Pesto Lobster Thermador
Today is my sister Sheila Foley birthday. Whenever we visited, she always asked me to make my pesto pasta. Usually it was with either my five-thing salmon or my shrimp scampi. Tonight I decided to honor her with something I never made before, lobster thermador. With one pot and one skillet on the stove. I began. First I boiled two Florida lobster tails (thanks to my friend Jim Goetz) for 10 minutes. Meanwhile in a healthy amount of butter I sauteed some onions and red bell pepper. Then I added minced garlic and brought it up to ‘savory’ smell. To this I added the rough chopped lobster and about a cup of white wine. While this reduced on a low heat, I cleaned out the pot, melted some butter, added some fine minced onion (shallots would be more...
Chicken Adobo
Adobo is simply “sauce.” In this case simple garlic/onion sauce with chicken. Six or eight chicken thighs..bone-in, skin-on for flavor1/2 cup low sodium soy sauce1/3 cup white vinegar, use rice wine vinegar if you have it1 1/2 cups water1 medium onion, thinly sliced or diced5–6 cloves garlic, minced or smashed1 tsp whole black peppercorns (or 1/2 tsp coarse ground black pepper)1–2 tbsp brown sugar. I use a tablespoon of agave2 tbsp avocado oil Traditionally this goes on top of Jasmine rice, but we went with smashed cauliflower. Chopped green onions or cilantro for garnish. We went with green onions. In a big bowl, add the soy sauce, vinegar, garlic, bay leaves and black pepper. Mix and add the chicken and let it marinade in the fridge. An hour would...
Mushroom Onion Poblano Burger
Tonight’s Dinner: Mushroom, onion and blackened poblano 90/10 grass-fed Angus smash-burgers for dinner on a ciabatta roll with a smoked chipolata sauce. Served with air fryer tumbled Italian veggies. Insanely good. In Moroccan olive oil, saute two sliced portabella mushrooms, a quarter of a sliced sweet onion and one portabella mushroom, initially blackened then sliced to finish in the pan. Set aside. Two 1/4 lb slabs of 90/10 grass fed angus beef, smashed and seasoned with Himalayan sea salt and fresh cracked black pepper. After the flip, the burgers were seasoned and two pieces of thick deli-cut American cheese placed on top. Top with the pepper slices. The sauce is from a can of chipolata peppers, about 2 tablespoons mixed with 2 tablespoons of may. The...
Tacos Gobernador
Something new on the Shrimp Taco front. Tacos Gobernador Normally our shrimp taco is a simple animal. A warn flour tortilla, guacamole, cabbage slaw, grilled shrimp and a pico de gallo with a simple spicy yogurt sauce. Our addition to this has always been a nice cuban black bean mix, onions, cumin, black pepper garlic and black beans. But for our Tacos Gobernador we give you something different. Dice up an onion, a red bell pepper (we had our last one from the garden), a diced hot pepper of your choice and saute them. Traditionally you would add slivers of fresh tomatoes here. At the same time, saute some fine diced onions and garlic in a sauce pan. Add garlic and bring to flavor and add a can of low sodium black beans. Season with black pepper. Cook this down...
Ground Chicken Crust Pizza!
Avoid the carbs by making a non-bread pizza crust! This makes 2 pizzas. Fold…1 lb lean ground chicken1 egg1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon Italian seasoning1/4 cup fine grated Parmesan cheese1/4 cup fine grated mozzarella cheese Push into a disc on a piece of parchment paper on a pizza stone or cookie sheet. Make it about 1/4″ thick. Bake this at 420° or until it is well browned. I dabbed moisture off the top with paper towel about 15 minutes into the bake. While this bakes, pre-cook your veggies/meats to remove moisture and oils. My veggies were red and yellow bell peppers, onions, and mushrooms. In a separate pan I seared some Canadian bacon. Put on a marinara sauce. I took a shortcut and used Rao’s. Put on your...
Char Siu Chicken
I loved my Char Siu (Canonize BBQ Pork) but I wanted to do something different. Maybe a bit healthier. So I applied the same sauce, but with chicken. And the result was stunning. The marinade is everything. It’s the same that I used with the pork shoulder. 1/2 Tbsp onion powder1/2 Tbsp garlic powder1/4 Tbsp salt1/2 tsp five-spice powder1/4 Tbsp pepper,1.5 Tbsp brown sugar, I used agave1.5 Tbsp soy sauce,1 Tbsp dark soy sauce, I used coconut aminos1 Tbsp oyster sauce,1 Tbsp oil, I used avocado oil1/2 Tbsp sesame oil1 Tbsp cooking wine,1 Tbsp Honey,Red fermented bean curd / red food color (optional) I used two tablespoons of beet root powder. Fortunately, all the ingredients above always are in out pantry and fridge. Stir well, add the chicken (we did a pound...