Tag Archives: dinner

T.G.I. Still Stone Crab Season

I happened upon Molly Wizenberg’s post about her messy crab dinner, which reminded me it’s still crab season!  She and her loved ones did it just right.  A table smothered in newspaper is a prerequisite for an authentic experience. 

My family always orders stone crab near the beginning of the season (usually for a New Year’s Eve feast) since supposedly the crab is sweetest then, but I’m hearing reports that the crab this time of year is just as good.  

If you’re going to do it right, lay the newspaper on thick, tuck that napkin into your shirt, and order your claws from the Islamorada Fish Company in the Florida Keys.  My family has been ordering from them probably as long as they’ve been around.  

Another advantage of stone crab claws is the relatively low-impact your consumption has on local ecology:

The Florida stone crab loses its limbs easily to escape from predators or tight spaces, but their limbs will grow back. When a claw is broken in the right place, the wound will quickly heal itself and very littleblood is lost. If, however, the claw is broken in the wrong place, more blood is lost and the crab’s chances of survival are much lower. It only takes about one year for the claw to grow back to its normal size. Each time the crab molts, the new claw grows larger.

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The Dinner Table Report

Last night I made Fennel-Rubbed Pork Loin with Roasted Fennel Wedges (available on epicurious.com or in this month’s Gourmet Magazine). 

I love pork loin and am always on the look out for new recipes for it so when I saw this as I was browsing epicurious for a dinner recipe I decided right away I’d try it.

Overall it was a huge success.  I. liked it even though he thinks he doesn’t like fennel (roasted fennel root doesn’t taste anything like raw fennel) and the pork turned out juicy.  As one of the comments on epicurious states, 15 minutes at 350 is hardly enough time for the loin to cook.  I think mine was in a 350 for more like 25 minutes, but I relied on a meat thermometer to read between 140 and 145.  

I’d like to experiment with adding another ingredient to this recipe to add a dash of sweetness.  Pork tends to benefit from a sweet flavor, and although this dish was far from sour, there was just something missing.  I wonder what would happen if another, sweeter alcohol was substituted for the wine.  

Oh-and this recipe gets extra points for being SO SIMPLE.  There is really hardly any prep involved.  I did it as a simple one-dish meal without even a salad on the side and we were totally satisfied.

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