Text 19277, 59 rader
Skriven 2007-08-21 10:43:38 av Janis Kracht (1:261/38)
  Kommentar till text 19220 av Carol Shenkenberger (3:800/201)
Ärende: Squealing again on Janis
================================
> Oh she had a lovely family picnic this past weekend.  Lots of family and the
> food sounded really good.

>She's got one of those big old turkey roasters and used that to do a vegetable
> in water and wine thing with lobsters and clams/mussels.  Made chicken and
> burgers on the side.

> Sounded good to me!  Of course, her directions we a bit more expansive on it
> than my simple repeat.

hehe.. :)

Well for those interested, here's what I did..

Because Ron's two Aunts came (they're about 79 and 80 or so) we decided to keep
the bake close to the house rather than where we'd first figured to dig the
pit.. (we've got two lots here, and the second lot would have been perfect)..
Anyway, looking around, we decided that it would be best to do it in a huge
Turkey Roaster I have on top of the Grill.. It's one of those really huge old
ones, my mother in law gave me years and years ago :)

I put about a 1/2 cup of water and a cup of wine in the bottom the roaster..
then I layered Onions, spinach, asparagus and about 10 potatoes (my grandsons
are terribly alleric to Corn) with some sea salt, and cooked that for about 5
minutes on the grill in the roaster (covered)..

The potatoes weren't huge ones so I didn't have to cut them in half..

While that was cooking, I killed  three lobsters ...Then I put the lobsters on
top of the veggies in the roaster and let that go for about 10 minutes or
something.. then I threw in the clams,  mussells and shrimp.. That roaster was
full up, but since the top was so high you could really stack the seafood up in
it.

Anyway, the clams and mussells opened up about 10 minutes later, and we dug in
:)  Next time  I'd probably get a bigger grill though Lol..  I had to squeeze
hamburgers and barbecued chicken on the edges ..

The way I do the chicken is to split whole birds down the middle, and disjoint
the legs.. Then I pound the legs and breasts a little to make them kind of lay
flat.  I salt and pepper them, and then marinate them for about 1/2 hour in
olive oil and red wine vinegar (lots of olive oil <g>).

I put them on the grill skin side up first for 10 minutes,  then turn them over
and grill for another 10 minutes.  Then I slobber them with barbecue sauce and
I turn them a couple more times with more barbecue sauce.

We had so much food! but it was yummy :)  The good thing about the roaster too,
was that my daughter/son-in-law/grandsons are vegetarians.. so the chicken and
burgers never touched the seafood stuff ..

I'd done clambakes on the stove top before for a smaller crowd, but not with
this much 'stuff' <grin>.

Take care,
Janis

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