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!


Jul 312012

Serves 8 (ish)

1 ½ pounds boneless, skinless chicken breast, baked (350º oven—30 minutes), cooled and chopped.

2 tablespoons olive oil

1 tablespoon fresh garlic, minced

½ Spanish onion, chopped (about 1 cup)

1 ½ cups celery, chopped

1 cup carrot, chopped

1 ½ teaspoons chili powder

1 ½ teaspoons cumin


2 cups chicken broth

2 14.5 ounce cans petite diced tomatoes

1 1# can tomato sauce

1 cup Mr. & Mrs. T’s Bold and Spicy Bloody Mary Mix


1 15 ounce can kidney beans

1 15 ounce can black beans

1 15 ounce can great northern beans

½ teaspoon wasabi paste

Kosher Salt

Heat olive oil in heavy bottom pot over medium heat. Sauté garlic and onions until soft, about 5 minutes, add celery, carrot, chili powder and cumin, sauté until soft, about 10 minutes. Pour in chicken broth, tomatoes, tomato sauce and bloody Mary mix. Simmer for about an hour. Add kidney beans, black beans, and wasabi paste; continue to simmer another 15-20 minutes. Kosher salt to taste. Add white beans last, simmer another 5 minutes and turn off heat. Serve with desired accoutrements (suggestions: cheese, sour cream, cilantro, tortilla chips, avocado, corn bread).