Wordless Wednesday- Bison New York Strip Steaks and Boiled Salt Potatoes with Veal Demi Glace and Glazed Carrots

Broiled Maine Lobster Tails Au Gratin

Good afternoon foodies! I hope everyone had an awesome weekend...I know I did! I took some vacation time last week to celebrate my 25th Birthday. It was nice to get some time to relax and get back to a normal pace, but it makes everything seem so much more rushed when I get back to the office. I guess that's the great trade off. Well, before I started my awesome Staycation, I made some Broiled Maine Lobster Tails Au Gratin. This recipe was pretty simple, and absolutely mouth watering. I also show everyone how easy it is to butterfly a Lobster Tail so it looks like the lobster you would order in a nice restaurant. I have some great images on the way as well, so get ready to drool! I need to choose a recipe for this week, and I think I'm leaning towards a good steak recipe. I have been meaning to do one for a while and I think it's time. I'll let you guys know what I come up with on that one.


Ingredients

• 4 Maie
Lobster tails (6-7 oz. each)

• 2 Tbsp. breadcrumb


• 2 Tbsp. grated Parmesan cheese


• 1 Tbsp. fresh minced parsley


• 1 dash paprika


• 1 Tbsp. butter, melted


• 2 Tbsp. dry white wine


• 2 Tbsp. lemon juice


• 1 clove garlic, crushed

Directions
First, you need to prep your tails. With kitchen scissors, cut lengthwise through the top of the lobster shell (the round, hard side of the shell). Note: When cutting the shell, you will also be cutting through the lobster meat which is okay - this butterflies the meat for you and makes a very nice presentation. If you wish to remove the digestive tract (the dark line that runs along the length of the tail), this is a good time to do that as well. Then pry open the shell using your fingers. Starting at the wide end, carefully loosen meat from bottom of shell, keeping meat attached at the small tail end. Lift meat through the cut shell opening and place on top of shell. Combine breadcrumbs, Parmesan cheese, parsley and paprika in a small bowl. Stir in melted butter. Set aside.Combine wine, lemon juice and garlic, and stir well. Brush lobster with half of wine mixture. Broil 5" from heat for 9 minutes, or until lobster meat turns opaque. Watch closely to avoid overcooking. Baste after the first 5 minutes with the rest of the wine mixture. Sprinkle breadcrumb mixture over tails at the end of 9 minutes, then broil an additional 30 seconds or until golden brown.

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.

Shrimp in Creamy Garlic Sauce-Video

Good morning Foodies! It's Thursday, Tax day is over (woot!) and it is an absolutely beautiful day in Chicago! We have had some gross weather here for the last week or so. Lots of rain, chilly temperatures and that bone-chilling wind we are so well known for. But today, spring has seemingly sprung again :)
Last night I was over at a friend's place and we whipped up some shrimp in a creamy garlic sauce. The recipe was really easy, and the finished product was one of the best shrimp & pasta dishes I have had. Enjoy the video & happy eating!


Ingredients

• 4 Tbsp. olive oil
  
• 8 cloves garlic, crushed
  
• 2 cups heavy cream
  
• 1 cup dry white wine
  
• 1/3 cup fresh parsley, finely chopped
  
• 1 cup grated Parmesan cheese
  
• 1 lb large cooked, peeled & deveined shrimp
• salt and pepper to taste
  
• 16 oz. fresh linguine, cooked and drained

Directions
Heat oil in a large skillet over medium heat. Add garlic and cook for 1 minute. Pour in cream and wine, and bring to a simmer. Cook until cream begins to thicken (approximately 10 minutes). Stir in parsley, Parmesan, shrimp, and season with salt & pepper. Heat just until the shrimp are warmed through, 1 - 2 minutes. Pour sauce & shrimp over linguine in a large bowl and toss to coat.

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!

Ingredients

• 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

Directions
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.
Source:Confit