Butter Poached Lobster- Thai Mac & Cheese

'Lobster is like an angel without its wings, so I helped it out a bit...'

Blogs out there have been driving me nuts with your tasty sounding and good looking bowls of Mac & Cheese. Here I am at the mercy of some pretty horrible gluten-free pasta, and no time to make my own. As it dangles in my mind over the course of a week I suddenly become distracted with a few contest winnings in the mail...




















The NFL Football Cookbook I got from Elain @ Kitchen Rap Elaine Giammetta and Lou Luzzo are co-founders of Gourmet Girl Magazine is full of 'Serious Fun Food', as I will borrow from my friend Greg @ Sippity Sup!!! When she told me I won an NFL cookbook I thought "Oh no, I am so not a sports fan"; only for my son and those friends whose team is winning! This book was written and sold for charity, and I am all about that...

Grazing through all the photos, history and recipes... I found Lobster Brie Mac & Cheese on page 156. The light bulb goes off! "Make my own version of this using quinoa". With my usual twist of course- Thai seasonings I have on hand, Havarti cheese that is mild and would meld into the warm quinoa, as well as some crispy prosciutto and red onion bits.
















A most recent episode of 'Chopped' a contestant made a 'Butter Poached Lobster'. Once in Florida (yeah an Irish story coming) a friend and I went diving down behind her brothers house off a causeway, and pulled up fresh lobsters. Five of them! Then we set brick traps for future endeavors. I tried my hand at making bisque from the carcass and butter poaching the rest of the meat. The meal was a hit, and if you never have tried butter poaching; then go for it. Dropping those babies in boiling water is not the only way to go. Just chop off the tail and head, and get ready for the recipe...















Butter Poached Lobster over Thai Quinoa Mac & Cheese

Mise:

Prepare two pieces of thick(er) cut Prosciutto San Danielle (my fav) in a sheet pan for the toaster oven or preheated oven- 350 degrees to crisp, but still just a small amount of softness; you cannot buy just two pieces, so eat the other half pound on a nice sandwich the next day.

4 Lobster tails, small or large, your choice; using scissors cut along the middle underside stopping just short of the tail. Using mallet gently hit the top side to loosen up the tail (shell) for removing the meat. Gently pull out the meat, and keeping it whole. I recommend buy a few more than needed, due to damaging a few trying to pull it out in one whole pieces. Taking a sharp knife and holding your hands firmly on top fillet the bottom from the tops, as you will chop up the bottoms for adding to the quinoa (cooked) just before serving.

Make a fish stock using the lobster tail shells (or a whole carcass); after removing meat saute shells in 1-2 tablespoons of oil, and adding 5 cups of water and reduce by half, adding another 1/2 cup water for recipe. Discard shells. Leave lobster meat out on plate so that it will come to room temperature for poaching.

Prepare 1 1/2 cups quinoa in 3 cups stock- do not over cook as per instructions or it will be mushy

1/4 cup rice wine vinegar

Saute-

2 tablespoons EVO
2 tablespoons cilantro
2 tablespoons lemongrass
1/2 tablespoon chili past
2 cloves garlic, finely minced
salt/pepper to taste

Havarti- prepare six to eight 2 x 2 squares for presentation, and grate a 2/3 cups for adding to quinoa.

Red Onions- 1/4 to 1/2 small chop

Mixing seasonings, onions, cheese, rice wine vinegar in a bowl; gently toss in with quinoa, and set aside.

Butter poached lobster-

1 tbsp water
1/2 to 1/3 lb unsalted butter, cut into small chunks

In a saucepan, heat water until boiling and whisk in one or two chunks of butter to form an emulsion (called Beurre Monté). Reduce heat to low and continue to whisk in butter, one chunk at a time, until the Beurre Monté is about 1-inch high.

Use an instant-read thermometer to maintain the temperature of the Beurre Monté between 160F and 190F during cooking.

Add lobster pieces to Beurre Monté (in several batches if necessary), and cook for 5 or 6 minutes. If lobster pieces are not fully covered, use a spoon to gently turn over after 3 minutes.

Remove and place on plate near stove to keep warm until plating.

Garnish- top quinoa with cheese, lobster tails, and crumbled prosciutto

GOURMET GIRL: Elaine Giammetta and Lou Luzzo are co-founders of Gourmet Girl Magazine.com. In March of 2008 they launched their monthly 'online lifestyle e-zine,' chronicling their ongoing culinary journey to learn, experience and share with their readers, all that is "Good Food, Good Wine & Good Living." The magazine offers celebrity and celebrity chef interviews, national and international restaurant profiles, recipes, cooking tips, wine, cheese & travel information.

Partners in life as well, they bring you their unique personal approach to the gourmet world. Along with a staff of four contributing chefs, all experts in their own fields (Executive Chef, Executive Pastry Chef, Master Chocolatier and a Fitness & Health Chef), they bring fresh, new and exciting culinary content to each month's issue.

Not to mention they hold contest over there often, so you should click on over there and check them out as often as you can!














'I gave hubby the camera and told him to go try his hand at taking a few photos to see just how challenging it can be. He did not do so bad, but he forgot the garnish in one shot, and too much on the next, but he can learn along with me!'

American Wine Society

• The American Wine Society is a national, non profit consumer organization devoted to educating people on all aspects of wine. Its members are wine novices, experts, grape growers, amateur and professional winemakers, restaurateurs, and anyone who wants to learn more about the appreciation of wine and food.

Once CookAppeal, LLC was up and running almost four years ago in the Princeton area she tried to start her own wine tasting business. I found due to strict ABC laws in this state; unless held them in BYO, or licensed restaurants and with the high cost of liability insurance I just decided to step down. I was already busy with a booming catering and staffing service. My hopes were up that some other groups might begin to pop up. There definitely was an interest here in New Jersey.

Shorty after wards and to our surprise there was an announcement in the papers about the AWS coming to the Princeton, NJ area. My husband's love of socializing along with the wine aspect, was a shoe in for the two. There has been no disappointments throughout our present membership in the NJ Princeton Charter. Our very first event was a 'Chocolate & Wine Tasting', and every one was very accommodating and friendly! What I like about someone else wearing the wine shoes is that the AWS fee cover the high cost of insurance required for the events, not to mention so much more listed below.

• Join an AWS Charter in your area
  
• Once you receive confirmation you will sign up for next months event
  
• Each month is hosted in a new location- Members homes or restaurant
• The host chooses the theme and menu
• Before leaving event you pay the host(s) a fee that covers cost of the wine and or food if not held in a restaurant location.
  

American Wine Society Information:

As it was in the beginning (1962), the American Wine Society is still an informational and educational organization. The founders defined the appreciation of domestic wines and the production of wine by home winemakers as major purposes of the Society. But today, the organization’s focus is much broader.

While the Society still emphasizes the appreciation of American wines and fosters competitions for amateur winemakers, its scope extends to educating people on all aspects of wine. Members today learn about wines from all of the world’s wine producing countries and evaluate them for their quality. Members travel in Society-sponsored trips to wine-growing regions, learn the latest in grape-growing methods, study to become certified wine judges, are knowledgeable about wine and food, and appreciate the responsible use of wine.

• Join an AWS Charter in your area
• Once you receive confirmation you will sign up for next months event
• Each month is hosted in a new location- Members homes or restaurant
• The host chooses the theme and menu
• Before leaving event you pay the host(s) a fee that covers cost of the wine and or food if not held in a restaurant location.

Benefits

Membership is open to any interested person - wine enthusiast, professional wine maker, amateur wine maker, grape grower, and curious novice - anyone who wants to learn more about wine!

AWS Member Benefits include:

• Participation in local chapter activities
• Participation in local, regional, and national events, including national conference
• Membership card and certificate
• Quarterly American Wine Society Journal
• Quarterly AWS Newsletter
• Technical manuals, bulletins, videos, and vintage charts
• Wine Judge Certification Program
• National Tasting Project
• Winemaking competitions
• AWS Education Foundation
• AWS Insurance Program
• Discounts at participating wineries (with AWS membership card)

Next Event (Princeton Chapter): Sunday, May 3 at 2:00 p.m.
Wine Theme: Cabernet Sauvignon (appellation to be determined.)
Menu: Brunch and a lighter fare (to be determined, and I will be consulting)

Once you become a member in my area, the information for events will be emailed to attendees by Joseph Broski, Regional V.P., American Wine Society

Recipe Request & Contest Goods

If you think you are seeing double blog posts, sorry, but nope! I received a few recipe request (Alexis AKA Mom and others) for that casserole we had on Saturday; that my friend Anna Cmil had made, and she gladly sent it my way, so here it is guys and girls...

Biscuit Topped Italian Casserole

1 pound ground beef, 85% lean
1 can (8oz) tomato sauce
3/4 cup water
1/4 tsp pepper
1 package (10oz) frozen mixed vegetables
2 cups (8oz) shredded cheddar cheese
1 tube (12oz) refrigerated buttermilk biscuits
1 tablespoon butter, melted
1/2 teaspoon dried oregano

1) in a large skillet, cook beef over medium heat until no longer pink; drain. stir in tomato sauce, water and pepper. bring to a boil. reduce heat; cover and simmer for 15 minutes. remove from the heat. stir in vegetables and 1 1/2 cups cheese. transfer to a greased 13-in x 9-in x 2-in baking dish

2) split each biscuit in half. arrange biscuits around edge of dish, overlapping slightly; brush with butter and sprinkle with oregano. sprinkle remaining cheese over the meat mixture. bake, uncovered, at 375 degrees for 25-30 minutes or until the biscuits are golden brown.

(feel free to sprinkle the cheese on the biscuits as well, just adds a little more look to it. also, this dish can be prepared ahead of time and refrigerated before baking.)

Chef E could see this with fresh veggies and a nice vodka sauce!














Girlichef (Heather) had a contest, and I guess I commented that my sister would like the 'purple' salt since that is her favorite color, and they did not have orange! I won a sample, so I am going to take it to her when I go down to Texas in a month and we will cook something together using this lovely 'Merlot' Sea Salt. She is always complaining her kitchen is small, but I bet not as small as my condo kitchen is!



















Kitchen Rap & The Gourmet Girl Magazine was also having a contest, and I go over there to check out her info about other events and contest stuff, and was lucky enough to get this cookbook. Looking through it I have decided to make at least three things in the future. Once I make the dishes from this fabulous book it will go into the donations for my culinary students library (I will still have access). Who would think- Chef m'E, the non-sports fanatic would love this cookbook? The recipes range from comfort familiar to freaking fantastic, and is full of NFL player information all around. I actually could think of a few friends I might have to watch out for when they come over! Purses and pockets will be checked when leaving...



















Last but not least, because he is funny, cooks great food, and is an all around great guy...Buffalodick @ Opinions & Rectums, We All Got One! He donated a t-shirt for my students. He is going to help me devise a contest of sorts...hmmm maybe a chili cook off? The winning (chili) recipe recipient will receive this shirt and a new cookbook as a prize! Thanks Buff- we love ya!

Meatless Mumbo Jumbo Gumbo

First of all, before you read any further...go check out Chris @ Nibble Me This post on 'helping knocking out global warming' (he also has a photography blog). He cooks on a green grenade, and his food looks damn good! I made this before realizing I should have done my part...

My mom spent her teenage years in Athens, Texas after her parents divorced, but she was originally from Louisiana, and was part creole and Cajun. She spent many years growing up on a farm near Lafayette. My younger sister and I would laugh when momma and grandpa spoke to each other in a broken french accent. We would travel to New Orleans at least twice a year to see my grandfather, his new wife, and my aunts and uncle that were the same age as I. Visiting with family, and eating the crayfish grandpa would catch; the colorful city, smells of the foods as well as being able to sip a wine spritzer with our late night meals is a precious memory for me.

Growing up my mom made her own version of gumbo at least once a month for my family. This was not one of my dad's favorite dishes, but her and I loved it! I always added more heat to mine. She added sausage, and crab meat to hers, but I have made mine vegetarian today.














Attending culinary school and learning what a real roux was, I decided I like my mom's version better. Something about the smokiness, brown color, and taste of the burning flour I just do not care for.

There was even a debate in my head on whether my mom mixed her gumbo up with a jambalaya recipe, and made her own fusion combo...who knows. There are gumbo recipes out there that the sauce is as red as a tomato fly's. My favorite recipe retains the reddish color. I was happy to get this recipe early on and was surprised that Worcestershire sauce was an ingredient, but it does make or break the many gumbo recipes I have tasted since.















Virginia's Gumbo Z’Herbes

1/2 cup canola or EVO
2/3 cup all-purpose flour
1 cup chopped white onions
1 cup chopped green bell peppers
1/2 cup chopped celery
3 cloves garlic, crushed and chopped
2 tablespoons Cajun seasoning
(or Sambar masala *hint* Indian grocery tour bloggers)
5 1/2 cups chicken stock
2 tablespoon Worcestershire sauce
2 bay leaves
1 cup okra frozen, or fresh cut into crosswise slices
1 cup frozen vegetable medley (cauliflower, flat beans, carrots)
1/3 cup loosely packed, chopped fresh parsley
Louisiana Hot sauce or if adding Sambar it will be spicy!

Make 2 cups rice as per instructions (I used brown)

Preparation:

Saute onions, celery, and bell peppers (mirepoux) until translucent in oil.

Stir the stock, Worcestershire sauce, and bay leaves into the gumbo; bring it to a gentle simmer and cook it, uncovered, for 1 hour.

Most recipes call for adding the okra (vegetables) to the gumbo and continue simmering it for 15-20 minutes, until the okra is tender. I personally add them in the beginning to meld flavors better! Take flour in bowl and add broth to make a slurry to thicken the soup.

Remove the gumbo from the heat. To serve the gumbo; place a scoop of warm rice in the center of a large soup bowl and add a ladle full of hot gumbo. Sprinkle it with a bit of fresh parsley and add hot sauce, as desired.

Oh and if you are wondering if you think you see french lentils on the carrot...well you do. The lentils represent a 'longevity' factor to my gumbo for all my friends!

HISTORY: Gumbo is a full body and flavorful soup or stew, typically though of as a Louisiana food. The modern French word for okra is quite simply “gombo”, and is widely known as Texas is know for its chili. Many slaves and pheasants cooked dishes like this as a cheaper means of using poorer cuts of meats and bones. Gumbo Recipes can and do contain just about any kind of meat you want to add.

Typically the recipes will have a theme based on the region that it is made in. In the gulf states seafood (typically crab and shrimp or crayfish). In the mid west gumbo recipes to be more fowl based (typically duck, quail, chicken), and other meats Standards used as seasoning tend to be sausages of some type based on the taste of the cook. There is also a traditional gumbo recipe made from greens called gumbo herbs; which is a French word for gumbo aux herbs, or Gumbo Z’Herbes, a meatless soup created for Lent that incorporates a wide variety of greens. The greens symbolize different things to different families. Most often the number of greens a person uses represents the number of new friends he or she is supposed to make that year. It is essentially a gumbo of greens thickened with roux. One of the main ingredient of the greens gumbo is okra, and okra is how gumbo got is current name as the word gumbo comes for the West African word for okra. I stuck a lot of different greens and vegetables in mine for all of you!

Although popular gumbo recipes are not beef based, but the thing that sets gumbos apart tend to be the characteristics of the type of stock used and the thickening agent used. So it is well worth your time to make a good rich stock from bones, and vegetables. Many box varieties are available on the shelf now, and I buy the ones with out sugar added.

Monday Mouthful

'Anna's yummy beef casserole...'

Hope everyone had a nice Easter! I must admit that I enjoyed not cooking Saturday and Sunday. Yes, I just re-heated left overs. I was Chef Laz'E! I did however put together that watermelon salad for our Saturday game night, and enjoyed the fact that when we arrived dinner was ready and waiting! Dessert too.

One of the couples we get together with have a baby now, and she is adorable! We are hoping the other couple gets pregnant too! They do as well, and I want to be aunt E. Kids are really fun when you can spoil them rotten and then send them home later, well, that is what they say right?














'Hubby looks like he already got into the wine, but isn't little T.C. cute!'

I will get back to my routine this week, and post some goodies I have been working on. For now enjoy the menu we munched on while playing a charade game, and we will not talk about how ridiculous hubby and I both were. I will never live down the word 'pump' ever!















'Dan's Kitchen Sink Chili was most excellent!'















'Anna's Corn Casserole...and she was worried what I would think about her cooking! It was all delicious!'















'Jay carries his own soda bag, because most of us drink water or wine. We had a good time laughing at what we all thought it really was...'

I forgot to take pictures of Gen's great carrot cake with cream cheese icing, and Anna's banana cake. She said it was suppose to have powder sugar on it though, and explained that they did not have any. Dan got up, took out 'The Bullet', and whipped out some powder sugar from the regular stuff.



















'Jay had his turn at charades...too funny how we must have all looked!'

Thanks Dan and Anna for a fun night and good eats, and it is Murder Mystery BBQ night at our house next...

Saturday Bites

The weather is rainy and cold for the fishing we aim to accomplish this Saturday. We are having leftovers from my student menu, and to add some heat to the day I also warm up some Indian Saag Paneer (below). This time I decided to serve the stir fry over 'Rice Sticks' (Vermicelli) that I place in hot water to soften, blanch and then place in a bowl.

Add some red pepper flakes, a little mint chutney with jalapeno and I am good to go!














I make up some seedless water melon salad to take over to our friends for dinner and board game night. Due to the birth of one of the couple's new baby; then they needed to move into a bigger place we just have not gotten together, so I am excited!

Tips from my photographer, and a few others photos I admire (hint Sarah) that take photos on white backgrounds, so that the color comes out more crisp. The shadows are the biggest challenge, so its off to the store for lighting next week.




















MORE PHOTO PLAY: Would you like a bit of the Saag Paneer (south), or (north) India, Palak Paneer. This is a favorite in Indian households here everywhere!



















My fishing buddy hubby is for trout season that opens early Saturday in NJ. The equipment is ready in the van, he totes this handy knife that belonged to my father, along with a new vest he packed full of 'just in case' tools.















Watermelon Salad with Mint-Basil Vinaigrette

Remove Watermelon rind by cutting off ends first; then cut it in half. Take first half and cut ½ inch slices into three inch triangles. The other half will be sliced into 1 inch pieces. Place in separate bowls while working.

Clean and select enough nice sized and un-tarnished Escarole lettuce pieces, and place in bowl, or on plate for individual salad presentations. Tear some up to place under watermelon pieces.

Then Julienne one whole onion into 1/8 inch or less if possible for garnish, and as part of the salad.

Prepare vinaigrette for the salad.

INGREDIENTS:

1 cup olive oil
1/3 cup apple cider vinegar (I also added a few drops of white wine)
3 tablespoons honey
2 tablespoons of heavy cream (or soy milk if desired)
-A raw chef friend of mine added cashews to replace the cream
3 tablespoons chopped fresh basil (some for garnish)
1 tablespoon chopped mint
2 cloves garlic, minced
pinch of salt

DIRECTIONS:

In a bowl, whisk together the olive oil, apple cider vinegar, honey, basil, mint, and garlic (I used my lil' chopper instead). Will keep in fridge for up to a month.

I had thought about adding some yellow tomatoes, or even wish it was the season for other watermelon varieties such as yellow and orange...the original salad I had by a chef friend was a multi-colored version with just oil and vinegar...

Kitchen Confidential- Spring Fever

This photo reminds me of spring herb planting and summer fruit yields...

My culinary classes at the new school will never be on the same day for the next few months. I am assuming because this was a spur of the moment decision to get me into the schedule before the summer break. Matter of fact they are off on spring break once this post goes up. With that in mind the class was lick-e-tee split quick and out the door into the wonderful and brief sunshine. No more pictures of the class will be taken for now with the time constraints. Lighting is also an issue in the break room/kitchen area. Just sucks. Why? The awesome starter, and their presentation would have been beautiful with the right camera (photographer).

Appetizer- Seedless Watermelon slices, Escarole, julienne onions with a Mint-Basil Vinaigrette Dressing in the right sorbet glass for presentation. A little something similar I tasted on last years trip to the PNW. Place it in a glass, minus the lettuce, crush the watermelon with a dash of the vinaigrette; add a little vodka for what I call a Mo'E'to (of course I did not share that with the students)...

ANNOUNCEMENT: With my lighting complaint in mind, I have an official photographer who will be taking me on in exchange for some food portfolio shots! He is a fashion photographer in NYC that plays music in my Cultural Art Expression- Open Mic. Owen will be escorting me also to the Princeton Garden Project Dinner to officially take photos for my piece, and the schools director.















'Thick cut medium rare London broil works well for a quick stir-fry when there is no time'


Main Course- Beef Broccoli Stir Fry, and here is what they did!

• 3/4 pound lean beef; or thick sliced London broil from deli
(great for a par-cooked, and all you have to do is slice and marinade)

Marinade:

• 1 tablespoon rice wine vinegar (substitute aged red wine* if desired)
• 1 teaspoon sugar
• 1 teaspoon soy sauce
• 1 tablespoon water
• 1 tablespoon quinoa flour
• 2 tablespoons oyster sauce
• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon water


Mix ingredients in bowl and drop chopped beef into marinade and refrigerate until ready.

Broccoli-

•Blanch broccoli florets
•Julienne one small onion; thin slices
•Julienne one green bell pepper; thin slices
•3 tablespoons oil

Preheat pan or wok; oil and bring just to smoking point; add onions and cook until translucent (about 3 minutes); add broccoli florets and bell peppers; stir for 3 minutes. Set aside in pan.

Cook beef along with sauce sauce for 3 minutes and blend with broccoli mixture.

Serve over brown rice.

Dessert- Frozen Fresh Fruit Smoothies, and blended with soy or rice milk, YUM!

Freeze any desired fruit, and then using blender and added liquid of choice.

Using your imagination by placing yourself at the table with everyone and eating this delicious meal, but you have to visualize the beginning...class starts with a review of last weeks terms, technique and discussions (cheat if you need to and go back to that blog). Hand washing fun. Nutrition talk, and on to the set-up. Eat and then clean-up.

Oh, and I forgot...plant the basil in something besides a glass of water!















Hubby always benefits from my work in some form or fashion. For lunch he got a London broil sandwich with homemade mustard I am playing with, basil, escarole, yellow tomatoes, and the vinaigrette. Maybe a watermelon smoothie for dessert when he gets home...

If you really like mustard, go check out Greg @ SippitySup, because he is doing a Mustard series that is very impressive...He is all about Serious Fun Food!

“Perhaps travel cannot prevent bigotry,” Maya Angelou once said, “but by demonstrating that all people cry, laugh, eat, worry, and die, it can introduce the idea that if we try and understand each other, we may even become friends.” I saw this on a website and have been pondering reading her works further, our world is not as big as it once used to be...