Strudel dough stretches best when slightly warm, so place the dough in a warm place.  Allow at least 1 to 2 hours if dough has been refrigerated.

Cover a large table (at least 3 x 4 feet) with a cloth.  Dust the cloth well with flour and rub it in lightly.

Using plenty of dusting flour, place one piece of dough in the center of the table.  With a rolling pin, roll it out into an oval or rectangle.  This step is only meant to start the stretching.  Don’t try to roll the dough too thin.

Put your hands under the dough with the backs of your hands up.  Carefully begin stretching the dough from the center outward, using the backs of your hands, not your fingers, to avoid poking holes in it.  Each sheet of dough should make a sheet about 3 x 4 feet.

With scissors, cut off the heavy rim of the dough and discard it. 

Let the dough dry about 10 minutes, then spoon a layer of dijon mustard on the dough in a band about 1 1/2 inch thick along one long side of the dough.  Leave a margin of about 2 inches between the roll of filling and the edge of the roll.  Add the ham over the mustard, and the swiss on top of that. 

Standing on the side where the filling is, grasp the edge of the cloth and lift upward and forward to start the strudel rolling.  Using the cloth as an aid, roll up the strudel like a jelly roll.

Cut the strudel in lengths to fit on a greased or paper lined sheet, or bend the strudel to fit in one piece.  Pinch the ends closed.

Brush the top with butter or egg wash.  Bake at 375°F until browned, about 45 minutes.

Brush with butter when you remove it from the oven, and again before service. 

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My baking instructor made a bread turtle.  Or a turtle bread.

My baking instructor made a bread turtle.  Or a turtle bread.

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Bourbon Peach Cobbler
Warm peach cobbler, cold ice cream, wonderful sensations.
Recipe from: Culinary school
Ingredients:
8 peaches, peeled and sliced, about 6 to 8 cups
1/4 cup bourbon
3/4 cup sugar, plus more for dusting
2 Tablespoons cornstarch 
1 teaspoon ground cinnamon
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
16 Tablespoons (two sticks) cold unsalted butter
3/4 cup heavy cream, plus more for brushing
Preheat oven to 375°F.
In a large bowl add the peaches, bourbon, 1/4 cup sugar, cornstarch and cinnamon and mix well to coat the peaches evenly; set aside.
Prepare the dumplings; Sift together flour, 1/2 cup sugar, baking powder and salt into a bowl.  Cut 12 Tablespoons of butter into small pieces.  Add it to the flour mixture and work with your hands until pea sized crumbs are formed.  Pour in the cream and mix just until the dough comes together.  Don’t overwork.  The dough should be slightly sticky, but manageable. 
In a 10 inch cast iron skillet over medium low heat, melt the remaining 4 Tablespoons of butter.  Add the peaches and cook gently until heated through, about 5 minutes.  Drop the dough by Tablespoon fulls over the warm peaches.  There can be gaps, the dough will puff up and spread as it bakes.  Brush the top with some heavy cream and sprinkle some sugar on top.  Place the cast iron skillet on a baking sheet and place in the oven.  Cook for 40 to 45 minutes until the top is browned and the fruit is bubbly.  Serve with vanilla ice cream and maple candied walnuts.

Bourbon Peach Cobbler

Warm peach cobbler, cold ice cream, wonderful sensations.

Recipe from: Culinary school

Ingredients:

  • 8 peaches, peeled and sliced, about 6 to 8 cups
  • 1/4 cup bourbon
  • 3/4 cup sugar, plus more for dusting
  • 2 Tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 16 Tablespoons (two sticks) cold unsalted butter
  • 3/4 cup heavy cream, plus more for brushing

Preheat oven to 375°F.

In a large bowl add the peaches, bourbon, 1/4 cup sugar, cornstarch and cinnamon and mix well to coat the peaches evenly; set aside.

Prepare the dumplings; Sift together flour, 1/2 cup sugar, baking powder and salt into a bowl.  Cut 12 Tablespoons of butter into small pieces.  Add it to the flour mixture and work with your hands until pea sized crumbs are formed.  Pour in the cream and mix just until the dough comes together.  Don’t overwork.  The dough should be slightly sticky, but manageable. 

In a 10 inch cast iron skillet over medium low heat, melt the remaining 4 Tablespoons of butter.  Add the peaches and cook gently until heated through, about 5 minutes.  Drop the dough by Tablespoon fulls over the warm peaches.  There can be gaps, the dough will puff up and spread as it bakes.  Brush the top with some heavy cream and sprinkle some sugar on top.  Place the cast iron skillet on a baking sheet and place in the oven.  Cook for 40 to 45 minutes until the top is browned and the fruit is bubbly.  Serve with vanilla ice cream and maple candied walnuts.

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Roasted Butternut Squash and Apple Puree topped with Maple Candied Walnuts
Everything is right with the universe.
Recipe from: Me
Ingredients:
1/2 Butternut squash, peeled and diced
2 apples, peeled and sliced
1 small red onion, sliced
6 Tablespoons butter, or more (or less) according to your taste
2 Tablespoons red wine vinegar
2 Tablespoons apple cider vinegar or apple juice
1/4 cup maple syrup
salt and pepper to taste
cinnamon, to taste
1 teaspoon vegetable oil
Maple candied walnuts, for serving (Melt butter in a pan, add walnuts, brown sugar and maple syrup stir, coat, taste and adjust seasonings, then spread on parchment paper and let cool.)
Preheat oven to 400°F.  Toss the squash, apples and onion in oil, then toss with salt, pepper and cinnamon to taste.  Place in a baking dish and bake until squash is fork tender, approximately 15-25 minutes.  Remove baking dish from oven and add vinegars and maple syrup. Bake a few minutes more.  Remove from the oven and transfer to a food processor or a sturdy bowl if you want to use a potato masher instead.  Puree in food processor with the butter until smooth and creamy.  Taste and adjust seasonings.  Serve with maple candied walnuts.

Roasted Butternut Squash and Apple Puree topped with Maple Candied Walnuts

Everything is right with the universe.

Recipe from: Me

Ingredients:

  • 1/2 Butternut squash, peeled and diced
  • 2 apples, peeled and sliced
  • 1 small red onion, sliced
  • 6 Tablespoons butter, or more (or less) according to your taste
  • 2 Tablespoons red wine vinegar
  • 2 Tablespoons apple cider vinegar or apple juice
  • 1/4 cup maple syrup
  • salt and pepper to taste
  • cinnamon, to taste
  • 1 teaspoon vegetable oil
  • Maple candied walnuts, for serving (Melt butter in a pan, add walnuts, brown sugar and maple syrup stir, coat, taste and adjust seasonings, then spread on parchment paper and let cool.)

Preheat oven to 400°F.  Toss the squash, apples and onion in oil, then toss with salt, pepper and cinnamon to taste.  Place in a baking dish and bake until squash is fork tender, approximately 15-25 minutes.  Remove baking dish from oven and add vinegars and maple syrup. Bake a few minutes more.  Remove from the oven and transfer to a food processor or a sturdy bowl if you want to use a potato masher instead.  Puree in food processor with the butter until smooth and creamy.  Taste and adjust seasonings.  Serve with maple candied walnuts.

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Grilled Stuffed Soft Shell Crab
I hate soft shell crab.  >[  This is a waste of good crab imperial.  >[  Unless you’re into soft shell crab, then I guess it’s fine. 
Recipe from: Culinary school
Ingredients:
12 fresh soft shell crabs, aprons and gills removed, rinsed and patted dry
2 cups crab imperial
Olive oil, for brushing
Salt and pepper, to taste
Preheat the grill to a medium-high heat.
Stuff the cavity of each crab with about 2 Tablespoons of crab imperial.  Rub each crab lightly with oil, salt and pepper. 
Place the crabs on the grill and cook, turning, until crisp and bright red in colour.  Serve with tomato coulis.

Grilled Stuffed Soft Shell Crab

I hate soft shell crab.  >[  This is a waste of good crab imperial.  >[  Unless you’re into soft shell crab, then I guess it’s fine. 

Recipe from: Culinary school

Ingredients:

  • 12 fresh soft shell crabs, aprons and gills removed, rinsed and patted dry
  • 2 cups crab imperial
  • Olive oil, for brushing
  • Salt and pepper, to taste

Preheat the grill to a medium-high heat.

Stuff the cavity of each crab with about 2 Tablespoons of crab imperial.  Rub each crab lightly with oil, salt and pepper. 

Place the crabs on the grill and cook, turning, until crisp and bright red in colour.  Serve with tomato coulis.