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Showing 121 - 130 of 130 results for blue crab
Wok Tossed Mud Crab with Sate Sauce: Cua Xao Sate
Recipe
| Courtesy of Luke Nguyen
- Total Time:
- 2 hours 5 minutes
White House Eats: Inaugural Balls
Episode
| From:
Cooking Live
Kent Rathbun, who was chosen by George W. Bush to be executive chef for all three balls in Washington, joins Sara to create four dishes that were served at the ball. Recipes: Cumin Lavosh, Texas Blue Crab Salad, Avocado Roast Corn Nachos and more.
Dennis Franz
Episode
| From:
Inside Dish
Rachael Ray takes a trip to Montecito, CA, for lunch at the home of "NYPD Blue" star Dennis Franz. As they take a stroll through the lovely grounds, Dennis talks about his many years on the hit show. Next Dennis's daughter Tricia prepares baked crab cakes.
Las Vegas Fish House
Episode
| From:
Emeril Live
Emeril opened Emeril's Fish House in the spectacular MGM grand hotel in Las Vegas and is sharing his secrets. On his menu tonight: Blue Crab Cakes; Seafood Slider Trio; Parmigiano Reggiano and Arugula Risotto with a Provencal Sauce and Fish of the Day on a Roasted Potato.
New Orleans
Episode
| From:
Chefs vs. City
Chefs Aaron Sanchez and Chris Cosentino explore New Orleans and battle it out with two local chefs, Alfred Singleton and Stephanie Bernard of Dickie Brennens Steak House. Throughout the intense challenges, the teams encounter alligators and battle crawfish and feisty blue crabs. The real test begins when they have to create and consume traditional southern recipes made entirely from insects!
Triple D Nation: From Fried to Sides
Episode
| From:
Diners, Drive-Ins and Dives: Triple D Nation
This trip, Guy Fieri's throwin' everything in the fryer! His first stop is an O.G. Triple D in Knoxville, Tenn., where the pizza, onion rings and fried chicken come straight to your car. Then, crunchy crab cakes are gettin' all spiced up in Somers Point, N.J., and a popular pub in Blue Ash, Ohio, had to make more room for their crispy pig tails and humongous hot dogs.
Cooking Channel: Hook, Line & Dinner (Charleston, South Carolina)
Episode
| From:
Food Network Specials
Ben discovers the foundations for Charleston's current culinary renaissance is the region's rustic Lowcountry cuisine, and its seemingly timeless union with all things fresh and aquatic. The host of Hook, Line & Dinner experiences first-hand the essence of that union in rustic institutions like Bowens Island Restaurant, a local marsh-side oyster house where it's a monumental understatement to say the amenities are sparse. Whether pan-searing sheepshead fish at Husk in historic downtown Charleston, or preparing stuffed blue crab at T.W. Graham & Company in nearby McClellanville, Ben's ingredients are nothing if not local.
Louisiana
Episode
| From:
Extreme Cuisine with Jeff Corwin
Jeff Corwin uncovers tantalizing foods on his culinary quest through the Louisiana bayou, starting his journey by scouring the banks of Lake DesAlmond in search of busters, the holy grail of blue crabs. He learns local cooking methods as he prepares a spicy wild boar in a special Cajun microwave and deep fries savory gar balls made from a prehistoric looking fish. He hops on a boat with a sustainable shrimper in Terrebonne Bay to harvest shrimp they fry and eat whole on the water. Then, Jeff canoes down the Pearl River in search of wild rice to use in a goose gumbo. He gets down with the locals at a ragin’ house party with moonshine and a crawfish boil with piles of spicy seafood.
Charleston
Episode
| From:
Food Network Specials
Charleston, S.C., is a lovely busy city with a passion for quality and tradition. Chef Chris Stewart of the Glass Onion cooks with G a fresh and sophisticated pork belly dish beloved by locals. The small restaurant is truly becoming a hot spot. Tammy Karsada opens up her cake shop Cakes by Kasarda to G. They make a groomsmen cake shaped like a beer bucket and topped with sugared "ice." They prepare the cake from scratch and G picks up a few great tips from this southern belle. G is taken on a Lowcountry adventure with Shane Ziegler of Barrier Island Eco Tours. At sunrise they begin rounding up the seafood they'll need for a classic boil. Shane takes G to the shore to pick oysters, visits the local clammer, and empty the blue crab traps. After working up a sweat and an appetite they meet with Shane's wife Morgan to prepare the boil. They invite their friends over to the island to enjoy a traditional Charleston feast before the sun sets.
