LOBSTER BISQUE

 LOBSTER BISQUE

INGREDIENTS: 2 tbs butter 1 tbs olive oil, 1 chopped onion, 4 cloves garlic, 1/2 chopped leek,  2 chopped carrots, 2 chopped celery, 1 tsp each thyme, tarragon, & chicken bouillon powder, 1/2 tsp each salt, pepper, cayenne, 2 tbs tomato paste, 3 tbs flour, 1 1/2 cup white wine, 5 cups lobster stock, 1 cup heavy cream, 2 tbs lobster base, 2 cups lobster meat cut up, 1/4 cup cognac. 

optional: 2 lobster tails

extra: butter, s/p, tarragon

Stock: You can boil 2 lobster tails in salted water for 5 minutes, remove from the pan, take out the meat and reboil just the tails for an additional 20 minutes to add to the lobster flavor. I added 2 tbs lobster base to the water. You could always skip using real tails and just use the lobster base and water. I used 5 cups of lobster stock in this recipe.

Lobster meat can be purchased in the frozen section of the grocery store.

- Sauté the oil, butter, onion, carrots, leek, garlic and celery on a medium heat for 10 minutes

- Add bouillon powder, salt & peppers and cook for 2 minutes 

- Add paste and flour and cook another 2 minutes

- Add white wine and cook stirring fairly continuously for 10 minutes to reduce the liquid

- Add lobster stock and cook for half hour

- Turn off the heat and when it has cooled slightly, put in a blender and blend until smooth

- Put back in pan and add the heavy cream and cognac and heat on low

- Saute the lobster meat in 2 tbs butter, salt, pepper and a little cayenne for 3 minutes on high heat

- Put some lobster in the bottom of a bowl, add the soup and top with tarragon

This recipe is worth the effort!

FRENCH VINAIGRETTE SALAD DRESSING

 FRENCH VINAIGRETTE SALAD DRESSING

INGREDIENTS: 1/3 cup minced shallots, 2 cloves crushed garlic, 1/4 cup champagne vinegar, 2 tsp dijon mustard, 1/2 virgin olive oil, 1/2 tsp each salt and pepper

Put everything in a jar and mix thoroughly. I made mine in the morning and it was perfect for dinner!

ESCARGOT

 ESCARGOT

INGREDIENTS: Canned snails, 2 sticks butter, 1/4 cup fresh chopped parsley, 2 tbs white wine, 1 tbs cognac, 3 cloves crushed garlic, 1diced shallot, 1/2 tsp each salt, pepper and nutmeg, 2 tbs gluten free bread crumbs, 2 tbs grated parmesan cheese

Snail shells or hallowed out mushrooms. We did both!

I melted the butter and added everything through the nutmeg and simmered for one half hour, then I added the bread crumbs, cheese and the snails cut up small and heated on low for another 5 minutes. How many snails you use depends on how many you are going to make. We used approximately 1/2 snail per shell and a whole snail for the mushrooms. We counted out the shells and shrooms and figured out how many snails to use that way. The rest we put in a baggie in the freezer for next time. 

Heat oven to 400. Arrange the snails on a bed of sea salt, stuff the mix in the shell and bake for 20 minutes.  We served with crusty bread!

LUMP CRAB SALAD

LUMP CRAB SALAD

 INGREDIENTS: 1 pound canned lump crab, 1/4 cup olive oil, juice of 2-3 limes, 1/2 red onion, 2 tomatoes, 2 small seedless cucumbers, 1/2 cup chopped jicama, 1 tsp salt & pepper, 1/2 cup fresh cilantro & parsley

Sauce: equal parts mayo and siracha

Pita Chips: Brush with garlic infused olive oil, sprinkle with sumac, bake until golden brown on 325 on a foil lined cookie sheet.

Chop all the vegetables into small pieces and mix all of the ingredients together. I chilled it for a few hours in the fridge to enhance the flavor! I used the sauce as a garnish on the plate. 

PANANG CHICKEN

PANANG CHICKEN

INGREDIENTS: 1 pack organic chicken breasts cut into pieces. Marinate in 2 tbs sesame oil, 1 tsp each powdered ginger, garlic powder,  and salt & pepper for a few hours in the fridge.

Sauce: 1 head chopped garlic, 1 large chopped shallot, 2 tbs olive oil, 1/3 cup fresh grated ginger, 13 ounce can coconut milk, 3 tsp red curry paste, 1 heaping tbs peanut butter, 1 cup chicken stock, 2 tbs brown sugar.

Veggies: Whatever excites you! I used baby bok choy, petite mushrooms, bamboo shoots, broccoli, pea pods, onion, and orange & red peppers.

Garnish: Fresh cilantro & Basil

I sautéed the garlic and shallots in the olive oil for 5 minutes then added everything else and let it simmer while I cooked the rest of the meal.

I sautéed the chicken in a large frying pan. No oil was needed because of the sesame oil, but you could add a little extra oil if you need it. Once the chicken is browned and cooked, set aside. Fry the veggies in the same pan - adding a little canola or veggie oil if you need it. Once the veggies have softened a little, add the chicken and the sauce and heat through (about 5 minutes)  After everything is heated through,  mix in the fresh herbs.

We served it over crispy rice, which was basmati rice cooled and then we mixed salt, pepper and scallions to it and fried it in oil - pressing down like you're cooking a pancake. 

TABOULI

 TABOULI

INGREDIENTS: 1 box Near East Tabouli mix, 1 cup lemon juice, 1/2 cup water, 1/4 cup olive oil, 2 bunches parsley, 4 scallions, 4 celery stalks, 4 large tomatoes and 1 carrot

Add the water, oil and lemon juice to all of the contents in the box, mix thoroughly and let sit on your counter for at least an hour (or until the bulgur (wheat) is softened.) Thoroughly clean the parsley and take off the stalks. I put everything in a food processor to chop small except the tomatoes, which I cut by hand. Don't over chop any of the veggies because you don't want them mushy. I like to put some of the parsley in the blender with a chopped celery stalk for a few seconds. Works best when you add a hard veggie with the parsley.

Mix everything and enjoy!

STUFFED MUSHROOM FLORETINE

STUFFED MUSHROOM FLORENTINE

INGREDIENTS: Large button mushrooms (or portobello), large pack of baby spinach, 1/2 leek chopped small, 8 cloves chopped garlic, 1 small red pepper, 1 jalapeno, 1/4 cup grated cheese, 1 tsp celery salt, 1 tsp thyme, 2 tbs butter

Olive oil.

Heat oven to 350. Hallow out the mushrooms. I first use a knife, then a cerated spoon to get the little hairs. Chop the garlic, leek & peppers and saute them in the butter until soft. Add the spinach, salt and thyme and cook until spinach is wilted. Add the cheese and mix thoroughly. Spray the inside of the mushrooms with a little oil & fill with the spinach mix. Sprinkle a little cheese and paprika on top and bake for 30-45 minutes. I made a creamy bacon sauce and drizzled on top at the end!