Due to our lack of a sandy beach, for our version of the bake, we used this bad boy. It won’t give you the traditional smoke flavour that you can get from hot coals, but it is clean and convenient.
- 1.25 cups White Wine
- 3/4 cups water
- 6 cloves garlic
- 2 shallots (omit if you have a guest with allergies like we did – thanks, Derek!)
- 2 lemons, quartered
- 1/4 tsp. red pepper flakes
- 1/4 tsp. black peppercorns
- 6 cups of baby potatoes
- 2 cobs of corn cut into wheels
- 3 cups chorizo sausage (precooked)
- SEAFOOD we got carried away and used lobster tails, crab legs, mussels, prawns and shrimp
- Pour white wine and water into the bottom of the roaster and add pepper flakes, garlic, shallots, peppercorns, seasoning salt, thyme and a bay leaf to taste. Heat to 400-425F.
- Here is where you start to add your ingredients in the order of how long they take to cook. We did potatoes (cook 20 minutes), lobster tails, sausage, lemons, crab legs (cook for 10 minutes), corn, shrimp and mussels (cook an additional 3-4 minutes). Roughly. Now. This is the best tip you will ever read. DO NOT. I repeat, do NOT listen to the recipes that say to cook your potatoes for 8-10 minutes before adding your corn and seafood. These are obviously people who like their potatoes as hard as rocks and their seafood like rubber. If you have cooked any seafood in your lifetime, you know that some of that shit takes a total of 3 minutes before it’s overdone. We cooked our potatoes for about 20 minutes before adding our next layer. You are also walking a fine line between giving your guests the best meal of their life, or the shits. So you do want to make sure that everything is cooked properly. If you’re super anal, you can take the internal temperature of your lobster (135 F), but generally, we just cook our seafood to colour or opaqueness.
We couldn’t dump it onto a table covered in newspaper and ‘dig in’ as suggested, because I refuse to eat newspaper ink. I can hardly stand to read the crap that passes for news now a days much less eat it. We chose to serve it from trays at each end of the table so we could bypass the dreaded dinner party ‘reach across’
Seafood is never complete without some butter to dip it in. You could be basic and use nothing more than melted butter, which is fine, but we are not basic. We had two different flavours of butter for our dinner. One was garlic lemon and the other was Sriracha. You can clarify your own butter or use Ghee. Melt and flavour to taste. –R.Dolly