Ingredients: |
Ingredients: • Karen's fresh whitefish, walleye or pickerel - (2/person) • jumbo (9-13/lb) shell-on raw shrimp (3 to 4/person) • clams and/or mussels (6/person) • new potatoes – red, white or combo (3-4/person) • sweet potatoes (1-2/person) • small onions (1-2/person) • corn-on-the-cob (1/person) • SECRET INGREDIENT: Hot Dogs – preferably snappy Koegel's Viennas (2/person)
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Directions: |
Directions:PREPARATION: • fillet & de-bone fish (if necessary) leaving skin on (will fall apart in boil without skin) • clean clams and or mussels • clean potatoes • clean sweet potatoes and cut into 2" sections leaving skin on • trim "stem end" off onions and peel outer layers, leaving root end intact • shuck corn and break in half • grill hot dogs, preferably to a nice split-char
BOILING JUICE: • fill ginormous pot with water to about the 2/3-full mark • add 1 bottle of cheap white wine • add one handful of garlic cloves • add 4-5 sliced lemons • add 4-5 heaping handfuls of Bob's Seafood Boil Spices - Old Bay, Koniko or combo (add more salt and pepper if using koniko)
FUN PART: • melt a bunch of butter for dipping • add basket to pot and fire up • bring boiling juice to a rolling boil – let boil for 10 minutes • add ingredients in the following sequence: • onions & sweet potatoes – cook for 5 minutes, then add • potatoes – cook for 5 minutes, then add • corn & clams if using – cook for 5 minutes, then add • fish & mussels – cook for 5 minutes, then add • shrimp & weiners – cook for 5 minutes or until shrimp are pink
SERVE: • remove basket with goodies from pot • separate veggies and seafood/weiners into 2 chafing dishes • ladle some hot boiling juice over veggies and seafood/weiners • set out individual bowls of butter and bowls of boiling juice for dipping • coleslaw is a good accompaniment
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