Blog Content

The Scottsdale architectural firm of Candelaria Design Associates is one of the premier luxury residential architecture firms in the country. Enjoy our blog which features our work, our travel, our recipes, wines, tips on design and decorating, and the lives of our clients and employees, etc.....its all the ingredients for the Candelaria Design Lifestyle. Contact Candelaria Design to start your dream residence 480-874-7103

Seafood Boil on the Deck








Life on our deck in Coeur d'Alene is a big part of our summer and definitely a place we love to entertain our guests. There is nothing more wonderful than flying up from 110º Phoenix and arriving in Coeur d'Alene and hitting our deck. 70-80º weather and a cold glass of white wine or a Blue Moon beer with an orange slice and you are ready for a great evening.

Last weekend our guests for the week were my long time associate, Jeff Kramer and his wife Carmelle and their two lovely children Jason and Rachel. They have been are most welcomed guests every year since we have owned the house. We always have a great time with them.

This year they spent a few days in Seattle and then made the drive across Washington to our house in CDA. This year we demanded they hit Pike's Market in Seattle and load up on seafood for our seafood boil. They picked up lobster, crab, shrimp and clams we got the rest of the ingredients from our local farmer's market in CDA.

We started with a large stock pot on our propane cookstand sitting right on the deck - see http://www.eastmanoutdoors.com. We started with 6 quarts of water brought to a boil. Once it came to a boil we added a generous amount of sea salt, bay leaves, and the crab seasoning bags you can buy at the store. Add 6 halved lemons and return to a boil. Once boiling again add 4 medium artichokes - we added 6 because we love them. Cover and return to a boil. Let this boil for about 10-15 minutes then add a dozen or so little red potatoes, 6-8 ears of corn cut into small 2-3" sections, and 2 - 3 onions unpeeled but remove the ends. Reduce to a simmer for 5 minutes then add 6 whole unpeeled heads of garlic and 1 - 2 cups of your favorite dry white wine. Simmer, covered until the veggies are tender. Remove them to a serving platter after about 40 minutes of cooking for the artichokes.

We're almost there. As soon as you remove the veggies take two or three andouille sausages or I add a couple lamb smokies from my lamb farmer at Farmer's Market and slice them up and throw them in the boil. Let them boil for about 3 minutes. Then have all of your shellfish ready to go. Add the crabs and lobsters. Give them about 3 minutes then add the clams, then the shrimp. When the clams open and the shrimp are pink and start to curl it is showtime.

Cut the onions in half, clean the artichokes and remove the chokes. Prepare some melted butter, cocktail sauce, hot sauce, spice rubs for dipping, and you are ready to party. We served 12 easily and it was a big hit. The veggies soak up the spices and the seafood soaks up the flavor of the veggies. The sausages are always the big hit in the dish. It is outstanding and a great dinner on the deck.