I hope you are all having a wonderful Labor Day! These recipes will knock your socks off and if you having a BBQ your guests will fall in love! These recipes are quick, easy, and more elegant than burgers and chips! I hope you enjoy!
4 (each 1/2 to 3/4-pound) lobster tails, thawed if frozen
1/4 cup Clarified Lemon Butter, plus 1 cup, recipe follows
Special Equipment: 4 metal skewers or 4 wooden skewers soaked in water for 30 minutes
Light the coals in a fire pit 1 hour before cooking or preheat a gas or charcoal grill.
Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Cut a slit through the meat lengthwise taking care not to cut through the bottom shell. Gently pull the shells apart. Thread a skewer, starting at the underside base of the tail, along the inside of the bottom shell. Brush the meat with 1/4 cup of the clarified butter. Wrap the lobster tails in heavy-duty aluminum foil. Bake for 12 to 15 minutes or until the lobster meat is opaque.
Place the remaining clarified butter in a butter warmer or dipping bowl. Remove the meat from the lobster shells and dip in the Clarified Butter.
3 sticks (1 1/2 cups) unsalted organic butter, cut into 1/2-inch pieces
3 lemons, zested
In a small, heavy bottomed saucepan, heat the organic butter over medium-low heat. Pour the mixture into a 2-cup glass measuring jug. Let the melted organic butter stand for 5 minutes. Using a spoon, remove the foam from the top of the butter. Place the lemon zest in small bowl. Pour the clarified organic butter over the lemon zest and discard the milk solids left in the bottom of the jug.
Yield: 1 1/4cups
8 ears of corn
Preheat grill. Peel away the outer husk without actually removing it, remove the inner silky threads, and then wrap the outer husk back around the ear. Soak the ears in water for 10 minutes, place on the grill and grill for 15 to 20 minutes. Brush with butter and sprinkle with salt.Read More
These tacos were delish! I had halibut and tilapia left over from the night before and I know my husband loves fish tacos, so I decided to use the left-over meat for a healthy version of fish tacos. These Tacos were quick and easy and would be a great go-to-meal during the week.
2 fish cooked fillets of your choice (fresh or left-over)
4 whole wheat tortilla
1 cup of chopped cabbage
1 cup cooked organic black beans (or a bean of your choice)
1/2 cup Mexican style cheese
A few dashes of your favorite hot sauce
I used a small head of cabbage and cut it in half. Then set aside 1 cup of Mexican style cheese. If you don’t have left-over fish, then grill 1 or 2 fish fillets of your choice. In a separate pan cook your black beans on medium heat for 3 to 5 minutes until cooked through and warm. Next, drain the beans. You will need 1 cup of chopped cabbage. In a pan warm the tortilla’s through, about 1 minute on each side
On a platter or on a plate place the warm tortilla down, add the drained black beans, add the cabbage, dice the fish fillets in small bites and set on top of the cabbage, then top the tacos with the Mexican cheese. If you like taco sauce and a little spice add your favorite taco sauce, my husband likes Cholula Hot Sauce – Original.
ENJOY! MWAH!Read More
The other part of my Valentine’s Dinner was simple…. salmon for my husband and tilapia for myself! I love cooking fish, because it is good for you and full of omega-3′s, but it is quick and easy too! For my husbands salmon and my tilapia I went to the butcher and picked up some fresh cuts. I then took them home squeezed fresh lemon juice over them and seasoned with salt and pepper. For the salmon I picked fresh mint from the herb garden, chopped, and sprinkled on top. On the tilapia I added some springs of thyme. I placed the salmon skin side up and cooked for 4 minutes, then flipped to the other side. The tilapia is a thinner so I cooked it for about 2 to 3 minutes on each side. I always like to have good grill marks on each side, it makes for a pretty presentation!Read More
Today, I was searching through the Internet for recipes on my lunch break and I saw an amazing picture of baked cod! It was at that moment that I wanted to leave my desk to run home and make a dish that resembled the picture. It literally made my mouth water! I knew my husband would appreciate a change from our usual chicken and beef dinners. I had plenty of fresh green onions, garlic, a tub of organic sour cream, Parmesan Reggiano, all that was missing from my ice box (a.k.a refrigerator) was the cod fillets. After work I ran by the local market to pick up the cod. As I was walking through the market I saw a fresh bunch of asparagus, I knew grilled asparagus with a little EVOO (extra virgin olive oil) salt and pepper would pair perfectly with the bake cod, so I picked up a bunch and continued to the seafood section. On the way home I was thinking how easy this meal was going to be and how simple the clean up would be too (my husband would appreciate having to do less dishes!).
Recipe: 2 pieces cod or other mild white fish, thawed if frozen and patted dry with paper towels
salt and fresh ground black pepper to taste
3 T organic sour cream
1 garlic clove, finely minced
2 T finely ground Parmesan Reggiano
3 T sliced green onion (about 3 green onions)
Preheat your oven to 375F/190C. Take a baking sheet an line it with aluminum foil. Salt and pepper each side of the cod fillets and place them on the baking sheet. Finely chop 1 clove of garlic, and 3 green onions. In a separate bowl combine the sour cream, Parmesan reggiano, and garlic. Spoon the sour cream mixture on top of each fillet and spread evenly. Next, sprinkle the green onions on top of the sour cream mixture, allowing the sour cream to be an adhesive for the green onions. Place the fillets in the oven for 25 minutes. If your fillets are thick place a meat thermometer in them and make sure the temperature reaches 145F; if you don’t have a thermometer cook the fish until it is firm, but not hard to the touch. A good rule to always remember, is fish should be cooked 10 minutes for every inch of thickness.
For a perfect side dish, take a bunch of asparagus and chop off about an inch from the base. On a grill pan drizzle EVOO and place the asparagus in the pan. Again, drizzle about 2T of EVOO on the asparagus and then season with salt and freshly ground black pepper. Grill on medium heat for about 2 minutes per side. The asparagus should have pretty grill marks and still have a slight crunch to them. This is one of my favorite sides!