Sunday, August 16, 2009
Ramen Noodle Salad
Monday, March 16, 2009
Tom's Baked Lobster
I have eaten many lobsters over the years, but this was the best I have ever had. We visited Tom and Allison this past weekend for dinner. While I was making the Magical Margaritas, Tom was preparing to serve this awesome meal. What a great combination (Surf and Smurf)!
Ingredients based on one 1 3/4 pound live lobster
Preparing the Stuffing
· 1 sleeve finely crumble Ritz crackers
· 2 tablespoon of fresh parsley
· 5 to 8 cooked baby shrimp
· 1/2 cup fresh crab meat
· 1/4 cup melted butter
· lemon juice to taste, about 1 small wedge
· 2 tablespoon dry sherry
Prepare the Lobster
· Turn the lobster on it's back
· Using a large, sharp butcher knife, slice from the tip of the head all the way down the tail. (See the tip below.)
· Remove the "inners" from the belly
· Rinse with cold water to clean out
Stuff the Lobster
· Spread the lobster open as wide as possible
· Stuff it with the stuffing
· Drizzle melted butter on top of the stuffed lobster, just enough to moisten
· Cook in a 450 preheated oven for 20 to 25 minutes. Keep an eye that you don't burn the stuffing. It should come out slightly browned.
· Serve with a small cup of melted butter for dipping
· You can also include baby scallops in your stuffing.
· If you would rather not cut the live lobster down the belly, you can boil it for a few minutes, just enough to kill it.
· If you're serving for company, you can do everything a head of time. Just wait to drizzle the butter onto of the lobster until the last minute. Obviously refrigerate if you are preparing ahead.
Sunday, January 25, 2009
Chuck's Fish Chowder
3 tablespoons butter
2 cups chopped onion
1 bunch of celery, chopped
4 cups chicken stock
4 cups diced potatoes (raw peeled)
2 pounds Haddock, diced into 1/2 inch cubes (any white fish will work)
2 teaspoons Old Bay Seasoning (or to taste)
1/4 teaspoon of Cayenne Pepper (or to taste)
1 cup clam juice
1/2 cup all purpose flour
2 12oz cans evaporated milk (not condensed milk!)
Salt and Pepper (to taste)
1. In a large stock pot, melt the butter over medium heat. Saute the onions and celery in the butter until tender. Hit them with some salt and pepper during the saute.
2. Add chicken stock and potatoes, simmer on medium heat for 10 minutes (this will be long enough to cook the potatoes)
3. Add fish and simmer on medium heat another 10 minutes (this will be long enough to cook the fish)
4. Add the Old Bay seasoning and some shakes of salt and pepper
5. Mix together the clam juice and the flour until smooth, and stir into the soup (it's getting thick now, but will thin out with the milk)
6. Lower the heat to a low simmer and add the Evaporated Milk.
7. Add the cayenne pepper to taste.
8. Let the chowder simmer for a while, then taste. Gradually add salt and test until the taste makes you happy.