The Foodie Report
Ruminations on food, cooking in and eating out in our area.

It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.

Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.

Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.

Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.

Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

Powered by Blogger

Wednesday, April 23, 2008

What's for dinner?

It's been a long week. Last night I had tortilla chips, salsa (I'm still working on my Nada leftovers - man that salsa is good!), and sleep for dinner. Oy... But today is a new day. I hear Kroger has a pretty good deal on crab legs - $9.99/lb. Sounds like a plan.

I bake mine with garlic and butter. More butter for dipping, corn on the cob, roasted red peppers (just because I have some that are beginning to wrinkle) and lots of lemon wedges. Mmm.... I'll put my "recipe" for the legs in the comments section.

What are you having?

*I tried to add the recipe in the comments, but it wouldn't work. It will probably show up, like, 20 times a little while from now. Anyway, here it is:

Baked Legs
2 lbs king crab legs, split
1/2 cup butter, salted
8 garlic cloves, minced
Juice of 1 medium lemon
Parsley, dried or fresh and chopped (or not - it's really just pretty as you won't be able to taste much of it with all that garlic!)
1/8 cup extra virgin olive oil (tasty and this and the butter temper each other)

Preheat oven to 375 degrees. Melt the butter in a small saucepan over medium to medium low heat. Stir in garlic and saute (do not allow it to brown or it will be bitter - start over if this happens). Stir in lemon juice and parsley (if you want it). Whisk in olive oil, reduce heat and cover.

Arrange the crab legs in a large baking dish. Use a pastry brush to put butter on the legs. Bake until the legs are hot all the way through, about 25-35 minutes, depending on how big they are.

When I make these for friends, I put the whole baking dish on the table and we eat family-style, dipping the tasty meat in the butter sauce in the bottom of the pan.

Messy hands and faces are the rule. And double dipping is tempting but verboten!



at 7:11 AM Blogger Cin Twin1 said...

Last night I went to Rock Bottom for a 4 course dinner with beer pairings that was great! The total per person was $35. The appetizer was a wonton with duck meat, salad was avocado, grapefruit, and jicama, main course was beef stew with carrots and potatoes and a sorbet and cupcake for dessert. They do these 4 times a year, and we definitely will go back. Tonight we are have a grilled peppercorn pork tenderloin, sweet potatoes, and roasted asparagus which I found on sale at Biggs for $1.99/pound.

at 8:18 AM Blogger Rachel said...

Mmm... crab legs. Probably the food I miss most after going vegetarian. They have yet to come out with faux seafood products.

at 9:07 AM Blogger Cin Twin1 said...

Hey Rachel,

What about imitation crab meat? Not really sure what that is made out of.....I think it may be fish, so that wouldn't work.

at 11:27 AM Blogger Kelly said...

Tuesday was tasty, tasty chicken from Hitching Post - I love that place! (Especially their mini potato pancakes, but I skipped those this time in an attempt to be slightly more healthy.

Wednesday I had to get to a soccer game, so I threw some mozzarella, Parmesan and pepperoni on a tortilla and made a "pizza quesadilla." It was OK, I guess, but it might have been better if I had some pizza sauce to dip it into.

at 12:34 PM Blogger vudutu said...

Well not much since I am up to my butt in mushroom compost getting the garden ready this week. Last night was a stand up dinner in the kitchen of whatever we could find. Open face BLTs with the homemade mayo leftover from a Julia Child Potato Salad recipe, a beautiful tomato a friend sent back from Florida and a few bites of a Pear upside-down cake left from Sundays feast.

at 12:54 PM Anonymous Anonymous said...

Cincinnati-style chili made with kobe beef over squid ink spaghetti covered with cheese made from the milk of endangered sumutran rhinos.

at 1:12 PM Anonymous S03 said...

What a buffoon!!!! Only a tastebudless hack uses rhino cheese with squid ink pasta.

Manatee milk is the only way to go.


at 1:26 PM Anonymous Anonymous said...

I'll ask about manatee milk at my next Mensa meeting

at 6:50 AM Anonymous Anonymous said...

why bother doing anything with crab legs you buy at Kroger? No thanks....
I know of NO true foodies that shop at that cesspool especially for something like crab legs....ugh

at 7:46 AM Anonymous Anonymous said...

You bought groceries at a grocery store? What's wrong with you people? You don't need a master's degree like I have to know that grocery stores are no good for things like, err, groceries! C'mon!

at 3:13 PM Anonymous Anonymous said...

I do not consider fresh seafood groceries. Do you have any idea how long their "fresh" fish sits after being thawed out? No thanks....but you go right ahead and eat up!

at 3:50 PM Anonymous Anonymous said...

Seafood is like chili or spaghetti sauce, the longer it sits, the more flavor it develops. It's also a lot like letting bread rise. All anons know this to be god's own truth. Still, when I want bland, flavorless seafood for dinner on a given evening, I hop into my private learjet, fly to the nearest ocean (Atlantic, Erie, Pacific, whatever) and catch it myself using the method proven in Crocodile Dundee II. So, that's what you should do too...just instruct your private pilot to have your learjet on standby right around dinnertime every evening.

at 4:15 PM Anonymous Anonymous said...

I am still looking for the manatee milk cheese. Suprisingly, Kroger's does not carry this, nor did my local pony keg. I checked the vending machines at the country club, no luck there either. I'll keep you posted

at 4:40 PM Anonymous Anonymous said...

YAWN....... if only the mindless ramblings were in the least bit witty it would be worth it....just boring....

at 5:06 PM Anonymous Anonymous said...

A lot of local gasoline stations have a grocery section. Does anyone know of a gasoline station that carries manatee milk cheese? It doesn't matter to me if it is the sharp variety or the more common mild variety.

Post a Comment*

Links to this post:

Create a Link

* Our online blogs currently are hosted and operated by a third party, namely, Blogger.com. You are now leaving the Cincinnati.Com website and will be linked to Blogger.com's registration page. The Blogger.com site and its associated services are not controlled by Cincinnati.Com and different terms of use and privacy policy will apply to your use of the Blogger.com site and services.

By proceeding and/or registering with Blogger.com you agree and understand that Cincinnati.Com is not responsible for the Blogger.com site you are about to access or for any service you may use while on the Blogger.com site. << Home

Jim Borgman
Today at the Forum
Paul Daugherty
Politics Extra
N. Ky. Politics
Pop culture review
Who's News
Roller Derby Diva
CinStages Buzz....
The Foodie Report
Classical music
John Fay's Reds Insider
High school sports
UC Sports
CiN Weekly staff