Tuesday, December 8, 2009
Lobster Hush Puppies
Ingredients
Oil, for frying
3/4 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cayenne pepper
2 large eggs
3/4 cup buttermilk
1 chopped green onions
Salt & pepper
1 pound cooked Lobster meat
Directions
Heat oil to 350. In a large bowl, combine cornmeal, flour, baking powder, baking soda, salt & pepper to taste, and cayenne pepper. Add all wet ingredients except Lobster meat and whisk until combined. Lightly fold in cooked lobster meat and set batter aside for 10 minutes.
Dip spoon into water and then a spoonful of the hush-puppy mixture. This will allow mixture to easily fall off the spoon. Drop by tablespoonfuls into hot oil, and fry until golden brown. Drain on paper towels and serve hot!
Lobster Grilled Cheese
Lobster Grilled Cheese
Ingredients
10-12 oz Cooked Maine Lobster Meat
1/8 cup shredded fresh mozzarella cheese
1/8 cup fresh goat cheese
1/8 cup fresh sharp cheddar cheese
2 tbs mustard,
1 tbs lemon juice
1 chopped green onion
salt and pepper to taste
Bread
butter
Directions
Combine all ingredients except for the cheeses. Butter one side of a piece of bread and lay it down on the hot griddle pan. Spread the lobster mixture on the bread and top with cheeses to your taste. Top the lobster with another piece of buttered bread (butter side out) and cook until both sides are toasted, and the cheeses have melted.
Monday, December 7, 2009
Images from Lobster Grilled Cheese and Lobster Hush-Puppies
Ok..here is how this is going to work.
Images today, recipes tomorrow :)
Sorry folks, short on time today!
Images today, recipes tomorrow :)
Sorry folks, short on time today!
Lobster Grilled Cheese and Lobster Hush-puppies
Good Monday Morning Foodies! How was everyone's weekend? Mine was super busy but fantastic. Saturday, I went down to the new Chicago French Market at 131 N Clinton. It was packed with holiday shoppers, but all the fresh cheese, produce and everything else was just great. I'll be making regular trips down there from now on.
After that, I went up to the Cristkindl Market here in Chicago. It's one of my favorite Christmas activities. I also got my Christmas tree up and the house decorated...and I spend Sunday cooking and baking.
I decided it would be a great weekend for some comfort food, so I decided to make my ultimate comfort food, Lobster Grilled Cheese. I had decided to make Hush-puppies with this recipe, so I thought, what the heck...lets throw some Lobster into the hush-puppies as well.
The result...phenomenal.
So here is the video for that little adventure, and I'll post the recipes with the images next!
Happy eating foodies!
After that, I went up to the Cristkindl Market here in Chicago. It's one of my favorite Christmas activities. I also got my Christmas tree up and the house decorated...and I spend Sunday cooking and baking.
I decided it would be a great weekend for some comfort food, so I decided to make my ultimate comfort food, Lobster Grilled Cheese. I had decided to make Hush-puppies with this recipe, so I thought, what the heck...lets throw some Lobster into the hush-puppies as well.
The result...phenomenal.
So here is the video for that little adventure, and I'll post the recipes with the images next!
Happy eating foodies!
Monday, November 30, 2009
Angus New York Strip Steaks with Red Wine Reduction
Good Monday morning Foodies! I hope everyone had a great long extended weekend! I had a lot planned for this weekend, but as I should know by now, planning stuff usually means that you have made plans that are going to fall through. Murphy's law I guess, but at least I still got to cook on Sunday.
Sunday, I prepared two of our 16 oz Angus Strip Steaks with a VERY simple red wine reduction sauce, and it was fantastic. In my experience, the best meals are the ones that are super simple, and designed to augment the natural flavors and textures. This recipe, is that to a "T".
I was unable to get video of this endeavor (Someone left their flip in the office), but fortunately...I got some tasty pictures of the whole process.
So here is the recipe, and the images.
Happy eating foodies!
Sunday, I prepared two of our 16 oz Angus Strip Steaks with a VERY simple red wine reduction sauce, and it was fantastic. In my experience, the best meals are the ones that are super simple, and designed to augment the natural flavors and textures. This recipe, is that to a "T".
I was unable to get video of this endeavor (Someone left their flip in the office), but fortunately...I got some tasty pictures of the whole process.
So here is the recipe, and the images.
Happy eating foodies!
For Each 16 oz New York Strip Steak you will need the following:
3/4 Cup Red Wine
Salt & Pepper to taste
2-3 tbs cold unsalted butter, cubed
1/2 large shallot
Directions:
Heat the skillet before placing steaks in it.
Put steaks into heated skillet, fat side down so it can render into the skillet.
Cook steaks on fat side for 3-4 minutes until steak has released most of the fat.
Flip steak on the flat side and cook another 3-5 minutes, flip to the other side and cook for another 10 for medium rare. If you like your steak more well done, leave it in longer.
After steaks have cooked to your taste, remove them from the skillet and set aside under tin foil to keep warm. Add wine, chopped shallot and butter to skillet with drippings and reduce by half (15-20 minutes),
After sauce has reduced, serve immediately with warm steak.
Bon Appetite!
3/4 Cup Red Wine
Salt & Pepper to taste
2-3 tbs cold unsalted butter, cubed
1/2 large shallot
Directions:
Heat the skillet before placing steaks in it.
Put steaks into heated skillet, fat side down so it can render into the skillet.
Cook steaks on fat side for 3-4 minutes until steak has released most of the fat.
Flip steak on the flat side and cook another 3-5 minutes, flip to the other side and cook for another 10 for medium rare. If you like your steak more well done, leave it in longer.
After steaks have cooked to your taste, remove them from the skillet and set aside under tin foil to keep warm. Add wine, chopped shallot and butter to skillet with drippings and reduce by half (15-20 minutes),
After sauce has reduced, serve immediately with warm steak.
Bon Appetite!
Friday, November 27, 2009
Thanksgiving & The Best Turkey I have EVER had
It's the Friday after Thanksgiving, and instead of being trampled down in a store, I will be here in the office, patiently awaiting the feast of Thanksgiving left overs that waiting for me at home.
Yesterday, I made my first entire Turkey. I was a little nervous because the last thing anyone wants on Thanksgiving is a dry bird, but I was up for the challenge.
Besides, even if the Turkey wasn't perfect...my Mom and Oma couldn't be that mean about it...could they? (For future reference, yes: the elder generations of a German family can be down right cruel when it comes to judging others cooking skills)
Nerves aside, I decided that since it was a year of firsts, I would also treat the turkey to 24 hours of flavor with an AMAZING Turkey Brine that was sent to me by the Spice Hunter.
It sounded really good. Brown Sugar, Pepper, Sea Salt, Rosemary, Thyme, Sage, Cranberry, Juniper berries, simple and flavorful.
My turkey was tender and juicy, it literally fell off the bones when I tried to place it on the serving platter. Every person at the dinner table raved about how incredible this turkey was, and how we will never prepare a turkey without it again.
Yesterday, I made my first entire Turkey. I was a little nervous because the last thing anyone wants on Thanksgiving is a dry bird, but I was up for the challenge.
Besides, even if the Turkey wasn't perfect...my Mom and Oma couldn't be that mean about it...could they? (For future reference, yes: the elder generations of a German family can be down right cruel when it comes to judging others cooking skills)
Nerves aside, I decided that since it was a year of firsts, I would also treat the turkey to 24 hours of flavor with an AMAZING Turkey Brine that was sent to me by the Spice Hunter.
It sounded really good. Brown Sugar, Pepper, Sea Salt, Rosemary, Thyme, Sage, Cranberry, Juniper berries, simple and flavorful.
My turkey was tender and juicy, it literally fell off the bones when I tried to place it on the serving platter. Every person at the dinner table raved about how incredible this turkey was, and how we will never prepare a turkey without it again.
Nikki's Cooking -1
Judgmental family-0
Judgmental family-0
The turkey wasn't pretty enough to take pictures of because it had fallen off the bones, but presentation does not matter when it's only close family gathered around the table.
So the moral of this Thanksgiving story is: Go to the Spice Hunter, and get some of that turkey brine!
After the turkey was carved and served and everyone had their fill of stuffing, mashed potatoes, green beans, cranberries and fresh bread, we served dessert which of course, came from Lobster Gram. After all, it's just not a special occasion around my house without the Lobster Gram food. For dessert, we had one of our new 6lb Apple Pies which is always a HUGE hit;
After that, no one was able to move for a few hours lol. Overall, Thanksgiving was a smashing success, and I'm really looking forward to this weekend when I prepare some Angus New York Strip Steaks with a Red Wine Sauce.
Happy Eating Foodies :)
So the moral of this Thanksgiving story is: Go to the Spice Hunter, and get some of that turkey brine!
After the turkey was carved and served and everyone had their fill of stuffing, mashed potatoes, green beans, cranberries and fresh bread, we served dessert which of course, came from Lobster Gram. After all, it's just not a special occasion around my house without the Lobster Gram food. For dessert, we had one of our new 6lb Apple Pies which is always a HUGE hit;
After that, no one was able to move for a few hours lol. Overall, Thanksgiving was a smashing success, and I'm really looking forward to this weekend when I prepare some Angus New York Strip Steaks with a Red Wine Sauce.
Happy Eating Foodies :)
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