May 13, 2018 at 11:24 am #12376
Here’s a thread for the week’s cooking.
My wife has requested crab and lobster for Mother’s day, so we’re doing king crab for lunch and lobster for supper. But first we’re going to the farmer’s market and getting her free donut at LaMars.
Happy Mother’s day to the mothers, grandmothers and other women visitors to this site!May 13, 2018 at 8:21 pm #12378
Today I made a beef round roast.May 13, 2018 at 8:23 pm #12379
For Sunday dinner, I made Maple-Glazed Pork Roast, a recipe from Cook’s Illustrated (March/April 2003), mashed potatoes, and steamed broccoli.May 13, 2018 at 8:43 pm #12380
Both the king crab and the lobster were excellent, I think my wife preferred the lobster, I like them both, but crab is a lot more work to eat. I did the crab in the microwave, I butter poached the lobster tails after removing them from the shell.May 14, 2018 at 6:47 am #12381
Even though I am not my husband’s mother ( says he) he did grill the swordfish kabobs that I marinated and skewered in between wilted bay leaves with lemon juice and olive oil. I also made the orzo salad with feta and tomatoes and basil. Per my directions the swordfish was grilled perfectly. (I am bad.)May 14, 2018 at 1:33 pm #12384
I need to shake up my lunch menus, so on Monday I made Smashed Chickpea Salad, using the recipe at Smitten Kitchen:
I used yellow rather than red onion, since that is what I have in the house, but red onion would be better. I used a couple tsp. of lemon juice and no zest. (Really–how much is “juice of one lemon?) Instead of olive oil, I used some Ken’s Simply Vinaigrette that is sitting in the refrigerator. I had some of the smashed chickpea salad spread on a slice of toast, then a little on the side with some of my cheese crackers. It is a good addition of my lunch rotation–where I can go slightly wild–since my husband and I do not eat the same menu at lunch (nor at breakfast for that matter). He does not care for chickpeas, but I enjoy them. I have enough for a couple more lunches.May 14, 2018 at 1:46 pm #12385
Today I roasted two turkey breast tenders that I’ve had marinating in honey and Worcestershire sauce since Saturday. (These are for my lunches, so I don’t need to worry about the small amount of garlic in the sauce.)May 14, 2018 at 5:34 pm #12387
Light supper here toast and eggs.May 15, 2018 at 5:15 pm #12390
Today I fried cube steak,baked sweet potato,and ford hook lima beans and rest of left over beets.May 15, 2018 at 7:17 pm #12391
This afternoon I made Ben and Jerry’s Coconut Ice Cream, using their Sweet Cream Base #1, except that I used half and half instead of heavy cream. I know it is isn’t as rich and creamy as using heavy cream, but it’s still rich, delicious and better than store-bought.May 16, 2018 at 10:41 am #12393
I had some miso in the refrigerator that I wanted to use up so I looked for a recipe on line. I found out despite the reviews not every recipe is a winner. Or it could have been me. However I think the addition of the sambal oelek was the culprit in this chicken miso recipe from “my recipes”.May 16, 2018 at 5:19 pm #12394
Navlys I had to look miso up ,never tried it or had any idea what it was.
Tonight I had about 2 cups of frozen spaghetti meat sauce in freezer defrosted that and added a tablespoon of tomato paste and cooked on low till it was quite thick and used that to make a pizza.Made a crust from a recipe I found it said no need to let rise but I made it up and left on the counter several hours,if it got to rising too much I deflated it and let it go again.The dough was good and I pressed it in a 12 inch pizza pan,sauteed some sausage,then chopped onions,bell pepper,chopped black olives,pepperoni and two kinds of cheese mozzarella and parmesan.Baked it at 425 for 15-20 minutes it was excellent.I haven’t made one in a long time was very happy and now full.May 17, 2018 at 6:55 am #12396
Last night I made another pork tenderloin recipe from Milk St. So far the recipes have been spot on and delicious. I borrowed the cookbook from the library.May 17, 2018 at 4:25 pm #12397
Thanks for letting us know, Navlys, that the Milk Street Cookbook is a good one.
I’m doing another sheet pan dinner tonight–whole chicken legs and peeled, cut-up Russet potatoes, drizzled with olive oil (or rubbed with it in the case of the potatoes), then sprinkled with Penzey’s Poultry Seasoning and their Sweet Curry. I roast for an hour at 400F. We will have either steamed broccoli or peas with it.May 17, 2018 at 5:32 pm #12398
Sauteed some boneless pork chops then added chopped onion and some water simmered for a couple hours then added BBQ sauce to make a gravy,mashed potatoes and garden pea salad.May 17, 2018 at 5:53 pm #12399
I’m making stuffed bell peppers for supper tonight.May 17, 2018 at 6:23 pm #12400
I’m going to saute a handful of shrimp, boil some angel hair pasta, and have it with left over Chinese food (3 kinds of mushrooms in a nice brown sauce) tonight.May 17, 2018 at 8:22 pm #12401
No cooking here tonight — lost our power! The marinara sauce was hot and fresh, but I had no way to cook the pasta. So I had leftover cold asparagus, and DH had the last of the egg salad for a sandwich. Apparently, a tree fell on our power line, it caused some very loud explosions (which we heard, sitting on our deck), and then started a fire at the base of the electric pole, in our woods. It took the fire department about 45 minutes to put out the fire, and another 3 hours for the power company to come inspect and reset the power. All winter long, with some big storms, we never lost power, and then something freaky like this happens!May 17, 2018 at 8:36 pm #12402
Chocomouse, I used to lose power often. So I bought a butane fueled camping stove. Now if the power goes, I have at least a burner that I can cook something on.May 19, 2018 at 2:07 pm #12408
Baker Aunt, I copied your chicken and potatoes in oven idea! Great!!May 19, 2018 at 5:29 pm #12409
We had taco salad last night and tonight it was salmon patties,cheese grits and left over butter beans.May 19, 2018 at 6:32 pm #12410
Navlys–I’m glad the sheet pan dinner worked well for you.
For dinner tonight, I made my adaptation of my Mom’s hamburger stroganoff, which we had over mixed rice, with a salad on the side.May 19, 2018 at 8:10 pm #12412
I found 3 small lobster tails in the freezer the other day so I defrosted them and butter poached them for supper. They had been in the freezer for a while and I think they weren’t quite as big as the ones we had on Sunday, but they still tasted like lobster.
The broccoli was too far gone.May 20, 2018 at 6:35 am #12416
When you say you “butter poach” your lobster tails what do you mean exactly? I’ve purchased the 4 oz. tails ( not fresh water) and tried boiling and broiling ,removing part of the meat out of the shell etc. but wasn’t always successful. What do you do and what size lobster tails are we talking about?May 20, 2018 at 4:16 pm #12427
Butter poaching is a very common cooking technique for fish and shellfish.
These were fairly small lobster tails, probably 4 ounce. First take the tails out of the shell. There are lots of videos on YouTube on this, some better than others. Using kitchen shears, cut down the middle of the shell, pull it apart, and pull the lobster meat off the membrane. I also took out the intestine string and rinsed them off. (Not all the instructions have you do these steps.)
You can save the shells to make lobster stock. (Throw them back in the freezer until you have enough of them to make a couple quarts of stock.)
For the poaching liquid, use 1 1/2 to 2 sticks of butter for 4 tails, depending on the size of your pan. Put 2-3 tablespoons of water in your pan and heat it to boiling. Whisk in 2 tablespoons of butter, then start adding the rest of the butter a few tablespoons at a time. You should get a milky yellow-white poaching liquid. Heat it to a simmer but not to a full boil.
The poaching liquid should cover the lobster tails about half way. More than that uses too much butter, IMHO.
Some people throw a little lemon juice in the poaching liquid. (When I poach orange roughy, I use a lemon-butter poaching liquid,, but I don’t use it for lobster.)
Add your lobster tails. Spoon the poaching liquid over the tails as they cook, turning them once or twice. It will take 7-8 minutes to cook them. (Larger tails take a bit longer.)
Serve with some drawn unsalted butter.
I’ve never found anything useful to do with the poaching liquid afterwards.
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