LOBSTER A’LA NEWBURG

LOBSTER A’LA NEWBURG
1 lb. cooked lobster
1/3 c. butter
1/4 c. bread flour
4 tbsp. sherry
2 tbsp. brandy
3 egg yolks, beaten
1/4 c. heavy cream
Salt and few grains red pepper or a dash cayenne

Cut lobster meat into large pieces and heat slowly in butter about 5 minutes. remove
Using wire whip blend flour and butter in iron skillet over low flame. Stir constantly
Add wine and simmer slowly until the wine is almost all reduced.
Beat cream into egg yolks; add lobster and season.
Cook stirring constantly until thickened.
Serve at once over rice or noodle of your choice or on hot toast

I’m serving over Jasmine rice, baby lima beans and a green salad.
As always, pair with your favorite wine.

SUNNY SIRLOIN STEAK

SUNNY SIRLOIN STEAK
1 lb. beef top sirloin steak
1/2 c. fresh orange juice
1/4 c. light soy sauce
2 tbsp. dry sherry
1 clove garlic, minced
2 dashes ground clovesCombine orange juice, soy sauce, sherry, garlic and cloves. Place steak in plastic bag; add marinade, turning to coat. Tie bag securely and marinate in refrigerator 2 to 4 hours, turning at least once. Drain marinade from steak. Place steak on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 8 to 9 minutes, turn and broil second side of steak 8 to 9 minutes to desired doneness (rare or medium). Carve into thin slices. 4 servings.Tonight I’m serving the grilled steak with roasted potatoes and green beans and onions with a little bacon and a fresh green garden salad.

Pair with your favorite wine.

Photo: Sunny sirloin steak

SHRIMP PICCATA

SHRIMP PICCATA


1 1/2 lbs. lg. shrimp, peeled and deveined
2 tbsp. butter
1 tbsp. olive oil
1 garlic clove, minced
1/3 c. dry white wine
1/2 tsp. grated lemon peel
2 tbsp. lemon juice
2 tbsp. chopped parsley
2 tbsp capers, rinsed and drained
1/4 tsp. salt
1/8 tsp. pepper

Preparation: With sharp knife, slice each shrimp in half along back, leaving tail intact. I am going to dust lightly with some flour and old bay seasoning. In large skillet, heat butter and oil over medium heat, until butter is melted. Add shrimp; cook, stirring, until pink and tender, about 3 minutes. With slotted spoon, remove to bowl, set aside. Add garlic to skillet; cook, stirring, 1 minute. Add wine, lemon peel and juice, cilantro and capers, salt and pepper and bring to a boil. Return shrimp to skillet, coating well with wine mixture; heat through.

I’m serving over a bed of noodles a side of fresh green salad and green beans wrapped in bacon.
Pair with your favorite wine

Photo: Shrimp taco with tropical salsa

CITRUS ROAST TURKEY WITH PISTACHIO PRALINE

CITRUS ROAST TURKEY WITH PISTACHIO
PRALINE
 
5 oz. butter, softened
zest of 2 lemons
2 tablespoons thyme leaves
2 cloves garlic, crushed
5-8lbs turkey breast
2 tablespoons olive oil
juice of 2 lemons
salt and ground black pepper
2 oranges
2 grapefruits

BASTING SAUCE:
1/4 c. butter, melted
1/3 c. honey
1 tbsp. Dijon mustard
1 tsp. curry powder
1/4 tsp. garlic powder

For the praline:

1 cup sugar
3.5oz pistachios, roughly chopped

Prepare the turkey:

Preheat the oven per turkey package. Combine the butter, lemon zest, thyme and garlic in a bowl.

Place the turkey breast inside a large roasting pan. Spread all over the turkey  and on both sides and under the skin with the lemon and thyme butter. Pour the lemon juice and olive oil over the turkey, season with salt and pepper and Roast turkey according to package directions.

Remove the foil and roast, basting with the basting sauce every 10 minutes for last 60 minutes or until the skin is golden and the juices run clear when tested with a skewer. Reserve the pan juices and allow the turkey to rest for 10-15 minutes before carving.

Prepare the orange and grapefruit segments: Segment the oranges and the grapefruit over the same bowl, ensuring that you capture all of the juices.

Make the praline:

Melt the sugar in a saucepan over a low heat, do not stir and stay close by to make sure it does not burn. Remove from the heat once the sugar starts to turn golden brown. Layout a sheet of tinfoil on a baking sheet and lightly coat with oil. Sprinkle the pistachios over the foil and drizzle the warm syrup over. Allow to cool and harden. Once set, remove the praline from the foil and break into shards.

Serve the carved turkey warm, with orange and grapefruit segments and pistachio praline. Drizzle with a little of the remaining pan juices and some of the orange and grapefruit juice if desired.

Notes: Try to make your praline as thin as possible so that it will melt easily when served alongside the warm turkey.

 

PICANTE SHRIMP TACOS WITH TROPICAL SALSA

PICANTE SHRIMP TACOS WITH TROPICAL SALSA

Salsa:
1 can (11 ounces) Mandarin oranges, drained
1 can (8 ounces) pineapple tidbits in juice, drained
1/4 cup thinly sliced green onions
1 tablespoon canned chopped mild green chiles
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lemon juice

Tacos:

1 tablespoon olive oil
1/2 medium yellow bell pepper, trimmed and thinly sliced
½ medium red onion, trimmed and thinly sliced
1 garlic clove, minced
1 1/2 pounds medium shrimp, peeled and deveined, thawed if frozen
1 can (14 1/2 ounces) unsalted diced tomatoes, well drained
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and black pepper to taste
8 (10-inch) flour tortillas, warmed according to package instructions
2 cups shredded Monterey Jack cheese

Preparation Time: Approximately 15 minutes

Cook Time: Approximately 10 minutes

For salsa: Mix all of the salsa ingredients in a medium bowl; refrigerate.

For tacos: Heat the oil in a large, nonstick skillet over medium heat. Add the bell pepper, red onion and garlic; cook and stir until tender-crisp, about 4 minutes. Stir in the shrimp, tomatoes, chili powder, cumin, salt and pepper. Cook and stir until the shrimp are firm and opaque in the thickest part, 1 to 2 minutes.

Warm the tortillas according to package directions. Spoon 1/8 of shrimp mixture onto a tortilla; top with a portion of salsa and cheese. Fold in the edges and roll up tortilla. Repeat with remaining tortillas. Serve immediately.

Servings: 8

BAKED RIGATONI AND SAUSAGE

BAKED RIGATONI AND SAUSAGE

1 lb. sweet Italian sausage
1/2 c. chopped onion
1 clove garlic, minced
3 c. (8 oz.) sm. Rigatoni, uncooked
1 c. Ricotta cheese
3 1/2 c. spaghetti sauce
2 c. (8 oz.) shredded Mozzarella cheese
3 tbsp. grated Parmesan cheese

Saute sausage in medium skillet until well browned on all sides. Remove from pan; slice into thin pieces. Return to pan and add onion and garlic; saute until onion is tender, but not brown. Cook small Rigatoni according to package directions for 10 minutes; drain. Combine Rigatoni, sausage mixture and Ricotta; mix well.

Pour 1/2 cup sauce on bottom of 3 quart casserole. Spread 1/3 of Rigatoni and sausage mixture over sauce; cover with 1 cup sauce. Sprinkle 3/4 cup Mozzarella and 1 tablespoon Parmesan over sauce. Repeat layers of Rigatoni and sausage mixture, sauce, Mozzarella and Parmesan twice, ending with Parmesan. Cover; bake at 400 degrees for 20 to 30 minutes or until hot and bubbly. 4 to 6 servings.

Tonight serving with garlic bread, green salad and fresh fruite compote.
Pair with your favorite wine!