Recipe - Pauls Big Ol Boiled Dinner

===BOUQUET GARNI ===
1 Cheese cloth square ; (9"
by 9")
1 Epazote sprig; (a Mexican
bean herb)
3 Whole Chives
2 Sprigs Fennel
2 Sprigs Parsley
2 Sprigs Tarragon
=== BOILED MEAL ===
One half Box Crab boil ; (6 ounce box)
1 Lemon
4 md Red potatoes; coarsely
chopped
1 md Potato; coarsely chopped
2 lg Artichokes
4 Carrots; peeled, chopped
1 Whole Garlic bulbs
1 Stalk Celery; coarsely
chopped
3 Leeks (white part only);
coarsely chopped
1 White corn ear; husked,
chunked
1 Yellow corn ear; husked,
chunked
1 Zucchini; coarsely chopped
1 Yellow squash; coarsely
chopped
1 Crookneck squash; coarsely
chopped
One half Head Cabbage; coarsely
chopped
One half pound Green beans; kept whole
2 lg Onions; coarsely chopped
One half pound Oysters; cleaned
One half pound Clams; cleaned
One half pound Shrimp; cleaned
One half pound Cockles; cleaned
One half pound Mussels; cleaned

Bouquet Garni: Put herbs in 9 by 9inch cheese cloth square and tie off
ends with string. Set aside. Boiled Meal: Fill a large pot about half full
with water and bring to a simmer. Squeeze lemon juice into simmering pot,
add the crab boil. Toss in the bouquet garni and simmer for 5 minutes. Add
potatoes, artichokes, and carrots to the pot and simmer for 10 minutes. Add
remaining vegetables and simmer for 5 minutes. Add seafood and simmer
another 10 minutes or until shellfish shells starts to open. This dish can
be made either indoors on the stove or outdoors over a propane grill,
burner or campfire. To serve, spoon onto a very large serving platter.
Serves 6.

Recipe Source: Home & Garden TV Home Grown Cooking Episode 115

Formatted for MasterCook by Nancy Berry cwbj78a@prodigy.com

Converted by MM_Buster v2.0l.