shrimp boil

July 20, 2017

prep time: 30 minutes      cook time: 1 hour       total time: 1.5 hours      yields 6-8 servingsr18luumt9anhfwu8d8l6_boil320120of201

personal notes

  • double the recipe for 18 people (13 adults, 5 kids)
  • marinate potatoes for at least 1-2 hours
  • collect large trash bags and newspaper to cover the tables for easy clean-up
  • use your fingers to eat the finished product, so dishes and silverware don’t have to be used

2 lemons (can slice some extra to be used when serving)
3 bay leaves
2 tsp salt
1/4 c crab boil seasoning (recommended: old bay seasoning)
1/2 bunch thyme, tied together (i just used dried thyme and it worked fine)
1 onion, sliced
red pepper flakes, add to desired spiciness
1 head of garlic, halved
1 lb 5 oz red new potatoes, cut in eighths
4 ears of corn, cut in thirds
1 lb smoked sausage (andouille or kielbasa) cut into 1-inch pieces
2 lbs jumbo shrimp (with heads and tails)
kosher salt


  1. fill a huge stockpot, 1/3 of the way, with water. keep in mind that when you add the solid ingredients, the water level will rise, so don’t fill the pot up more than halfway.
  2. squeeze the lemons into the water.
  3. add the bay leaves, salt, old bay seasoning, thyme, onions, red pepper flakes, and garlic.
  4. throw the potatoes into the water to marinate for at least an hour or two: the longer you let the potatoes marinate, the more tasty the potatoes will be.
  5. bring the broth to a boil over medium-high heat and simmer the potatoes for 20 minutes.
  6. you want a very aromatic broth with plenty of salt and spices. taste it every so often: don’t be afraid to make it strong so some of the flavor can penetrate and get absorbed by the other ingredients. adjust seasoning with salt.
  7. after the potatoes are just about cooked through, add the corn and sausage. cook for another 5 minutes, making sure everything stays covered with liquid.
  8. toss in the shrimp and shut off the heat. cover the pots and let the shrimp steep in the flavor for 15 minutes.
  9. drain and spread the shrimp, sausage corn, potatoes, and onions out on a newspaper-covered table.
  10. serve with lemons and plenty of napkins !


Read the rest of this entry »


scalloped potato gratin

January 22, 2013

prep time: 20 minutes       cook time: 50 minutes      makes 4-6 servings

1.5 c heavy cream
1 sprig fresh thyme
2 garlic cloves, minced
1 tsp ground nutmeg
2 lbs russet potatoes, peeled and cut into 1/8-inch thick slices (about 4-6 medium/large potatoes)
salt (or garlic salt) and ground black pepper
1/2 c grated parmesan
1/2 c sharp cheddar cheese/gouda
4 strips bacon, chopped


  1. preheat the oven to 385 degrees.
  2. in a saucepan, heat up the cream with thyme, garlic, and nutmeg.
  3. while cream is heating up, butter a casserole dish. place layers of potato in an overlapping pattern and season with salt and pepper after every other layer. repeat until potatoes are used up.
  4. remove cream from heat, then pour a little over the potatoes. top with some grated parmesan. make 2 more layers.
  5. bake, uncovered for 50 minutes.


Read the rest of this entry »

chicken curry

February 7, 2012

makes 2-4 servings       prep time: 10 minutes       cook time: 25 minutes        total time: 35 minutes

1 lb chicken breasts, boneless, skinless, cut into chunks about 1.5 inches
2 potatoes, peeled, chopped into chunks
1 onion, peeled and chopped
3 carrots, peeled and chopped
2 T oil
2 T curry paste (traditional Indian yellow curry paste is best)
1 c chicken broth
1 tsp sugar
1/2 tsp salt or to taste
freshly ground black pepper to taste
ground coriander, optional


  1. heat a wok or deep-sided frying pan over medium-high heat.
  2. add 2 tablespoons oil to the heated wok. when the oil is hot, add the onion.
  3. stir-fry until the onion is softened and translucent.
  4. add the chicken and stir for about 5 minutes until chicken is browned.
  5. add the curry paste so chicken and onions are coated.
  6. add the carrots and potatoes. stir for a minute and add the chicken broth, sugar, salt, and pepper.
  7. cover and simmer over low heat for about 30 minutes, making sure the potatoes are cooked.
  8. taste the curried chicken and adjust the seasoning if desired. sprinkle the ground coriander over the top.


Read the rest of this entry »

prep time: 15 minutes       cook time: 1 hr 30 minutes       ready in: 1 hr 45 min

8 servings


4 large baking potatoes (usually russet potatoes)
8 slices bacon
1 c sour cream
1/2 c milk
4 T butter
1/2 tsp salt
1/2 tsp pepper
1 c shredded cheddar cheese, divided
5 green onions, sliced, divided


  1. preheat oven to 350 degrees F.
  2. bake potatoes in preheated oven for 1 hour.
  3. meanwhile, place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble, and set aside.
  4. when potatoes are done, allow them to cool for 10 minutes. slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. to the potato flesh, add sour cream, milk, butter, salt, pepper, 1/2 c. cheese and 1/2 of the green onions. mix with a hand mixer until well blended and creamy. spoon the mixture into the potato skins. top each with remaining cheese, green onions, and bacon.
  5. bake for another 20 minutes.
source (my own photo above)

Read the rest of this entry »