DI ORO Multi-Purpose Shears: Three Ways For A Summer Boil
Summer is truly a wonderful time of year, the evenings seem to last forever, friends are always down to enjoy a lovely evening on a whim, and seafood seems to take on a whole new level of deliciousness. I found a good reason to put my new DI ORO Shears, DI ORO Tongs, and my DI ORO Zester to use. I recently had a couple of friends over for a crab boil to celebrate summer and all of the joyful distractions it brings us. Crab boils are a fairly simple activity, but those little crustaceans have a tendency of being resilient. In order to bend the crabs into submission, I used the DI ORO Multi-Purpose Shears, and the results: food-coma heaven.
Here are 3 ways I used the DI ORO Multi-Purpose Shears to turn this dreamy dinner party into an absolute success.
Harvest your greens
We decided that nothing would go better with our crab boil than a light green salad with lettuce cut right from the garden. I prefer to cut my lettuce when harvesting it rather than ripping it in order to promote better re-growth. The DI ORO Multi-Purpose Shears are perfect for harvesting veggies from the garden, and once you have your freshly harvested food you can continue using the shears to cut everything up into perfect bite-sized pieces for your salad. We also used the DI ORO Zester to get finely shredded Beecher’s Flagship Cheddar cheese on our salads and boiled corn.
Boiling a pot of hot seafood in the middle of summer might sound kind of crazy, so it’s a good idea to counter the heat with a cold beverage or two. The DI ORO Multi-purpose Shears have a built-in bottle opener, which comes in handy when your hands are too soft to even attempt opening a twist-off Miller High Life.
Crack and Cut Claws
Here is where these shears really shine. DI ORO had the foresight to include a claw cracking ability to their Multi-Purpose Shears. This came in handy, particularly on our Dunganese Crabs big pinchers. At the end of the day, the shears did what they do best and they effortlessly cut through our crab legs and still maintained the integrity of the crab meat.
Summer is a perfect time to try new dinners, and for a lot of Yankees, like myself, who were not raised on crab boils; this is an excellent dinner to try and branch out on. Below is my recipe for a “High Country Boil”. Enjoy!
Phil’s High Country Boil
Serves 4 Hungry Adults
- 1-2 large Dungeness crabs
- ½ pound of medium shrimp
- 1 large kielbasa cut into ½ inch rounds
- 2 ears of corn, shucked and cut in half
- 2 cups of small red potatoes cut in half
- 2 lemons, quartered
- 1 can of Old Bays Seasoning
- 1 bag of Zatarain’s Crab Boil seasoning
- Salt to taste
1) Begin by filling a large pot with cold water and bring to a boil on the stove. Add your bag of Zatarain’s and half a can of Old Bays Seasoning. Season water with 2 Tablespoons of salt.
2) Let the water come to a rolling boil and drop in your potatoes, corn, and lemons. Boil for 15 minutes.
3) Now add in Kielbasa, Shrimp, and Crabs. Boil for 15 more minutes.
Immediately turn off the heat and remove crab from the pot, let cool on a wire rack. Scoop out the rest of the ingredients onto a cookie sheet and let cool. Toss lemons into compost.
4) Empty your water out of the pot, give a quick rinse and place everything back in the pot in an appealing way, sprinkle with more old bays, make sure to cover the pot to keep remaining heat in, and to keep bugs out (It’s summer! we are eating outside).
Make sure to keep your shears handy and give everyone at the table plenty of napkins.
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