Re: It's fucking grilling season.
Anyone on here ever grill their crablegs? Apparently, its the new rage back home.
I did it last Friday. It's a good idea to flash boil them first, but the flavor in the shells become intensified in the meat. I didn't taste smoke or grill flavor, but the seafood taste and sweetness in the crablegs were delicious. I'd suggest doing it for an appetizer along with something more substantial.
Here's my new favorite home made summer salsa, great with chicken and seafood on the grill:
Two avocados
Three fresh tomatillos
one mango
one serrano pepper
one large shallot
one green onion
Half a lime
a fistful of organic cilantro
salt and pepper
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I know that is going to come to about ten bucks for a garnish, but trust me it's worth it. You end up with 4-6 cups of delicious. You can put that on bland unseasoned ground chuck patties and it will blow people's minds.
1. Peel the husk of the tomatillos, wash, and cut them in half. Put them in the oven with the serrano pepper at 400 degrees for about 20 minutes. Cut the serrano pepper in half and remove all or most of the seeds, depending on how much you like heat.
2. Dump them in a blender with a fistful of washed organic cilantro, green onion and the shallot, chopped up in manageable pieces. I know organic cilantro is more expensive, but I just read a study that the biggest health payoff for organic products over normal pesticide products are the leafy greens, and cilantro is numero uno for health benefits. Blend for 15-25 seconds. dump this loose jelly in a bowl.
3. Cut the mango and two avocados in half, separate from the pit, and cut the delicious meat of the fruit into cubes against the skin. Hollow out the skins using a tablespoon. Dump it into the bowl and salt and pepper to your liking, pour in the juice of half a lime.
4. Mix with a wooden spoon.
5. When you store the salsa, put the pits of the avocado in the bowl. This prevents browning.