A New England Lobster Favorite

Rob & Jen with a day's catch

Rob and Jen with lots of a day’s catch

Having lived on the coast of Long Island for many years, lobstering was my husbands hobby, and what a great hobby that was!  I learned how to open a lobster in no time flat and how to cook lobster many ways.  My daughter, Jenny, had a favorite.  We called it “lazy man lobster roll”.  Pretty simple to make once you have removed the meat from the lobster.  Simply heat a skillet, add some butter (more is better), melt butter and add your cooked lobster meat, heat over medium high heat until lobster is heated thoroughly.

This July, for Bob’s birthday, I decided to fly in some lobsters from Maine for a special birthday treat.  Days of going out and pulling pots have long been over.  Since I was also appearing on CBS affiliate WREG “Live at 9” the morning of his birthday, I decided to prepare Jen’s favorite for the segment, “lazy man lobster roll”, along with a very yummy Asian Slaw.  Hope you enjoy the recipes as much as we enjoyed eating our lobster dinner birthday night.

Bob's BD Dinner

Bob’s BD Dinner

 

Asian Slaw Ingredients:

1 (12 ounce) package coleslaw mix (preferably an Asian blend)
1 tablespoon honey
3 tablespoons rice wine vinegar
1 teaspoon soy sauce
1 teaspoon Spice Islands® Ground Ginger
½-1 teaspoon wasabi powder
¼ teaspoon Spice Islands® Garlic Powder
¼ cup Mazola® Extra Virgin Olive Oil
2 tablespoons Spice Islands® Sesame Seeds, lightly toasted*

Instructions:

Empty slaw mixture into a medium size mixing bowl and set aside.

In a small mixing bowl combine honey, vinegar, soy sauce, ginger, wasabi powder and garlic power. Whisk until well blended. Slowly pour in oil, whisking continuously to emulsify dressing. Add sesame seeds and pour over greens. Toss to combine. Cover and refrigerate overnight, if possible.

*To toast sesame seeds, place in a dry non-stick skillet over medium heat and toss until lightly golden.IMG_3236Buon Appetito!

 


Orzo Pasta Salad with Weber® Just Add Juice® Citrus Herb Marinade

A quick and easy (of course) pasta salad to go with any picnic. You will need 1 pound of good Italian quality Orzo Pasta, 1 package of Weber® Just Add Juice® Citrus Herb Marinade, ½ cup orange juice, ¼ cup Mazola® Corn Oil, ½ cup red onion, finely chopped, 1 English cucumber, see below on how to prepare it, 1 cup cherry tomatoes, quartered, 6 ounces feta cheese, 2 tablespoon black olive, sliced and 2 tablespoons freshly chopped cilantro.

Boil pasta according to directions, drain and set aside until cooled (I place the cooked pasta on a large baking sheet for quick cooling).
Drained Orzo

In a medium sized mixing bowl add marinade, orange juice and corn oil. Whisk until well combined. When preparing the cucumber, peel skin, but not totally, see below. Use a fork to make ridges into sides of cucumber. Slightly Peeled

Add remaining ingredients to bowl, use a fork to remove herb from cilantro stems.IMG_3041 Add cooked pasta and toss until well blended. Serve immediate or refrigerate for later use.

Orzo Pasta Salad with Weber® Just Add Juice® Citrus Herb Marinade

Orzo Pasta Salad with Weber® Just Add Juice® Citrus Herb Marinade

Orzo Pasta Salad

1 pound orzo pasta, cooked according to package directions
1 package Weber® Just Add Juice® Citrus Herb Marinade Mix
½ cup orange juice
¼ cup corn oil
½ cup finely chopped red onion, about one half of an onion
1 English Cucumber, chopped
1 cup, 5 ounces, cherry tomatoes, quartered
6 ounces crumbled feta cheese, tomato & basil flavored, if desired
¼ cup sliced black olives, optional
2 tablespoons fresh cilantro, chopped

Combine marinade mix, orange juice and corn oil in a large mixing bowl. Whisk until well blended. Add cooked pasta and remaining ingredients. Stir until well combined.
Serve with additional cilantro for garnish, if desired.

 

Buon Appetito!


Try these salmon tacos & white sangria drinks

Happy Memorial Day, check out these recipes for your weekend parties!

WREG.com

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Grilled Marinated Salmon Tacos

1 lb. fresh salmon
1 package Weber® Just Add Juice® Sesame Ginger Marinade Mix
½ cup orange juice
1 bunch fresh scallions, chopped
4 large taco shells
1 large onion, sliced thickly
4-6 assorted small peppers
2 avocados, sliced

Salmon:
Prepare salmon according to marinade directions (do not marinade overnight). Remove fish and discard remaining marinade. Grill on preheated cooking grates until the internal temperature of the fish reaches 140°F. Let rest 5 minutes, flake meat apart.

Vegetables:
Place onion slices and peppers on prepared grill. Cook until vegetables are soft and slightly charred. Remove from heat and let cool 5 minutes.

Taco Shells:
Place shells directly on hot grate rotating 90° after 1 minute. Turn shell over and repeat process.

Assemble:
On toasted taco shell, place salmon, vegetables and avocado slices.

White Wine Sangria with Lemoncello

1 bottle (750 ml.) Spanish white…

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“Live at 9” – 3 Delicious Vegetable Dishes

Spinach, cauliflower, brussels sprouts, grape tomatoes, leeks, butternut squash…oh my…vegetables can be the center of your meal. Check out my latest “WREG Live at 9” demonstration to see how easy these vegetables are to make and just how yummy they are to eat!

Italian Spinach

1 tablespoon extra virgin olive oil
1 tablespoon butter
¼ teaspoon red pepper flakes
2 cloves garlic, minced
1 pound baby spinach, roughly chopped
Salt & pepper, to taste
2 eggs, beaten
1 tablespoon grated parmesan cheese

Over medium high heat, melt butter and oil until melted. Add red pepper flakes and garlic. Cook 30 seconds (do not let garlic burn). Add chopped spinach and sauté until wilted. Add beaten eggs and toss until egg is cooked. Stir in parmesan cheese. Serve warm.

Italian Spinach

Italian Spinach

Oven Roasted Vegetables with Weber® Just Add Juice Herb & Garlic Marinade

1 package Weber® Just Add Juice Herb & Garlic Marinade Mix
¼ cup Extra Virgin Olive Oil
1 butternut squash, peeled, seeds removed and cut into 1-inch pieces
2 leeks, cleaned and sliced into ½-inch pieces
½ cup grape tomatoes, sliced in half
½ pound Brussels sprouts, cut in half

Preheat oven to 425°F. Line a baking sheet with parchment paper or spray with pan spray. In a large bowl, combine all ingredients and toss until completely combined. Place vegetables on prepared baking sheet. Bake 15-20 minutes, or until vegetables are soft.

Oven Roasted Veggies

Oven Roasted Veggies

Crispy Cauliflower Galette

1 head cauliflower
1 teaspoon sea salt
1 large egg
1 cup shredded cheddar cheese
¾ cup Pankos (Japanese-style bread crumbs)
1 tablespoon chives
¼ teaspoon white pepper
1/8 teaspoon cayenne pepper (or less to taste)
2 tablespoons grated parmesan cheese
2 tablespoons butter, divided
2 tablespoons corn oil, divided
Sour cream, if desired

Cut cauliflower into florets and cook in salted boiling water, until tender, about 10 minutes. Drain and mash cauliflower with vegetable masher. Stir in cheese, pankos, chives, egg, white and cayenne pepper, and parmesan cheese.

Heat 1 tablespoon butter and 1 tablespoon oil in a 10-inch, nonstick sauté pan over medium heat. When butter and oil have heated, press cauliflower mixture into skillet and cover. Cook over medium heat until crisp on the bottom, pressing occasionally with a spatula, about 5-10 minutes.

Place a rimless flat dish on top, large enough to cover pan, and invert the galette onto the dish. Add the remaining 1 tablespoon butter and oil to the same pan, then slide the galette, browned-side up, back into the pan.

Cook until crisp and golden on the second side, about 5 minutes longer. Slide galette into serving dish, cut into wedges, and top with sour cream, if desired.

Crispy Cauliflower Gallete

Crispy Cauliflower Gallete

Buon Appetito!!!


More Thanksgiving Goodies

"Sweet" Potato Casserole

“Sweet” Potato Casserole

Sweet Potato Casserole 

 4 large (about 4 lbs.) baked sweet potatoes (clean, bake 400°F 45-60 minutes)
1/3 cup brown sugar
½ cup melted butter
2 large eggs, slightly beaten
1 teaspoon Spice Islands® Vanilla
1/3 cup evaporated milk
¼ teaspoon Spice Islands® Nutmeg
1/2 teaspoon Spice Islands® Cinnamon

Preheat oven to 350°F.  Spray an 8×8-inch casserole pan with cooking spray.
Mix all ingredients until blended.  Pour into casserole pan, top with topping (see recipe below), bake 45-60 minutes or until firm.

Topping:

¼ cup brown sugar
¼ cup melted butter
1 cup chopped pecans
1/2 teaspoon Spice Islands® Cinnamon

Mix together, sprinkle over casserole.
Yields:  10 servings

Fresh Cranberry Sauce 

Yield:  2 Cups

1 cup sugar
1 cup water
1 package (12 ounces) fresh cranberries
½ teaspoon Spice Islands® Cinnamon
½ teaspoon Spice Islands® Orange Peel
½ teaspoon Spice Islands® Vanilla Extract

Mix sugar and water in medium saucepan. Bring to boil on medium-high heat. Add cranberries, cinnamon and orange peel; return to boil. Reduce heat to medium-low; simmer 10 minutes or until cranberries burst and sauce begins to thicken, stirring occasionally.  Remove from heat.   Stir in vanilla. Cool to room temperature.   Cover.  Refrigerate until ready to serve.

Fresh Cranberry Sauce

What good southern Thanksgiving meal would be complete without cornbread dressing…

Cornbread Dressing

2 tablespoons butter
1 cup chopped onions
2 stalks celery
¼ cup fresh parsley
1 ½ teaspoon Spice Islands® Sage
½ teaspoon salt
½ teaspoon pepper
4 cups cornbread, cubed
2 cups chicken broth

Preheat oven to 350°F.  Heat butter in a large skillet over medium heat.  Add onions and celery.  Saute until soft and translucent, about 5-8 minutes.  Remove from heat and stir in parsley, thyme, salt and pepper.   In a large casserole dish combine cornbread cubes, onion mixture and chicken broth.  Bake 30-35 minutes, or until slightly golden.

Traditional Southern Cornbread Dressing

I hope you all have a wonderful Thanksgiving with family and friends!


Thankgiving Goodies

Thursday I had the challenge of making a home cooked Thanksgiving Luncheon for 100 people.  First thing I did was contact two of my favorite colleagues to help with this endeavor.  Good thing they were available, as business travels took me out of the country Monday and Tuesday.  This could never have been successful without them!  Our meal consisted of the traditional turkey, fried turkey, gravy, homemade cranberry sauce, sweet potato casserole, corn bread dressing, green bean casserole, ham, honey butter rolls, and of course pecan, apple, and pumpkin pies.  However, not so traditional, we made my “Red Skin Smashed Potatoes” recipe and my dads recipe for stuffing.

Turkey….

Turkey….

I have to say, seems like all enjoyed the meal and I have received more requests for the potato recipe…

Red Skin Smashed Potatoes

Red Skin Smashed Potatoes

This recipe is so easy and definitely one of my families favorites….here you go!

Red Skinned Smash Potatoes

3 pounds red skin potatoes, washed, cut into 1-inch size pieces
1 teaspoon Spice Islands® Sea Salt
4 tablespoons butter
1/2 cup sharp cheddar cheese
1/4 cup parmesan cheese
2 tablespoons Spice Islands® Chives
1/4 cup heavy cream, additional cream if needed (you can also use milk)
Spice Islands® Black Pepper, to taste
Pankos (Japanese breadcrumbs)

Place cut potatoes into a large pot, rinse with cold running water until the water is clear (this removes excess starch from the potatoes).  Place pan on stove over high heat.  Add 1 tablespoon salt.  Bring to boil, cook until tender (about 10-15 minutes).  Remove from heat and drain potatoes.

In a large mixing bowl add drained potatoes and butter.  Using a potato masher, mash until butter has melted.  Add cheddar cheese, parmesan, chives, heavy cream and black pepper.  Continue to mash until all is incorporated.  Taste and adjust spices adding additional salt if needed and cream or milk.  Mixture should be creamy and slightly lumpy.

Preheat oven to 375°.  Place potatoes into a baking casserole dish which has been sprayed with cooking spray.  Generously top potatoes with pankos (and additional butter if desired).  Bake 20-30 minutes or until top is golden.

Another favorite was my “Cheesy Honey Butter Rolls”…so easy to make and yet so tasty.  These can be made ahead of time and baked off right before serving.

Cheesy Honey Butter Dinner Rolls

Cheesy Honey Butter Dinner Rolls

Coming soon, Southern Style Sweet Potato Casserole and homemade quick and easy Cranberry sauce (you’ll never buy the can stuff again).

Enjoy!