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Archive for Cajun

Eating Boston – Shaking Crab

Nov22

Restaurant: Shaking Crab

Location: 203 Adams St, Newton, MA 02458. (617) 795-1630

Date: October 19, 2017

Cuisine: Korean Cajun

Rating: Solid and spicy

_

During my Boston visit some of my friends took me to Shaking Crab, a “cajun” seafood joint. Interestingly, it’s EXACTLY like the LA area Boiling Crab.

The menu.

My MIT friends.

Onion rings.

Salty shisito peppers. This batch wasn’t very hot.

A sort of long island ice tea kind of thing with Bourbon.

The meat of the meal is all served in plastic bags. Seafood soaked in garlicky chili sauce. You can chose from 4 sauces and various heat levels.

This was Dungeness Crab. A bit hard to break into.

Lobster tails. Hard to get out.

“Blue Crab” and cajun sausage. Max spicy. It wasn’t that spicy, the sausage was small, and I’m pretty sure that isn’t blue crab. Still, it was pretty tasty (shells and all). Shrimp and clams. Really liked the clams. The shrimp tasted good but were a touch annoying to peel. We paid extra for no heads – worth.

This place is tasty, and reasonable (for all that seafood). But it is a mess. They give you bibs, gloves, etc. And the staff was very helpful. He helped crab the crab and shuck some stuff. Still it’s messy. One of my favorite parts was the garlicky slurry with the Dungeness Crab. It tasted just like XO sauce.

For more Boston dining reviews click here.

Related posts:

  1. Hedonists Boil Up Some Crab
  2. Eating Boston – The Helmand
  3. Boston Lobster
  4. Tidewater Crab
  5. Raw Crab Guts are Yummy
By: agavin
Comments (0)
Posted in: Food
Tagged as: Boston, Cajun, crab, eating-boston, Korean cuisine, Shaking Crab

In the Magic Garden

Sep29

Hedonists know how to do house parties right.


Tonight’s affair is creol food at Lana’s house, which has been host to a number of events in the past. She has a magical garden full on Beverly Hills style that makes for a peerless setting. The chef was Guy DuPlantier III of Crazy Creole Catering.


And, the human pigs are supervised by the Cinghiale.

NOTE: I’m just going to break the wines down into white (with appetizers), red (with mains) and dessert. The format was free-for-all.

1999 Nicolas Feuillatte Champagne Brut Cuvée Palmes d’Or. IWC 90. Vivid gold. Peach, orange zest and gingerbread on the pungent, smoky nose and in the mouth. Lush and expansive, offering very good depth and power and picking up exotic toffeed apple and marzipan nuances with aeration. Closes sappy and long, with resonating spice and orange notes and a touch of candied fig.


NV Billecart-Salmon Champagne Blanc de Blancs.


From my cellar: 1994 Robert Ampeau & Fils Puligny-Montrachet 1er Cru Les Combettes. 90 points. Nicely aged white Burgundy with notes of butterscotch and citrus. It started promisingly but faltered pretty quickly in the mouth, dissolving into a dry, pithy finish.


2006 François Raveneau Chablis 1er Cru Vaillons. Burghound 91. The nose reflects only modest aromatic development on the notably ripe, spicy and intensely floral nose that introduces strikingly intense and sappy flavors that are supple and textured yet the finish tightens up very quickly and possess a lovely sense of underlying tension on the palate staining finish. This is impressively long and possesses good if not truly class Chablis character. To my taste this is nearing the front edge of its peak drinkability though it will be capable of holding here for years to come.


1997 Domaine de la Fontainerie Vouvray Sec. 92 points. Dark golden yellow. Honey, apricot and cognac on the nose. Distinct acidity and a well defined wine. Dried stonefruits on the aftertaste.



2007 Sine Qua Non Body & Soul. IWC 94. Vivid gold color. More energetic than the previous wine, with zesty aromas of Meyer lemon, pear skin and grapefruit pith complemented by deeper notes of peach pit and yellow rose. Juicy and finely etched, with the palate displaying sweet orchard and pit fruit flavors and a strong note of grapefruit pith. Strikingly pure, lively and incisive on the finish, which clings with excellent juicy persistence.


Shrimp cocktail. With a bit of spicy aioli.


Baby back rib. Totally awesome. This was about as tender and flavorful as ribs get — which is pretty darn tender and flavorful.


Catfish Po’ boy. Not bad, but a little dry.


1997 Fernand Lécheneaut et Fils (Philippe et Vincent) Nuits St. Georges 1er Cru Les Cailles. 89 points. Drinking nicely but mature.


From my cellar: 1998 Dominique Laurent Bonnes Mares. IWC 93-96. Full red-ruby. Ineffable nose features briary black cherry, iodine, licorice, caramel and smoke. A wine of incredible sweetness and thrust; profoundly deep, sharply delineated and finishing with superb grip. The aftertaste mounts and lingers for nearly a minute. I’m sure there’s great underlying tannic structure, but I was too entranced by this wine’s fruit to notice.


2000 Marcassin Chardonnay Three Sisters Vineyard. IWC 94. Reticent but complex nose combines smoke, apricot and menthol. Sappy and rather powerful in the mouth without coming across as phenolic. Strong flavor of baking spices. Rather dominated today by its structure, but this also possesses lovely sweetness of fruit. A less exotic style of chardonnay than the Upper Barn.


2002 The 50 by 50.


Casa Vinicola Botter Gran Passione Rosso Veneto IGT.


2008 Tenuta Guado al Tasso (Antinori) Bolgheri Superiore. AG 95. The 2008 Guado al Tasso is once again fabulous. In fact, it may be Tuscany’s most improved wine over the last few years. Firm, vibrant tannins support expressive layers of dark fruit, plums, cherries, sage, espresso and mocha. The wine shows fabulous detail and nuance in a translucent, totally seductive style, with tons of focus, drive and verve. It is a striking wine that will be a joy to follow over the coming years. Guado al Tasso is 65% Cabernet Sauvignon, 25% Merlot and 10% Cabernet Franc.


2000 Gaja Langhe Nebbiolo Conteisa. AG 95. The 2000 Conteisa is one of the most positive surprises in this tasting. The wine is positively explosive, with marvelous balance and richness in its generous, radiant fruit. The 2000 is a terrific Conteisa.


1990 Gaja Barbaresco Sorì Tildìn. AG 97. The 1990 Barbaresco Sorì Tildìn opens with a wonderfully expressive, floral bouquet that leads to a finely-knot core of ripe red fruits, sweet tobacco and spices. Here the warmth and generosity of the vintage offer superb balance and fleshiness to the wine’s sculpted, well-articulated aromas and flavors. The wine’s overall sense of harmony is spectacular.

agavin: Most of us (including me) thought this was the wine of the night.


1988 Bertani Amarone della Valpolicella Classico. 91 points. This shows wonderful development in contrast to the younger Amarone. Full of funghi with leafy, compsty nuances that build on the agelica root spiciness. Hints of cigarette tobacco and powdered sugar add depth. This is still big and rich in the mouth with excellent balance, full of red fruits and a hint of apply sweetness across the midpalate and leading to a clean, long finish.


1970 Faustino Rioja I Gran Reserva. 91 points. Brick colored. Barnyard, but delicious.


2006 Tenuta dell’Ornellaia Masseto. Parker 99. I can still remember nearly falling out of my chair the first time I tasted the 2006 Masseto (100% Merlot) from barrel. The wine is now in bottle, and it is every bit as monumental as I had hoped. The wine possesses staggering richness in a style that perfectly captures the essence of this great Tuscan vintage. Black cherries, flowers, licorice and sweet toasted oak are just some of the nuances that emerge from the 2006 Masseto. A wine of breathtaking depth, it also reveals superb clarity, freshness and vibrancy in a sumptuous, beautifully-balanced style. Simply put, the 2006 Masseto is a masterpiece from Tenuta dell’ Ornellaia. According to Agronomist/General Manager Leonardo Raspini the dryness of the vintage slowed down the maturation of the sugars, leaving the wine with an unusually high level of acidity, and therefore freshness, considering its overall ripeness.


2009 Smith-Haut-Lafitte. Parker 100. The finest wine ever made by proprietors Daniel and Florence Cathiard, the 2009 Smith-Haut-Lafitte exhibits an opaque blue/purple color in addition to a glorious nose of acacia flowers, licorice, charcoal, blueberries, black raspberries, lead pencil shavings and incense. This massive, extraordinarily rich, unctuously textured wine may be the most concentrated effort produced to date, although the 2000, 2005 and 2010 are nearly as prodigious. A gorgeous expression of Pessac-Leognan with sweet tannin, emerging charm and delicacy, and considerable power, depth, richness and authority, it should age effortlessly for 30-40+ years. Bravo!


2003 Gruaud Larose. Parker 88. The 2003 Gruaud Larose’s dark plum/garnet color is followed by sweet aromas of damp earth, forest floor, herbs, espresso roast, cassis, licorice, and plums. Medium-bodied as well as surprisingly up-front and precocious, it possesses sweet tannin, very nice concentration, and loads of earthy/herbal characteristics intermixed with black fruits, and an attractive, but supple, evolved finish. Drink it over the next 12-15 years. It does not rank alongside the top St.-Juliens.


1997 Chateau Montelena Cabernet Sauvignon. Parker 87. Readers looking for soft, immediately appealing Cabernet Sauvignons with some of the Montelena personality should check out the 1997 Cabernet Sauvignon Calistoga Cuvee. Dark ruby/purple-colored, with sweet tannin, and black currant/cassis fruit, this lush, expansive, tasty, elegant Cabernet Sauvignon should drink well for another decade. This wine has an uncanny aging potential, and is powerful, but its lack of barrel and malolactic fermentation gives it a refreshing, zesty, Chablis-like personality.


2011 Chateau Montelena Cabernet Sauvignon. Parker 85. The 2011 Cabernet Sauvignon exhibits a lighter ruby color as well as more diluted aromatics, and a pleasant, short, round mouthfeel that tails off. There is no herbaceous or vegetal character, but the wine reveals the vintage’s lack of intensity. Drink it over the next 5-7 years.


2012 Caymus Cabernet Sauvignon 40th Anniversary. 91 points. Dark berry nose, rich, deep, cherry/fruit bomb, satin, easy to drink. 14.6% alc. Nice effort.



2005 K Vintners Charles Smith The Skull Syrah. Parker 98. The 2005 Syrah The Skull comes from a different section of the Royal Slope. If it is possible, the wine is a bit more structured and powerful. It needs 8-10 years of cellaring and will be at its best from 2017 to 2035.


2003 Araujo Estate Cabernet Sauvignon Eisele Vineyard. Parker 96. Absolutely superb, this 2003 is drinking beautifully. This blend of 88% Cabernet Sauvignon, 9% Cabernet Franc and 3% Petit Verdot from the famous hillside Eisele Vineyard in northeast Napa Valley tips the scales at 14.5% natural alcohol. Gorgeously fresh black currant and black raspberry notes intermixed with spring flowers and forest floor jump from the glass from one of the most aromatically complex wines of the vintage. Medium to full-bodied with sweet fruit, velvety, melted, integrated tannin, a round, generous mouthfeel and no evidence of oak, this is a classy, elegant as well as substantial beauty that continues to age well. It may even be superior to Araujo’s 2002, which, on paper, is a better vintage. The seductive, alluring 2003 should remain at this level for another 5-8 years, but there is no reason to defer your gratification. Bravo!




Fortunate Son Cabernet Sauvignon. All those pictures I still can’t find a vintage. So I won’t look it up — but people really enjoyed it.


2009 Colgin IX Syrah Estate. Parker 95. I could have sworn the 2009 IX Estate Syrah had some Viognier in it, but all of these wines are 100% Syrah. Flowery, peppery, blackberry and bacon aromas reminiscent of a Cote Rotie jump from the glass. However, once in the mouth, the masculinity, power, awesome richness and incredible texture come forward. This killer Syrah should drink well for 20 or more years.



1998 Kongsgaard Syrah Hudson Vineyard. Parker 92. There are about 200 cases of the opaque black/purple-colored 1998 Syrah Hudson Vineyard. As John Kongsgaard said, it was made from “stupidly low yields.” The wine is tight in the mouth, but reveals tremendous stuffing along with scents of blackberries, licorice, earth, truffles, pepper, and graphite. Massively tannic, but sweet and rich, this wine should enjoy two decades of life. However, one word of caution — either decant it for 60 or so minutes prior to drinking, or wait 2-3 years.


2009 Turley Wine Cellars Petite Syrah Hayne Vineyard. Parker 94-96. It was difficult to chose a favorite although the 2009 Petite Syrah Rattlesnake Ridge, Hayne Vineyard and Library Vineyard are the three greatest in terms of concentration, depth and potential complexity. As I have said so many times, Petite Sirah is by far the most underrated varietal in California, so it is reassuring to see how many producers continue to make remarkable wines with around 13-14% alcohol as well as 20-40+ years of aging potential.


Chicken salad. Tasted like it looks.


Beans and sausage. Tasty, but dangerous.


White rice. Necessary for the the beans and other dishes.


Crawfish etouffee. This was okay (and I normally love this dish) but there really wasn’t much crawfish in here, about 98% sauce, and the sauce itself was buttery without also having that brandy-type flavor. This roux was probably a lighter version and could have used more intensity.


Green beans. Not bad.


Mac & Cheese. Cheesy, probably cheddar, and good.


Jambalaya. Creol paella, but good as well.


2005 Rieussec. Parker 96. Nice, sweet.


From my cellar: 1994 Dow Vintage Port. Parker 97. Deep garnet colour. The nose is just beginning to evolve into musky, dried plum and raisin aromas with whiffs of tree bark, nutmeg, cumin and cloves. The palate is seriously big and voluptuous with medium to high acidity and a medium to firm level of fine tannins. Very long finish.


Pecan pie. Runny, but very tasty.


Bread pudding. With a nice cinnamon note.

Our hostess on the right

The garden of foodie dreams

El Capitan

 

Related posts:

  1. Memorial Day Pig
  2. Newport goes Westside
  3. Luminous Lechon Pigout!
  4. Big and Bold on the Beach
  5. Eastern Promises – Azeen’s Afghani
By: agavin
Comments (1)
Posted in: Food
Tagged as: Aioli, Cajun, Creole, garden, Garlic, hedonists, Lana's House, New Orleans, shrimp, Wine

Hedonists Boil Up Some Crab

Nov19

Restaurant: The Boiling Crab

Location: 3377 Wilshire Blvd. Ste 115, Los Angeles, CA 90010

Date: November 15, 2012

Cuisine: Cajun Seafood

Rating: Negative frills, but really tasty

_

Good food doesn’t always have to be fancy. My most recent Hedonist adventure was to The Boiling Crab, the Korea-Town outpost of a cajun seafood joint.


The place is located in a built up K-Town food oriented minimall.


And, boy, is it popular. This was a random Thursday and the wait was over an hour. I’ve heard that on weekends it can be 2-4!


Hedonists events require that everyone bring a bottle of wine. I brought three! Just in case. On this particular night, we had eleven people, but only a few wine drinkers. Boiling Crab doesn’t even serve wine, so I’ve learned to bring my own glasses (Riedel restaurant grade) in my rolling wine carrier. The wines are shoved in the back along with some icepacks (whites) and a bunch of cork screws and the like.


Le menu. Simple, and pretty much all market price. The market price was damn reasonable too, for example, just $17/lb for main lobster and $8/lb for blue crab!


And this is because TBC does not spend any money on extras. There are no plates. No glasses. No utensils. Food is served in plastic bags. Yes, that’s right, plastic bags. I’ve never even seen this before!

Given that this place serves seafood covered in spice, butter, and garlic, two of us brought good German Rieslings.

Parker 93, “The complex 2003 Riesling Auslese Erdener Treppchen boasts a nose of honeysuckle blossoms. Medium-bodied, supple, and silky-textured, it exhibits an expressive flavor profile composed of red fruits, pears, and spices. In addition, this luscious, pure wine possesses a long, fruit-filled finish.”

This one had a little age and a hint of classic Riesling petrol.


TBC is bib worthy. In fact, it’s the messiest restaurant I can remember eating at.


This is Dungeness Crab with Sha-Bang sauce (cajun, lemon pepper, and garlic butter). It comes just like that, crab in a bag with sauce. No utensils, you just reach in and crab the hot crab.


Then you pull it apart with your hands. They throw a couple lousy nut crackers on the table. Again, no forks. No plates! But it was delicious!


We also had a bag of king crab legs. Here’s one that escaped.


From my cellar: Parker 96, “After a performance like this for a Spatlese, the warning was hardly necessary! Donnhoff’s 2009 Niederhauser Hermannshohle Riesling Spatlese offers a riot of herbal aromas reminiscent of but far more intense and diverse than that of the corresponding Grosses Gewachs, and here, too, accompanied by grapefruit and passion fruit in a manner that calls to mind Sauvignon. Horehound, licorice, sage, mint, black tea, nut oils, candied grapefruit rind, and crushed stone inform a silken-textured palate. As with the corresponding Brucke, there is a remarkable interactivity on display, and a depth of mineral and animal savor that goes beyond crustacean shell reduction or veal demi-glace, leaving me salivating helplessly.”

This was my Riesling, and it was considerably sweeter than the first one. In my opinion, both paired fantastically with the spicy garlic seafood.


Some really yummy cajun sausage. It didn’t even come by itself but was “in the bag” (literally) with the shrimp.


Here are the shrimp (and some refuse). Again, bag of shrimp. You have to reach in and grab them. By the time you do, your entire hand is coated to the wrist with spicy garlic butter!


Parker 93, “David Powell consistently excels with The Steading, an 8,000 case blend of Grenache, Mourvedre, and Shiraz. Aged 22 months in 300 liter hogsheads (foudres), it represents Australia’s version of Chateauneuf du Pape. The 2002 The Steading’s big, spicy, earthy nose reveals notions of cherry liqueur, licorice, pepper, dried Provencal herbs, raspberries, and leather. Ripe, medium to full-bodied, chewy, and heady, it is best drunk during its first 7-8 years of life, although it will last a lot longer.”

This was a nice wine, but I thought it clashed pretty badly with the food. Really any red would.


Cajun fried catfish over cajun fries. Pretty delectable, hot as Bejesus, and had a nice earthy catfish taste. Eaten with your hands, of course.


Some of the shrimp on the table. The cost savings here is passed onto the consumer: you have to de-head and de-leg and de-vein your own shrimp. They were, however, awesome, and probably even better than the crab. The sauce was literally finger licking good.


And we also had a bag of corn. It was a little mushy, but very sweet and I loved it with the salty garlic sauce.

Sweet potato fries.


Parker 94, “The 2009 Chateauneuf du Pape is dominated by Grenache with major amounts of Mourvedre, Syrah and other authorized varietals. Its dense ruby/plum color is followed by aromas of smoked meats, roasted Provencal herbs, a gamy character and lots of kirsch, black currant and blue fruits. Rich and full-bodied, it is softer than most young vintages of Vieux Donjon tend to be.”

Very nice, smooth wine, but too strong for the food.


We ordered up a lobster. $42 for a 2.5 pounder!


Quite the fellow, and delicious.


Here is his tail, sitting in a bloody pool of cajun juice.


And a bit of repulsive leftovers. We had to periodically venture forth, grab some plastic bags from the counter, and then return and sweet this crap away. It’s very self serve.


But I doubt they’ve ever had a party that brings 4-5 of their own wine glasses each!

Despite the mess, this place was pretty fantastic. And what a deal, $39 all in for each person (including tax and tip). The above was food for five too! You’re paying entirely for the seafood, and nothing extra. I don’t mind the atmosphere or mess (it is what it is), but I wish there wasn’t such a long line :-). I guess nothing is too good to be true.

For more LA dining reviews click here.

Or for more crazy Foodie Club meals.

At The Boiling Crab, even girls get their hands dirty (this is some random adjacent table).

Related posts:

  1. Hedonists at Dahab
  2. Tidewater Crab
  3. Hedonists at La Paella
  4. Totoraku – Hedonists Beef Up
  5. Hedonists at STK
By: agavin
Comments (1)
Posted in: Food
Tagged as: Boiling Crab, Cajun, Chateauneuf du Pape, corn, crab, Donnhoff, Foodie Club, hedonists, Lobster, Los Angeles, Riesling, Sausage, Seafood, shrimp, Spätlese, Wine, Wine tasting descriptors
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