Fresh Lobster Salad

Lobster Salad is for Dinner tonight. I'm going to toss some hot dog buns in the oven to toast....and STUFF it full of this wonderful mixture. I bought the lobster meat pre cooked, so preparing this will take only as long as it takes to toast the buns. I love dinners this delicious and easy!


Ingredients

• 1 pound cooked lobster meat, cut into bite-sized pieces
• 1/4 cup butter, melted
  
• 1/4 cup mayonnaise
  
• 1/8 teaspoon ground black pepper

Directions
Place the lobster chunks into a medium bowl, and pour the melted butter over. Toss to coat, then stir in mayonnaise and season with black pepper. Cover and chill for 20 minutes before serving.
Source:Salad

California Shrimp Kebabs with Lemon Tarragon Vinaigrette

After last nights heavy dinner of steak, Carbs and more Carbs (YUM), I'm feeling like something on the lighter side for dinner. This shrimp recipe is definitely the bill. This recipe is healthy, delicious and ridiculously easy to throw together. What more could you really want from a recipe? I'm not sure yet what I'm going to whip up for dessert yet...something with a ton of chocolate I can tell you that much! I won't even feel guilty about it tomorrow because of how healthy dinner is going to be! I love rationalizing myself into indulgence :) That's probably why I love Fat Tuesday so much. Unbridled indulgence on a random week day...absolutely love that theory!

Ingredients

• 86-inch wooden skewers
  
• 4 ounces pearl white or red onions (about 16), unpeeled
  
• 114- ounce can artichoke hearts, drained and quartered lengthwise
  
• 1 lb large shrimp, peeled and deveined
• 12 refrigerated spinach-and-cheese tortellini, cooked, drained, and cooled
  
• Lemon Tarragon Vinaigrette (see recipe below)
  
• Radicchio or red Swiss chard leaves (optional)
  
• Freshly shredded Parmesan or Romano cheese (optional)

Directions
Soak skewers in water for 30 minutes; drain. Pour boiling water over the onions; let stand for 3 minutes; drain. Trim off root ends and gently press to slip off skins. Alternately thread onions, artichoke hears, shrimp, and tortellini onto prepared skewer. Set on oiled vegetable grilling rack, if desired. Grill for 6 to 8 minutes or until shrimp turn opaque, brushing frequently with Lemon-Tarragon Vinaigrette and turning once. To serve, place over radicchio or red Swiss chard leaves and pass Parmesan or Romano cheese, if desired. Makes 8 servings.
Lemon-Tarragon Vinaigrette: Stir together 2 tablespoons olive oil; 2 teaspoons finely shredded lemon peel; 2 tablespoons lemon juice or dry vermouth; 1 tablespoon snipped fresh tarragon or 1-1/2 teaspoons dried tarragon, crushed; 2 cloves garlic, minced; 1/4 teaspoon crushed red pepper; 1/4 teaspoon salt; and 1/8 teaspoon pepper. Makes about 1/3 cup.
Source:Cali

Grilled Filet Mignon Steaks with Garlic Texas Toast

A little comfort food seems to go a very long way sometimes. Over the weekend, a good friend and coworker of mine passed away. She was a great lady who was taken too soon and there will be a void in our lobster family forever. It's times like this that we are reminded that life can be over in the blink of an eye, and that we need to be grateful for the love we have in our lives, and enjoy the things that truly make us happy. As food is one of the things that truly makes me happy, I'm choosing to carry on through this by cooking some of my favorite recipes, and sharing them with my friends and coworkers....when it comes down to it, we all need a little comfort right now. This is one of the easiest grilled fillet mignon recipes I have and it is always delicious. I hope you enjoy the recipe, and the good things you have in your life.

Ingredients

• 1 tablespoon whipped or regular butter, slightly softened
  
• 3 teaspoons extra-virgin olive oil, divided
  
• 1 tablespoon minced fresh chives or shallot
  
• 1 tablespoon capers, rinsed and chopped
  
• 3 teaspoons minced fresh marjoram or oregano, divided
  
• 1 teaspoon freshly grated lemon zest, divided
  
• 1 teaspoon lemon juice
  
• 3/4 teaspoon kosher salt, divided
  
• 1/2 teaspoon freshly ground pepper, divided
  
• 1 tablespoon minced fresh rosemary
  
• 2 cloves garlic (1 minced, 1 peeled and halved)
  
• Four 6 oz Fillet Mignon Steaks
  
• 4 slices whole-grain bread
  
• 4 cups watercress, trimmed and chopped

Recipe Directions
Preheat grill to high. Mash butter in a small bowl with the back of a spoon until soft and creamy. Stir in 2 teaspoons oil until combined. Add chives (or shallot), capers, 1 teaspoon marjoram (or oregano), 1/2 teaspoon lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and place in the freezer to chill. Combine the remaining 1 teaspoon oil, 2 teaspoons marjoram (or oregano), 1/2 teaspoon lemon zest, 1/4 teaspoon salt and pepper, rosemary and minced garlic in a small bowl. Rub on both sides of steak. Rub both sides of bread with the halved garlic clove; discard the garlic. Grill the steak 3 to 5 minutes per side for medium-rare. Grill the bread until toasted, 30 seconds to 1 minute per side. Divide watercress among 4 plates. Place 1 toast on each serving of watercress and top with steak. Spread the herb butter on top of the steaks and let rest for 5 minutes before serving.
Source:Steak and Bread

Seafood Cocktail for Super Bowl Sunday!

I decided to throw a little party this Super Bowl Sunday. I have invited some friends and family over, and I intend to make a whole bunch of this stuff. I figure with all the delicious junk food we will have there, we should really have something healthy. This recipe is so quick and easy and makes a fantastic presentation. Hopefully this will go over as well as the pizza does!

Ingredients

• 3/4 pound cooked large shrimp (peeled, deveined, tails removed), halved crosswise
• 1/2 pound fresh Jonah crab meat, cartilage removed
• 1/2 pound fresh lobster meat, cut into 1/2-inch pieces
• 1/4 cup finely diced carrot
  
• 1/4 cup finely diced celery
  
• 1 tablespoon drained tiny capers
  
• Salt and freshly ground black pepper, to taste
  
• 1 teaspoon finely minced red or green jalapeno pepper, ribs and seeds removed
  
• 2 tablespoons chopped fresh flat-leaf parsley
  
• 1/3 cup Eureka Lemon Olive Oil
• 3 tablespoons fresh lemon juice

Recipe Directions
Place the shrimp, crab, lobster, carrot, celery and capers in a large bowl. Using a rubber spatula, gently fold together the ingredients, being careful not to break up the crab too much. Season with salt and pepper. Add the jalapeno pepper and parsley, then carefully fold in the olive oil and lemon juice, tasting as you go along. Adjust the seasonings and serve immediately, or chill for up to 6 hours. Divide seafood between 8 wine glasses for serving.
Source:Seafood Cocktail Recipe

Grilled and Breaded Pork Chops with the Family!

I'm having some family over for dinner tonight so I needed a recipe for a few more people than usual. This is a great bone in pork chop recipe that's always a favorite with my family. I think I'm going to make some macaroni and cheese from scratch to go with this...it's just too good of a comfort meal to pass up!

Ingredients

• 4 cups fine fresh bread crumbs (from 10 slices firm white sandwich bread)
  
• 3/4 oz finely grated Parmigiano-Reggiano (2/3 cup)
  
• Rounded 1/2 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• 8 (3/4- to 1-inch-thick) bone-in center-cut pork chops (4 1/2 lb)
  
• 1 cup olive oil

Recipe Directions
Put oven rack in middle position and preheat oven to 350°F. Spread bread crumbs in a shallow baking pan and toast in oven, stirring once or twice, until dry but not golden, 7 to 10 minutes. Cool bread crumbs completely, then stir together with cheese, salt, and pepper in a shallow bowl or a 9-inch pie plate. Lightly season chops with additional salt and pepper. Line a baking sheet with wax paper. Put oil in another shallow bowl or 9-inch pie plate. Dip each chop in oil, letting excess drip off, then dredge both sides of chop in bread-crumb mixture, pressing gently to help crumbs adhere, and transfer to baking sheet. Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). Grill chops on well-oiled grill rack, covered only if using gas grill, turning over once or twice, until pork is cooked through and crumbs are golden brown, about 10 minutes total. .
Source:Grilled and Breaded Center Cut Pork Chop Recipe

Crab Stuffed Filet Mignon with Whiskey Peppercorn Sauce

I tried this great recipe for the first time over the weekend. It was absolutely phenominal! The sauce that is prepared with this steak, would also be awesome for Buffalo steaks. I'm so going to try that the next time I get some Bison sent in from Maine!

Ingredients
Crab Stuffing

• 2 tablespoons olive oil
  
• 1 teaspoon minced onion
  
• 1 teaspoon minced green onion
  
• 1 teaspoon minced garlic
  
• 1 teaspoon minced celery
  
• 1 teaspoon minced green bell pepper
  
• 2 tablespoons shrimp stock or water
  
• 6 oz jonah crab meat
• 2 tablespoons bread crumbs
  
• 1 teaspoon Cajun seasoning

Peppercorn Sauce

• 1 1/4 cups beef broth
  
• 1 teaspoon cracked black pepper
  
• 1 fluid ounce whiskey
  
• 1 cup heavy cream

Steaks

• 4 (6 ounce) filet mignon steaks
• 4 slices bacon, cooked lightly
  
• salt and cracked black pepper to taste
  
• 1 tablespoon olive oil
  
• 1 clove garlic, minced
  
• 1 teaspoon minced shallot
  
• 1 cup crimini mushrooms, sliced
  
• 1 fluid ounce whiskey
  
• 1 teaspoon Dijon mustard

Directions
Make Crab Stuffing: Heat 2 tablespoons olive oil in a large skillet. Saute onion, green onion, garlic, celery, and green pepper until tender. Stir in shrimp stock, crab meat, bread crumbs, and Cajun seasoning. Remove from heat, and set aside.
Prepare Peppercorn Sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently. Add1 ounce whiskey and 1 cup cream. Continue simmering until reduced to 1 cup. Remove from heat, and set aside.
Prepare Steaks: Slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around side, and secure with toothpicks. Season to taste with salt and pepper; set aside. Heat olive oil in a large cast iron skillet over medium heat. Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender. Remove mushroom mixture, and set aside. Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm. Deglaze skillet with 1 ounce whiskey. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate. Top with sauce.
Source:Dinner & Drinks

Baked Pork Chops with Apple Rasin Stuffing

I made this simple stuffed pork chop recipe for dinner last night. It's one of my last minute favorites because there are so few ingredients, and it's all stuff that most kitchens will always have on hand. It's a great way to dress up an otherwise ho hum dinner.
Enjoy!

Ingredients

• 1 cup applesauce
  
• 1/2 cup water
  
• 2 tbsp. margarine or butter, melted
  
• 1 stalk celery, chopped
  
• 2 tbsp. raisins
  
• 4 cups Herb Seasoned Stuffing
  
• 4 pork chops, 3/4 inch thick
  
• ground cinnamon
  
• Apple slices for garnish
  

Recipe Directions
Mix applesauce, water, margarine, celery and raisins. Add stuffing. Mix lightly. Spoon into 2-quart shallow baking dish. Arrange chops over stuffing. Sprinkle paprika over chops. Bake at 400°F. for 35 min. or until chops are no longer pink. Garnish with apple slices.
Source:Baked Stuffed Pork Chop Recipe