Soft shell crab season is running out of road. The East Coast has mostly wrapped up for the year, and the fresh crabs still landing in Dallas kitchens are coming out of the Gulf, where the season opens in early April and can hang on through October, sometimes into November when the water stays warm. After that, a soft shell on a menu almost certainly came out of a freezer.
Continue readingFiled under Steven Doyle
Every year on October 15, crabbers along Florida’s Gulf Coast and in the Keys start pulling traps, and within a few days Dallas starts asking the same question it asks every fall. Who has stone crab? This year the answer came quickly. Chamberlain’s Steak & Fish announced the claws were back on Monday, October 19, and the season is now well underway.
Most people around here know stone crab as a cold plate of cracked claws and a ramekin of mustard sauce at a steakhouse. A little background on where those claws come from makes the next order a smarter one.
Continue readingFiled under Steven Doyle
by Steven Doyle
A few delicacies we associate with the holidays includes lobster, champagne and caviar. Perhaps it’s due to their decadence and hopes for prosperity in the new year. We certainly feel these are treats we should have all year long.
Caviar is not something we hear much about in the United States, but is more celebrated across European countries for most any occasion such as birthdays, weddings and any holiday. Continue reading
Filed under Cavair, Crave, New Years Eve, Steven Doyle
