Blacksmith Forging Featured!

IMG_8474Working with a forge is hard work yet rewarding.  Working on new oyster shucking knives and railroad spike knives. See how it is done! For more information, click here  https://halgonzalesjr.com/blacksmith-and-forge/IMG_8482Blacksmith Working the Forge

Know Someone Who Loves Oysters?

ScreenHunter_164 Dec. 01 08.04Now is the time to think about those loved ones who adore oysters and love to shuck there own! With the holidaysIMG_7881 just around the corner, think about some unique gifts and beat the rush.  

Hal, the custom knife-maker and fellow oyster lover, has created a “new” knife never seen in IMG_7875the oyster market. It’s called the “BIG GRIP” for those with larger hands.

Check them out at https://halgonzalesjr.com/oyster-knives/. Just click on the images to enlarge for further inspection.

 

 

IMG_7830IMG_7828IMG_7820

Hunting Knives Galore!

How Do You Choose a Hunting Knife? A quality huntin­g knife is versatile enough to do everything the average IMG_7843hunter. When you’re choosing a hunting knife, it’s important to consider how you’ll use it and the type of game y­ou plan to hunt. Clearly, the big game hunter will use a different type of knife than someone who hunts rabbits. And, if you think bigger is always better, you’d be wrong. An oversized knife will make cleaning small game harder, not easier, and increase your chances of cutting yourself.

I recently completed this collection and wanted to be sure to share them with my readers. If you know a collector that might just need a new treat, let me know.  After all, less than three months until Christmas! For more information and to view the knives, click here https://halgonzalesjr.com/hunting-knives/.

“The Shell” Oyster Shucking Board – Great Tool for Your Oysterfest!

IMG_8851 IMG_8850 IMG_8847 Many oyster lovers are planning their “Oysterfests!” 

Here is a great way to save your fingers in the process – use “The Shell” – the latest and greatest design in oyster shucking boards.   Thanks for sharing your photos Bill and Phil!

Quick tip – Use the edge of the board to hook to your table.  That will stabilize the board and give you more leverage in the shucking process! For more information on “the shell” click this link THE SHELL .

IMG_2659    IMG_2660IMG_2658IMG_2650IMG_2656

 

 

Watermelon Caprese Salad

Fresh tasting and easy to make. A great summer side dish to your next seafoodfest!ScreenHunter_478 Jun. 07 08.56

Ingredients – 1 pint cherry tomatoes, larger ones halved About 2 cups of watermelon cut into 3/4-inch cubes 8 ounces bocconcini (mozzarella cheese), halved 8-10 large basil leaves,  3/4-1 teaspoon kosher salt, 1 tablespoon balsamic vinegar, or to taste 2 tablespoons extra-virgin olive oil, or to taste.

Direction – Use Ulu knife to cut watermelon into small bite size chunks. Add the tomatoes, watermelon, bocconcini and basil to a large mixing bowl. Sprinkle with salt, drizzle with oil and vinegar, and gently toss to coat. Season to taste. Yield: Serves 2-3.

Sautéed Soft-Shell Crab

When in season, give this dish a try!ScreenHunter_429 May. 13 08.46

Ingredients

  • 4 (3 1/2-ounce) soft-shell crabs, cleaned
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 1 tablespoon butter

Preparation

Sprinkle each crab with salt and pepper. Place flour in a shallow bowl. Dredge each crab in flour, turning to coat; shake off excess flour.

Melt butter in a large nonstick skillet over medium-high heat. Add crabs to pan, top sides down; cook 3 minutes. Turn crabs over; cook an additional 2 minutes.

Lorrie Hulston Corvin, Cooking Light, April 2003

It’s Time For A Crawfish Boil!

Now is the time!

DSCN4657How to Cook Crawfish:DSCN4642

Five pounds per person if that is all you are going to eat!

Place live crawfish in clear water for two hours to allow for purging.

10 minutes before boiling, pour some  hot sauce in water with live crawfish.

Fill pot 2/3 with water leaving enough room to add crawfish. You don’t want to overflow the pot when crawfish is added.

Bring water to a boil adding salt, old bay seasoning, and some liquid heat like “Texas Pete Hot Sauce.” DSCN4653

Add crawfish. Boil in water for 7 minutes until they are dark red.

DSCN4663Optional  – Dust boiled crawfish with some additional Old Bay Seasoning for extra taste when peeling!

How to Eat Crawfish:

Find the biggest crawfish; break in half; suck the head; peel back the shell; pinch the tail; bite the meat; savor the spices; sip a cold drink; and find the biggest crawfish! Continue reading