Sunday, January 29 –
Mmmmmmmmmmmmmm… crab. Yes, please and thank you. (I could probably just say that and this blog post would mostly be written for me!)
For this country, I found a couple of recipes for crab dishes, but I thought to myself, “Self, you know what’s better than crab mixed in something? Devouring a whole crab!” So it needed to happen – butter covered, shell splattered, crabby goodness.
I also made a dish called Rasta Pasta, which was really good. But that’s not really what anyone wants to hear about after you tell them you’re making crab. So if you’re interested in a wonderful, flavorful side dish, check it out in the recipes.
We had seven of us total, with the newcomer of MoneyShot. MoneyShot is Hot Momma’s brother, and a crab enthusiast just like us. (He got his nickname from this dinner, because he managed to splatter both himself and Mr. Hero with crab juices and shell parts and the jokes went downhill from there. While this might not be PG13 dinner company, we certainly aren’t doing anything more than enjoying our food – a little too much sometimes!) We also had Baby Bear, Amine Chef, Roommate Extraordinaire, and of course my Wonderful Boyfriend.
This dinner took almost all of us to make. With 7 crabs, 3 pots of water, and a whole mess of splatters, we finally got everything cooked, cleaned, and devoured. A big “thank you” to Roommate Extraordinaire, Mr. Hero, and Wonderful Boyfriend for making it happen! Another big “thank you” to Hot Momma, Roommate Extraordinaire, and MoneyShot for bringing all of the wine for this dinner.
Things I have learned: Cooking that many huge crabs took many hands. Remember to get help when you need it!
British Virgin Islands
(recipe borrowed from the cooks at: www.caribbeanchoice.com)
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 large onion, sliced
- 2 yellow and/or red peppers, cored, seeded and cut in lengthwise julienne slices
- 1 pound fettuccini
- 1 tablespoon olive oil
- 2 cups cooked drained black beans
- 2 cups cooked broccoli floweretes (just the top portion of small broccoli)
- ¼ cup chopped fresh basil or 1 teaspoon dried
- 2 teaspoons fresh chopped oregano or ½ teaspoon dried
- Parmesan cheese
METHOD / DIRECTIONS: Heat oil in a large skillet and sauté garlic, onions and peppers just until limp. Add drained, cooked black beans. Cook fettuccini in rapidly boiling salted water just until cooked. Drain and toss with olive oil. Combine cooked pasta with pepper mixture, broccoli and seasonings. Sprinkle generously with freshly grated Parmesan cheese.
SERVING SUGGESTIONS: This can be served hot or at room temperature as a salad or main dish.