Florida Lobster Rolls

We enjoyed these lobster rolls with potato chips.

INGREDIENTS:

4 tablespoons butter, divided

Garlic powder

3 Florida lobster tails, about 7 ounces each

DRESSING:

1/2 cup mayonnaise

Zest from 1/2 a Florida orange

1/3 cup finely chopped celery

Pinch dried tarragon

6 buns, top split if available

Spinach or lettuce leaves

Set grill or Big Green Egg for indirect cooking at 350º

Split the top of the lobster shells and pull the meat out to rest on top. Cut a few slits in the meat so the lobster will cook evenly. Place the tails on a perforated cooking grid and season lightly with salt and pepper.

Melt two tablespoons of butter and mix in a pinch of garlic powder. Brush the tails liberally with the butter. Place in the EGG/GRILL and cook until the tails are firm to the touch, about 25 minutes: remove and let cool.

Meanwhile, make the dressing by mixing the ingredients together in a large bowl.

Melt the remaining butter and a pinch of garlic powder. Brush the sides of the rolls and grill them for 2-3 minutes on each side until golden brown. Remove the lobster meat from the shells and cut into large dice.

Add lobster to the dressing mixture and mix well. Line each bun with a few spinach/lettuce leaves and top each with an equal portion of the lobster mix.

Enjoy!

Posted in Fish & Seafood, Meals For Two, Off the Grill, Recipes | Tagged , , | 2 Comments

EASY Cheesy New Potatoes Hobo Pack

Cheesy new Potatoes Hobo Pack

This is a really easy side dish when you already have the grill – or Big Green Egg fired up!

Non-stick cooking spray

1 lb. fingerling, round red or tiny Yukon potatoes, quartered (I used Yukon gold small potatoes)

¼ cup chopped yellow, sweet onion

1 tsp, snipped fresh thyme

¼ tsp. salt

¼ tsp. ground black pepper

5 ounces of your favorite cheddar cheese, shredded

  1. Fold a 36×18 inch piece of heavy foil in half to make an 18-inch square. coat foil with nonstick cooking spray. Place potatoes, onions, thyme, salt and pepper in a large bowl.   Mix together with hands (as to be gentle on the potatoes).  Pour mixture in center of foil. seal with a double fold. fold remaining edges together to completely enclose potatoes, leaving space for steam to build.
  2. For a charcoal grill, place packet on the rack of an uncovered grill directly over medium coals.  Grill for about 35-40 minutes or until potatoes are tender.  For a gas grill, preheat grill. Reduce heat to medium. Place packet on a grill rack. Cover and grill as previously mentioned.
  3. When tender, remove potatoes from the grill to rest. While resting, carefully open packet and sprinkle potatoes with cheese. Loosely pinch packet back together and let potatoes stand about 2-5 minutes or until cheese melts.  Makes 4-side-dish servings.
Posted in Off the Grill, Recipes, Vegetables | 1 Comment

Halibut with Fresh Tomato Sauce and Arborio Rice

 

6 T Olive oil                         5 large garlic cloves                 1/4 t crushed red pepper

3 lbs fresh tomatoes              1/8 t saffron threads                 5 oregano sprigs

zest of 1 orange in 1″ wide strips                5 bay leaves        3 whole cloves

1 cup arborio rice                3-4 halibut fillets         chopped parsley        salt & pepper

1. In a large, deep skillet, heat the olive oil. Add garlic and red pepper and cook over moderate heat until the garlic is golden, about 1 minute. Add the tomatoes and saffron and cook over moderate heat until the tomatoes just begin to soften, about 5 minutes. Add the oregano and season with salt & pepper. Cook the sauce over moderately low heat, stirring and crushing the tomatoes with a spoon, until the sauce is thickened and the liquid is reduced, about 25-30 minutes. Remove and discard the oregano.

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2. Meanwhile, in a large pot of boiling salted water, combine the orange zest strips, bay leaves, cloves, rise and 1 T. of olive oil and cook until the rice is al dente (according to rice package instructions, adding necessary water), 15-18 minutes. Drain the rice, discard the zest, bay leaves and cloves.  I just spread the rice out on a plate to remove these items.  Return the rice to the pot. Add the remaining 1 T of olive loil and season with salt.  I also added 2 T. of butter to mine.

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3. Nestle the code into the hot tomato sauce and cook, turning the fillets once, until opaque, about 12 minutes total.

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4. Spoon rice into bowls and top the cod with remaining sauce. Sprinkle with parsley.

I thought my rice had a strong orange flavor.  I think the next time I prepare this delicious, nutritious meal – i will decrease the amount of orange zest.  I served my with broccoli and cheese sauce.

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Posted in Fish & Seafood, Recipes | 1 Comment

The Vinings Fish Company

The Vinings Fish Company is an above average dining experience.  As a foodie, I can appreciate their excellent food, prompt service and comfortable atmosphere.

Upon our Friday evening arrival, we were courteously greeted and promptly seated. Although I had made reservation for 7 PM, the evening crowd had not yet arrived; however, it eventually did.  I wish I had made reservations for their couple’s veranda, outside.  Very romantic and overlooking the Vinings Jubilee shopping area, weather was perfect for outside dining.  Nevertheless, our interior booth was just fine.  Small accessories exemplified the nautical theme for the restaurant, including digital monitors replicating an aquarium.

The menu offers hot appetizers as well as chilled seafood to start your meal.  We agreed upon the Baked Oysters Rockefellar, six oysters, baked with spinach, parmesan and hollandaise sauce.  Served with an Arugula salad with a light vinaigrette, the oysters were cooked perfectly and were delicious.

As a main course, we ordered the Pan Seared Jumbo Sea Scallops, served with a butternut squash risotto, Arugula and a white truffle olive oil.  We also requested the Surf and Turf, with a choice of broiled or fried lobster tail, we asked for the broiled option; accompanied by a 5 oz., perfectly cooked Filet Mignon, creamy whipped potatoes, asparagus and a red wine jus sauce.  The steak was a high quality beef and the red wine sauce was so delectable, we were craving more.  The potatoes were creamy and delicious, along with the crisp and buttery asparagus.  The sea scallops were cooked absolutely perfect, with a slight browning but still delicate enough to melt in your mouth.  The squash risotto had a hint of cinnamon and was good, although it could’ve been cooked just a minute longer.  Portions were ideal and reasonably price for the quality.

I would highly recommend this dining treasure located in the heart of Vinings.  Many other seafood options are available on the menu including trout, salmon, Mahi Mahi, crab and most can be ordered A la Carte.

The Vinings Fish Company

4300 Paces Ferry Rd. Atlanta, GA 30339

678-888-9036

Entrees $18 – $32

 

 

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Maple-glazed stuffed roast pork

From Kraft Foods Magazine (which readers must now pay for, when this magazine used to be free)…Maple-glazed stuffed roast pork.

I had purchased what I THOUGHT to be a pork roast, however, turned out to be two small pork loins netted together.  Doug placed the stuffing in between the two loins, tied with butcher’s twine and cooked on the Big Green Egg for about 90 minutes or so…it was awesome!

       What you need:    2 T. butter                             1 apple, chopped                     1 1/2 cups of hot water

1 pkg. (6 oz) Stove Top Stuffing Mix for chicken or pork

Pork roast or loin (butterflied)

2 Tbsp. maple-flavored pancake syrup                             2 Tbsp. Grey Poupon spicy brown mustard                  1 tsp. chopped fresh rosemary

How to make it:

Heat oven or Big Green Egg to 350º.  Melt butter in a large skillet on medium heat. Add apples; cook and stir for three minutes or until crisp-tender.

Add water and stuffing mix; cover.  Let stand 5 minutes, then mix lightly.

Spoon stuffing mixture onto cut side of meat to within 1/2″ of the edge; or, place stuffing in between loins.  Roll up or tie together with butcher’s twine.  Secure, seam side down, in a shallow roasting pan, that has sprayed with cooking spray.

Bake for 1 hour.  Mix syrup, mustard and rosemary in a small bowl.  Spread over meat. Bake an additional 20-30 minutes, or until internal meat temperature is 160ºF.  Remove from roasting pan, let stand, gently tented with foil for about 15 minutes. Slice and serve.  We had a small amount of excess stuffing, served on the side.

Posted in Pork, Recipes | Leave a comment

Shrimp Po’Boys with remoulade sauce

Made these last night for dinner. Recipes for the shrimp and the sauce were from Bon Appetite magazine.  I am so proud, they were fantastic.  The batter for the shrimp is easy and not heavy.  Very light and the shrimp fried very quickly.  I did three batches in vegetable oil.  I made the remoulade sauce about two hours before serving so it could chill in the refrigerator.  It had some heat but was not overpowering.  Easy prep and soooo good.  Try the sauce. It can store in the fridge in an air-tight container for 2-3 days.

1 small shallot, minced      1 scallion, minced      1 T Dijon mustard      1 t. lemon juice      1 t. tomato paste

1/2 cup mayonnaise      1/2 cup dill pickle chopped      1/2 t. chopped fresh oregano

1/2 t. chopped fresh thyme      1/2 t. chopped garlic      1/4 t. black pepper      1/8 t. cayenne pepper

1/8 t. paprika      Kosher salt to taste

Posted in Fish & Seafood, Recipes | 1 Comment

Lodge Logic Cast Iron Wok

Bought a Lodge Logic cast iron wok at a very good price. Traveled 1 1/2 hours to get it in hand.  Doug could not wait to try it.  The following Saturday, he made stir fry.  The cast iron wok fits perfectly on his large Big Green Egg. Make sure to spread about 2 tablespoons of vegetable oil in the wok before it gets too hot.  The stir-fry featured: zucchini, red bell peppers, green bell peppers, yellow bell peppers, yellow squash, carrots, mushrooms, snow peas, broccoli and Doug’s secret stir fry sauce.  Prepping all the ingredients takes longer than actually cooking the stir-fry.  Make sure to cut all vegetables, (with the exception of the mushrooms, snow peas and broccoli), into uniform sized strips.  The mushrooms can be sliced and the snow peas are not cut at all.  The broccoli just needs to be in small, bite size crowns.

Stirring frequently, the Big Green Egg gives the mixture a great hint of smokiness, but it is not overpowering since the mixture takes less than 15 minutes for completion.

Once complete: the wok is too hot to pick up, so the mixture is spooned out of the wok, into a serving bowl; which is left to stand for about 3-5 minutes.  This allows the sauce to really soak into those vegetables.

Served with rice, this stir fry is healthy and pleasing!  The wok worked perfectly. It contained the heat and make cooking easier.

Posted in Kitchen Tools, Reviews | 1 Comment