Now I Know How To Prepare Soft Shell Crabs

One of my favorite foods is soft shell crabs. They are usually available from May through September. To me it is one of those foods best left for a restaurant to prepare. That being said, today I was buying salmon at Mt. Kisco Seafood to cook for dinner for my family(yes I do cook) and some of the other customers were buying soft shell crabs. Since I want to know everything I started polling the other patrons on there preparations. The response went from frying , sauteing, grilling,etc. I just had to know. I asked the owner Joe what he thought. I trust him, he owns The Fish Cellar www.fishcellar.com also in Mt Kisco. These are the 2 methods he gave me.

1.Sauteing


Dip crabs in milk

Dredge in flour, salt and pepper

Saute in butter and olive oil

2 minutes on each side


2.Grilling

Let marinate in melted butter

Grill on medium

2 minutes each side


I am going to try one of these tonight.

Cooking Lentils

I had lunch at Brio Mediterranean Ristorante in Mt Kisco, NY the other day with my friends Rockin Randi and Gorgeous Gayle. Both ladies ordered the Cast Iron Grilled Filet of Salmon on French Green Lentils with Mesclun Salad. I was intrigued by the lentils. I am totally a fan of lentils , but I never make them at home.

Don't you have to soak lentils? Who could ever remember to soak something before dinner, not me.
By the way, lentils are packed with nutrients, fiber, complex carbohydrates, and folic acid. Lentils are a low calorie, low fat and cholesterol free food as well as being inexpensive..

I asked the waiter to send out the chef, hoping he would share his recipe with me. I wanted to make these lentils at home. I like to keep the dinner choices at home interesting. I like to introduce one new dish a week just to keep dinner interesting. Here is what he said.........

In a 12" saute pan with a lid,

Saute a couple of shallots in a little olive oil
Add 2 cups of lentils add sautee as well
Add 4 cups chicken stock and a chopped carrot bring to a boil and then turn down to a simmer and cover.
Let simmer for 30 to 45 minutes.

Delicious!!!!!!!

Think, Myong's for Rosh Hashanah

Who would believe that this gal on the right can make a brisket so tender that it beats the 2nd avenue Deli hands down.

Myong's is for people who don't want to cook AT ALL!! :)

My friend Rob, who is not shy around the dinner table thinks her Jewish cooking is SO far better than, his mother's.

Myong is running a Jewish Cooking Class on September 24th at 7:30 PM. There will be plenty to learn and plenty to eat. If you want to book your own class with friends, please contact Myong to customize a menu. Price pp/ $80

If you can't make it to class, don't worry Myong http://www.plgourmet.com/PDF/Jewish%20Holidays_Rosh-2008-Myong(Order%20Form).pdf has a full menu designed to keep everyone happy at your holiday table, from your Mother in law

to the vegetarian next door.

Rosh Hashanah Holiday Specials
Matzo Ball Soup (w/6) - $12.95 qt.
Chicken Consommé - $7.95 qt
Chopped Chicken Liver - $12.95 lb
Potato Kuggle - $9.95 lb 3-4 people p/ lb
Noodle Kuggle - $12.95 lb 3-4 people p/ lb
Lentil-Scallion Pancake - $3.95 ea
Spelt Berry Sauté - $13.95 lb 3-4 people p/ lb
Quinoa - Broccoli Sauté - $13.95 lb 3-4 people p/ lb
Sauté of French Green Beans-$17.95 lb 3-4 people p/ lb
Sauté of Mixed Vegetables - $16.95 lb 3-4 people p/ lb
Traditional Brisket "Myong's Style" - $29.95 lbBraised in wine & tomatoes with Carrots, Onions & Mushrooms) This is WAY BETTER than Grandma's Brisket!

1 pound serves 3 to 4 people

Roasted Chicken Breast - $ 17.95 lb
(roasted with Apricot and Cranberries )

Roasted Butterfly Leg of Lamb w/ Onions $34.95 lb(rubbed with Middle Eastern Spices Myong's Way)1 pound serves 3 to 4 people
Please place your orders as soon as you can so me may accommodate you.

914-241-6333

360 North Bedford Road - Mount Kisco, NY 10549 (in the CVS shopping centet)