Seafood Cocktail for Super Bowl Sunday!

I decided to throw a little party this Super Bowl Sunday. I have invited some friends and family over, and I intend to make a whole bunch of this stuff. I figure with all the delicious junk food we will have there, we should really have something healthy. This recipe is so quick and easy and makes a fantastic presentation. Hopefully this will go over as well as the pizza does!

Ingredients

• 3/4 pound cooked large shrimp (peeled, deveined, tails removed), halved crosswise
• 1/2 pound fresh Jonah crab meat, cartilage removed
• 1/2 pound fresh lobster meat, cut into 1/2-inch pieces
• 1/4 cup finely diced carrot
  
• 1/4 cup finely diced celery
  
• 1 tablespoon drained tiny capers
  
• Salt and freshly ground black pepper, to taste
  
• 1 teaspoon finely minced red or green jalapeno pepper, ribs and seeds removed
  
• 2 tablespoons chopped fresh flat-leaf parsley
  
• 1/3 cup Eureka Lemon Olive Oil
• 3 tablespoons fresh lemon juice

Recipe Directions
Place the shrimp, crab, lobster, carrot, celery and capers in a large bowl. Using a rubber spatula, gently fold together the ingredients, being careful not to break up the crab too much. Season with salt and pepper. Add the jalapeno pepper and parsley, then carefully fold in the olive oil and lemon juice, tasting as you go along. Adjust the seasonings and serve immediately, or chill for up to 6 hours. Divide seafood between 8 wine glasses for serving.
Source:Seafood Cocktail Recipe

Grilled and Breaded Pork Chops with the Family!

I'm having some family over for dinner tonight so I needed a recipe for a few more people than usual. This is a great bone in pork chop recipe that's always a favorite with my family. I think I'm going to make some macaroni and cheese from scratch to go with this...it's just too good of a comfort meal to pass up!

Ingredients

• 4 cups fine fresh bread crumbs (from 10 slices firm white sandwich bread)
  
• 3/4 oz finely grated Parmigiano-Reggiano (2/3 cup)
  
• Rounded 1/2 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• 8 (3/4- to 1-inch-thick) bone-in center-cut pork chops (4 1/2 lb)
  
• 1 cup olive oil

Recipe Directions
Put oven rack in middle position and preheat oven to 350°F. Spread bread crumbs in a shallow baking pan and toast in oven, stirring once or twice, until dry but not golden, 7 to 10 minutes. Cool bread crumbs completely, then stir together with cheese, salt, and pepper in a shallow bowl or a 9-inch pie plate. Lightly season chops with additional salt and pepper. Line a baking sheet with wax paper. Put oil in another shallow bowl or 9-inch pie plate. Dip each chop in oil, letting excess drip off, then dredge both sides of chop in bread-crumb mixture, pressing gently to help crumbs adhere, and transfer to baking sheet. Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). Grill chops on well-oiled grill rack, covered only if using gas grill, turning over once or twice, until pork is cooked through and crumbs are golden brown, about 10 minutes total. .
Source:Grilled and Breaded Center Cut Pork Chop Recipe

Crab Stuffed Filet Mignon with Whiskey Peppercorn Sauce

I tried this great recipe for the first time over the weekend. It was absolutely phenominal! The sauce that is prepared with this steak, would also be awesome for Buffalo steaks. I'm so going to try that the next time I get some Bison sent in from Maine!

Ingredients
Crab Stuffing

• 2 tablespoons olive oil
  
• 1 teaspoon minced onion
  
• 1 teaspoon minced green onion
  
• 1 teaspoon minced garlic
  
• 1 teaspoon minced celery
  
• 1 teaspoon minced green bell pepper
  
• 2 tablespoons shrimp stock or water
  
• 6 oz jonah crab meat
• 2 tablespoons bread crumbs
  
• 1 teaspoon Cajun seasoning

Peppercorn Sauce

• 1 1/4 cups beef broth
  
• 1 teaspoon cracked black pepper
  
• 1 fluid ounce whiskey
  
• 1 cup heavy cream

Steaks

• 4 (6 ounce) filet mignon steaks
• 4 slices bacon, cooked lightly
  
• salt and cracked black pepper to taste
  
• 1 tablespoon olive oil
  
• 1 clove garlic, minced
  
• 1 teaspoon minced shallot
  
• 1 cup crimini mushrooms, sliced
  
• 1 fluid ounce whiskey
  
• 1 teaspoon Dijon mustard

Directions
Make Crab Stuffing: Heat 2 tablespoons olive oil in a large skillet. Saute onion, green onion, garlic, celery, and green pepper until tender. Stir in shrimp stock, crab meat, bread crumbs, and Cajun seasoning. Remove from heat, and set aside.
Prepare Peppercorn Sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently. Add1 ounce whiskey and 1 cup cream. Continue simmering until reduced to 1 cup. Remove from heat, and set aside.
Prepare Steaks: Slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around side, and secure with toothpicks. Season to taste with salt and pepper; set aside. Heat olive oil in a large cast iron skillet over medium heat. Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender. Remove mushroom mixture, and set aside. Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm. Deglaze skillet with 1 ounce whiskey. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate. Top with sauce.
Source:Dinner & Drinks