Navy Dads Recipes

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Comment by NavyDads Co-Admin, Gary on December 22, 2011 at 6:29pm

Paul, I wish! I normally just do a simple ham with glaze. For the first time ever, we're gonna be out of town for Christmas this year though so I'll do this for New Year's instead. It's not original but it's so simple. I'll post the recipe :)

I bet you have some extra special recipes for Christmas...

Comment by NavyDads Admin (Paul) on December 22, 2011 at 5:00pm

Any extra special Christmas recipes?????

Comment by NavyDads Co-Admin, Gary on December 18, 2011 at 10:13pm

We're huge Texas Roadhouse fans! This is our local go-to steakhouse. We've been in 3 out of the 5 locations in CA. Just wanted to share my fav 20 oz Bone-In Ribeye Steak Med-Rare. I've tried their rubs for steak and pork purchased online and it turned out pretty good... ;)

Comment by NavyDads Co-Admin, Gary on November 25, 2011 at 12:43pm

Thanksgiving 2011 - Chez Panisse's Turkey Brine

Comment by NavyDads Co-Admin, Gary on November 24, 2011 at 2:57pm

Jim good to hear that's awesome! Yeah the same thing happened to me with my first brine... :)

Comment by NavyDads Co-Admin, Gary on November 24, 2011 at 12:09pm

Awesome thanks for the Crab Imperial recipe Paul!

Comment by NavyDads Admin (Paul) on November 24, 2011 at 11:30am

Turkey Day almost over...now you've got entertaining until the Holidays ore gone....here is something easy and elegant......I use very shallow (~1" deep) individual baking dishes and only fill about 1/2" to 3/4" deep.....

 

Crab Imperial

1 pound lump crabmeat (canned crabmeat from Costco works well)

juice of about 1/4 lemon

1/4 tsp salt

dash fresh ground pepper (to taste)

1/2 tsp prepared mustard (I always use Grey Poupon)

1 tbs capers (these are a must!!)

~ 1/4 cup mayo

sterilized crab shells or shallow baking dishes

melted butter

paprika

 

Combine crabmeat, lemon juice, salt, pepper, mustard, capers and mayo in bowl.  Mix carefully trying not to break up crabmeat lumps if possible.  Pack mixture into the shells or dishes.  Brush with melted butter and lightly sprinkle with paprika.  Preheat oven to 425 and bake for about 15 minutes or until golden brown.

 

Comment by NavyDads Co-Admin, Gary on November 22, 2011 at 10:53pm

Paul and John the pictures look super yummy thanks for posting! Jim, my bird hops in the brine bath too tomorrow at the break of dawn or whenever I wake up ;)

Comment by NavyDads Admin (Paul) on November 22, 2011 at 9:35pm

Apple wood smoked ham for this kid............

 

Comment by NavyDads Admin (Paul) on November 22, 2011 at 9:07pm

Mesquite charcoal.......and some other secrets......

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