What to do with leftover Maine lobster? make #foodporn!
Ok typically there isn’t such a thing as leftover lobster. But when you buy 6 of them for 2 people, there is leftover lobster. But it’s intentional. Grilled lobster for dinner, lobster rolls the next day for lunch and then lobster dip with crusty bread and wine in the late afternoon.This was about 8 oz of fresh lobster meat (ours was grilled), 3 oz of softened cream cheese, 1/2 cup of mayonnaise, 1/2 cup of grated Parmesan,1 very small garlic clove finely chopped and a dash of Tobasco. Mix well and bake until bubbly and browned on top about 15 minutes on 375. Serve with warmed bread.
THAT is what you do with leftover lobster!
The Ultimate #Chocolate Fudge Brownie – dark, chewy, perfect…#foodporn
Melt 2 sticks of butter in a saucepan, add 2 1/4 cups sugar until sugar is dissolved. Remove from heat and add 1 teaspoon espresso powder, 1 1/4 cup cocoa powder, mix well. Add 4 eggs, one at a time and whisk vigorously until batter is smooth and shiny. Add 1 tablespoon vanilla, 1 teaspoon baking powder, 1 teaspoon salt and 1 1/2 cups flour and mix well (batter becomes very thick). Fold in 1 overflowing cup of chocolate chips and spread into greased 9×13 baking dish. Bake at 350 for 25-30 minutes. Let cool before cutting. Tip: score the top when warm to prevent the top crusty layer from cracking when you cut them once they're cool. This originated from King Arthur Flour online where I buy my dark cocoa. Bon Appetit!
Fresh Pineapple Salsa Recipe from The Foodmadam #foodporn #foodies
This salsa is a great topping for fresh fish, particularly grilled swordfish. It's simple and created with just 6 ingredients (plus salt and pepper)
Chop 1/2 fresh pineapple, reserve juice; chop: 1/4 red onion, 1 small seeded jalapeno, small handful of flat leaf parsley. Add the juice of 1/2 of a lime (I didn't have lime today so I used a lemon) and a tablespoon of extra virgin olive oil, kosher salt and coarse cracked pepper and mix all ingredients. Refrigerate for a couple hours to let the flavors meld. Also great with tortilla chips 🙂
My favorite Cream Scone recipe
Ingredients:
1 stick softened butter
1 egg
1/2 cup cream
1/2 cup sugar
1 tablespoon vanilla
1/8 teaspoon salt
2 teaspoons baking powder
2 cups flour Cream all but the last two ingredients until smooth. Add the baking powder and flour and mix until just incorporated. On floured surface, shape into large ball and flatten to about 1 1/4 inch. Cut disc into 6 wedges and place on parchment or silicone lined baking sheet. Mix 1 egg with 1 tablespoon of cream and brush the tops of the scones, then dust with coarse sugar. Bake at 350 for about 15 minutes until edges are just lightly browned. I don't attempt to make preserves when Stonewall Kitchen makes the best (particularly their red raspberry). However, I did make a pineapple rhubarb jam one time that I concocted myself and didn't write it down and should have. Basically I cooked equal parts chopped rhubarb and pineapple with sugar and a little water, let it reduce and cook for 30 minutes or so, then pureed with a stick blender. Let it cool and it was delicious! The combination of the sweet pineapple with the tart rhubarb was just a great match. That was worth making again… Quick tip: make ahead, bake later – cut the scone dough and freeze to bake off later. They freeze beautifully (before baking)!
1 stick softened butter
1 egg
1/2 cup cream
1/2 cup sugar
1 tablespoon vanilla
1/8 teaspoon salt
2 teaspoons baking powder
2 cups flour Cream all but the last two ingredients until smooth. Add the baking powder and flour and mix until just incorporated. On floured surface, shape into large ball and flatten to about 1 1/4 inch. Cut disc into 6 wedges and place on parchment or silicone lined baking sheet. Mix 1 egg with 1 tablespoon of cream and brush the tops of the scones, then dust with coarse sugar. Bake at 350 for about 15 minutes until edges are just lightly browned. I don't attempt to make preserves when Stonewall Kitchen makes the best (particularly their red raspberry). However, I did make a pineapple rhubarb jam one time that I concocted myself and didn't write it down and should have. Basically I cooked equal parts chopped rhubarb and pineapple with sugar and a little water, let it reduce and cook for 30 minutes or so, then pureed with a stick blender. Let it cool and it was delicious! The combination of the sweet pineapple with the tart rhubarb was just a great match. That was worth making again… Quick tip: make ahead, bake later – cut the scone dough and freeze to bake off later. They freeze beautifully (before baking)!