Monday, August 24, 2009
Images from Roasted Rosemary Shrimp
Images from Saturday night's feast of Roasted Rosemary Shrimp, Greek Potatoes and Fresh Green Beans. Everything was awesome!
Roasted Rosemary Shrimp
Good morning foodies! I hope this Monday finds you all well. My weekend was nice and relaxing. Saturday night I made Roasted Rosemary Shrimp and they turned out so well.
With the Rosemary shrimp I made some fresh green beans blanched and sauteed in olive oil, garlic and spices and some Greek Potatoes. Everything was absolutely delicious, and so easy it's hard to believe something that tastes so good requires so little time and effort. Hope you guys get to try this one soon...it's really a great recipe!
Roasted Rosemary Shrimp
Directions
Preheat oven to 400 F.
Combine olive oil, lemon juice, rosemary, salt, pepper and garlic cloves in a medium bowl. Whisk to combine. Add the shrimp to the bowl and toss to coat. Cover and refrigerate 10 minutes. Arrange shrimp on a baking sheet. Roast for 5-6 minutes or until the shrimp are heated through and rosemary has become very fragrant.
With the Rosemary shrimp I made some fresh green beans blanched and sauteed in olive oil, garlic and spices and some Greek Potatoes. Everything was absolutely delicious, and so easy it's hard to believe something that tastes so good requires so little time and effort. Hope you guys get to try this one soon...it's really a great recipe!
Roasted Rosemary Shrimp
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 2 teaspoons minced fresh rosemary
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 garlic cloves, crushed
- 1 lb Cooked shrimp
Directions
Preheat oven to 400 F.
Combine olive oil, lemon juice, rosemary, salt, pepper and garlic cloves in a medium bowl. Whisk to combine. Add the shrimp to the bowl and toss to coat. Cover and refrigerate 10 minutes. Arrange shrimp on a baking sheet. Roast for 5-6 minutes or until the shrimp are heated through and rosemary has become very fragrant.
Thursday, August 20, 2009
King Crab Legs in the Lobster Gram Test Kitchen
Today we decided to cook up some King Crab Legs in the Lobster Gram Test kitchen.
Our King Crab Legs rock for many reasons. Here are my personal top three reasons for loving this king crab.
1)The are already cooked. Just thaw, rinse and heat.
2)Heating consists of boiling water, and tossing them in for 2 minutes...it's a snap.
3)The legs are ENORMOUS. Full claws, thick legs...TONS of meat.
So with the opportunity presented, I decided to take some pictures to share with you.
Makes ya hungry just looking at it doesn't it?
Well, that's all for today folks...going to be making Rosemary Shrimp Skewers over the weekend, so keep your eyes peeled for a new video recipe!
Our King Crab Legs rock for many reasons. Here are my personal top three reasons for loving this king crab.
1)The are already cooked. Just thaw, rinse and heat.
2)Heating consists of boiling water, and tossing them in for 2 minutes...it's a snap.
3)The legs are ENORMOUS. Full claws, thick legs...TONS of meat.
So with the opportunity presented, I decided to take some pictures to share with you.
Makes ya hungry just looking at it doesn't it?
Well, that's all for today folks...going to be making Rosemary Shrimp Skewers over the weekend, so keep your eyes peeled for a new video recipe!
Wednesday, August 19, 2009
Help Lobster Gram Pick The Recipes for It's 2010 Cooking Manual
It's that time of year again folks! Lobster Gram is gearing up to release it's new 2009-2010 Catalog and Cooking Manual! This is where we need your help!
Which recipes would you like to see published in the new 2009-2010 Cooking Manual?
Here are your options!
Which recipes would you like to see published in the new 2009-2010 Cooking Manual?
Here are your options!
Monday, August 17, 2009
Campfire Lobster, Ren Fair and Big Foot
Good morning foodies. I hope everyone had a great weekend. My weekend was...fun for the most part. Camping didn't go too well Friday night, and if it was not for the meal, it would have been a complete and total disaster. Why do you ask??? The venue. I had never been camping in Illinois before, and now I know exactly why that is. So I'll give you guys a short run down of what it is and why you should avoid it like the plague.
Location:Chain O' Lakes State Park, Spring Grove Illinois
Camping Site Summary- No separation of sites, no trees between sites. Absolutely no privacy, peace or quite to be found anywhere near the camping location.
"Quite Hours" are supposed to begin at 10pm. No big deal...if it were enforced. Come 10pm, they are STILL letting people into the camping area to find a campsite, and that means they first drive around the camping area about 5 times with their high beams on to blind everyone and try to pick out the best site left. Once the campers are fully blinded and the late arrivals have found their site, they begin setting up...at 11pm! That means listening to couples fighting as they struggle to build shelter in the dark and air compressors filling up inflatable mattresses well past midnight. This place got so full and loud, you would swear we were tailgating a Bears game instead of camping. I'm going to write this place a strongly worded letter as to why I will never camp in my home state again. And for anyone looking to camp in Illinois, AVOID CHAIN O LAKES!
Anyway...about the meal. If it were not for the PHENOMENAL meal I prepared for us, the night would have been a total waste. But when Lobster Gram Surf & Turf is on your dinner plate, it's hard to let anything bother you too much. The preparation was very easy, and both myself and the boy agreed that this was the most flavorful, tender lobster we had ever enjoyed, and I was heartily congratulated for having the ability to prepare something as finicky as lobster on something as uneven as a camp fire. I regret not trying this any sooner. So without further ado, Here is how I prepared Lobster tails on the camp fire with pictures :)
Seriously...if you guys ever get the chance to make lobster on a camp fire...take it! You won't regret it.
Aside from Lobster pictures, I took just a few more to share my weekend with you guys!
And lastly....something completely and totally unrelated to food in any capacity... I caught proof of Big Foot at Ren Fair.
Here is the video to prove it.
Location:Chain O' Lakes State Park, Spring Grove Illinois
Camping Site Summary- No separation of sites, no trees between sites. Absolutely no privacy, peace or quite to be found anywhere near the camping location.
"Quite Hours" are supposed to begin at 10pm. No big deal...if it were enforced. Come 10pm, they are STILL letting people into the camping area to find a campsite, and that means they first drive around the camping area about 5 times with their high beams on to blind everyone and try to pick out the best site left. Once the campers are fully blinded and the late arrivals have found their site, they begin setting up...at 11pm! That means listening to couples fighting as they struggle to build shelter in the dark and air compressors filling up inflatable mattresses well past midnight. This place got so full and loud, you would swear we were tailgating a Bears game instead of camping. I'm going to write this place a strongly worded letter as to why I will never camp in my home state again. And for anyone looking to camp in Illinois, AVOID CHAIN O LAKES!
Anyway...about the meal. If it were not for the PHENOMENAL meal I prepared for us, the night would have been a total waste. But when Lobster Gram Surf & Turf is on your dinner plate, it's hard to let anything bother you too much. The preparation was very easy, and both myself and the boy agreed that this was the most flavorful, tender lobster we had ever enjoyed, and I was heartily congratulated for having the ability to prepare something as finicky as lobster on something as uneven as a camp fire. I regret not trying this any sooner. So without further ado, Here is how I prepared Lobster tails on the camp fire with pictures :)
Seriously...if you guys ever get the chance to make lobster on a camp fire...take it! You won't regret it.
Aside from Lobster pictures, I took just a few more to share my weekend with you guys!
And lastly....something completely and totally unrelated to food in any capacity... I caught proof of Big Foot at Ren Fair.
Here is the video to prove it.
Tuesday, August 11, 2009
Camping Weekend Coming Up!
Greetings Foodies! I'm really excited today because I'm planning out the meals for my camping trip to Wisconsin this weekend! It's going to be an awesome one, and I absolutely can't wait! Friday, I'm off work at noon (Thanks Dan "The Lobster Man"!) and I'm leaving directly from the office for the Illinois/Wisconsin Border. This is where we are spending Friday night, and Friday night is going to be AWESOME. Why do you ask will Friday be so awesome??? I'll tell you why dear readers...Friday is going to rock my socks because I get to make Camp Fire Roasted Surf & Turf!!! There is NOTHING I love more than a great meal around a crackling fire in the woods. It's just so peaceful and serene. I wish I had more weekends to get out and camp, but living in the Midwest kinda puts a damper on that whole late fall/winter camping thing.
At any rate, I will be making Maine Lobster Tails and probably our Filet Mignon as well over the campfire withe Cheddar Stuffed Fire Roasted Potatoes, and Campfire Roasted Caramel Stuffed Apples. Both the Cheddar Stuffed Fire Roasted Potatoes and Campfire Roasted Caramel Stuffed Apple recipes came from a fantastic blog I follow called Food & Passion- The Diary of a Food Enthusiast.
Wish I could take credit for the apple and potato recipes, but I'm content to riff on someone's genius for a few minutes if it will allow me to enjoy an incredible meal. I did adapt the apple recipe to include caramel instead of Nutella. The boy who follows me is not a big fan of Nutella, or at least that's what he says. in all honesty... I don't think he even knows what Nutella is.
He had lead a sheltered food life until he met me. Believe it or not, it was a BIG fight just to get him to try ribs. Yes...tender, flavorful, BBQ Ribs... somehow he ended up convinced he didn't like them. Once I got him to try it, it was all over. He was suddenly angry he had lost 30 years of eating ribs to sheer ignorance. Oh well...better late than never!
Anyway...I digress. Back to my weekend plans. Friday will be the Surf & Turf feast, and Saturday I'm going to the Reconnaissance Fair!
For anyone who has never attended Ren fair...go. I'm sure there is one near you, so don't be afraid to let your freak flag fly and get there! The food rocks (Giant Turkey legs, beef ribs and ice cream crepes), the people are awesome and it's just an all around great time.
After a day of Renaissance fun, it's off to the area of the Wisconsin Dells where my best friend is currently living. It's been like a month and a half since I have seen him so I'm excited and he is planning a pig roast Saturday night. Who does not love a pig roast?
Well, that's my little rant about the upcoming weekend...anyone else have big food plans for this weekend?
At any rate, I will be making Maine Lobster Tails and probably our Filet Mignon as well over the campfire withe Cheddar Stuffed Fire Roasted Potatoes, and Campfire Roasted Caramel Stuffed Apples. Both the Cheddar Stuffed Fire Roasted Potatoes and Campfire Roasted Caramel Stuffed Apple recipes came from a fantastic blog I follow called Food & Passion- The Diary of a Food Enthusiast.
Wish I could take credit for the apple and potato recipes, but I'm content to riff on someone's genius for a few minutes if it will allow me to enjoy an incredible meal. I did adapt the apple recipe to include caramel instead of Nutella. The boy who follows me is not a big fan of Nutella, or at least that's what he says. in all honesty... I don't think he even knows what Nutella is.
He had lead a sheltered food life until he met me. Believe it or not, it was a BIG fight just to get him to try ribs. Yes...tender, flavorful, BBQ Ribs... somehow he ended up convinced he didn't like them. Once I got him to try it, it was all over. He was suddenly angry he had lost 30 years of eating ribs to sheer ignorance. Oh well...better late than never!
Anyway...I digress. Back to my weekend plans. Friday will be the Surf & Turf feast, and Saturday I'm going to the Reconnaissance Fair!
For anyone who has never attended Ren fair...go. I'm sure there is one near you, so don't be afraid to let your freak flag fly and get there! The food rocks (Giant Turkey legs, beef ribs and ice cream crepes), the people are awesome and it's just an all around great time.After a day of Renaissance fun, it's off to the area of the Wisconsin Dells where my best friend is currently living. It's been like a month and a half since I have seen him so I'm excited and he is planning a pig roast Saturday night. Who does not love a pig roast?
Well, that's my little rant about the upcoming weekend...anyone else have big food plans for this weekend?
Monday, August 10, 2009
Ham Recipe Sent Via Comment
Good Monday afternoon foodies. I hope all of you had a great weekend! This morning I received a great Ham recipe comment on my Niman Ham post. This recipe sounds so good, I felt it should be a post of it's own. So here it is...I can't wait to give this one a shot.
And thanks again to @diella and @jeffallennyc !
Here's what we would do:
a) make a paste of mustard, minced garlic, paprika, fresh herbs (thyme is nice) and black pepper.
b) score the surface of the ham all over. Slather with mustard paste.
c) Drain and rinse a bag or two of sauerkraut.
d) In a roasting pan put sliced yellow onions, kraut, some garlic cloves, bay leaves, fresh thyme, whole peppercorns, some cloves, and a couple bottles of light German style beer.
e) add some smoked pork Kielbasa cut into 1-2 inch pieces
f)Place the ham on top of the kraut, cover the whole thing with foil and bake in the oven the right amount of time for the size of your ham. Then uncover and cook for additional 30 minutes or until a nice crust forms from the paste.
We like to slice and eat with rye bread, some of the kraut, sliced pickles and spicy mustard. Pairs nicely with beer or an off-dry Riesling. It also goes excellently with breakfast. Fry up some eggs and add thin ham slices to the pan and fry at the same time. Put on a bagel or English muffin, add a little Swiss or cheddar, etc.
Enjoy!
@diella and @jeffallennyc
And thanks again to @diella and @jeffallennyc !
Here's what we would do:
a) make a paste of mustard, minced garlic, paprika, fresh herbs (thyme is nice) and black pepper.
b) score the surface of the ham all over. Slather with mustard paste.
c) Drain and rinse a bag or two of sauerkraut.
d) In a roasting pan put sliced yellow onions, kraut, some garlic cloves, bay leaves, fresh thyme, whole peppercorns, some cloves, and a couple bottles of light German style beer.
e) add some smoked pork Kielbasa cut into 1-2 inch pieces
f)Place the ham on top of the kraut, cover the whole thing with foil and bake in the oven the right amount of time for the size of your ham. Then uncover and cook for additional 30 minutes or until a nice crust forms from the paste.
We like to slice and eat with rye bread, some of the kraut, sliced pickles and spicy mustard. Pairs nicely with beer or an off-dry Riesling. It also goes excellently with breakfast. Fry up some eggs and add thin ham slices to the pan and fry at the same time. Put on a bagel or English muffin, add a little Swiss or cheddar, etc.
Enjoy!
@diella and @jeffallennyc
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