tag:blogger.com,1999:blog-786868821278044092024-02-20T20:13:16.703-05:00Green Crab CafeGreen crabs have invaded the coast of New England where I live and they are here to stay. If you care about the environment you may want to help mitigate their population in order to restore our coastal estuary, soft-shell clam flats, eelgrass beds and salt marshes. One way that I like to help is by hunting/trapping and eating as many of them as possible. I urge you to join me by eating more green crabs!Unknownnoreply@blogger.comBlogger87125tag:blogger.com,1999:blog-78686882127804409.post-8502868082666034152023-06-03T23:55:00.000-04:002023-06-04T00:40:37.743-04:00Vietnamese Crab and Asparagus Soup (Sup Mang Cua)<p><i>Apparently Vietnamese crab and asparagus soup (súp măng cua) is a popular soup eaten on special occasions such as wedding banquets in Vietnam. My parents grew up eating this soup (in Vietnam). My father remembers his older brother, a self-trained chef who owned a catering business would make this delicious soup for weddings and other ceremonial events. Fresh asparagus was not available so he made it using canned ones imported from Taiwan. My father said the asparagus became thin strands when cooked. My mother said her family would make this soup also using canned asparagus. I don't remember ever eating this soup as a child in Vietnam. Perhaps during the war people lacked access to these luxury items. Over the last several decades I have traveled to Vietnam countless times, attended many special events and ate in restaurants all over the country I don't recall eating this soup or seeing it on a menu. Once in Da Lat I was delighted to find a vendor selling fresh but very tall thin asparagus in a market. I bought some to cook for my grandmother. I was disappointed to find that they were tough and inedible.<br /><br />During the beginning of the pandemic I started a small garden. It wasn't intentionally planned but it turned out to be quite therapeutic, educational and kept me busy during the spring and summer months. In the spring of 2021 my father came and helped me plant asparagus roots, other vegetables and berries. The following spring I planted more asparagus roots and seeds. As some of you may know they take about 2-3 years before they can be harvested. Finally this spring I am able to pick some. Freshly harvested asparagus are delicious--tender and sweet.<br /><br />In this simple recipe you may use as much asparagus and crab meat as you prefer. My mother picked the scrumptious crab meat from 4 large fresh caught Maine Jonah crabs. If you are not very skilled at picking crab meat you may certainly purchase from a can or already picked meat from a fish market. Some people cut the asparagus in 1/2 to 1 inch pieces. I prefer to slice mine as thinly as possible on a bias. I like to place my whisked egg in a small bag, cut a tiny hole in one corner and while stirring the pot I drizzle the egg in the pot. This will create elongated wispy strands. If you prefer the soup to be thicker then add more cornstarch or tapioca. Be sure to mix it with cool or cold water before you add it to the pot. The Vietnamese people generally make this soup using chicken or pork broth, but not me. I am trying to make a dent in the population of the highly invasive green crabs! I seasoned my soup only with fish sauce. Feel free to garnish with fresh chopped scallions, chopped cilantro and white or black pepper.</i></p><p></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm08XvwnkD58arg-mPKjWHmI4a6N1oPaITTfNg0X3QD3Ig8CkP2J3-TyBlenk9iaDbNlGYAd5vj_SH5f_vIi0b5dhGBJ1YuOiRFkuU3mFWZ0XnGUNtQguSTaxxdMkT7bzBLrW5Esx51SComLaBmT-RxLlYokB7t-gcgjfFjOG0UCPNBb1lGaMeh0jj/s724/DSC_1505.aabb.c%20(724%20x%20483).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="483" data-original-width="724" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm08XvwnkD58arg-mPKjWHmI4a6N1oPaITTfNg0X3QD3Ig8CkP2J3-TyBlenk9iaDbNlGYAd5vj_SH5f_vIi0b5dhGBJ1YuOiRFkuU3mFWZ0XnGUNtQguSTaxxdMkT7bzBLrW5Esx51SComLaBmT-RxLlYokB7t-gcgjfFjOG0UCPNBb1lGaMeh0jj/w458-h304/DSC_1505.aabb.c%20(724%20x%20483).jpg" width="458" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span> Vietnamese Crab and Asparagus Soup (Sup Mang Cua) <br /></span></td></tr></tbody></table><span> </span><br /><p><b>Vietnamese Crab and Asparagus Soup (</b><b>Súp Măng Cua)</b><br /><br />Ingredients:<br /><br />4 cups of <a href="http://www.greencrabcafe.com/2021/12/basic-green-crab-stock.html">Basic Green Crab Stock</a> </p><p> About 1 Tbsp of oil <br /><br />1/2 small onion or 1 shallot, finely chopped<br /><br />1 thumbnail size ginger, washed, finely grated, optional<br /><br />About 8-10 tender asparagus shoots, washed, cut on a bias<br /><br />Crab meat, about 8-10 oz<br /><br />1 egg, whisked<br /><br />Salt or fish sauce to taste<br /><br />2-3 Tbsp of cornstarch or tapioca starch and 1-2 Tbsp cold water, mix well </p><p>1 scallion, chopped </p><p>Ground white or black pepper, optional</p><p>Chopped fresh cilantro, garnish, optional<br /><br />Method:<br /><br />Heat a pot with crab broth until it starts to boil then turn the heat to low.<br /><br />Heat a pan with oil. Add onion and ginger. Saute until onion is soft. Add asparagus and saute until asparagus is soft. Add crab meat and gently saute a few times, try not to break the crab meat into smaller pieces. Add the contents to the crab broth. Turn the heat to medium high. Once the broth is simmering slowly stir in the egg. Season with salt or fish sauce to taste. Add cornstarch or tapioca and water mixture. Add scallions and turn off heat. Sprinkle in pepper and garnish with chopped cilantro and more chopped scallion with each serving if interested.<br /><br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7kM_-Yn2aRZf8FfTz8Thhe2w4iyd7VY39-o8-J1jzQJrmGRJwYbdudM2Qh-r5pPoiSeKNrCi5cVkzl7w4eb1CNjhP2GEU-c2na9Mq4qEYtab-XWM82y-Pzo9RTNvDohkENa-hCTN6K5koibhYbAXvK2teugboOIFdn1hs6Xnk7l7toeDg_BxbcmN0/s724/DSC_1434.aabb.c%20(724%20x%20483).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="483" data-original-width="724" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7kM_-Yn2aRZf8FfTz8Thhe2w4iyd7VY39-o8-J1jzQJrmGRJwYbdudM2Qh-r5pPoiSeKNrCi5cVkzl7w4eb1CNjhP2GEU-c2na9Mq4qEYtab-XWM82y-Pzo9RTNvDohkENa-hCTN6K5koibhYbAXvK2teugboOIFdn1hs6Xnk7l7toeDg_BxbcmN0/s320/DSC_1434.aabb.c%20(724%20x%20483).jpg" width="320" /></a></td></tr><tr align="center"><td class="tr-caption">crab broth, crab meat, asparagus, onion, ginger, and scallion<br /></td></tr></tbody></table></p><br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-78686882127804409.post-66017619668505569152021-12-22T18:18:00.002-05:002021-12-22T18:21:59.559-05:00Leek and Green Crab Soup<p><i></i></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEglta322vHPqsEZtNLVzwrKocvJwDD4ini27W2IbwziNAvc9pAHtuxqpUauj88T0WEIKe2KgrWIHAXLSQHVCcTVI8CukWbPdtPUuqXKyv005RxZUK4Ookyc6OBUEbiGOLSmt5eo6-XWnDooxorH5wUaAV_MeSv4pp2GnwfYoaBKX3lFMfuUf8tH7LuR=s731" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="548" data-original-width="731" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEglta322vHPqsEZtNLVzwrKocvJwDD4ini27W2IbwziNAvc9pAHtuxqpUauj88T0WEIKe2KgrWIHAXLSQHVCcTVI8CukWbPdtPUuqXKyv005RxZUK4Ookyc6OBUEbiGOLSmt5eo6-XWnDooxorH5wUaAV_MeSv4pp2GnwfYoaBKX3lFMfuUf8tH7LuR=w400-h300" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">leek and green crab soup<br /></td></tr></tbody></table><i> </i><p></p><p><i>I love eating leek and potato soup. However, this is without the potato and it is equally tasty. If this soup is too thick then add extra stock.<br /></i></p><p><b>Leek and Green Crab Soup</b></p><p>Ingredients:</p><div style="text-align: left;">4 leeks, halved lengthwise, sliced thinly, washed and drained</div><div style="text-align: left;">About 2 Tbsp olive oil</div><div style="text-align: left;">About 2 Tbsp of butter (salted or unsalted)<br /></div><div style="text-align: left;">3 C <a href="http://www.greencrabcafe.com/2021/12/basic-green-crab-stock.html">Basic Green Crab Stock</a></div><div style="text-align: left;">1 C heavy cream or half and half</div><div style="text-align: left;">About 1 1/2 to 2 tsp sea salt</div><div style="text-align: left;"> </div><div style="text-align: left;">Method:</div><div style="text-align: left;"> </div><div style="text-align: left;">Saute the leek in oil and butter over medium high heat until the leek is tender and soft, about 10-15 minutes. Puree the leek and broth. Heat the mixture in a pot and add cream, season with salt. Whisk well to mix and serve hot. May serve with a drizzle of extra cream if interested.<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-78686882127804409.post-88090772004469645442021-12-22T18:13:00.001-05:002021-12-22T18:19:38.291-05:00Leek, Potato, and Green Crab Soup<p><i></i></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhrlnqBMG3eIAJ81Us654PnFABZFQX8QbB9d5RoRDQj5nMIMt7-0kXzsQPMxAoIyF8VWeMjvMKv4QZNKN_uFLXkRs2KyMjvA-40LCkDrMdx83JfHbBzgsiOPyWw5Uogk-4-nLNc8ainDPF503liCxKobwwwhjgPqzFw0TqDAu0YwAUsXYV8ONv8evbg=s548" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="548" data-original-width="411" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhrlnqBMG3eIAJ81Us654PnFABZFQX8QbB9d5RoRDQj5nMIMt7-0kXzsQPMxAoIyF8VWeMjvMKv4QZNKN_uFLXkRs2KyMjvA-40LCkDrMdx83JfHbBzgsiOPyWw5Uogk-4-nLNc8ainDPF503liCxKobwwwhjgPqzFw0TqDAu0YwAUsXYV8ONv8evbg=w300-h400" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">leek, potato, and green crab soup<br /></td></tr></tbody></table><i> </i><p></p><p><i>Recently Dr. Becca Selden, from the Department of Biological Sciences
at Wellesley College in Massachusetts invited me for a green crab
cooking demo. I made 2 simple soups and both were well received by those who attended. I am glad I left the campus with empty pots! One of them is this leek, potato, and green crab soup using half green crab stock and half chicken stock. I don't like to waste food so if the leek has some greens on it I usually use it for extra fiber and color. If you prefer a thicker soup then decrease the amount of stock use to blend and gradually add more to the consistency you like. It's easier to thin it later. You certainly can make this using all green crab stock.<br /></i></p><p><b>Leek, Potato, and Green Crab Soup</b></p><p>Ingredients: </p><div style="text-align: left;">1 large leek or 2 small, cut lengthwise, sliced, washed and drained<br /></div><div style="text-align: left;">1 Tbsp olive oil</div><div style="text-align: left;">1 Tbsp butter (salted or unsalted)<br /></div><div style="text-align: left;">2 large potatoes, peeled and cubed<br /></div><div style="text-align: left;">2 C chicken stock</div><div style="text-align: left;">2 C <a href="http://www.greencrabcafe.com/2021/12/basic-green-crab-stock.html">Basic Green Crab Stock</a></div><div style="text-align: left;">1 C heavy cream or half and half<br /></div><div style="text-align: left;">About 1 to 1 1/2 tsp salt <br /></div><p>Method:<br /></p><p>Saute leek in oil and butter over medium high heat until the leek is tender and soft, about 10-15 minutes. Boil the potato in chicken broth until fork tender. Puree leek, potato, chicken broth, and crab stock to the smoothness that you prefer. Add cream, season with salt, and cook at medium low heat until everything is heated through. Whisk to blend. May garnish with a drizzle of cream, a pinch of ground black or white pepper, chopped chives, or anything you prefer. <br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-78686882127804409.post-35267323589975697922021-12-18T22:27:00.001-05:002021-12-18T22:27:55.421-05:00Basic Green Crab Stock<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgplrQQ2vHgFoJZ-nxqr7dVo5Dq458BPg95Z8l9QW3RIGPOaLb-cRwB9z4VOt2jj0E756dRrKhlXlU98iAuhaWUB-geOl-J6XFEM8c8gMynuTFczaIXDOGtlA0n4ObxntKb4qUcKttjeH-B4BPBEYbEy1W3W20MK5WpoGLMvxXmwJuEEmsS4fG0RMIz=s724" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="483" data-original-width="724" height="249" src="https://blogger.googleusercontent.com/img/a/AVvXsEgplrQQ2vHgFoJZ-nxqr7dVo5Dq458BPg95Z8l9QW3RIGPOaLb-cRwB9z4VOt2jj0E756dRrKhlXlU98iAuhaWUB-geOl-J6XFEM8c8gMynuTFczaIXDOGtlA0n4ObxntKb4qUcKttjeH-B4BPBEYbEy1W3W20MK5WpoGLMvxXmwJuEEmsS4fG0RMIz=w374-h249" width="374" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">basic green crab stock<br /></td></tr></tbody></table><p><i>I have posted a few green crab
stocks with ingredients besides green crabs and water. This particular
basic stock is made with just 2 ingredients, green crabs and water. When
I make my stock I avoid adding salt unless I plan on using it
immediately. You can make any stock as concentrated as you prefer. If
you make a concentrated stock then you will need less water, which to me
means less storage space in the refrigerator or freezer. In general my
green crabs to water ratio is about 15 crabs for 2-6 cups of water.
These green crabs vary in size so my water will depend on this and
how concentrate I prefer. Don't be afraid to experiment. Most of the
time I clean the crabs, crush them and add water. I don't focus on any
particular crab to water ratio and I hope you don't either. You may
also check out these posts: <a href="http://www.greencrabcafe.com/2018/11/how-to-process-green-crabs-humanely.html">How to Process Green Crabs Humanely</a>, <a href="http://www.greencrabcafe.com/2018/06/how-to-prepare-green-crabs-for-making.html">How to Prepare Green Crabs for Making Stock</a>, <a href="http://www.greencrabcafe.com/2018/06/simple-green-crab-stock.html">Simple Green Crab Stock</a>, and <a href="http://www.greencrabcafe.com/2019/09/green-crab-stock-for-chowders.html">Green Crab Stock For Chowders</a>.</i></p><p><b>Basic Green Crab Stock </b> <br /></p><p>Ingredients:</p><div style="text-align: left;">Crabs</div><div style="text-align: left;">Water</div><p>Method: </p>Remove
the carapace, gills, apron and mouth from each crab. Wash well in cold
to remove all the mud and sand. Crush the crabs, put them in a large pot
and add water. Boil gently and stir occasionally for about 25-30
minutes. Strain right away or let it cool and strain. Before using may
add more water if the stock is too concentrated for your taste. May
compost the shells.<p> </p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-78686882127804409.post-9299749600473144632021-12-18T22:18:00.004-05:002021-12-21T21:11:06.868-05:00Butternut Squash and Green Crab Soup<p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjoDR-aG9NhREqrXs3MSqz9xwAO58QU-Jh6qv98rvRVw4f-l8rMT2XLGO6dVAS8DbCdxh38Ydxap1znI57vsouc1Hvm6WP3nUFPZRKUR9VjejuB6FvNBw5oFWN6uFGPoxS18EaCLyiqcIeX7k1kqSbDVql8ixgSPeDxhxK8Y__w2yv6o0kvIzFf7bZU=s548" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="548" data-original-width="411" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjoDR-aG9NhREqrXs3MSqz9xwAO58QU-Jh6qv98rvRVw4f-l8rMT2XLGO6dVAS8DbCdxh38Ydxap1znI57vsouc1Hvm6WP3nUFPZRKUR9VjejuB6FvNBw5oFWN6uFGPoxS18EaCLyiqcIeX7k1kqSbDVql8ixgSPeDxhxK8Y__w2yv6o0kvIzFf7bZU=w277-h320" width="277" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">butternut squash and green crab soup<br /></td></tr></tbody></table><i><br /></i><p></p><p><i>It has been a long time since I posted anything on this blog. I am still working full-time as a family nurse practitioner at the clinic seeing patients. Despite the long hours I managed to stay healthy perhaps due to eating a copious amount of green crabs! </i>😃<i> <br /></i></p><p><i>Recently Dr. Becca Selden, from the Department of Biological Sciences at Wellesley College in Massachusetts invited me for a green crab cooking demo. I made 2 simple soups for the students and faculty to try. I was pleased and impressed to see so many students excited about eating green crabs! One of the soups was a butternut squash and green crab soup. I made it using coconut milk instead of dairy in case anyone was lactose intolerant. Luckily no one there had any food allergy or issues which made me very happy.</i></p><p><b>Butternut Squash and Green Crab Soup</b></p><div style="text-align: left;">Ingredients:</div><div style="text-align: left;"> <br /></div><div style="text-align: left;">1 butternut squash (about 2 1/2 to 3 lbs)</div><div style="text-align: left;">Olive oil </div><div style="text-align: left;">1 head of garlic<br /></div><div style="text-align: left;">1 small white or yellow onion</div><div style="text-align: left;">3 1/2 to 4 C Basic Green Crab Stock (see recipe below)<br /></div><div style="text-align: left;">1 C coconut milk</div><div style="text-align: left;">About 1/2 tsp salt to taste</div><div style="text-align: left;">About 1/2 tsp white or black pepper to taste</div><div style="text-align: left;">Coconut Drizzle (see recipe below) </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Method:<br /></div><p>Peel and cut the butternut squash in half. Remove and discard the seeds. Slice the squash about 1/2 inch thick. Line in a single layer on a cookie sheet and drizzle with a little olive oil. Wrap the whole garlic in foil (may drizzle with oil if interested). Roast the squash and garlic in a preheated oven at 400 degrees F until the squash is fork tender, about 25-30 minutes. May broil for the last 5-10 minutes if interested. Peel and dice the onion. Saute the onion in a little olive oil until translucent and soft. Puree the roasted butternut squash, roasted garlic, sauteed onion, broth and coconut milk. Heat the pureed mixture until hot. Season with salt and pepper to taste. Whisk well to blend and serve hot with some coconut drizzle (see recipe below).</p><p> <br /></p><p><b>Coconut Drizzle</b><br /></p><div style="text-align: left;">Ingredients:</div><div style="text-align: left;"> </div><div style="text-align: left;">Approximately 1 Tbsp of cornstarch </div><div style="text-align: left;">Approximately 1 Tbsp water </div><div style="text-align: left;">1/2 C coconut milk</div><div style="text-align: left;">Pinch of salt<br /></div><p>Method: </p><p>Mix the cornstarch and water until well blended. Cook this with coconut milk and salt. Whisk to blend. Drizzle over the butternut squash and green crab soup to garnish.</p><p><br /></p><p><i>I have posted a few green crab stocks with ingredients besides green crabs and water. This particular basic stock is made with just 2 ingredients, green crabs and water. When I make my stock I avoid adding salt unless I plan on using it immediately. You can make any stock as concentrated as you prefer. If you make a concentrated stock then you will need less water, which to me means less storage space in the refrigerator or freezer. In general my green crabs to water ratio is about 15 crabs for 2-6 cups of water. These green crabs vary in size so my water will depend on this and how concentrate I prefer. Don't be afraid to experiment. Most of the time I clean the crabs, crush them and add water. I don't focus on any particular crab to water ratio and I hope you don't either. You may check out these posts: <a href="http://www.greencrabcafe.com/2018/11/how-to-process-green-crabs-humanely.html">How to Process Green Crabs Humanely</a>, <a href="http://www.greencrabcafe.com/2018/06/how-to-prepare-green-crabs-for-making.html">How to Prepare Green Crabs for Making Stock</a>, <a href="http://www.greencrabcafe.com/2018/06/simple-green-crab-stock.html">Simple Green Crab Stock</a>, and <a href="http://www.greencrabcafe.com/2019/09/green-crab-stock-for-chowders.html">Green Crab Stock For Chowders</a>.</i></p><p><b>Basic Green Crab Stock </b> <br /></p><p>Ingredients:</p><div style="text-align: left;">Crabs</div><div style="text-align: left;">Water</div><p>Method: </p><p>Remove the carapace, gills, apron and mouth from each crab. Wash well in cold to remove all the mud and sand. Crush the crabs, put them in a large pot and add water. Boil gently and stir occasionally for about 25-30 minutes. Strain right away or let it cool and strain. Before using may add more water if the stock is too concentrated for your taste. May compost the shells.<br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-78686882127804409.post-66287531011812552902020-11-02T21:26:00.002-05:002020-11-02T21:26:40.475-05:00Quick Green Crab Noodle Soup<i>This quick green crab noodle soup is made using <a href="http://www.greencrabcafe.com/2020/06/basic-rehydrated-green-crab-stock.html">Basic Rehydrated Green Crab Stock</a>. You can also use other stocks (<a href="http://www.greencrabcafe.com/2018/06/simple-green-crab-stock.html">Simple Green Crab Stock</a> or <a href="http://www.greencrabcafe.com/2019/09/green-crab-stock-for-chowders.html">Green Crab Stock for Chowders</a>) that I have on this blog. This noodle soup recipe is made for 1 portion but may be adjusted to double or more. This dish is versatile and easily adaptable, use what you have or prefer. Let your imagination and food preference dictate what you add to this soup.</i><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS_lrX8xm_uYfbtqJR_drJgMidJOme_GUtt9fzKHjwicfpiZqg-1otb18XZ34sLXwNNDE2UT7TJuOpA4vdRYQRAgqmGgFW0i26bfv-NEVCVv99r38qpEVg3NsoqeyrAaV56nCH_vIyptA/s1600/3CaLSnaQirjfEm5uLQfDoJNSMWkJVlUtQvQ3bZdd35OnkOjsKNLa_EUjoLfdRysZ8YBGg-KljCVwp0gcrK82EAM2Pvtn7VRlfgRUJGA3egmkQzQd08psR-WCMCX4Ozv2afAMziKYqRLYW4900WJQwnyb2iOjjeFsPXo3oQdQ_2HBlEqFEBZF1aD7BCp5E3ndwFhrAWAzruvbEb_AlWJv_.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="583" data-original-width="437" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS_lrX8xm_uYfbtqJR_drJgMidJOme_GUtt9fzKHjwicfpiZqg-1otb18XZ34sLXwNNDE2UT7TJuOpA4vdRYQRAgqmGgFW0i26bfv-NEVCVv99r38qpEVg3NsoqeyrAaV56nCH_vIyptA/s400/3CaLSnaQirjfEm5uLQfDoJNSMWkJVlUtQvQ3bZdd35OnkOjsKNLa_EUjoLfdRysZ8YBGg-KljCVwp0gcrK82EAM2Pvtn7VRlfgRUJGA3egmkQzQd08psR-WCMCX4Ozv2afAMziKYqRLYW4900WJQwnyb2iOjjeFsPXo3oQdQ_2HBlEqFEBZF1aD7BCp5E3ndwFhrAWAzruvbEb_AlWJv_.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">quick green crab noodle soup</td></tr>
</tbody></table><p>
<br />
<b>Quick Green Crab Noodle Soup</b><br />
<br />
Ingredients:<br />
<br />
1 bunch of fresh egg noodles <br />
Approximately 2 cups of green crab stock<br />
Some ground pork (amount depending on your preference)<br />
1 handful of fresh watercress, washed well<br />
1-2 dried baby sugar kelp, cut into approximately 1-inch lengths<br />
Fish sauce to taste <br />
Some chopped fresh cilantro leaves <br />
Some chopped scallions<br />
<br />
Method:<br />
<br />
Blanch the fresh egg noodles for a few minutes to cook and soften, strain, and place in a large bowl. Heat the stock with the meat. Once the meat is cooked add the vegetables. Season with fish sauce. Once the vegetables are just wilted remove from heat and pour over the noodles. Garnish with cilantro and scallions.</p><p></p><p><i>Helpful Hints: </i></p><p><i>Here are a few ingredients that I like to add to this type of noodle soup.</i><br />
<br />
<i>Noodles: Egg noodles, bean thread glass noodles, rice noodles.<br /></i></p><p><i>Vegetables: Watercress, spinach, stinging nettle, lamb's
quarter, bok choy, fiddlehead, ramp, sprout, seaweed, asparagus, bean, pea,
carrot, daikon, mushroom.</i></p><p><i>Protein: tofu, egg,
seafood, meat.</i></p><p><i>Garnish: herbs, scallions, microgreens, fried
shallots, fried garlic, pickled radish, pickled mustard greens, chili peppers.</i></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-78686882127804409.post-64836555666196538122020-07-24T22:25:00.001-04:002020-07-30T16:03:14.640-04:00How to Compost Green Crabs<div style="text-align: center;">
<b>How to Compost Green Crabs </b></div>
<br />
Every time I hear someone compost perfectly edible items I cringe because I don't like to see, hear, or read about wasted food. I believe in consuming what you can first and only compost what is inedible after. This same concept goes for the invasive green crabs. Just like anything, there are many different methods to compost matters but this short post is about how I compost green crabs. After returning home from the dock with a bucket of crabs I would spend some time preparing them by removing the carapace, apron, gills, and mouthparts to discard. Please check out <a href="http://www.greencrabcafe.com/2018/08/how-to-prepare-hard-shell-green-crabs.html">How to Prepare Hard-Shell Green Crabs</a> post for further details and tutorials. I save the bodies and roe separately for cooking. The discarded parts would be boiled for about 5 minutes, just long enough to cook them. The reason I devote in this extra 5-minute step is to decrease the stench of decaying shellfish and to prevent attracting animals and insects to my outdoor compost container. I would empty the cooked discarded parts and liquid in my home-made recycled compost receptacle--made from an old wooden cabinet minus the back and a door. It lies open to the ground and the top covers with a wire mesh nailed to a wooden frame heavy enough to prevent it from blowing away or having it knocked over by most animals. I say most because we do have an occasional bear visiting in the area (New Hampshire). One of our neighbors is known to have frequent conversations with bears! My husband saw a black bear recently while driving so they are definitely around!<br />
<br />
Do add a little soil to the container for the worms to be happy. These worms are usually well fed and large, great for fishing bait! And about once or twice a month turn the organic material inside in order for the items to break down more evenly. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWuUrhROWwwX0xN6o3DcN6yulQ28yOQfT6NtMlaB-zsDRBNRP8v5hrx1Dg5ZG_SojRCBPqlkEJGh03qZ96rnwW8yxLRAwTb265Jze_gqFCo7tkRQHHAjZhCk57QfVaMrk-32xgp14P2ZQ/s1600/cI7KsElI1AthXJqDVP1yoWHQdZnzsDiqIkMtPHZT81elTyKLZLYAiMBMTO2xbntfkbeAhYhf9Dvsfdg5yITHW6rRGLNeMnrdiF84r4O6zxtXsZld4jK4T2_v02Ldfk3t96aC5WSjKZahti_dgfWcJSP7PJrkln6R6YEXmh7CHLChN2gmFJVWsGIk23f4wbSP1r72iVjn2eF5KShsJi33z.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="592" data-original-width="790" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWuUrhROWwwX0xN6o3DcN6yulQ28yOQfT6NtMlaB-zsDRBNRP8v5hrx1Dg5ZG_SojRCBPqlkEJGh03qZ96rnwW8yxLRAwTb265Jze_gqFCo7tkRQHHAjZhCk57QfVaMrk-32xgp14P2ZQ/s400/cI7KsElI1AthXJqDVP1yoWHQdZnzsDiqIkMtPHZT81elTyKLZLYAiMBMTO2xbntfkbeAhYhf9Dvsfdg5yITHW6rRGLNeMnrdiF84r4O6zxtXsZld4jK4T2_v02Ldfk3t96aC5WSjKZahti_dgfWcJSP7PJrkln6R6YEXmh7CHLChN2gmFJVWsGIk23f4wbSP1r72iVjn2eF5KShsJi33z.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">discarded inedible crab parts</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn9A4qc11LIjJT2_Ih6yEOa3EtbtskhLyQQemnmpKSoEsw9qFBKRaOKZzcK03SAtJzoP0EgKyTCi3mpMkTn-LAk-LXOd1x8hl2ks4a7IC0RjJstpxfKrWuLAFWAVzVKmHE2KIZ1bqPev0/s1600/hUyQxeCz8tAAzIWuoyDG8hAxOKWdW70z6V7v9nWkh9adGgbTxZlUMorOLwoUS6Q06ZF954_Jn7lDX-fE3lLvTLOOkGYQfj7ENVcougWvAYQXr8y4Xqxlz10P5EcrbCoiXPW_wH66cy3arErs1wn693JHpEpBpjDc_Bj8m_6dQgLVbBScyMdaZelf5JiL5n97q5IBGTz_39nXJAk0Eka99.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="592" data-original-width="790" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn9A4qc11LIjJT2_Ih6yEOa3EtbtskhLyQQemnmpKSoEsw9qFBKRaOKZzcK03SAtJzoP0EgKyTCi3mpMkTn-LAk-LXOd1x8hl2ks4a7IC0RjJstpxfKrWuLAFWAVzVKmHE2KIZ1bqPev0/s400/hUyQxeCz8tAAzIWuoyDG8hAxOKWdW70z6V7v9nWkh9adGgbTxZlUMorOLwoUS6Q06ZF954_Jn7lDX-fE3lLvTLOOkGYQfj7ENVcougWvAYQXr8y4Xqxlz10P5EcrbCoiXPW_wH66cy3arErs1wn693JHpEpBpjDc_Bj8m_6dQgLVbBScyMdaZelf5JiL5n97q5IBGTz_39nXJAk0Eka99.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">boiling discarded crab parts</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNWEpaWytEleq10HcpeaEi-Brf4KdHj7H3eiIwgRjMmLqOQ5p38NeAdDYJu-m-DOxicYjXDoeZQU8jcamNUIN-GNp6A0ac15fzrs8sSIkiWCITv7yTiFnGBAcUaz_kMcA30R6_Q8sKdaE/s1600/qjjwLUuKiNKeAPNF8RMPrJqaw3YZjeQW2xd5YW6292k8_9uLAsIoGW85PP7H5zVUgsrLzU0J2OgOoRbegbDQ-15W2MxgUvdPhm2VlDtRjVk7jbEggS3QziBKC1LR-VZ-RyytXweYJffNxFbWMxB6kxGlrrooxit6gbn4NK8Q8O4wYpSwqXZD7yMa4RWIEImnRgUaYUgzkHEKO4dzFVMFz.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="592" data-original-width="444" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNWEpaWytEleq10HcpeaEi-Brf4KdHj7H3eiIwgRjMmLqOQ5p38NeAdDYJu-m-DOxicYjXDoeZQU8jcamNUIN-GNp6A0ac15fzrs8sSIkiWCITv7yTiFnGBAcUaz_kMcA30R6_Q8sKdaE/s400/qjjwLUuKiNKeAPNF8RMPrJqaw3YZjeQW2xd5YW6292k8_9uLAsIoGW85PP7H5zVUgsrLzU0J2OgOoRbegbDQ-15W2MxgUvdPhm2VlDtRjVk7jbEggS3QziBKC1LR-VZ-RyytXweYJffNxFbWMxB6kxGlrrooxit6gbn4NK8Q8O4wYpSwqXZD7yMa4RWIEImnRgUaYUgzkHEKO4dzFVMFz.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">DIY compost bin</td></tr>
</tbody></table>
<span id="goog_946104691"></span><span id="goog_946104692"></span><br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-78686882127804409.post-9373585763687304332020-07-14T23:13:00.000-04:002020-07-14T23:13:08.573-04:00Sauteed Cabbage, Tomato and Stinging Nettle<i>I normally make this dish with just cabbage, tomato, meat, and water or chicken stock. This time I added a large handful of stinging nettles that I harvested for extra nutrients, texture, and color. Use however many tomatoes you prefer. I love fresh tomatoes so I used 3 medium-sized ones. You may use ground or thin slices of meat such as pork, turkey, or chicken for this dish. You may use either stock from dried crabs or fresh crabs.</i><br />
<br />
<i>Be sure to harvest stinging nettle with gloves and proper harvesting clothing
(i.e., pants, socks, closed shoes, long-sleeved shirt, and etc.) as they do sting! Please eat only wild plants that you can positively identify.
If you have any health problems or are taking any medicines
(prescription, over-the-counter or herbal supplement) please consult
with your health care providers before eating any wild edible plants.</i><br />
<br />
<i>Here are a few links on stinging nettle.</i><br />
<br />
<i><a href="https://www.webmd.com/vitamins/ai/ingredientmono-664/stinging-nettle">Stinging Nettle: Uses and Risks - WebMD</a></i><br />
<i><a href="https://www.drugs.com/mtm/nettle.html">Nettle - Drugs.com</a></i><br />
<i><a href="http://pennstatehershey.adam.com/content.aspx?productId=107&pid=33&gid=000275">Stinging nettle - Penn State Hershey </a> </i><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSF7st_cawKNNv1BHUGVG2uGKWuqj6-nDeuPWQc60X78Axy8tBXx0_uhCCjOiBGRvRVrOLysbwiuYqRvsu-X6TH-PEIvwl3Q_K6LMjBtu7j5a2QAa_oAzG-cXe4YrolvCFHGQKKc6n5A8/s1600/Uteu9gcyJKOT6oYM5bdE5nbcD8efcBj4bG-BqoGRfW0QA1JraTAL9j_5HE3Wn24mOchaET_OsjN3HnqeMnvpKPNX-E7lnWxjfgHuz8DubgKGvVrQMyQwWO_ZtQSRnCEw-AbscucewcbTfVgVXywbXypTFfBAz8f7EtmO79UZnFotIRrt1w_X4czp-dTsxuJFHqHe5wj8HxH2YWsjNB0fA.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="583" data-original-width="769" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSF7st_cawKNNv1BHUGVG2uGKWuqj6-nDeuPWQc60X78Axy8tBXx0_uhCCjOiBGRvRVrOLysbwiuYqRvsu-X6TH-PEIvwl3Q_K6LMjBtu7j5a2QAa_oAzG-cXe4YrolvCFHGQKKc6n5A8/s320/Uteu9gcyJKOT6oYM5bdE5nbcD8efcBj4bG-BqoGRfW0QA1JraTAL9j_5HE3Wn24mOchaET_OsjN3HnqeMnvpKPNX-E7lnWxjfgHuz8DubgKGvVrQMyQwWO_ZtQSRnCEw-AbscucewcbTfVgVXywbXypTFfBAz8f7EtmO79UZnFotIRrt1w_X4czp-dTsxuJFHqHe5wj8HxH2YWsjNB0fA.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">sauteed cabbage, tomato and stinging nettle</td></tr>
</tbody></table>
<br />
<b>Sauteed Cabbage, Tomato, and Stinging Nettle</b><br />
<br />
Ingredients:<br />
<br />
1 Tbsp oil<br />
4 oz ground pork<br />
2 garlic cloves, smashed and chopped or minced<br />
1/2 medium-sized cabbage, roughly chopped or sliced into bite-size, washed and drained<br />
1 recipe of the Basic Rehydrated Green Crab Stock (see recipe below)<br />
A large handful of stinging nettle tips, washed well and drained <br />
2-3 tomatoes, cut into 6-8 pieces<br />
2 beef bullion cubes<br />
Fish sauce<br />
<br />
Method:<br />
<br />
Saute pork in oil until just cooked. Add garlic and saute until the garlic is soft. Add cabbage and green crab broth, cook until the cabbage is wilted. Add stinging nettles and tomatoes and cook for 2-3 minutes or until the stinging nettles are wilted. Season with beef bullion cubes and fish sauce. Serve with rice.<br />
<br />
<b>Basic Rehydrated Green Crab Stock</b><br />
<br />
Ingredients:<br />
<br />
1 cups of water<br />
1/8 cup dried crushed green crabs<br />
<br />
Method:<br />
<br />
Heat these two ingredients until the water comes to a boil. Simmer for 15 minutes. Strain and discard the shells.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-78686882127804409.post-16298899824772339692020-06-11T00:48:00.003-04:002020-06-11T00:48:53.334-04:00Stinging Nettle Potato Soup<div class="separator" style="clear: both; text-align: center;">
</div>
<i>Recently I discovered <a href="http://pennstatehershey.adam.com/content.aspx?productId=107&pid=33&gid=000275">stinging nettle</a> growing wildly here in New Hampshire. I have heard about these nutritious plants but I have never encountered them in the wilderness. Be sure to harvest them with gloves and proper harvesting clothing (i.e., pants, socks, closed shoes, long-sleeved shirt, and etc.) as they do sting! Please eat only wild plants that you can positivity identify. If you have any health problems or are taking any medicines (prescription, over-the-counter or herbal supplement) please consult with your health care providers before eating any wild edible plants.</i><br />
<b><br /></b>
<i>You can drizzle a little cream or coconut milk to this soup if interested. If you do not have or prefer not to use fish sauce then just add more salt or chicken bouillon to season this soup.</i><b> </b><i>For this recipe, I double my <a href="http://www.greencrabcafe.com/2020/06/basic-rehydrated-green-crab-stock.html">Basic Rehydrated Green Crab Stock</a>.</i><b> </b><i>For a faster way to cook potato, slice it as thinly as possible.</i><br />
<i> </i><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5y2PXdPRPb2ZKQ6vEokhUMF-dI86HlYWu7rjrzbstfhHAiq8iBrzg3AWy-ye-M8pTYXgLdEVF9pF7bKLJ_lCIJH6REzO0WM08LcHX2-A7vUq0KoDeL9EzUbPRbfzIzN48SxiV_rQ28R0/s1600/qIC_4t5oK_FF9zGp4ILrCmeV9lvDQ6lQDQjfCwH-dBHSpcp1nGSKdczgdBQGT10hKw_BWLzKg7ghHLUoVfK-B6r5neykk67iXn7AieIv4e9G5HLu_sRBGz-RXxSmQTGms9ijSJDTBI8kLbjaQVa7tQ1GUg5phf_Rlfnm7jiH3SAxPoybTIpjdUZ7YQb2ofJQWWqr9JC4U0KiVZcAr-3l8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="583" data-original-width="632" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5y2PXdPRPb2ZKQ6vEokhUMF-dI86HlYWu7rjrzbstfhHAiq8iBrzg3AWy-ye-M8pTYXgLdEVF9pF7bKLJ_lCIJH6REzO0WM08LcHX2-A7vUq0KoDeL9EzUbPRbfzIzN48SxiV_rQ28R0/s320/qIC_4t5oK_FF9zGp4ILrCmeV9lvDQ6lQDQjfCwH-dBHSpcp1nGSKdczgdBQGT10hKw_BWLzKg7ghHLUoVfK-B6r5neykk67iXn7AieIv4e9G5HLu_sRBGz-RXxSmQTGms9ijSJDTBI8kLbjaQVa7tQ1GUg5phf_Rlfnm7jiH3SAxPoybTIpjdUZ7YQb2ofJQWWqr9JC4U0KiVZcAr-3l8.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">stinging nettle potato soup</td></tr>
</tbody></table>
<b>Stinging Nettle Potato Soup</b><br />
<br />
Ingredients:<br />
<br />
<a href="http://www.greencrabcafe.com/2020/06/basic-rehydrated-green-crab-stock.html">Basic Rehydrated Green Crab Stock</a> (double the recipe) <br />
1 large russet potato, peeled and sliced thinly, rinsed and drained<br />
2 large handful of stinging nettle tips, washed well and drained<br />
1 tsp fish sauce<br />
1/2 tsp salt<br />
Chives flowers and leaves, garnish (optional)<br />
<br />
Method:<br />
<br />
Make the crab broth, strain, and reserve the broth. In a medium-sized pot add the potato and cook until soft, drain the liquid. Add the crab broth and stinging nettle tips to the cooked potato, cook for 2-3 minutes. Season with salt and fish sauce. Turn off heat and let everything slightly cool before pureeing or blending everything. Garnish with chive flowers and chopped leaves.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-hDJKlirPIJsEak1lHmb-IrX0l9D3KkyWfL5tWWic978oHvaGkmLflEHTV-nj7iUHve21Tz-d7-a6Y6r3De0gZ1SjygyQYJECVfyOI3QZpqrqB9JYNVKETrAAOgyafIR7Ci7-f8SLkn8/s1600/rvG_fFd5-II859OpYkBdfAe9Yj3ek0Cc9eGtsaP87F8UhFj9lTkHH8QHSAQxHWnbnTIwyYo6qY6YxqNQmkPJBp9sE0pMWZ6w1yWlzL12Bau4nIyIR7dprN0vmt0ktAc2efbaPdUhb4_mldvH8SROvy0jTXbHWOQmv3aMZHBOwoHp2aAB85aJ2TxW9EfZXnPPgJGe6GyrfCwWyCY-9jt51.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="583" data-original-width="777" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-hDJKlirPIJsEak1lHmb-IrX0l9D3KkyWfL5tWWic978oHvaGkmLflEHTV-nj7iUHve21Tz-d7-a6Y6r3De0gZ1SjygyQYJECVfyOI3QZpqrqB9JYNVKETrAAOgyafIR7Ci7-f8SLkn8/s320/rvG_fFd5-II859OpYkBdfAe9Yj3ek0Cc9eGtsaP87F8UhFj9lTkHH8QHSAQxHWnbnTIwyYo6qY6YxqNQmkPJBp9sE0pMWZ6w1yWlzL12Bau4nIyIR7dprN0vmt0ktAc2efbaPdUhb4_mldvH8SROvy0jTXbHWOQmv3aMZHBOwoHp2aAB85aJ2TxW9EfZXnPPgJGe6GyrfCwWyCY-9jt51.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">stinging nettle</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF9Xql6Z613AuAuDuYqv2oumexjCoL9-DK2LLOllvBUjgCT9PMhZ1_VjfjTjN8n4ucAFTTJ_XRFAG4NxSsJjmzNQ_WiNe818yCIqL3kf8Xk3HNog2fObSRIg7IXY_8DVnKe9Lf7g7bRwY/s1600/3Sv7Pj2gY8UfTWeK4kZOZrMuYS5vpIIyrucjyDxGM8ygwbBP3scS2C5QwDXrfR39lAX2YIi3JUADln0-a-MUhqS1vg0xj7QBHArXNThGN-rYHv1RjXY11qqvwq5A2tdJVBXu7vzvvRoCdhDS8tTkfuGBcM0B4Fu-jeOqpqTrs4tw3F670ypoS5YEqTNffC1GWNWXKk5xuiAKkmwzVbhFV.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="583" data-original-width="777" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF9Xql6Z613AuAuDuYqv2oumexjCoL9-DK2LLOllvBUjgCT9PMhZ1_VjfjTjN8n4ucAFTTJ_XRFAG4NxSsJjmzNQ_WiNe818yCIqL3kf8Xk3HNog2fObSRIg7IXY_8DVnKe9Lf7g7bRwY/s400/3Sv7Pj2gY8UfTWeK4kZOZrMuYS5vpIIyrucjyDxGM8ygwbBP3scS2C5QwDXrfR39lAX2YIi3JUADln0-a-MUhqS1vg0xj7QBHArXNThGN-rYHv1RjXY11qqvwq5A2tdJVBXu7vzvvRoCdhDS8tTkfuGBcM0B4Fu-jeOqpqTrs4tw3F670ypoS5YEqTNffC1GWNWXKk5xuiAKkmwzVbhFV.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">stinging nettle field</td></tr>
</tbody></table>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-78686882127804409.post-65162853340652581302020-06-11T00:02:00.002-04:002020-11-02T20:36:11.969-05:00Basic Rehydrated Green Crab Stock<i>This basic green crab stock or broth is made from <a href="http://www.greencrabcafe.com/2020/04/dried-green-crabs.html">dried green crabs</a>. </i><i><i>Increase or decrease the ratio of ingredients to make more or less stock. </i>You may add more crabs if you prefer a more concentrated broth. Before adding the dried crabs in the water you may crush them further using a mortar and pestle or a rolling pin to extract the most flavor out of them. This stock is very basic. You may add extra ingredients such as dried squid, dried shrimp, bonito flakes, animal or fish bones, seaweed, mushrooms, onion, scallions, ginger, cilantro stems/roots, carrots, parsnip, daikon, and celery for more flavors. I generally do not season my stock or broth as I will add it later in the final stage of cooking. My seasoning includes one or several of these ingredients; salt, fish sauce, soy sauce, fresh or dried beef, chicken, or mushroom stock. </i><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiSMqVR73oIxRbTgk6NAVJOSwvmzLVOB82O_yl3zCIQaX-6bYq0Xxmp7WkAlowQOz1YPm-mV4Iik0q_VdKsnbA8xJ-RALXaQc5k9ANf7uw_Vu3OpQ7PawTeux6n81LS_RorMqEdlYS4Y4/s1600/KAfAivvmKkfsEIRtp1oD9XN7nj_M_JA0GdsUNSrdSSIzWV6jTr4r3O4LVvZDl__kJqLHn0VhqPhAGsfri0kXN9_CIh3ehFiMXQLRMLXkvaw5Y6IKT3-vO7OaXNbB18Duskzk4k5Udstpdmrhw5wq6PKLB5TX_4d07UjqMATRpPHh3ksJQh3oZjShwG7OBXHziEEsY908NV9Q7fJ1zcJ-y.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="583" data-original-width="777" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiSMqVR73oIxRbTgk6NAVJOSwvmzLVOB82O_yl3zCIQaX-6bYq0Xxmp7WkAlowQOz1YPm-mV4Iik0q_VdKsnbA8xJ-RALXaQc5k9ANf7uw_Vu3OpQ7PawTeux6n81LS_RorMqEdlYS4Y4/s320/KAfAivvmKkfsEIRtp1oD9XN7nj_M_JA0GdsUNSrdSSIzWV6jTr4r3O4LVvZDl__kJqLHn0VhqPhAGsfri0kXN9_CIh3ehFiMXQLRMLXkvaw5Y6IKT3-vO7OaXNbB18Duskzk4k5Udstpdmrhw5wq6PKLB5TX_4d07UjqMATRpPHh3ksJQh3oZjShwG7OBXHziEEsY908NV9Q7fJ1zcJ-y.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">dried green crab stock</td></tr>
</tbody></table>
<i> </i><b> </b><br />
<b>Basic Rehydrated Green Crab Stock</b><br />
<br />
Ingredients:<br />
<br />
2 cups of water<br />
1/4 cup <a href="http://www.greencrabcafe.com/2020/04/dried-green-crabs.html">dried green crabs</a><br />
<br />
Method:<br />
<br />
Heat these two ingredients until the water comes to a boil. Turn heat down to a simmer for 20-25 minutes. Strain and discard the shells.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-78686882127804409.post-21388439807418805552020-04-29T23:54:00.002-04:002020-04-29T23:54:22.755-04:00Dried Green Crabs<i>The idea of drying green crabs has been an interest of mine since I started crabbing. </i><i>I wanted to store the crabs at room temperature instead of freezing for longer shelf life, and not have to rely on electricity or a freezer. </i><i>The dried crabs can be simmered in water to make a nice broth or sauce. From a recent experiment, I learned that crushing frozen prepared green crabs is less messy. It is best to crush the crabs well. The smaller the bits the faster they will dry. It is very important the crab bits are completely dried to prevent mold growth. After 4 hours at 200 degrees F if your crab bits are not completely dry then bake longer at 200 degrees F. When you are ready to use crush them a little more to extract as much flavor as possible out of them.</i><br />
<br />
<i>Please view <a href="http://www.greencrabcafe.com/2018/08/how-to-prepare-hard-shell-green-crabs.html">How to Prepare Hard-Shell Green Crabs</a> post to process these crabs prior to drying. It is not necessary to remove the roe or the distal pointy legs. The roe will add extra flavor for your broth or stock.</i><br />
<br />
<i><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" data-original-height="583" data-original-width="777" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKG_rU5XFTGMwVsJK6SZqvzs67zsoEmhzFsYF7OWRAzvA2lgveauzEZ7UYxkCeclkD8FjoZpCZRHkcg71tybYjfoLXxvgsGApSLLi6RDfZhYkPWz-YKOZkBPbpfbb-qvDLXxP_dH-Q-fE/s400/UGTp_M2btKflbH0cnDdjWdRcE4zegCoGCp0XJAd2JvyINl77p9_2VZtBTidOhi4HTNTvWMR6ZdFiKrRI1UzlsLZE_ysDPKrkl2913b7PWSQS1oNadhIm8ZDAF-bifeZsqHWFkP8Dszk-utXf9QUyJgPfcrBRZVGd0P77i3JZh-s58wsLv6WYRbhQ73ZfEq160TQ1nFM_pL_4aG3z8sXiX.jpg" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">dried green crabs</td></tr>
</tbody></table>
</i><br />
<b>Dried Green Crabs</b><br />
<br />
Ingredients:<br />
<br />
Green crabs, prepared (fresh or frozen), crushed <br />
<br />
Method:<br />
<br />
Crush the prepared green crabs, spread the crab bits on a cookie pan thinly. Bake at 450 degrees for 30 minutes, then 200 degrees F for 4 hours or until dried. Once cooled store in a glass jar or an airtight container.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-78686882127804409.post-75605609438500712212020-04-15T18:47:00.004-04:002020-04-29T16:27:26.072-04:00Miso Soup<i>I hope all of you are staying healthy and safe during this coronavirus pandemic. I have been meaning to post a miso soup recipe on this blog but have not had a chance until now. This miso soup is delicious and I contribute this to the savory broth made from no other than the invasive green crabs! </i><i><i>If you have green crab stock in the freezer you may use 5-6 cups for this recipe. You may use <a href="http://www.greencrabcafe.com/2018/06/simple-green-crab-stock.html">Simple Green Crab Stock</a> but triple that amount to yield 6 cups. This time </i>I made this broth with just crushed crabs and water. I also discovered that crushing the frozen prepared crabs in a bag with a rock outside is a lot less messy and smelly versus thawed or fresh ones! You may use dried seaweed if you do not have any fresh or frozen. However, start by hydrating a small amount of dried seaweed as they will expand and add more only if needed. Always rinse your dried store-bought seaweed with water before using it. </i><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwg9X5OLQusr6rZZITXThHx6AlZC1JIyGx1eXFViVlA-xJIiBrj9BP3NqND9oyRDWwY4dxh00PV3B67LV1Us2j90oW6p54Zh3Ym8_EMXwsSAD10QIM7426-LD818fp3dXRMIcexZjIAtQ/s1600/BmsywCGK8TrPqmn_N1LLp4pDkYH8d3gueDPbmhY_MJ1cvZSOwgbLi2-qF8pzeTXc4bVI6ThtV9KmmE9oMogAJp4W1vsm4pmslHsbsqFMccoy_wQfskPofzmAXgWRVzM4Rdh1I8aG1CEf-uFE94RpWYMFZ9QNve6IXw3f_vcBIS-j0SR2sP0KIUxtKhayJPCo-41uJLD1GhJsXHco1-59d.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="598" data-original-width="448" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwg9X5OLQusr6rZZITXThHx6AlZC1JIyGx1eXFViVlA-xJIiBrj9BP3NqND9oyRDWwY4dxh00PV3B67LV1Us2j90oW6p54Zh3Ym8_EMXwsSAD10QIM7426-LD818fp3dXRMIcexZjIAtQ/s400/BmsywCGK8TrPqmn_N1LLp4pDkYH8d3gueDPbmhY_MJ1cvZSOwgbLi2-qF8pzeTXc4bVI6ThtV9KmmE9oMogAJp4W1vsm4pmslHsbsqFMccoy_wQfskPofzmAXgWRVzM4Rdh1I8aG1CEf-uFE94RpWYMFZ9QNve6IXw3f_vcBIS-j0SR2sP0KIUxtKhayJPCo-41uJLD1GhJsXHco1-59d.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">miso soup</td></tr>
</tbody></table>
<b>Miso Soup</b><br />
<br />
Ingredients:<br />
<br />
About 10 oz of prepared crabs, crushed<br />
6 cups of water<br />
3-3 1/2 Tbsp of miso<br />
16 oz firm tofu, cut into small cubes (size depending on your preference)<br />
3 oz fresh or frozen baby sugar kelp, cleaned and cut into bite-size (about 1-inch pieces)<br />
1-2 scallions, green parts only, chopped<br />
<br />
Method:<br />
<br />
Simmer crushed crabs in water for about 25-30 minutes. Remove from heat and strain, reserve the broth. Wash the pot or use another clean pot. Add the strained broth in the pot and turn heat up to a simmer. Add miso and dissolve it. After the miso has dissolved add the rest of the ingredients. It will be done once the tofu cubes have been heated through.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-78686882127804409.post-23683676431647123372020-01-21T20:04:00.033-05:002022-04-15T00:08:32.461-04:00Green Crab Suppliers<i>If you are interested in purchasing green crabs and other seafood here are a few contacts. I am only passing the information and I do not receive any commission for posting this. This list will be updated as I have more contacts.</i><br />
<br />
<ul>
<li><b>Block Island, Rhode Island (hard-shell and soft-shell green crabs, sugar kelp, oysters):</b></li>
</ul>
Catherine Puckett, Block Island. Please contact Catherine at 401-741-2023 or email at oysterwench@aol.com.<br />
<br />
<ul>
<li><b>Maine/New Hampshire (hard-shell green crabs):</b></li>
</ul>
Everett Leach, Ogunquit, Maine. Please contact Dr. Gabby Bradt at her office at 603-862-2033.<br />
<br />
<ul>
<li><b>Maine (hard-shell and soft-shell green crabs):</b></li>
</ul>
Chris Jamison, Maine. Please contact Chris at 207-776-3864 or email at csjamison@comcast.net for any type of green crabs (depending on the season) and lobsters.<br />
<br />
Jonathan Taggart, Maine. Please contact Jonathan at jtaggart@gwi.net for soft-shell crabs (seasonal, and currently supply only meets local demands). <br />
<br />
<ul>
<li><b>Massachusetts (hard-shell and soft-shell green crabs):</b></li>
</ul><p>
<br />
Mike and Dina Furlong, Kingston, Massachusetts. Please contact Dina at 339-309-9189 or email at dmfurlong@verizon.net.</p><br />No Fly Zone Fishing, East Dennis, Massachusetts. They sell green crab in bulk to wholesale distributors and buyers. Please contact them at 508-454-2229. Website: www.noflyzonefishing.com<p><span>The Great Marsh Shellfish Company. Rowley, Massachusetts. Please contact Brenden Doyle at 978-808-6833 or email at BDoyle@thegreatmarshshellfishco.com for green crabs. Website: www.thegreatmarshshellfishco.com<br /></span></p><ul>
<li><b>New Hampshire (typically sea scallops during the winter months and squid during spring months):</b></li>
</ul>
Rimrack Fish, Rye, New Hampshire. Please email
fv.rimrack@gmail.com to check on the availability of scallops and to place an order. Sorry, they do not sell squid directly to the customers.<br />
<br />
<ul>
<li><b>New Hampshire (hard-shell green crabs):</b></li>
</ul>
Dwight Souther Sr., Seabrook, New Hampshire. Please contact Dwight at 603-944-0424.<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-78686882127804409.post-13125853176665394612020-01-19T16:21:00.002-05:002020-04-29T16:27:47.013-04:00Hu Tieu (Teochew Noodle Soup)<i>Hủ tiếu (Teochew noodle soup) is a popular noodle dish found in Soc Trang and other Mekong Delta region of Vietnam. Similar noodle dishes can be found in other Southeast Asian countries such as Cambodia and Singapore where there are large communities of Teochew descendants. In my family, we eat this soup at any meal and any day of the week. It can be eaten dried or wet. The dried noodles are cooked, seasoned, placed in a bowl and served with a smaller bowl of hot broth next to it. The wet soup (as seen in this recipe) is eaten with the broth poured over the entire contents in the bowl and served hot. </i><br />
<br />
<i>The clear flavorful sweet broth is typically made from pork bones with the addition of salted dried daikon (sai pau), fresh daikon, dried shrimp and/or dried squid. The noodles can be wonton noodles, a mixture of wonton noodles and/or rice noodles and/or wonton dumplings. The toppings can range from just a few to multiple items such as pork ribs, ground pork (but can be turkey or chicken), pork belly slices, pork slices, pork offal (such as liver) slices, fried tofu slices, boiled/steamed peeled whole shrimp, pork balls, fish balls, shrimp balls, fish cake slices, </i><i><i>squid, crab meat, boiled quail eggs, chicken eggs, </i>any green leafy vegetables (such as lettuce), chopped salted daikon, bean sprouts, Chinese chives, scallions, cilantro, fried garlic and/or fried shallots. The noodles are generally served with extra vegetables, chili, ground pepper, fish sauce and a wedge of lime on the side.</i><br />
<i><br /></i>
<i>For this recipe, I used what I have available. I made my umami broth using a mixture of green crabs and a turkey carcass, salted daikon, fresh daikon, and carrot. The toppings consisted of fried tofu, blanched watercress, mushrooms, boiled peeled whole shrimp, bean sprouts, cilantro, scallions, and fried shallots.</i><br />
<br />
<i>I purchased the fresh noodles from Lo's Seafood and Oriental Market in New Hampshire. It is a Hong Kong-style wonton noodle (thick type), each container makes 4 bowls. These noodles taste just like the ones I remember eating in Soc Trang, Vietnam. </i><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjREB9lYWL2Q72snxruUxBFzO8lUGd1ZjIBXlhMwmd4vjEdQQn22DNzm4O9IiZgu3c9SoevYFlkYFbpHCRIFS_0ipXupYn7P9xeSZF3p-TX_DWOvNsGUeUkVZRIthS1Tr-qnDP3U23DYK0/s1600/DSC_0966.aabb+%2528724+x+516%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="516" data-original-width="724" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjREB9lYWL2Q72snxruUxBFzO8lUGd1ZjIBXlhMwmd4vjEdQQn22DNzm4O9IiZgu3c9SoevYFlkYFbpHCRIFS_0ipXupYn7P9xeSZF3p-TX_DWOvNsGUeUkVZRIthS1Tr-qnDP3U23DYK0/s400/DSC_0966.aabb+%2528724+x+516%2529.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hu Tieu</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<b>Hủ Tiếu (Teochew Noodle Soup)</b><br />
<br />
Ingredients: <br />
<br />
1 recipe of <b>Hủ Tiếu Broth</b> (recipe below)<br />
1 package of store-purchased Hong Kong-style wonton noodles (wider or thicker strands)<br />
1 container of store-purchased fried tofu, squeezed out the liquid and sliced thinly<br />
12-16 peeled whole shrimp (about 3-4 shrimp per bowl), boiled until just cooked<br />
1 bunch of watercress, blanched until slightly wilted<br />
1 bunch of mushrooms (such as enoki), blanched until slightly wilted<br />
2 handful of bean sprouts<br />
Cilantro, chopped, garnish<br />
Scallions, chopped, garnish<br />
Fried shallots, garnish<br />
Fish sauce (extra seasoning) <br />
Chili peppers (extra seasoning)<br />
Lime or lemon wedges (extra seasoning)<br />
<br />
Method:<br />
<br />
Dip the small batch of noodles in hot water for about 10-15 seconds. Rinse with water to remove some of the starch. Strain and add to a large bowl. Garnish with 2-3 tofu slices, 2-3 shrimps, some watercress, mushrooms, and bean sprouts. Ladle the hot broth over the bowl. Remove some broth and return it into the pot and add more new hot broth back into the bowl. This will keep the contents in the bowl hot. Garnish with cilantro, scallions and fried shallots. Serve the bowl with extra fish sauce, some lime wedges, and chili peppers.<br />
<br />
<b>Hủ Tiếu Broth (makes about 14-15 cups or enough for 4 large bowls) </b><br />
<br />
Ingredients:<br />
<br />
16 cups water<br />
1 turkey carcass<br />
1 lb processed green crab<br />
2-3 young kelp (fresh, frozen or dried)<br />
1 piece (about the size of your largest finger) of dried salted daikon<br />
1 white or yellow onion, chopped<br />
1 thumb-sized ginger, sliced and slightly bruised<br />
2 large garlic cloves, smashed<br />
1 carrot, cut into roughly 2-inch pieces<br />
6-inch piece daikon, cut into roughly 2-inch pieces<br />
About 3 Tbsp fish sauce (to taste)<br />
<br />
Method:<br />
<br />
Heat the entire contents minus the fish sauce in a large pot, partially cover. Once the liquid comes to a boil, turn the heat down to a simmer for about 1 1/2 hour. Strain and save the broth. Season the strained broth with fish sauce.<br />
<br />
<i>Helpful Hints:</i><br />
<ul>
<li>
<i>If you live in seacoast New Hampshire there is an Asian store called <a href="http://losseafood.com/home">Lo's Seafood and Oriental Market</a> located at 1976 Woodbury Avenue, Portsmouth, New Hampshire. The people working there are very friendly and helpful. For a small place, they carry a large inventory of Asian ingredients.</i><i> I purchased watercress, bean sprouts and wonton noodles from them. </i></li>
</ul>
<ul>
<li><i>When you peel the shrimp, leave about half an inch of the last part of the tail unpeeled. This makes for a better presentation. Remove and discard the intestines.</i></li>
</ul>
<ul>
<li><i>Avoid covering the pot when making the broth as it will yield a cloudy looking broth. You may season the broth with a combination of fish sauce and salt if interested.</i></li>
</ul>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-78686882127804409.post-15138909142288301052020-01-18T20:08:00.001-05:002020-01-19T01:41:45.710-05:00Scallop Ceviche<i>This scallop ceviche is my first green crab dish for 2020! I wonder if this is
a sign that I will be eating more of these creatures for the rest of the year! The sea scallops were previously frozen (harvested by my local fisherman, Mike Anderson). I made the salted green crab roe, pickled the kelp (the kelp was grown by Catherine Puckett of Block Island) and grew the microgreens in my kitchen. Since the salted roe has enough salt you may want to omit the salt. </i><br />
<br />
<i><i>This dish does not need a recipe. You just need to add your ingredients</i></i><i><i><i> (use whatever you have available or desire)</i>, squeeze some fresh lime or lemon wedges and enjoy! </i>It is simple, fun to make and so delicious. The only thing I would comment on is that any raw seafood you use must be very fresh and that there is no cross-contamination with freshwater fish or poor handling. My scallops came from a local fisherman, sealed well using a food saver and kept them in the freezer. So far these are the only scallops that I trust to consume raw.</i><br />
<br />
<i>If you are pregnant, immunocompromised or have any health issues or unsure of your health conditions you may want to consult your health care providers before eating any raw or partially cooked seafood. </i><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX3R4zVtRoutDl1PNXn-Wiz4DqMhAL8UcIifGHiIDL2CiILkkhxrlLYzrrCR3E2gclKocFAG0vOClGbWrtVEcQwhQ9Qplr-6JTgJQIHB5QN-gNIgB5tkrKiigErPbD82nhwAdOgeoBEqU/s1600/4wq5bjkkwKve3yyqHoxp15BxzG88H8s471_FcyQ4mwlwYr5djsDChfqt4MJZsxRCe4oe0fwZ9OFneUZWOcQbFya9PDZS1jvZ4pnU6Emdl-pdp8Om9OcJtpHgam9nZ8FstpQ9e0NnjK9E7p96nT1d1nFERshsqzPieDjoCFw7P2iDe0XsrNPzmtrUYShmnqBlN9hd28hD4K94t01F0CqVv.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="597" data-original-width="551" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX3R4zVtRoutDl1PNXn-Wiz4DqMhAL8UcIifGHiIDL2CiILkkhxrlLYzrrCR3E2gclKocFAG0vOClGbWrtVEcQwhQ9Qplr-6JTgJQIHB5QN-gNIgB5tkrKiigErPbD82nhwAdOgeoBEqU/s400/4wq5bjkkwKve3yyqHoxp15BxzG88H8s471_FcyQ4mwlwYr5djsDChfqt4MJZsxRCe4oe0fwZ9OFneUZWOcQbFya9PDZS1jvZ4pnU6Emdl-pdp8Om9OcJtpHgam9nZ8FstpQ9e0NnjK9E7p96nT1d1nFERshsqzPieDjoCFw7P2iDe0XsrNPzmtrUYShmnqBlN9hd28hD4K94t01F0CqVv.jpg" width="368" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">scallop ceviche</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<b>Scallop Ceviche</b><br />
<br />
Ingredients:<br />
<br />
Cooked roe from 3 large female salted green crabs <br />
4-5 large sea scallops, tough muscles removed, diced into 4-6 pieces<br />
About 8-inch piece of <a href="http://www.greencrabcafe.com/2020/01/pickled-kelp.html">Pickled Kelp</a>, sliced<br />
Some chopped scallions (green parts only)<br />
Some fresh cilantro leaves<br />
Some microgreens<br />
Sriracha sauce (to taste)<br />
Fresh lime or lemon juice (to taste)<br />
Olive oil (to taste)<br />
Sea salt (to taste)<br />
<br />
Method:<br />
<br />
Cook the salted green crabs for about 5-7 minutes and remove the roe and set aside. Add scallops, kelp, scallions, cilantro, microgreens, and roe. Season with sriracha sauce, lime or lemon juice, oil, and salt. Gently mix and adjust the seasoning as needed.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-78686882127804409.post-90877124766614426102020-01-18T20:01:00.005-05:002020-02-01T16:42:50.487-05:00Pickled Kelp<i>This pickled kelp is useful for many dishes. You can adjust the sugar and vinegar according to your taste. I normally would add a little salt to my pickles but since the kelp has some natural salt I omit it. You may blanch the kelp for 10-15 seconds for a brighter green color if interested. </i><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilJE2re1dSX6ofH4lr7l_A1cpSZBUMbJxrGtmna8Zkq_umnahp6cbUto_lhGUnWrqbe3VBLsvLPBFVpbmQnwxC8vptKYzhcVfwklnu05RdXGo-a5Ue6bcpx6QxTs4VNl-EelupDPKWhJA/s1600/f1ehfukCtJryATtA248fPIXnDsM7Hgzl64butdi6h-Wqzc8YQ_teVhPKLkBIOdIv7dGoxpZ7_BHJKW_VvNxzPlpndn-3-PGEDlhN2EX6s9sWrLZj4PMN-LETmr1t5wrlXbML18AL30lyojya4Ap0cWSuJ2LFQiqwoIDEKDQYac4YuvXtWf48l3EjrEHuqugOXqwVuyof2Qjb5fjbXHRsj.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="598" data-original-width="798" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilJE2re1dSX6ofH4lr7l_A1cpSZBUMbJxrGtmna8Zkq_umnahp6cbUto_lhGUnWrqbe3VBLsvLPBFVpbmQnwxC8vptKYzhcVfwklnu05RdXGo-a5Ue6bcpx6QxTs4VNl-EelupDPKWhJA/s320/f1ehfukCtJryATtA248fPIXnDsM7Hgzl64butdi6h-Wqzc8YQ_teVhPKLkBIOdIv7dGoxpZ7_BHJKW_VvNxzPlpndn-3-PGEDlhN2EX6s9sWrLZj4PMN-LETmr1t5wrlXbML18AL30lyojya4Ap0cWSuJ2LFQiqwoIDEKDQYac4YuvXtWf48l3EjrEHuqugOXqwVuyof2Qjb5fjbXHRsj.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">pickled kelp</td></tr>
</tbody></table>
<br />
<b>Pickled Kelp</b><br />
<br />
Ingredients:<br />
<br />
1 1/2 cups water<br />
1 cup white vinegar<br />
3 Tbsp sugar<br />
About 6 oz fresh young kelp, cleaned and cut into 6-8 inch lengths<br />
1 mason jar (32 oz)<br />
<br />
Method:<br />
<br />
Simmer the water, vinegar, and sugar for about 5 minutes. Let cool and pour over the kelp. This will be ready to eat within 48-72 hours.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-78686882127804409.post-24903769056169381012020-01-01T00:00:00.000-05:002020-01-01T00:00:40.332-05:00Happy 2020!!<div style="text-align: center;">
<span style="font-size: large;"><span style="color: red;"><b>Wishing you and your family a Happy and Healthy New Year!!</b></span></span></div>
<div style="text-align: center;">
--from Green Crab Cafe-- </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0WDjOqD_KSYKNANJnJUYPCCs9CnGXtLvDLka9G19KKrAvfaWyOld9KvpP_G7xne8UtyosF_7O212bqXPzCDRyqfX07Tvq4YIFwJO4Hukd_rHfvAUEd8PQ43UBBo98qvipVpy43L2Gj_g/s1600/jYT9ur0zr3bBPJZohXH1W6uvMLssBmz_ZFZPKYmNrGPndEvlVrTe96l5f7Fllj1POza9IlwrMOhpYE6bTPdCgbiMv2A0V2myTdNJ6z8ICVpzI-_cckxlXT6wDmjBSa410HxqWpw9k0696BbKkMeXQYYum_azhWoosByBy_Dupk0z3tjeJ2kro-LR1JgI8fAWuPIF3ylJDICnN1WzTBzWC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="597" data-original-width="404" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0WDjOqD_KSYKNANJnJUYPCCs9CnGXtLvDLka9G19KKrAvfaWyOld9KvpP_G7xne8UtyosF_7O212bqXPzCDRyqfX07Tvq4YIFwJO4Hukd_rHfvAUEd8PQ43UBBo98qvipVpy43L2Gj_g/s640/jYT9ur0zr3bBPJZohXH1W6uvMLssBmz_ZFZPKYmNrGPndEvlVrTe96l5f7Fllj1POza9IlwrMOhpYE6bTPdCgbiMv2A0V2myTdNJ6z8ICVpzI-_cckxlXT6wDmjBSa410HxqWpw9k0696BbKkMeXQYYum_azhWoosByBy_Dupk0z3tjeJ2kro-LR1JgI8fAWuPIF3ylJDICnN1WzTBzWC.jpg" width="432" /></a></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-78686882127804409.post-73090667814278870062019-12-22T13:15:00.003-05:002019-12-22T13:46:29.973-05:00Mainely Burger<i>I called this my Mainely burger because it reminds me of what my mother made for our family (in Maine). She often made us patties by hand chopping or grinding a combination of wild Maine shrimp and chicken. These 2 ingredients make delicious moist patties to be eaten whole in sandwiches/burgers or in slices accompanied by piping steamed rice, noodles or pasta. I prefer to fry my burger buns in a pat of butter or Benecol (plant-based) so the interior will not be too soggy.</i><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnHgdd7IrYbkaQYsGXj0BGLlSKK-4d9YWFGo-ezcJHBIcbymt5M4UW-gZil9lmW2LR5S1fTt3X8dL4BKYXqMlYo3DkeyPTM8dbvyMQ2x4Tmciw6uqxKvsBgqBjacbmkQB9Unrfgsr6fKU/s1600/15M4xBfrU3TghS77kxKbvBavRCYV4mOFlCVFNM5DFPgmhpSr0yS7MI9NGSpcTRClEa6sljtmwwUNySYa5Mf-tV-zzqFjWQ7Ef21LHwIYTQkyRHS6Zxh3Jci4SwdHqvhY7i2hKPlXoyXGL3suTTFU6ibXLwlrWyUisgSjRZbuk9PPR_trPDSzVahtOTs03QfDpnBYzm3oAhgu4x9IgZLew.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="597" data-original-width="486" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnHgdd7IrYbkaQYsGXj0BGLlSKK-4d9YWFGo-ezcJHBIcbymt5M4UW-gZil9lmW2LR5S1fTt3X8dL4BKYXqMlYo3DkeyPTM8dbvyMQ2x4Tmciw6uqxKvsBgqBjacbmkQB9Unrfgsr6fKU/s320/15M4xBfrU3TghS77kxKbvBavRCYV4mOFlCVFNM5DFPgmhpSr0yS7MI9NGSpcTRClEa6sljtmwwUNySYa5Mf-tV-zzqFjWQ7Ef21LHwIYTQkyRHS6Zxh3Jci4SwdHqvhY7i2hKPlXoyXGL3suTTFU6ibXLwlrWyUisgSjRZbuk9PPR_trPDSzVahtOTs03QfDpnBYzm3oAhgu4x9IgZLew.jpg" width="260" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mainely burger</td></tr>
</tbody></table>
<b>Mainely Burger (makes 2)</b><br />
<br />
Ingredients: <br />
<br />
2 hamburger buns, pan-fried with a pat of butter or Benacol until golden<br />
Mayonnaise<br />
Sriracha (hot sauce)<br />
2 large <a href="http://www.greencrabcafe.com/2018/06/fried-soft-shell-green-crabs.html">Fried Soft-Shell Crabs</a> (more if using smaller ones)<br />
2 Mom's Chicken and Shrimp Patties (see recipe below)<br />
A few slices of Pan-Fried Red Onion (see recipe below)<br />
1 young kelp, blanched in boiling water for about 10 seconds, strained, cut into 2-inch lengths <br />
Tomato slices<br />
Avocado slices <br />
Fresh cilantro, optional<br />
<br />
Method:<br />
<br />
Layer the ingredients according to your taste.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH64P1z1BBPQ7zvVn5w6IWpSUZZXRvafiK-XG5PSLzV6AlwOydOvahfuFSToMuUZcUPF-n3NhTNBHj7FNmYf6lopjdkucOlRJ71cOcyMUVno_KGvsp0Bo4SalHMsEB4se2DAtvsHMpQzA/s1600/nq0FjThjFjEvAJH-fStLcU6Ur-G-mSq0lUqZwcrBU-O_g1hKzru-Tba_pR37kNwljHYM1Ur9XDJLCi7nksDwU2ymImO4Bna_Kkzw9IvZdFBOiNeGdSXnzkNfK7m2EZTNt_0FHi9PjasEjs94pCDY5z5UbP7w_TEFrOx-RgfS5RvU9zCKWzCd12qX3DK0n3awDh-Dv-ghMMsqTXY0QNeQ_.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="596" data-original-width="463" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH64P1z1BBPQ7zvVn5w6IWpSUZZXRvafiK-XG5PSLzV6AlwOydOvahfuFSToMuUZcUPF-n3NhTNBHj7FNmYf6lopjdkucOlRJ71cOcyMUVno_KGvsp0Bo4SalHMsEB4se2DAtvsHMpQzA/s200/nq0FjThjFjEvAJH-fStLcU6Ur-G-mSq0lUqZwcrBU-O_g1hKzru-Tba_pR37kNwljHYM1Ur9XDJLCi7nksDwU2ymImO4Bna_Kkzw9IvZdFBOiNeGdSXnzkNfK7m2EZTNt_0FHi9PjasEjs94pCDY5z5UbP7w_TEFrOx-RgfS5RvU9zCKWzCd12qX3DK0n3awDh-Dv-ghMMsqTXY0QNeQ_.jpg" width="155" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">mom's chicken and shrimp patty</td></tr>
</tbody></table>
<br />
<b>Mom's Chicken and Shrimp Patties (makes 4 patties)</b><br />
<br />
Ingredients:<br />
<br />
4 oz shrimp, peeled, deveined, diced<br />
6 oz chicken thigh, deboned, skinless, diced<br />
1/2 tsp shallot-garlic-ginger seasoning (see recipe below)<br />
About 1 Tbsp of egg white <br />
A pinch of salt<br />
A pinch of ground pepper (black or white)<br />
<br />
Method:<br />
<br />
Combine all ingredients and either hand chop or use a food processor to mince everything. The texture is up to you. I prefer to mince everything slightly on the rough side. Divide the mixture into 4 parts and wet your palm with a little oil and form a round mound with each part. Refrigerate the mound to chill either overnight or at least 4-6 hours. Pan fry with a little oil until cooked thoroughly and golden on each side (about 10 minutes). May add a little oil to the back of the spatula to help press the patties down to make thinner. To test for doneness slice the center to check. The meat should be opaque once cooked.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdLQESKzdNpWRudywc4mN4blIbsF9FshMvic2hY4vh4LhApDDiTpJxRPq0agLjsQtJlalE88bUafbXatRLNtaWsI3uybC60iTa49IbFdIAd1awiUnIQL-uR7iQe7DCPVxitirHOcyLpgo/s1600/obMKIzTcvn6iKZZETNW19g_9UwoWFpOGaDsR_jKq3uOkfaX_mbB30TTJ7kGmnqYP-YIheV12SB69xKlc6THHgJyE2PDNDOdJxAzn5x1lBtuAtUhcNyicv-qpfMT3UoFD9w0x39jPIx6cmboc2MjzAsVjpBWIpAs10ZgMeReMZ6fUspM_MNfJTOOBeAkAe51Y3b1Jfs0PhVxoWKddp6rVo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="597" data-original-width="796" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdLQESKzdNpWRudywc4mN4blIbsF9FshMvic2hY4vh4LhApDDiTpJxRPq0agLjsQtJlalE88bUafbXatRLNtaWsI3uybC60iTa49IbFdIAd1awiUnIQL-uR7iQe7DCPVxitirHOcyLpgo/s200/obMKIzTcvn6iKZZETNW19g_9UwoWFpOGaDsR_jKq3uOkfaX_mbB30TTJ7kGmnqYP-YIheV12SB69xKlc6THHgJyE2PDNDOdJxAzn5x1lBtuAtUhcNyicv-qpfMT3UoFD9w0x39jPIx6cmboc2MjzAsVjpBWIpAs10ZgMeReMZ6fUspM_MNfJTOOBeAkAe51Y3b1Jfs0PhVxoWKddp6rVo.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">shallot-garlic-ginger seasoning</td></tr>
</tbody></table>
<b>Shallot-Garlic-Ginger Seasoning</b><br />
<br />
Ingredients:<br />
<br />
1 large shallot, peeled, grated<br />
2 large garlic cloves, peeled, grated<br />
1/2 inch x 1/2 inch ginger, peeled, grated<br />
<br />
Method:<br />
<br />
Mix well.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkkc6o49Zzd-tntvttPdbrpH9WkPUivd0RMPSjVdhOHl449IUiKZCuXWBDAnwT5dGxNqkAMr_nD7zbuxc1va60uHniIy6AkLu2Ti5iH9bAzBdL436kSVIlN3aS-dS4S_WH0UjBY7h47j4/s1600/SHXwn_7ooYMbyEYd7_navxCVd_iePBNzc5rAttksxSDSqLsOx7v7cEGs7OR3IlS6ayrKv1t4_71eKUJstKbQeeu1hsVn96ehsVxFX2pGt4cWaUpJl9wGmg9YbwYlRwanBSRz7d9M9sm6jLgbUGbK4t7W6bgZ_0KLQBcwi44WPPW4BhZWr1eKrkQbTs_ExCvRZ85mCfpyBuPSLegsrTpKT.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="597" data-original-width="796" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkkc6o49Zzd-tntvttPdbrpH9WkPUivd0RMPSjVdhOHl449IUiKZCuXWBDAnwT5dGxNqkAMr_nD7zbuxc1va60uHniIy6AkLu2Ti5iH9bAzBdL436kSVIlN3aS-dS4S_WH0UjBY7h47j4/s200/SHXwn_7ooYMbyEYd7_navxCVd_iePBNzc5rAttksxSDSqLsOx7v7cEGs7OR3IlS6ayrKv1t4_71eKUJstKbQeeu1hsVn96ehsVxFX2pGt4cWaUpJl9wGmg9YbwYlRwanBSRz7d9M9sm6jLgbUGbK4t7W6bgZ_0KLQBcwi44WPPW4BhZWr1eKrkQbTs_ExCvRZ85mCfpyBuPSLegsrTpKT.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">pan-fried red onion</td></tr>
</tbody></table>
<b>Pan-Fried Red Onion</b><br />
<br />
Ingredients:<br />
<br />
About 1/2 tsp oil (vegetable or your preference)<br />
1 red onion, peeled, sliced<br />
A pinch of salt (optional)<br />
<br />
Method:<br />
<br />
Fry the onion in oil until soft. Season with salt if interested. <br />
<br />
<br />
<br />
<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-78686882127804409.post-4376264636237903752019-12-02T15:12:00.001-05:002019-12-02T15:15:46.337-05:00Charcuterie Board<i>Recently I made a charcuterie board for a pre-Thanksgiving dinner and people seemed to like it so I am making another board using similar ingredients to share with you. For this board, I have 3 different types of cheese--soft, medium and hard, 3 types of cured meats, pate, dried mission figs, dried dates, roasted macadamia nuts, crackers and of course fried tiny green crabs less than 3/4 inch each. Don't let the crabs scare you. Give it a try because you may end up liking it! The cheese recommendation came from Nancy, owner of a European style cheese store, <a href="http://www.cestcheesenh.com/products.html">C'est Cheese</a>. This store has more than cheese products so check it out if you are ever in North Hampton, New Hampshire.</i><br />
<br />
<i>Creating a spread for a charcuterie board is fun and easy. Below is a list of food idea that are typically used on a charcuterie board or plate:</i><br />
<i><br /></i>
<i>Cheese</i><br />
<i>Cured meats</i><br />
<i>Pate </i><br />
<i>Dips or spreads </i><br />
<i>Nuts or seeds</i><br />
<i>Dried or fresh fruits</i><br />
<i>Olives or pickles</i><br />
<i>Fresh vegetables </i><br />
<i>Crackers or toasted/grilled baguette slices</i><br />
<i>Jams, honey, or maple syrup</i><br />
<br />
<i>Below is a board that I made for 2 people. However, you can easily make it larger with more ingredients to feed a crowd. Thank you, Saveur Magazine for the board!</i><br />
<i><br /></i>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6dhw9FmRFQA6M2DgB75yCjakkbHVT9fm7MyY1un65vvalQC43ucv5mTSOlbrwRJSuuP8J-w_Ljx4s_U1f0GjEQAssa0jGgHgU39HbJUc2MI4S5P_QohFreSIQ5DXvSSFp8SdQqa0I8eQ/s1600/DSC_0749.aabb+%2528724+x+483%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="483" data-original-width="724" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6dhw9FmRFQA6M2DgB75yCjakkbHVT9fm7MyY1un65vvalQC43ucv5mTSOlbrwRJSuuP8J-w_Ljx4s_U1f0GjEQAssa0jGgHgU39HbJUc2MI4S5P_QohFreSIQ5DXvSSFp8SdQqa0I8eQ/s640/DSC_0749.aabb+%2528724+x+483%2529.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">charcuterie board with green crabs</td></tr>
</tbody></table>
<b>Charcuterie Board</b><br />
<br />
Ingredients:<br />
<br />
About 5 oz Aged Goat Gouda (from Holland)<br />
About 4 1/2 oz Truffled Cheddar (from England)<br />
About 3 oz Black Label Cambozola (from Germany)<br />
About 1/2 cup of roasted macadamia nuts <br />
6 thinly slices of pepper salame<br />
6 thinly slices of dry coppa (mild)<br />
6 thinly slices of prosciutto<br />
10 dried mission figs<br />
10 dried dates<br />
5.5 oz of store-bought or home-made pate<br />
2-3 types of crackers<br />
13-15 fried green crabs<br />
<br />
Method:<br />
<br />
Fry the green crabs in oil until they turn orange-red color and are cooked, about 3-5 minutes depending on the size. Arrange the ingredients according to your style<i>.</i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-78686882127804409.post-38381452893546620852019-11-24T18:42:00.002-05:002020-06-16T23:00:17.206-04:00Thank you<div class="_5pbx userContent _3576" data-ft="{"tn":"K"}" data-testid="post_message" id="js_2p">
I
want to take a moment to thank all of you who supported and voted for me! It was an honor to be a finalist at the Saveur Blog '19 Awards and a wonderful experience to attend this amazing event. A huge thanks to Saveur Magazine and the city of Cincinnati for hosting/organizing all the fun food and drink activities for us. I am grateful to have met so many talented and creative people and new friends!<br />
<br />
As soon as I have time I will start to post some photos on Instagram. You may follow
greencrabcafe on Instagram! <span class="_47e3 _5mfr" title="smile emoticon"><span aria-hidden="true" class="_7oe"></span></span><br />
<br />
Please check out the site below for all the nominations and winners.<br />
<a data-ft="{"tn":"-U"}" data-lynx-mode="asynclazy" data-lynx-uri="https://l.facebook.com/l.php?u=https%3A%2F%2Fwww.saveur.com%2Fwinners-2019-saveur-blog-awards%2F%3Ffbclid%3DIwAR3xRY0YTzUxfHVxK6kPV24lh6g9Z4WHGzP84g8AdbICPQ2h7uaExOTY0JA&h=AT2O8COcIaD7e73zcXCjMxAPIti19qZfZQrzQOCVmQS43Rn5nenXqZSBt-jDG9TygEhq5XmqrxoevzsiVCgWGXd19exii-KgE-NbNi8YGebncKGV-DxIs6q6_JpkR7gk9j1oUNZ97gVLwvq6q-vL6nHgBp_m" href="https://www.saveur.com/winners-2019-saveur-blog-awards/?fbclid=IwAR3xRY0YTzUxfHVxK6kPV24lh6g9Z4WHGzP84g8AdbICPQ2h7uaExOTY0JA" rel="noopener nofollow" target="_blank">https://www.saveur.com/winners-2019-saveur-blog-awards/</a><br />
<br />
<br />
--Thanh Thai (Green Crab Cafe)<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVCMZtW8rLBfsatPTWQdSro2lx64yXSIcskf2t_Xi7-Lj9SeD3SIf6GF3TqvZKRFh2IwilGrOmPUDqtUvz6Vl7JWeclgw_BeY-YVeDb8sqcojAvBSfH2Wheyj8K_o5Z5Nqu4x6ri9TmtE/s1600/py1ts7TzyvRo7XesG2T9SNXM9p0SpJY82766_-epodQw_ehwzJ8dPTPsb4563N4WafgfK7jc0lfnxvJDaru4VgVdNzVp8zKECQx7cK8CY6BeFvShXzZLu8ZaJrkxmdexqq_UjmpcH4__-alr-S8G6HsQYyqkRc5qxTjmpXdSmAKLbbHHNxbsOVqNc2UrLdHDKLeMvIqAqiAOxAmFy4Tcp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="597" data-original-width="448" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVCMZtW8rLBfsatPTWQdSro2lx64yXSIcskf2t_Xi7-Lj9SeD3SIf6GF3TqvZKRFh2IwilGrOmPUDqtUvz6Vl7JWeclgw_BeY-YVeDb8sqcojAvBSfH2Wheyj8K_o5Z5Nqu4x6ri9TmtE/s400/py1ts7TzyvRo7XesG2T9SNXM9p0SpJY82766_-epodQw_ehwzJ8dPTPsb4563N4WafgfK7jc0lfnxvJDaru4VgVdNzVp8zKECQx7cK8CY6BeFvShXzZLu8ZaJrkxmdexqq_UjmpcH4__-alr-S8G6HsQYyqkRc5qxTjmpXdSmAKLbbHHNxbsOVqNc2UrLdHDKLeMvIqAqiAOxAmFy4Tcp.jpg" width="300" /></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-78686882127804409.post-6490239874261558532019-10-12T21:43:00.001-04:002019-10-12T21:43:49.624-04:00Green Crab Ice Cream<i>The best part about making my own ice cream is that I can control the amount of sugar that goes in it and I can add just about anything that I want...including green crab roe! Most commercial ice cream here in the US is way too sweet for me, making it difficult for me to enjoy. </i><br />
<br />
<i>When I was a child living in the hot humid weather of Vietnam I remember that it was a real treat to be driven to the nearby city for ice cream. Each of us would get 3 tiny balls of durian ice cream about an inch in diameter. This may seem child size but that was the only size! Even to this day the size of that ice cream scoop remains the same in that part of Vietnam. I remember the ice cream was not overly sweet but was very creamy with the right balance of durian. If you do not like durian then you are out of luck because that was the only flavor! </i><br />
<i><br /></i> <i><i><i>This may be the first green crab ice cream recipe in print since these destructive species invaded the US back in the 1800s! </i></i>As with all of my recipes feel free to adjust the ingredients. You may use either cooked <a href="http://www.greencrabcafe.com/2019/04/salted-green-crabs-ba-khia.html">salted green crab roe</a> or unsalted. However, I think the salted roe is tastier and it enhances the overall flavors of the sweet ice cream! If you prefer more roe then add more. The idea to use salted roe came from the Teochew (Chinese) sweet pastry known as "pia". Many of them are made with salted duck egg yolks. For less fat content you may use 2 cups of whole milk and 1 cup of heavy cream. I mixed the chopped roe in during the processing and that resulted in having scattered orange specks with a subtle salty flavor in the ice cream. I prefer to use vanilla beans over the extract but you can use what is affordable and available. I wish I had access to fresh pandan leaves (sometimes known as the vanilla of Southeast Asia) but I have to make do with what I have.</i><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibfEoZmsNIUWFgQuL9sbQjNa13AEdV9KH6KTSy2oojpbDweo3RJjlZrX0lXp8S0qIyJGzeCvvQCwRIzFskVUqfIgg2Njzx94wNUpivlAiSTc2_XElEtnmMSQrMtn5JCtBOxETfZ746DDc/s1600/DSC_0498.aabb.T+%2528724+x+483%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="483" data-original-width="724" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibfEoZmsNIUWFgQuL9sbQjNa13AEdV9KH6KTSy2oojpbDweo3RJjlZrX0lXp8S0qIyJGzeCvvQCwRIzFskVUqfIgg2Njzx94wNUpivlAiSTc2_XElEtnmMSQrMtn5JCtBOxETfZ746DDc/s400/DSC_0498.aabb.T+%2528724+x+483%2529.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">green crab ice cream ready for the freezer</td></tr>
</tbody></table>
<br />
<b>Green Crab Ice Cream (makes about 2 1/2 pints or 5 cups)</b><br />
<br />
Ingredients:<br />
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2 cups heavy cream</div>
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1 cup whole milk </div>
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1/2 cup granulated sugar</div>
<div>
2 eggs</div>
<div>
1 vanilla bean pod or tsp vanilla extract</div>
<div>
1 oz chopped cooked <a href="http://www.greencrabcafe.com/2019/04/salted-green-crabs-ba-khia.html">salted green crab</a> roe, cooled</div>
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Method:</div>
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</div>
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<div>
</div>
<div>
</div>
<div>
<br />
Split the vanilla bean pod lengthwise if using and scrape out the tiny black beans. Add the beans and pod halves to the heavy cream, milk, and sugar in a medium sized pot and turn the heat to medium high. Stir occasionally until just boiling, then turn down heat to a simmer and stir occasionally (to prevent the bottom of the pot from burning) for about 5 minutes. Remove pot from heat.</div>
<div>
<br />
Whisk eggs in a medium sized bowl, and temper this with the heated liquid. Add vanilla extract if you are not using the bean.<br />
<br />
Let the contents cool completely, cover and chill in a refrigerator. Best if chilled overnight. Remove the bean pod halves.</div>
<div>
<br />
Stir the chilled liquid and salted crab roe and process in your ice cream maker for 30 minutes or according to your manufacturer's instructions.</div>
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Pour the ice cream into a container and place in the freezer for at least 4-6 hours or overnight to firm up. Once firm you can start eating.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-78686882127804409.post-8056608521518246442019-10-08T22:17:00.000-04:002019-10-12T22:04:33.191-04:00Saveur Blog '19 Awards<div class="separator" style="clear: both; text-align: center;">
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Dear readers,<br />
I am honored that Saveur (food magazine) team has selected my blog as one of the finalists for Saveur Blog 2019 Awards. You may vote for Green Crab Cafe (under Best Special Interest Blog category). You have until Friday, October 18th to vote. Please share with your family and friends and spread the words that we need to eat these invasive green crabs, one by one! Thank you so much for your support!<br />
Best,<br />
Thanh<br />
<br />
Vote for Your Favorite Food Blogs in the 2019 Saveur Blog Awards!<br />
<a href="https://www.saveur.com/2019-blog-awards-voting/">https://www.saveur.com/2019-blog-awards-voting/</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiarIS-9a4l-8esr98lr5WBwTuxSthBK8YrGkQ1BsRL4jI1xiZ8rXotwz086Ct7RUA4Lelnq6cvDtpiFUSUpvWrL_uM3CwHOdftnQR8fOR7GVd2GGM2733QFheBNEusmFBaBU6ismzPvXE/s1600/C4X22OT3YJAFLAAPTIVZYMI5QA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="361" data-original-width="691" height="334" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiarIS-9a4l-8esr98lr5WBwTuxSthBK8YrGkQ1BsRL4jI1xiZ8rXotwz086Ct7RUA4Lelnq6cvDtpiFUSUpvWrL_uM3CwHOdftnQR8fOR7GVd2GGM2733QFheBNEusmFBaBU6ismzPvXE/s640/C4X22OT3YJAFLAAPTIVZYMI5QA.jpg" width="640" /></a></div>
<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-78686882127804409.post-50041783359395427432019-10-01T00:06:00.002-04:002019-10-01T14:17:48.937-04:00Seafood Risotto<i>I used a rice cooker to make the rice for this seafood risotto. This may not be the most traditional way to make it but my lazy way is fairly fast and tastes decent! In the past I have made my risotto by gradually adding a ladle of broth into the rice until the liquid was absorbed by the rice and then adding more until the rice is cooked al dente. This time I have no patience so I decided to use my rice cooker. This recipe makes about 6 servings. </i><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3xCbis9MJlJ8xECawubOmN0fyqgcipDETocVhutc_lvlu9Mdmg9Qzj-AtLqvnjP9B2TtkCRJLZGg7rZGUgUDahE6cYgRjFKb0_m_gz5KMj9BGjomjc2CKz8GSGmnDsONhCnQvYehTcCY/s1600/risotto..jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="597" data-original-width="796" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3xCbis9MJlJ8xECawubOmN0fyqgcipDETocVhutc_lvlu9Mdmg9Qzj-AtLqvnjP9B2TtkCRJLZGg7rZGUgUDahE6cYgRjFKb0_m_gz5KMj9BGjomjc2CKz8GSGmnDsONhCnQvYehTcCY/s400/risotto..jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">seafood risotto</td></tr>
</tbody></table>
<b>Seafood Risotto</b><br />
<br />
Ingredients:<br />
<br />
2 C of arborio rice<br />
3 to 3 1/2 C <a href="http://www.greencrabcafe.com/2019/09/green-crab-stock-for-chowders.html">Green Crab Stock For Chowders</a><br />
About 1 Tbsp oil (such as olive or vegetable oil)<br />
1/2 white or yellow medium sized onion, chopped<br />
5 baby bella mushrooms, thinly sliced<br />
6 littleneck clams, scrubbed and washed<br />
6 prepared female green crabs, leave the roe intact on the body, roe from carapace removed and set aside<br />
12 large shrimp, peeled, butterflied, and deveined<br />
12 sea scallops, tough muscles removed<br />
5 squid, scored and cut into bite-size or cut into rings<br />
About 10 squid tentacles<br />
About 1/2 C frozen peas, microwaved for about 30-40 seconds, drained<br />
5 chives plants, nipped with scissors or chopped<br />
About 1 1/2 to 2 Tbsp fish sauce<br />
<br />
Method:<br />
<br />
Cook the rice with 2 1/2 cups of stock.<br />
<br />
While the rice is cooking heat a large pan with oil over medium high heat. Add onion and cook until it is soft and translucent. Add mushrooms and cook until they are wilted. Add the clams and crabs, cook until the clams are partially opened, about 5 minutes. Add shrimp, scallops, squid, and squid tentacles. Cook until the shrimp are opaque and curled up (the scallops and squid will take less time). Scatter the roe and cook until they become solid. Stir in rice, peas, and another 1/2 to 1 cup of stock to moisten the rice. At the last 1-2 minutes add chives and season with fish sauce to taste.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-78686882127804409.post-76852228329613558572019-09-30T20:47:00.003-04:002019-09-30T20:47:27.590-04:00Green Crab Stock For Chowders<b><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGzJ1T9RxnU_mJ6rFzJR5k_EtMKIJxU2tBrLQMzNKY7_er2ZaFke-RIuG953TNuaJCdBBygh-MZQZmapEVULk6eiv4A_nCAFD5SLBm0Nh7hL2ljTr3DZAu4SH1Yts0bnzU42djTR6hGpo/s1600/DSC_0380.aabb.T+%2528724+x+483%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="483" data-original-width="724" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGzJ1T9RxnU_mJ6rFzJR5k_EtMKIJxU2tBrLQMzNKY7_er2ZaFke-RIuG953TNuaJCdBBygh-MZQZmapEVULk6eiv4A_nCAFD5SLBm0Nh7hL2ljTr3DZAu4SH1Yts0bnzU42djTR6hGpo/s400/DSC_0380.aabb.T+%2528724+x+483%2529.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">green crab stock for chowders</td></tr>
</tbody></table>
</b><br />
<b>Green Crab Stock For Chowders (makes about 4 1/2 cups)</b><br />
<br />
Ingredients:<br />
<br />
15 prepared green crabs<br />
6 C water<br />
3 young kelps (dried or fresh)<br />
About 10 cilantro stems and 2 cilantro roots<br />
1 small yellow or white onion, peeled, quartered or diced<br />
3-4 slices of ginger, bruised<br />
2 garlic cloves, smashed<br />
<br />
Method:<br />
<br />
Prepare each crab by removing and discarding the carapace, apron, and gills. Scrub the crabs in a little salt and rinse in cold water, let them drain. Crush the crabs (the finer the crabs are crushed the more flavors the result). Place the crab in a pot and add water, kelp, cilantro stems, cilantro roots, onion, ginger and garlic. Turn the heat to high. Once the liquid starts to boil turn the heat down to a simmer and cover the pot. Simmer for about 30 minutes. Strain and save the liquid for cooking.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-78686882127804409.post-46349944500441813562019-09-27T23:45:00.001-04:002019-10-01T14:18:38.156-04:00Rice and Fish Soup (Chao Ca)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCuz89S7LfDjg3nZSkz5Ulsb5E-6wbu9Tc-q_FhANQob3GM7Q-GkODUsCbQRYcW35-TVVVEYiWCyPS8IprzDwzCailb-gtX0KvZwY6y3c0zPFyfqM2qpx2gRttNZ7qOMWhT8WLWNp3NbE/s1600/DSC_0810.aabb.T+%2528724+x+483%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="483" data-original-width="724" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCuz89S7LfDjg3nZSkz5Ulsb5E-6wbu9Tc-q_FhANQob3GM7Q-GkODUsCbQRYcW35-TVVVEYiWCyPS8IprzDwzCailb-gtX0KvZwY6y3c0zPFyfqM2qpx2gRttNZ7qOMWhT8WLWNp3NbE/s400/DSC_0810.aabb.T+%2528724+x+483%2529.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">rice and fish soup (chao ca)</td></tr>
</tbody></table>
<i>I grew up eating rice porridge or soup, sometimes refers to as congee, known in Vietnamese as "</i><i><span class="st"><i>cháo</i></span>" or in Teochew as "mue". Sometimes it is simply cooked with just a little rice and lots of water and we (my family and I) would eat this along with salted duck eggs, Teochew omelets, pickled greens or radishes, and/or some salty dishes. Other times it is made with seafood, poultry or meat for a more substantial meal. We consume these soups anytime throughout the day or when we are ill. Many years ago when my husband fell ill after visiting Cambodia my mother made rice soup with ground pork for him to restore his health when we saw her in Vietnam. One time, in between jobs, I stayed with my late grandmother for 3 months in Vietnam. I made her a similar rice and fish soup but with chicken stock. I bought a whole snakehead fish, a popular local fresh water fish at the market. After scaling and gutting it I placed the entire fish in the pot to cook. I removed the fish once it had been cooked, separated the flesh and returned it to the pot. My grandmother complimented that it was very tasty and ate 2 bowls that night. Normally she would eat only 1/2 a bowl of plain rice soup with a small piece of fermented bean curd, </i><i><i>a salted olive-like seed </i>or half a salted duck egg in the evening.</i><br />
<br />
<i>For this recipe instead of the green crabs I used <a href="https://nas.er.usgs.gov/queries/FactSheet.aspx?SpeciesID=183">Asian shore crabs</a> that I hand-harvested from coastal New Hampshire. They are also an invasive species found in this region of the US but are smaller than the green crabs. The largest I caught measured about an inch across the carapace. These have lots of eggs so my soup has a beautiful yellow orange hue. If you substitute green crabs in this recipe you may use 15-20 adults as they are larger.</i><br />
<i><br /></i> <i>Recently I was at the dock crabbing and came across Capt. Ralph and his son docking after a day out at sea. He generously gave me a bag of haddock. Thank you, Capt. Ralph! I ate half that evening and the other half I froze. I thawed them for this recipe as haddock is a great chowder fish. Use as much fish as you prefer. You can use either cooked or uncooked rice. Typically I use leftover rice to make this soup--a way to use old rice and decrease cooking time.</i><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY9PIIFb50vT4cCYiDKW14XlG_wi34RuQu1qs6-CeDu8WY1ek9fHU0Q99lMVjpcX3MPxPj-W211gdxfPnlfbt3SBePuZLSznntKtnQrHrbrnH9sVzfq9Fg-LDOSkYXe0jQ5a0theKQXZY/s1600/DSC_0815.aabb.T+%2528724+x+483%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="483" data-original-width="724" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY9PIIFb50vT4cCYiDKW14XlG_wi34RuQu1qs6-CeDu8WY1ek9fHU0Q99lMVjpcX3MPxPj-W211gdxfPnlfbt3SBePuZLSznntKtnQrHrbrnH9sVzfq9Fg-LDOSkYXe0jQ5a0theKQXZY/s400/DSC_0815.aabb.T+%2528724+x+483%2529.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">rice and fish soup (chao ca)</td></tr>
</tbody></table>
<b>Rice and Fish Soup (Cháo Cá)</b><br />
<br />
Ingredients:<br />
<br />
45 Asian shore crabs, crushed (the finer the better)<br />
10 cups water<br />
1 yellow or white onion, sliced or chopped<br />
3 dried or fresh young kelp<br />
1 thumb sized ginger, sliced, chopped or julienned<br />
2 garlic cloves, smashed<br />
About 5 sprigs of cilantro stems<br />
1/3 cup uncooked rice<br />
About 1 to 1 1/2 lbs of haddock or cod<br />
1 Tbsp fish sauce<br />
1/4 cup chopped scallion<br />
Chopped fresh chives or scallions, garnish<br />
Chopped fresh cilantro leaves, garnish<br />
Fried shallots, garnish<br />
Freshly ground black or white pepper, garnish<br />
<br />
Method:<br />
<br />
Place the crushed crabs, water, onion, kelp, ginger, garlic and cilantro in a large pot. Simmer for about 30 minutes. Scoop out any yellow orange bits (a combination of meat and roe) that float to the top and reserve for the later.<br />
<br />
After 30 minutes, strain the broth into another pot. Add rice to the broth. Cook until the rice is soft and enlarged (takes about 30 minutes for uncooked rice). After about 15-20 minutes of cooking add the fish. Once the fish is cooked (it will flake off easily) remove it and separate it into pieces (however small or large you prefer) of flesh and return the pieces back to the pot. Add the yellow orange bits to the pot. About 5 minutes before done add scallion and season with fish sauce.<br />
<br />
Serve hot and garnish with chives or scallion, cilantro leaves, fried shallots and ground pepper.<br />
<br />Unknownnoreply@blogger.com0