Category: 3 Lobster Dishes

Home Cooking With The Cookes : Caramelized-Onion Bruschetta

Caramelized-Onion Bruschetta

 

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Ingredients:

  • 1/4 cup butter or margarine
  • 3 large red onions, cut in half and thinly sliced
  • 3/4 cup sugar
  • 3 tablespoons raspberry or balsamic vinegar
  • 1 loaf (1 pound) baguette bread, cut into 1/2-inch slices
  • 1 tub (8 ounces) soft cream cheese with herbs or vegetables
  • 2 tablespoons chopped fresh parsley

Directions:

  • In 12-inch heavy skillet, melt butter over medium-high heat until sizzling. Cook onions in butter 5 to 6 minutes, stirring frequently, until onions are softened. Stir in sugar and vinegar. Cook 9 to 10 minutes, stirring frequently, until onions are very soft and light golden brown. Cool onion mixture slightly, about 10 minutes.
  • Set oven control to broil. Place bread slices on cookie sheet. Broil with tops 4 inches from heat 1 to 2 minutes or until lightly browned. Turn bread; broil 1 to 2 minutes longer or until lightly browned.
  • Spread about 2 teaspoons cream cheese on each bread slice. Top each with 1 tablespoon onion mixture; sprinkle with small amount parsley

This was an ok dish. We ended up with a little too much cream cheese on pretty small french bread slices. Next time we might just try some sourdough.

 

I give this one 3 out of 5 Lobsters

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Recipe from : http://www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=33014&esrc=796&a…

 

Home Cooking With The Cookes : Grilled Corned Beef and Fontina Sandwiches

Grilled Corned Beef and Fontina Sandwiches

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Ingredients:

  • 8 slices Jewish-style rye bread, divided Dijon mustard
  • 1 pound thinly sliced corned beef reserved from Homemade Irish Corned Beef and Vegetables
  • 8 ounces thinly sliced Fontina cheese
  • 1/2 sweet onion (such as Maui or Vidalia), thinly sliced
  • 4 tablespoons (1/2 stick) butter, divided

Directions:

  • Place 4 bread slices on work surface. Spread mustard on 1 side of each. Divide corned beef among bread slices. Top with cheese and onion. Cover with remaining 4 bread slices, pressing slightly to adhere.
  • Melt 2 tablespoons butter in each of 2 large nonstick skillets over medium heat. Place 2 sandwiches in each skillet and cook until golden brown on bottom, pressing occasionally with spatula, about 3 minutes. Turn sandwiches over and cook until golden on bottom and cheese melts, about 3 minutes. Transfer sandwiches to plates, cut in half, and serve.

I give this one 3 out of 5 Lobsters

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These were some great sandwiches. We went with some muenster cheese to save a few bucks and we went with a dark rye. Amazing flavor packed in a tiny package. Would make these again.

 

Recipe from : http://www.epicurious.com/recipes/food/views/241624?mbid=ipapp

Home Cooking With The Cookes : Outside-in Cheddar Sliders

Outside-in Cheddar Sliders

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Ingredients: 

  • 1 1/2 pounds ground chuck (20% fat)
  • 4 1-inch cubes sharp white cheddar cheese, each halved
  • 8 soft dinner rolls, split

Directions:

  • Divide meat into 8 equal pieces. Shape into balls. Press 1 cheese piece into center of 1 meatball and enclose cheese in meat. Flatten to 21/2- to 3-inch-diameter patty. Repeat to form 7 more patties. Sprinkle both sides of patties with salt and pepper.
  • Prepare barbecue (medium-high to high heat). Grill patties until cooked to desired doneness and cheese centers soften, about 5 minutes per side for medium. If desired, grill cut side of rolls until toasted, about 1 minute. Transfer patties to rolls; let rest 5 minutes.

I give this one 3 out of 5 Lobsters

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These were some decent burgers. Our cheese started burning while the sliders were still cooking so we had to have ours a little more rare than we would have liked. The crispier cheese tasted good, but I think I could have gotten the same result with putting the cheese on top of the sliders. May make these again.

Recipe from : http://www.epicurious.com/recipes/food/views/353829?mbid=ipapp

 

Grilled Turkey, Bacon, Radicchio, and Blue Cheese Sandwiches

Grilled Turkey, Bacon, Radicchio, and Blue Cheese Sandwiches

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Ingredients:

  • 6 slices applewood-smoked bacon
  • 1/4 cup mayonnaise
  • 1/4 cup crumbled Maytag blue cheese or other mild blue cheese
  • 4 1/2-inch-thick slices country-style white bread (about 5×3 inches)
  • 4 leaves radicchio
  • 6 ounces thinly sliced cooked turkey
  • 4 teaspoons butter, room temperature, divided

Directions:

  • Cook bacon in large skillet over medium heat until crisp.
  • Transfer to paper towels. Pour off fat from skillet; reserve skillet.
  • Mash mayonnaise and blue cheese in bowl to coarse puree; season with pepper.
  • Place bread on work surface. Divide cheese mixture among bread slices, spreading evenly.
  • Divide bacon, radicchio, and turkey between 2 bread slices. Top with remaining bread, cheese side down.
  • Melt 2 teaspoons butter in reserved skillet over medium heat.
  • Place sandwiches in skillet. Spread 2 teaspoons butter on top pieces of bread.
  • Cover with lid that is slightly smaller than skillet. Cook sandwiches until lightly browned, about 4 minutes per side.

I give this dish 3 out of 5 Lobsters:

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These were some pretty good sandwiches and would be great on a nice summer day. We ate them hot, but they would be good cooled as well. Would make these again.

Recipe from: http://www.epicurious.com/recipes/food/views/Grilled-Turkey-Bacon-Radicchio-and-Blue-Cheese-Sandwiches-236489?mbid=ipapp

Home Cooking With The Cookes : Pesto Fettuccine with Chicken

Pesto Fettuccine with Chicken

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Ingredients:

  • 1  pound  fettuccine, linguine or spaghetti
  • 1  tablespoon  unsalted butter
  • 1  tablespoon  vegetable oil
  • 3  (6 oz.) boneless, skinless chicken breasts
  • S alt and pepper
  • 18  cherry tomatoes
  • 1/2  cup  prepared pesto

Directions:

  • In a large pot of boiling, salted water, cook pasta, stirring occasionally, until al dente, about 12 minutes.
  • Meanwhile, in a medium skillet, melt butter in vegetable oil. Season chicken with salt and pepper and cook over medium-high heat until lightly browned and firm to touch, about 5 minutes per side. Transfer to a plate and cover with foil to keep warm. Discard all but 1 Tbsp. fat from skillet. Add tomatoes and cook over medium-high heat, stirring often, until they start to soften, about 5 minutes. Cut chicken into chunks.
  • Ladle off 1 cup pasta water and set aside. Drain pasta and return to pot. Add chicken, tomatoes and reserved pasta water. Stir in pesto and mix well until ingredients are coated.

I give it 3 out of 5 Lobsters:

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This dish was a good alternative for those who are tired of the tomato based pastas. The pesto sauce was a nice and light and the chicken came out well. Would make this dish again.
Recipe from : 

 

Home Cooking With The Cookes : Asian BBQ Steak

Asian BBQ Steak

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Ingredients:

  • 1/4 cup chili sauce
  • 1/4 cup fish sauce
  • 1 1/2 tablespoons dark sesame oil
  • 1 tablespoon grated fresh ginger root
  • 3 cloves garlic, peeled and crushed
  • 2 pounds flank steak

Directions:

  • In a medium bowl, whisk together chili sauce, fish sauce, sesame oil, ginger, and garlic. Set aside a few tablespoons of the mixture for brushing the steaks during grilling. Score flank steak and place in a shallow dish. Pour remaining marinade over the steak, and turn to coat. Cover, and marinate in the refrigerator at least 3 hours.
  • Preheat an outdoor grill for high heat.
  • Lightly brush the grilling surface with oil. Grill steak 5 minutes per side, or to desired doneness, brushing frequently with the reserved marinade mixture.

I give it 3 out of 5 Lobsters:
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This was a good steak sauce recipe, it makes me wish we could get better thin cut steaks here as this should be a really nice cut tender steak. We served ours with some snap peas with mint & orange. Would make these again for sure!

Recipe from: http://allrecipes.com/Recipe/Asian-Barbequed-Steak/Detail.aspx