Little Baby Boil
Little Baby Boil
Ingredients
For the Butter Base
- 4 sticks unsalted butter
- 8 garlic, large cloves, minced
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon lemon pepper
- 1 tablespoon Cajun seasoning
- 1 tablespoon Old Bay seasoning
- 1 tablespoon dried parsley
- 1 heaping tablespoon brown sugar
- 1 lemon, large, juiced
- 4 cups chicken stock
- as needed crushed red pepper, optional, for heat
For the Dipping Sauce
- 1/2 cup ketchup
- 1/2 cup mayonnaise
- 1 teaspoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- as needed Cajun seasoning, to taste
For the Little Baby Boil
- 1 bag frozen pearl onions
- 1 1/2 pounds baby potatoes
- 12 quail eggs
- 1 package mini beef sausage
- 1 package mini wontons, frozen
- 1 package mini crab claws
- as needed rice wine vinegar, optional, for boiling eggs
Instructions
- 1
Preheat oven to 400°F. Prepare two large foil pans.
⏱️ 10 min•🌡️ 400
- 2
To make the butter base: In a large pot over medium heat, melt the unsalted butter. Add paprika, onion powder, garlic powder, lemon pepper, Cajun seasoning, Old Bay seasoning, dried parsley, and brown sugar. Stir to combine.
⏱️ 5 min
- 3
Stir in the minced garlic and cook for 1 to 2 minutes until fragrant.
⏱️ 2 min
- 4
Pour in the lemon juice and chicken stock. Bring to a simmer and cook for 5 to 10 minutes to allow the flavors to meld. If desired, add crushed red pepper for heat.
⏱️ 10 min
- 5
Place the frozen pearl onions and baby potatoes into the prepared foil pans, dividing them evenly. Pour the prepared butter sauce over the onions and potatoes, distributing it between the two pans.
⏱️ 5 min
- 6
Cover the foil pans tightly with aluminum foil and bake in the preheated oven for 1 hour.
⏱️ 60 min•🌡️ 400
- 7
While the boil is baking, prepare the dipping sauce: In a small bowl, whisk together the ketchup, mayonnaise, fresh lemon juice, and Worcestershire sauce until smooth. Add Cajun seasoning to taste. Chill until ready to serve.
⏱️ 5 min
- 8
After 1 hour, remove the foil from the pans and continue baking for another 30 minutes at 400°F.
⏱️ 30 min•🌡️ 400
- 9
While the boil continues to bake, prepare the quail eggs: Bring a small pot of water to a boil. Optionally, add a splash of rice wine vinegar to the water. Carefully add the quail eggs and boil for 3 minutes. Immediately transfer the cooked quail eggs to an ice bath to cool completely. Once cooled, peel the quail eggs.
⏱️ 10 min
- 10
After the potatoes and onions have baked for a total of 1 hour and 30 minutes, add the peeled quail eggs, frozen mini wontons, and mini beef sausages to the pans, distributing them evenly. Increase the oven temperature to 425°F and bake for 20 minutes.
⏱️ 20 min•🌡️ 425
- 11
Add the mini crab claws to the pans. Bake at 425°F for 3 minutes, just until heated through.
⏱️ 3 min•🌡️ 425
- 12
Serve the Little Baby Boil immediately with the chilled dipping sauce.
⏱️ 1 min
Kitchen Tools
Little Baby Boil
For the Butter Base
- 4 sticks unsalted butter
- 8 garlic, large cloves, minced
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon lemon pepper
- 1 tablespoon Cajun seasoning
- 1 tablespoon Old Bay seasoning
- 1 tablespoon dried parsley
- 1 heaping tablespoon brown sugar
- 1 lemon, large, juiced
- 4 cups chicken stock
- as needed crushed red pepper, optional, for heat
For the Dipping Sauce
- 1/2 cup ketchup
- 1/2 cup mayonnaise
- 1 teaspoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- as needed Cajun seasoning, to taste
For the Little Baby Boil
- 1 bag frozen pearl onions
- 1 1/2 pounds baby potatoes
- 12 quail eggs
- 1 package mini beef sausage
- 1 package mini wontons, frozen
- 1 package mini crab claws
- as needed rice wine vinegar, optional, for boiling eggs
Instructions
- 1
Preheat oven to 400°F. Prepare two large foil pans.
⏱️ 10 min•🌡️ 400 - 2
To make the butter base: In a large pot over medium heat, melt the unsalted butter. Add paprika, onion powder, garlic powder, lemon pepper, Cajun seasoning, Old Bay seasoning, dried parsley, and brown sugar. Stir to combine.
⏱️ 5 min - 3
Stir in the minced garlic and cook for 1 to 2 minutes until fragrant.
⏱️ 2 min - 4
Pour in the lemon juice and chicken stock. Bring to a simmer and cook for 5 to 10 minutes to allow the flavors to meld. If desired, add crushed red pepper for heat.
⏱️ 10 min - 5
Place the frozen pearl onions and baby potatoes into the prepared foil pans, dividing them evenly. Pour the prepared butter sauce over the onions and potatoes, distributing it between the two pans.
⏱️ 5 min - 6
Cover the foil pans tightly with aluminum foil and bake in the preheated oven for 1 hour.
⏱️ 60 min•🌡️ 400 - 7
While the boil is baking, prepare the dipping sauce: In a small bowl, whisk together the ketchup, mayonnaise, fresh lemon juice, and Worcestershire sauce until smooth. Add Cajun seasoning to taste. Chill until ready to serve.
⏱️ 5 min - 8
After 1 hour, remove the foil from the pans and continue baking for another 30 minutes at 400°F.
⏱️ 30 min•🌡️ 400 - 9
While the boil continues to bake, prepare the quail eggs: Bring a small pot of water to a boil. Optionally, add a splash of rice wine vinegar to the water. Carefully add the quail eggs and boil for 3 minutes. Immediately transfer the cooked quail eggs to an ice bath to cool completely. Once cooled, peel the quail eggs.
⏱️ 10 min - 10
After the potatoes and onions have baked for a total of 1 hour and 30 minutes, add the peeled quail eggs, frozen mini wontons, and mini beef sausages to the pans, distributing them evenly. Increase the oven temperature to 425°F and bake for 20 minutes.
⏱️ 20 min•🌡️ 425 - 11
Add the mini crab claws to the pans. Bake at 425°F for 3 minutes, just until heated through.
⏱️ 3 min•🌡️ 425 - 12
Serve the Little Baby Boil immediately with the chilled dipping sauce.
⏱️ 1 min