Thursday, April 30, 2009

North Australian, West Australian, Brazilian & Maine Lobster Tails in the Lobster Gram Test Kitchen

And here is the video we shot this afternoon while preparing the exotic lobster tails. Take a look at how different the lobster tails look before they are cooked, and how even though they all cook up red, you can clearly see the difference in the color of the shell. No matter the shell, color or species...these lobster tails were all tasty. Enjoy the video foodies! I have some great pictures to share with you guys tomorrow. Happy eating & viewing!

The Next Culinary Adventure Has Been Chosen!

Good morning Foodies! It's another rainy, dreary Thursday here in Chicago. The weather has been very Seattle-esque for (seemingly) weeks. I remember hearing something about April showers bringing in May flowers, but all I see is a lot of flooded out gardens. I hope my herb garden survives this. I am trying to grow Rosemary, Chamomile, Lavender, and sage along with my usual peppers, tomatoes, cucumbers and berries. I love having a garden again. I was without a yard for entierly too long and there are only a few plants that can really thrive in a window planter.
Enough about the garden and the rain...the results of the poll are in and the next video recipe adventure has been chosen! I was a little bummed that so few people voted, but a few did, and their decision was Lemon Crusted Scallops! Yay! I love scallops. I have a pound in the freezer right now that has this recipe written all over it!
I'll probably wait til Monday to make this as it is one of my Mom's favorite recipes and she is out of town at the moment. She just found out on Friday that she had passed the Illinois Nursing test and is now a licensed nurse! I'm really proud of her for going back to school and doing this for herself. She has had no prior medical training or experience so this was something entirely new for her. Not an easy task at 52, but she did it, and passed with flying colors. Way to go Mom! So I'll be making this recipe for her upon her return and I'm sure she will appreciate it.
I was just informed by my cohort Andy (from the Adventures of Andy & Nikki the Foodie Preparing Giant New Zealand Lobster Tails) that we have some cooking to do today! Good thing I have my Flip Charging up right now.
Our boss Dan "the Lobster Man" has some business people coming out to visit today and we are going to show them how different types of lobster tails look and taste. Should be a good day! Here is the menu and I'll put up some images and video a little later today! See you guys soon!

Lobster Gram Test Kitchen Menu
Maine Lobster Tails

Tuesday, April 28, 2009

Cajun Crab Burgers-Video & Recipe

And as promised, here is the recipe and video from last night! Enjoy!

  • 1 pound fresh Jonah Crab Meat
  • 1/4 cup light mayonnaise
  • 3 green onions chopped
  • 1 large egg, lightly beaten
  • 1 teaspoon Worcestershire sauce
  • 3/4 teaspoon dry mustard
  • 1/4 teaspoon cayenne pepper (For really Hot Crab Burgers, add 1/2 tsp)
  • 1 1/2 cups fine dry bread crumbs, divided
  • 3/4 cup vegetable oil
  • 4 kaiser rolls or hamburger buns, split and toasted
  • Accompaniments: Remoulade or Campaign Mustard Sauce

Recipe Directions
Stir together crab meat, mayonnaise, scallions, egg, Worcestershire sauce, mustard, cayenne, 1/4 teaspoon salt, and 3/4 cup bread crumbs in a bowl until just combined. Form into 4 (1-inch-thick) patties (3 1/2 inches in diameter; patties will be soft but will firm up when fried). Spread remaining cup bread crumbs on a plate, then dredge patties in crumbs, knocking off excess, and transfer to a platter. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then fry patties, turning over once, until golden, 5 to 6 minutes total. Transfer to paper towels to drain. Assemble burgers with buns and accompaniments.

Cajun Crab Burger Images

Good morning Foodies! It's a nasty day here in Chicago...rainy and chilly and windy...yuck. But last night was hot & spicy with creole crab burgers! I was a little surprised at how large the creole crab burgers turned out...but better too much than not enough. No one left the table hungry I can assure you. While I'm waiting for the video to be uploaded, here are some tasty images from last night! Happy Eating & I'll be back shortly with a video & recipe post.

Monday, April 27, 2009

Cajun Crab Burgers Tonight

So tonight I'm making Cajun crab burgers with my fresh catch Jonah Crab I got on Friday. Unfortunately I was unable to do anything with it when it arrived fresh on Friday, but as it is so fresh and never frozen, I was able to freeze it for the weekend and pull it out this afternoon to thaw without worrying about compromising the fresh taste with freezer burn. It's been a while since I have gotten our fresh catch so I decided to take some pictures to share. So here they are! I'm taking this crab home tonight to cook with, and tomorrow I will have a new video up!

This is the container that the crab comes in. Two containers per 8oz of crab meat, and best of all...these containers are REUSABLE! Yay free Tupperware I won't worry about getting lost lol!

Here you can see the fresh crab a little better. It's very white in color with just hints of
pink and red

Here is a close up on the fresh Jonah...I'm getting hungry just smelling it!

And finally I can't help myself anymore...I have to have a bite of this
...mmmmmm Crab perfection

See you tomorrow with the video. Until then, happy eating Foodies!