Friday, September 5, 2008

Crab Stuffed Lobster

This amazing seafood recipe brings together two of my favorite shell fish, lobster & crab. I prefer to use Johna crab for this recipe so it does not over power the Maine Lobster meat.

  • 2 large Live Maine Lobsters
  • 1 lb Jonah Crab Meat
  • 3 tablespoons Olove Oil
  • 3 tablespoons Butter
  • 3 ounces Chopped Vidalia Onion
  • 2 ounces Chopped Celery
  • 2 ounces Chopped Red Bell Pepper
  • 3 ounces Bread Crumbs
  • 1 ounce chopped Parsley
  • 4 ounces Shredded Asiago Cheese
  • 1/2 cup Dry Wine
  • Salt and Pepper to Taste

In a large pot 1/2 full with boiling water, cook lobster, until they turn color from dark to orange then shock them in a cold ice water. Split the lobster in the middle, pulling the meat out of the shell, including claw meat, set aside. In a large sautéed pan put olive oil, butter, onion, celery, bell pepper, cook on a medium heat for 3-4 minutes or until soft, now add the crab meat, crumbs, salt and pepper, mix gently together. The mixture has to be moist and delicate, if it is to dry add more wine, if it is too soft add more bread crumbs. With a spoon fill the cavity of the 4 side of the lobster shell, sprinkle over Asiago cheese and bake in a 395*F. preheated oven for 8-10 minutes.

Seafood Cioppino

This fantastic recipe brings together some of my favorite seafoods. The Dungeness Crabs that are used in this recipe, can easily be replaced with live Maine lobsters. To make this recipe even easier, consider using pre-cooked Jonah crab meat, or pre cooked lobster meat.

  • 2 onions, diced
  • 6 garlic cloves, chopped
  • 1 green bell pepper, chopped
  • 1/4 cup olive oil
  • 2 cups dry red wine
  • 2 cups clam juice
  • 1 (28-ounce) can diced tomatoes
  • 1 (8-ounce) can tomato sauce
  • 1 bay leaf
  • 1 tablespoon sugar
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 tablespoon ground black pepper
  • 1 tablespoon dried crushed red pepper
  • 1 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1 tablespoon lemon juice
  • 3 whole-cooked Dungeness crabs
  • 1 pound little neck clams, scrubbed
  • 1 pound large shrimp
  • 3 pounds firm white fish, cut into 1 1/2-inch pieces
  • 2 loaves sourdough bread
  • Garnish: chopped fresh parsley

Saute first 3 ingredients in hot oil in a large stock pot until tender; stir in next 13 ingredients (wine through lemon juice). Bring to a boil; cover, reduce heat, and simmer 1 hour. Let cool; cover and chill at least 12 hours. Pry off apron or tail flap from crabs. Lift off top shell, saving cream-colored "crab butter" from inside the top shell, and discard shell. Pull out and discard feathery gills adhering to the body meat. Discard stomach mass, and break crab into left and right sections. Twist legs and claws from body. Cut each body section crosswise into 2 pieces. Crack legs with a wooden mallet. Set body pieces, cracked claws, and "crab butter" aside. Discard any raw clams that are open. Warm chilled tomato mixture in a large saucepan over medium heat, stirring occasionally, until thoroughly heated. Place crab, clams, shrimp, and fish in a large stock pot. Pour the warm tomato broth over seafood; bring to a boil. Reduce heat, simmer 10 to 12 minutes. Discard any clams that did not open during cooking. Serve with sourdough bread; garnish, if desired.

Thursday, September 4, 2008

Bison Steak and Onion Confit on Garlic Toast

Bison, better known as Buffalo is an excellent source of Protein, and lower in fat than Chicken, Pork, or Beef! If you are looking for a satisfying steak without all the cholesterol and fat, Buffalo is the meat for you!

  • 1 pound onions (about 3 medium)
  • 1 teaspoon olive oil
  • 1/3 cup beef broth
  • 6 tablespoons balsamic vinegar
  • 1 tablespoon packed brown sugar
  • 1 whole star anise
  • two boneless buffalo strip steaks
  • 1 teaspoon olive oil
  • 1 garlic clove
  • four 1/2-inch-thick slices country-style bread
Halve onions and cut each half lengthwise into 6 wedges. In a 2-quart heavy saucepan heat oil over moderately high heat until hot but not smoking and sauté onions, stirring, until edges are golden brown, about 2 minutes. Stir in remaining confit ingredients and simmer, covered, until onions are tender, about 20 minutes. Remove lid and simmer, stirring occasionally, until liquid is slightly thickened and syrupy, about 10 minutes more. Discard star anise. Keep confit warm, covered. Preheat oven to 450°F. Trim fat(if any) from buffalo steaks and cut each buffalo steak into 4 equal pieces. Pat buffalo steak dry and season with salt and pepper. In a large nonstick skillet heat oil over moderately high heat until hot but not smoking and brown buffalo on both sides, about 3 minutes total. Transfer steak to a roasting pan and roast in middle of oven about 5 minutes for medium-rare. Let steak stand 5 minutes. While steak is roasting, halve garlic clove. On a baking sheet in oven with steaks or in a toaster toast bread until golden brown. Immediately rub toasted bread with cut sides of garlic. Serve steak and onion confit on toasts with roasted beet wedges and garlic-beet purée.