This is one heck of a stir fry, to say the least. Most of the ingredients are already in your kitchen; the small lobster can be purchased in any grocery store. You should consider using noodles as your base when serving.
This will serve 4 (if really hungry) or 6 normal portions.
- 1 tbsp. soy sauce
- 2 tbsp. oyster sauce
- 1/2 cup chicken broth
- pinch of salt
- 2 tsp. sugar
- pinch of WHITE pepper
- 2 tsp. sesame oil
- 2 tsp. cornstarch
- 2 1/2 lb. lobster, cleaned, cut lengthwise in the shell and cut in 1 1/2 inch pieces
- 3 tbsp. Crisco oil
- 2 tsp. minced garlic
- 2 tsp. fresh ginger, grated
- 1 tsp. dried chili flakes
- 1 tbsp. chili paste
- 1 small onion, finely chopped
- 1 small jalapeno chili, seeded and minced
- 2 tbsp. fermented black beans, rinsed and finely chopped
- 2 tbsp. dry sherry
- cooked noodles – optional
Marinade
Combine the soy sauce, oyster sauce, chicken broth, salt, sugar, pepper, sesame oil and the cornstarch in a large bowl. Mix together to completely blend. Add the lobster and toss well and let rest for 30 minutes. Stir once in awhile. Remove the lobster and set aside. Reserve the marinade and set aside.
Preparation
Heat a large flat-bottomed wok over high heat for 1 minute. Add the oil and coat the wok. When really hot, add the garlic, ginger, chili flakes, chili paste, onion and jalapeno. Stir quickly so the garlic doesn’t burn. Add the black beans and stir fry for 30 seconds. When the garlic just starts to turn brown, lay a layer of the lobster pieces across the bottom of the wok. When the shells turn colour, turn them over . Add the sherry and mix well. When the lobster meat becomes opaque, add the reserved marinade. Mix well and transfer to a warm platter. Serve immediately over a plate of noodles. (Just a suggestion).
A glass of Gewurztraminer would go really well with the lobster.
Boudin Blanc-Stuffed Turkey Breasts With Chestnuts
Last week we had this as our entre with mashed potatoes and asparagus when we hosted the Reveillon dinner.. We brought New Orleans here and by all accounts, was enjoyed by one and all.
Don feels the brine makes all the difference in the world as it is not dry at all. It is moist, tasty and yummy!
Brine
- 1/2 cup kosher salt
- 1/4 cup sugar
- 1/4 cup sweet white wine
2 skin on, boneless turkey breasts (about 4 lbs. each) You may find you can only purchase it with bone in. No big deal, simply cut it out, making sure to keep the breast in one piece.
Boudin Blanc
- 2 tbsp. coarse fresh breadcrumbs
- 1/2 cup whipping cream (but of course)
- 1 cup low-sodium chicken broth
- 1/2 cup roasted chestnuts in a jar (from Italian specialty shops……a bit pricey but worth it)
- 1 tbsp. Cognac or brandy
- 2 bay leaves
- 1 tsp. kosher salt
- 1 tsp. mustard seeds
- 1 whole clove
- 3/4 tsp. coriander seeds
- 3/4 lb. ground pork and 1/4 lb. finely chopped bacon
- 1 tbsp. finely chopped fresh thyme
- 1/8 tsp. ground mace
- 1/8 tsp. ground nutmeg
Preparation for the brine
Bring the salt, sugar and 2 quarts water to a boil, stirring to dissolve the salt and sugar. Let cool then add the wine. Place the turkey in large, sealable plastic bags (may have to set bag in a bowl for support). Seal the bags and chill overnight.
Remove turkey from the brine and pat dry. (do not rinse)
Let sit at room temperature for 1 hour.
For boudin blanc
Soak breadcrumbs in cream in a small bowl for about 18-20 minutes. Bring the broth, chestnuts, brandy, bay leaves with a pinch of salt to simmer in a saucepan. Cook until the chestnuts are very soft but not falling apart and the liquid is reduced by half. (about 13-15 minutes). Remove bay leaves and chill while continuing on.
Next, toast the mustard seeds coriander and clove in a small fry pan over medium heat until fragrant and mustard seeds begin to pop. This should take about 4 minutes. Let cool and finely grind the toasted spices in a spice mill or mortar and pestle.
Mix the pork, thyme, nutmeg, spice mixture, breadcrumb mixture and 1 tsp. salt in a large bowl. Coarsely chop chestnuts and add to the mixture, along with the cooled cooking liquid. Stir pork mixture to combine.
If you have a meat grinder attachment to your mixer, put this through twice. It should be as smooth as velvet for the best texture. Form into a large ball shape and wrap tightly in plastic and refrigerate for overnight.
To assemble
Preheat oven to 400 degrees. Working one breast at a time, place turkey on a cutting board, skin side up. Holding knife parallel to work surface, cut through the breast, stopping about 1/2 inch from going completely through. Open breast like a book and mound in the meat mixture down the center, leaving 1 inch border. Fold the bottom over the one half of the breast , then fold top half over so it slightly overlaps. Tie at 1 inch intervals with string or kitchen twine.
Place turkeys on racks set inside (we used two cookie racks) large roasting pan. Add 1 cup water and roast until the skin is golden brown and a thermometer reads 145 when inserted into the dressing. The breast itself should read 160 degrees. This will take about 1 – 1 1/2 hours. Remove from the oven and let breast for about 10 minutes before slicing. Cook remaining chestnuts with 1/4 cup butter and a couple of thyme sprigs until soft (about 6 minutes. Serve along side the sliced turkey.
NOTE: This reads as long and involved. Read it through first, then start. It is sooooo delicious you will wonder why you hesitated. Remember our mantra….damn, I CAN do this.
If serving potatoes, save the water for making gravy. Simply add to the roasting pan and make gravy like you normally would, making sure to scrap the tasty bits on the bottom with a wooden spoon. Do this while the turkey is resting.
Grilled Tuna Tacos With Guacamole
This recipe can be made with any fish, but this calls for Ahi tuna steaks. By the way, it IS fabulous with any fish you really like.
Guacamole
- 1/4 cup chopped red onion
- 1/4 cup freshly squeezed lime juice
- 2 ripe avocados
- 3 tbsp. diced tomato, seeds removed
- 2 tsp. Sriracha chile sauce
- 4 tsp. chopped cilantro
- 2 tbsp. chopped flat leaf parsley
- salt and pepper to taste
Combine the onion and lime juice in a bowl and let stand for 15 minutes. Halve and scoop out the flesh of the avocados in a bowl and mash with a potato masher. Stir in the remaining ingredients. Press plastic wrap on the surface and set aside.
Grilling the Tuna
- 2 cups red cabbage, sliced thin (slivered)
- 2 tsp. vegetable oil
- 1 tsp. cider vinegar
- 2 lbs. tuna steaks, sliced 1 inch thick
- 12 x 6 inch corn tortillas
Place the slivered cabbage, oil and vinegar in a bowl. Season with a touch of salt and pepper. Stir to mix. Cover tightly and set aside.
Preheat the barbecue and wipe the grills with oil. Season the tuna on both sides with the salt and pepper and grill, only until rare….2 minutes each side tops.
Transfer to a cutting board and slice AGAINST the grain with a very sharp knife.
Warm the tortillas by placing on the grill for about 4-5 seconds per side. Lay them out on the counter, place a large dollop of the guacamole down the center and spread out. Split the tuna slices evenly among the tortillas and add a large topping of the cabbage slaw. Roll up and enjoy. I know….have a cold brew handy.
Hint: Use any fish you like and cook it as you like it. This is for those who really enjoy the tuna.
Scallop Salad With Lime Dressing
This is another way to serve and enjoy the wonderful scallop. Just remember not to over-cook them. If you do, you could be eating something similar to a rubber ball. Ugh!
- 8 scallops (muscle removed)
- 1 tbsp. olive oil
- dollop of butter
- 1 tsp. fresh lime zest
- 2 tbsp. lime juice
- 2 tsp. minced red onion
- 1 1/2 tsp. honey
- 1/2 tsp. minced jalapeno chile
- 5 tbsp. olive oil
- sa;t and pepper
- 1 papaya, peeled, sliced in wedges and halved
- 3/4 lb. baby spinach, stems removed
- 1/3 cup candied pecans, chopped
Cook the scallops in the skillet with tbsp. olive oil. (just add that dollop of butter to enchance the flavour). Cook until turning golden brown, turn over and cook just a minute more.
In a bowl whisk together the lime zest and juice, red onion, honey, and jalapeno until blended, and, continue whisking slowly, add the olive oil. Stir in the papaya and add the spinach. Toss lightly so not to bruise the papaya.
Serve the salad equally on plates or large bowls, Place 2 scallops in the center of the salad and sprinkle the pecans.
Have fresh, warm rolls and butter on the table….add a glass of a beautiful Pinot Gris. Wow! What a feast.
Barbecued Chicken And Potato Salad
While we can still enjoy sitting out on the deck and having a lovely late summer luncheon, try this one. Not much else is needed, unless you want to add some corn on the cob, grilled garlic bread, and don’t forget, a glass of chilled white wine, of course.
- 1 lb. of baby potatoes, scrubbed
- Pam spray
- 2 -3 lbs. chicken breasts, skin on, boneless
- 2 celery ribs, peeled and sliced thin
- 5 oz. red seedless grapes, halved
- 5-6 radishes, cleaned and sliced thin
- 2 hard boiled eggs, halved and then quartered
- 1/4 cup orange juice
- 1/4 cup chicken broth
- 1 tbsp. grainy mustard
- 3 tbsp. fresh basil, chopped and stems removed
- pinch each of salt and pepper
- 1/4 cup olive oil
Boil the potatoes in a pot of water for about 20 minutes until tender. Remove and drain.
Cut the potatoes in half and put in a large bowl. Add the grapes, celery, grapes,radishes, and eggs.
Spray the barbecue grills so the chicken won’t stick. In your preheated barbecue, lay out the chicken breasts, skin side down, turn over and make sure of getting grill marks on both sides. When cooked through, remove from the heat. Slice the chicken breasts and add to the bowl. Carefully and gently, toss to incorporate all the ingredients.
In a small bowl whisk together the orange juice, grainy mustard, basil, salt and pepper. Drizzle in the oil whisking until incorporated.
Drizzle over the salad.
All I can say is YUM!
Martini For Maui
I was looking at the calendar this morning and, oh my, the thought of Maui came to mind. Here is a signature martini to make and then…dream a lot, hope even more and start counting the days.
- 4 parts Grey Goose Vodka
- 2 parts spiced rum
- 2 parts white rum
- 1 part Blue Curacao
- 1 part mango juice
In a shaker filled with crushed ice, pour in all the ingredients and shake for a good 10 seconds.
Strain and pour into chilled martini glasses. Garnish with a piece of mango and a maraschino cherry.
Now, doesn’t that make your mind wander to Maui? Oh wait..why not plan a luau on the deck while we still have beautiful weather?
I’m on it.
Chicken alla Milanese
Okay, this is the last one I am going to give you using the chicken cutlets. It is, as well, quick and easy. I was just thinking you could probably use turkey cutlets and the same ingredients of the other recipes as well. Only you would have to make sure they aren’t too dry. That would destroy what you are trying to do here.
- Chicken cutlets (as many as you need)
- baby mixed greens
- juice from one lime
- olive oil (good quality)
- coarse salt
- freshly ground pepper
- Asiago cheese shavings
- lime wedges
Preheat the cutlets until heated through. Mix together the greens, lime juice, olive oil salt and pepper.
Plate the cutlets, top with the salad and place some of the cheese shavings over the salad.
Serve with a lime wedge. Now, that was super quick and easy. Oh yeah, and the kids will eat it as well.
Okay, say goodbye to the chicken cutlet epic. On to other things tomorrow.
P.S….I lied. Make a chicken cutlet sandwich with a kaiser bun, mayo, slice of provolone cheese, cutlet, 2 slices crisp bacon, lettuce, tomato. Whew!
Red Bell Pepper Soup With Lime And Basil
If you have an intimate dinner around the corner for 4 people, this would be a delicious starter course. It can be served hot or cold and thereby you don’t need to worry about the weather.
- 3 large red bell peppers, seeded and quartered
- 1 large orange bell pepper, seeded and quartered
- 1 pound roma tomatoes, trimmed and quartered
- 1/2 cup sliced onion
- 2 garlic cloves, sliced thin
- 2 tbsp. olive oil
- 1 3/4 – 2 cups chicken broth, divided
- 2 tbsp. chopped, fresh basil, divided
Preheat oven (or bbq) to 425 degrees. Spray a large baking sheet with Pam. Arrange the peppers and tomatoes on the sheet, cut side up. Scatter the onion and garlic over the tops and drizzle with olive oil all over the vegetables. Sprinkle with a light touch of salt and pepper.
Roast until the peppers are soft and beginning to brown around the edges. turn these vegetables occasionally. Remove from the oven.
Place the yellow pepper in a paper bag for 10 minutes, then peel the skin off and finely chop, using for garnish.
Transfer half of the mixture, 1 tbsp. broth and 1 tbsp. basil and lime peel to the blender and puree until smooth. Transfer to a large saucepan. Puree remaining mixture in the blender with 3/4 cup of broth and puree until smooth. Add to the saucepan. Thin soup if too thick.
When ready to serve, return to the saucepan and reheat. Ladle into 4 soup bowls. Garnish with the yellow pepper and remaining basil.
Remember, this can be served cold. Oh, I’m sorry, would you like a glass of wine with that?
1 tsp. grated lime peel
Blueberry Biscuits With Blueberry Sauce
The big secret with super good biscuits is having a light touch. You can’t mess this one up. No rolling – no blending butter. Try it and you will love this one forever. Besides, blueberries are a super food.
- 2 cups flour
- 2 tsp. baking powder
- 2 tbsp. sugar
- pinch of salt
- 1/4 tsp. nutmeg
- 1 cup blueberries
- 1 1/2 cups whipping cream
Preheat oven to 425 degrees. In a large bowl, stir the dry ingredients together. Toss the blueberries in the flour mixture and stir the cream into the flour until JUST moistened.
Turn the dough out on a floured surface. Gently lift and fold dough about five times. Place on a parchment lined cookie sheet and form the dough into a 8 inch circle about 1 inch thick.
Using a floured pizza cutter, cut 12-14 biscuits leaving the biscuits intact. Bake in the upper half of the oven for 18-20 minutes until golden. Cut or pull apart when ready to serve with the Blueberry Sauce (recipe follows).
Blueberry Sauce
- 2 cups blueberries, divided
- 1/3 cup sugar
- 2 tbsp. water
- 1 tsp. vanilla
In a saucepan combine the ingredients and bring to a simmer. Cook and stir the berries until the berries pop and becomes thickened.
Remove from the heat and add 1 tsp. vanilla and the remaining berries. Serve warm.
Invite a few friends over, make a fresh pot of coffee/tea and enjoy.
Peppermint Patty Martini
Yesterday, my niece said she loved martinis, so into my cupboard of things to make one, I thought of this. It isn’t difficult and tasted mighty fine, I might add.
- 1 shot whipped cream vodka
- 2 shots white chocolate liqueur
- 1 shot peppermint schnapps
Mix together in an ice filled shaker and shake for a couple of seconds. Strain into a martini glass and grate some chocolate Brix over the top.
Yummy, to say the least.
Chicken Tortellini Bowl
I seem to be on the side of working mothers and fathers, with busy lives and not much time to fuss and bother, with weekday dinners. Here is another snap to make and also very tasty. Add a slice or two of garlic toast, small salad and, of course, a glass of Pinot Gris (well chilled, naturally).
- 2 x 9 oz. pkg frozen cheese tortellini (I said it would be fast)
- 2 cups each broccolini and cauliflower florets
- 1 can of diced tomatoes (spicy or Italian herb)
- 1/2 cup dried tomato pesto
- 1 9 oz. pkg of roasted/grilled chicken breast strips, thawed
- Shaved asiago cheese
In a large 4 quart pot, cook tortellini as directed, add the broccolini and cauliflower for the last 4 minutes of cooking. Drain and return to the pot.
Stir in the undrained tomatoes, pesto and chicken. Cook, occasionally stirring until heated through.
Put into bowls, add the cheese and Voila! you did it again. Take a bow! Yummy!
Trout With Curry And Dried Plums
You know you can change the trout to salmon, if that is what you like best. I prefer the subtle flavour of the trout. Hence, I use trout.
I love the summer season because we can be outside, on our deck, dining and visiting. Of course, the barbecue doing it’s best to show off Don’s talents. How lucky can we be? This could be put into the barbecue as well. Just adjust to how you want to make it.
- 1 1/2 lb. trout fillets, cut into 1 1/2 inch cubes
- 2/3 cup Orzo pasta
- 3/4 cup red bell pepper, chopped
- 1/2 cup small red onion, chopped
- 1 stalk celery, ribs peeled
- 1 garlic clove, minced
- 1 tbsp. olive oil
- 2 x 14 1/2 oz. cans of diced tomatoes, keeping juice
- 1/2 cup dried plums, coarsely chopped
- 1 tsp. curry powder
Rinse the fish and pat dry. Preheat oven to 350 degrees.
In a large oven-proof pan cook and stir together the pepper, onion, celery and garlic for 4 minutes. Add the tomatoes and juice, dried plums and curry and cook a further 2 minutes. Remove from the heat.
Add the trout and now place in the oven to bake for 8-10 minutes, until the fish just begins to flake. While this is happening put 1 1/2 cups water and when boiling, add the orzo. Boil for 12-13 minutes and cover to let stand for 3 minutes. Drain and now place equal amounts into 4 large bowls.
Spoon the fish mixture over the orzo and enjoy!. Of course a glass of bubbly would be wonderful pairing.
Yummy!