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Cooking with Crab; and Guinness Brownies

19 Mar

The best laid plans…they go awry. As went my plans for cooking and baking on St. Patrick’s Day this year. Being of even a little bit of Irish Heritage has always been a large part of my life. The Hubs is also of Irish descent (and German, but I don’t celebrate that quite as much). Since we both have Irish Ancestry I like to cook and bake and celebrate St. Padraig’s Day in a more authentic way than many Americans (of Irish descent or not).

I had found some great Irish recipes, some great not-so-Irish St. Patrick’s Day recipes, and some great Guinness Stout recipes. The day just got away from me. Seriously, just slipped through my fingers.

The High School play, which had its opening night on Friday, had its second showing on Saturday. Daughter number 2 had a part (or 4) in the play. I had that in the back of my mind all day. So, I did have some time constraints, and put some constraints on food prep based partly on what daughter number 2 would be able to eat before the play. It had to be fairly light fare.

The Hubs and I had picked up some crab legs at the grocery store that day. I had never cooked crab legs, so I was a bit concerned how they would turn out. Keeping in mind that Daughters 2 and 3 are not overly fond of seafood I chose to cook some spaghetti to serve with the crab legs. I had also bought some fresh baguettes at the store.

I steamed the crab legs. It was much easier than I had thought it would be. Daughter number 4 was THRILLED! She really liked the crab. It was pretty darn good. I didn’t even use butter…

Sunday I got up thinking of the cooking and baking I hadn’t done the day before. I especially wanted to try a recipe for Chocolate Stout Brownies. Guinness is one of my favorite beers, and chocolate is my favorite food group. What could be better?

Daughter number 1 was coming from Wichita to spend the day. Her spring break is this week and she had a couple of free days. It’s always great to have her come.

I try to do some cooking or baking when she’s around. I’m not sure she enjoys it as much as I do, but being in the kitchen is good for her.

Together witChocolate Guinness Stout Browniesh daughter number 2 we made the Brownies. Wow. Oh, wow. They were so rich and delicious! I will most definitely be making these again (and again and again). The Guinness was not overpowering in them. The flavor pairing was divine. http://www.epicurious.com/recipes/food/views/Chocolate-Stout-Brownies-388657

I chose to dust the top with powdered sugar instead of frosting the brownies. After tasting the batter, I was afraid they would be too rich or too sweet with the Chocolate Guinness Frosting.

For dinner I wasn’t quite sure what I was going to make. I knew I had some crab legs left over from the previous day. Left over crab legs didn’t sound very good to me. I also had an entire loaf of baguette left. I had the idea to combine the crab (once removed from the shell) and the baguette in some way. I looked in the fridge to see what was there to add to the crab. Here is what I came up with. It was a definite success. The biggest problem is that there wasn’t more…

Crab-stuffed Baguette

  • Baguette
  • Crab
  • 2 ounces cream cheese, softened
  • 1 ½ tablespoons mayonnaise
  • 1 teaspoonDijonmustard
  • ¼ teaspoonOldBayseasoning
  • ½ teaspoon Worcestershire sauce
  • A few dashesTabascosauce
  • 1 tablespoon onion, finely chopped

Preheat oven to 350 degrees. Combine crab, cream cheese, mayonnaise, mustard,OldBayseasoning, Worcestershire,Tabasco and onion in a bowl. Cut the Baguette into 4 sections. Remove the center portion of the bread (I used my apple corer). Stuff the crab mixture into the hole in the bread. Make sure it is filled completely. Repeat with all sections of the bread. Wrap the bread sections tightly with aluminum foil and bake for 12 or 13 minutes.

As I said, this was a success. Daughters number 1 and 2 weren’t home for dinner (daughter number 1 is allergic to seafood) and daughter number 3 wasn’t about to try this. Daughter number 4 was lucky enough to try it. She liked it. The bread was soft and the crab mixture was warm and bubbly. Oh, my. You can bet your crab legs I’ll be making this again. In fact, it would be great cut into smaller slices and served as an appetizer. Or leave the loaf long, and slice it at the table. Hmmmm. Yes, I will definitely be making this again! I enjoyed Guinness Stout with my Crab Baguette. For dessert I had a brownie. Sláinte.

 
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Posted by on March 19, 2012 in Uncategorized

 

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