Monday, January 11, 2010
Loaded Lobster Mashed Potatoes
Good Monday morning Foodies! I hope everyone had a awesome Holiday season! I feel SO bad about not posting for the last few weeks, but there was a lot of stuff going on here that prevented me from cooking.
But that's all over with, and I'm back with a new decadent recipe for a decadent new decade.
This recipe, is the collaborative efforts of myself, and Lobster Gram's Creative Director Nancy.
Nancy's mashed potatoes were famous throughout the office for years.
They were a creamy, decadent, toe-curling legend.
Now...they are even better.
We have added bacon, lobster and more cream cheese.
They are the mouthwatering stuff that the best food fantasies are made of.
These are OMG Mashed Potatoes.
Then, I experienced a big, fat foodie fail... The first of the new decade.
Nancy & I decided it would be awesome if we were able to fry the mashed potatoes in little balls to serve as appetizers.
We fried, they started to brown...and they completely collapsed.
I had a frying pan of oil, and mush.
But the consolation prize was a mountain of Loaded Lobster Mashed Potatoes.
That works for me. Enjoy the recipe!
Loaded Lobster Mashed Potatoes
8 Medium Yukon Gold Potatoes
2 Bouillon Cubes
1 Clove of Fresh Garlic
1/4 Cup Full Fat Cream Cheese
1/2 Cup warm milk
4 tablespoons salted butter
5 pieces bacon, crumbled
1 1/2 cup Maine Lobster Meat, chopped
1/2 large red pepper, finely chopped
1/2 large red onion, finely chopped
Extra virgin olive oil
Directions
Fill a large pot with enough water to cover the potatoes. Add 2 boullion cubes, and 1 clove of fresh garlic to the water and cover until it has reached a full rolling boil. While water is heating up, cube your potatoes. When the water is boiling, add potatoes and cook until a fork can easily pass through a potato chunk.
Drain potatoes, return them to the pot and mash. Add cream cheese, butter, milk and salt to taste and blend well.
Once that is blended, add some olive oil to a saute pan, and toss in your chopped red pepper and onion. Saute until fragrant and fold into potatoes.
Fold crumbled bacon and Lobster Meat into the mashed potatoes.
Blend well, serve immediately.
But that's all over with, and I'm back with a new decadent recipe for a decadent new decade.
This recipe, is the collaborative efforts of myself, and Lobster Gram's Creative Director Nancy.
Nancy's mashed potatoes were famous throughout the office for years.
They were a creamy, decadent, toe-curling legend.
Now...they are even better.
We have added bacon, lobster and more cream cheese.
They are the mouthwatering stuff that the best food fantasies are made of.
These are OMG Mashed Potatoes.
Then, I experienced a big, fat foodie fail... The first of the new decade.
Nancy & I decided it would be awesome if we were able to fry the mashed potatoes in little balls to serve as appetizers.
We fried, they started to brown...and they completely collapsed.
I had a frying pan of oil, and mush.
But the consolation prize was a mountain of Loaded Lobster Mashed Potatoes.
That works for me. Enjoy the recipe!
Loaded Lobster Mashed Potatoes
8 Medium Yukon Gold Potatoes
2 Bouillon Cubes
1 Clove of Fresh Garlic
1/4 Cup Full Fat Cream Cheese
1/2 Cup warm milk
4 tablespoons salted butter
5 pieces bacon, crumbled
1 1/2 cup Maine Lobster Meat, chopped
1/2 large red pepper, finely chopped
1/2 large red onion, finely chopped
Extra virgin olive oil
Directions
Fill a large pot with enough water to cover the potatoes. Add 2 boullion cubes, and 1 clove of fresh garlic to the water and cover until it has reached a full rolling boil. While water is heating up, cube your potatoes. When the water is boiling, add potatoes and cook until a fork can easily pass through a potato chunk.
Drain potatoes, return them to the pot and mash. Add cream cheese, butter, milk and salt to taste and blend well.
Once that is blended, add some olive oil to a saute pan, and toss in your chopped red pepper and onion. Saute until fragrant and fold into potatoes.
Fold crumbled bacon and Lobster Meat into the mashed potatoes.
Blend well, serve immediately.
Tuesday, December 22, 2009
Christmas is Almost Here!
I feel like I have been gone from writing this blog FOREVER! The Holidays are here and it's been insane here in the office. The days are winding down and time has almost run out to get someone a great gourmet gift. Fortunately, we still have some fantastic options available for delivery Christmas Eve, or Christmas Day!
Forget someone on your list? Send them a Create-A-Gram email certificate! This is the perfect gift every time, for every taste. Let your recipient choose their main course, seafood cake, soup, and dessert...and the certificate includes shipping!
Or...send a gift that is all about their choice with the Your Choice Gift Email Certificates! For each dollar level, your recipient can choose one of 5 packages, and these too include shipping charges at redemption! Does gift giving get any easier than that?
Christmas Day however, will be all up to me. And in classic Lobster Gram style, I will be preparing a Surf & Turf Feast with Maine Lobster Tails, Filet Mignon, King Crab Cakes and Shrimp! I can't wait. Well, I hope you all have a wonderful Holiday. Be safe, Be merry and Happy Eating Foodies!
Forget someone on your list? Send them a Create-A-Gram email certificate! This is the perfect gift every time, for every taste. Let your recipient choose their main course, seafood cake, soup, and dessert...and the certificate includes shipping!
Or...send a gift that is all about their choice with the Your Choice Gift Email Certificates! For each dollar level, your recipient can choose one of 5 packages, and these too include shipping charges at redemption! Does gift giving get any easier than that?
Christmas Day however, will be all up to me. And in classic Lobster Gram style, I will be preparing a Surf & Turf Feast with Maine Lobster Tails, Filet Mignon, King Crab Cakes and Shrimp! I can't wait. Well, I hope you all have a wonderful Holiday. Be safe, Be merry and Happy Eating Foodies!
Monday, December 14, 2009
Jamaican Jerk Shrimp
Good Monday morning Foodies! I hope everyone had an outstanding weekend!
Mine was super busy, but very productive! Sunday afternoon I spent in my kitchen.
It was a cold, rainy gray day here in Chicago, so I decided it would be a perfect day to make something spicy that reminds me of summer. So, I made Jamaican Jerk Shrimp and they turned out fantastic! Of course I would have liked to prepare them on an out door grill, but in Chicago in December...it ain't happening!
So, here is the recipe for pan seared Jamaican Jerk Spiced Shrimp!
Ingredients
1 tbs sugar
1 tbs paprika
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp chili powder
1/4 tsp ground thyme
1/8 tsp ground allspice
1 1/2 lb large cooked shrimp
2 tbs olive oil
Directions
Pat shrimp dry and place in Tupperware container and cover with 2 tbs olive oil. Cover and toss to coat. Open container and add all spices. Cover and toss to coat again.
Heat a skillet on medium-high heat and cook shrimp for 5-7 minutes until heated.
Serve immediately.
Mine was super busy, but very productive! Sunday afternoon I spent in my kitchen.
It was a cold, rainy gray day here in Chicago, so I decided it would be a perfect day to make something spicy that reminds me of summer. So, I made Jamaican Jerk Shrimp and they turned out fantastic! Of course I would have liked to prepare them on an out door grill, but in Chicago in December...it ain't happening!
So, here is the recipe for pan seared Jamaican Jerk Spiced Shrimp!
Ingredients
1 tbs sugar
1 tbs paprika
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp chili powder
1/4 tsp ground thyme
1/8 tsp ground allspice
1 1/2 lb large cooked shrimp
2 tbs olive oil
Directions
Pat shrimp dry and place in Tupperware container and cover with 2 tbs olive oil. Cover and toss to coat. Open container and add all spices. Cover and toss to coat again.
Heat a skillet on medium-high heat and cook shrimp for 5-7 minutes until heated.
Serve immediately.
Tuesday, December 8, 2009
Lobster Hush Puppies
Ingredients
Oil, for frying
3/4 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cayenne pepper
2 large eggs
3/4 cup buttermilk
1 chopped green onions
Salt & pepper
1 pound cooked Lobster meat
Directions
Heat oil to 350. In a large bowl, combine cornmeal, flour, baking powder, baking soda, salt & pepper to taste, and cayenne pepper. Add all wet ingredients except Lobster meat and whisk until combined. Lightly fold in cooked lobster meat and set batter aside for 10 minutes.
Dip spoon into water and then a spoonful of the hush-puppy mixture. This will allow mixture to easily fall off the spoon. Drop by tablespoonfuls into hot oil, and fry until golden brown. Drain on paper towels and serve hot!
Lobster Grilled Cheese
Lobster Grilled Cheese
Ingredients
10-12 oz Cooked Maine Lobster Meat
1/8 cup shredded fresh mozzarella cheese
1/8 cup fresh goat cheese
1/8 cup fresh sharp cheddar cheese
2 tbs mustard,
1 tbs lemon juice
1 chopped green onion
salt and pepper to taste
Bread
butter
Directions
Combine all ingredients except for the cheeses. Butter one side of a piece of bread and lay it down on the hot griddle pan. Spread the lobster mixture on the bread and top with cheeses to your taste. Top the lobster with another piece of buttered bread (butter side out) and cook until both sides are toasted, and the cheeses have melted.
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