Friday, February 28, 2014

Lobster with lemon tarragon risotto

Lobster is one of my future husband's favorite foods. I always pick up a couple tails whenever they're on sale at the store because I know it will turn a regular Wednesday into a special night dinner.

I'm not hard core enough to boil the whole lobster in the big pot. I might try one of these days, but I haven't gotten up the nerve yet. But if you like the tails best, this way is foolproof and done in just minutes.

Broiled lobster tails

  • lobster tails
  • lemon juice
  • butter
  • salt
  1. Melt butter and mix with salt and lemon to taste
  2. Cut away top section of shell from the lobster tail with kitchen scissors. Slather with butter lemon mixture
  3. Broil lobster tails for 1 minute per ounce. Serve immediately

You can serve lobster with any number of things, but we usually go with risotto. It's creamy and oh so easy to make. We use champagne in making our risotto (we were out of white wine that night)

Lemon Tarragon Risotto

  • 4 cups shrimp stock
  • 2 Tbsp olive oil
  • 1/2 cup finely chopped onion
  • zest of 1 lemon
  • 1 1/2 cups arborio rice
  • 1/2 cup white wine or champagne
  • 1 tsp minced tarragon
  • 1 Tbsp unsalted butter
  • salt and pepper to taste

  1. In a saucepan, simmer shellfish stock in low heat with minced tarragon
  2. Heat oil over medium heat in a different saucepan. Add onion and sautee until softened
  3. Add lemon zest and cook until fragrant. Add rice and stir until each grain in coated with oil and semi translucent
  4. Add white wine and stir until fully absorbed.
  5. Add stock a ladle-full a at a time, stirring frequently. Add the next ladle after most has been absorbed but the rice is never fully dry.
  6. When the rice is tender but firm and looks creamy, quickly stir in a reserved 1/4 cup stock and the tablespoon of butter. Season to taste and serve immediately.

Thursday, February 20, 2014

Jerk Chicken - Walkerswood product review

A couple years ago, a Jamaican coworker recommended this seasoning for real jerk chicken. He said he could make his own marinade, but this one was too good not to use.

I've made jerk marinade before. It gets very expensive because there are so many ingredients, many of which you might not have readily at your house. This is $9 for a jar that has lasted us forever because you only use a tablespoon at a time.

The instructions on the bottle may tell you to marinade for several hours, but DON'T DO IT. We made that mistake the first time and it was super spicy (and I love spicy food). When I make it, I slather a tablespoon over a couple chicken breasts or chicken thighs and then grill it or bake in the oven and finish under the broiler. That's it. I might leave it in the seasoning for 20 minutes before cooking, but not much more than that

When we make it, we usually serve it with coconut rice or plantains and a vinegar cabbage slaw. You can use avocados or something cooling as well. Folding some toasted coconut into cooked jasmine or basmati rice gives it a great tropical flavor and helps cool the spice of the chicken as well.

I can't stress how great this marinade is for easy jerk chicken. You can find it on amazon or at World Market, so why not give it a shot.

Wednesday, February 12, 2014

Salad Lyonnaise

Salad Lyonaisse is one of my favorite breakfasts. It feels healthy because it is a salad with only a light dressing, but it is so rich at the same time because of that poached egg and a fair amount of crispy bacon.

I don't have a a recipe for this salad. Everything is basic ingredients but the way they are combined is what makes it special. It doesn't traditionally have tomatoes, but I will include them when I have good ones


  • Mixed greens (preferably lots of arugula, frisee or other bitter greens)
  • Tomatoes (optional)
  • 3 or 4 strips of crispy thick cut bacon
  • shallots
  • Egg
  • Crusty bread
  • Olive oil
  • Dijon mustard
  • champagne or sherry vinegar
  • honey 
  • salt and pepper to taste

  1. Make your dressing by mixing the mustard with a little honey. Add the vinegar and slowly whisk in oil until the dressing comes together. Salt to taste.
  2. Cut and grill your toast points. Set aside
  3. Cut your bacon into thin strips and cook down until crispy. Add about a tablespoon of minced shallots and cook until soft. Remove bacon. (Note, you can use the bacon grease to make the salad dressing if you prefer)
  4. Poach your egg so the white is set but the yolk is as runny as possible.
  5. Toss your greens, warm bacon, shallots and a little dressing together. Immediately top with hot poached egg and toast points.
  6. Break egg to coat salad and eat immediately

Saturday, February 1, 2014

Greek Yogurt Souffle

While scouring Pinterest the other day, I found this amazing recipe for Greek yogurt souffle courtesy of Jules Food. I made it for dessert a couple nights ago and it was super easy and delicious. It was light as air when it was fresh out of the oven and super delicious. Even after it fell, it tasted just like delicious, super light cheesecake.

Best of all, this recipe supposedly has 7 grams of protein and only 80 calories per serving. I will make this again and again. I didn't even feel bad about having a leftover for breakfast the next morning

Greek Yogurt Souffle

  • 1 cup plain greek yogurt
  • 3 large egg yolks
  • 3 egg whites
  • 3 Tbsp AP flour
  • pinch of salt
  • 1 tsp vanilla extract
  • ¼ cup sugar
  • pinch cream of tarter

  1. Preheat oven to 375
  2. Butter 6 6oz ramekins and coat the insides with sugar. Shake out and set on a baking sheet
  3. Mix together yogurt, egg yolks, flour, salt and vanilla
  4. In a separate bowl, beat egg whites and cream of tarter  until foamy. Add sugar and whisk until firm but soft peaks form
  5. Fold the egg white mixture into the yogurt mixture ⅓ at a time. Be sure to keep as much volume as possible.
  6. Divide into ramekins and bake at 375 for 15 minutes. Do not open the oven to peak.
  7. Serve immediately, though they will taste like great light cheesecake when cool as well.

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