The Perfect Fall Weekend- Apple Stuffed Pork Chops

Good Friday morning friends and foodies. It's a gorgeous fall day here in Chicago, and I am really looking forward to doing some cooking over the weekend.
After doing 3 fantastic seafood recipes during October (National Seafood Month) so I figured it's about time we get back to some great gourmet meats!
Admittedly, I am your typical Chicago carnivore.
The average Chicagoan consumes 7lb more beef per year than the average American residing in any other city, and everyone knows Americans consume the most beef overall. So I guess you could call Chicago the beef consumption capitol of the world. I honestly don't even want to see the figures on our pork consumption :)
On the topic of pork....it is going to be the feature item for my recipe this weekend. I'm going to be making a fall favorite of mine with a NEW Lobster Gram product I have never tried before, our Niman Ranch all natural 10oz bone in pork chops. I have only become aware of Niman Ranch in the last year or so since we started working with them, and I have to say...I'm a HUGE fan. The Spiral Cut Holiday Ham we carry I prepared in the office for the trial...it served 20 people and everyone had rave reviews. It's easy to be an awesome cook when you start with outstanding ingredients like meats from Niman Ranch.
Anyway...back to the recipe. Apple Stuffed Pork Chops.
I have a great apple stuffing recipe that will be stuffed into the pork chops and baked.
My kitchen is going to smell like fantastic pork and apples.
In short, my kitchen is going to smell like fall, and I can't wait! It's making me hungry just thinking about it!
So...I won't share the recipe until Monday when I post the video and other image, but to give you an idea of what I'm starting with, here are some images from the frozen shipment that arrived today.
Happy Eating Foodies!

What Kind of Lobster Tail are You?

Every now and then, we here at Lobster Gram are asked a very simple question, that's not at all easy to answer.
"Which Lobster Tail do you prefer"?
Although there really are only 7 choices, the differences between them are vast.

Cold water lobster tails yield a sweeter, denser lobster meat.

Warm water tails provide a more mild flavor with a velvety texture.

Making Campfire Lobster tails? Go with the New Zealand. Steaming the butter and lemon with them brings out their mild deliciousness.
Making Fettuccine Alfredo with lobster in the sauce? Go with the Maine Lobster tails. Their firm texture and sweetness will pair well with the bold flavor of your cream sauce.
So, we started to think. Does the kind of person you are dictate what food flavors you are drawn to? We think so! Hence, the Lobster Quiz was created to pair your personality with the best matching lobster tail option.
Give it a try and see what lobster tail you are!

Images from Dungeness Crab Stuffed Bell Peppers

Ok folks...here are the images from this week's recipe! These are the first food images I have taken with the new Nikon, and I think they are WAY better than the images I used previously that had been clipped from Flip videos.
Take a look, let me know what you think!

Dungeness Crab Stuffed Bell Peppers

Good Monday morning Foodies, and Happy November! I hope everyone had a great Halloween...I know I did!
It was chilly over the weekend (Shocker, Shocker) so I decided that Sunday would be the day to stay home and cook. This week's recipe: Dungeness Crab Stuffed Bell Peppers.
Honestly folks...this is one of the best crab recipes I have ever enjoyed. The stuffing stayed a bit crisp, the peppers were not overcooked and bursting with flavor and the sweet mild Dungeness crab meat melded so well with the fresh Mozzarella & Parmesan cheeses.
That crab stuffing was to die for. I must find new uses for it, and try it with Lobster. In my experience anything that is awesome with crab, will be even more so with a nice Maine or Tristan Lobster Tail. More on that experiment later!
Also, this weekend was the first time I got to test drive my new Nikon :)
Gone are the days of slightly blurry photography clipped from the Flip camera. My Flip is outstanding when it comes to video, but for still photography, it was time to move on up!
So here are the recipe and video for the Dungeness Crab Stuffed Bell Peppers. Good photography coming soon!

Dungeness Crab Stuffed Bell Peppers
Ingredients
1/2 cup Panko breadcrumbs
The meat of 1 11/2 -2lb Dungeness Crab
1 stalk celery, chopped
1/2 dry minced onion
4 bell peppers
1 garlic clove, minced
1/4 teaspoon cayenne pepper
salt and pepper to taste
1/4 cup butter
1/2 cup shredded fresh mozzarella cheese
1/2 cup shredded Parmesan cheese

Directions
Sauté vegetables, excluding bell peppers, in clarified butter until tender (about 5 minutes). Mix in the Crab Meat and bread crumbs. Season to taste with salt and pepper. Stuff bell peppers and cover tops with cheese. Bake 350°F for 30 minutes covered with tinfoil. Remove tinfoil after 30 minutes and continue to bake for another 10 minutes uncovered until cheese becomes brown on top.
Serve immediately.

Crab Saute Scampi

Good Monday morning Foodies! I hope everyone had a nice relaxing weekend!
I spent Saturday evening preparing another great seafood dish in honor of National Seafood Month! This week's recipe was an easy Crab Saute Scampi with Lobster Gram's Fresh Catch Jonah Crab Meat.
The Fresh Catch Jonah Crab Meat from Lobster Gram is ideal for so many recipes because of how convenient it is! Two lbs of this fresh Jonah Crab Meat already cooked, picked and shelled for you! All you have to do is find your favorite recipe and toss in the crab!
Gourmet does not have to mean complicated! In my experience, the easiest way to create a five star feast is working with quality products and letting that quality shine through.
This recipe is a great example of just that!

How to Make Crab Saute Scampi


Ingredients
12 oz. cooked Jonah Crab meat
1/2 cup butter
3 tablespoons chopped garlic
1/2 cup white wine
1 teaspoon of lemon juice
1/4 cup clam juice or chicken broth
Pinch salt, pepper, garlic powder, and parsley
1 lb. cooked pasta

Directions
In a medium sauté pan, melt the 1/4 cup of butter and sauté the garlic until it is golden brown. Add white wine, clam juice or chicken broth and spices and bring to a boil. Let sauce boil away until half is left. Add the crab meat and return to a simmer. Reduce heat, add the remaining butter and simmer until the butter melts and the sauce thickens. Serve at once over your favorite pasta. Garnish with chopped parsley.

Edible...Yes. But I Won't be Cooking Him (Her?)

Here at the office, I have a small fish tank on my desk. Inside this tank is some fish gravel, some fake plastic plants and an electric blue crayfish I have had for about a year.
Crayfish taste good, but I won't allow this guy to get cooked (much to the dismay of a few co-workers)
The other day, he started tearing up his tank. He was climbing the plants as high as he could, and for a while I thought he was trying to escape.
I managed to get some pictures of his aquatic acrobatic routine.
So here is my blue crayfish...acting strange.

Just a Few Images from Vacation!

Ok guys, as promised here are some images from my vacation. I start off with the pictures from the trip home because they are the most recent. The Colors on the way up were just brilliant. Bayfield and Madeline Island are perfect for a secluded get away and seeing the colored trees dusted with fresh snow couldn't have been more picture-perfect. Enjoy!

This is what the trees looked like on the way home. Still colorful and covered in fresh snow!

Snowy Pines on the way Home

"The Shire" That's what I called the boy's attempt to keep snow and wind away from the campsite.

The trees on the drive up were gorgeous!

This is lake superior from behind the La Pointe Indian Cemetery on Madeline Island

Lake Superior from Big Bay Road

Leaving Bayfield Wisconsin on the Boat for Madeline Island

From the Deck: Bayfield