JOE'S STONE CRAB COLE SLAW RECIPE - (3.7/5)
Provided by á-3862
Number Of Ingredients 10
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!
JOE'S STONE CRAB KEY LIME PIE
I made this for my grandparent's 61st wedding anniversary recently. They lived in Florida in their youth, and loved Joe's Stone, and have lamented on occasion that they will never be able to go back (they now live in Virginia). The family rallied 'round and ordered the crab claws directly from Joe's, got a Joe's Stone Crab Cookbook, and prepared the rest of the meal directly from it. What a fantastic surprise it was... and this was a very sweet end to the night. NOTE: I was only able to find about 8 key limes, which wasn't enough juice. I supplemented with Nellie & Joe's Key Lime juice without a problem. Also, I thought the pie was so rich it didn't even need any whipped cream.
Provided by skat5762
Categories Pie
Time 1h8m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- For the crust:.
- Preheat oven to 350°F.
- Butter a 9-inch pie plate.
- Break up graham crackers, place in processor and process to crumbs (if you don't have a processor, place crackers in large plastic bag, seal, and crush using a rolling pin).
- Add melted butter& sugar and pulse until combined.
- Press mixture into bottom and up sides of pan, forming a neat border around th edges.
- Bake until crust is set and golden, about 8 minutes.
- Set aside on wire rack; leave oven on.
- For the filling:.
- Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes.
- Gradually add the condensed milk and continue to beat until thick, 3-4 minutes longer.
- Lower the mixer speed and slowly add lime juice, mixing until just combined.
- Pour mixture into crust and bake for 10 minutes, or until filling has just set.
- Cool on wire rack, then refrigerate.
- Freeze for 15-20 minutes before serving.
- For the topping:.
- Whip the cream and the confectioner's sugar until nearly stiff.
- Cut pie in wedges and serve very cold, topping each wedge with a dollop of whipped cream.
- Garnish with a slice of key lime if desired.
JOE'S STONE CRAB-MIAMI MUSTARD SAUCE
Make and share this Joe's Stone Crab-Miami Mustard Sauce recipe from Food.com.
Provided by LAURIE
Categories Sauces
Time 5m
Yield 1 1/3 cups
Number Of Ingredients 6
Steps:
- Mix all ingredients except cream together.
- Beat slowly with electric mixer.
- Gradually, beating constantly, add the cream.
- Beat at slow speed until it thickens to desired consistency.
- Chill.
- Use on any seafood.
Nutrition Facts : Calories 764.5, Fat 65.1, SaturatedFat 11.4, Cholesterol 60.7, Sodium 1564.1, Carbohydrate 46.1, Fiber 0.6, Sugar 12.5, Protein 3.6
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COLESLAW À LA JOE'S STONE CRAB - HOUSE & HOME
Remove cabbage core, then cut cabbage into wedges and finely shred using a mandoline or food processor set with a fine shredding blade. Two heads of cabbage may be needed, depending on their size, to yield 10 cups of finely shredded slaw. Toss the shredded cabbage with the dressing, mixing well, and set aside in the refrigerator for 10 minutes.
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