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Delicious & stunning. This dinner pleases the eyes, the belly and your guests!
Start with large/extra large shrimps. Peel & devein, but leave the shells on the tails on. Slicing down the top back of the shrimp (the outer side of the arch) butterfly the protein without cutting entirely through.
In seperate bowl, combine 2 sleeves of crushed ritz crackers, 3 tbs melted butter, 8oz crab meat (artificial is fine) and 2 heavy tbs of beach seasoning. Mix well.
Roll stuffing into palm-sized balls. Press into the
Purchase your favorite store-bought crab cakes and cook per instructions. We like them a little extra crispy. Shake BEACH seasoning atop once done and squeeze fresh lemon.
Serve with a side salad of mixed greens, fresh tomatoes, cucumbers and an INFERNO Honey mustard dressing.
See SWEET SNOW CRAB CAKE recipe below for delicious home-made cake recipe if you're up for the delicious challenge!
Choose your ribs - we prefer St. Louis for their meatier bite but Babybacks deliver a smoother, creamier meal with the melty fats.
Pat dry racks or ribs. Shake to coat ribs with Beach seasoning and a tbs of olive oil (add in some INFERNO if you want a little heat). Press rub into the meat and place in heavy-duty foil. Wrap up tightly. Please in center of oven at 325 for 2.5 hours.
Remove and let rest for 20 minutes.
Enjoy as a dry-rib or open foil, drench in sweet BBQ and broil on high for 5 minutes until bubbly for a sweet, saucey and messier rib.
Delicious oven baked haddock, scrod, cod, halibut, flounder, pollock
Choose your fish! Recipe is for 1/2 lb filet.
Rinse and pat dry. Please flesh-side up in a slightly greased pan (just a spritz of PAM is fine!)
In a separate container, mix together 1 c. unseasoned PANKO with 1 tbs olive oil & 1 tbs melted butter and BEACH seasoning (to your taste). Spread over fish, covering completely. Add fresh lemon wedges on top of the filet, and a dash of lemon juice. Cover lightly with foil and bake at 375 for 20-25 minutes. Uncover and bake 5 more minutes to allow the crumb topping to crisp.
Gorgeous, hearty filet of steak!
Pat steak dry. Coat meat with olive oil and Beach seasoning. Press and rub in to the meat. Let marinate for 2 hours in the refridgerator. Remove and let stand at room temp for 10 minutes prior to cooking. Sear on hot grill, flattop or cast iron for 7-8 minutes one side, flip and sear 5 minutes more. This will produce a gorgeous mid-rare/medium steak with a lovely cripsy outter layer. For higher temp cook (mid-well/well) finish in oven set at 375 to desired temp.
Always let rest for 10 minutes before slicing to allow the meat to retain juices. Slice against the grain in thin, long strips. Magnificent atop salads, pasta sides of served as fajita meat with fresh slices of lime, sauteed peppers and onions, avocado, salsa & shredded jack cheese!
THESE SEXY LEGS THOUGH!
Ok, admittedly not the best photo but we wanted to show you the "behind the scenes" of an amazing Turkey dinner!
Get. Your. Brine. On!
Fill deep stock pot with enough water to cover the bird (we like to add a beer or two in the mix). Mix in one full bottle of Beach seasoning, 2 quarter cut & squeezed oranges, half a cup brown sugar, and a cup of apple cider vinegar.
Place turkey in, cover and keep refrigerated for 24 hours. Rinse thoroughly, dry completely. Place in roasting pan, breast side up. Stuff cavity with a quartered vidalia onion, celery stocks and a halved lemon. Rub skin with olive oil & a dash of Beach, then roast bird at 425 for 20-25 minutes. Remove and put a light tinfoil tent over the bird. Lower heat to 350 and bake until internal temp reads 165. DON'T FORGET TO REST!! Turkeys should rest at least an hour prior to cutting.