Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Thu, 30 Apr 2015 14:38:03 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.1 Grilled Kimcheese Sandwich http://steamykitchen.com/28711-grilled-kimcheese-sandwich-recipe-video.html http://steamykitchen.com/28711-grilled-kimcheese-sandwich-recipe-video.html#comments Tue, 29 Oct 2013 15:05:12 +0000 http://www.steamykitchen.com/?p=28711 Is this not the most brilliant name for a sandwich?! It’s created by the one and only, Joe Yonan, food guru over at the Washington Post and one of the most happy journalists I’ve ever met (really!) He’s got a new cookbook out, called Eat Your Vegetables: Bold Recipes for the Single Cook – it elegantly follows his first book, ...

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Is this not the most brilliant name for a sandwich?! It’s created by the one and only, Joe Yonan, food guru over at the Washington Post and one of the most happy journalists I’ve ever met (really!)

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He’s got a new cookbook out, called Eat Your Vegetables: Bold Recipes for the Single Cook – it elegantly follows his first book, Serve Yourself: Nightly Adventures in Cooking for One.

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Eat Your Vegetables by Joe Yonan

Joe is a true omnivore (I’ve witnessed him slurp down raw oysters and turn around for a bite of tripe once in Seattle), so he understands how to create vegetarian recipes with full, satisfying flavor, texture and playfulness….like this Grilled Kimcheese Sandwich.

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Kimchi is the national food of Korea, it’s a condiment/pickle served at the table. The most popular kimchi is made of cabbage, garlic, shredded carrots, green onion and of course, lots of chile. It’s SPICY! Us wimpy folks will blot some of the chile off with our napkin (or on our rice) before taking a bite.

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Spicy, crunchy, tangy kimchi is perfect with smooth, soothing cheddar cheese.  The “Joe Yonan Grilled Kimcheese Sandwich” also features thinly sliced sweet and crunchy Asian pear (or in my case, green apple because I couldn’t find any Asian pear).

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Joe also says, “Omnivores, the sandwich also takes nicely to the addition of a little ham…” I’ll add that prosciutto is my choice of ham for this sandwich.

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I’ve got another recipe in the works from Joe’s book – stay tuned for Kale Salad with Miso-Mushroom Omelet coming next week.

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Grilled Kimcheese Sandwich Recipe Video

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Grilled Kimcheese Sandwich

Servings: 4 Prep Time: 5 minutes Cook Time: 5 minutes
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Adapted from Eat Your Vegetables Bold Recipes for the Single Cook by Joe Yonan. Joe's original recipe is for 1 serving, of course. I've adjusted the recipe to serve 4 (no sense in fighting over 1 single Grilled Kimcheese Sandwich in my house of 4.) If you have a panini grill - feel free to use that instead of a frying pan. If the kimchi is a little too spicy, you can use a paper towel to lightly blot some of the chile flecks away.

Ingredients:

8 slices bread
2 tablespoons butter, softened
1 cup store-bought kimchi, drained
1 green apple or Asian pear, cored and thinly sliced
1 cup cheddar cheese, shredded

Directions:

Heat a frying pan over medium-high heat.

For each sandwich, spread butter evenly on both sides of two slices of bread. Layer the kimchi, green apple (or Asian pear) and cheese evenly on one piece of bread and top with the other slice of bread. Set a medium skillet over medium heat for a few minutes, then lay the sandwich in the pan and cook, pressing with a spatula from time to time, until the underside is golden brown and the cheese starts to melt. Repeat on the other side, transfer to a plate, and eat.

 

Reprinted with permission from Eat Your Vegetables by Joe Yonan, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc. Food Photography credit: Matt Armendariz © 2013

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Baked Jalapeno Bacon Poppers http://steamykitchen.com/12424-baked-jalapeno-bacon-poppers-recipe.html http://steamykitchen.com/12424-baked-jalapeno-bacon-poppers-recipe.html#comments Tue, 07 Dec 2010 18:20:09 +0000 http://steamykitchen.com/?p=12424 It’s taken me thirty-ahem-something years to try a jalapeno popper for the very first time. Poppers have always been one of those things that just didn’t seem so appealing – I blame it on bad crab rangoon, which has certain similarities to the popper. Sure, both have qualities that I whole-heartedly embrace in other foods — they’re deep fried (hello ...

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It’s taken me thirty-ahem-something years to try a jalapeno popper for the very first time. Poppers have always been one of those things that just didn’t seem so appealing – I blame it on bad crab rangoon, which has certain similarities to the popper. Sure, both have qualities that I whole-heartedly embrace in other foods — they’re deep fried (hello potato chips!) and made with cream cheese (hello cheesecake!)

But the bad crab rangoon incident that happened waaaay back when we used to live in Nebraska, I was probably 6 years old, will haunt me forever. Let’s just call it food trauma. So therefore, I just lumped jalapeno poppers in the same food trauma category.

Just a few months ago, when Elise, Ree and I hosted a little shindig at BlogHer Food at Le Cordon Bleu, the vast buffet included jalapeno poppers, except that I was so preoccupied with hosting duties that I didn’t realize what it was when I plopped it on my plate.

Ohhhh… holy hot pepper poppers! Loved it.

So perhaps I need to revisit the list of foods in the “trauma” category, including those damn crab rangoons, because I can’t believe that I’ve been missing out all these years.

My version of poppers are a little different — okay A LOT different. Instead of using jalapenos, I picked up a peck of pickled peppers bag of sweet mini peppers, so that my kids could eat them too. Plus, it was on sale. $2.79 for that entire bag. So sweet, just like red bell peppers.

I added bacon to the cream cheese and cheddar cheese mix….

Instead of breading them in bread crumbs, I used Kellogg’s Corn Flake Crumbs.

Lastly, I baked them instead of deep frying. Just a note – the decision to bake rather than fry has nothing to do with less calories — it’s stuffed with cream cheese and cheddar cheese for goodness sakes! It was easier for me to pop them in the oven instead of heating up a vat of oil.


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Baked Jalapeno Bacon Poppers

Servings: 6 as appetizer Prep Time: 10 Cook Time: 20
Baked Jalapeno Bacon Poppers Recipe

There are lots of substitutions you can make in this recipe.
-Use either the hot jalapeno pepper or the very mild mini sweet pepper (which tastes like bell pepper)
-Instead of corn flake crumbs, use panko or regular bread crumbs
-Instead of cheddar cheese, use your favorite shredded or crumbly cheese

-Instead of frying bacon, you're welcome to use bacon bits

Ingredients:

10 mini sweet peppers or jalapeno peppers
3 strips bacon
1 eight-ounce package cream cheese
1 cup shredded cheddar cheese
2 teaspoons Cajun seasoning (or your seasoning blend of choice)
2 tablespoons butter
1/2 cup panko bread crumbs or corn flake crumbs

Directions:

1. Preheat oven to 375F. Slice each sweet pepper in half lengthwise. Use your spoon to scoop out any seeds and some of the rib to make a nice, clean boat.

2. Cook bacon to crisp (you can use a microwave - place bacon between paper towels, microwave 3-4 minutes or until crisp). Mince cooked bacon. In a bowl, mix together the bacon, cream cheese, cheddar cheese and Cajun seasoning. Spoon cheese mixture into each sweet pepper.

3. Melt butter in microwave, stir in the bread crumbs. Hold each popper and dip cheese side down into bread crumbs. Bake 375F for 20 minutes or until cheese melty and bread crumbs crusty.

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Spinach, Mushroom and Bacon Fondue (video) http://steamykitchen.com/11941-spinach-mushroom-and-bacon-cheese-fondue.html http://steamykitchen.com/11941-spinach-mushroom-and-bacon-cheese-fondue.html#comments Tue, 09 Nov 2010 16:01:17 +0000 http://steamykitchen.com/?p=11941 While most of the country is already turned on their heaters and brought out their winter jackets, we’ve been suffering from the unbearable heat with 10,254% humidity until just a few days ago. I envy those of you in cooler states, you get to snuggle under a fuzzy blanket and drink hot chocolate with the mug cradled in your palms ...

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While most of the country is already turned on their heaters and brought out their winter jackets, we’ve been suffering from the unbearable heat with 10,254% humidity until just a few days ago. I envy those of you in cooler states, you get to snuggle under a fuzzy blanket and drink hot chocolate with the mug cradled in your palms for warmth.

Of course, the grass is always greener on the other side, right?

A few days ago, when it finally dipped below 80F and I could safely open the front door without it feeling like a furnace blast, we made fondue at home as well as on my cooking segment on Daytime television (video below)

First, a little about where this recipe came from. I recently hosted a recipe contest with Pacific Natural Foods where 2 winners got an all-expense paid trip to culinary boot camp at the Culinary Institute of America in Napa Valley.

Lucky winners, Michael Natkin of Herbavoracious and Virginia Slim scored the trips — and I got to choose the “Jaden’s Pick” winner, which was this Spinach and Mushroom Fondue by One Spicy Dish blogger, Holly.

I stayed pretty true to her recipe…except for one thing.

I added bacon.

Would you expect anything less from me?

Dipping foods included blanched cauliflower and broccoli florets:

…asparagus spears…

….dunked in the fondue up by happy kid number 1….

…pumpernickel bread chunks, the favorite of kid number 2…

…and apple chunks, my personal favorite.

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Spinach Mushroom and Bacon Cheese Fondue Recipe

Servings: 4 as main course Prep Time: 10 Cook Time: 10
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Adapted from Spinach and Mushroom Fondue by One Spicy Dish blog.

Ingredients:

32 ounces chicken or vegetable broth (I prefer Pacific Natural Food Chicken Broth)
16 oz. mild cheddar cheese, shredded
8 oz. gouda cheese, shredded
2 tablespoons flour or cornstarch (I prefer flour)
1 tablespoon butter
3 oz. frozen chopped spinach, thawed
3 slices bacon, minced
1 clove garlic, minced
4 oz. fresh mushrooms of your choice, chopped
3/4 cup white wine (or beer)Dipping foods:
Broccoli florets
Cauliflower florets
Asparagus spears, ends trimmed and cut into 3" lengths
Green beans, trimmed
Granny smith apples, cut into chunks
Pumpernickel bread, cut into chunks

Directions:

1. Prepare the dipping foods by bringing the chicken stock to a boil in a sauce pot. Add the broccoli, cauliflower, asparagus and green beans and cook for 2 minutes. Using a slotted spoon, strain out the vegetables, reserving the broth. You will use 1/4 cup of this reserved broth in the fondue, but save the rest for another use.

2. In a large bowl, toss together the shredded cheddar, shredded gouda and the flour until flour is coating cheese evenly. Set aside.

3. Take the thawed chopped spinach in your hand and squeeze as much water as you can out of the spinach. Set aside.

4. Heat a fondue pot or medium pot over medium heat with the butter and bacon. Cook the bacon for 2 minutes (make sure the bacon does not burn or cook too quickly). Add the garlic and mushrooms and saute until the mushrooms are softened, about 2 minutes. Pour in wine and 1/4 cup of the previously reserved chicken broth from step 1. Bring to a simmer and in batches, add a handful of the cheese, stirring and letting the cheese melt before adding more. Stir in the chopped spinach. If the fondue becomes too thick, add a couple tablespoons of additional broth.

5. Serve fondue with the vegetables, apples and bread.

Other Fondue Recipes

Aged Cheddar & Guinness Fondue – Steamy Kitchen
Making Swiss Fondue
– David Lebovitz
Crab Fondue – Simply Recipes
Roast Pumpkin & Cheese Fondue – Epicurious
Chevre & Herb Fondue – Je Mange la Ville

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Tamron Lens Giveaway

pssst….don’t forget, I’m giving away a Tamron lens!

Giveaway is open until 11/30/10

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Middle Eastern Stuffed Zucchini http://steamykitchen.com/11751-stuffed-zucchini-boats-recipe.html http://steamykitchen.com/11751-stuffed-zucchini-boats-recipe.html#comments Thu, 04 Nov 2010 14:00:15 +0000 http://steamykitchen.com/?p=11751 There are a gazillion things to do with zucchini, but making stuffed zucchini boats are has got to be the most fun way to eat, and that's by unanimous vote from all members of the family.

This recipe, ripped out from Family Circle magazine, has been tacked on my refrigerator for a few weeks and I . . .

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There are a gazillion things to do with zucchini, but making stuffed zucchini boats are has got to be the most fun way to eat, and that’s by unanimous vote from all members of the family.

This recipe, ripped out from Family Circle magazine, has been tacked on my refrigerator for a few weeks and I finally got around to giving it a whirl. For our family of 4, we served these as the main course and threw in a salad to round out the meal. The raisins, cinnamon and pine nuts are what gives it a Middle Eastern slant. Substitute ground turkey or lean ground pork for the chicken (but pssst…the ground chicken is really good!)

How to Make Stuffed Zucchini Boats

Stuffed Zucchini Boats Recipe

First things first, you’ve got to make the boat. Slice each zucchini in half, lengthwise. Use a teaspoon and start at the big end of the zucchini. Carefully dig your spoon in without piercing the skin.

Now turn your wrist as if you were using a melon baller and scoop out just one section.

It should look like this.

Continue doing one scoop at a time – be gentle and don’t worry about scooping every single bit out – just a good chunk of flesh. Don’t worry about it being even either, we’ll take care of that later.

scooping out

Make sure you leave about 1/4″ of space all around. Careful not to go through the skin, otherwise your zucchini boat will sink (well not really, but….)

leave 1/4 inch

I’ve scooped 4 times. Now it’s time to make the zucchini boat even.

Hold the zucchini boat and turn the spoon over and gently scrape to even out the hollow. Scrape out all the seeds.

It should look like this.

The key to this dish is to first microwave the zucchini with some water until it’s almost cooked through. I used a glass Pyrex dish – microwave and oven safe so that i don’t have to transfer dishes.

Cover with plastic wrap, leave an opening and microwave.

In the meantime, saute the bell peppers, onion, garlic, ground chicken. Add the cinnamon, salt and pepper.

Don’t forget the raisins.

And of course the cheese. The cheese helps the mixture stick together as well as give it a great flavor.

Mix it all around and now the stuffing is done.

Fill the cooked zucchini with the stuffing.

Oh yum. Can you smell that?

Top with pine nuts and bake for 10 minutes.

Please promise me you’ll make this recipe!?? You’ll love it. It’s fun to eat (my kids just picked up the entire boat and ate by hand), savory from the cheese and chicken, sweet from the raisins and nutty from the pine nuts.

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Middle Eastern Stuffed Zucchini Boats Recipe

Servings: Serves 4 as main dish, 8 as side dish Prep Time: 10 Cook Time: 30
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Recipe adapted from Family Circle, August 2010 Issue

Ingredients:

4 medium zucchini (about 6 ounces each)
1 tablespoon olive oil
1 red or yellow bell pepper, seeded and chopped
1/2 medium-size onion, chopped
2 cloves garlic, finely minced
1 pound ground chicken
1/4 cup golden raisins
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/2 cup shredded cheddar cheese
2 tablespoons pine nuts

Directions:

1. Cut zucchini in half lengthwise. Using a small spoon, carefully scoop out flesh and seeds, leaving a 1/4-inch-thick shell around edges. Discard flesh and seeds.

2. Place half of the zucchini, cut-side down, in an 11 x 7 x 2-inch glass baking dish. Add 1/2 cup water and cover with plastic wrap, venting one corner. Microwave 4 minutes. Place cooked zucchini in a large baking dish. Repeat with remaining zucchini.

3. Meanwhile, heat oven to 400 degrees F. In a large nonstick skillet, heat oil over medium heat. Add bell pepper, onion and garlic; cook 5 minutes, stirring occasionally. Crumble in chicken. Stir in raisins, salt, pepper and cinnamon. Cook 5 minutes, stirring occasionally. Turn off heat and stir in cheese.

4. Fill each zucchini half with about 1/3 cup stuffing, then sprinkle the pine nuts over tops. Bake at 400 degrees F for 10 minutes or until the zucchini is cooked through.

This is a sponsored review from BlogHer and Tamron.

Tamron AF18-270mm F/3.5-6.3 Lens Giveaway

Alright, my lens-lovin friends! What I love about this lens is that it’s got the world’s largest zoom ratio of 15X zoom, which means the lens covers an angel of view equivalent to that of a 28mm wideangle to a 419mm ultra telephoto with just one lens.

This is a great travel and food lens – because you can take a panoramic shot of the beach as well as closeup shots like the zucchini (take a look at the 2nd shot of finished dish).

The Tamron AF18-270mm F/3.5-6.3 Lens also has built-in vibration compensation – no tripod was used for the final shot, though I did use a tripod in the kitchen (I only have 2 hands!)

There’s a lens for Canon as well as Nikon and retails for $629, but there’s currently a $150 rebate so you can grab this baby for $479. More info on the lens at Tamron’s site.

GIVEAWAY CLOSED — Congrats to Taylor of Taylor Made!

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Foolproof & Super-Easy Cheese Souffle http://steamykitchen.com/5248-cheese-souffle.html http://steamykitchen.com/5248-cheese-souffle.html#comments Wed, 26 Aug 2009 12:46:53 +0000 http://steamykitchen.com/?p=5248 Simple and foolproof Cheese Souffle Recipe - use 1 mixing bowl, no stiff peaks and no delicate folding!

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I’m a firm believer that if you want to learn something, find a pro and ask them to teach you. Of course, you’ve got to find a nice pro who’s willing to share.

For eight years now, I wanted to learn how to make a savory breakfast-y cheese soufflé, but never really found the right person to ask. I was seeking something easy, fool-proof and a method that didn’t deal with delicately folding egg whites.

It’s breakfast, it shouldn’t be complicated and I certainly don’t do “delicate” anything early in the mornings. After all these years, I finally found my Cheese Souffle pro in Mount Dora.

We took a family trip to the very charming historic village last month and stayed at the quaint Tremain Street Cottages owned by friends Brian and Rachelle:

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Oh, before I go on, don’t be fooled the town’s name, as there isn’t really a mountain at all. The town is 184 feet above sea level, and in flat Florida’s record books, that counts as a mountain.

Brian introduced us to Jim, innkeeper of the Mount Dora Historic Inn who invited us over for breakfast and cooking lesson. Eureka! Jim is a gourmet chef and lavishes his inn guests with homemade breakfast every morning.

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The best part about his method is that there’s no stiff peaks, no delicate folding and Jim’s method only uses one mixing bowl. And it works, I witnessed the quick making of and the rise of the savory Three Cheese Soufflé.

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How to Make Cheese Souffle

Really, only one mixing bowl. All of it comes together so quickly and effortlessly! This foolproof method only works for savory cheese souffle – not the chocolately sweet souffle.

Basically, shredded cheese goes into the bottom of the souffle dish, eggs are cracked into a mixing bowl, beaten. Then spices are added to the mixture and beaten one more time. Pour that egg mixture into the souffle dish and bake!

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After 55-60 minutes in the oven at 350F….this is what comes out:

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Guys, I doubt you can find an easier method of making cheese souffle…totally easy.

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Three-Cheese Soufflé Recipe

Servings: Makes 1 souffle (serves 4) Prep Time: 15 minutes Cook Time: 55 minutes
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Recipe by Jim Tuttle of Mount Dora Historic Inn

Ingredients:

7 large eggs
4 ounces sour cream
1/3 cup whole milk
freshly ground black pepper
1 teaspoon dry mustard
¼ teaspoon ground nutmeg
¼ teaspoon Tabasco (or other hot sauce)
1 tablespoon butter, softened
1 ounce grated cheddar cheese
1 ounce grated muenster cheese
1 ounce grated gruyere cheeseequipment needed: one medium soufflé dish (holds approximately 22 ounces, for Williams Sonoma brand, it's the #4 size)

Directions:

Pre-heat your oven to 350F.

Using an electric blender, blend together the eggs, sour cream and milk for 30 seconds. Blend in the black pepper, dry mustard, nutmeg and Tabasco.

Brush the butter all over the inside of the soufflé dish. Layer the cheese in the soufflé dish, then pour the egg mixture gently over the top. Leaving 1-inch of space at the top to prevent spillage as you carry it to the oven.

Place the soufflé dish in the oven, then carefully pour the remaining egg mixture to fill to the tippy top of the dish.

Bake for 55 to 60 minutes—the soufflé will be golden brown, puffy like a balloon, and will have risen up to three inches above the ramekin.

Present immediately to guests, as this dish will begin to fall in about 45 seconds. (if the soufflé does not fall, then the second law of thermal dynamics, does not exist in your home—if this occurs, call NASA right away)

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Mount Dora, Florida

If you’re in Florida, I highly recommend taking a visit to Mount Dora, we stayed for the weekend and just had one of the best mini-vacations ever.

family photo mount dora

Quiet, quaint and small-town. The downtown area is packed with fantastic eats – including some of the best sushi I’ve had in Florida at Mount Dora Sushi

Uni Shot with Quail Egg, Ponzu Sauce and Sriracha Chili Sauce:

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Crusty, fresh pizzas at Pizza Amore

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A dog-lovin’ town…we happened to crash the “Yappy Hour” in downtown (yes, they really do have a Yappy Hour!)

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But most importantly, good karma. Rock on, Buddha…rock on.

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More information on Mount Dora at What To Do In Mount Dora.

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Lobster Mac ‘n Cheese http://steamykitchen.com/175-lobstermac.html http://steamykitchen.com/175-lobstermac.html#comments Thu, 11 Oct 2007 23:35:38 +0000 http://steamykitchen.com/blog/2007/10/11/lobstermac/ Simple recipe for Lobster Mac and Cheese Recipe from cookbook author Jaden Hair of Steamy Kitchen.

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Lobster Mac 'n Cheese

I decided last month that our family should make a better effort to eat more seafood and less crap like deep fried nuggets of chicken fat. Not that I wasn’t trying to be healthy or anything, because that would be called a D-I-E-T, which is against my religion, culture, gender and overall cellular structure.

Looking for inspiration, I browsed some of my favorite food blogs and drooled over a dish that took a humble comfort food and paired it with lobster. So, my kids and I headed off to the supermarket to buy the ingredients for the dish.

The rugrats had fun poking at the lazy crustaceans in the tank, trying to guess which one the seafood monger would clumsily capture with his primitive wooden rake. A feisty three pounder was stuffed a plastic bag, weighed, priced and dropped in our cart. Off we went to pay, stopping briefly to pick up a hunk of nice cheese and a box of pasta.

Now, I have nothing against the teenage workforce manning the check-out line, but I feel very strongly that I simply must write these 3 letters.

Dear Ritalin:
When a customer gently places a bag of squirming lobster onto the conveyor belt, the appropriate response is not, “Oh shit, dude. You really gonna kill it and eat it?” Because a smart customer (for example, myself) will shoot right back with, “Why yes, pimple-ass, that is the plan. I might even torture it first with long, sharp objects before dunking it head-first in a vat of boiling hot water. Wanna watch?”

Dear Pep Squad Reject:

When that same bag is handed to you to place back into the cart, the itty-bitty buggy-boo with rubber bands on its claws really isn’t a ferocious, drooling elephant man who wants to tie you up and lick your toes. Please don’t scream. You’re scaring my kids. You’re even scaring the freakin’ lobster.

Dear Parents:
I implore you to introduce the world of live seafood to your children at an early age. Teach them where our food comes from and how to properly handle and cook it. If you’re vegetarian, maybe it wouldn’t be a good idea for your kids to work at supermarkets where they might just come in contact with raw animal carcasses and squealing lobsters. Maybe a job at the mushroom petting zoo would be more appropriate.

Omnivorally yours,
Steamy Kitchen

Lobster Mac 'n Cheese

wanna bite?

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Lobster Mac & Cheese Recipe

Servings: Serves 4 (main dish) or 8 (side dish) Prep Time: Cook Time:
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Notes on the lobster. You can buy uncooked lobster tails at the market and just remove the meat from the shell. Or, if you are buying a whole lobster, I've found it easier to steam or boil it for 1 minute exactly, drain and then remove the meat. The 1 minute steam firms and shrinks the meat just enough to make an easy job of cracking and removing the prized meat. But of course, if you are welcome to skip this steaming part.

Ingredients:

Pasta
1/2 cup butter + more for ramekin
1/2 cup flour
2 cups half and half
2 tsp salt
1/2 tsp nutmeg
1/2 tsp cayenne
pinch of ground black pepper
3 cups sharp cheddar cheese, shredded
2 cups gruyere cheese, shredded
1 lb dried elbow pastaLobster
1/3 cup panko breadcrumbs
1 lb uncooked lobster meat, chopped (see notes)
3 tbs grated parmesan

Directions:

Preheat oven to 350F.

1. Boil pasta in a large pot of salted water until 1 minute shy of done. Drain well.

2. In meantime, with medium saucepan on medium-low heat, melt butter and add flour a little at a time, whisking constantly for 3 minutes to make a roux. Add half and half, a little at time, whisking to combine. Cook 3 minutes until sauce has thickened. Turn off heat. Add cheddar and gruyere, salt, nutmeg, cayenne and pepper. Stir until cheese is melted. Taste and adjust seasonings. Add cooked pasta to pan, stir to combine.

3. Butter 8 small ramekins or a large baking dish. Spoon pasta/cheese mixture into dish, up to 2/3 full. Bake in oven for 30 minutes.

4. While pasta is baking, melt 2 tbs butter in a medium skillet over medium heat. Once butter melts, turn off heat and add lobster meat, parmesan and panko bread crumbs. Toss to combine.

5. When pasta is done baking, remove from oven. Top pasta with a spoonful of lobster mixture. Set your oven rack to top 1/3 of oven, turn to broil and return ramekins to oven for 6-8 minutes. Lobster should be cooked through and a nice cheeesy crunchy crust will form.

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Winners from the Saffron Giveaway

Did you enter my saffron giveaway? Here are the winners!

Here’s winner #1: Threemilechild won!

Nathan got bored after just one. Had to enlist his brother to pick the 2nd winner: Marius

Bribed Nathan with chocolate to come back to finish his job. See his chocolaty mouth?

and Rudi won!

Congratulations to the winners! Email me your full name, address and phone number. Saffron.com will be shipping you your prize of an entire ounce of saffron directly to you! Promise me that you’ll share some of your prize with family and good friends, ok? Good kharma.

If you didn’t win, consider purchasing your saffron from this company. An entire ounce will last you over a year! And that is if you cook a saffron dish each week!

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