Tuesday, August 16, 2011

A Peanut Butter Pie for Mikey

This morning, while I was looking over blog updates and reviewing the newest recipes on FoodBuzz, I starting seeing a number of posts about Peanut Butter Pie for Mikey. After seeing it for the third or fourth time, I had to see what it was all about. What I found, was absolutely heartbreaking. I found myself on the blog of Jennifer Perillo, In Jennie's Kitchen.
This past Sunday, Jennifer lost her husband, Mikey to a sudden heart attack. Unexpectedly, his young life was cut short on a sunny Sunday, and his wife and daughters are left to try and cope with their tremendous loss.
Peanut Butter Pie was Mikey's favorite. Jennifer was going to make it for him...just as soon as she found the time. Maybe for his birthday...maybe when things were not as hectic.
That hit me right there. Far, far too close to home.
I have already lost several people in my life who are close to me, and I should know better than to put things off for another day. That day can so easily never come about.
It's been getting worse over the last few months. I seemingly have had time for nothing.
I am getting married in six weeks. There are plans to be made, phone calls to make and vendors to coordinate. There are honeymoon plans to review, rental cars to pick up and alterations that need to be scheduled.
So little time to sit down together, enjoy a conversation that does not end in a to-do list.
That's changing tonight.
Tonight, we are not going to worry about who needs to do what.
We won't assemble centerpieces or count down how many tomorrows we have to "waste" until we are married.
Tonight, we are going to go home, prepare a meal together and enjoy what we have right now, a bonded friendship, a deep mutual respect and a constant admiration of each other that is the reason we are solidifying what we share.
Tomorrow will come soon enough, and six weeks will pass in the blink of an eye. Tonight, we will make dinner, and share a Peanut Butter Pie.
I don't even want to put off making it until Friday. I want to share it with the man I love tonight and be grateful that we have shared so much, and have so much to be excited for. The present, just as much as the future.

From: In Jennie's Kitchen Creamy Peanut Butter Pie

Serves 10 to 12

8 ounces chocolate cookies

4 tablespoons butter, melted

4 ounces finely chopped chocolate or semi-sweet chocolate chips

1/4 cup chopped peanuts

1 cup heavy cream

8 ounces cream cheese

1 cup creamy-style peanut butter

1 cup confectioner's sugar

1 – 14 ounce can sweetened condensed milk

1 teaspoon vanilla extract

1 teaspoon freshly squeezed lemon juice

Add the cookies to the bowl of a food processor and pulse into fine crumbs. Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well. Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan.

Melt the chocolate in a double boiler or in the microwave. Pour over bottom of cookie crust and spread to the edges using an off-set spatula. Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.

Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form. Transfer to a small bowl and store in refrigerator until ready to use. Place the cream cheese and peanut butter in a deep bowl. Beat on medium speed until light and fluffy. Reduce speed to low and gradually beat in the confectioner's sugar. Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.

Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream). Fold in the remaining whipped cream. Pour the filling into the prepared springform pan. Drizzle the melted chocolate on top, if using, and refrigerate for three hours or overnight before serving.

Friday, May 27, 2011

Images from Mini Crab Cake Stuffed Filet Cut Rib Eye Steaks

FINALLY! It's Memorial Day weekend! I know I am going to be doing some grilling over the weekend but, until I get to that, I just have to share these pictures from preparing the Mini Maryland Crab Cake Stuffed Filet Mignon for the Memorial Day Staycation. These pictures make me so antsy to get home and do some grilling! I hope everyone out there has a happy and safe Memorial Day Weekend!

Tuesday, May 24, 2011

Tutorial Tuesday- Filet Cut Rib Eye Steaks Stuffed with Mini Maryland Crab Cakes

It's almost Memorial Day weekend! Three blissful days off of work and out of the office that should be used for soaking up the sun, grilling and generally enjoying yourself.
Memorial Day has meant the beginning of something special for Lobster Gram...not only is it the official kick off of Summer Grilling Season, it marks the official start of Lobster Gram's Third Annual Staycation Series!
This year, we start with our Memorial Day Staycation recipe: Filet Cut Rib Eye Steaks stuffed with Mini Maryland Style Crab Cakes. This recipe is fast, easy to enjoy and for a limited time, if you order the four 8 oz Filet Cut Rib Eye Steaks, we will send you one dozen Mini Maryland Style Crab Cakes to either stuff in your steaks, or enjoy as an appetizer FREE!
How easy is this recipe? Watch the video below of Dan "The Lobster Man" , Founder of Lobster Gram creating the very same recipe in his own kitchen and see for yourself!

Recipe: Mini Crab Cake Stuffed Filet Cut Rib Eye Steaks
  • Four 8 oz Filet Cut Rib Eye Steaks
  • Eight .75 oz Mini Maryland Style Crab Cakes
Melt clarified butter in a saute pan on high. Once the butter is heated, unwrap the crab cakes and place them one by one into the pan. Once all crab cakes are added, cook for two minutes and then flip with a spatula. Cook for another two minutes on the other side. Once the cakes have a light brown coat, remove them from the pan and let them rest on a plate until the steaks are stuffed. (It's also helps to eat a few crab cakes to get your appetite ready!)
Preheat your grill to high while preparing the steaks. Remove each steak from it's vacuum sealed pouch and pat dry. Holding the steak on it's side, gently cut a pouch into the steak going directly to the center. Be careful not to cut the steak in half. Once the cut has been made, take 2 crab cakes and stuff the pouch. Try to get all of the crab cake inside the cake so it does not dry out. Repeat with the three other steaks.
Once all steaks are stuffed, place them on the grill and grill with cover on until steaks are cooked to your liking. Let steaks rest 10 minutes before serving with an ice cold beer!

Friday, May 20, 2011

Super Jumbo Live Maine Lobsters

It's that time of year again friends and foodies...
Father's Day is just around the corner, and Lobster Gram has brought back the ever popular "Big Daddy" Lobster dinner with 3lb Super Jumbo Live Maine Lobsters!
Shopping for a Dad that has everything? This is the answer to your shopping quandary!
Here is a video of Dan "The Lobster Man" of Lobster Gram preparing two Super Jumbo Live Maine Lobsters, and two one pound live Maine Lobsters to show you the difference.
Check it out! A little later today, I'll post some of the still images from this Lobster Feast!
Bon appetite foodies, and have a wonderful weekend!

Thursday, May 5, 2011

Forte' Fat: Kobe Beef Steak and Main Lobster Tails

Forte' Fat: Kobe Beef Steak and Main Lobster Tails: "42 years ago and 9ish months (September 1968), a 16 year old Surfer girl and boy went to go see Planet of the Apes at a drive-in after a day..."

Tuesday, May 3, 2011

The Spicy Lobster Boil Tea Towel

Lobster Gram just began carrying a limited number of new Lobster Kitchen Accessories to our web site for Mother's Day and we had one item in particular I just fell in love with. It's a simple tea towel for the kitchen (see: Kitchen towel, Dish rag etc.)that has one major difference.
A Recipe...for a Spicy Lobster Boil printed right there on the towel. No...really! It's an incredibly useful kitchen item that doubles as a recipe card. Who knew kitchen towels could mutli-task?
And it's cute to boot...
See what I mean? I know I'm picking up a few to add to my lobster kitchen collection.
And for those of you who are unsure what a spicy Lobster Boil is, here is the recipe.
Bon Appetite foodies. Don't forget Mom this Sunday!

Spicy Lobster Boil Recipe from the Tea Towel

3 gallons of water
2 large onions, quartered
10 cloves of peeled and cut garlic
2 lemons, sliced
2 oranges, sliced
5 stalks celery, chopped
6 fresh Jalapeno Peppers
4 tbs Sea Salt
4 tbs Black Pepper

Fill a large pot with the water. Add all remaining ingredients and bring to a full rolling boil for 20 minutes. Add the Lobsters and cover the pot. Boil for another 15 minutes. Remove lobsters and rinse with cold water.

Monday, April 25, 2011