Great topic, Mac!

We don't have anything new to talk about with new releases so this is a good substitute.

My grandmother taught me to cook when I was about 10. She called herself a dump cook, as in dump in a little of this and a little of that. Like a pro chef, she put spices, salt, pepper, etc in the palm of her hand and just eyeballed it.

My personal tour de force recciepe is home made lasagna. Everything made from scratch starting with the tomatoes on up. I developed it about 20 years ago when the family got tired of turkey and ham variations for Christmas dinner. We just had that for Thanksgiving, ya know? I came up with three variations: The classic Italian sausage meat one but some of the women don't eat meat so along with the meat one that all the guys insisted on I came up with a veggie one using zuccini, mushrooms, tomatoes and spinich but the real killer one is what I came up with when I got tired of the veggie one. King Crab Lasagna.

This one is the bomb. This one nobody has ever heard of. The sauce needs to be light or you'll overpower the flavor of the crab. Here it is:

The sauce is a standard alfredo.

Start by sauteing real butter, some onion, fresh chopped garlic and basil, pepper and nutmeg and a little bit of fennel. Then add the heavy cream and shaved Parmesan. The secret of a smooth alfredo is fresh, real, dry shaved Parmesan. I'll sometimes add some Romano too.

You'll need around 5-7 pounds of king crab legs. The hard part here is to keep your assistant in the kitchen from eating the crab before you can put in the dish...

Otherwise it's a standard lasgana except no red sauce, no tomatoes. Include the spinach, Ricotta cheese mixed with a couple egg yolks, maybe some mushroom. Again keep it light though or the crab gets lost. Layer it as usual, start with a bit of sauce on the bottom of the dish, add one layer of noodle, smear on the Riccotta mix, spinach (use fresh steamed spinich), mushrooms, crab and cover that layer with sauce and do it again for the third and final layer on top. It's baked a bit less than the standard meat lasagna, maybe 45 minutes at 400 degrees. Keep it covered for the first 35 minutes or so then uncover it put some more fresh cheese on top and let it brown a bit for the final 10 minutes or so.

I can see there's some real good cooks here so you guys can figure out the exact proportions of the spices. Just "dump cook" it oh yeah, including a touch of salt.

Trust me, it's awesome and a bit expensive depending on the current market price of the king crab.

Bob

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