Lobster Sliders

lobster rolls Summer on the Cape isn’t complete without lobsters. Lobsters often. We’ve had a few lobster rolls this summer, but haven’t yet cooked them at home since living on the Cape. Until this weekend. We love lobsters served any way, but one of our favorite ways to eat them (and Adrian’s specialty): lobster rolls. Normally he lightly tosses with salted butter and serves the juicy bits of lobster on a grilled roll with lemon slices on the side. When we learned this month’s Recipe ReDux theme, we knew we had to make a extra-ordinary lobster roll with a special sauce, spiked with cognac and with rich flavors reminiscent of lobster bisque.

Here’s this month’s Recipe ReDux theme:

A Spirited ReDux

From plain Jane vanilla extract to fancy-pants elderflower liqueur, we like to keep a little liquor in the kitchen. Show us how you like to cook, bake or mix-it-up with spirits, extracts and other alcohols. A splash of vodka makes summer sauces shine – and liqueurs brighten desserts: What’s your healthy recipe with spirit?

Our recipe with spirit: Lobster Sliders with a “creamy” tomato, tarragon and cognac sauce served on buttered rustic whole-wheat rolls. The sauce is so good, you’ll want to eat it by the spoonful. I did just that. And there’s actually no cream in the sauce, we used 2% milk to lighten things up a bit. 

lobster clawsWe grilled the lobster vs steaming it. Gives it a light smoky flavor. As long as you don’t overcook it, it’ll stay juicy and tender.

lobster grillingAfter grilling, let cool, crack open and tear or cut into bite-sized pieces.

lobster rollsAssemble your sliders. Serve with extra sauce on the side for dipping.

lobster rolls

lobster rollsJuicy bits of tender lobster served on a whole-wheat rustic buttered roll, drizzled with a creamy tarragon, tomato and cognac sauce.

Lobster Sliders

Time: 40 minutes

Serves: 2

  • 1 tsp salted butter + extra for buttering the rolls
  • 1 tsp olive oil
  • 2 shallots, thinly sliced
  • 2 tbsp cognac (we used Hennessey)
  • 1 clove garlic, chopped
  • ¾ cup 2% milk
  • 1 tbsp tomato paste
  • 1 tbsp tarragon, roughly chopped
  • Salt and pepper to taste
  • 2 1 ¼ lb lobsters, cooked and chopped into bite-sized pieces
  • 2 lettuce leaves, halved
  • 4 small rustic whole grain rolls
  • 1 lemon, cut into wedges

Directions:

Prepare lobsters as desired, set aside to cool. Heat butter and olive oil in a sauté over medium heat. Saute shallots 5 minutes until soft and fragrant, add the cognac, tomato paste and garlic and reduce the heat to low. Heat about 5 more minutes on low (alcohol will burn off) then add milk, tarragon and salt and pepper to taste. Remove from heat. Toast and butter the rolls. Add a lettuce leave to each roll plus ¼ of the lobster meat. Add a tablespoon of sauce to each slider. Serve with grilled corn and coleslaw.

Don’t miss these other Spirited recipes by Recipe ReDuxers:

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Zucchini Ribbons with Mint and Parmesan

zucchini ribbons 2Thinly sliced zucchini ribbons are one of our favorite ways to enjoy zucchini in the summertime. The ribbons are perfect for combining with other vegetables for a light and fresh summer salad. In this case, we paired zucchini ribbons with mint, sugar snap peas, scallions and shaved Parmesan for a delightful green salad that pairs well with grilled fish or chicken - or enjoyed as a light lunch. As with many summer coleslaws, salads and salsas, this salad is even better after the flavors have been given a bit of time to marry.

Here are the ingredients you’ll need:

ingredientsUsing a mandolin (or vegetable peeler), thinly slice the zucchini. Sliver the mint, slice the scallions and cut the snap peas into thirds. Like so:

chopped ingredientsThen you’ll lightly wilt the zucchini over low heat in a saute pan and then combine off heat with the cold ingredients.

The zucchini we used for this recipe are store bought, but we are anxiously awaiting our own zucchini. They have a little ways to go. Here are two of our four zucchini and summer squash babies.

zucchini growingIf you love zucchini and haven’t tried ribbons, give them a shot. Aren’t they the prettiest? And this combination is just as fresh as can be.

zucchini ribbons closeHere’s the simple recipe for these zucchini ribbons.

Zucchini Ribbons with Mint and Parmesan

Time: 15 minutes

Serves: 4 as a side dish

Ingredients:

  • 4 small to medium zucchini
  • 1 cup sugar snap peas, trimmed and cut into thirds
  • ½ cup fresh mint, slivered
  • 3 scallions, thinly sliced
  • ¼ cup shaved parmesan cheese
  • Extra virgin olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste

Directions: using a mandolin or vegetable peeler, slice zucchini into ribbons. Heat a sauté pan over low heat and add a swirl of olive oil. Add the ribbons and lightly heat until wilted and softened (you don’t want the ribbons to brown), about 5 minutes. Remove from heat. Add snap peas, mint, scallions, the juice of 1 lemon, a drizzle of olive oil and salt and pepper to taste. Toss to combine. Sprinkle with shaved parm. Serve. Or refrigerate for a few hours, sprinkle with parm and serve.

If you love these zucchini ribbons, also try our Summer Squash Ribbons with Tomatoes and Basil.

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Berry and Rose Shortcakes {Recipe ReDux}

Berry & rose shortcakesBerry & Rose Shortcakes. Floral and fruity – the flavors and scents of summer that we patiently wait all year for.

This vibrant dessert was inspired by the sweet juicy fruits of summer and the beautiful beach roses that line the beach paths on Cape Cod. The beach roses are now fully in bloom and their scent fills the air as you walk the paths down to the ocean. The smell reminds me of when I was little and spending summers in Chatham on Cape Cod with my family. Now, the roses remind me of our new home, as today marks our first official day living on the Cape. We’ve made the big move from Charlestown, MA to the house we’ve been fixing up since February on the Cape.

So, inspired by beach roses, summer, our new home and this month’s Recipe ReDux theme, Berry & Rose Shortcakes were created. (The Recipe ReDux theme for June is: Flower Flavors. Whether you live in the northern or the southern hemisphere, edible flowers can add flavor and aroma to salads, breads, spreads, desserts or dips. Make your recipe bloom with rose water, flowering herbs, floral teas, dried lavender blossoms or even fresh flowers like nasturtiums, violets, borage, squash, sunflowers or pretty much any blossom in a vegetable garden.)

Berry & rose shortcakesThis twist on traditional shortcake combines raspberries and strawberries with a hint of rose water. Have you tried rosewater in recipes? It’s gives a sweet floral note to desserts. Use sparingly – a little goes a long way. One teaspoon combined with the berries and 1/2 teaspoon with the shortcakes is plenty.

Try this sweet combination and it’ll have you savoring every moment of summer.

Berry & rose shortcakesBerry and Rose Shortcake

Serves: 8-10

Time: 45 minutes

  • ¾ tsp salt
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp pure vanilla powder (or vanilla extract)
  • 2 tbsp sugar
  • 1 1/4 cups white whole wheat flour
  • 3/4 cups whole wheat flour
  • 1 1/2 tsp rose water (we got ours at Whole Foods in the international section – made sure you use the edible version – they also sell cosmetic rosewater for skin spritzing)
  • 3 tbsp organic coconut oil, room temperature
  • 1 1/2 cups plain soy milk
  • 1-16oz container organic strawberries
  • 2-6oz container raspberries

Whipped cream:

  • 1 1/2 cups whipping cream
  • 1 tbsp sugar
  • 1 tbsp vanilla powder

Directions:

Preheat oven to 400. Wash and slice raspberries and strawberries and place in a medium bowl. Add 1 tbsp sugar and 1 tsp rose water. Mix and lightly mash the berries. Refrigerate for at least 30 minutes. Combine flour, vanilla powder, salt, baking soda and baking powder in a large bowl. Add the coconut oil and cut it into the dry mixture with a fork. Add the soymilk and 1/2 tsp rosewater and mix until combined. Line a baking sheet with tinfoil. By heaping tablespoons, drop shortcake mixture onto baking sheet (you should get 8-10 cakes out of the dough). Bake for 12-14 minutes or until lightly browned. Remove from oven and let cool just slightly. To make the whipped cream, combine cream, sugar and vanilla in a chilled metal bowl. Beat until light peaks form. To serve the shortcakes, slice each cake in half and top bottom half with berry mixture and a dollop of whipped cream. Add cake top and add an additional topping of berries. Serve.

For more Flower Flavor inspiration, visit the blogs of these Recipe ReDuxers:

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Chili & Lime Grilled Potatoes

chili and lime potatoesAren’t little potatoes just the cutest? We love the different varieties – blue/purple, red and yellow. And normally when I think of potatoes, I think cold weather, comfort food. But these little potatoes are perfect for summer  –  whether in potato salads or, in this case, on the grill. Of course, we adore roasted potatoes, but this weekend was too warm to be turning on the oven.

chili and lime potatoes 3The inside of these thin skinned potatoes is creamy and buttery. The outside is slightly crisp with a chili and lime kick to add spice and freshness to this unexpected side dish. We served the potatoes with lime wedges. Love the combo of chili and lime – and it worked deliciously with the potatoes.

ingredientsWe used just four ingredients: potatoes, lime, chili powder and extra virgin olive oil.

potatoes grillingHave you grilled potatoes before? If you’re planning to grill chicken, fish and veggies, add little potatoes to the mix for a perfect summer side dish.

Did you know these little potatoes provide quite a nutritious punch? One serving of 5 little potatoes provides a good source of potassium (even more than a banana),  an excellent source of iron and 2 grams of fiber all for only 60 calories.

Chili & Lime Grilled Potatoes

Time: 45 minutes

Serves: 6 as a side dish

Ingredients:

  • 1lb mini new potatoes – we used little potatoes from The Little Potato Company
  • 1 tbsp chili powder, plus more for dusting after grilling, if desired
  • 2 limes, reserve 1 to serve with potatoes
  • Extra virgin olive oil

Directions:

Preheat grill to medium-high heat. Wash and dry potatoes then place in a large ziplock bag. Juice 1 lime into the bag, drizzle with olive oil and sprinkle with chili powder. Seal bag, and rub potatoes so they are covered in the marinade. Set aside for 15 minutes. Place potatoes on the grill (using a vegetable basket, depending on how far apart your grill grates are.) Grill for 25-30 minutes, turning once. Remove from grill. Drizzle with olive oil and sprinkle with chili powder, if desired. Serve with lime slices.

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