Seafood Boil

Tonight, I was inspired to try my first seafood boil for two reasons: Jersey corn's in season and I had my parents over for our weekly family meal.
Mom and I are currently waiting for the guys to get home since this meal takes less than 15 minutes to... well, boil. I have a large stock pot on a rolling boil waiting to get started.

I prepped the following ingredients for my boil for 4:
8 small potatoes, cleaners and quartered
4 large ears of NJ corn, shucked, cleaned and cut into 3 inches pieces
2 links of lite polish kielbasa
1/2 lb. shrimp, peeled and deveined (save yourself some time and stinky hands and get the cleaned and peel frozen shrimp)
1/2 lb bay scallops (start cooking in a fry pan and add to the pot the last 5 minutes)
15-20 LI middleneck clams
3 tablespoons of Old Bay seasoning
6 cups of water (fill up a large stockpot 1/2 way)

1. Bring water to boil with Old Bay while prepping ingredients
2. When water comes to a boil, add the potatoes
3. After 5 minutes add corn, clams, shrimp
4. For last 5 minutes add scallops, kielbasa
5. Drain water and serve boil on a large cookie sheet if eating indoors or on the table lined with newspaper or butcher paper if eating outdoors.

Seasonal Baking

My dad loves rhubarb. It's in season now at one of the local farms near my job- Crane Farm, in Basking Ridge. For the 4th of July, I'm making him strawberry and rhubarb pie. The only shortcut I used was pre-made pie crust. 

Here's the recipe:
3 stalks of rhubarb, washed and ends trimmed
8 strawberries (fresh or frozen), washed, trimmed and quartered
1 cup of sugar (white, turbino, or 2\3 cup of agave)
2 tsp. of cornstarch or flour
2 pie crusts
1 egg white mixed with 2 tsp. water for egg wash

Preheat oven to 450°

1. Mix rhubarb, strawberries, cornstarch and sugar in a bowl
2. Place one pie crust at the bottom of a 9in. pie dish
3. Put fruit in the bottom of pie crust
4. Roll second pie crust out on clean, flat surface. Make sure it's cold. Cut into strips with a pizza cutter. Lay across in a criss-cross pattern over the top of the pie.
5. Brush top of pie crust with egg white wash.
6. Bake for 20-25 minutes or until brown.
7. Cool on pie rack and serve with vanilla iced cream or fresh whipped cream.

Here are some pictures from ending to beginning, just in case you couldn't wait to see it bubbling right out of the oven!