Weekender Vol II

Being that I'm from the East coast I can't help but reminisce of the days when I was seaside and enjoying a seafood feast. A fun way to spend the weekend with friends, colleagues, and family is with an old East coast seafood cook-off. Think brown paper table cloths, boiling pots of fresh crab and freshly shucked oysters. The sea is the limit!! Pending on the guests favorites, my sister Darcy can eat shrimp cocktail until the cows come home or rather until the minnows come home.... Be sure to accompany the seafood feast with silver wash basins (http://www.bucket-outlet.com) filled with your guests favorite beers. Webstaurants offers a great deal on brown paper that is 40'x300' for 13.99 (http://www.webstaurantstore.com/suffixitem/593TCKRAFT/40X300.html). Santa Monica Seafood Market is my recommended venue to purchase some of the freshest seafood in town. For all of you Philly folk and New Yorkers, Whole Foods has some amazing seafood as does Citerella and Fairway in NYC. For you lucky folk that reside in Queens, you are required to hit the fish market even if it means waking up at 4am ;) Crate and Barrel have "crab claws" at an unbelievable price of $5.95. Be sure to provide bibs for your guest or advise of the somewhat messy event that will take place (I often refer to finger painting and have had guests show-up in painter schmocks). When preparing the seafood please do not forget the key ingredient of Bay Seasoning. For all of you West Coasters or Seaporters, I'd love to hear about your recommended recipes to include in my blog and add to my recipe index cards. Epicurious.com have some wonderful recipes as does Foodnetwork.com Happy shucking!





Recipe for Boiled or Steamed Crabs

Serves Six

Ingredients:
36 live crabs
9 oz. Of Old Bay
3 coarsely chopped onions
6 coarsely chopped celery ribs with leaves
1 small bunch of parsley
1 lb of salt
4 tbsp cayenne
2 lemons sliced

Fill a large pot with two inches of water for steaming or if boiling, enough water to cover the crabs. But set the crabs aside. Put all the other ingredients in the pot and bring to a vigorous boil for 30 minutes to create rich liquor. Dump all the live crabs into the pot; they should be frisky and kicking. After the water returns to a boil, keep the crabs cooking for approximately 25 minutes. They should smell like boiled corn on the cob. Fish the crabs out of the pot. If you want to, you can use the broth to cook another batch of crabs. Serve your crabs hot or at room temperature.

The Weekender Vol 1

Welcome to my new Weekender edition!!! Every Wednesday I will be posting fun and innovative ideas to get your weekend parties going. From theme ideas to fun events to part take in the Los Angeles, Philadelphia, and New York markets. I would love to hear what you think of the recipes and send photos from your own events inspired by my weekender posts!

Now that summer is here (although June gloom isn't the most ideal) it's time to clean off the BBQ and throw a fun outdoor gathering. The summer is the best time regardless of what coast or part of the world you reside. An easy way to get the party started is coming up with a theme, whether it be a color or type of cuisine. This allows your guest to have fun with what they wear or what they bring. I love the Latin theme for summer time, bright colors and easy festive food. Think bold warm colors like sunflower yellow, fire engine red, and sunburst orange when picking up paper napkins and plates or for your flower arrangements. White and red sangria are a must! Your guests can bring guacamole and chips or you can have them make it fresh if you have a mortel and pessal on hand. I've provided my two favorite recipes for white and Red sangria. Enjoy!!!!

WHITE SANGRIA
1 750-ml bottle Pinot Grigio
4 6-ounce cans pineapple juice
2 11 1/2-ounce cans guava nectar
4 cinnamon sticks
2 cups 3/4-inch cubes fresh pineapple
2 oranges, halved through stem end, thinly sliced crosswise
Ice cubes

Mix first 5 ingredients in large pitcher. Set 12 orange slices aside for garnish; add remaining orange slices to pitcher. Cover and chill at least 6 hours or overnight.

Fill tumblers with ice. Pour sangria over. Garnish with orange slices and serve.

Makes 12 servings

RED SANGRIA
1 gallons Zinfandel
1/2 cup brandy
1/4 cup Cointreau
1 quarts orange juice
1 cups lemon juice
1/2 cup superfine sugar
6 to 8 ice cubes
1 quarts chilled club soda
1 1/2 oranges, thinly sliced
1 1/2 lemons, thinly sliced

Thoroughly chill all ingredients. Pour the wine, brandy and Cointreau into a large punch bowl. Stir orange and lemon juice with the sugar until sugar has dissolved. Then add to bowl and stir to blend. Add ice cubes and soda and garnish with fruit slices. Serve in 4-ounce punch glasses or wineglasses.

Makes 50 servings