FUSILLI ALFREDO WITH CRAB MEAT AND RED WINE REDUCTION
FUSILLI ALFREDO WITH CRAB MEAT AND RED WINE REDUCTION
Crab Cakes - Part 1
This formula is guaranteed to satisfy. They can be made in different sizes to be used as hors d' oeuvres, appetizers or main dishes. Many different sauces or mayonnaise's can be used with them. They work well when served alone or as part of different combinations like Surf & Turf, etc...
EASY GOURMET MEAL | CRAB & SPINACH STUFFED SALMON
Hey babes! Many of you asked, so here it is! Today I’m going to share with y’all how I make my Crab & Spinach Stuffed Salmon. So sit back, relax & enjoy the show. Don’t forget to like, comment & subscribe. Let me know if you have any special video requests! XOXO Ren
Ingredients:
Salmon -
Whole Salmon
Garlic butter
Minced garlic
Lemon juice
Olive oil
Cherry or sun-dried tomatoes
Dry seasonings: black pepper, lemon pepper, salt, onion powder, garlic powder, 14 spice seasoning & rosemary
Salmon filing -
Cream cheese
Sautéed spinach (olive oil, garlic, salt, pepper, lemon pepper)
Crabmeat
Garlic
Lemon juice
Mozzarella & Parmesan cheese
Dry seasonings: black pepper, lemon pepper, salt, onion powder, garlic powder & rosemary
Alfredo sauce -
Butter
Garlic butter
Heavy whipping cream
Garlic
Lemon juice
Mozzarella & Parmesan cheese
Dry seasonings: black pepper, lemon pepper, salt, onion powder, garlic powder, rosemary
& oregano
Instagram: @allhailren @lashed.by.ren
Chicken Chesapeake & Cajun Blackened Chicken ~ Recipes
Chicken recipes
In this video, I re-create the winning recipe from my 10,000 subscriber contest, and in addition, I also create a Cajun Blackened chicken recipe that I was inspired to do after chatting with a few YouTubers. Both recipes are excellent and come highly recommended to try for yourself!
People are always interested and ask me where I bought the different things that I cook with, so for your convenience I've added some links to some of the things I used in this video, and all of them can be purchased through Amazon.com
You can also find Grill Dome accessories on Amazon.com by clicking this link:
I've been asked about the knife I'm using in this video and other videos.
You can buy a 22.5 Weber One Touch Gold grill, identical to the one I'm using in this video from Amazon.com by clicking this link
I've also had people ask about the grate system I'm using on my 22.5 inch Weber Kettle grill. You can find the Craycort system on Amazon.com by clicking on this link:
Please go over to the Mojoe Outfitters and check out the Mojoe Griddle at
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Don't forget to sign up to Grill Dome's weekly newsletter for a weekly recipe, and specials
Also, please go over and subscribe to the Grill Dome YouTube channel for some excellent video recipes, and a ton of information on their Grill Dome kamado grills:
You can buy your own Frog Bone products from their website here:
Ingredients
FOR CAJUN BLACKENED CHICKEN
Butter 1 Tablespoon
Chicken breasts 4
Blackened seasoning 2 Tablespoon
Cream cheese 8 Ounce (At room temperature)
Chopped onion 1⁄3 Cup (5.33 tbs)
Chopped parsley 1 1⁄2 Tablespoon
Jumbo lump crab meat 1⁄2 Pound
Backfin crab meat 1⁄4 Pound
Cajun seasoning 1 Tablespoon (Frog Bone)
FOR CHESAPEAKE CHICKEN
Chicken breasts 4
Egg 1
Cajun sauce 1 Teaspoon
Worcestershire 1⁄4 Teaspoon
Lemon juice 1⁄4 Cup (4 tbs)
Mayonnaise 1⁄4 Cup (4 tbs)
Dijon mustard 1⁄2 Tablespoon
Old bay seasoning 2 Tablespoon
Chopped parsley 1⁄4 Cup (4 tbs)
Jumbo lump crab meat 1⁄2 Cup (8 tbs)
Backfin crab meat 3⁄4 Cup (12 tbs)
Butter cracker crumbs 1⁄4 Cup (4 tbs)
Ham slices 4
FOR CRAWFISH SAUCE
Butter 6 Ounce
Craw fish 1 Pound
Heavy cream 3⁄4 Cup (12 tbs)
Brandy 1 Tablespoon
White pepper 1⁄4 Teaspoon
Black pepper To Taste
Cayenne 1 Pinch
Salt 1 Teaspoon
Directions
GETTING READY
1. Mix together cream cheese, onion, lump crab meat, backfin crab meat, cajun seasoning and parsley together. Set the cajun filling aside.
2. Prepare the filling by mixing together egg, cajun sauce, worcestershire sauce, lemon juice, mayonnaise, dijon mustard old bay seasoning, lump crabmeat, backfin crab meat and butter cracker crumbs together to make filing for chesapeake chicken.
3. Preheat the grill dome to 275 F.
MAKING
3. Heat butter in a pan. Saute crawfish in the butter. Add cream and brandy and mix that in.
4. Season with white pepper, black pepper, cayenne pepper and salt. Mix it through. Cover the pan with aluminium foil and let the sauce simmer for 30 minutes on low heat.
4. Add water and mix it well. Sprinkle all purpose flour and blend that in to thicken the sauce.
5. Stuff the chicken with chicken chesapeak filling. Season with old bay seasoning. Wrap the chicken in ham slices, place them on the tray and let it cook in the grill dome until the meat reaches the desired temperature.
6. Stuff the other 4 chicken with cajun stuffing and season the chicken with blackened seasoning.
7. Heat butter on mojoe griddle and place the cajun stuffed chicken on the griddle.
8. Cook until the chicken starts blackening on both sides. Transfer the chicken to the baking dish and let it smoke until it reaches the desired temperature.
SERVING
9. Top the cajun chicken with the crawfish sauce and serve the chesapeake chicken as it is. Enjoy!
Things You Will Need
Oven
Baking Tray
Recipe Summary
Difficulty Level: Medium
Ingredient: Chicken Breast
Course: Main Dish
Cuisine: American
Method: Smoking
Channel: BBQnGrill
Taste: Savory
Restriction: High Protein
Servings: 8
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Music courtesy of Audio Network
Grill Dome & MoJoe Griddle provided this product for review purpose at no charge and without stipulation, nor has Smoky Ribs received any compensation for using their products.
February 4 - Stuffed Mushroom Day!
This recipe is seriously AMAZING.
Cajun Crab Stuffed Mushrooms:
-1 lb. Mushrooms
-8 oz. Cream Cheese
-2 Tbsp. Minced Bell Pepper
-1/4 cup Mushroom Stems, chopped
-1 tsp. Cajun Seasoning
-1/4 cup Parmesan Cheese
YUM.
The Best Cajun Crab Alfredo Recipe | Quick & Easy Dinner
Hi YouTube Babes! Today, I want to share with you a dish that’s close to my heart and bursting with flavor - my City Cajun Crab Alfredo. This is not just a meal; it’s a culinary journey that brings the zest of Cajun spices to the sophistication of a classic Alfredo.
???? The Dish: Imagine tender crab meat, sautéed to perfection, basking in a rich, creamy Alfredo sauce with a Cajun twist. The spice blend is amazing, a mix that brings both heat and depth without overpowering the delicate crab. Tossed with al dente fettuccine, every bite is a perfect balance of seafood, spice, and silky pasta.
???? The Inspiration: This dish is a tribute to my city’s love for bold flavors and seafood extravaganzas. I’ve taken the traditional Alfredo and given it a city-style makeover with a pinch of Cajun flair, representing the melting pot of cultures in our urban landscape.
???? Why You’ll Love It: If you’re a fan of seafood and love a bit of a kick in your pasta, this dish is for you. It’s creamy, it’s spicy, and the crab adds a level of luxury that turns a simple meal into a gourmet experience.
???? Pro Tip: Pair it with a glass of crisp white wine to elevate your dining experience. The acidity and fruitiness of the wine beautifully cut through the richness of the sauce.
The Recipe:Ingredients: • 8 oz fettuccine pasta • 2 tablespoons olive oil • 1 shallot, finely diced • 1 pound crab meat, (lump or backfin) • 1 tablespoon “City Cajun” seasoning (or similar Cajun seasoning) • 2 cloves garlic, minced • 1 cup heavy cream • 1/2 cup grated Parmesan cheese • 1/4 cup chopped parsley • Salt to taste • Slices of lemon for garnish • Garlic bread on the sideInstructions: 1. Cook the fettuccine pasta according to package instructions until al dente, drain, and set aside. 2. In a large skillet, heat olive oil over medium heat. Add the diced shallot and sauté until translucent and slightly golden, about 2-3 minutes. 3. Add the crab meat and “City Cajun” seasoning to the skillet with the shallots, and sauté until the crab is fully heated through, about 3-5 minutes. 4. Stir in the minced garlic and cook for another minute until fragrant. 5. Reduce the heat to low and pour in the heavy cream, stirring constantly until it begins to simmer. 6. Mix in the grated Parmesan cheese, stirring until the cheese is melted and the sauce has thickened. 7. Add the cooked fettuccine to the sauce, tossing to ensure the pasta is well-coated. 8. Season with salt to taste and add more “City Cajun” seasoning if desired for extra heat and flavor. 9. Garnish with chopped parsley and give everything a final gentle stir. 10. Serve hot, accompanied by slices of lemon and garlic bread on the side.
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