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Paul's Big Ol' Boiled Dinner
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Ingredients for Bouquet Garni:
One 9" x 9" cheese cloth square
1 sprig epazote (a Mexican bean herb)
3 whole chives
2 sprigs fennel
2 sprigs parsley
2 sprigs tarragon
Ingredients for Boiled Meal:
1/2 box crab boil (6-oz. box)
1 lemon
4 medium red potatoes, coarsely chopped
1 medium potato, coarsely chopped
2 large artichokes
4 carrots, peeled, chopped
1 whole garlic bulb
1 stalk celery, coarsely chopped
3 leeks, coarsely chopped (white part only)
1 ear white corn, husked and chunked
1 ear yellow corn, husked and chunked
1 zucchini, coarsely chopped
1 yellow squash, coarsely chopped
1 crookneck squash, coarsely chopped
1/2 head cabbage, coarsely chopped
1/2 lb. green beans, kept whole
2 large onions, coarsely chopped
1/2 lb. oysters, cleaned
1/2 lb. clams, cleaned
1/2 lb. shrimp, cleaned
1/2 lb. cockles, cleaned
1/2 lb. mussels, cleaned
Preparation for Bouquet Garni:
Put herbs in 9 x 9-inch cheese cloth square and tie off ends with string. Set aside.
Preparation for Boiled Meal:
Fill a large pot about half full with water and bring to a simmer. Squeeze lemon juice into simmering pot, add the crab boil. Toss in the bouquet garni and simmer for 5 minutes. Add potatoes, artichokes and carrots to the pot and simmer for 10 minutes. Add remaining vegetables and simmer for 5 minutes. Add seafood and simmer another 10 minutes or until shellfish shells starts to open. This dish can be made either indoors on the stove or outdoors over a propane grill, burner or campfire.
To serve, spoon onto a very large serving platter.
Yield: 6 servings
Nutritional Information:
(based on a single serving)
Calories - 614.2
Fat - 7.4 g
Saturated fat - 1.2 g
Percentage of calories from fat - 10.1%
Cholesterol - 101 mg
| ALSO IN THIS EPISODE: | | Paul's Big Ol' Boiled Dinner |
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