Roast Prime Rib

Nothing says Winter more than a gorgeous roast prime rib.  Heavy salt and pepper.  Fat side up.  Slow roast (250 degrees) until rare.  Hot finish at 500 degrees for an additional 15 minutes produces the perfect crust.  Yum.

Grilled Lobster Tails

8  Lobster Tails – 6-8oz2 Sticks Salted Butter – 1/2lb.2 Tablespoons Olive Oil4 Cloves Garlic - ChoppedHandful Parsley – Chopped2 Lemons - Quartered This recipe is more about the technique than the classic marinade.  As opposed to the traditional method of cutting the top of the lobster tail shell down the middle and pulling up the meat before grilling, I keep the top of the shell intact.  I use poultry shears to cut down both sides of the under portion of the shell and remove the little legs and abdomen.  It’s then easy to lift up the tail meat without disconnecting it from the end of the tail.  Here’s where my twist comes in.  Melt the butter and olive oil in a small sauce pan.  Add the chopped garlic and parsley.  While still warm, take this mixture and put a spoonful under each tail, between the shell and meat and rest the meat back in the shell.  Add a bit more on top.  You can do this in advance, and keep the prepped tails in the refrigerator until ready to grill.  Once your grill is heated (I like a hot grill around 500-600 degrees), place the tails on the grate with the uncut side down.  Make sure they don’t tip over.  Close the grill and cook for about 12 minutes.  Using this technique, the tail meat actually boils in its own shell in the garlic butter sauce!!!  No need to baste or turn the tails.  The tails are done when the meat turns opaque and is firm.  Remove the tails from the grill and drizzle with a little lemon juice and any left-over butter sauce.  This almost fool-proof method yields the juiciest and most flavorful grilled lobster ever!!!

Burrata Tomato Salad

Two Medium TomatoesOne Round of Burrata CheeseSaltPepperAceto BalsamicoOlive Oil The acidity of the tomato compliments the sweetness of the Burrata, a fresh Italian cheese made from mozzarella and cream. What was once considered an exotic cheese carried only by the finest fromageries, Burrata is now readily available in most high-end grocery stores and, on occasion, you can even find it at Costco! The outer shell of the Burrata is solid mozzarella, while the inside contains both mozzarella and cream giving it an unusual, soft texture. For this salad, you simply slice off the top of two tomatoes and scoop out the seeds and part of the fleshy center with a spoon to make a well for the cheese. Salt and pepper the inside of the tomatoes. Take a ball of Burrata and slice it in half, being careful not to disturb the cream inside. Place the half ball of Burrata, “skin” side down in each tomato, leaving the creamy inside facing up. Drizzle with Aceto Balsamico which is a sweet thick balsamic syrup. If you can’t find it pre-made alongside Balsamic Vinegar, you can make your own by taking a ½ cup of Balsamic with a ¼ cup of sugar and boiling it down until it is very thick. Finish with a touch of olive oil. This recipe makes two individual servings. 

Truffle Smashed Potato Recipe

4 Medium Yukon Gold Potatoes Truffle Salt Truffle Oil A quick and easy exotic side dish that is sure to impress. Preheat a toaster or conventional oven to 400 degrees. Take four medium potatoes (about the size of a goose egg) and microwave them on high for four minutes. Immediately remove and completely wrap each separately in aluminum foil. Let rest for 10 minutes. While still in the foil, smash the potatoes in the foil until about 1 inch thick. Take a small baking pan and line with foil. Drizzle a few dashes of truffle oil on the foil where each potato will be placed to roast. Carefully remove the flattened potatoes from the foil and lay on the oiled pan. If they break, you can push them back together. Drizzle each smashed potato with a little more oil and sprinkle with truffle salt. Bake at 400 degrees for 15 minutes until golden on top. You can serve plain or with a dollop of sour cream and pinch of fresh chives. Makes four servings.​

Zesty Chunky Gazpacho​

Zesty Chunky Gazpacho 2 Cloves Garlic2 Small Red or Green Jalapeno Peppers4 Large Green Onions2 Celery Stalks1 Large Red or Green Bell Pepper4 Large Tomatoes4 Cups of Spicy V8 Juice3 Small CucumbersJuice of 1 Lemon2 Teaspoons Salt1/2 Teaspoon Black PepperA Few Dashes of Tabasco It’s peak tomato season so it’s the perfect time to make my Zesty Chunky Gazpacho!  I’m dedicating this recipe to my sister-in-law, Terese, and her family who grow an abundance of organic tomatoes in Wisconsin that my niece and nephews sell at a roadside stand.  I also need to give a little credit here to Cuisinart as this is a modification of one of their recipes and you really can’t make this without one of their fantastic food processors! Remove the husk from two large cloves of garlic, and de-stem and de-seed the jalapeno peppers.  Put both into your food processor with the chopping blade and pulse until finely chopped.  Cut the onions, celery stalks, and bell pepper into chunks.  Add to the food processor and pulse into a medium chop.  Remove and transfer to a large bowl.  Quarter and de-seed your tomatoes.  Place half of the tomatoes in the food processor and pulse to a medium chop. Remove and add to the other veggies in the bowl.  Take the balance of the tomatoes and put them in the processor and chop until pureed.  Add ½ cup of the V8 juice, lemon juice, salt, pepper, and Tabasco and continue mixing until well blended.  Transfer to the bowl with the other ingredients.  Add the balance of the V8 juice to the bowl and mix.  Peel, quarter, and de-seed the cucumbers.  Cut into thin slices. You can use the slicing blade of your food processor or slice by hand.  Add the cucumbers to the bowl and your gazpacho is complete!  Easily makes 8 servings and will last in the refrigerator for about 5 or 6 days.  It really doesn’t need a garnish, but sprig of fresh basil is a nice finishing touch.  My husband likes me to add a handful of bay shrimp and a bit of lemon zest.  Sometimes I’ll top my gazpacho with a little sour cream, bacon and chives.  Yum.

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