smoked salmon risotto with lemon and mascarpone

  

1 medium yellow onion, finely chopped
2 tablespoons olive oil
1 1/2 cups Arborio rice
1 clove garlic, finely chopped
1 cup dry white wine
4 cups vegetable stock
2 cups smoked salmon, divided
1/2 cup mascarpone
3 tablespoons flat-leaf parsley, chopped
1 teaspoon grated lemon zest
handful arugula (baby greens are best)
lemon juice
ground pepper

Reserving some large pieces of salmon to garnish, roughly chop the remaining smoked salmon and set aside.

In a large pot over medium high heat, add the olive oil and onion. Sauté for five minutes until the onion is soft and translucent. Add the rice and garlic to the pot and cook for two more minutes, stirring continuously. Add the white wine and a cup of the stock to the pot. Bring to a boil and reduce heat to medium. Simmer, stirring frequently until the most of the liquid has been absorbed. Add another cup of the stock and continue to cook, stirring constantly until it too has absorbed. Repeat, until you've used all the stock and the rice is tender and creamy.

Remove the pot from the heat, add the mascarpone and stir until melted. Add the chopped salmon, parsley and lemon zest and mix. Season with fresh ground pepper and lemon juice to taste.

Plate the risotto with a some fresh arugula and the pieces of reserved salmon.

enjoy.

Saute of Crawfish Over Fried Green Tomatoes with a Warm Remoulade Sauce

(return to blog) 

Adapted from Emeril Lagasse (Food Network, 1999)

1/4 cup fresh squeezed lemon juice 
3/4 cup vegetable oil
1/2 cup chopped onions
1/2 cup chopped green onions
1/4 cup chopped celery

2 tablespoons prepared horseradish
3 tablespoons Creole or whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley
salt
Cayenne pepper

2 tablespoons butter
1/2 cup minced onions
1/4 cup red peppers, diced small
1 pound craw fish tails

12 slices fresh green tomatoes (about 1/4 inch thick)
freshly ground black pepper
1 cup flour
2 eggs, beaten with 1 tablespoon milk
2 cups fine dried breadcrumbs
Creole seasoning
1/2 cup vegetable oil
1 tablespoon chopped green onions, green part only

 

 Directions:

For the Remoulade: Combine the lemon juice, oil, onions, green onions, celery, red pepper, horseradish, mustards, ketchup and parsley. Season with salt and cayenne pepper. Place in a food processor fitted with a metal blade and process for 30 seconds. Use immediately or store in the refrigerator in an airtight container. Remoulade will keep for several days in the refrigerator. Yields: 2 cups

In a large saute pan over medium heat, melt the butter. Add the onions and red peppers. Season with salt and pepper. Saute for 1 minute. Add the craw fish tails and season with salt and pepper. Continue to saute for 2 to 3 minutes. Add the Remoulade. Bring the mixture to a simmer and cook for 1 minute. Keep warm over low heat.

For the tomatoes: Season the tomatoes with salt and pepper. Season the flour, egg wash and breadcrumbs, separately with Creole seasoning. Dredge each slice of tomato in the flour. Dip each slice in the egg wash, letting the excess drip off. Finally, dredge each slice in the breadcrumbs, coating completely. In a large saute pan, over medium heat, add the oil. When the oil is hot, pan-fry the tomatoes, in batches, until golden and crispy on both sides, about 2 to 3 minutes. Remove and drain on paper towels. Season with Creole seasoning. Reheat the craw fish sauce. To serve, lay three tomatoes in the center of each plate. Spoon a quarter of the sauce over each plate of tomatoes. Garnish with green onions.

(return to blog) 

bon appetit!

lobster rolls

 (return to blog)

New England style lobster rolls are best when just mixed with a few simple ingredients...a sprinkle of finely chopped celery, tease of fresh lemon juice, touch of mayo and lightly seasoned with salt and pepper. And don't even think about serving it on anything besides a perfectly toasted, buttered New England style hot dog bun.

 New England Style Lobster Rolls

2 pounds cooked lobster meat, chilled and chopped roughly into chunks
1 small celery rib, finely chopped (see note)
1/4 cup mayonnaise (I use Hellman’s)
one or two squeezes of fresh lemon juice
Snipped fresh chives
Pinch of kosher salt and freshly ground white pepper
New England style hot dog buns
Unsalted butter

In a large bowl, combine the lobster meat, celery, mayonnaise, lemon juice, chives, salt and pepper and mix thoroughly. Adjust seasonings to taste. Stuff the toasted buns with the chilled lobster salad and serve immediately.

Just a note: if you are cooking your own lobsters, I recommend steaming them rather than boiling...steaming is a slower cooking process that results in more tender meat. There is also less chance of over cooking the lobster since the water does not penetrate the meat (making them more flavorful and succlent). It is important not to over crowd the pot or the lobsters will not cook properly. A 5 gallon pot is perfect for steaming up to 8 pounds of lobster (for more than that, steam in two batches). Fill the steamer pot with an inch of water and a tablespoon of sea salt. Place the rack inside, cover and bring to a rapid boil. Place the lobsters in the pot (claws first) and cover tightly. Roll the lobsters over after 7-8 minutes to make sure they cook evenly. Lobsters are done when the shell turns bright red and the tail meat is white without any translucency (should there be any roe, it also will be bright red). Total cooking time should be about 14-16 minutes per batch. 
To remove the meat: cool lobster completely, then break off the tail. Using a large knife, carefully slice through the underside of the tail section. If it is a female lobster discard the tomalley (this is the green substance found in the carapace of the lobster commonly refereed to as the liver and pancreas, these organs accumulate environmental contaminants, and although some consider them to be a delicacy, I discard them). Crack the claws and knuckles using lobster crackers and remove the meat.

Celery Note: When celery is chopped it releases it's natural moisture, which can drastically water down the lobster salad and give it an undesirable soupy consistency. To avoid having this happen, wrap the chopped celery in several paper towels and place in the fridge for 15 to 20 minutes, the towel will absorb any excess moisture.
   (return to blog)

shrimp creole and $20,000 rice pilaf

(return to blog)

(from Bon Appetit, Y'All by Virginia Willis) 

1 1/2 pounds large shrimp (21/25 count) peeled and deviened

Coarse salt and freshly ground black pepper

1/2 cup canola oil

1 onion, preferably Vidalia, chopped

3 stalks celery, chopped

4 cloves garlic, very finely chopped

1 (6 ounce) can tomato paste

1 (8 ounce) can tomato sauce

1 teaspoon sugar

2 cups water, plus more if needed

pinch of cayenne pepper

4 green onions, white and green parts, chopped, for garnish

$20,000 Rice Pilaf, for accompaniment (recipe follows)

Place the shrimp in a bowl and season with salt and pepper. Cover with plastic wrap and refrigerate to marinate while you prepare the vegetables.

In a heavy bottomed skillet, heat the oil over medium-high heat. Add the onion and celery and cook until soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the tomato paste and cook stirring constantly, an additional 5 minutes. Add the tomato sauce, sugar, water and cayenne pepper. Bring to a boil over medium-high heat, then decrease the heat to low. Simmer until the oil rises to the surface, stirring occasionally, about 40 minutes. (Use more water if the sauce gets too thick.) Add the shrimp and cook until pink, 3 to 5 minutes. Taste and adjust for seasoning with salt and pepper. Garnish with the green onions. Serve over the rice pilaf.      Serves 4 to 6

$20,000 Rice Pilaf

(from Bon Appetit, Y'all by Virginia Willis)

{printable recipe}

2 tablespoons unsalted butter

1 small shallot, chopped

2 cups long grain white rice (such as Carolina Gold, jasmine, or basmati)

coarse salt and freshly ground black pepper

3 cups homemade chicken stock or low-fat, reduced-sodium chicken broth or water

2 tablespoons chopped fresh flat leaf parsley

Preheat the oven to 350*F. In a large, oven proof saucepan, heat the butter over medium heat until foaming. Add the shallot and cook until clear and translucent, 2 to 3 minutes. 

Add the rice and stir to combine. Cook stirring constantly, until the rice is coated with butter and lightly toasted. Season with 1 teaspoon of the salt and pepper to taste. Add the broth and stir to combine. Bring to a boil over medium-high heat. Cover with a tight-fitting lid and cook until the liquid is absorbed and the rice is tender, 17 minutes. Remove from the oven and let stand, covered, for 5 minutes before serving. Add the parsley and fluff with a fork just before serving. Serves 4 to 6.

bon appetit!