6 Alaskan king crab claws, thawed
2 sprigs dill (optional)
If necessary in order to fit in microwave, cut claws at joints. Wrap 3 claws at a time in a damp paper towel, along with 1 sprig of dill, and then wrap in plastic wrap. Place wrapped claws in microwave 1 package at a time and cook on high for 2 minutes. I place one crab cluster in each package). Â Remove and unwrap carefully. Serve immediately.
adapted from Jasper White’s Cooking from New England
preheat oven to 350 degrees.
1 pair shad roe lobes, about 6 oz
salt and freshly ground black pepper
wash shad roe and gently pat dry. season with salt and pepper.
6-8 tablespoons unsalted butter
lemon juice
capers
Worcestershire sauce
place a 6-inch sautee pan on medium low heat and melt 6 tablespoons of the butter.Slip the shad roe into the pan, making sure that the melted butter is covering the lobes if not,add a bit more. Place the pan into the preheated oven. Turn over half way through cooking time. Check the thickest part of the roe after 12 minutes for firmness. If still soft, cook a bit longer. Remove to a warm plate. Make a quick sauce by adding shopped parsley, lemon juice, a bit of Worcestershire sauce and capers to the butter left in the pan. Heat and then pour over the shad roe.
Shad roe two ways checkout the second recipe and informative website!!
4 Irish Fauxsages (see below) or about 12 ounces of other vegan sausage, sliced 1/2-inch thick
1 1/2 pounds baking potatoes (about 4 medium), cut into 1/2-inch slices
1 large onion, sliced
several baby carrots cut in half
1/2 savory cabbage sliced thinly
2 tablespoons parsley, minced
salt and pepper, to taste
1 1/2 cups vegetable broth or prepared bouillon
1/4 teaspoon liquid smoke flavoring
3/4 cup guinness
Brown the “sausages” in a non-stick skillet. In a large Dutch oven with a heavy lid, layer the ingredients in this order:
Half of the potatoes
Salt and pepper
Half of the onions
several baby carrots cut in half
1/2 savory cabbage sliced thinly
Half of the parsley
All of the Fauxsages
Remaining Potatoes
Salt and pepper
Remaining Onions
remaining carrots
remaining savory cabbag
Remaining Parsley
Mix the Liquid Smoke into the broth and pour it over all. Bring to a boil and then reduce heat to the lowest setting and cover tightly. Cook for about an hour, or until potatoes are very tender. Add the beer if you’re using it, and simmer for about 15 minutes more. Ladle into bowls and serve with Irish Soda Bread.
Note: This could easily be cooked in a slow cooker; for best results, double the recipe for large crockpots and cook on low for 6-8 hours.
1 vegan bouillon cube (enough to flavor 2 cups water, see below)
1 slice whole wheat bread
1 cup vital wheat gluten (about 4.5 ounces or 127 grams)
2 tablespoons nutritional yeast
1/2 tablespoon onion powder
1/4 teaspoon black pepper
1 teaspoon marjoram
1/2 teaspoon thyme
1/2 teaspoon ground sage
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 teaspoon flax seeds, ground
1/2 tsp smoked paprika
1 cup cool water
3 cloves garlic, minced
1 tablespoon cashew butter (I used tahini)
1 tablespoon soy sauce (I used Braggs)
Dissolve the “beef” bouillon cube in 2 tablespoons of hot water and set aside to cool. Toast the piece of bread until medium-brown, and then put it into the food processor and pulse until it’s in fine crumbs.
Put the bread crumbs into a large bowl and add the remaining dry ingredients, wheat gluten through flax seeds, stirring well to distribute the seasonings evenly. Mix the bouillon mixture with the cool water in a large measuring cup or bowl and add the garlic, cashew butter, and soy sauce. Whisk or blend with a hand blender until ingredients are well-distributed.
Pour the wet ingredients into the dry, and stir to mix just until evenly moistened. Add a little more water if it seems too dry.
Place a piece of aluminum foil on the counter, and scoop 1/2 cup of gluten mixture onto it. Shape into a rough tube, fold the bottom edge of the foil over the gluten, and roll up. Roll the tube back and forth, pressing lightly with your hands, to give it an even shape, and then twist the ends closed. Repeat with the remaining gluten to form 5 sausages.
Place all the sausages in the top of a steamer, cover, and steam for 35 minutes. Remove them from the heat and let cool until easy to handle. Fauxsages can then be used in recipes or eaten as-is. (I always eat one right away–just to check the quality, of course!)
I now make this in a casserole dish rather than loaf pan. It’s much easier to serve!!
The roast:
2 tablespoons oil or butter
2 large onions, chopped fine (I used 2 med.)
3 cloves garlic, minced
3 cups raw cashews
1 1/2 cups bread-use stuffing bread cut up in cusinart
1 cup soup stock (or water)
1/2 teaspoon nutmeg
2 tablespoons lemon juice
The “stuffing”:
3 cups bread cubes, toasted
2 tablespoons margarine, melted but not hot
1/2 cup finely-chopped onion
1 cup chopped celery
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon sage
3 tablespoons parsley, chopped
salt to taste (I did not add salt)
chopped parsley
(From the first list:) Cook the onion and garlic in the oil or margarine until tender, and remove from the heat. Chop the cashews by hand or in a food processor; cut up the bread as well. Add the cashews and bread to the onion, then add the vegetable stock, salt and pepper, nutmeg, and lemon juice. Put half of this mixture into a greased casserole dish.
Mix together all the ingredients from the second list. Add some stock so it’s a bit moist or not bone dry. Put the mixture on top of the stuff in the casserole, and add the rest of the first mixture so that there are three layers of food in the pan. Place the pan on a baking sheet (in case it overflows while cooking), and bake at 400 degrees F for 30 to 45 min. The top should be browned.
Note: do not raise temp above 400, probably done after 45 min, check internal temp.
Let the roast cool for a few minutes, then turn the pan over and serve the roast on a plate. Serve with gravy if desired, keeping in mind that it is a very rich dish.
Prebake a 9 inch deep crust pie shell until it starts to brown at 350 degrees.
1/2 C. mayonaise
1/2 C. milk
2 tablespoons flour
1/3 C. green onions chopped
1/3 C. bell pepper chopped
6 ounces swiss cheese grated
1 & 1/2 C. crab meat
2 eggs
salt and pepper to taste
Mix ingredients, pour into pie shell and bake until browned on top for about 40-45 minutes at 350 degrees.
I have used fake crab for this with good results.
