by finalweb | Nov 16, 2020
Maxbauer’s Very Best Turkey TipsIngredientsDirectionsBRINE. If you need a brine recipe, we love Martha Stewart’s. It’s not quite as good as ours but uses fewer ingredients. You can’t get the very best turkey without it! DO NOT STUFF. Stuffing... by finalweb | Sep 15, 2020
Perfectly Cooked Crab LegsIngredients8 oz The Butcher’s Block’s King Crab (8oz per person)White wineDirectionsPurchase 8oz-1lb of crab per person. Thaw in the refrigerator overnight. Keep a maximum of 2 days after thawing—eat as soon as possible after thawing.... by finalweb | Sep 14, 2020
Tomahawk Grill Instructions (How to grill like a BOSS)IngredientsLawry’s Seasoning (or other)Tomahawk steak or Two-Rib Brined Pork TomahawkDirectionsLet the steak come to room temperature – take it out of the fridge at least 60-90 minutes before you want... by finalweb | Sep 14, 2020
Blackened Swordfish with Sweet Potato Crab Hash and Voodoo SauceIngredients2 8 oz. Swordfish Fillet4 oz Blackening Seasoning2 Scallions, chopped (for garnish)Sweet Potato Crab HashOlive Oil to coat sauté pan½ lb Roasted Sweet Potatoes, cut into ½” pieces (in a... by finalweb | Sep 14, 2020
Crock Pot Osso BuccoIngredients¼ cup All-Purpose Flour4 1-1/2 to 2 inch thick veal or port shanks (about 2-1/2 lbs)2 dashes Kosher salt and freshly ground black pepper2 tbsp Unsalted butter1 cup Dry white wine1 14-1/2 oz can diced tomatoes¾ cup Lower-salt...