Pictures from last night's cooking adventures!
Friday, July 17, 2009
Filet Mignon with Peach Sauce
Happy Friday Foodie friends! I'm glad it's the weekend and I'm SUPER excited to go see Harry Potter and the Half Blood Prince tonight at Imax. I'm sure it's going to be cool, but not nearly as cool as the book was. I actually just finished the last book this week. I put if off for a few years not wanting the series to end. Now it has for me and I have to say I am satisfied with the end, and also completely re-smitten with the series. But, I digress...on to last night's cooking adventure!
Last night I must admit was a challenge, I had a few slip ups with the recipe video, but nothing too severe. I also found out there is a reset button in the tripod base of my Flip camera. Good stuff to learn while filming, and your camera freezes up. Thanks for saving the day Google!
Well, with no further adieu, here is the recipe from Last night!
Ingredients
4 Peaches, pitted and sliced
4 six oz Filet Mignon steaks, sliced in half
French or Italian bread lightly toasted
1 tbs brown sugar
1 tbs Valencia Orange Extra Virgin Olive Oil
1 tbs White Balsamic Vinegar
1 clove chopped garlic
1 tbs dry minced onion
1 tbs soy sauce
1 tbs condensed beef broth
Sauce Directions
Place 2 peaches in a blender and puree. Move puree into a small sauce pan and add sugar, orange olive oil, vinegar, garlic, onion, soy sauce and beef broth. Bring to a boil while stirring frequently. Once at a boil, reduce heat and simmer for 10 minutes.
Steak Directions
Coat the bottom of a large skillet with orange extra virgin olive oil. Heat skillet to a medium-high and arrange steaks in the olive oil. Cook for 5 minutes, turning occasionally.
After 5 minutes, add the other 2 peaches to the skillet and brush down everything with the peach steak sauce and continue to cook until peaches become tender and brown.
To serve:
Lightly toast the French or Italian bread. Place a piece of steak atop the bread and top with peaches. Pass the remaining peach sauce at the table for serving.
Last night I must admit was a challenge, I had a few slip ups with the recipe video, but nothing too severe. I also found out there is a reset button in the tripod base of my Flip camera. Good stuff to learn while filming, and your camera freezes up. Thanks for saving the day Google!
Well, with no further adieu, here is the recipe from Last night!
Ingredients
4 Peaches, pitted and sliced
4 six oz Filet Mignon steaks, sliced in half
French or Italian bread lightly toasted
1 tbs brown sugar
1 tbs Valencia Orange Extra Virgin Olive Oil
1 tbs White Balsamic Vinegar
1 clove chopped garlic
1 tbs dry minced onion
1 tbs soy sauce
1 tbs condensed beef broth
Sauce Directions
Place 2 peaches in a blender and puree. Move puree into a small sauce pan and add sugar, orange olive oil, vinegar, garlic, onion, soy sauce and beef broth. Bring to a boil while stirring frequently. Once at a boil, reduce heat and simmer for 10 minutes.
Steak Directions
Coat the bottom of a large skillet with orange extra virgin olive oil. Heat skillet to a medium-high and arrange steaks in the olive oil. Cook for 5 minutes, turning occasionally.
After 5 minutes, add the other 2 peaches to the skillet and brush down everything with the peach steak sauce and continue to cook until peaches become tender and brown.
To serve:
Lightly toast the French or Italian bread. Place a piece of steak atop the bread and top with peaches. Pass the remaining peach sauce at the table for serving.
Tuesday, July 14, 2009
"O" Sampler Set Give Away Winners!
Good morning all! I'm super excited this morning because it's time to announce the winners from my first give away! So without further adieu, the winner of the Balsamic Vinegar Sampler Set is...
Hank Bob of HankBobBBQ!
Hank Bob sent a fantastic recipe for Balsamic Peach Glazed Pork chops that looks so mouth watering, I'm going to have to try it the next time I get pork chops from Lobster Gram.
Here is a link to Hank Bob's recipe, and you guys should follow him on Twitter as well because he is awesome. So Hank Bob...your Sampler is going out of the warehouse today via FedEx Ground. Enjoy, congratulations and thanks for entering! It's people like you who make this a lot of fun!
And our second winner does not have a blog, otherwise I would share it with you, but she sent in a fantastic tossed salad recipe that called for both the Balsamic Vinegar and the Citrus crushed olive oil. But anyway...our second winner is Michelle from Crisfield MD! Michelle, your olive oil sampler set will also be coming out of the Lobster Gram warehouse today via FedEx Ground. I hope you enjoy! Congratulations and thanks for entering!
As for the rest of you fantastic foodies, there will be plenty more contests to participate in so check back often! Again, congratulations to HankBob and Michelle!
Hank Bob of HankBobBBQ!
Hank Bob sent a fantastic recipe for Balsamic Peach Glazed Pork chops that looks so mouth watering, I'm going to have to try it the next time I get pork chops from Lobster Gram.
Here is a link to Hank Bob's recipe, and you guys should follow him on Twitter as well because he is awesome. So Hank Bob...your Sampler is going out of the warehouse today via FedEx Ground. Enjoy, congratulations and thanks for entering! It's people like you who make this a lot of fun!
And our second winner does not have a blog, otherwise I would share it with you, but she sent in a fantastic tossed salad recipe that called for both the Balsamic Vinegar and the Citrus crushed olive oil. But anyway...our second winner is Michelle from Crisfield MD! Michelle, your olive oil sampler set will also be coming out of the Lobster Gram warehouse today via FedEx Ground. I hope you enjoy! Congratulations and thanks for entering!
As for the rest of you fantastic foodies, there will be plenty more contests to participate in so check back often! Again, congratulations to HankBob and Michelle!
Monday, July 13, 2009
Last Call for "O" Contest Participants!
Good Monday Foodies! I hope everyone had an awesome weekend. I had a great weekend! It was beautiful here in Chicago after Friday night's storms so it was prime time to get outside and have some fun. I went to West Fest on Saturday, and for those of you who don't live in Chicago, West Fest is like a giant block party for the West Loop area of the city. It was a lot of fun, lots of great bands made it out (Woohoo Local H!) Ok...here is the LAST CALL for people who wish to enter my "O" Olive Oil or Balsamic Sampler Give Away! All submissions must be in by Midnight tonight, and I will be posting the winning recipe tomorrow.
As far as the whole contest thing goes, I am a little disappointed that I didn't get more submissions, but I think I kinda know where I went wrong, and how to do it correctly next time (Yes...there WILL be a next time even if this one was a flop...I'm not giving up that easily lol). So yeah...if you have not entered the contest, and wish to do so...Here is your link! In honor of choosing our winners this week and sending them their fantastic sampler sets, I will be preparing a recipe that will use the California White Balsamic Vinegar as well as the Valencia Orange Extra Virgin Olive Oil (here after referred to as VOEVOO...because it makes me laugh). So this week's recipe is going to be......(drum roll please....)
As far as the whole contest thing goes, I am a little disappointed that I didn't get more submissions, but I think I kinda know where I went wrong, and how to do it correctly next time (Yes...there WILL be a next time even if this one was a flop...I'm not giving up that easily lol). So yeah...if you have not entered the contest, and wish to do so...Here is your link! In honor of choosing our winners this week and sending them their fantastic sampler sets, I will be preparing a recipe that will use the California White Balsamic Vinegar as well as the Valencia Orange Extra Virgin Olive Oil (here after referred to as VOEVOO...because it makes me laugh). So this week's recipe is going to be......(drum roll please....)
Filet Mignon with Fresh Peach Sauce!!
I have not made this recipe in a long time and it's really a shame because this recipe just has Summer written all over it. Peaches are fresh and abundant now so it's really easy to get your hands on some beautiful big ripe peaches, and with the best steaks in the world sitting in our warehouse as we speak...it's time to bring back this classic summer favorite!
Well foodies, I hope you have all had a great start to your week and I'll be back tomorrow with our winning recipes! Good luck to all!
Well foodies, I hope you have all had a great start to your week and I'll be back tomorrow with our winning recipes! Good luck to all!
Friday, July 10, 2009
Images from King Crab Stuffed Maine Lobster Tails
Yay! It's Friday! I just finished getting my images together from my last recipe adventure so it's time to share :)
It's also time to let everyone know that this is the LAST WEEKEND TO ENTER MY GIVE AWAY and have a crack at winning either and "O" Balsamic Vinegar Sampler set or an "O" Extra Virgin Olive Oil Sampler set. Interested in winning? Check out how to enter here.
I can't wait to see what the winning recipes will be and who will receive these great sampler sets. I used my Eureka Lemon Olive oil in the Stuffed Maine Tail recipe, I think the addition of the lemon really set off the spices in the King Crab cakes. Well foodies, I hope everyone out there has an awesome weekend and I'll be back early next week to announce our winners! Thanks to all of you who have already entered!
It's also time to let everyone know that this is the LAST WEEKEND TO ENTER MY GIVE AWAY and have a crack at winning either and "O" Balsamic Vinegar Sampler set or an "O" Extra Virgin Olive Oil Sampler set. Interested in winning? Check out how to enter here.
I can't wait to see what the winning recipes will be and who will receive these great sampler sets. I used my Eureka Lemon Olive oil in the Stuffed Maine Tail recipe, I think the addition of the lemon really set off the spices in the King Crab cakes. Well foodies, I hope everyone out there has an awesome weekend and I'll be back early next week to announce our winners! Thanks to all of you who have already entered!
Thursday, July 9, 2009
King Crab Cake Stuffed Lobster Tails
Good Thursday morning all! Hope everyone out there is having a great week. Last night I prepared King Crab Cake stuffed Maine Lobster Tails. The recipe could not be easier, and the final product was not only beautiful, but delicious. I actually adapted this recipe from one we have on Livelob.com substituting Live Maine lobsters with two of our big 12-14 oz tails, and 1/2 of the butter called for with Eureka Lemon Olive oil from my "O" sampler. I love the flavor of Butter and lemon over lobster so I figured it would be a great addition to the flavor. I was right, and I definitely recommend trying the same with your own favorite flavored oil whatever that may be! Well here is the video and the recipe, I will be back later today to share the step by step pictures!
Ingredients
Pre-heat oven to 350°. Using a pair of kitchen scissors, cut the lobster shell in half lengthwise. Do this by starting at the tail and cut through the bottom side all the way to the front. Flip the lobster tail over and repeat this on the top side.
After the lobster tails are halved, cut a 1/4” deep slit into the length of the tail meat. Lay each lobster tail half on a lightly oiled or foil covered baking sheet and press the mini king crab cakes into the slit in the meat and covering the exposed meat on top.
Place the butter and garlic in a saute, and heat until garlic becomes fragrant. Brush or spoon garlic butter/oil over the Mini King Crab cakes. Place the tray in the oven on the center rack, for approximately 10 minutes or until stuffing is golden brown. Broil for 1-2 minutes for crisper top!
Ingredients
- Two 12-14 oz Maine Lobster Tails
- One dozen Mini King Crab Cakes
- 1 Tbsp. clarified butter
- 1 Eureka Lemon Extra Virgin Olive Oil
- 1 clove garlic, crushed
Pre-heat oven to 350°. Using a pair of kitchen scissors, cut the lobster shell in half lengthwise. Do this by starting at the tail and cut through the bottom side all the way to the front. Flip the lobster tail over and repeat this on the top side.
After the lobster tails are halved, cut a 1/4” deep slit into the length of the tail meat. Lay each lobster tail half on a lightly oiled or foil covered baking sheet and press the mini king crab cakes into the slit in the meat and covering the exposed meat on top.
Place the butter and garlic in a saute, and heat until garlic becomes fragrant. Brush or spoon garlic butter/oil over the Mini King Crab cakes. Place the tray in the oven on the center rack, for approximately 10 minutes or until stuffing is golden brown. Broil for 1-2 minutes for crisper top!
Tuesday, July 7, 2009
New Pre-Marinated Flat Iron Steaks from Lobster Gram
Good morning all. I hope this Tuesday finds everyone well and that you all had a rocking Fourth of July. Unfortunately we had quite a bit of rain here in Chicago over the weekend, but it hardly dampened spirits and it stopped in time for there to be a real fire works show when the sun went down. All in all, it was a great long weekend! Just before that nice long weekend, I was down in the Lobster Gram Test Kitchen preparing our newest product, Pre-Marinated Flat Iron Steaks. Flat Iron Steaks are all the rage these days, but to be honest, I had never prepared one myself so I knew it was going to be a learning experience. Fortunately for me, these delicious little beauties came sealed in their own individual packs with a fantastic marinade surrounding it. The smell when these steaks hit the grill was intoxicating and I wanted to pull them right back off and start eating lol. Thankfully I found the patients to let them cook and avoid illness from undercooked beef:) They turned out tender, flavorful and everything you would want in a great steak. It was so easy, and I was so glad I didn't dry it out! Well here are some pictures from my adventures, hope you guys enjoy! I'll be back in a few days with a Crab Stuffed Lobster Tail recipe. Happy Eating Foodies!
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