Just when you thought you have had the best sandwich ever!

Try this baby!  Chicken Mc Hobbes: Take 2

A pounded chicken breast on a bed of caramelized red onions, with kale and cambozola cheese, on grilled sourdough buns!

I don't usually mix blue cheese with chicken, but this combination works really well...

Recipe for two:

2 sourdough buns, from Bakery San Juan, sliced in half
1 organic chicken breast, pounded and cut in half, seasoned with S & P
1 red onion, halved and thinly sliced
1 handful of kale, chopped
1 wedge, cambozola cheese, rhine removed
1 t paprika
olive oil
butter
pinch cayenne
salt and pepper

Start cooking the onions with a good amount of butter and olive oil, over medium heat.  Caramelize the onions, which means cook them on high heat just before they start to brown, then lower the heat and add paprika so they are cooking slower, until they start to dissolve.  They will become really sweet and sticky if cooked this way!  When done add the greens and season with salt, pepper and cayenne, and cook them down a bit.

Put a little olive oil in a large saute pan, and place over medium high heat.  When the oil's hot place the chicken in the pan shaking the pan back and fourth to avoid sticking.  Cook until browned on both sides, about 8 minutes.

Brush the buns with olive oil and grill them or you can toast them in the oven!

Spread the cheese onto both sides of the buns, then put the onions and greens in, and place the chicken on top of them.  Serve on warm plates with a nice pint of IPA...

Bon Appetit!  Chef Hobbes

Salmon, Roasted Cauliflower and Garlic Puree On a Bed Of Buttery Greens With a White Wine Sage Sauce

Awesome!

Salmon, roasted cauliflower and garlic puree, on a bed of buttery greens, with a white wine, butter sage sauce...

This dish is so easy to make, and so rewarding to eat...

Recipe for two:

1 small cauliflower, trimmed and sliced into 1" thick slices
1 head of garlic, broken up, but leave the skins on
2 fillets salmon, one third of a pound each
1 c yellow onion, chopped
3 c mixed greens such as chard or kale, chopped
6 sage leaves, finely sliced
olive oil
2 T butter
salt and pepper
1/2 c white wine
1/2 c veggie stock

Heat up the oven to 375* - and place the cauliflower and garlic (skins on) into a roasting pan, and coat everything with a good amount of olive oil and season with salt and pepper.  Roast until light golden brown, turning once, about 40 minutes.

When they're almost done start the sauteing the onions in a little olive oil and butter, over medium heat.  Cook until soft.

While that's happening put the cauliflower into a blender.  Now squeeze the garlic out of the skins into the blender.  Add some extra virgin olive oil, a pinch of salt and a little veggie stock if needed to get the blender going.  Blend until pureed.  Transfer to a dish and keep warm in the oven, or in a pan on the stove.

In a heavy saute pan put a little olive oil in and heat over medium high heat.  When the oils hot place the salmon into the oil (presentation side down or skin side up) shaking back and fourth as you go, to avoid sticking.  Cook until brown and turn to finish the cooking.  NEVER TURN FISH MORE THAN ONCE!  When done transfer to a warm oven.

Add the greens to the onions to wilt.

Wipe out any bits and oil from the pan that you cooked the salmon in, and add the wine.  Reduce by two thirds over medium high heat.  When done add the stock and do the same.  When done add the sage and shake the pan bake and fourth.  Turn off the heat and add one tablespoon of butter, keep shaking the pan as you go until the butter has melted and sauce shines....

Plate the greens onto warm plates, then puree, salmon and sauce.

Bon Appetit!  Chef Hobbes

Shepherd's Pie

Traditionally shepherds's pie is made from lamb, leftover from the holidays or sunday dinner.

I made this wonderful pie with beef, leftover from our Christmas dinner.

Recipe for four:

6 potatoes, peeled, boiled and mashed
3 cups cooked beef or lamb, ground or finely chopped
1 red onion, chopped
2 carrots, chopped
2 stalks celery, chopped
4 cloves garlic, finely chopped
1 large leek, white and pale green parts only, chopped
1 t fresh rosemary, finely chopped
1 T fresh parsley, chopped
1 T tomato paste
32oz beef or lamb stock
2 cups red wine
salt and pepper
pinch cayenne
1 T butter
1 T olive oil

Turn the oven on to 325* - Then make the mash potatoes and set aside.

Put the butter and oil in a heavy skillet over medium high heat.  When the oil and butter are really hot add the onion, carrots, celery, leek and garlic.  Cook until soft but not brown.

When done add the beef or lamb, tomato paste, rosemary, parsley, cayenne and season with a good amount of salt and pepper.  Stir and add the wine, reduce by half the amount, then add the stock and do the same.

Transfer the mixture to a deep oven baking dish.  Then spoon on the mashed potatoes right on top of the mixture, using a fork to smooth it out and add a little design.   Now pop it in the oven on the top shelf for about 45 minutes or until the mash starts to brown.

Serve onto warm plates!

Bon Appetit!  Chef Hobbes

Merry Christmas

Merry Christmas and happy cooking!

Home cured gravlax on grilled bread with creme fraiche, red onion and capers, with hot sweet mustard!

If you would like this recipe, just search gravlax...

Bon Appetit!  Chef Hobbes

Easy Savory Sausage Rolls! Or Pigs in Sleeping Bags!

Easy and really tasty savory sausage rolls...

All you need to make these wonderful English pub food treats is good quality sausage meat and puff pastry.

I have to admit, I'm not a baker, and frankly I hate to bake!  So I buy my puff pastry frozen!  If you can get it purchase Dufour pastry, it's simply the best frozen product out there, in my mind...

Here's a recipe for four sausage rolls using Adams English bangers.

2 bangers, skins removed
1 sprig fresh rosemary, finely chopped
1 sheet puff pastry, thawed, if you can't get Defour, Pepperidge Farms will work fine for this
pinch cayenne
salt and pepper
1 egg, beaten

Spicy Mustard

1/8 t dry coleman's mustard, mixed with a little water to form a paste
2 t grey poupon mustard
2 t honey
Mix all ingredients together

Lightly flour the pastry, and gently roll out any winkles, and cut the sheet in half lengthwise.  In a bowl mix the sausage meat with the fresh rosemary.  Don't use dried rosemary.

Lay the sausage meat out along the bottom edge of the pastry, so it looks like a long sausage about the same diameter as a marker pen.  Now season the meat with a little cayenne, salt and pepper.

Lightly wet the upper edge of the pastry with water, and roll the sausage and pastry into a roll towards the wet edge.  Now pinch the seam closed and roll the sausage roll out with palms of your hands so it's smooth.

Cut the rolls in half, and then cut little diagonal slits on the top side of the pastry, this will let the steam out when they are cooking.  Now brush the rolls with the egg, and place onto a baking sheet with a piece of parchment paper underneath.

Pop them in a 375* hot oven, and cook until they are flaky and golden brown.  About 35-45 minutes.  If they look like they browning to fast, turn the oven down a bit.

Serve with a pint of IPA!

Bon Appetit!  Chef Hobbes

Christmas Vegetable Saute!

Try making these delicious veggies for the holidays.  Blow your socks off awesome!

The combination of onion, beets, beet stems, beet greens, kale and garlic, make these veggies sweet, tasty, and they're packed full of goodness!

We had our veggies with salmon and couscous, but they will work well with any meat or fish.  This would make a fantastic veggie pasta...

Recipe for two:

6 small baby red red beets, peeled and cubed, on the small side
beet stems, chopped, greens removed and saved
beet greens, chopped
1 small yellow onion, chopped
4 leafs of kale, chopped, stems removed
4 cloves garlic, finely sliced
salt and pepper
1 T olive oil
1 T butter

Heat up the oil and butter in a heavy saute pan over medium high heat.  When the oil and butter are really hot, add the beets, onions and beet stems.  Season with salt and pepper and stir to coat.  At this point everything should be sizzling and cooking well, add the garlic and lower the heat to medium low.

Cook until soft, then add the greens, and cook until wilted, stirring a few times.

Serve onto warm plates, with your favorite protein or pasta.

Bon Appetit!  Chef Hobbes

The Best Caesar Salad Ever!

Blimey mates, this is the best caesar salad ever...

I served our salads with salmon, but you don't have to, this salad is a meal on it's own.

Recipe for four:

1-3 pack of organic romaine lettuce, trimmed
2 t garlic, finely chopped
4 fillets anchovy, minced and smeared
1 egg yolk
1 t lea perrins worchestershire sauce
1 t tabasco sauce
1 t fresh lemon juice
1 three finger pinch of sea salt
1 pinch fresh ground black pepper
1 T french mustard
extra virgin olive oil
parmesan cheese
sourdough croutons

ALRIGHT LET'S GET THIS OVER WITH!  It's not a caesar salad without the anchovy or the egg!  And it won't taste anything like a caesar, so put them in!!!!

First cut up however many croutons you want, and toss them with some olive oil to coat.  Place them on bakers sheet or cookie sheet.  Season them with salt and pepper, and put them in a 400* oven, tossing them and checking them often.

Place all the salad ingredients except the lettuce and olive oil, into a bowl and mix with a whisk to combine.

When you are ready to make the dressing, and you don't have anyone helping you to pour the oil, then make a nest for the bowl with some towels.  In one hand hold the whisk, and in the other hold the extra virgin olive oil.  Now your ready to give your forearms a workout!  SLOWLY drizzle in the olive oil and whisk at the same time.  You want to go slow so you don't break the dressing, (which means it separates, and will look and taste like crap).  You can fix a separated dressing but it takes work, so don't break the dressing.

Keep adding oil until the dressing starts to shine, and taste it, what you are looking for is the perfect balance between acid from the lemon and sweetness from the mustard and other ingredients, you will know when the taste is perfect!  IT WILL SHINE!

When you're done add the lettuce and toss.

Plate onto cold plates with croutons and grated parmesan cheese.

Bon Appetit!  Chef Hobbes

Rib Eye Steak, Fingerling Potatoes, Caramelized Onions & Kale

Sometimes you can't beat a nice steak, with caramelized onions, kale and oven roasted fingerling spuds!

No recipe here, just some how to's!

Fingerling potatoes are really good if you leave the skins on and roast then at 375*

Just cut them in half, and toss in olive oil.  Then place in a roasting pan.  Now here's the trick to really good spuds!  Sprinkle them with very coarse salt such as Maldon salt from the UK, it really makes a big difference!  Cook until they are crispy and soft in the middle, about 45 minutes.  Maldon salt is available at Gourmet Galley.

To caramelize the onions, simply slice them thin, and saute them in olive oil and butter.  When they just starting to brown, turn the heat down so they caramelize and not brown.  You may have to raise the heat up again, to get them cooking and then turn it down again...  Add the kale to the onions just before serving, so the kale still bright green and just wilted.

The trick to a great steak, whether you're pan frying or grilling, you must bring the meat up to room temperature, season well with salt and pepper, and have a hot pan or grill!  It's also a good idea to let the meat rest for a few minutes, after it's done cooking.

If you pan fried your steak, you can make a simple sauce for it by deglazing the hot pan with a little red wine, and reducing it down by two thirds over high heat.  Then add some stock and do the same thing. When done, turn off the heat and add a little butter, shaking the pan back and fourth until it's melted and shines.

Always plate hot or warm food onto warm plates!

Bon Appetit!  Chef Hobbes

Fried Chicken, Brie, Apple and Parsley Sandwich

Chicken Mc Hobbes!  This is a tasty little devil!

Bakery San Juan makes some great little sourdough buns, that work really well for this sandwich...

Recipe for two:

2 buns, cut in half
1 chicken breast, pounded
1 wedge of brie, rhine removed
4 thin slices of a sweet apple, core removed
2 sprigs or parsley, rough chopped
olive oil
salt and pepper
cayenne
flour

The trick to making a good sandwich taste great, is to season well with good quality sea salt and fresh ground pepper.  Don't be skimpy!

First, pound the chicken breast between two pieces of plastic wrap.  Then cut the chicken in half, and season well with cayenne, salt and pepper.

Put a little olive oil in a large saute pan, and place over medium high heat.  While the pans getting hot, dust the chicken with some flour, and place the breasts into the hot oil, shaking the pan back and fourth as you go, to avoid sticking.

Brown the chicken on both sides.  While that's happening, brush the buns with some olive oil and place them on the grill.  If you don't have a grill throw them in the oven at 400* until they're toasted.

When they're done, spread both sides of the buns with the brie.  Then place the hot cooked chicken onto the bun so the cheese melts, and then add the apple slices and sprinkle with parsley.

Bon Appetit!  Chef Hobbes

Pan Fried Oysters In Panko

Pan fried oysters in panko, sauteed onion, turnips, tomatoes and greens, with a white wine, butter caper sauce, with rice. Yum!

Recipe for two:

1 container fresh shucked oysters from the fish barge, drained
jasmine rice for two
4 small turnips, peeled and sliced
1 leek, white and pale green parts only, chopped
1/2 red onion, chopped
1 small tomato, chopped
1 handful mixed greens, such as kale, chard, spinach or turnip greens, chopped
panko
flour
2 eggs
pinch cayenne pepper
peanut oil, for frying the oysters
olive oil
butter
1/2 c white wine
1/2 c veggie stock
2 T capers, drained and rinsed

First, get the rice going, if you use vegetable stock instead of water to cook the rice, it will make all the difference!

Drain the oysters, and get two dishes ready, one for the flour and one for the panko.

In a small saute pan add a little olive oil, and place over medium high heat.  When the oils hot add the onion and turnips.  Cook until almost soft, then add the garlic and tomatoes.  Stir it and lower the heat to low.

Pour some peanut oil into a heavy saute pan and place over medium high heat.  While that's getting hot put the eggs and a pinch of cayenne into a bowl and whisk.  Flour the oysters, then put them in the egg and then into the panko.

When the oil is good and hot, place the oysters in the pan, shaking the pan as you go to avoid sticking.  Depending on how many you are cooking, you might want to cook them in batches.  Cook until brown, about 1 minute, then turn and cook the other side.  When done, move them to a dish and hold them in a warm oven.

Using the same pan you cooked the oysters in, scrape out any bits and wipe out the oil.  Return it back to the heat and add the wine.  Reduce by two thirds, then add the stock and do the same.

While that's going on add the greens to the veggies and stir to wilt, raising the heat up a bit if you need to.

When the stock has reduced add the capers and shake the pan.  Now turn the heat off and add one tablespoon of butter and shake the pan back and fourth until the butter has melted and the sauce shines!

Plate everything onto to warm plates, the rice, veggies and sauce, then place the oysters on the sauce.

Bon Appetit!  Chef Hobbes

Shrimp & Scallop Pasta With a Creamy Paprika Sauce

Quick, easy and fantastic!

Recipe for two:

Penne or bowtie pasta
24 wild shrimp, peeled and deveined
6 sea scallops, side muscle removed
1 medium yellow onion, finely chopped
4 cloves garlic, finely chopped
1 tomato, chopped
1 t tomato paste
2 t paprika
pinch cayenne pepper
salt and pepper
olive oil
extra virgin olive oil
butter
1/2 c half and half

First get your salted pasta water going.  While that's happening, put a little butter and olive oil into a heavy saute pan, and place it on a medium high heat.

When the pans hot, add the scallops to the pan, and brown them on both sides, don't worry about cooking them all the way.  Just brown them and set aside.  Using the same pan add the onions and garlic, and more oil or butter if it needs it, cook until soft, then add the tomato, shrimp and tomato paste, cook for about two minutes.

Now add the paprika, cayenne and a little salt and pepper.  Stir the mixture and cook the spices a little.  Pour in the half and half, and add the scallops.  Stir and cook for another minute or two.

Drain the pasta, and return it to the pan.  Add a enough extra virgin olive oil to coat the pasta, tossing as you pour the oil..

At this point you can mix the pasta and sauce together, or keep them separated.  Plate onto warm plates.

Bon Appetit!  Chef Hobbes

Whole Rock Cod, In a Asian Coconut, Peanut Sauce

Celebrating my 10,000 hit on my cooking blog!

And doing it with a wonderful and easy to cook whole rock cod, that's baked in the oven with coconut milk, lime, tumeric, and peanut sauce, with sweet potatoes.  YUM!

I ordered a beautiful little 3 1/2 pound rock cod, from Brenda and Eric at the fish barge in Friday Harbor.  Ask your fish monger to clean the fish and to de-scale it!


Recipe for four:

1 yellow onion, chopped
2 c sweet potato, cubed
1 red bell pepper, sliced
juice of 1 lime
3 T peanut butter
1 can coconut milk
1 c fish or veggie stock
1 T lemon grass, finely chopped
1 t tumeric
6 cardomon seed, whole
1 T tomato paste
1 t ginger, finely chopped
2 T garlic, finely chopped
2 T olive oil
1 T butter

Serve with jasmine rice

Turn the oven on and set it to 325* - Wash the whole fish under cold running water, and pat dry with paper towels.  Place the fish into roasting pan.

Add the oil and butter to a saute pan, and place on medium high heat.  When the pans good and hot and the butter is foaming, add the onion and sweet potatoes.  Cook until almost soft, then add the ginger, garlic, bell pepper, lemon grass and the tumaric.  Stir and season with salt and pepper, cook for about 1 minute.

Now you can add everything else and stir to combine.  Pour the mixture over the fish and cover with foil.  Place it in the hot oven for 1 1/2 hours, or until done, checking after about 45 minutes, add more liquid if needed.

Serve onto warm plates with jasmine rice.

Bon Appetit!  Chef Hobbes

Home Made Tortillas!

Just FYI - It takes about 10 minutes to make fantastic home made Tortillas!  All you need is a $18.00 tortilla press, available at Gourmet Galley...

These little guys are mini tortillas that I made for lunch!  Awesome stuff guys!

Recipe for 10 tortillas:

1 c masa flour, I like course ground corn flour, but all I could get on the island was the fine flour
2/3 c water
1 three pinch sea salt

Put the flour in a bowl, make a well in it and add the water, stirring with your fingers, until you have dough that resembles play dough.  This takes about 1 minute.

Start tearing off pieces of dough about the size of a golf ball, maybe a bit smaller...

Place two pieces of grease prof paper onto the tortilla press.  Put the dough in between the paper and close the press in one quick movement.

Place a cast iron skillet over medium heat.  Brush tortillas with a little olive oil if you like.  Cook for about 1 - 2 minutes per side.

Done!

Bon Appetit!  Chef Hobbes

Celeriac, With Garlicky Chard Stems & Chard

Every year about this time, when I'm shopping at the farmers market, I get asked when people see me buying celeriac, "what do you do with that stuff"?

So this year I'm ready for them!  Please don't be afraid of celeriac, not to be confused with celery root, although I think it's in the same family of vegetables.

Celeriac has a wonderful nutty flavor, that goes great with onion, chard stems and garlic.  Here's a recipe to live for!

Recipe for two:

1 red onion, chopped
1 celeriac, tops removed, peeled and cubed, save the tops for making stock
6 chard stems, finely chopped
6 cloves garlic, finely chopped
chard greens, chopped
1 t paprika
salt and pepper
2 T olive oil
1/2 T butter

Put some oil and butter in a heavy saute pan, and place over medium high heat.  When the oils hot and the butter has melted, add the onion and celeriac.  Cook until they are nice and soft, then add the garlic.

Stir the mixture and cook until the is cooked, about 30 seconds.  Then add the salt, pepper and paprika. Stir and cook for another 30 seconds, then lower the heat to low,  add the greens and cook a little more to wilt.

Serve onto warm plates, with your favorite protein, we had it with salmon and a sauce made from stock and butter!

Bon Appetit!  Chef Hobbes

Grilled Sandwich, With Brie, Bacon, Pear & Mustard

A Bloody good sandwich this is, even if I do say so myself!

Recipe:

bakery san juan multigrain bread
brie cheese
crispy bacon
pear, thinly sliced
french mustard
butter
olive oil

Set the oven to 350* - lay a piece of parchment paper on a cookie sheet.  Put the bacon onto the paper so the rashers are not touching, and pop them in the oven.  Cook until crispy.  You will love how easy the clean up is, cooking bacon this way!

While that's happening, lay out all the other ingredients, and start building the sandwiches, spreading mustard on the bread first, then the cheese and pear.

Put a little olive oil and butter in a large heavy pan.  Now put your feet up, and have a glass of wine!  I love meals like this, no racing around with four pans going and stuff flying all over the place.  I call a dinner like this a night off from cooking!

When the bacons done, tuck a few rashers in to the sandwich, and start cooking, about two minutes each side on medium low heat.  Watch multigrain bread, it burns easy.  So keep the heat lower than you  normally would.

Bon Appetit!  Chef Hobbes

White Bean Ragout, With Parmesan Toast

For my veggie friends!

Even if you're a meat eater, this dish will blow your socks off mate. . .

Recipe for two:

1 can eden butter beans, drained
1/2 red onion,  finely chopped
1/2 red bell pepper, finely chopped
1 t garlic, finely chopped
1 c cherry tomatoes, quartered
1 t tomato paste
1 c veggie stock
sourdough bread, sliced, grilled, brushed with olive oil
2 T Italian flat leaf parsley, rough chopped
olive oil
butter
tons of extra virgin olive oil
parmesan cheese, finely grated

In a heavy saucepan, add a little butter and olive oil.  Place over medium heat.  When it's hot add the onion, red bell pepper and season will salt and pepper and a pinch of cayenne.  Cook until completely softened.  Add the garlic and tomato paste, cook stirring often, until the tomato paste turns deep red in color.  Then add the stock, and bring it to a boil, then lower the heat to medium low.

Add the tomatoes and beans, cook for a couple of minutes.  Stir in 2 tablespoons of parmesan cheese.

Place grilled bread onto warm plates, and sprinkle with a little parmesan.  Now spoon on the hot ragout.  Garnish with parsley and tons of extra virgin olive oil.

Bon Appetit!  Chef Hobbes

Crab Risotto, With Saffron, Clams and Mussels

Awesome dish!

The trick to making risotto is simple.  Good fresh ingredients and hot stock!

Most risotto's are made using loads of parmesan cheese, but because we are making a seafood risotto we don't use cheese.  Seafood and cheese are a bad idea!

Recipe for two:

1 dungeness crab, cooked and meat picked
6 clams
6 mussels, scrubbed and hair removed
6 wild shrimp, shells removed
1 c arborio rice
1/2 yellow onion, finely chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
1 small leek, finely sliced, pale green and white parts only
1 tomato, chopped
3 cloves garlic, finely chopped
1 T tomato paste
1 tiny pinch of saffron
1 c dry white vermouth or white wine
6 c vegetable stock, warmed in a pan
2 T butter, divided
olive oil
salt and pepper
parsley for garnish

Risotto is all about having hot stock and stirring, so get ready!

First, heat up the stock on the back burner, and get a ladle ready.  The next step I use two pans, but you can do it in one if you like.  In a saute pan, add a little olive oil and butter, and place medium heat.  When the butter has melted and is foaming add the onion, celery, carrot, leek and garlic.  This is called soffrito.  Season with salt and pepper.  Cook until soft, not browned.

Using a saucepan add a little olive oil and butter, and place over medium heat.  When the butter has melted, add the rice.  Stir it to toast the rice a little, not to brown it, but just until it's coated with the oil and starts to change color, to look translucent.

Now add the wine and stir.  Reduce the wine until it's almost completely gone.  Then add the cooked veggies and a ladle of stock, and stir until the stock has been absorbed by the rice.  Add another ladle of stock and stir until the stock has been absorbed, keep doing this until the rice is tender.  What you're doing by stirring is massaging the starch out of the rice, so it becomes creamy.  If you run out of stock, you can use hot water, but stock is better.

When the rice is about halfway from being done, add the tomatoes, tomato paste and saffron.  When the risotto is almost done, add the shrimp.  When the shrimp appears cooked add the crab.  Cook about 2 minutes, then add the clams and mussels.  Put a lid on the pan and cook for about 1 minute or until the shells just open.  Don't over cook shellfish.

Plate onto warm plates, and garnish with parsley.

Bon Appetit!  Chef Hobbes

How To Cook & Clean a Dungeness Crab

Dungeness crab, in my opinion is the sweetest best tasting crab of them all...

It's easy to cook live crab.  I prefer to cook crab in plain old salted water.  If you use seasoning like old bay, all you will taste in the seasoning and not the sweet meat...

Fill a large pan up with enough water to cover the crab,  Add 2 teaspoons of sea salt.  Over high heat bring the water to a rolling boil.

Place the crab or crabs upside down into the water.  "Don't feel bad, they eat their young".  When the water starts to boil again, set the timer for 20 minutes.

Now here's the trick that makes picking out the meat easy!  Fill the sink or bucket up with cold water, and add some ice.  Using tongs place the cooked crab into the water, and let it cool down all the way.  This process makes the meat pull away from the shell.

Once the crab has cooled, about 10 minutes.  Place the crab upside down under running cold water, and pull the shell off.  Now wash out all that brown stuff, and pull off the white gills and the long tab on the underside.

Now take off all the legs by twisting them, and crack the body in half.



Using a cutting board and a mallet, crack all the legs a little, so you can see the meat.

Now with the white body parts, place the flat side down on the cutting board, place a sharp knife between wear the legs were and cut through.

All you do now is pick the meat out using one of the pointed claws.

Crab and seafood risotto recipe to follow.  Enjoy!

Bon Appetit!  Chef Hobbes