BBQ Bison Steaks and Crab Stuffed Lobster Tails for Mother's Day from Lobster Gram!

Good Monday morning foodies! I hope everyone had a relaxing weekend. For all of you Moms out there...I hope you enjoyed Mother's Day.
As I myself am not a Mom, nor do I ever plan to be, this weekend was all about my Mom.
Unfortunately she had to work both Saturday and Sunday, but that gave me plenty of time to get everything prepared for our late lunch/early dinner on Sunday.
Because Mother's Day is such a special occasion in my family (my Mother raised both my sister and I single handed) I decided nothing less than a great Surf & Turf feast would do the trick.
But I'm not just talking any Surf & Turf...it had to be unique. As unique as my Mom is, if that's even possible.
The answer came to me Friday...
Crab Stuffed Maine Lobster Tails and Bison Steaks with my (now) famous homemade Hot & Sweet BBQ Sauce (heh, it's kinda like me :).
Extra Surf & Exotic Large Game Turf...that sounds like a meal worthy of the strong willed woman who raised me.
So it began on Saturday. I had to prepare the BBQ Sauce for the Recipe. I didn't take any pictures of this process, but BBQ sauce really isn't that photogenic to begin with. Oh well.
So in lieu of pictures...here is the recipe to my very best BBQ Sauce. I hope you enjoy it.

Nikki's Hot & Sweet BBQ Sauce

Ingredients
1/2 cup 18 Year old traditional Balsamic Vinegar
1/2 cup Pear & Cinnamon Balsamic Vinegar
1 cup dry red wine
2 cups ketchup
2/3 cup brown sugar
4 tbs minced fresh garlic
2 tsp. fresh lemon juice
2 Tbsp. Worcestershire sauce
2 Tbsp. Spicy Apple Cinnamon Ginger Mustard
1 tsp. salt
1 tsp. fresh ground black pepper
Hot sauce to taste (I use regular Louisiana Hot Sauce)

Directions:
Place all ingredients together in a medium cooking pot and bring to a boil while stirring occasionally. Reduce mixture until about half. Once sauce is sufficiently thickened, allow it to cool and jar it immediately. Allow to sit overnight for maximum flavors.

So...here are the pictures from my weekend of food. I also had a chance to swing into my favorite vendor's location on Saturday and pick up some tasty treats for myself.
Happy Eating foodies!

Raspberry Cheesecake Heart with Chocolate Decoration

Mini Chocolate Mousse Heart Cakes

Plain NY Cheesecake

NEW- Petite Fours

Giant Strawberry dipped in three types of chocolate.

Mom's Surf & Turf Feast for Mother's Day 2010

Bison Rib Eye Steak and NY Strip Steaks from Lobster Gram

Crab Stuffed Maine Lobster Tails from Lobster Gram

Lobster Gram Bison Steaks for Mother's Day Dinner

Steak & Tails...it does not get much better than this!

Bison Surf & Turf for Mother's Day.

Home Made Berry Cobbler

Tangy Balsamic BBQ Sauce

Good Tuesday evening foodies! Hope everyone had an awesome weekend out there. I had a good weekend that ended badly with an overdose of sunshine and subsequent sun poisoning.
But, I am back today and dieing to share the recipe I made pre-sun illness.
This is another fantastic recipe made by our talented Creative Director, Nancy.
Funny thing is when I told her I made this over the weekend, she told me she had made it last weekend and had a little to add to it...great timing there!
So here is the recipe, and I'll note Nancy's addition to the ingredients. I have not tried the updated version but I fully trust Nancy's taste buds so here it is!
I'll totally be using this one again for the Fourth of July! Happy eating foodies!

Ingredients
1/2 cup Balsamic Vinegar
1/2 cup dry red wine
1 cup ketchup
1/3 cup brown sugar
2 cloves fresh garlic, crushed
1 tsp. fresh lemon juice
1 Tbsp. Worcestershire sauce
1 Tbsp. country-style Dijon mustard
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
1/2 tsp hot sauce

Directions
Add all ingredients in a small saucepan, and stir until combined. Simmer over medium heat, stirring occasionally, until reduced by 1/2, about 20 - 25 minutes, and the texture is thick and smooth. Sauce can be made a day ahead and refrigerated overnight, this allows the flavors to really blend and become even richer.