Try Taranta in the North End. They have private seating on the second floor . Call them and tell them it is for a birthday. Chef Jose is one of the best out there. They will make it a special time for you.

I was up there the other day and spoke with a few workers. I guess they are not going to reopen the butcher shop on RT.1 IN Saugus. I will miss the deals they had.

Who makes the best scalli or Italian bread? I am looking for a place where you would drive a half hour because it is that good.

When you go to Italian deli's, they sell something called Antipasto Salad. It is a mixture of cubed Italian cheese, Cubed Italian Cold Cuts, and various Peppers and Olives, Mushrooms and, Onions. The Salad is in some type of brine/oil. Does anyone know what is used for the brine/oil the salad is in?

Don't ever put the crabs in fresh water. That will kill them. Store them on ice. they will be fine for a day or two. Boil or steam them up. You can try to cook the dead ones. If the meat is mushy or has a sour taste, don't eat. You probably won't get sick but not worth the chance.

The yellow liquid is urin. Yes crab piss. Are the crabs alive or dead? Will follow up later.

Give this one a try.Just don't add the beans.

http://www.food.com/recipe/the-best-c....

We only have a small crowd for Christmas this year. We decided to do a spoon roast. Half the price of rib roast but still a very nice roast. I have only cooked spoon roasts by high heat x min per pound shut off oven and wait till temp hits 135-140. We like our beef on the rare side. Would it be better to try the high heat turn oven down, rotisserie (done with a counter top rotisserie oven), or stick with the high heat turn over off? I am looking for the best results. Thank You. Joe

Better than Bullion makes a paste that comes in a jar. Most markets carry it from what I have seen. Just add paste to water or wine and you have a very nice stock. Clam juice, shrimp stock or fish sock probably would work in a pinch but, you will not have the rich flavor from the lobster.

Anyone know what the difference is between Rice Krispie peanut butter balls and bon bons?
Which is the better of the two?

I have some left over u10 raw shrimp from Thanksgiving. Was looking to do them as baked stuffed. Has anyone done these before? looking for a recipe that does not need crab or scallops added. I don't have any on hand. Thank you for any help. Joe.

I will be making shrimp cocktail out of 21-25 count large frozen shell on shrimp.The way I cook them is to boil a pot of salted water with onion, celery and, a cup of cider vinegar. I toss the shrimp in frozen, turn off heat, cover and, let them sit for about 4-5 min. I then drain, peel and chill on ice till ready to serve.

Any other ideas on how to cook them?

I soaked it again then poached it in white wine and dill. It came out acceptable.

My fault completely. I brined six boneless skinless chicken breasts in a standard brine solution intended for 8 hours. Things got busy around the house and the 8 hour brine turned into 30 hours. When I took the chicken out of the brine, it was a bit on the firm side. Not like shoe leather but firmer than it should be. I washed it off and let it soak in cold water for two hours. I cut a piece off and gave it a quick sauté. It was good texture wise but, way too salty. Is there any way to save this chicken. I was thinking of boiling it with onions, carrots, and celery for 15 minutes in a large pot and then use the meat for chicken salad. Any ideas on this matter?

Does anyone have a good recipe for sour cream frosting using bakers unsweetened chocolate squares?

Ocean Cat Fish is very good firm meat similar to Monk fish. The only problem is that it is a protected fish and illegal to posses at this time. The fish is also known as a Wolf Fish. Since you have it, no need to let it go to waste. This is the way I used to make it when I caught them from time to time in the past.

4 x 7 oz. pieces of Wolf Fish
4 oz. shrimp
4 oz. lump crab
3 oz. of sliced almonds
4 tbsp. of butter
Finely grated zest of one lemon
Salt and pepper

1.Place Wolf fish on a sheet pan lined with parchment paper.
2.Combine shrimp and lump crab.
3.Season fish with salt and pepper then place the shrimp and crab mixture on top of the fish.
4.Mix almonds, butter and lemon zest together. Spread on top of the shrimp and crab. Bake at 400° for 7-9 minutes.

You can substitute the crab meat for sea scallops cut up, lobster meat or, you could just omit the crab and shrimp all together. It is still very nice.

The sunny side up yolks were put on top of a fish cake with finely chopped chives. Sounds strange but it was very good.

What can I do with six fried egg whites left over from sunny side up eggs?

Are they any good? How do they compare to the national brands?

Does defrosting a whole frozen chicken in cold water hurt the quality of the meat?

http://www.foodsubs.com/Shelfishcrab.html

Here is what the crab looks like.

http://www.chesapeakesbounty.com/lobs...

This is a Jonah crab.

They are two different crabs. Very similar but, different.

Add some cream and grated parm cheese. It makes a nice sauce for pasta.

That was an awesome read. That is the crab I am talking about. I catch them in my lobster traps off Winthrop all the time. Due to a back issue I have not fished my lobster traps over the past two years. They are the best crabs you will ever taste. I miss the sweet taste of the crabs. I am in my 40's and have always called them Sand Crabs. Just like I call the refrigerator an Ice box. I grew up around a large old school family.

CC Guy, Sand Crabs are a crab that is only found in the North East. They live from the Cape Cod up to Canada. They look exactly like a Dungeons Crab from the West Coast but they are about the size of a Jonah or Rock Crab. I would say 10-14 ounces on average. They are a shallow water crab that lives in the sand. Lobster men usually fish deeper water over a rocky bottom so, unless you are fishing them, they would not be a typical by catch for lobster men. The meat is very sweet. I can get it in Maine but, I don't want to drive to Portland. I am looking to hopefully find a place in Mass.

P.S. Victors Veal was very good. The sauce could have been better but, the veal was spot on.

Does anyone know where to find live sand crabs or fresh meat? I can get it in Maine but, was looking for some place in mass. Thank you for any help.

That sounds very good. I will give it a try. 50/50 on the ratio?

I am making roasted pork tenderloin marinated in garlic, pineapple and, apple cider. Garden salad and mushroom couscous on the side. Any ideas for a sauce for the pork? I usually do an apple chutney but, I will not have time to make it. Any help? Thank you.

It is way too hot to hand knead.

Yes canned beans.