Paul's big ol' boiled dinner

Yield: 6 servings

Measure Ingredient
\N \N ===BOUQUET GARNI ===
1 \N Cheese cloth square -; (9\" by 9\")
1 \N Epazote sprig; (a Mexican bean herb)
3 \N Whole Chives
2 \N Sprigs Fennel
2 \N Sprigs Parsley
2 \N Sprigs Tarragon
\N \N === BOILED MEAL ===
½ \N Box Crab boil -; (6 oz box)
1 \N Lemon
4 mediums Red potatoes; coarsely chopped
1 medium Potato; coarsely chopped
2 larges Artichokes
4 \N Carrots; peeled, chopped
1 \N Whole Garlic bulbs
1 \N Stalk Celery; coarsely chopped
3 \N Leeks (white part only); coarsely chopped
1 \N White corn ear; husked, chunked
1 \N Yellow corn ear; husked, chunked
1 \N Zucchini; coarsely chopped
1 \N Yellow squash; coarsely chopped
1 \N Crookneck squash; coarsely chopped
½ \N Head Cabbage; coarsely chopped
½ pounds Green beans; kept whole
2 larges Onions; coarsely chopped
½ pounds Oysters; cleaned
½ pounds Clams; cleaned
½ pounds Shrimp; cleaned
½ pounds Cockles; cleaned
½ pounds Mussels; cleaned

Bouquet Garni: Put herbs in 9- by 9-inch cheese cloth square and tie off ends with string. Set aside. Boiled Meal: Fill a large pot about half full with water and bring to a simmer. Squeeze lemon juice into simmering pot, add the crab boil. Toss in the bouquet garni and simmer for 5 minutes. Add potatoes, artichokes, and carrots to the pot and simmer for 10 minutes. Add remaining vegetables and simmer for 5 minutes. Add seafood and simmer another 10 minutes or until shellfish shells starts to open. This dish can be made either indoors on the stove or outdoors over a propane grill, burner or campfire. To serve, spoon onto a very large serving platter.

Serves 6.

Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 115 Formatted for MasterCook by Nancy Berry - cwbj78a@...

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