Joes Stone Crab Creamed Spinach Recipes

JOE'S STONE CRAB CREAMED SPINACH RECIPE

Steps:

• Melt butter in a small saucepan over medium heat. Add garlic and saute for about 30 seconds, Whisk in flour and heat for about 1 minute. Whisk in half-n-half. Squeeze water out of the thawed spinach and add spinach to the saucepan. Add salt, nutmeg, and black pepper. Simmer for 20 minutes on low/medium heat. Spinach will be tender when done.

JOE'S STONE CRAB GARLIC CREAMED RECIPE

Steps:

• Thaw the frozen spinach by putting them in a water bath
• Squeeze out the spinach leaves properly after they have softened
• Melt butter in a medium-sized saucepan over medium heat
• Add minced garlic and saute for half a minute or till fragrant
• Mix the flour into the mixture while continuously whisking
• Add half and half and blend till smooth
• Add the drained spinach to the saucepan, mixing with the creamy concoction
• Add nutmeg, pepper, and salt and let the creamy spinach simmer for 20 minutes
• Once the spinach tenderizes turn off the heat
• Let it cool and serve fresh!

JOE'S STONE CRAB COLE SLAW RECIPE - (3.7/5)

Steps:

• DRESSING: Combine the vinegar, sugar, salt, and pepper in a large nonreactive mixing bowl and vigorously whisk it until the sugar and salt dissolve. Check your sugar and salt levels by tasting and adjust as necessary. Be sure the dressing is highly seasoned. PREPARE THE CABBAGE: Remove the core from the cabbage and discard. Cut the cabbage into 4 chucks and finely shred it by using the shredding disc on a food processor or a mandoline set fine. Work in small batches so that you never overcrowd your processor bowl. You should end up with about 10 cups of finely shredded cabbage. Place your shredded cabbage into a large bowl with the dressing you have prepared and toss it until everything is well mixed. Your best tool to do this will probably be your hands. Once all is well blended let it set for at least 10 minutes. If you store your slaw to serve later remember to keep it covered, well chilled, and be sure to remix it when you take it out to serve. READY TO SERVE: Mound your slaw on a platter or onto individual plates. Place your tomato slices on top of the slaw with a dollop of mayo on each slice and a spoonful of relish in the center of each dollop of mayo. Enjoy!