Sentences with phrase «fresh crabs from»

An afternoon at Camden Yards is a great way to enjoy the spring and summer weather, and fresh crabs from Chesapeake Bay are always a treat.

Not exact matches

Yes, that is correct, which means I only eat crab fresh from its shell when we are together.

If you know your seafood, this is also the best place to get fresh fish and live crabs and lobsters outside of a farmer's market (where vendors bring seafood fresh from local waters.

Drain a tin of crab (or get some fresh or frozen crab from the fishmonger — defrost first) and mix together.

«We provide a variety of high - quality products that range from fresh, pasteurized and frozen crab meat,» Vice President of Sales and Marketing Alex Cook says.

KEY WEST, FLORIDA, June 1, 2015 — Known for serving the freshest seafood in Key West, The Stoned Crab restaurant is now taking the dining experience to a «whole» new level by offering diners just - caught, whole fish prepared using a variety of complementary cooking techniques learned from Florida Keys local fishermen.

By Dave DeWitt Copia Menu: Tortilla Roll - Ups Southwest Salsa Soup with Lime Cream Spinach Salad with Prickly Pear Cactus Crab - Stuffed Chiles Fresh Margarita Strawberries withTequila and Cracked Black Pepper Part 1: From Scottsdale to Long Island Part 2: The Left Coast Part 3: Wrap Up, Credits, and Media Tour Awards La - La Land After a 5 1/2 hour flight froFrom Scottsdale to Long Island Part 2: The Left Coast Part 3: Wrap Up, Credits, and Media Tour Awards La - La Land After a 5 1/2 hour flight fromfrom...

Corn and Gulf Coast Blue Crab Soup with Crispy Tortilla Strips Provided by Fresh from Florida Gulf Seafood

From there, it was all downhill for my parents» wallets, as my adoration shifted to scampi and spot prawns, and eventually morphed to Dungeness crab and any kind of ultra fresh sushi.

From fresh starters like a savory Tuna Tartare and the Shellfish Plateau platter (for two or four) with chilled Alaskan King crab legs, iced jumbo shrimp and chilled stone crab claws; to an impossibly tender petite Filet Mignon Trio served three ways (Oscar among them); to an enormous à la carte Broiled Lobster Tail carved tableside; to the richest and most decadent Lobster Macaroni & Cheese I've ever had, Del Frisco's demonstrated its prowess as a fine dining restaurant that readily pulls patrons to its off - strip locale.

The Cassoulet: 2 teaspoons vegetable oil 1 sprig fresh curry leaves, or dried curry leaves that have been rehydrated and patted dry 1/2 mild onion, chopped 1 one - pound assortment of seafood, including shrimp, cooked mussels (removed from the shells), scallops, crab meat, lobster meat, and fish of choice 1 cup coconut milk (not sweet coconut cream) 2 teaspoons lemon or lime juice Salt to taste Cilantro leaves for garnish

From there, Chef Distilled continues to The Stoned Crab restaurant's newly - launched Eco-Bar, the first bar in Key West to exclusively serve cocktails that use only fresh and local farm fruits and veggies and alcohols free of artificial flavorings and preservatives.

Pair with Juniper Jasmine Viognier cocktail of choice 1 tablespoon chopped fresh tarragon 1 teaspoon dijon mustard juice of 1 mandarin orange 1 tablespoon minced chives 2 teaspoons rice vinegar 1/4 cup peanut oil pinch of salt and pepper meat from one dungeness crab, or other crabmeat (1 1/2 - 2 cups picked) shaved fennel bulb, thinly sliced 4 mandarin oranges, peeled and sectioned 1 cucumber, thinly sliced 4 cups frisee, washed and trimmed 2 belgium endives, in 1» slices 1 small radicchio, thinly sliced

From waterfront docks to handheld forks, the Key Largo Stone Crab & Seafood Festival, set for Saturday and Sunday, Jan. 25 - 26, offers fresh local seafood, live musical entertainment, cooking demonstrations, contests and kids» fun.

From fresh ceviche to celery and crab Caesar salad to pulpo a la plancha, the menu at Lil» Deb's is unlike anything else you'll find around here.

In France the kids are not only being taught from day one what is healthy to eat they are provided stellar meals with fresh fruit and veggies making an appearance every day (and being eaten), meats that include real chicken, fish, crab, roast pork (even in the poorest districts), real desserts (not twinkies), and water instead of sugary colored milk.

She lives in Seattle with her husband and two sons and when she visits her hometown of York, Pennsylvania, her «to - do list» always includes eating hard shell crabs, fresh produce (and donuts) from the Central Market, Smittie's soft pretzels, and at least one of those meals from childhood that her mom still makes on request.

Dine on fresh blue crab from the Chesapeake Bay while you soak up the sights and sounds of the seaport.

From rosemary mascarpone canapés, bacon - wrapped scallops with an orange tarragon sauce, crab chili avocado tostaditos to Indian spiced Chicken kabobs with a cilantro mint chutney or mini wild mushroom frittatas with fresh mint; Chef Lovejoy Col's cuisine is infusion of culture, creativity and a dash of fun; pairing distinctive flavors to make each of his menus a customized dining experience to please even the most discriminating palate.

This formula also contains flaked crab surimi made from fresh sea bream, an ingredient prized for its texture and flavor.

Dishes range from fresh rockfish and crab risotto to ribs and steak.

Lunch was a fantastic assortment of fresh seafood from crabs, praws, grilled fish, chicken, and bbq.

Every June, Bahamians flock from the capital to Fresh Creek to eat crab and rice, crab and dough, crab soup, crab back, crab cakes and crab in 95 other ways.

The menu is based on local organic fruit and vegetables, fish and prawns fresh from nearby reefs, Queensland scallops, crabs and bugs expertly combined with the passion for food that Chef Gregory Devine is renowned for.

Seek out one of the many sidewalk eateries and indulge in a favourite treat from a local delicatessen, with some of the freshest and finest seafood to be found in Australia, feast on prawns, crab, and freshly caught fish or oysters.

Fresh seafood and ingredients harvested from the on - site farm are featured heavily on the menu, including mangrove island crab.

Guests will select from a special menu of the Best Seafood, Entrée and Best in Show winners like rock shrimp poke appetizer, koala lamb chops, and seared fresh island snapper with crab.

Offering everything from house - ground Harris Ranch burgers to smoked trout salad to Cabo Crab Louis from the cold bar, Chef Riemer and his team craft California coastal cuisine with only the freshest local ingredients.

Open for breakfast, lunch and dinner, this casual restaurant uses fresh ingredients to prepare a wide variety of Goan and international dishes, ranging from locally - caught crabs and curries to steaks and pasta.

Located in Les Halles, the restaurant serves a mouth - watering variety of fresh fish dishes in a number of styles, from oysters, to langoustine tart and crab mousse.

Where to harvest delectable Kimberley oysters fresh from the rocks and where to lay back and relax with a platter of fresh caught crabs.

On both cruises you can sample some of Sydney finest rock oysters, learn how they are grown, shuck (open) you own oyster, and also sample fresh Blue Swimmer Crabs and Mud Crabs pulled up from their traps but on the lunch cruise you get a larger selection of food including fresh prawns, fresh ly barbecued fish, Tanya's special noodles, salads and bread rolls.

Fresh crab and lobster can be purchased from the local fishmonger and smokery in Penryn.

The menu is based on local organic fruit and vegetables, fish and prawns fresh from nearby reefs, Queensland scallops, crabs and bugs expertly...

Guests can choose from an impressive selection of Thai and Western dishes, fresh seafood on ice including mussels from New Zealand and the juiciest local prawns, blue swimmer crab and rock lobsters.

For a more hands on experience, guests are also welcome to crabbing — dive deep and pick their dinner fresh from the ocean or set a trap and check to see who wanders in.

- the team has been adding weapons one by one because they want the same amount of attention for each weapon - the team learned that when they added two new weapons at once, one would end up getting overshadowed by the other - there were more new stages than returning stages because bringing back old stages would have little surprise - since they want to satisfy both new and returning players, they changed the order of stage additions - there weren't any major direction changes in balancing from Splatoon 1 - there have been more pattern combinations between weapons and stages, so there was more involved to balance them all - matchmaking is handled by getting 8 players with similar rank points, and then they're split by weapons - the rank point gap between S + players is bigger than ordinary players - only about one in 1,000 active players are in the S +40 to S +50 region in Ranked Battles - there's even less than one in 10 players that reach S +, while 80 % of the overall player base are in A or less - about 90 % of S + ranked players are within a + / -150 hidden ranked power range - rock was the popular genre in Splatoon, so they tried changing it for the sequel - they prioritized making good background music first before forming the band to play that music - the design team would make the CD jacket - like artwork afterwards - due to this, the band members would often change; some getting added while some others removed - Off the Hook is an exception, as they first decided they would be a DJ and rapper along with their visuals first - Off the Hook's song came afterwards - In Splatoon street fashion was the trend, but in Splatoon 2 they tried adding more uniqueness - the aim was to add Flow with ethnic clothing and Jelfonzo with high fashion - all Jellyfish in this world are born by splitting, which means Jelfonzo was born by splitting from Jelonzo - Jellyfish are like a hive mind - when they hold a wedding ceremony, they're just simply holding the ceremony - Jelonzo and Jelfonzo start gaining their own consciences so they can speak - Flow used her working holiday to go on a trip before reaching Inkopolis Square - during the trip, she met the owner of Headspace - the owner liked her, so she got hired to work there - Bisk has a unique way of speaking: anastrophe - the team tried to express him as an adult man - they made him into a giant spider crab because they wanted someone with high posture - he came from a cold country and broke up with his girlfriend to join a band - just like Flow, he became attracted to squids - Crusty Sean finally has his own shop, but he opened it because he's someone who follows the current trends - one of the trends happens to be people opening their own shops - drink tickets aren't stacked, but the probability is higher than a single brand - the music in Inkopolis Square changes depending on the player's location - sounds contribute to creating atmosphere in the location - the song at front of Grizzco Industries had an atmosphere that feels like some smell can radiate from the game screen - as for Salmon Run, they imagined it as a Japanese restaurant outside Japan that is not run by a Japanese person - each time the player moves between the shops, the game uses an arrange shift that shows the personality of each inhabitant - the arrangement in Shella Fresh is related to Bisk's guitar and mystery files that describe his past - with the Squid Sisters moved to Hero Mode, Off the Hook was put in charge in guiding battles and festivals - Bomb Rush Blush has an orchestra «because it would sound like the final boss» - the team wanted to express the feel of the story's real culprit with this music - the probability of each event occurring in Salmon Run is different - there are no specific requirements, meaning they're picked randomly - this means it's possible for fog to appear three times in a row - the Salmon have different appearances based on the environment they're raised in - if the environment is harsher, they would become large salmon - Steelheads and Maws have big bodies, while Scrappers and Steel Eels have high intelligence - Salmons basically wield kitchenware, but everybody else has a virtue in fighting to actually cook the Salmons - Grill is the ultimate form of this - when Salmons are fighting to the death, they can feel the same sense of unity - they would be one with the world if they were eaten by other creatures, and they also fight for the pride of their race - MakoMart is based on a large supermarket in America - the update also took place on Black Friday in America, which was why Squids are buying a lot of things in the trailer - Arowana Mall looks like it has more passages because there are changes in tenants and also renovation work - Walleye Warehouse has no changes at all, because the team wanted to have at least one map that stayed intact - the only thing different in this map is the graffiti, which is based on the winner of Famitsu's Squid Fashion Contest - all members in the band Ink Theory graduated from music university - they are well - educated girls who also do aggressive things - the band members wearing neckties are respecting the Hightide Era from the prequel - the team will continue adding weapons and stages for a year, and Splatfests for two years - the team will also continue to make more updates including balancing