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Wednesday, December 21, 2011

Dinner for One: Lobster Salad Sandwich

I was on my own for dinner last night so while I was searching the grocery store for items for a quick supper I came across a cooked lobster on special for $10. I didn't have to search any further. Using items I already had at home I whipped up this simple yet delicious open-faced lobster sandwich.

Lobster Sandwich for One
  • 1 small cooked lobster, meat removed (or about 1 cup of lobster meat), chopped into small pieces
  • 1 Tbsp. Hellman's Half the Fat mayonnaise
  • squeeze of lemon juice
  • dash of Frank's hot sauce
  • sprinkling of chopped chives
  • 2 slices sourdough bread
  • 1/2 avocado, mashed
  • 1 tomato, sliced
  • salt and pepper to taste
  1. In a small mixing bowl combine the lobster meat with the mayonnaise, lemon juice, hot sauce and chives. Season with salt and pepper and set aside.
  2. Toast the bread and lay on a plate. Spread the avocado on each slice of bread and top with a few tomato slices, season with salt and pepper.
  3. Top the bread with the lobster salad and enjoy!!!

    Monday, December 19, 2011

    Panko Crusted Rack of Lamb with Rosemary and Orange

    A few months ago I made a delicious rack of lamb from Thomas Keller's Ad Hoc at Home cookbook. It was one of the best lamb dishes I have ever had with the most perfect crust. Tonight, I prepared lamb using the same coating process as the recipe in the book but changed up the flavourings. I served the lamb with a simple arugula salad with avocado and oranges to compliment the orange zest in the lamb.

    Panko Crusted Rack of Lamb with Rosemary and Orange
    Serves 4
    •  3 Tbsp. unsalted butter, softened
    • 2 Tbsp. Dijon mustard
    • 1 Tbsp. honey
    • 2 cloves of garlic, minced
    • 1 Tbsp. orange zest
    • 1 tsp. chopped fresh rosemary
    • 1 rack of lamb, frenched (make sure the rack has at least 8 bones)
    • vegetable oil for searing
    • 3/4 cup panko bread crumbs
    • kosher salt and freshly ground pepper to taste
    1. Preheat the oven to 425 degrees F.
    2. In a small mixing bowl, combine the butter with 1 Tbsp. of the Dijon, the honey, garlic, orange zest and rosemary. Stir until well combined. Season with salt and pepper and set aside.
    3. Season the rack of lamb with salt and pepper on both sides. Heat a large Saute pan over high heat. Once hot, coat the bottom of the pan with vegetable oil and sear the rack, fat side down first, until brown and crisp, about 2 minutes per side. Remove the rack from the pan, and place, fat side up, on a roasting rack in a roasting pan, or on top of a cooling rack placed on top of a sheet pan. Let cool.
    4. While the lamb is cooling, gently fold the panko bread crumbs into the butter mixture until just combined. Once the lamb is cool enough to handle, brush the remaining Dijon on the fat side of the rack, then press the butter mixture onto the rack until nicely coated.
    5. Place the lamb in the oven and roast until a meat thermometer reads 150 degrees F for medium-rare. About 20-25 minutes. Remove the lamb from the oven and let rest for 10 minutes before slicing in between the bones. 
    *if the crust falls off when slicing (it sometimes happens) simply sprinkle the crumbs ontop of the lamb when serving. It will still be delicious!!!!


    Thursday, December 8, 2011

    Chipotle and Honey Glazed Steak with Warm Corn Salad

    This Tex-Mex style dish is spicy but sweet and hearty but light. It is the perfect combination of flavours, is super quick and perfect for a weeknight. The flavours and spice will warm up any cold winter evening but you can also serve the dish at room temperature for lunch or for a light summer meal. I used ribeye cap for the steak because that is what I had on hand but this recipe will work with pretty much any cut of beef you have on hand. flank or flat iron steak will work great as well. Both recipes are adapted from The Mesa Grill Cookbook by Bobby Flay.

    Chipotle and Honey Glazed Steak
    Serves 4
    • 1.5 lb. ribeye cap, flank or flat iron steak
    • 1/2 cup honey
    • 1 Tbsp. chipotle puree (if you can't find chipotle puree, make your own by pureeing a can of chipotle in adobo in a food processor, the puree will keep in an air tight container in the refrigerator for up to a month)
    • 1 Tbsp. Dijon mustard
    • 1 Tbsp. vegetable oil
    • 1 clove of garlic, minced
    • kosher salt and freshly ground pepper to taste
    • vegetable oil for searing
    1.  Preheat the oven to 425 degrees F.
    2. Remove the steak from the fridge and allow to come to room temperature before searing.
    3. Meanwhile, prepare the glaze by combining the honey, chipotle, Dijon, vegetable oil and garlic in a small bowl until combined. Season with salt and pepper to taste.
    4. Liberally season the steak with salt and pepper.
    5. Heat a large skillet over high heat. Once hot, add enough vegetable oil to coat the bottom of the pan. Sear the steak until brown, about 2 minutes per side. Brush the top of the steak with some of the glaze and place in the oven. 
    6. Cook until steak is cooked through (about 10-20 minutes depending on the cut of steak), basting with some more glaze halfway through cooking. 
    7. Remove the steak from oven, brush with some more of the glaze and let rest for 10 minutes. Thinly slice the steak and serve atop of the corn salad.
    Warm Corn Salad
    Serves 4
    • 1 tsp. vegetable oil 
    • 1 tsp. butter
    • 1/2 red onion, chopped
    • 2 cloves of garlic, minced
    •  2 tsp. ancho chili powder (can be found at most grocery stores)
    • 1 red or poblano pepper, halved and seeds removed
    • 4 ears of corn, kernels remove
    • 1 lime, juiced and zested
    • chopped cilantro (optional)
    1. Preheat your ovens broiler. Place the pepper halves, skin side up on a baking sheet and place in the oven. Roast until the skin is black and charred then place in a bowl and cover with saran. Let sit for 10-15 minutes. Once cool enough to handle, remove saran wrap and peel away the black skin from the pepper. Chop and set aside.
    2. Heat a small saute pan over medium heat. Add the oil, onion and garlic and saute until softened.
    3. Stir in the chili powder and cook until fragrant, about 30 seconds then add the corn, stir to coat. Continue to saute until the corn cooked through. Stir in the roasted pepper, lime juice and lime zest.
    4. Transfer to a platter and top with cilantro if you wish then serve with the sliced steak.

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