1,000 Followers and FREE Double Fudge Mint Brownies

Good morning Foodies! It's a sunny (but chilly) Wednesday here in Chicago, and I just got done placing the order for the Twitter Give Away I did yesterday!
In celebration of reaching 1,000 followers on Twitter, I gave three lucky @NikkiTheFoodie followers 68 oz of sheer gourmet decadence with our Double Fudge Mint Brownies.
I love giving away great gourmet prizes, and I'm particularly fond of this item not only because it's chocolate (drool) but because the photography for it was taken by me!
I cut up a huge slab of brownies, set up my light box and chocolate mint ecstasy followed...

Yeah...it's like that.
I need a brownie now!
So...the three lucky winners are as follows:
@Calla68
@I8LA
@FujiMama

Congratulations to all three of you. Your Brownies are shipping UPS Ground out of Biddeford Maine today, and I truly hope you enjoy them!

Meal Planning for The Middle of Nowhere

Good Tuesday morning to you friends and foodies. It's a misty gray Tuesday here in Chicago, and I'm trying to push that out of my head in favor of thoughts of my camping excursion.
Obviously on of the biggest parts of my vacations is always the food. So in the spirit of vacation equals good eats, I have started meal planning so I can create a shopping list for tomorrow.
I think I have the entire meal plan worked out from Friday night to Monday morning...and reading over it is making me hungry.
So here we go...recipes for this camping trip.
Friday Night:
Meal- Dinner
Menu- Grilled Cheeseburgers on Pretzel Buns. Campfire Baked Beans & Smore's for dessert with Hot Buttered Rum.

Yes...Pretzel buns. In my book, there is no better bun for a big thick juicy burger than a stout flavorful pretzel bun. And to my massive joy, there happens to be a bakery on the island we are going to so that means fresh baked bread every day. I think I have died and gone to carb heaven.
Saturday
Meal-Breakfast
Menu-Campfire Skillet Breakfast
Ingredients
1/2 lb smoked apple-wood bacon
4 cups of red potatoes peeled and cubed
1/2 onion chopped
6 eggs beaten with salt and pepper to taste
1 Cup shredded cheddar cheese

Directions
Cook bacon until just slightly firm in a cast iron skillet over medium heat. remove bacon from skillet and set aside. Stir potatoes and onion into the bacon fat. Cover and cook until potatoes are soft. About 10 minutes.
Crumble bacon back into the potatoes, stir in eggs, cover and cook until set. About 2 minutes. Sprinkle with cheese and allow to melt. Serve immediately.

This along with some biscuits and some coffee...I'll be good for the day.

On Saturday we plan on going to the City of Big Bay Wisconsin, so we are going to try and find a cool restaurant there. More on that later.
Meal: Dinner- Saturday Night
Menu: 8-10 oz Maine Lobster Tails 6 oz Filet Mignon, Campfire Baked Potatoes and Fresh bakery bread.
For Dessert: Warm Campfire Baked Apples filled with Caramel.

Campfire Lobster Tails. I love this recipe to no end. I made it on the last camping trip I took, and it was the only good thing about that trip. Never before had I enjoyed a lobster tail that was so flavorful and fell out of it's shell like that.
The lemon flavor permeated through the entirety of the lobster tail to the point where all I had to do was drop the meat from the shell and dig in.
It was perfection in a little red outfit.
My favorite lobster recipe of all time, and that's saying something.
Our Filet Mignon....despite the fact that I have enjoyed these steaks more times than I can account for, it still excites me. Tender, flavorful aged full trim filet mignon melts in your mouth each and every time.
These are the steaks that dreams are made of.
Combine the two of them...It's culinary insanity.
And for dessert...Caramel Filled Warm Apples. Again, one of my camping favorites. Too easy, too delicious.

Sunday- The forecast on Madeline Island for Sunday is NASTY. Luckily for me, I have a camper I will be taking with so I don't have to sleep on the ground and can enjoy such novel inventions as heat and a warm place to curl up if it's nasty out.
Love camping, but seriously...I'm a bit old for a week of sleeping on a cold wet ground. With as much as I work I can't get sick. So camper camping it is with my mobile hotel.
With Sundays high only making it to 42F and the low hovering around 30F with chances of rain and snow, I am planning on making a massive pot of soul warming beef stew. That's going to cook all day through breakfast, lunch and dinner. I'll share that ROCKIN recipe with you when I return from the trip. Onto the rest of Sunday!

Breakfast: Griddle Cakes, Sausages and Eggs at the campsite <-- Self explanatory. Lunch:Hobo Pies- Magical Recipe right here, you can pretty much make this in any way you like from vegetarian to ham and cheese or pizza. Versatile, easy and delicious. Perfect camp food.
Dinner: Campfire Beef Stew (See above)
Monday
Meal- Breakfast Before take-down.
Menu- Biscuits, Red Eye Gravy and Sausage.

Then we pack it up, and set off for home, but don't return to the grind until Wednesday. Figured a full day to recover from the long drive and unpack was wise.
And with that, I close this long rambling post and leave you with some images of the place I'm going, because it's breathtaking and I'm super excited.

Sea Caves on Madeline Island

Inside Sea Caves on the Apostle Islands

The Lighthouse in Big Bay

Campfire Cooking- Another Wisconsin Adventure Planned

Good Monday Morning Foodies! I am fired up and ready to go because this Friday at 3am, yours truly will be on her way up to Madeline Island Wisconsin for my last mini vacation before the crazy holidays begin at work. Ever seen pictures of Madeline Island or the near by town of Big Bay? I had not either, but after I had I was suddenly THRILLED there was no space left in Devil's Lake. Otherwise, I would have never found this place and it seems PERFECT for me in every way!
Here are some pictures I have found:



Madeline Island Sea Caves. Top Canoe destination in the world, when it's winter, Ice Caves take over and there are Christmas Tree Lined Ice Roads...


There are so many naturally beautiful and historical places to visit on Madeline Island, in Big bay Wisconsin and on the Apostle Islands. I know it's going to be awesome, and the drive up should be gorgeous with all of the robust fall colors.

As far as the menu goes...I really only have a few things planned, so I'm totally going to have to do some grocery shopping this week for camping supplies! But atleast I know I'll be making Campfire Lobster Tails, and Filet Mignon from Lobster Gram again. The ultimate comfort food in the ultimate setting.
I love camping.
I'll bring back lots of pictures to share!

Lobster Bacon and Cheese Strata

Good Wednesday (almost afternoon) foodies! It's definitely fall this week in Chicago, and when this time of year rolls around, we here at Lobster Gram start craving simple comfort foods that warm you body and soul. This recipe is another masterpiece from our Creative Director Nancy, and every delicious ingredient combines beautifully to bake in a nice big cast iron skillet. I am very, very, *VERY* partial to foods prepared in a cast iron skillet. They just taste like home to me. If it's Lobster (the ULTIMATE Lobster Grammer comfort food)and in a cast iron skillet...it couldn't be better. That is...unless you add hot gooey cheese and crispy apple wood smoked bacon to the delicious equation.
Ahem...excuse the drool :)~
But you see what I'm talking about I'm sure...

and here is the blueprint for this culinary masterpiece. Happy eating foodies!

Lobster, Bacon &?Cheese Strata
Strata is a baked dish that combines chunks of bread with eggs, cream... and the rest is up to your imagination. We let ours run wild in this indulgent lobster-filled version. If Challah bread is unavailable for you, a good substitution is the Hawaiian bread for its slight sweetness and tender, cakier texture.

Lobster, Bacon and Cheese Strata
Ingredients
1-1/2 cups milk
1/4 cup extra-virgin olive oil
1 loaf Challah bread, cut into 1” cubes (about 8 cups)
1-1/4 cups heavy cream
5 large eggs
1 Tbsp. chopped garlic (about 3 cloves)
2 shallots, chopped
1/2 tsp. salt
3/4 tsp. black pepper
1/2 tsp. nutmeg
4 oz. goat cheese
1 cup shredded Gruyere cheese
1-1/4 cups grated Parmesan cheese
2 Tbsp. chopped fresh sage
2 Tbsp. chopped fresh thyme
3 cups cooked lobster meat, chopped
8 slices apple wood smoked bacon, cooked crispy and crumbled

Directions
Preheat oven to 350°. Grease a large, ovenproof skillet. In a large bowl, whisk the milk and olive oil until blended. Add the bread cubes, and toss to coat, allowing it to soak up the liquid.
Then, in a small bowl mix the cream, eggs, garlic, shallots, salt, pepper and nutmeg. In a medium bowl, crumble the goat cheese and mix with the Gruyere, Parmesan, sage and thyme.
Line the bottom of the skillet with half of the soaked bread cubes. Top with half of the lobster meat, bacon and cheese mixture. Pour half of the egg mixture over the layers. Repeat layering with the remaining bread, lobster, bacon, cheese mixture and egg mixture. Bake until firm in the center and golden brown, about 1 hour. The strata will puff during baking, but will settle once removed from the oven.

Images from Classic Roasted Chicken with Citrus Herb Oil

As promised...here is the image mash up for

Classic Roasted Chicken with Citrus Herb Oil

Good Monday Morning Foodies! I hope everyone had a nice enjoyable weekend. Here in Chicago the weather was seeming a little more like fall, so I thought it would be the perfect weekend to make a Sunday classic, Roasted Chicken.
I was very excited to prepare this meal, because although I have roasted many chickens in my life, this was the first time I have prepared a Poulet Rouge Fermier. A little back ground on what a Poulet Rouge is, and why it's better than regular run of the mill poultry.
Niman Ranch Epicure Reserve™ poultry are grown on small U.S. family farms by growers committed to humane and traditional farming methods. The Poulet Rouge Fermier is a heritage breed that originated in France. It has a distinctive flavor, thin translucent skin and an elegant shape. Lobster Gram supports Niman Ranch’s commitment to raising livestock humanely and sustainably on U.S. family farms and ranches according to the strictest animal handling protocols in the industry. Niman Ranch never uses added hormones or antibiotics and their animals are fed a 100% vegetarian diet. Born, raised and processed in the United States.
So, obviously with hype like that...I had to find out what this special chicken was all about.
The answer...it's all about flavor and an incredible texture I have never experienced in any type of poultry before. A simple bed of onions, potatoes, celery and carrots would be the perfect compliment to a chicken this incredible.
To enhance the natural flavors of this incredible gourmet feast, I decided to make some fresh Sage Thyme Oil for the skin.
Everything was simply delectable, and the Chicken was so meaty, the 3 1/2 lb chicken fed my family of four *with 3 big eaters*.
The next recipe I will be using this fantastic chicken for...
Home made chicken noodle soup with home made noodles or dumplings.
I can hardly wait! Well, here is the recipe for Fresh Thyme Sage Oil and a Classic Roasted Chicken. Happy Eating Foodies! I'll be back soon with delectable images!



For Fresh Thyme Sage Oil for Chicken Skin
1/2 large bunch of fresh sage
1/2 large bunch of fresh thyme
1 clove garlic
1/2 cup combination Lemon and Orange Olive Oils

Directions
Combine fresh sage leaves, fresh thyme, garlic and oils in blender. Blend until completely combined. Shake well. Keep refrigerated.

Classic Roasted Chicken (Poulet Rouge Fermier)
1 -3-3.5 lb Whole Chicken
Kosher salt
Freshly ground black pepper
1/1 large bunch fresh thyme
1 lemon, halved
1 head garlic, cut in half crosswise
1/2 Spanish onion, thickly sliced
1 whole small white onion sliced
Several Large Fresh Sage Leaves
Kitchen Strings
4 large stalks of Celery chopped
2 large carrots chopped

Directions
Preheat oven to 400. Remove excess pockets of fat around the cavities. For even cooking and crisp skin us the rack to lift the chicken. Season the chicken inside and out with Kosher salt and pepper to taste. Fill cavity with herbs, garlic and lemon.
Rub skin with sage/thyme oil to keep moist. Place chicken on it's side on the roasting rack, and roast for 15 minutes. After 15 minutes, flip the chicken over on it's other side and continue roasting for another 15 minutes. Then, flip the chicken breast side up and finish roasting for another 30 minutes. If additional browning is desired on the skin, remove cover or tin foil from roasting pan and allow chicken to roast uncovered until desired golden color is achieved. Rest chicken 10 minutes and serve.

Nancy's Recipe for Pesto Lobster Rolls

Good day foodies! It's Thursday, the week is coming to a close and I thought it would be the perfect time to share with you a recipe that was created by our Creative Director, Nancy.
Nancy has been with Lobster Gram for 16 years, and she is one of the best home cooks I have ever known. Her expertise with our products is unmatched and her knack for flavors is uncanny. Here are some step by step images of this phenomenal recipe for pesto Lobster Rolls, and the recipe Next week, I'll post the video Nancy took while creating this recipe!

Creamy Pesto Lobster Rolls Recipe by: Nancy
Try this twist on the traditional New England trademark sandwich. Trust us - you may never go back to the same old plain mayo preparation again! We prefer homemade pesto sauce, but feel free to use store-bought for even quicker preparation.

Ingredients
1-1/2 cups cooked lobster meat*, chopped
1/2 cup fresh corn kernels (cut from 1 ear)
1/2 cup red bell pepper, diced
1/2 cup scallion, thinly sliced
1/4 tsp. celery seed
1/4 cup pesto sauce
1/4 cup mayonnaise
2 Tbsp. fresh lemon juice
Salt & pepper to taste
4 hot dog buns, buttered

Directions
In a medium bowl combine the lobster meat, corn, red pepper, scallion and celery seed. In a separate bowl, stir together the pesto, mayonnaise and lemon juice until creamy and smooth. Pour the sauce in batches over the lobster mixture, tossing until evenly mixed and lobster mixture is just coated (don’t overdo it). Season with salt and pepper, though taste it first (you may decide it doesn’t need it). Cover and chill lobster mixture in the refrigerator until the buns are ready, or up to 24 hours.
Spread any unused sauce on one side of your hot dog buns if there is extra. Toast the hot dog buns in a 400° oven to your desired “toastiness”. Remove from the oven when warm and toasty, and fill each bun with the chilled lobster mixture. Dive in!
*NOTE: If using our cooked Lobster Meat by the pound, thaw 24-36 hours in the refrigerator, lightly rinse, drain and pat dry with paper towels. Use in any recipe &?enjoy! 1-1/2 cups of meat is approximately equal to 1/2 lb. of cooked lobster meat.