I want to have some king crab for New Year's eve but would like to order them online. The product I see in the grocery stores looks old and freezer burned. I have ordered lobster online and had good luck but crab I'm not sure about. Anyone have any experience with this? I think crab season starts in October and goes until February right? Also how many pounds per person? We will have other seafood to go with this but crab is the favorite.
I'm getting ready to bottle my Lemoncello and I'm wondering if I can candy the peels. They have been soaking for 3 1/2 months in 100 proof vodka and are pale in color. Would they taste good? Should I just blanch once then in the sugar syrup? Not waste my time?
I am making a birthday dinner for a friend and she has requested Mushroom Risotto and Salmon. My question is what to season the salmon with? S and P seems to simple, mushrooms are so distinctive so I don't know what to do with the salmon. I will also have steamed green beans on the side. Any ideas?
I am in the process of making Lemoncello and it has left me with 12 cups of lemon juice. I plan on making lemon curd and lemon sorbet but that still leaves me with quite a bit of juice left. Any ideas on what I can make with all this juice?
I would like to make my potato gratin a day ahead to save time the day of my dinner party. I will use Yukon gold potatoes and will par cook them in cream so they will maintain the starch and not turn brown and assemble in the pan. Will this hold overnight and still taste good?
We will be in Seattle to celebrate my hubby's 50th and I need some help choosing a place. Price isn't a factor nor is location. What I want is some really good seafood in a not to stuffy place. I have been searching the internet but want some first hand advice. Where else but here for the best foodies anywhere. Thanks for your help.
I'm hosting a party the first week in January and I'm stuck on what to make. I want it to be different than all the holiday stuff but special. Also something that would appeal to many people. I can cook so throw anything at me. thanks.
Most scones suffer from being too sweet. I went to the other side—to the savory scone side. You can find sun-dried tomatoes in the dried fruit section, which I like better for this recipe than the jarred kind. This way, you're just adding the dried tomatoes, not any oil or extra liquid.