Friday, April 22, 2016



King of Comfort Foods....... 
Fried Chicken
There's a resurgence in the restaurant scene and that is comfort foods. The kinds of foods that make you feel good and remind you of sitting at Mom's kitchen table. Whether it be Meatloaf, Pot Pie or Chicken Fried Steak, all these dishes give us a certain amount of warmth and happiness. 

Arguably for me, the king of comfort foods is fried chicken. You will
Cocoa Cola Fried Chicken
see more and more different fried chicken dishes on restaurant menus this year.  For example, KFC just released their 
Memphis Fried Chicken with spicy pepper glaze.  On other menus I have seen such samples as Sweet Tea Fried Chicken with honey and lemon. My favorite comes from a micro regional cuisine in Alabama. 

The dish..... Cocoa Cola Fried Chicken. Chicken that is marinated in a cocoa cola brine, then dredged in spices and fried using a flavorful batter and seasoned flour. The end result is a piece of chicken that is unique in flavor, very juicy and suitable as a stand alone entree, salad or sandwich.  Here's my rendition of Cocoa Cola Fried Chicken.  Whip up some potato salad and Cole slaw and let the comfort begin! Oh, and don't forget the pickles. I hope you enjoy it.

Caio,
Chef Joe


Cocoa Cola Fried Chicken

Cocoa Cola Brined Chicken:
8 each Boneless, Skinless Chicken Breast,
     lightly pounded to 1/4" thickness
5 cups Cocoa Cola
1 Tablespoon Kosher Salt
8 sprigs Fresh Thyme
5 cloves garlic, mashed with the side of a chef's knife
4 teaspoons Hot Sauce, I recommend Cajun Chef
1 teaspoon  Cayenne Pepper

Directions : Combine all ingredients in a large mixing bowl. Mix well until the salt has dissolved. Reserve


Fried Chicken Spice: 
3 teaspoons Kosher Salt 
2 teaspoons Smoked Paprika 
1 teaspoon Cayenne Pepper 
1 1/2 teaspoons Rubbed Sage 
1/2 teaspoon Dried Rosemary
 1 teaspoon Onion Powder 
1 teaspoon Garlic Powder

Fried Chicken Batter:
2 cups All Purpose Flour
3 teaspoons Baking Powder
3 teaspoons Salt
2 teaspoons Black Pepper
1 1/2 teaspoons Cayenne Pepper
1 1/2 teaspoons Onion Powder
1/2 cup Vegetable Oil
1 each Egg
2 1/2 cups Water

Directions: in a large mixing bowl, combine the flour, baking powder, salt and spices; blend well. In a separate bowl, mix together the oil, egg and water.  Slowly add the wet ingredients to the dry ingredients while mixing with a wire whip. Continue mixing until a smooth batter is achieved. Reserve

Seasoned Flour:
2 cups All Purpose Flour
1 tablespoon Fried Chicken Spice

Directions: combine flour and spice in a mixing bowl and blend well.  Reserve

To Prepare:
1) Place the chicken breast in the brine and cover with plastic  wrap.  Place the bowl in the refrigerator and allow the chicken  to marinate for 8 hours.

2)  Remove the chicken from the brine and pat dry with a clean a
       paper towel.

3)  Lay the chicken on a parchment lined sheet tray. Season both
      sides of the chicken liberally with the chicken spice. Cover with 
      plastic wrap and place in the refrigerator for 2 hours

4)  In a large cast iron skillet, pour vegetable oil 1/3 of the way up
     the side of the skillet. Place over medium high heat and heat
      oil to 350 degrees.

5)  Working in batches, dredge the chicken breast in seasoned flour.
       Dip in the chicken batter and allow excess to drain off. Return to 
       the seasoned flour and coat completely. Gently place into the
       heated oil and cook for 6 minutes, turning occasionally. Remove
       the chicken to a paper towel lined plate to absorb excess oil.

Cocoa Cola Fried Chicken Salad



Cocoa Cola Chicken Sandwich





  
For quick links to this blog, “LIKE” us on Facebook Landry’s Seafood facebook.com/#!/LandrysSeafood and on our Muer Facebook pages at:


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Big Fish Princeton, NJ   - facebook.com/BigFishPrincetonNJ
Charley's Crab Grand Rapids, MI - facebook.com/CharleysCrabGR
Gandy Dancer Ann Arbor, MI - facebook.com/GandyDancer
Grand Concourse, Pittsburgh, PA - facebook.com/GrandConcourse
Gandy Saloon, Pittsburgh, PA - facebook.com/GandyDancerSaloon
Meriwether's, Southfield, MI - facebook.com/Meriwethers
River Crab, St Clair, MI - facebook.com/RiverCrab


Monday, January 18, 2016



Introducing..........Veg-centric

In studying food trends for 2016, I came across an interesting notion that I feel will be an exciting change to the dining scene.

The trend is called veg-centric. The principle behind the movement is that vegetables will play a more prominent role on restaurant menus. I'm not talking about vegetarian cuisine, it's more about vegetables being presented in interesting ways. No longer will vegetables be an afterthought or simply a side dish to an entree. They will become the star of the plate with an equal role to the proteins with which they are served.

In preparation for our spring menu, we developed a few dishes that illustrate this trend.  
Crab Remoulade and garnishes
Hawaiian Poke

This is Avocado Marble.  It's a mixture of ripe Hass avocados, green onions, cilantro, fresh lime juice, extra virgin Olive oil, kosher salt and black pepper. The mixture is vacuum sealed, partially frozen, the neatly cut and plated. It can be garnished with a variety of ingredients. On the left, the marble is topped with Crab Remoulade and garnishes with gaufrette potatoes. On the right, the marble is plated with Hawaiian Poke. Raw, sushi grade tuna marinated in soy, sesame oil, spices and chiles. It's garnished with wonton crisps.

Here's a quick tutorial on how to make avocado marble. Give it a try and have fun with the garnishes. Hope you enjoy it!

Ciao,
Chef Joe

P.S. - Look for these dishes at one of our restaurants in the near future.


Avocado Marble

4 each Ripe Avocado, peeled, seed removed, diced 1/4"
1 cup Green Onion, sliced 1/4"
1 cup Fresh Cilantro, rough chopped
1/4 cup Fresh Lime Juice
1/4 cup Extra Virgin Olive Oil
Kosher Salt and Black Pepper to taste

1)  Combine all ingredients in a stainless mixing bowl and fold with a spatula until evenly combined.


 2) Place the mixture in a heavy gauge 11" x 7" plastic bag. 


3) Wipe the opening of the bag with a clean towel.





4) Vacuum seal the bag following the manufactures instructions.





5) Using a flat sheet tray, press down on the marble to create a smooth even surface. Place in the freezer for about and hour.




6) Using a sharp knife, remove the edges of the bag, peel off the top of the bag and cut into desired shape.




For quick links to this blog, “LIKE” us on Facebook Landry’s Seafood facebook.com/#!/LandrysSeafood and on our Muer Facebook pages at:

Big Fish Dearborn, MI  - facebook.com/BigFishDearborn
Big Fish Princeton, NJ   - facebook.com/BigFishPrincetonNJ
Charley's Crab Grand Rapids, MI - facebook.com/CharleysCrabGR
Gandy Dancer Ann Arbor, MI - facebook.com/GandyDancer
Grand Concourse, Pittsburgh, PA - facebook.com/GrandConcourse
Gandy Saloon, Pittsburgh, PA - facebook.com/GandyDancerSaloon
Meriwether's, Southfield, MI - facebook.com/Meriwethers
River Crab, St Clair, MI - facebook.com/RiverCrab

Thursday, October 15, 2015

'Tis the Season
 Today is October 15th and one of my favorite days of the year.  It's opening day of the Florida Stone Crab season. The weather has been really nice here and the water temperature is warm so we're not expecting a banner start to the season.

I wrote this post a while back and thought I would share it again. It's a little long but offers some fun facts and insight as to how this resource had become a multi million dollar industry.  Enjoy the season and eat some crab!


Ciao,
Chef Joe

‘Tis the season………
Stone Crab season, that is.

Stone Crab Claws
Being a long time Florida resident, I would be remiss if I didn’t pay tribute to the beautiful resource that has just become available.  In this post we will explore the history and lore of Stone Crabs, some fun facts and my absolute favorite way to serve them.

Now for a bit of history…………..

I’d like to introduce you to the “Everglades icon”, Loren G. “Totch” Brown.  Totch was born on March 12, 1920.  He lived his entire life in the area known as the Ten Thousand Islands.  Totch survived off what the Everglades had to offer as a commercial fisherman and gator hunter.

On a spring day in the late 1930’s Totch had an epiphany.  Tired of having his fishing nets tangled and ruined by these numerous, strange looking crabs, he decided to keep one.  He cooked it, ate it, and a new commercial industry was born.

He quickly met with his uncle, “Dollar” Bill.  In a matter of minutes, they devised a plan. The two worked diligently and quickly built several hundred wooden crab traps.  They set out on the water and their first haul resulted in many large burlap sacks full of crabs.

 “Dollar” Bill loaded the sacks into his truck and headed east.  His destination: a lunch counter in Miami Beach. He met with the owner, a gentleman named Joe Weiss.  Mr. Weiss purchased the crabs for forty cents a pound and put them on his menu.  That restaurant today is known as Joe’s Stone Crab.

Some fun facts about Stone Crabs……..

         Stone Crabs have two distinctly different claws. A large one known as the crusher claw and a smaller one known as the pincer claw. The crusher claw is the only one allowed to legally be harvested.

         Legal minimum size for a claw is 2 ½” in length, measured from the first joint. The smallest legal claw weighs about 2 ½ ounces.  The largest claw harvested on record weighed 25 pounds.

         Once the claw is removed, the crab is returned to the water. It will grow a new legal size claw in approximately 12 to 14 months.

         Claws are cooked as quickly as possible (many times right on the boat).  This prevents the meat from sticking to the shell.  Another reason for the meat sticking to the shell is improper freezing of the claw. Keep that in mind the next time you buy claws for the local supermarket.

How to crack a Stone Crab Claw:

1.      Hold the claw in the palm of your hand.  Using the back of a pasta spoon, sharply hit the center of the claw.  This will cause the shell to crack.  Remember, we are cracking claws not smashing them. Turn the claw over and repeat.

2.    Now, rotate the claw in the palm of you hand so as the first and second knuckle drape over your index finger.  Again with the back of the spoon, crack the first and second knuckle (of the crab………).

The best way to serve these beauties is a simple as possible.  I prefer ice cold cracked claws served in a platter over crushed ice that is garnished with a few strands of blanched seaweed.  The sauce of choice and tradition is mustard sauce.  Here’s a recipe for mustard sauce that was made famous by Joe’s Stone Crab.

Mustard Sauce Yields: 4 ¾ cups

Mayonnaise                         3 cups
Dijon Mustard                    1 ¾ cups
English Dry Mustard          1 Tbl.
Fresh Lemon Juice             2 Tbl.

In a small mixing bowl, combine the dry mustard and lemon juice; blend with a wire whip until smooth. Cover the bowl with plastic wrap and allow the mustard to “bloom” for 20 minutes. Add the Dijon mustard and mayonnaise and again, blend well with a wire whip.  Store refrigerated until ready for use.

The season only last until may 15th so get crackin’. Let me know how they come out.

Ciao,
Chef Joe


For quick links to this blog, “LIKE” us on Facebook Landry’s Seafood facebook.com/#!/LandrysSeafood and on our Muer Facebook pages at:

Big Fish Dearborn, MI  - facebook.com/BigFishDearborn
Big Fish Princeton, NJ   - facebook.com/BigFishPrincetonNJ
Charley's Crab Grand Rapids, MI - facebook.com/CharleysCrabGR
Gandy Dancer Ann Arbor, MI - facebook.com/GandyDancer
Grand Concourse, Pittsburgh, PA - facebook.com/GrandConcourse
Gandy Saloon, Pittsburgh, PA - facebook.com/GandyDancerSaloon
Meriwether's, Southfield, MI - facebook.com/Meriwethers
River Crab, St Clair, MI - facebook.com/RiverCrab


Monday, October 5, 2015

The Flavors of Fall

Now that fall is upon as and the weather begins to cool, thoughts turn to the comfort foods of slow braised meats and hearty stews. 

At Landry's Seafood we are celebrating the season with just such dishes. One dish is quickly becoming our guest's favorite, our Bayou Fisherman's Stew. It's a tomato based seafood stew that takes on a flavor of the Gulf coast. 

The ingredients include many items indigenous to the area and the method of preparation is similar in the way that gumbo is prepared. I hope you enjoy the stew, I'm certain it's just what the doctor ordered on a chilly fall evening.

Bayou Fisherman's Stew

Ciao,
Chef Joe

Bayou Fisherman's Stew

2 Tbl. Extra Virgin Olive Oil
1/2 lb. Andouille Sausage, half moon bias cut 1/4" thick
1/4 cup Flour
1 Tbl. Minced Garlic
1/2 each Yellow Onion, diced 1/4"
1 each Red Pepper, diced 1/4"
1 each Green Pepper, diced 1/4"
1 1/4 tsp. Blackening Spice
1 tsp. Dried Basil Leaves
1/2 tsp. Dried Oregano
1 cup Shrimp Stock (can substitute bottled clam juice)
1 can San Marzano Tomatoes with Juice,  hand torn into 1" pieces
1/2 cup White Wine
1/2 tsp. Kosher Salt
Freshly Ground Black Pepper
24 Black Mussels, cleaned
1 lb. Firm Flesh White Fish (such as Mahi Mahi), cut into 1 1/2" pieces
12 Large Scallops
12 Large Shrimp
1/4 lb. Crawfish Tails
1 Tbl. butter
Steamed White Rice
Crusty French Bread

1)   In a medium sauce pan, heat the olive oil over medium heat. Add the andouille and cook until the sausage has rendered its fat, approx. 4 minutes.

2) Add the flour and stir well to make a roux.  Add the garlic and vegetables and stir well.  Cook for approx. 3-4 minutes, stirring occasionally.

3) Add the spices, stir well and cook for one minute.

4) Add the tomatoes with juice, wine, and stock. Stir well until smooth in consistency. Season with salt and pepper. Turn the heat to low and simmer for 20 minuets while covered.

5) Add the mussels to the stew and cook for 4-5 minutes. When the mussels begin to open, add the remaining seafood, stir well, cover and cook until the seafood is cooked through and firm to the touch, approx. 5-6 minutes. Add the butter and stir until completely melted. 

6) Divide the stew and seafood between 4 large soup bowls. Serve with steamed white rice and crusty French bread for dipping. Garnish with chopped chives. 

For quick links to this blog, “LIKE” us on Facebook Landry’s Seafood facebook.com/#!/LandrysSeafood and on our Muer Facebook pages at:

Big Fish Dearborn, MI  - facebook.com/BigFishDearborn

Big Fish Princeton, NJ   - facebook.com/BigFishPrincetonNJ

Charley's Crab Grand Rapids, MI - facebook.com/CharleysCrabGR

Gandy Dancer Ann Arbor, MI - facebook.com/GandyDancer

Grand Concourse, Pittsburgh, PA - facebook.com/GrandConcourse

Gandy Saloon, Pittsburgh, PA - facebook.com/GandyDancerSaloon

Meriwether's, Southfield, MI - facebook.com/Meriwethers

River Crab, St Clair, MI - facebook.com/RiverCrab


Wednesday, September 2, 2015

It's not just Lobster, it's Florida Spiny Lobster
The season is here!


Florida Spiny Lobster

The Florida Spiny Lobster season opened two weeks ago and the initial catches have been tremendous. I was lucky enough to be in the Florida Keys last weekend and probably/did consumed my body weight in lobster.  In this post, we'll take a look at this treasure from the sea and some of my favorite ways to prepare them. 

The Florida Spiny Lobster (also called Caribbean Spiny Lobster) season runs from mid August to the end of March. They are found in reefs in the coastal waters of the Atlantic, Gulf of Mexico and the Caribbean. The commercial harvest averages about 6 million pounds with an annual value of over 20 million dollars. Measured in dollars, the spiny lobster fishery is the largest commercial fishery in Florida. Because of the warmth and salinity of the waters where they are found, they differ from a hard shell North Atlantic lobster. The meat is somewhat firmer and the flavor is slightly saltier.
Spiny lobsters are mostly nocturnal for safety reasons.  At night they feed on crabs and shrimp and during the day, the hide in crevasses in reefs for protection. 

Tickle Stick
When diving for spiny lobsters, you carry what's called a "tickle stick". You locate a lobster hiding in a hole then use this stick to tickle its under side, causing it to swim right out of the hole.  The stick also has markings on it used to measure the body of the lobster. From the front of the shell to just above the tail the  section must be 3" in length for the lobster to be legally harvested. 

My favorite way to prepare spiny lobster is either roasting or grilling. Baste the lobster meat with this recipe below and be generous. The
Half Split Lobster
extra fat will keep the lobster moist, tender and flavorful. 

If you're roasting a half split lobster, you can stuff the body cavity with your favorite crab stuffing.




Garlic & Parsley Butter Sauce
1/2 cup Unsalted Butter, melted
5 cloves Garlic, minced
1/2 Lemon, juiced
2 Tbl. Extra Virgin Olive Oil
2 Tbl. Flat leaf or Italian Parsley, chopped
Sea Salt to taste

In a small sauce pan, heat the butter over medium heat.  Add the chopped garlic and cook while stirring, until golden in color. Remove from the heat and immediately add the lemon juice and chopped parsley.  Season the taste with good sea salt and enjoy!

Ciao,
Chef Joe



For quick links to this blog, “LIKE” us on Facebook Landry’s Seafood facebook.com/#!/LandrysSeafood and on our Muer Facebook pages at:
Big Fish Dearborn, MI  - facebook.com/BigFishDearborn

Big Fish Princeton, NJ   - facebook.com/BigFishPrincetonNJ

Charley's Crab Grand Rapids, MI - facebook.com/CharleysCrabGR

Gandy Dancer Ann Arbor, MI - facebook.com/GandyDancer

Grand Concourse, Pittsburgh, PA - facebook.com/GrandConcourse

Gandy Saloon, Pittsburgh, PA - facebook.com/GandyDancerSaloon

Meriwether's, Southfield, MI - facebook.com/Meriwethers

River Crab, St Clair, MI - facebook.com/RiverCrab