Gobble Gobble

Happy Thanksgiving everyone! This year I made deviled eggs and they are devilishly divine :) Here's the recipe:




Ingredients:
12 eggs
1/2 cup mayonnaise
2 teaspoons spicy brown mustard
2 teaspoons vinegar
1/4 teaspoon salt
Pinch pepper
Dash Worcestershire sauce
Paprika

Directions:
1. Place eggs in a large pot and fill with water. Bring to a boil and reduce heat to a simmer. Simmer eggs for 15 minutes.
2. When cool, crack and peel eggs and slice in half lengthwise. Remove yolks and place in a bowl. Add remaining ingredients (except for paprika) and blend well.
3. Fill empty egg whites with yolk mixture and garnish with paprika.


Tip: Use eggs that have been in your refrigerator for about a week - they will be much easier to peel!

Fanciful Fruit Cups

Hello friends! Sorry for the short hiatus, but I'm back! Today I will teach you how to easily assemble these colorful and fancy fruit tarts that you've seen in many bakeries and restaurants before.

Ingredients:
Frozen puff pastry shells
Instant custard
Apricot jam
A variety of fruits

Directions:
1. Bake the puff pastry shells as the box indicates. When cool, carefully hallow out centers with a spoon and set aside.
2. Prepare instant custard and spoon into pastry shells.
3. Slice fruit if necessary and arrange on custard in the pastry shell.
4. Melt the jam and glaze fruit with a pastry brush.

TIP: Really impress your friends by making your strawberries into blooming flowers! Simply slice off the tops and flip them over so that the widest part is now the base. Make 3-4 small slices inward, starting from the bottom and working your way up to create "petals." This may take a few tries, so I suggest starting with odd shaped berries first and saving the nicest ones for your presentation. Good luck and have fun!

Keep The Change, Here's Your TIP

Foodie Tip of the Day:

When chopping food, don't drag your knife along the cutting board to scrape everything together. This just dulls the blade. Instead, flip the knife over and use the top to collect your goodies :)

<3, KellyCakes

Suck on What?

For months I've been hearing the buzz about The Boiling Crab and have yet to try it until this weekend. After first attempting to dine in at the location on Brookhurst in Garden Grove, we decided just to do take out since the wait was over an HOUR! (Mind you, it was still early in the evening, a mere 5:45PM!) The take out menu is actually ordered at The Boiling Crab To Go, which is just a few stores down from the main location in the same strip mall. To Go was just as crowded, but we were able to order quickly.

1 lb. blue crab, 1 lb. shrimp, 1 lb. crawfish, corn on the cob, and Cajun fries.

The shellfish comes with a choice of seasoning: Rajun Cajun, Lemon Pepper, Garlic Butter, or THE WHOLE SHA-BANG! - meaning all three. Of course, I had to get THE WHOLE SHA-BANG!

Take out orders conveniently come with a large piece of butcher paper because the crack-and-eat meal sure gets messy! Each shellfish was bagged separately and filled with generous portions of the deep red, mildly spicy goodness of sauce. The sauce is really what makes the meal here at The Boiling Crab. It balances the right amount of butter and citrus, packs the perfect punch of spice, and adds just enough freshly chopped garlic to leave a unique, but not overpowering taste on your palate. The large shrimps are steamed whole, so when you crack off the head and suck out the creamy matter, you get a generous portion of the flavorful sauce as well. The shrimp itself was tender and meaty; and although already drenched in sauce, I couldn't resist going in for double dips.

After the feast!...

Definitely a winner, but go early to avoid the hour wait!

The Boiling Crab
13892 Brookhurst St.
Garden Grove
OR
The Boiling Crab ToGo
13908 Brookhurst St.
Garden Grove
http://www.theboilingcrab.com/