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Bring 2 cups water to a boil in a 6-qt. pot over high heat. Add crab and cook, covered, about 4 minutes. Remove crab from pot and set aside to let cool slightly. Strain and reserve cooking liquid. If using whole crab, twist off the claws, crack the claw shells with the back of a knife blade, and transfer to a bowl. Pry off and discard top shell of the crab's body, remove and discard the innards and fingerlike gills, and rinse out any sand that may be left inside. Roughly chop crab body into 3"–4" pieces and transfer to bowl with claws; set aside. (If using just legs and claws, chop them into 3" pieces and set aside.) Wipe out pot, add oil, and heat over medium heat. Add chiles, garlic, shallots, ginger, and tomato and cook, stirring often, until soft, about 5 minutes. Add reserved crab along with the coconut milk and Kaffir lime leaves and 2 cups water. Bring to a simmer and cook, stirring occasionally, until crab is warmed through. Stir in lime juice and season with salt and pepper. To serve, divide crab pieces between two bowls and ladle the cooking liquid over the top; serve with rice.Try Now
Roasted Whole Turkey
Place the cut garlic bulbs and bay leaves into a piece of cheese cloth and tie with a piece of butcher’s twine. In a large pot, combine the salt, grand diamond seasoning, sage, molasses, honey, wine, rosemary, thyme, garlic and bay leaf bundle, and 3 quarts of water. Bring to a boil over high heat and stir to ensure all of the honey and molasses is dissolved. Allow it to completely cool before adding it to the ice chest or bucket. Once the cooled brine is added to the bucket, add the remaining 3 quarts of water and all of the ice cubes. Place the turkey in the brine. (Note: If you’re using an ice chest place the turkey breast-side down. If you’re using a bucket, hold the turkey by the legs and lower it into the brine.) Brine the turkey for 10 to 12 hours. Meanwhile, cut up all of the apples, oranges and onion into quarters. Chop up the fresh herbs and mix them into the butter along with the kosher salt, black pepper, granulated garlic, cayenne pepper. Preheat the oven to 325 degrees. After brining, briefly rinse the outer skin of the turkey with cold water, place the turkey on a clean dry surface, and pat it down with paper towels or a clean kitchen towel. (Note: If you use a clean kitchen towel don’t use it on anything else. Put it in the laundry.) Rub the entire turkey with all of the herb butter, including under the skin of the breasts. Tuck the wings under the turkey. Place it in a roasting pan, preferably on a roasting rack, and stuff it with all of the cut fruit and onions. (Tip: If you don’t have a roasting rack, you can cut up vegetables and/or fruit (onions, celery, onions, apples, and/or oranges) into quarters and place them in the bottom of the pan and place the turkey on top. This will serve the same purpose as a roasting rack.) Pour all of the chicken stock in the bottom of the roasting pan. Cover with aluminum foil and cook covered for the first 1½ hours of the cooking time. Then continue to cook uncovered for the remaining cooking time and that is until the thigh meat reads 165 degrees using an instant read thermometer. Once cooked, let the turkey rest for 30 to 45 minutes before slicing.Try Now
Egg Drop Soup
Bring chicken broth to a boil in soup pot. Add 1/2 teaspoon salt & mix. Combine water and cornstarch; stir into boiling broth. Stir a small amount of hot broth into slightly beaten egg. Add egg mixture into hot broth slowly, stirring all the time. Cook until clear and slightly thickened, stirring constantly. Garnish with scallion.Try Now