The Perfect Meal for Entertaining
Grilled Lobster with Pistachio and Lemon Butter
Ingredients:
2 (8 oz) raw lobster tails - halved and cleaned
1 lemon - halved, for serving
Pistachio and Lemon butter
3 oz. butter, softened
1/4 c. finely chopped raw unsalted pistachio nuts
1 1/2 grated lemon rind
1 Tbsp. chopped flat leaf parsley leave
Sea salt and cracked black pepper
To make the pistachio and lemon butter, place the butter, pistachios, lemon rind, parsley, salt & pepper in a bowl and mix to combine. Spread the butter over the lobster flesh and place on a baking tray. Cook the lobster under a medium preheated broiler for 8 minutes or until the lobster is cooked through. Served with halved lemon wrapped in cheesecloth on the side.
Yield: 2 servings
Recipe provided by Donna Hay.
Macaroni & Cheese with Mushrooms and Bacon
Ingredients:
1 lb. small elbow macaroni (about 4 cups)
4 Tbsp. (1/2 stick) butter
3/4 lb. mushrooms, chopped
1 small onion, finely chopped
1 Tbsp. all purpose flour
3/4 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. ground black pepper
1 1/2 c. whole milk
3 c. (packed) grated sharp cheddar cheese (about 12 oz.)
1/4 c. chopped fresh parsley
8 slices thick cut bacon - chopped
1 c. fresh breadcrumbs - made from crustless French bread
Directions:
Preheat oven to 350° F. Butter 13 x 9 x 2 inch glass baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
Melt 2 Tbsp. butter in large pot over medium-high heat. Add mushrooms and onion; sauté until vegetables are tender, about 5 minutes. Stir in flour, mustard, salt, and pepper, cook 1 minute. Gradually whisk in milk. Cook until sauce is smooth and slightly thickened, whisking constantly, about 3 minutes. Remove from heat. Add cheese and parsley; stir until cheese melts. Mix in pasta.
Sauté bacon in medium skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Mix half of bacon into pasta and transfer to prepared dish. Sprinkle with remaining bacon.
Melt remaining 2 Tbsp. butter in small saucepan over medium heat. Add breadcrumbs; sauté until beginning to brown, about 3 minutes. Sprinkle breadcrumbs over pasta. Bake until pasta is heated through and golden brown, about 20 minutes.
Yield: 4 servings
Recipe provided by Bon Appétit Magazine.
Steamed Paper Bag Greens
Ingredients:
1 lemon, sliced
5 oz. green beans
12 spears asparagus
1 Tbsp. olive oil
Sea salt & cracked black pepper
Directions:
Preheat oven to 390° F. Cut 4 (12") squares of parchment paper. Divide the lemon between the paper squares and top with beans and asparagus. Drizzle with the oil and sprinkle with the salt & pepper. Fold the paper over the vegetables and fold over the ends to enclose. Place on baking trays & bake for 15 minutes or until the vegetables are just soft.
Yield: 4 servings
Recipe provided by Donna Hay.
Caramelized Pineapple Tarts
Ingredients:
8 oz. prepared puff pastry
8 thin slices pineapple - core removed
1 oz. butter, melted
1 Tbsp. brown sugar
Cinnamon - for dusting
Cinnamon ice cream - to serve
Directions:
Prepare the oven to 390° F. Roll out the pastry on a lightly floured surface until 1/8" thick and cut into 5" circles. Sprinkle the pastry with cinnamon and place two pineapple slices on each circle, leaving a 1/3" border. Brush the pineapple with butter and sprinkle with the sugar and cinnamon. Place on baking trays lined with non-stick baking paper and bake for 15 minutes or until puffed and golden. Serve with ice cream.
Yield: 4 servings
Recipe provided by Donna Hay.
Check out these pictures of the awesome Staub mini la cocottes used in cooking this meal.
This entry was posted on Wednesday, May 13th, 2009 at 11:09 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
