Good Morning!!! It's a warm morning here in CT, the sun is shining, the dog is quiet, and I think I'll be smelling garlic coming out of my pores for the next few days. That's ok, though. You know out motto - can there every be too much garlic?!?! Anyways... as you've noticed, we are trying to fashion our menus around what is on sale at local grocery stores, and this week Stew Leonard's had king crab legs on sale. Now, let me be honest - none of us have ever had king crab legs. We were nervous and a little hesitant - but at practically 50% off - and because it is our duty as food bloggers to try new things (haha), we gave them a shot. And damn - they were good!
Cocktail - Melon Cucumber Mojito
Jennifer is putting this juicer to work! We muddled mint, sugar, and limes. Then we added white rum, and topped with a juiced concoction of fresh cucumber, honeydew melon, and a little lemonade. Superb. Fantastic. I'm going to be drinking these all summer!!!
Appetizer - Garlic Butter Baked Crab Legs
Okay, so we followed this recipe exactly and it turned out perfectly. (We did cut some slits into each leg so that when basting with garlic butter, it would seep into the crab meat.) When serving, I would highly recommend using kitchen shears to split open the crab legs. Since this is the first time making them, we can't compare against steamed, however I will say that we didn't even need drawn butter! The fabulous garlic butter really soaked into the meat and it was absolutely delicious! (Side note: super fresh garlic + copper oxidization = blue garlic! Not sure what that means, but our garlic turned blue in the saute pan, and when we googled it, it said still ok to eat.)
Entree - Shrimp Rockefeller over Fettucine
So you basically take all the flavors of Oyster Rockefeller and mix it with shrimp scampi. (Basically, garlic and butter again.) This was fantastic! And the wilted spinach was really such a change that it took the meal to another level. Served over some fresh fettucine, it was a perfect entree.
Side Dish - Bacon Wrapped Asparagus with Parmesan
We took asparagus bundles, wrapped them in bacon, sprinkled with parmesan cheese and roasted until the bacon was cooked through. My favorite way of cooking asparagus! The veggie gets a great crispness to it and bacon is always a fabulous addition. (Who doesn't like bacon?) The parmesan was a new twist (thanks, Nick), and was a fantastic addition!
Final Plate
Final Plate
Wine - 2011 Les Piliers Viognier
So we've really been trying to match wines ourselves recently, and we think this one was another great pairing! This French white was bold and full bodied with flavors of peach and melon with just enough acidity to keep it from being too sweet. Great white wine!
Dessert - White Chocolate Bread Pudding with White Chocolate Sauce
Like little bites of calorie-filled heaven! We're not huge bread pudding people, so we don't really have a frame of reference, but this was fantastic. Basically it's diced up French bread mixed with a white chocolate custard and baked until soft. Then its topped with white chocolate sauce. Yes, it's heavy. Yes, it's a lot of white chocolate. Yes, it's decadent and you'll love it!
So overall, another fantastic meal! We went out on a limb with the king crab legs, and it paid off for us! And while it seems like we went through a dozen heads of garlic, it was absolutely worth it!
Next Week - Cornish Hens 2.0
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