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Paul's Big Ol' Boiled Dinner

Type: Fish, Shellfish
Courses: Main Course
Serves: 6 people

Recipe Ingredients

  Bouquet Garni
1   Cheese cloth square - (9" by 9")
1   Epazote sprig (a Mexican bean herb)
3   Chives
2 sections  Fennel
2 sections  Parsley
2 sections  Tarragon
  Boiled Meal
1/2   Crab boil - (6 oz box)
1   Lemon
4   Red potatoes - coarsely chopped (medium)
1   Potato - coarsely chopped (medium)
2   Artichokes (large)
4   Carrots - peeled, chopped
1   Garlic bulbs
1   Celery - coarsely chopped
3   Leeks (white part only) - coarsely chopped
1   White corn ear - husked, chunked
1   Yellow corn ear - husked, chunked
1   Zucchini - coarsely chopped
1   Yellow squash - coarsely chopped
1   Crookneck squash - coarsely chopped
1/2   Cabbage - coarsely chopped
1/2 lb 227g / 8ozGreen beans - kept whole
2 lbs 908g / 32ozOnions - coarsely chopped (large)
1/2 lb 227g / 8ozOysters - cleaned
1/2 lb 227g / 8ozClams - cleaned
1/2 lb 227g / 8ozShrimp - cleaned
1/2 lb 227g / 8ozCockles - cleaned
1/2 lb 227g / 8ozMussels - cleaned

Recipe Instructions

Bouquet Garni: Put herbs in 9- by 9-inch cheese cloth square and tie off ends with string. Set aside.

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.

Serves 6.

Source:
Home & Garden TV -- Home Grown Cooking - Episode 115

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