Dish: Yummy Mike's Seafood Meat Bread & Cheese Appetizer Boards

Mike's Seafood Meat Bread & Cheese Appetizer Boards. Great recipe for Mike's Seafood Meat Bread & Cheese Appetizer Boards. Perfect for Summer poolside holiday parties! Are you looking for appetizers to serve at your next get together?

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The bread was great and obviously fresh. My wife had the clam chowder bowl. The bowl was overcooked and the bread hard. You can prepare Mike's Seafood Meat Bread & Cheese Appetizer Boards using 46 components and 18 steps. Below is how you accomplish.

Preparation To Make of Mike's Seafood Meat Bread & Cheese Appetizer Boards

1. Directions. of ● For The Seafood Boil [don't allow seafood to touch water].
2. Guidelines. 3 Pounds of LG Fresh Raw Snow Crab Legs.
3. Step by step. 2 (8 oz) of Fresh Raw Lobster Tails [split - more if needed].
4. Guidelines. 1 Package of Dethawed Immatation Crab Meat.
5. Directions. 1 Bag of LG Raw Fresh Deveined Shrimp [skins left on].
6. Directions. 1 tsp of Old Bay Seasoning [place on seafood].
7. Detaile. 4 of LG Lemon Wedges [place on seafood].
8. Detaile. 6 Cloves of Fresh Garlic [place in water].
9. Detaile. 1 Dash of Quality White Wine [place in water].
10. Step by step. 1 tsp of Sea Salt [place in water].
11. Instructions. 1/4 of Brick Salted Butter.
12. Detaile. 1 Dash of Lemon Juice [place in water].
13. Guidelines. as needed of Water.
14. Directions. of ● For The Ribs.
15. Directions. 1 (6 Pound) of Rack Of Baby Back Ribs.
16. Instructions. of ● For The Sausage.
17. Instructions. 1 (1 Pound) of Link Smoked Sausage.
18. Detaile. of ● For The Rib & Sausage Dry Rub.
19. Instructions. 1/2 Cup of Brown Sugar.
20. Instructions. 2 of sp Fresh Ground Black Pepper.
21. Instructions. 1 tsp of Hot Paprika.
22. Detaile. 1 tsp of Granulated Garlic Powder.
23. Directions. 1 tsp of Granulated Onion Powder.
24. Instructions. 1 tsp of Cayenne Pepper.
25. Detaile. 1 tsp of Ground Cumin.
26. Step by step. 2 tbsp of Salt.
27. Guidelines. 1 tsp of Dried Parsley.
28. Directions. 1 tbsp of Chili Powder.
29. Detaile. 1 tsp of Dried Oregano.
30. Detaile. of ● For The Rib Braise.
31. Step by step. 1/2 Cup of Quality White Wine.
32. Detaile. 1/2 tbsp of Fine Minced Garlic.
33. Instructions. 1 tbsp of Reserved Dry Rub.
34. Directions. of ● For The Sides [as desired].
35. Detaile. of Assorted Breads.
36. Guidelines. of Assorted Crackers.
37. Instructions. of Assorted Cheeses.
38. Guidelines. of Assorted Bread Butters.
39. Directions. of Assorted Mustards.
40. Guidelines. of Assorted BBQ Sauces.
41. Instructions. of Gee = Clarified Butter [a real time saver].
42. Instructions. of Old Bay Seasoning.
43. Guidelines. of Horseradish Sauce.
44. Guidelines. of ● For The Options.
45. Instructions. of New Baby Potatoes.
46. Step by step. of Corn On The Cob [halved].

Located in Sea Isle City's Historic Fish Alley, Mike's Seafood and Dock Restaurant is committed to satisfying our customers with a wide selection of fresh, locally caught seafood for lunch and dinner. Located in the Pybus Public Market, Mike's Meat & Seafood is part of a great community of local businesses. At Pybus, there's something here for everyone. Chilean Sea Bass with Clams, Mussels, and Tomatoes from Roberto's Restaurant.

To Make Mike's Seafood Meat Bread & Cheese Appetizer Boards

1. Your desired outcomes pictured in steps #1 thru #4. Lobster, crab, shrimp and Immatation crab meat pictured..
2. Ribs and sausage with sauces and spices pictured..
3. Fresh bread and various butters pictured..
4. Assorted cheeses pictured. Chop into cubes and serve with crackers..
5. Start your seafood by adding everything in the Seafood Boil section. Bring to a heavy boil and steam for 8 minutes covered..
6. At 8 minutes - add your shrimp and immatation crab meat. Steam for 3 minutes longer covered. Place on serving board..
7. Clean and spray your grill..
8. Create your dry and wet braise..
9. Bring your ribs to room temperature..
10. Rub ribs down with your dry rub the pour on your wet braise ingredients..
11. Seal ribs up tightly with seam on the top as so the braise doesn't leak..
12. Season sausage with reserved rub..
13. Seal sausage up tightly..
14. Bake ribs at 225° for 2 1/2 hours and your sausage for 1 hour..
15. Unwrap and prep meat for the grill..
16. Grill both on high until they have a decent char on them. Allow them to rest for 5 minutes. Then slice ribs and slice sausage on the bias. Place on cutting board. Serve with BBQ sauces, salt, pepper and mustards..
17. Warm your Gee. [a real time saver!].
18. Serve with your all of your sides listed above. Enjoy!.

Fried Sardines from Randazzo Seafood Red Snapper with Lemon from Randazzo Seafood. Baked Clams from Umberto's Clam House. State-of-the-art facility located in Pybus Public Market at the foot of Orondo Street by. Subs are prepared Mike's Way® with onions, lettuce, tomatoes, oil, vinegar and spices. From Painted Hills Natural Beef, Draper Valley Natural Chicken, and variety of seafood to in-house smoked meats and more.

Hopefully the dishes over can maintain your family together. Gather in an enjoyable environment.