Sep 042012

Serves Four-Six


2-3 King Crab Legs, Split or Whole

18 Large (16-20 Count) Shrimp, Cooked, Peeled (Tails on) Deveined

Red-Tipped Leaf Lettuce

Lemon Wedge

Parsley Sprig

Cocktail Sauce

Line the glass with red tipped (or regular) leaf lettuce. Crush ice (you can buy it, or just use your blender). Fill glass about ¾ full with ice. Place crab legs in center, sticking up, and surround with shrimp. Sprinkle with more crushed ice. Garnish with parsley and lemon wedge.

For Cocktail Sauce:

1 Cup Ketchup

¼ Cup Fresh Squeezed Lemon Juice

3 Tablespoons Horseradish

¼ Cup Minced Celery

1 teaspoon Kosher Salt


If you’re in a hurry…just use the ketchup and horseradish. Mix to your liking.


Originally posted with love for The Boelter SuperStore

Sep 042012

Serves 6 (ish)


2 ½ tablespoons clarified butter

1 tablespoon garlic, minced

1 tablespoon shallot, minced

½ cup shiitake mushrooms, diced

½ cup button mushrooms, diced

½ cup beef stock

¼ cup sherry

1 tablespoon parsley

Salt and pepper to taste

½ cup heavy cream

¼ cup Gruyere cheese, shredded

Heat butter over medium-high heat in a small, heavy bottom sauce pan, add shallot and garlic, sauté about 3 minutes, add mushrooms, continue cooking for about 3 minutes, add sherry, beef stock, salt and pepper, and heavy cream.  Reduce heat to medium, or medium-low, and simmer until sauce is thickened, but not too thick. It should coat a spoon nicely. Add half of the parsley and remove sauce from heat.

Arrange drained escargot in escargot dish, top with sauce, and bake at 350º for about 15 minutes. Add cheese, and bake until cheese is melted and bubbly. Remove from oven. Garnish with the rest of the parsley, and serve with lightly buttered, toasted bread rounds.

Originally posted with love for The Boelter SuperStore!