Is it possible to make cheap fish taste like expensive lobster? Nicole tries out the stovetop recipe for Poor Man’s Lobster to see if it really is a cheaper option for lobster.
Nicole makes the juiciest, tastiest, and easiest seafood boil ever… using only a cooking bag.
0:00 Restaurant Recipe
1:06 Make the Sauce
3:36 Prep the Veggies
4:18 Bag ‘em Up
5:49 Taste Test
Ingredients:
2 teaspoons salt
2 pounds small red potatoes
3 ears corn, cut into thirds
1 head garlic, halved lengthwise
1 pound smoked sausage, cut into 2-inch pieces
1 small onion, chopped
1/3 cup white wine
1/2 cup water or stock
1 1/2 cups butter
1/4 cup hot sauce, such as Crystal® hot sauce
2 tablespoons lemon pepper
2 tablespoons seafood seasoning (such as Old Bay® Original)
1 1/2 tablespoons Cajun seasoning
1 tablespoon paprika
2 teaspoons granulated garlic
1 teaspoon cayenne pepper
large oven or turkey cooking bags
8 ounces whole button mushrooms
4 large hard-boiled eggs
4 snow crab clusters
2 pounds shrimp
2 lemons, halved, divided
Directions:
Place potatoes in a large pot and cover with water by 3 inches. Add 2 teaspoons salt and bring to a boil; boil 5 minutes, then add corn and garlic. Return to a boil and cook until potatoes are tender, about 10 minutes. Drain and set aside.
Heat a deep skillet or saucepan over medium heat, add sausage, increase heat to medium-high, and cook until sausage is browned on both sides, about 3 minutes. Remove sausage from pan and set aside.
Preheat the oven to 400 degrees F (200 degrees C) with an oven rack set in the lower third of the oven.
Add onion to skillet with sausage drippings and cook, stirring constantly, until onion begins to soften, about 3 minutes. Stir in wine, and scrape the browned bits from the bottom of the pan; stir in water.
Add butter, hot sauce, lemon pepper, Old Bay, Cajun seasoning, paprika, granulated garlic, and cayenne to the skillet; reduce heat to medium and cook, stirring constantly, until butter is melted and everything is well combined. Remove from heat.
Open the oven bag in a large bowl or pot and hang the top edge over the top of the bowl to make filling easier. Place corn and potatoes in first. Add mushrooms, eggs, crab legs, shrimp, and sausage, and pour butter mixture over. Squeeze two lemon halves into the bag. Tie bag tightly at the top, allowing room for the bag to fill with steam. (Double bag if necessary to prevent punctures from the seafood.) Very carefully toss contents of bag to coat everything with sauce and place bag in a large baking dish.
Bake in the preheated oven until the bag has filled with steam, shrimp is opaque, and crab is cooked through, about 30 minutes.
Carefully cut bag open; squeeze remaining lemon over the top and enjoy.
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Dessert tacos have never been better. Nicole tries the new Cinnamon Toast Crunch Taco Shells to see if they live up to the taste of the classic Saturday morning cereal!
A pie with a cookie crust and layers of creaminess? Yes please. Nicole makes an aptly-named dessert recipe for Girdle Buster Pie.
Get the recipe here: https://www.allrecipes.com/recipe/265494/grandma-bowens-girdle-buster-cookie-pie/
Learn the secrets behind Chef Roscoe's Better Than Cafeteria Salisbury Steak in this easy-to-follow recipe tutorial. Step up your nostalgic food game with this savory dish that's bursting with flavor. From crafting the perfect patty to creating a rich homemade gravy, he covers every step. Say goodbye to bland Salisbury Steak and hello to a delicious, family-friendly meal that's sure to become a favorite.
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How to Make Better Than the Cafeteria Salisbury Steak
Nicole shows you how to make an unbelievably easy Honey Bun Cake with a hand-whipped sugary glaze. This baked recipe uses a simple box cake mix to create the batter, with one important ingredient added in: sour cream.
Nicole makes a Texas State Fair favorite: Chicken Fried Bacon. Battered in a delicious breading mixture, each individual slice of bacon is fried in oil over the stove until golden and crispy.
Nicole makes the best ever Cuban sandwich, pressed and toasted, buttery, Cuban bread layered with shredded pork, ham, Swiss cheese, dill pickle, and dressed with mustard and mayonnaise.
Ingredients
Roast Pork
1/2 white onion, cut into chunks
15 cloves garlic
3 oranges, juiced
3 limes, juiced
1 tablespoon ground cumin
2 teaspoons dried oregano
2 teaspoons freshly ground black pepper
2 teaspoons kosher salt
1 (5 pound) pork shoulder roast
Sandwiches
1/4 cup butter, softened, divided
1 loaf Cuban bread, cut into 4 pieces and halved lengthwise
2 1/2 tablespoons yellow mustard
1 1/2 tablespoons mayonnaise
8 slices Swiss cheese
2 cups shredded roast pork
12 ounces thinly sliced deli ham
12 sandwich-sliced refrigerated kosher dill pickles, such as Claussen Kosher Dill Sandwich Slices
Directions
Prepare pork shoulder: Add onion, garlic, orange juice, lime juice, cumin, oregano, black pepper, and salt into a food processor or blender and process until smooth.
Place pork in the bottom of a heavy-bottomed Dutch oven or large baking dish and cut 3 or 4 large deep slits in the meat. Pour marinade over pork, cover, and marinate in the refrigerator 4 hours or overnight.
Place Dutch oven with prepared pork, covered, in the oven and set the temperature to 325 degrees F (165 degrees C). Bake until pork is very tender, 3 to 4 hours. Remove from the oven; rest 15 minutes. Remove pork to a cutting board. Skim any fat from the cooking liquid, and set cooking liquid aside.
Shred pork with two forks, and discard any remaining fat and bone. Return pork to the pot, and add cooking liquid back into meat as needed to moisten.
Preheat the oven to 375 degrees F (190 degrees C). Heat a large skillet over medium heat.
Spread about 2 tablespoons softened butter over cut sides of bread and place bread, buttered sides down, in skillet. Cook until buttered side is lightly browned and toasted, about 3 minutes.
Stir mustard and mayonnaise together in a small bowl. Spread about 2 teaspoons mustard mixture over bottom halves of bread and top with 1 slice of cheese, tearing as needed to fit the bread without hanging over the edges. Using tongs or a slotted spoon, add about 1/2 cup shredded pork to each sandwich, draining off any excess liquid. Top each evenly with ham, 3 pickle slices, and 1 cheese slice. Spread remaining mustard mixture evenly over top pieces of bread and place on top.
Reheat the skillet over medium heat. Spread about 1 tablespoon butter lightly on the outsides of the 4 bottom buns. Working 2 sandwiches at a time, place sandwiches, buttered side down, in skillet. Place 1 or 2 heavy-bottomed skillets on top of sandwiches to weigh them down. Cook until toasted and lightly golden brown, 2 to 3 minutes. Remove weighted skillets.
Spread remaining 1 tablespoon butter over the 4 top halves of sandwiches, flip and press with weighted skillets again until toasted. Remove the first 2 sandwiches from skillet; repeat the toasting process with remaining sandwiches. Cut sandwiches in halves and serve immediately.
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