Low-Country Seafood Boil

Inspiration:
A fall get-together with friends, including our co-host and friend Eric
and
Captain Jim Lemke and Patrick Nolan's recipe, promoted by Bobby Flay


Ingredients:

• 4 to 6 ounces crab boil spices
• 1 lemon, quartered
• 3 to 4 whole garlic cloves
• 1 red pepper, sliced
• 1 green pepper, sliced
• 3 pounds mushrooms, cleaned
• 3 to 4 scallions
• 2 to 3 peeled whole onions
• 9 ounces hot sauce
• 10 pounds smoked hot sausage
• 5 pounds tiny whole potatoes
• 25 to 30 ears corn
• 2 to 3 tablespoons chopped garlic
• 7 to 10 pounds mussels
• 15 to 25 pounds medium or large shrimp

Instructions:

1. Start with a 20-quart pot filled over 1/3 with fresh cold water. In the pot add crab boil mix to the water. Squeeze juice from 2 of the lemon quarters into the water, and drop in the rinds. Add the garlic cloves, red and green pepper slices, mushrooms, scallions, whole onions, and hot sauce into the water. Bring to a boil, and then add sausage and potatoes. Bring to a second boil, and continue cooking for 5 to 10 minutes, or until potatoes start to get soft. Add the corn, chopped garlic, and start a count of 5 minutes. Do not wait until water boils. At 5 minutes, add mussels. 3 minutes later, add shrimp. Boil for 2 1/2 to 3 minutes. Drain immediately.

2. Serve with plenty of napkins.

Recipe Notes:
Serves 25-30. For different variations, any seafood could be added to the pot.


My Notes:

• I don't think it could be much easier for a party planner than choosing a menu that involves only one pot!
• We had 10 guests and scaled down the recipe to include 2.5lbs sausage, 3lbs potatoes, 10 ears corn, 3lbs mussels, 3lbs shrimp, and 2.5oz Old Bay. We probably had enough to serve 12-15 people.
• We had a smaller pot for our vegetarian friends, with all ingredients except sausage and seafood. Our friend brought veggie sausage, which was a nice addition.
  
• Luckily our friend Eric has a big (16 gallon) pot, and a spoon with a really long handle. Plan on borrowing some large pots if you aren't so lucky!
  
• This was a fun event that will likely become an annual experience.

Menu:
Seafood Boil
Cornbread and Collard Greens, brought by a guest
Peach and Pear Custard Pies, brought by a guest
Beer!

Peruvian Quinoa Stew

Inspiration:
Moosewood Restaurant Cooks at Home

Ingredients:

• ½ cup quinoa
  
• 1 cup water
  
• 2 cups onions, chopped
  
• 2 garlic cloves, minced
  
• 2 tablespoons vegetable oil
  
• 1 celery stalk, chopped
  
• 1 carrot, chopped
  
• 1 bell pepper, cut into 1-inch pieces
  
• 1 cup zucchini, cubed
  
• 2 cups undrained tomatoes, canned or fresh
  
• 1 cup vegetable stock (or water)
  
• 1 teaspoon ground coriander
  
• 2 teaspoons ground cumin
  
• ½ teaspoon chili powder
  
• 2 teaspoons fresh oregano (1 teaspoon if dried)
  
• Pinch of cayenne
  
• Salt, to taste
• Optional garnishes: sour cream, chopped cilantro, chopped green onions, and/or cheese
  

Instructions:
1. Rinse the quinoa in a fine sieve.
2. Place in pot with water and cook, covered, on medium low for 15 minutes until soft. Set aside.
3. While the quinoa cooks, sauté the onions and garlic in a deep pot in oil for 5 minutes on medium heat.
4. Add celery and carrots and cooked another 5 minutes, stirring often.
5. Add the bell peppers, zucchini, tomatoes and water or stock.
6. Stir in cumin, chili powder, ground coriander, cayenne and oregano and simmer for 10-15 minutes until vegetables are tender.
7. Stir cooked quinoa into the stew and add salt to taste.
8. Serve topped with your choice of fresh coriander, grated cheddar and sour cream.


Tim's Rating: 9.5/10 ("Would rate it a 10 if it were spicier.")
Liz's Rating: 9/10


Recipe Notes: Serves 4, or makes 7 8-oz servings.


Nutritional Information (per 8-0z serving):
140 calories, 2.8g protein, 4.7g fat, 22.9g carbohydrate, 52mg sodium, 0mg cholesterol.


Notes: This was one of those meals where I felt like I was getting healthier with every bite.