I Love Cooking in the Fall- Veal with Pears and Rosemary this weekend

Good Friday morning Foodies! Another week has flown by, and I feel guilty about not posting more. Things get insane for Lobster Gram around the Holidays, and right now I'm in high gear trying to prepare for it. Fortunately, I will have the time this Sunday to prepare a nice big meal again, and I have decided to go with a great veal recipe I got from a Twitter friend @EclecticGrocer. The recipe sounds great: Veal Chops with Pears and Rosemary and I found a roasted rosemary potato salad recipe I'm going to make with them.
I just love spending chilly weekends at home cooking. The house gets all warm and cozy, and the smells that permeate from the kitchen...tantalizing.
I don't think I have ever prepared Veal with Pears and Rosemary, but I imaging the aromas will be mouthwatering. I love fragrant fresh rosemary in an assortment of dishes, so I'm looking forward to this with great anticipation. This will help you see why...
When you start out with ingredients as fantastic as this, it's really hard to mess things up.
So when I get off work today, I'll hit up the grocery store and stock up, then retreat to my cozy kitchen and start kicking out some lovely flavorful and fragrant dishes.
That is until Sunday. Sunday, I will emerge from my kitchen and head to the movies to see New Moon. Yes, I admit that I am a huge Twilight fan. After seeing the first movie, I read the books, and was hooked. The writing it's self isn't something to write home about, but the story sucks you in, and you have to keep reading.
Not to mention that Robert Pattinson is hot beyond all rationality.
So Sunday afternoon, I will be in the VIP 21 & over theater near my house avoiding the throngs of giggling teen girls and enjoying a Sunday Screwdriver in front of the big screen on a comfy love seat. I'm really anxious to get this rocking weekend rolling!
And with that I will close this post.
Keep a look out for the video and pictures from Veal with Pears and Rosemary early next week!
Have a great weekend and Happy Eating!

Wordless Wednesday Part 2- The Conclusion of Last Week's Raw Steak Shots

Wordless Wednesday

Niman Ranch Pork Chops with Savory Apple Stuffing

Good morning friends and foodies! How was everyone's weekend?
Mine was really great. Saturday evening I prepared my Niman Ranch Pork Chops, and they were amazing. Never before had I ever enjoyed such a juicy, flavorful and (literally) fork tender pork chop. There were rave reviews from everyone who gave it a try, so it's official. Niman Ranch Pork Chops rock beyond all belief. Get some. I assure you, there will be no disappointment.
On Sunday, my family and I celebrated my Pappa's birthday. It was an unseasonably warm weekend here in Chicago, so we took full advantage of it and decided to grill outside.
We made some steaks and a beer can chicken, and I prepared a yellow cake with chocolate frosting for him, and even (tried) to decorate it.
I admit, I don't have the steadiest hand when it comes to cake decorating, but oh well, it still tastes awesome all the same.
I even took some pictures so you all can have a nice hearty laugh at my expense :)
And with that, here is the recipe for Pork Chops with a Savory Apple Stuffing, and I hope you enjoy the pictures! Happy eating foodies.

Niman Ranch Pork Chops, Bone-in, 10 oz each and completely delectable!

Gala Apples, celery, onion, and other assorted deliciousness goes into this savory apple stuffing

Completed Pork Chops. Toss on a plate with some stuffing and mashed potatoes, and the perfect comfort feast has been created!

My sorry attempt at decorating a cake. I know...I should leave it to the pros.

The Perfect Fall Weekend- Apple Stuffed Pork Chops

Good Friday morning friends and foodies. It's a gorgeous fall day here in Chicago, and I am really looking forward to doing some cooking over the weekend.
After doing 3 fantastic seafood recipes during October (National Seafood Month) so I figured it's about time we get back to some great gourmet meats!
Admittedly, I am your typical Chicago carnivore.
The average Chicagoan consumes 7lb more beef per year than the average American residing in any other city, and everyone knows Americans consume the most beef overall. So I guess you could call Chicago the beef consumption capitol of the world. I honestly don't even want to see the figures on our pork consumption :)
On the topic of pork....it is going to be the feature item for my recipe this weekend. I'm going to be making a fall favorite of mine with a NEW Lobster Gram product I have never tried before, our Niman Ranch all natural 10oz bone in pork chops. I have only become aware of Niman Ranch in the last year or so since we started working with them, and I have to say...I'm a HUGE fan. The Spiral Cut Holiday Ham we carry I prepared in the office for the trial...it served 20 people and everyone had rave reviews. It's easy to be an awesome cook when you start with outstanding ingredients like meats from Niman Ranch.
Anyway...back to the recipe. Apple Stuffed Pork Chops.
I have a great apple stuffing recipe that will be stuffed into the pork chops and baked.
My kitchen is going to smell like fantastic pork and apples.
In short, my kitchen is going to smell like fall, and I can't wait! It's making me hungry just thinking about it!
So...I won't share the recipe until Monday when I post the video and other image, but to give you an idea of what I'm starting with, here are some images from the frozen shipment that arrived today.
Happy Eating Foodies!

What Kind of Lobster Tail are You?

Every now and then, we here at Lobster Gram are asked a very simple question, that's not at all easy to answer.
"Which Lobster Tail do you prefer"?
Although there really are only 7 choices, the differences between them are vast.

Cold water lobster tails yield a sweeter, denser lobster meat.

Warm water tails provide a more mild flavor with a velvety texture.

Making Campfire Lobster tails? Go with the New Zealand. Steaming the butter and lemon with them brings out their mild deliciousness.
Making Fettuccine Alfredo with lobster in the sauce? Go with the Maine Lobster tails. Their firm texture and sweetness will pair well with the bold flavor of your cream sauce.
So, we started to think. Does the kind of person you are dictate what food flavors you are drawn to? We think so! Hence, the Lobster Quiz was created to pair your personality with the best matching lobster tail option.
Give it a try and see what lobster tail you are!

Images from Dungeness Crab Stuffed Bell Peppers

Ok folks...here are the images from this week's recipe! These are the first food images I have taken with the new Nikon, and I think they are WAY better than the images I used previously that had been clipped from Flip videos.
Take a look, let me know what you think!