Roasted Crab

Oh Guess what?! It's Crab Season. I've posted these before, but here's the newest crab dinner I made! Hurray for Crab Season!

2 Crabs, Quartered
1/2 bottle of white wine
1/4 Chopped Yellow Onion
3 Cloves of Garlic, diced
3 Cloves of Shallots, diced
4 Lemons, squeezed and thrown into the pan
Italian Seasonings
Cayenne

Put everything into a baking dish and mix up
Heat oven to 350 degrees and cook until juices are bubbling, like 30 minutes or so.

Crack and Enjoy.

For Additional tastiness, take some of the broth with sauteed garlic and onions and such and mix with Parmesan Cheese and little pepper for a really tasty dip.

Blackberry Lemonade Granita with Mint

Do you love fresh granitas? I do. A little background, Granita (in Italian also granita siciliana) is a semi-frozen dessert made from sugar, water and various flavorings

My inspiration for making this came from a couple sources:
1.) Bekah got a brand new toy! It's a new Cuisinart Icecream, Sorbet and SoftServe Maker!
2.) My dad's garden produced some nice blackberries and mint. All I needed were a couple lemons and sweet inspiration.
3.) My mother's birthday. I wanted to make a little something from scratch so I got my ingrediants together and went at it.


* 2 cups frozen blackberries
* 1 1/2 cups sugar
* 1 cup water
* Lemon essence, from the rind
* Lemon juice from 2 Lemons
* Finely chopped mint.

Stir sugar and 1 cup water in small saucepan. Bring to boil over high heat, stirring until sugar dissolves. Boil 1 minute. Transfer syrup to large bowl. Chill until syrup is cold, about 3 hours.

Working in batches, puree blackberries with juices and cold syrup in blender until smooth. Strain into another large bowl; discard seeds. Add finely chopped mint and stir in lemon juice.

Process berry mixture in ice cream maker according the maker's instructions. Transfer sorbet to container; cover and freeze until firm, about 6 hours. (Can be made 1 week ahead. Keep frozen)