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Restaurant Location Specialty(s) Red's Lobster Pot Restaurant: Point Pleasant Beach, New Jersey "Red's Lobster Roll" (steamed local lobster tail & claw meat mixed a sauce made with mayo, lemon juice, hot sauce, house-made spice mix, chives and celery hearts, on a butter-toasted bun); "The Angry Lobster" (8 piece lobster, floured and sauteed with a sauce made with olive oil, garlic, basil and ...
"The Seafood UFO" – a 7-pound seafood sandwich with 13-inch pizza-oven baked buns: homemade crab cakes (made with local blue crab meat, eggs, mayonnaise, secret seasonings, breadcrumbs and parsley), formed into a 2-pound patty, buttered and baked in oven, topped with shrimp salad, fried shrimp, fried oysters, crab dip, lettuce, tomatoes, and ...
Next, Casey visited L.P. Steamers in the Locust Point neighborhood to try out steamed Maryland blue crabs, first icing and seasoning the crabs (in a seafood seasoning of allspice, celery salt, paprika, rock salt and cayenne) before steaming them for 30 minutes; in the dining room, Casey learns the art of "crab picking" - cracking open the ...
Blue crabs are a summer staple on Maryland tables. Learn how to pick a crab from a Chesapeake Bay islander. Blue crabs are a summer staple on Maryland tables.
His recipe, known as "kitchen pepper," was derived from a tradition of creating spice blends. Seasoning recipes for kitchen pepper date back to the 19th century and its ingredients include ...
[68] [69] At the first stop, Big Jud's, Adam tried the Double Big Jud, which consists of two 1-pound burger patties stacked on top of one another with various toppings (Adam's picks included blue cheese, Swiss cheese, mushrooms, onions and bacon) and stuffed inside a large bun. Altogether, the burger weighs roughly 4 pounds (1.8 kg).
Delaware. Meal: Blue crab cakes, french fries with vinegar, Dogfish Head 60 Minute IPA, peach pie The stars of the plate in Delaware are blue crab cakes, made with fresh, sweet blue crab from the ...
The ribs are rubbed in garlic and onion powder, black pepper, kosher salt, and paprika, slow-cooked for 8 hours in the oven, then smoked in a pit with mesquite wood over an open flame and basted in a homemade barbecue sauce before being sliced and stacked into two tall piles (for a total of 28 ribs). Keeping a steady pace, Casey managed to eat ...