Friday, November 7, 2008

New York Strip Steaks with Peach Sauce

I absolutely love peaches. As a child growing up in Northern California, there were huge fresh peaches around all the time. I know this one sounds a little strange, but the peaches and New York Strip Steak really do combine to make one unforgettable flavor. Give it a try if you are not too timid. It really is great!

New York Strip Steak Recipe from Lobster Gram

  • 4 slices thick-sliced bacon, cut crosswise into thirds
  • 2 10 oz New York Strip Steaks
  • Salt and ground black pepper
  • Nonstick cooking spray
  • 2 fresh peaches, pitted and cut into eighths
  • 4 1-inch slices French or Italian bread, toasted

Prepare Peach Steak Sauce; set aside. In a large skillet cook bacon until crisp and brown. Remove from skillet. Drain on paper towels. Reserve 1 tablespoon drippings in skillet; set aside. Lightly season steaks with salt and pepper. Lightly coat a heavy 12-inch skillet with nonstick cooking spray. Preheat skillet over medium-high heat until very hot. Add meat. Reduce heat to medium and cook, uncovered, for 8 to 15 minutes for medium rare (145 degree F) to medium (160 degree F) , turning occasionally. (If meat browns too quickly, reduce heat to medium low.) Use 1/2 cup of the Peach Steak Sauce to brush on steaks during the last 5 minutes of cooking. Meanwhile, in the large skillet heat the reserved 1 tablespoon of bacon drippings. Add peaches and cook over medium-high heat for about 3 minutes or until peaches are browned and heated through, stirring and turning peaches occasionally.To serve, place a toast slice on each plate. Top with a steak, peach slices, and bacon. Pass remaining Peach Steak Sauce. Makes 4 servings.

Wednesday, November 5, 2008

Buffalo Burgers with Pickled Onions and Spicy Red Pepper Sauce

Tonight I feel like celebrating...and It's just my good fortune that Chicago has had weather in the 70s for the last few days so I'm going to take full advantage of this natural oddity and grill out with some friends tonight. So it;s going to be this fantastic Bison Burger recipe for dinner tonight. I can't wait!

For sauce

  • 1 red bell pepper
  • 1/2 cup low-fat buttermilk dressing
  • 1 small garlic clove, chopped
  • 1/4 teaspoon hot Spanish smoked paprika
  • 1/4 teaspoon salt

    For pickled onions

  • 2 small red onions
  • 1/2 cup cider vinegar
  • 1/4 cup sugar
  • 1 teaspoon salt
For burgers
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 Buffalo Burgers
  • 4 Large Hamburger Buns

Make sauce:

Roast bell pepper on rack of a gas burner over high heat, turning with tongs, until skin is blackened, 12 to 15 minutes. (Or broil pepper on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl and cover tightly, then let stand 20 minutes. When cool enough to handle, peel pepper, discarding stem and seeds, and coarsely chop. Purée pepper in a blender with dressing, garlic, paprika, and salt until smooth, then transfer to a bowl and chill, covered, until ready to serve.
Grill onions: Peel onions and trim root ends slightly, leaving onions whole, then halve lengthwise and cut halves lengthwise into 1/2-inch-thick wedges. Insert 1 wooden pick through each wedge to hold layers together while grilling, then put onions in a bowl. Heat vinegar, sugar, and salt in a small nonreactive heavy saucepan over moderate heat, stirring, until sugar is dissolved. Pour pickling liquid over onions, stirring occasionally to coat with liquid, and let stand 5 minutes (onions will brighten in color), then drain onions and pat dry. Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate. Grill onions on a lightly oiled grill rack, covered only if using a gas grill, turning over once, until tender, about 5 minutes total. Remove and discard wooden picks. Grill burgers: Sprinkle salt and pepper on both sides of burgers, then grill burgers on lightly oiled grill rack, covered only if using a gas grill, turning over once with a spatula, 5 to 6 minutes total for medium-rare. Meanwhile, grill buns , turning over once with tongs, until toasted, about 3 minutes total. Serve burgers on buns topped with sauce and onions.
Source:Buffalo Burger Recipe

Tuesday, November 4, 2008

Super Creamy Shrimp & Tomato Chowder

This new chowder recipe was made in our test kitchen today. Described in one word... PHENOMENAL! I didn't get to cook it myself, but I think tasting it wins over cooking it any day. When I take a crack at this, it's going to have more shrimp in it, but the original recipe calls for 1/2 a pound. If you love shrimp, add em on! Extra shrimp never ruined a recipe! If you take it above a pound, you might want to start doubling the other ingredients. Happy cooking everyone! I LOVE SOUP SEASON!!


  • 2 stalks celery, chopped (1 cup)
  • 1 medium onion, chopped (1/2 cup)
  • 1 Tbsp. olive oil
  • 2 14.5 oz. cans diced tomatoes with basil, garlic, and oregano, undrained
  • 1/2 lb. medium peeled cooked shrimp
  • 1/2 cup whipping cream
  • 1/2 cup water
  • Ground Black Pepper
  • Slivered fresh basil
  • Focaccia wedges
In a large saucepan cook celery and onion in hot oil just until tender. Stir in tomatoes; heat through. Add shrimp, whipping cream, and water. Cook over medium heat just until hot. Season to taste with pepper. Ladle chowder into bowls; top with basil Serve with Focaccia wedges. Serves 4 (1-1/2-cup servings).

Monday, November 3, 2008

Roasted Lobster with Basil Mint Pesto

This is a complicated recipe that I have only made once. When I found the base recipe for this, it included the Lobster Tomalley (Liver). Since I know better than to eat the filter system of an animal, I naturally cut that part out. If you would like to enjoy the Tomalley, it is considered a delicacy, however red tide blooming on the east coast has prompted the FDA to warn AGAINST eating the Lobster Tomalley.

  • 2 cups (packed) fresh basil leaves
  • 1/3 cup (packed) fresh mint leaves
  • 4 garlic cloves
  • 1/3 cup olive oil
  • 3 tablespoons pine nuts, lightly toasted
  • 4 1 3/4-pound live Maine lobsters
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup freshly grated Parmesan cheese
  • 2 tablespoons whipping cream
  • 2 cups panko (Japanese breadcrumbs)
  • 1 teaspoon grated lemon peel
  • Lemon wedges

Preheat oven to 450°F. Blanch basil and mint leaves in large saucepan of boiling water 5 seconds. Drain. Transfer leaves to large bowl of ice water to cool. Drain. Squeeze leaves to remove excess liquid. Mince garlic in processor. Add basil and mint leaves, 1/3 cup olive oil, and pine nuts. Puree until pesto is smooth. Drop 1 lobster headfirst into large pot of boiling water. Cover; cook 3 minutes (lobster will not be fully cooked). Using tongs, transfer lobster to work surface. Return water to boil. Repeat with remaining lobsters, 1 at a time. Place 1 lobster, shell side down, on work surface. Place tip of large knife in center of lobster. Cut lobster lengthwise in half from center to end of head (knife might not cut through shell), then cut in half from center to end of tail (use kitchen shears to cut through shell if necessary). Crack claws. Repeat with remaining lobsters. Arrange lobster halves, cut side up, on 2 heavy large baking sheets. Discard head sac and long thin intestinal tract that runs alongside lobster tail meat. Sprinkle meat with salt and pepper. Transfer lobster meat and pesto mixture to medium bowl. Stir in Parmesan cheese and cream, then panko and lemon peel. Season pesto mixture with salt and pepper; divide among lobster halves, filling cavities and covering meat completely. Roast lobsters until meat is just cooked through and topping is golden, about 14 minutes. Serve with lemon.
Source:Basil Mint

New York Strip Steaks Topped with Gorgonzola

Tonight is my best friends 25th Birthday, and I will be making this great steak recipe with Maine Lobsters and Basil Mint Pesto Sauce (Posted Earlier Today). As a rule we don't exchange Birthday gifts, so every year I make a huge dinner for him instead. I have a TON of cooking to do when I get home from work. It will be fun though.


  • 1/2 cup crumbled Gorgonzola cheese or other blue cheese
  • 4 slices bacon cooked crispy and crumbled up
  • 1/4 cup slivered almonds, toasted
  • 4 teaspoons fresh thyme
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground black pepper
  • 4 10 z New York Strip Steaks
  • 1/4 teaspoon salt
  • Nonstick cooking spray
In a small bowl stir together cheese, bacon, nuts, thyme, garlic, and pepper; set aside. Trim fat from steaks. Sprinkle steaks with salt. Lightly coat a grill pan or 12-inch skillet with cooking spray. Heat pan over medium-high heat; reduce heat to medium. Add steaks, half at a time if necessary; cook for 3 to 4 minutes per side or until steaks reach desired doneness. To serve, spoon cheese mixture over steaks (below). Cover with foil and let stand for 5 minutes to soften cheese. Makes 4 servings. Broiling directions: Preheat broiler. Place steaks on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat until steaks reach desired doneness, turning once. Allow 10 to 12 minutes for medium-rare and 12 to 15 minutes for medium. Top with cheese mixture as above.