Frogmore Stew

Disclaimer: No frogs were harmed in the making of this stew.

As it happens, the "Frogmore" appellation is derived from a location rather than amphibians.  So you can relax.  Frogmore stew is a classic lowcountry dish.  We firmly believe in learning about and enjoying local foods, which is how we were introduced to the stew in the first place.  We'd seen it on menus all over, but first tried it at Low Country Bistro.  LCB is, by the way, one of the best restaurants in Charleston, in my humble opinion.  The best thing about them is that they provide fantastic food at a reasonable price.  So, if you ever find yourself in Charleston, hit up LCB!

Saturday is Farmer's Market day in the town I work at, and the market is good enough that we're willing to make the 40 minute drive a few Saturdays a month.  It's also puppy-friendly and Kodi has many admirers there.  We picked up the usual tomatoes, goat cheese and lamb stew meat, but were also lured in by the fresh shrimp.  I'm starting to come around on shrimp and The Husband was about drooling over these huge, juicy bugs, so we got a bunch.  I asked what he wanted me to make out of them, and we came up with Frogmore stew (though we did just steam a few as an appetizer.  Amazing!).

This dish is fairly simple to make.  I do strongly recommend making your own stock and crab boil spice though.  The stock really makes or breaks the dish and if you use a commercial spice mix you'll risk having an overly salty stew.  Seriously, it will take you just over an hour to make the stock and it's so worth it.  The boil spice is a matter of moments to mix up!

Ingredients

1 leek (white parts), diced
2 cloves garlic, minced
2 stalks celery, diced
1 T EVOO
1 large tomato, diced
1 ear of corn, kernels removed
5 small red potatoes, cubed
2 c shellfish stock (recipe follows)
1 T crab boil spice (go find your own, I'm not sold on my recipe yet)
1/2 T Old Bay
1 andouille sausage, sliced
1 lb fresh shrimp, peeled and deveined
Water as needed

Sautee the leek, garlic and celery in the evoo for 1 minute.  Add tomato, corn, potatoes, stock and spices.  Simmer until potatoes are tender, 5-10 minutes.  Add water as needed, probably a cup or two.  Add the sausage and shrimp and continue simmering until shrimp are just cooked, 3-5 minutes.  Serve with crusty bread or biscuits.

Shellfish Stock

5 c shells (from shrimp, crabs, lobsters, etc)
1/2 onion, coarsely chopped
2 stalks celery, chopped
2 carrots, chopped
4 cloves garlic
pepper
water

Combine all ingredients in a pot over medium heat, with enough water to cover everything.  Stir once.  Do not boil.  Keep just below a simmer, not stirring.  As foam forms at the top, skim it off and discard.  Cook like this approximately 1 hour or until color and flavor are both rich.  Strain out solids.

Bang Bang Shrimp

Until Friday, April 6th, I never met a shrimp I liked.  Sometimes I'd find shrimp that I liked the flavor of, but the texture always killed it for me.  Last friday, though, we headed into The City to do some shopping - and to use the gift cards the in-laws had given me for my birthday.  The gift cards to Bonefish Grill.

Yeah, Bonefish is a chain, but despite our relative proximity to the ocean, we live in a bit of a seafood desert and Bonefish is wayyyy better than Red Lobster!

Anyway, my husband has been wanting bang bang shrimp for a while.  Wednesdays are bang bang days, with specials and whatnot, but it was Friday.  It was also happy hour, and we noticed that bang bang tacos were on the cheap appetizer list, so we got that.  Warily, I took a bite.

I was in heaven.  The sauce was divine, the shrimp crispy and not at all bothering me (the tortilla did, though, they really need to make their own!).  I devoured my share.

I needed more.

When I got home, I started looking up how to make my own.  Fortunately, it's a simple process.  I made The Husband run out and get me some shrimpies and we celebrated Easter with the oh-so traditional Bang Bang Shrimp dinner.  Yum!  I tossed them with roasted veggies to make it a bit healthier.

Ingredients

1/2 c mayo
1/3 c sweet thai chili sauce
sriacha to taste
2/3 lb peeled and deveined shrimp
cornstarch
vegetable oil

Make the sauce ahead of time to allow flavors to blend.  Mix mayo and chili sauce (maybe a bit extra of the chili sauce), and add sriacha to taste.  Add a LOT of sriacha to taste.  Don't be a wimp, get some spice in your life!

Heat oil to 350.  Pat shrimp dry and toss in cornstarch.  Let shrimp sit for 10-15 minutes.  Fry in oil until browned, 2-5 minutes depending on the temp of your oil.  Drain on paper towels.  Toss shrimp with some veggies and sauce to taste.  We had a lot of extra sauce but no extra shrimpies!

Better Beer Batter

I have but recently made a fantastic discovery: Panko bread crumbs.  They are magic!  Today, I used them with beer batter to fry up some leftover salmon.  To die for!

Ingredients

1 T cornstarch
1 c flour
1 1/2 c ice cold beer
2 c panko bread crumbs
oil for frying
fish, cut into bite-sized pieces

Blend the cornstarch, flour and beer together to make a batter.  Heat oil to between 325 and 350.  Dip fish into batter, gently roll in bread crumbs, then fry for about 60 seconds per side, depending on the size of your pieces. Drain and enjoy!

Salmon Salad

A few months ago, we were wandering through New Sagaya and were offered samples of their crab salad.  It was, not to put too fine a point on it, one of the most delicious things I've ever tasted.  Since then, I've had a hole in my heart and tried to fill it with this.  Now, this isn't QUITE as good as the crab salad (but really, when does salmon compare to king crab?), but it's still a great little snack, hors d'oevre, or even sandwich!

Be sure to make this the day before serving - it benefits immensely from having a day for the flavors to meld.  Additionally, do not neglect the tomato!  This is one of those magical combinations where the whole is greater than the sum of its parts!  The proportions are easily adjustable.  The amount below made two meals for me.

Ingredients

1/4 salmon fillet

Season salt, ground pepper, garlic, cayenne

1/4 granny smith apple, diced

1/2 stick celery, diced

1/8 c grated asiago (substitute fresh Parmesan if you'd like)

2-4 T mayo

pepper, cayenne, cajun seasoning

1 tomato, sliced

Rub the salmon fillet with the salt, pepper, garlic, and cayenne.  Grill until flaky.

Shred the salmon with a fork and mix with apple, celery and cheese.  Stir in the mayo a little at a time until the salad reaches the right consistency.  Blend in further seasonings to taste.  Serve on sliced tomato.

Jambalaya a la Double Musky

I have, in the past, raved about the Double Musky, the fantabulous Cajun restaurant about five miles from nowhere (or Girdwood, Alaska).  This is another from their cookbook.  Beware if you order it at the Double Musky - one order usually gives me four meals worth or more!  This version below should easily feed four people.  Another warning: this is not for wimps!  As the Double Musky says "It comes in two versions, hot and hotter!"

As usual, I tossed out the shrimp in favor of chicken.  Your mileage may vary.

Ingredients

1/4 c butter
2 t garlic
1/4 onion, diced
2 sticks celery, diced
1 bell pepper, diced
1/2 c chicken stock
1 tomato, diced with juice
1 bay leaf
1/8-1/4 c Cajun seasoning (below)
2 hot link sausages
1 breast chicken, cut into bite-sized pieces
Cooked rice, seasoned with garlic

Cajun Seasoning
2 t basil
3 t oregan
1 t salt
2 t thyme
3 t back pepper
2 t cayenne pepper
1 t white pepper
2 t garlic

First, brown the sausages, cut into slices, and set aside.

Melt the garlic and butter together.  Once it's nice and bubbly, add in the celery, pepper, and onion.  Stir until vegetables are cooked through.

 Add in the stock, tomato, Cajun seasoning, and bay leaf.

Simmer for several minutes, or until liquid is reduced by half.  Add in the meat.

Simmer until the chicken is cooked through and sauce thickened.  Serve over rice.

Seafood Pasta

We spent this past weekend skiing at Alyeska.  Since we were already in Girdwood, we had to go to the Double Musky for dinner.  Once there, we spent a while debating over what to order.  I finally ordered the garlic seafood pasta.

Immediately, I knew I had made a mistake.  I wanted to call the waitress back, but it was too late.

Now, I hadn't made a mistake because the Double Musky's seafood pasta was bad, you see.  I had made a mistake because MY seafood pasta is better!

Ingredients

1/2 c bread flour
1/2 c seminola flour
1 egg
1 T oil
water

1/2 fillet of fish (halibut or salmon, but anything can work!), cut into chunks
2 T olive oil
2 cloves garlic, sliced

Combine flours, egg, oil, and just enough water to allow the dough to reach the correct consistency.  Knead for 3-5 minutes, cover with plastic wrap and rest for 20 minutes.

Following the directions on your pasta roller, roll out the dough and cut into fettuccine noodles.  Cook noodles for 3-4 minutes in salted water.

Sautee the fish and garlic slices in the olive oil.  For a variation, blacken the fish with your preferred rub first.  Pour fish and garlic oil over the pasta.

Beer Batter Bonanza

I hope you all had a great Thanksgiving!  Ours was tons of fun.  I didn't do anything this year that I haven't already posted, so you'll have to forgive me for forgetting to take pictures.  Instead, I have other delicious things for you.

I was having sort of a bad day the other day, so I decided to fry some food.  I used this beer batter for halibut, jalapeno peppers, and french fries.  It's absolutely fantastic!  Make sure your oil is at the right temperature, though, and don't overload your pot, no matter how tempting it is!  Also, if your husband decides that it would be a good idea to cool down the hot oil by throwing ice cubes in it, DO NOT LET HIM.  Trust me.

Ingredients

1/4 c flour
2 t baking soda
1 egg
1/2 bottle beer (drink the other half!)
seasoned flour (salt and pepper, plus any other herbs you'd like.  Oregano is good, as is cayenne.)

Mix all but the seasoned flour together.  The batter should be about the consistency of heavy cream - use the beer to adjust the consistency.

For french fries, after cutting the potato, store them in water to keep them from discoloring.  Halibut is great in bite sized chunks or longer strips.  Jalapenos should be sliced into coins.

Heat oil to 350.  Dip halibut and jalapenos into flour, then coat with batter and carefully place in the oil.  French fries can just be dipped right into the batter.  Cook approximately 2 minutes on a side.

Smoked Salmon Dip

Since we now have a smoker, I figured it's a must to make some smoked salmon, right?  And after you've smoked some salmon, what better than some salmon dip?  I tried my best to replicate Moose Tooth's recipe.  It's not perfect, but it's still darned good.  The dip was a total hit at work!

Ingredients

1/2 fillet smoked salmon, shredded
8 oz cream cheese, room temperature
1 garlic clove, minced
2 T onion, minced
2 t dill
salt and pepper to taste
dash cayenne

Combine all ingredients.  Serve with sliced baguette, crackers, or veggies!

Halibut with Peach-Pear salsa, Roasted Pear Salad with Peach Vinaigrette

Hurray!  The photo uploader is working again!  I can continue to share my deliciousness with you!

This is a fantastic dish, tasty and healthy, full of fruits and veggies.  As a bonus, it's really easy to do.  I wanted to do a macadamia crusted 'but for this one, but it's really hard to find macadamia nuts in Alaska.  Go figure.

Ingredients

1 halibut fillet, cut into quarters
1 c seasoned bread crumbs (just add some salt and pepper!)
1/4 c diced onion
1/2 jalapeno, diced
1 pear, diced
1 peach, diced

baby spinach
roasted walnuts
dried cranberries
1 pear, sliced

3/4 c EVOO
1/4 c vinegar (changing the type of vinegar changes the final product... experiment!)
2 T peach preserves or pureed peaches

First, prepare the salsa.  Mix the onion, jalapeno, pear and peach together in a bowl.  Refrigerate for at least an hour before serving.

Second, the vinaigrette.  Oil and vinegar do not want to mix, as you will see.  I like shaking them together in an old water bottle to force the mixing.  Blend in the preserves as well.

Now, preheat the oven to 350.  Take the halibut pieces and dip them first into the vinaigrette, then coat them in bread crumbs.  Bake until flaky, approximately 10 minutes per inch of thickness.  While they are baking, sprinkle the pear slices with vinaigrette and roast in the oven.

While the fish is cooking, mix the spinach, cranberries and walnuts together.

To serve, place a bed of salad on the plate along with a few slices of roasted pear.  Top with halibut, drizzle with vinaigrette, and top with salsa.  Enjoy!

Simply Silver

I apologize for the poor quality of the picture, but it was late, I was hungry, and all I had was our little "boat camera."

Anyway, if you've never fished before, here is the best reason to start: fresh fish.  And by fresh I mean "swimming around just a few hours ago, straight from the fillet knife to the grill" fresh.

We'd just spent the day out in Resurrection Bay and beyond, fishing for halibut and coho.  Then we spend a while cleaning our catch and we were exhausted, but one bite of this and we came back to life.  Seriously, it tasted like king crab.  I swear it did.  Best salmon I've had in my life.  And as an added bonus, easy-peasy to make.

After you catch it, that is!

Ingredients
salt
pepper
1 fresh salmon fillet, skin on

Sprinkle the flesh side with salt and pepper.  Place skin side down on the grill.  Cook until flesh flakes nicely with a fork.

Enjoy!

Teriyaki Salmon and Pineapple-Chili Halibut

The Husband's uncle and girlfriend were in town, so we made some inroads on our remaining fish and had a great big seafood extravaganza - necessary, since we're going out fishing again in less than two weeks.  I opened up with white wine clams, then had these two dishes as entrees as well as some king crab legs.  Fantastique!

Thanks to Ed's Kasilof Seafoods for the ideas!

Teriyaki Salmon

Ingredients
Salmon fillets
1/4 c brown sugar
3 T olive oil
3 T soy sauce
1 t garlic powder
1 t ginger
1/2 t cayenne

Blend all but the salmon in a plastic bag.  Add the salmon and refrigerate for 30 minutes.  Flip over and refrigerate another 30 minutes.  Bake at 350 for 3-4 minutes on each side.

Pineapple-Chili Halibut

Ingredients
1 halibut fillet, cubed
1 cup sweet chili sauce
1 small can crushed pineapple
1/4 c olive oil
juice from 2 limes
1/2 c rice vinegar
2 t cayenne

Blend all but the halibut in a plastic bag.  Add halibut and refrigerate for 1 hour, turning halfway through.  Bake at 350 until cooked through and flaky, about 8 minutes.  Alternatively, skewer and grill!

Cheesy Halibut Spread

I'm still trying to work my way through the 48lbs of halibut my friend and I came home with last summer. I think I've come far enough that the fish is (almost) confined to one shelf in the freezer! Of course, that means I still have over 20lbs to go. Anyway, I got the bones of this recipe from Kasilof Seafoods. This would make a nice little appetizer, served on baguette rounds. I had mine on the marbled rye I made for the BBA challenge.

Ingredients

1/4 lb cooked, shredded halibut
1/2 red bell pepper, diced
1 pearl onion, diced
1 handful baby spinach, diced
1/2 c shredded cheddar cheese
2-3 T mayonnaise
Several small pieces of sliced bread
garlic, salt, pepper to taste

Preheat oven to 350. Mix the halibut, pepper, onion and spinach together with half the cheese. Stir in just enough mayo to reach your preferred consistency. Add seasoning to taste. Spoon the spread onto the bread, topping with the remaining cheese. Bake until the cheese is melted and browned. Serve warm.

Blackened Mahi-mahi Lettuce Wraps with Mango-Peach Salsa

It's been quiet on the cooking front, but that's because I've spent the past week or so on vacation, visiting The Husband in Guam. Never fear, though! I did not spend my entire time lying on the beach sipping umbrella drinks. I actually did some cooking! I wasn't planning to at first, but The Husband has a full kitchen and I realized that there was actually fresh fruit available, not to mention freshly caught fish... yeah, I got the bug. We picked up the mahi from the fishermen's co-op, then grabbed some fresh fruit and other produce and I began to mess around. I'm very pleased at how this came out - deliciously light and fresh, a perfect dinner for a hot day.

Ingredients

1 mahi-mahi fillet, approximately 7 oz
1 red bell pepper, diced
1 mango, cubed
1 peach, coarsely chopped
1/4 red onion, diced
1 small jalapeno, minced
1 head iceberg lettuce
dry white wine
salt
pepper
seasoning salt
olive oil

Preheat oven to 350. Remove any bones from the fish fillet. Rub both sides with salt, pepper and seasoning salt. Heat 1 T olive oil in a skillet. Sear the mahi in the skillet, approximately 45 seconds on each side. Transfer to a tinfoil pouch and cover with a few tablespoons of wine. Bake for 20-30 minutes, until fish flakes easily with a fork.

Meanwhile, combine the bell pepper, mango, peach, onion and jalapeno in a bowl. De-glaze the skillet with a few tablespoons of wine and pour over the salsa, stirring well.

When the fish is done, cut it into bite-sized pieces and gently mix it into the salsa. Spoon onto lettuce leaves, using the leaf like a tortilla. Enjoy!

Halibut Stuffed Potatoes

I have been very bad about dinner-making lately. I've been pretty busy and stressed out with the upcoming concert, so we've been doing a lot of eating out and scavenging. Fortunately though, the Husband knows that cooking is one of my de-stress mechanisms, and today he urged me to actually take the time to cook. Reluctantly, I pulled some halibut out of the freezer and set to work.

Boy, am I happy I did!

This little experiment was a resounding success. My husband is well known for being an incredibly slow eater, but tonight he had devoured his entire plate before I was even halfway through with mine! Apart from that, this recipe is endlessly customizable, allowing for infinite variations. You'll never get bored! Plus, it's a great way to use up leftover fish.

Ingredients

2 baked potatoes
1/3 lb halibut or other white fish
2 T butter
2 T milk
salt and pepper
garlic and wine seasoning
cayenne
1/4 c shredded cheddar and provolone cheeses

Wrap the fish in tinfoil and cook at 350 for 20-25 minutes or until it flakes easily with a fork. Flake the fish and set aside, leaving the oven on.

Take the baked potatoes and slice a small bit off of the top lengthwise. Scoop the "guts" into a small bowl. Add the butter, milk, salt and pepper and mash together.

Here's where the variety comes in. The next ingredients can be traded out for just about anything in the book - whatever you think will taste good. For example, instead of the following one of my potatoes had BBQ sauce. But anyway... Add the cheese and garlic seasoning to the mashed potatoes.

Stir the flaked fish into the potatoes, then spoon the mixture back into the potato shells. Top with a sprinkling of cayenne and bake until warmed through.

Salmon Sandwich

When the Husband came home, he told me that on the flight into Anchorage, a tourist had asked where he should go to eat first. After several minutes of debate, everyone in the plane was in agreement - he ought to go to Glacier Brewhouse and have the salmon BLT. It was then my sad duty to inform the Husband that the Brewhouse stopped carrying the salmon BTL. WTF. That's what I said the last time I was there and tried to order it. I think I almost cried.

However, when New Sagaya got some late silvers in, we decided to try and make our own version. Here it is!

Ingredients
salmon fillets, cut into sandwich-sized portions
salt
pepper
bacon
tomato
baby spinach
pesto
kaiser rolls

Remove the skin and pin-bones from the fillet. Gently rub the fish with the salt and pepper and set aside. Sautee the bacon until crispy; remove from pan and drain. Return the pan to heat - once it is hot, add the salmon. Sear 2-3 minutes on each side, or until light pink.

Meanwhile, toast the kaiser rolls and spread with pesto. Top with bacon, spinach, tomato and, of course, salmon!

Poached Halibut with Mornay Sauce

If you haven't noticed, I'm still working my way through all that fish I've got! This is another one from "Just for the Halibut," but I've taken a few liberties myself. It came out absolutely delicious!

Poached Halibut

Ingredients
3 c water
1/3 c white wine
1/3 c chicken stock
1 t rosemary
1 t sage
halibut fillet

Blend the first five ingredients in a pot or large skillet and bring to a boil. Simmer for about five minutes before adding the halibut. The broth should just cover the fillet. Return to a boil, then cover and lower heat to simmer for roughly 10 minutes per inch of thickness. Carefully remove with spatula.

Mornay Sauce

Ingredients
2 T butter
2 T flour
1/2 c chicken stock
1/2 c half and half
Worcestershire sauce
cayenne
1/4 c fresh grated Parmesan and asiago cheese
salt
pepper

Melt the butter in a saucepan until frothy. Stir in the flour until smooth and bubbly. Add the stock and simmer until thickened and smooth. Stir in the half and half and, continuing to stir constantly, add a dash of Worcestershire and cayenne. Blend in the cheese and once it has melted add salt and pepper to taste. Pour over fish.

Seafood Chowder

What's better on a cloudy day (or any day, really), than a cup of nice hot chowder? Thick and creamy, stuffed full of clam, crab, and halibut, this has finally satisfied my craving. Now all I need is bread bowls! Props to Circle of Food for providing the base for this chowder.

Ingredients
4 slices bacon
1 stalk celery, thinly sliced
1 small onion, diced
1 garlic clove, minced
1 slice of jalapeno

6 small red potatoes, cubed

3 cans (6.5 oz) clams
4 oz crab meat
1/2 lb halibut, cut into chunks

2 T butter
1 1/2 T flour
2 cans clam juice*
2 c half and half

salt, pepper, cayenne

Preheat oven to 350. Wrap the potato cubes in tin foil and set in the oven. Saute the first 5 ingredients in a pot until the bacon begins to crisp. Remove and set aside. In the same pot, melt the butter. Whisk in the flour and cook until bubbly. Add in the juice drained from one can of clams, stirring well. Once this has blended, stirring constantly, add the half and half and the juice from a second can of clams. Add the vegetable and bacon mix back to the pot, along with the seafood and potatoes from the oven. Season to taste and simmer at least 30 minutes longer. Remove the jalapeno before serving.

Halibut with Orange Sauce

I hadn't intended to blog this tonight. It was meant to just be an experiment, so I didn't pay much attention to plating. However, after the first bite just melted in my mouth, I knew I couldn't wait!

This recipe comes from the "Just for the Halibut" cookbook by Nanci A. Morris.

Ingredients

1/2 c orange juice
2 green onions, chopped
1 T lemon juice
1 T oil
1/4 t ground ginger
1/8 t salt
1 1/2 lbs halibut chunks
2 T oil
seasoned flour (flour, salt, pepper)

Combine first six ingredients. Marinate the halibut in this for 30 minutes. Gently coat the halibut in the seasoned flour. Saute in 2 T oil until cooked, approximately 10 minutes per inch of thickness. Remove halibut and keep warm. Add the marinade to the skillet and simmer until liquid is reduced by half. Pour over the halibut and serve!

White Wine Halibut and Risotto

I've had a friend visiting me here in Alaska and yesterday we took a halibut fishing charter. The sport catch limit is currently two per day - three of our four were smallish, but the other was pretty darned big! So I now have a freezer full of halibut. To celebrate, I made my signature white wine halibut, but jazzed it up with my first attempt at a risotto.

White Wine Halibut

Ingredients
1/4 c white wine
1 T oil
1 t oregano
1 clove garlic, minced
1/2 lb halibut, cut into two steaks
salt and pepper
zucchini, sliced
lemon, sliced

Preheat oven to 400. Mix the first four ingredients together. Set aside. Line a pan with foil. Rub the halibut gently with salt and pepper and place in this pan. Layer zucchini and lemon slices on top of the halibut, then pour the wine mix over the fish. Bake 15 minutes or until flaky.

White Wine Risotto

Ingredients
4 1/2 c chicken stock
1/4 c white wine (warm)
1 1/2 c rice
2 T oil
dash of garlic, onion, rosemary
1 T lemon juice

Set the stock to simmer in a pot. Meanwhile, saute the garlic, onion, and rosemary in the oil in a pan. Add rice and saute about 2 minutes or until translucent. Add one ladle of the stock to the rice, stirring constantly until absorbed. Continue to add the stock in ladle fulls, stirring. Once the stock is absorbed, add the wine and stir until absorbed. Add the lemon juice, salt and pepper to taste, and serve.

King Crab

The hardest part of making crab is getting the crab. This is one of the wonderful benefits about living in Alaska - there is crab everywhere!

So you've managed to hunt down some crab - hopefully red King, though golden is acceptable. Dungeness and snow also work, and may be easier to find depending on where you live. You have crab, of one kind or another... but it's frozen, big, and prickly. Now what?

It's really quite simple.

You'll need to plan ahead, so that you can thaw your legs out in the refrigerator. This takes about a day. Once the legs are nicely thawed, preheat the oven to 350. Wrap the legs in tinfoil, leaving a small hole at the top. Use this hole to add about a quarter cup of water. Cover the hole with additional tinfoil. Pop them in the oven for about 15 minutes and you should be ready to go!

Some people advocate salting the legs before heating. I consider this unnecessary. The poor animal has been swimming in an ocean his whole life - he already has plenty of salt!

Remember, frozen crab legs have already been cooked. All you are doing is heating them up. Once the meat is warm to the touch, they're done.

For ease of eating, run your kitchen shears along one side of the leg, slicing it open. Serve with rice and melted butter.