Lobster & Avocado Salad for Valentines Day
I put together a 3 part short cooking demonstration filmed in my home kitchen along with the recipes for a simple elegant meal that you can make in your own home. I have to thank Michael Mason for shooting on his high def camera and editing the material. This was a fun project and I hope you enjoy the video and the recipes. Now watch the video, print off the recipes, go shopping and cook like a pro chef in your own kitchen on Valentines Day!
Lobster & Avocado Salad…tipsy tomato sauce
Tipsy Tomato Sauce
2 ea tomatoes, medium sized, rough chopped
2 tsp tomato paste
1 oz vodka
2 tsp horseradish, prepared
1 tsp kosher salt
¼ tsp cracked pepper
10 drops tabasco or your favorite hot sauce
1/3 cup extra virgin olive oil
Lobsters
2 ea lobsters, 1# each
2-3 tbsp mayonnaise
½ tsp basil chopped fine
1 tsp lemon juice
To taste kosher salt and pepper
Avocado Mixture
1 ea avocado, ripe but not mushy, rough chopped
2 ea scallions, sliced thin
1 ea jalapeño, seeded, finely chopped
2 tsp cilantro, chopped (optional)
½ ea lime juiced
2 tsp extra virgin olive oil
1 ea tomato, small, peeled, seeded and small diced
to taste kosher salt and pepper
Garnish
1 cup mesclun greens
3 tbsp extra virgin olive oil
1 tbsp lemon juice
Method:
- The first 7 steps can be made the day before.
- In a blender combine all ingredients for the tipsy tomato sauce except the oil. Puree until smooth, while running on medium speed slowly incorporate oil. Adjust seasoning if necessary and place in refrigerator for later use.
- In a pot large enough to hold the lobsters bring salted water up to a simmer. Remove claws and tail by twisting, if you are squeamish you can kill the lobster by inserting a knife into its head. Push a bamboo skewer into the tail to keep it straight when cooking. You can save the lobster bodies for stock or soup, freezing for a later date is good, just wrap them well in plastic wrap or a freezer bag.
- Place claws in simmering water and cook for 6-7 minutes, and tails for 3-5 minutes. Remove and immediately plunge into ice cold water.
- Once chilled remove meat from tails and claws, again save the shells for use in another recipe. Cut tail meat into chucks and leave the knuckles and claws whole. Set aside in refrigerator.
- Combine mayonnaise, basil and lemon juice, set aside in refrigerator.
- Combine the extra virgin olive oil and lemon juice listed in the garnish section, set aside in the refrigerator.
- In a bowl combine all the ingredients for the avocado mixture. Set aside in the refrigerator for up to 4 hours, make sure to press plastic wrap onto the surface to prevent discoloring.
To assemble:
- Toss lobster in mayonnaise.
- Toss mesclun greens in lemon vinaigrette.
- On a plate spoon a small amount of avocado mixture down in the center of the plate.
- Place greens off to one side.
- Place lobster mix falling off the mixed greens.
- Drizzle the salad with the tomato vinaigrette.
Spice Roasted Lamb, Dried Fruits & Fennel Tart Tatin for Valentines Day
This is part 2 of a short cooking demonstration filmed in my home kitchen along with the recipes for a simple elegant meal. Now watch the video, print off the recipes, go shopping and be a star in your own kitchen on Valentines Day!
Spice Roasted Lamb…dried fruits & fennel tart tatin
Dried fruits
2 tbsp butter
3 ea garlic cloves, sliced thin
1 slice white bread, crust removed, small diced
1 tsp sugar, granulated
¼ cup raisins golden, soaked in ¼ cup warm water to plump
3 ea dried apricots, sliced
¼ cup almonds, sliced, chopped
1 tbsp sherry vinegar
1 tbsp extra virgin olive oil
3 ea anchovy fillets (optional)
2 tsp basil, chopped
Tart Tatin
1 sheet puff pastry
2 ea fennel bulbs, medium size, cut into ½ inch thick lengthwise slices
2 ea oranges,1/2 of one zested, both juiced
2 tbsp honey
½ tsp fennel seeds, ground
5 tbsp butter, cubed
to taste kosher salt and pepper
Lamb & Spice Mixture
2 pcs lamb loin, boneless, silver skin removed
As needed vegetable oil for cooking
To taste Kosher Salt
½ tsp ground cumin
½ tsp black pepper
pinch cayenne pepper
½ tsp fennel seeds, ground
¼ tsp cinnamon
As needed extra virgin olive oil
Method for Fruit:
- In a sauté pan over medium heat melt the butter, add the garlic and cook until lightly browned. Remove garlic and set aside.
- Add bread cubes and toast until lightly brown, remove and set aside.
- Add dried fruits with plumping liquid, sugar & vinegar and cook until almost dry.
- Remove from heat, add to breadcrumbs and garlic, add olive oil, anchovies and basil. Adjust seasoning, leave covered at room temperature for up to 2 hours.
Method for Tart:
- In a nonstick oven proof pan or a smaller cast iron pan combine orange juice, zest, honey, ground fennel, butter, salt and pepper. Bring to a boil for 1 – 2 minutes, swirl pan to combine.
- Remove from heat and arrange fennel in a star pattern. Simmer for over low heat for approx 40 minutes adding a little water as necessary to prevent the mixture form burning. Then fennel should be tender and nicely glazed , make special note not to move the fennel around too much, the star shape will be presented later. Remove from heat and cool completely.
- Once cool cut a round of the puff pastry to fit over the fennel, place on top and use a ring mold to prevent the rise/shrinking of the dough in the oven. If you do not have a ring mold use a ring of aluminum foil. Keep in refrigerator until ready to bakes.
Method for lamb:
- Combine all spices together. Season lamb with spice mixture and salt when ready to start cooking.
Cooking & Assembly
- Preheat oven to 400°F degrees and bake tart for approx 10 minutes, drop oven temp to 325°F for approx 20 minutes.
- In a hot pan over high heat sear lamb on all sides until deep golden brown. Approx 3 minutes per side. Place in oven for 5 minutes. Remove from oven and lest rest in a warm place.
- Place tart over burner on low heat to warm the syrup, Remove from heat, invert a plate or cutting board onto the top of the pan and carefully flip over using towels and being very careful. Garnish with some fresh cracked pepper and fennel fronds.
- Slice lamb into medallions, season meat. Place on plate and garnish with fruit topping and a drizzle of extra virgin olive oil.
Chocolate Creme Pot for Valentines Day
Part 3 of my short cooking demonstration filmed in my home kitchen along with the recipes for a simple elegant meal. Now watch the video, print off the recipes, go shopping and cook a great meal in your own kitchen on Valentines Day!
Chocolate Creme Pots…caramilized oranges & madeleines
7 oz bittersweet chocolate
1 ¾ cups heavy cream
3 tbsp butter
Method:
- Bring the cream up to a boil.
- Melt chocolate and butter together over a double boiler, whisk thoroughly with a whisk. Whisk cream into this mixture.
- Pour mixture into ramekins or desired dish, refrigerate until ready to serve.
Garnish
4 pcs Madeleine (available at most coffee shops)
1 ea Orange, cut into segments
3 tbsp Sugar
As needed your favorite coffee or espresso drink
As needed powdered sugar, optional
Method
- Remove chocolate cream pot form refrigerator.
- On a oven proof pan lay out orange segments, sprinkle with sugar. Using a blowtorch caramelize the sugar. If you do not have a blowtorch using you r broiler set on high caramelize the oranges under the broiler.
- Be very careful removing the oranges place on top of the chocolate, garnish with a dusting of powder sugar. Serve with madeleine’s on the side and your favorite coffee drink.
DandyID
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