crazylazycook Profile - (13635774)

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Living In: California, USA
Member Since: Feb. 2009
Cooking Level: Expert
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Recipe Reviews 31 reviews
Grilled Salmon I
I made this marinade tonight at the last minute and only let it marinate for about 20-30 minutes but it was still delicious. A little on the sweet side, but I like it that way. Instead of placing the salmon directly on the grill, I put them on aluminum foil over the fire (sprayed with non-stick spray). The skin still gets crispy and brown without any flare-ups. I turned them over after about 5-6 minutes and moved them to indirect heat, closed the lid of the grill and let them sit another 4 minutes or so. They were cooked perfectly.

2 users found this review helpful
Reviewed On: May 31, 2012
German Baby
I've been making this for years, my mother made it when I was a child and my kids make it for their kids. We always ate it with lots of powdered sugar and lemon juice squeezed over it. The trick to getting it big and puffy is to make sure the skillet (I use a 10" pie pan) with the butter is sizzling hot and pour the batter in right away and put it right back in the oven. The batter should start pulling away from the sides of the pan as soon as it's poured in, that's how hot it needs to be. Don't lower the temperature, cook it at 425 degrees.

14 users found this review helpful
Reviewed On: May 25, 2012
Crab Legs with Garlic Butter Sauce
I made this tonight with Dungeness crab, the first of the season here in California. It was wonderful! Cleaned and quartered a large crab and slit the shells on the legs (cracked the large claws), used fresh parsley because I had some on hand and basted the crab with the butter as it cooked so it got well coated. Messy but delicious. Will definitely make it again real soon.

5 users found this review helpful
Reviewed On: Dec. 10, 2011

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