I have come up with a recipe that will allow you to indulge in a healthier, easier and more budget-friendly way. Cooking for your own seafood is an economical way to enjoy the same great dish for less without jeopardizing that restaurant quality.
Ingredients:
- King Crab
- Extra Virgin Olive Oil
- Grapeseed Oil
- Fresh Garlic
- Himalayan Pink Salt
- Fresh Pepper
- Tin Foil
Recipe:
- Preheat your oven to 400°F
- Mince 5 cloves of fresh garlic
- Pour 2 tbsp of extra virgin olive oil and 2 tbsp of grapeseed oil into a preparation bowl
- Add a pinch of pink salt and a few pinches of pepper into the bowl
- Whisk the oil, the minced garlic and the salt and pepper together until the consistency begins to thicken and the garlic blends into the oil
- Line the bottom of your cooking pan with tin foil and empty your crab into the pan
- Pour your homemade garlic oil evenly over top of the seafood
- Add another layer of tin foil onto the top of the seafood, sealing the sides together
- Punch holes into the top of the tinfoil to allow the steam to escape while cooking
- Bake your seafood for approximately one hour
- Let cool and serve!
Tip: I love the taste of garlic, but if you would prefer a more mild garlic flavour, roast the cloves in the oven for half an hour before mincing into the oil.
Wine Pairing:
An oaked Chardonnay is the best fit for this dish because of how the
buttery flavours of the garlic oil will pair with the creamy texture and
buttery characteristics that are often assumed of an oaked Chardonnay.
Big Head Winery’s 2012 Chardonnay has very
well-integrated oak flavours with a complex mouth-feel that works harmoniously
with the crab, garlic and oil.
If you prefer an unoaked alternative, Stoney
Ridge Estate Winery offers a 2011 unoaked Chardonnay that could also work very
well with this recipe.
As always, choose a pairing that
resonates with your own personal palate and compliments the dish to heighten
your dining experience.
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