Just wanted to share my favorite little enhancement that makes things a little sweeter.
Honey Butter
Take 1 stick of salted butter & let warm to room temperature (remember when Grandma left her butter out all the time?)
Toss the stick in your mixing bowl and add 1 tbsp of your favorite honey & blend until smooth.
Now just transfer into a pretty little dish & chill until you want to add a little sweetness to your day!
Blessings 2 U Friends
Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts
Friday, October 3, 2008
Wednesday, April 9, 2008
Tropical Lobster Salad Recipe
Here is the first in our Food Recipe Series...if you have a favorite you would like to share please send it to us.
Ingredients
For the lobster salad:
2 (1.5 pound) live Maine lobsters
3 ears sweet corn
1 ripe mango, peeled, pitted and diced
1/2 red bell pepper, diced
1/2 vidalia onion, diced
2 stalks celery, diced
1 small can mandarine orange slices
2 tablespoons fresh, chopped cilantro
salt, to taste
white pepper, to taste
1 head romaine lettuce, shredded
For the dressing:
1 cup watermelon, seeded
2 tablespoons grapefruit or orange juice
2 tablespoons apple cider vinegar
3/4 cup Olive oil
whole cilantro leaves, for garnishing
Cooking Instructions
1. Cook the lobsters in a large pot of boiling salted water for 12 minutes. Let cool & remove
the meat from the shells.
2. Chop the tail & joint meat into 1/2 inch pieces, reserve the whole claw meat for garnish.
3. In a medium pot of boiling salted water, cook the corn until tender, about 10 to 15 min.
Let cool and cut the kernels from the cob.
4. Toss the lobster meat, corn, mango, red pepper, onion, celery, and cilantro in medium
mixing bowl, season with salt & pepper.
5. To make the dressing, puree the watermelon,grapefruit or orange juice, vinegar in a food
processor or blender for 1 minute. With the motor running, slowly add olive oil.
6. Add about 1/2 cup of dressing to salad mixture, season with salt and white pepper and
refrigerate for 2 hours. (Reserve the leftover dressing for another use.) Serve the salad over
shredded romaine lettuce on individual plates and garnish with a lobster claw and whole
cilantro leaves and mandarine orange slices.
Ingredients
For the lobster salad:
2 (1.5 pound) live Maine lobsters
3 ears sweet corn
1 ripe mango, peeled, pitted and diced
1/2 red bell pepper, diced
1/2 vidalia onion, diced
2 stalks celery, diced
1 small can mandarine orange slices
2 tablespoons fresh, chopped cilantro
salt, to taste
white pepper, to taste
1 head romaine lettuce, shredded
For the dressing:
1 cup watermelon, seeded
2 tablespoons grapefruit or orange juice
2 tablespoons apple cider vinegar
3/4 cup Olive oil
whole cilantro leaves, for garnishing
Cooking Instructions
1. Cook the lobsters in a large pot of boiling salted water for 12 minutes. Let cool & remove
the meat from the shells.
2. Chop the tail & joint meat into 1/2 inch pieces, reserve the whole claw meat for garnish.
3. In a medium pot of boiling salted water, cook the corn until tender, about 10 to 15 min.
Let cool and cut the kernels from the cob.
4. Toss the lobster meat, corn, mango, red pepper, onion, celery, and cilantro in medium
mixing bowl, season with salt & pepper.
5. To make the dressing, puree the watermelon,grapefruit or orange juice, vinegar in a food
processor or blender for 1 minute. With the motor running, slowly add olive oil.
6. Add about 1/2 cup of dressing to salad mixture, season with salt and white pepper and
refrigerate for 2 hours. (Reserve the leftover dressing for another use.) Serve the salad over
shredded romaine lettuce on individual plates and garnish with a lobster claw and whole
cilantro leaves and mandarine orange slices.
Subscribe to:
Posts (Atom)
Posts
