Mike's Seafood Meat Bread & Cheese Appetizer Boards. Served with gumbo and two sides. Shrimp with crab meat stuffing, and then topped with our cream sauce. Mike's Meat Market specializes in Variety Packs and Meat Packs.
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Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, mike's seafood meat bread & cheese appetizer boards. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Mike's Seafood Meat Bread & Cheese Appetizer Boards is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Mike's Seafood Meat Bread & Cheese Appetizer Boards is something which I have loved my entire life.
Served with gumbo and two sides. Shrimp with crab meat stuffing, and then topped with our cream sauce. Mike's Meat Market specializes in Variety Packs and Meat Packs.
To get started with this recipe, we have to first prepare a few ingredients. You can cook mike's seafood meat bread & cheese appetizer boards using 46 ingredients and 18 steps. Here is how you cook it.
The ingredients needed to make Mike's Seafood Meat Bread & Cheese Appetizer Boards:
- {Get of ● For The Seafood Boil [don't allow seafood to touch water].
- {Take 3 Pounds of LG Fresh Raw Snow Crab Legs.
- {Make ready 2 (8 oz) of Fresh Raw Lobster Tails [split – more if needed].
- {Take 1 Package of Dethawed Immatation Crab Meat.
- {Make ready 1 Bag of LG Raw Fresh Deveined Shrimp [skins left on].
- {Get 1 tsp of Old Bay Seasoning [place on seafood].
- {Take 4 of LG Lemon Wedges [place on seafood].
- {Make ready 6 Cloves of Fresh Garlic [place in water].
- {Take 1 Dash of Quality White Wine [place in water].
- {Take 1 tsp of Sea Salt [place in water].
- {Get 1/4 of Brick Salted Butter.
- {Take 1 Dash of Lemon Juice [place in water].
- {Make ready as needed of Water.
- {Prepare of ● For The Ribs.
- {Take 1 (6 Pound) of Rack Of Baby Back Ribs.
- {Make ready of ● For The Sausage.
- {Take 1 (1 Pound) of Link Smoked Sausage.
- {Get of ● For The Rib & Sausage Dry Rub.
- {Take 1/2 Cup of Brown Sugar.
- {Get 2 of sp Fresh Ground Black Pepper.
- {Prepare 1 tsp of Hot Paprika.
- {Prepare 1 tsp of Granulated Garlic Powder.
- {Prepare 1 tsp of Granulated Onion Powder.
- {Prepare 1 tsp of Cayenne Pepper.
- {Make ready 1 tsp of Ground Cumin.
- {Make ready 2 tbsp of Salt.
- {Get 1 tsp of Dried Parsley.
- {Make ready 1 tbsp of Chili Powder.
- {Make ready 1 tsp of Dried Oregano.
- {Take of ● For The Rib Braise.
- {Take 1/2 Cup of Quality White Wine.
- {Prepare 1/2 tbsp of Fine Minced Garlic.
- {Take 1 tbsp of Reserved Dry Rub.
- {Get of ● For The Sides [as desired].
- {Prepare of Assorted Breads.
- {Take of Assorted Crackers.
- {Get of Assorted Cheeses.
- {Make ready of Assorted Bread Butters.
- {Prepare of Assorted Mustards.
- {Take of Assorted BBQ Sauces.
- {Prepare of Gee = Clarified Butter [a real time saver].
- {Take of Old Bay Seasoning.
- {Take of Horseradish Sauce.
- {Make ready of ● For The Options.
- {Get of New Baby Potatoes.
- {Prepare of Corn On The Cob [halved].
Scallops & Bacon – baked with brown sugar. Spicy Garlic Shrimp – Sauteed in white wine with onions, garlic and. We are located in Boone, NC. We serve only the best seafood Welcome to Mike's Inland Seafood.
Instructions to make Mike's Seafood Meat Bread & Cheese Appetizer Boards:
- Your desired outcomes pictured in steps #1 thru #4. Lobster, crab, shrimp and Immatation crab meat pictured..
- Ribs and sausage with sauces and spices pictured..
- Fresh bread and various butters pictured..
- Assorted cheeses pictured. Chop into cubes and serve with crackers..
- Start your seafood by adding everything in the Seafood Boil section. Bring to a heavy boil and steam for 8 minutes covered..
- At 8 minutes – add your shrimp and immatation crab meat. Steam for 3 minutes longer covered. Place on serving board..
- Clean and spray your grill..
- Create your dry and wet braise..
- Bring your ribs to room temperature..
- Rub ribs down with your dry rub the pour on your wet braise ingredients..
- Seal ribs up tightly with seam on the top as so the braise doesn't leak..
- Season sausage with reserved rub..
- Seal sausage up tightly..
- Bake ribs at 225° for 2 1/2 hours and your sausage for 1 hour..
- Unwrap and prep meat for the grill..
- Grill both on high until they have a decent char on them. Allow them to rest for 5 minutes. Then slice ribs and slice sausage on the bias. Place on cutting board. Serve with BBQ sauces, salt, pepper and mustards..
- Warm your Gee. [a real time saver!].
- Serve with your all of your sides listed above. Enjoy!.
Bak Kut Teh is a meat stew that is boiled for hours with herbs until it becomes tender, off-the-bone succulent. Cambodian Street Food – GIANT GRILLED SQUID and MEAT MARATHON in Phnom Penh, Cambodia! All reviews seafood clams focaccia bread chowder salmon cioppino fresh fish crab louie wedges ribeye cream cheese. All Served with Choice of Mikes Marinara or Meat Sauce. Served with House or Caesar Salad and Garlic Knots or Bread.
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