So Much Going On...So Little Time!

Sometimes there just are not enough hours in the day.
The last two weeks have been like that for me and I'm so glad I'm getting back to some sense of normalcy today.
Last week Tuesday, I finished my class for my Multi Channel Marketing Communications and gave my group presentation. We were supposed to have 5 in the group, 3 presented. Oh well, it went well and I got my certificate in the mail the other day :)
Also on Tuesday, friends of my family suffered a great loss when their house burned beyond use.
Apparently the wife went to go pick the boys up, and while she was gone the freezer in the basement malfunctioned and set the old pine paneling behind it on fire. The windows were all closed and the air was on, so the smoke and fire traveled to the third floor quickly, and no one noticed that it was burning. Yay brick.
By the time the family got back, it was already too late. The fire department was there and by some miracle, managed to save 3 of their 4 house pets. Lost was their 19 year old male cat. He was put down because he was already suffering from cancer, and was too old to revive in an oxygen tank for days. The firemen saved Puck, their Newfoundland dog, Won-ton, the pekingese, and their female cat, Roux.
And a miracle it was...Chicago literally just got pet oxygen masks for the fire departments in the last few weeks, and the local fire house that answered the call had just received their pet masks the very morning the house burned.
These animals were the very first to be saved with on site oxygen from the fire department in Chicago, and I'm so very glad of that.
The house is a total loss and must be gutted, but at least our friends are ok.
So that was Tuesday...
Thursday was my 26th Birthday.
Didn't do a whole lot. Went to work and had dinner plans for afterward at my favorite restaurant in Chicago; Sabatino's on Irving Park.
Incredible food, amazing staff and service, and I admit that I have a sweet spot for old school European places that still have a wandering string trio in the dining room.
The meal was incredible. Everything from the escargot to the very last bite of pistachio gelato with a chocolate liquor glaze was perfect. It was so nice to have someone else cook my steak for once lol. I was just happy my Birthday was not Wednesday. Wednesday is Lobster Night at Sabatino's haha.
The day I go out for Lobster is the day I'm committed to the asylum.
Quick pic of me on my way out the door to dinner on Thursday...

No..I usually don't smile in pictures...not even on my birthday ;)
I enjoyed a long weekend for my birthday, and ended it with the City Heat Annual RIP Run.
The purpose of this run is to go to the cemetery where most of the absent brothers are laid to rest and pay them a visit. It began in 1993 and has continued the first weekend in June ever since.
Here are some pictures from my Birthday and the RIP run.
Tomorrow I'll be putting up recipes and pictures for Herb Compound Butter Baked Lobster Tails!

Some of the club's bikes

in the Memorial building

City Heat Chicago Members

Wordless Wednesday- Ultimate Surf & Turf Sampler from Lobster Gram

Wordless Wednesday- Tomahawk Steaks

Staycation...Boston Style

We have had some gorgeous weather in Chicago recently.
Yeah, there was a TON of rain there for a while, but since last Thursday or so, it's been really nice. I didn't cook this weekend because there was a poker run for City Heat. Actually, a lot of the clubs showed up than just City Heat. There ended up being 220 people signed in on 150 motorcycles. It's an incredible sight to see; especially when getting that heard onto the Edens Expressway. I swear on my next run, I'll bring my Flip camera so I can show you guys what it's all about. It was a great time, and not shockingly, I am totally sunburned. Sunburns are always more fun to get than they are to wear for the next few days.
Thursday, I was hanging out in the Kitchen with Dan "The Lobster Man" and cooking up a Boston Party Gram for our annual Lobster Gram Staycation event.
It was definitely great to be out of the office and out in the sunshine for an afternoon.
There was a lot of work to get done, but we still found time to sit down after everything was wrapped up and enjoy the Boston Party Gram we had prepared in the NEW Professional Seafood Steamer Pot.
As always, I'm still amazed by how much food we include in a dinner for two. There was enough food in just that package to feed Dan and I, as well as his neighbors who stopped by to have lunch with us. Really...when a dinner for two feeds 4 adults, you know that's a huge feast.
So, here are some pictures from our adventures last week. I'll be posting more pictures this week from the Ultimate Surf & Turf Sampler & Tomahawk Steaks!
Happy Eating Foodies!

Lobster Gram's Boston Party Gram

NEW Professional 19qt Seafood Steamer Pot

Snow Crab Cocktail Claws

Live Maine Lobsters from the Boston Party Gram

Live Lobster with a Massive Crusher claw. We actually were forced to open that with a hammer.

Snow Crab Cocktail Claws and Chowder from the Boston Party Gram

A little bit of Maine delivered to the heart of Illinois. What a wonderful concept!

Perfectly Steamed Boston Party Feast
Ingredients & Equipment

• Two Live Maine Lobsters (select size below)
• One lb. each: Fresh Littleneck Clams & PEI Mussels
• One 20 oz. New England Clam Chowder
• One lb. of Snow Crab Claws
• Two servings New Potatoes & Sweet Corn
• Fresh Whole Lemon
• Clarified Butter
• Seafood Steamer Pot
• Tongs
• Kitchen timer
  

Directions
Fill the bottom of the steamer pot with about 4 cups of water. Bring to a boil over a high heat while covered. Once steam is streaming through the bottom of the interior of the pot, put the corn and potatoes into the pot and cover. Allow to steam for 5-10 minutes alone before adding shellfish.
After 5-10 minutes, add Live Lobsters, Clams and Mussels to the steamer pot and cover.
Set kitchen timer for 10 minutes.
Once time is up, remove shellfish from the steamer pot, allow to cool slightly and serve with plenty of lemon and butter.
Happy Eating Foodies!

Meatless Monday- Red Wine Mushroom Risotto

Last week, the Lobster Gram Creative Director Nancy, brought me some Red Wine Mushroom Risotto. Had it for lunch and it was mouthwatering!
I'm in the process of bugging her for the recipe, so as soon as I have it...I will be thrilled to share!
For the time being...just feast your eyes ;)

Wordless Wednesday- Baby Shower in the Office

BBQ Bison Steaks and Crab Stuffed Lobster Tails for Mother's Day from Lobster Gram!

Good Monday morning foodies! I hope everyone had a relaxing weekend. For all of you Moms out there...I hope you enjoyed Mother's Day.
As I myself am not a Mom, nor do I ever plan to be, this weekend was all about my Mom.
Unfortunately she had to work both Saturday and Sunday, but that gave me plenty of time to get everything prepared for our late lunch/early dinner on Sunday.
Because Mother's Day is such a special occasion in my family (my Mother raised both my sister and I single handed) I decided nothing less than a great Surf & Turf feast would do the trick.
But I'm not just talking any Surf & Turf...it had to be unique. As unique as my Mom is, if that's even possible.
The answer came to me Friday...
Crab Stuffed Maine Lobster Tails and Bison Steaks with my (now) famous homemade Hot & Sweet BBQ Sauce (heh, it's kinda like me :).
Extra Surf & Exotic Large Game Turf...that sounds like a meal worthy of the strong willed woman who raised me.
So it began on Saturday. I had to prepare the BBQ Sauce for the Recipe. I didn't take any pictures of this process, but BBQ sauce really isn't that photogenic to begin with. Oh well.
So in lieu of pictures...here is the recipe to my very best BBQ Sauce. I hope you enjoy it.

Nikki's Hot & Sweet BBQ Sauce

Ingredients
1/2 cup 18 Year old traditional Balsamic Vinegar
1/2 cup Pear & Cinnamon Balsamic Vinegar
1 cup dry red wine
2 cups ketchup
2/3 cup brown sugar
4 tbs minced fresh garlic
2 tsp. fresh lemon juice
2 Tbsp. Worcestershire sauce
2 Tbsp. Spicy Apple Cinnamon Ginger Mustard
1 tsp. salt
1 tsp. fresh ground black pepper
Hot sauce to taste (I use regular Louisiana Hot Sauce)

Directions:
Place all ingredients together in a medium cooking pot and bring to a boil while stirring occasionally. Reduce mixture until about half. Once sauce is sufficiently thickened, allow it to cool and jar it immediately. Allow to sit overnight for maximum flavors.

So...here are the pictures from my weekend of food. I also had a chance to swing into my favorite vendor's location on Saturday and pick up some tasty treats for myself.
Happy Eating foodies!

Raspberry Cheesecake Heart with Chocolate Decoration

Mini Chocolate Mousse Heart Cakes

Plain NY Cheesecake

NEW- Petite Fours

Giant Strawberry dipped in three types of chocolate.

Mom's Surf & Turf Feast for Mother's Day 2010

Bison Rib Eye Steak and NY Strip Steaks from Lobster Gram

Crab Stuffed Maine Lobster Tails from Lobster Gram

Lobster Gram Bison Steaks for Mother's Day Dinner

Steak & Tails...it does not get much better than this!

Bison Surf & Turf for Mother's Day.

Home Made Berry Cobbler