Preheat a grill or grill pan to medium-high (400
50\u00b0F or heat a grill until hot.
In a
r on a wood fired grill, glaze ribs for 3-4
mall bowl.
Preheat a grill to medium-high or preheat
Cut bottom of lobster to the shell, but not all the way through.
Cut all membrane from under lobster and discard.
Break shell so lobster can butterfly, but not completely in half.
Brush lobster with butter and place on grill, meat side down, for 2 to 3 minutes.
Turn lobster over; brush again with butter and season with garlic salt or preferred seasonings.
Cook 7 to 10 minutes, shell side down, or until done, depending on size and heat of grill.
Lobster is cooked when meat turns opaque.
arefully transfer to a hot grill to cook the steaks.
MIX ground beef and Seasoning Mix until well blended. Shape into 4 patties.
GRILL over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160\u00b0F).
SERVE burgers on rolls topped with lettuce, tomato, red onion, pickles and desired condiments.
Brush steaks lightly with oil. Rub steaks generously on both sides with steak with rub.
Grill over medium-high heat 6 to 8 minutes per side or until desired doneness.
r butcher's twine.
Grill steaks over hot coals about
In a dutch oven, on medium heat, saute the garlic and onion in oil until tender.
Add broth, rice, celery and carrot; Cover and simmer 15 minute.
Add peas, nutmeg, sage and salt & pepper to taste; simmer on low 10 minutes.
Add the turkey and heat through.
In a large stockpot or dutch oven over medium heat, saute the carrots, celery, onion and shallot for 4-5 minutes until softened. Add the minced garlic and saute for one minute longer.
Turn heat to medium high. Move vegetables to side of pot and add ground beef in batches and brown. When all ground beef has been added to pot and browned, add Italian seasoning, crushed red pepper, salt, and black pepper. Thoroughly combine meat, vegetables and seasonings.
Add crushed tomatoes, tomato paste and roasted red peppers. Pour some of broth into ...
Sprinkle mushrooms with lemon juice.
Melt butter in large heavy saucepan and saute shallots.
Add mushrooms,thyme,and bay leaf, saute for 10 minutes.
Add salt,pepper,cream, and chicken broth and bring to a boil.
Reduce heat and simmer for 20 minutes.
Add cornstarch and simmer another 10 minutes,stirring.
Sprinkle with parsley.
Let the cream of tartar sit in the milk for at least 5 minutes to make the buttermilk. If using real buttermilk, skip this step. Vanilla or chocolate soymilk is also nice to use!
Whisk the sugar, egg whites, applesauce, and oil with the buttermilk in a large mixing bowl.
Gradually whisk in 1 cup of flour in 1/4 cup or 1/3 cup increments.
When 1 cup has been blended, whisk in the vanilla, salt, baking powder, and cocoa powder. If using red food dye, add it now too.
Whisk in the remaining cup of flour in the same fashion.
Coat a ...
Preheat oven to 350 degrees.
Cut each squash in half and discard seeds.
Brush cut sides with 2 tablespoons of melted butter, season with salt, pepper and nutmeg.
Arrange the squash cut side down in a roasting pan and bake until tender, approximately 1 hour.
Allow to cool until squash can be safely handled, then scoop out insides of squash.
Puree the flesh in a food processor, reserve.
This should produce about 4 cups of pureed squash.
In a medium stockpot, melt the remaining 4 tablespoons of butter.
Over low heat, ...
Heat a large pot of water to a boil.
Combine onion and butter in a large skillet; cook over medium-high heat until onion is softened, about 5 minutes.
Add pappardelle (or egg noodles) to boiling water; cook according to package directions, drain, place in a large serving bowl.
Meanwhile, add parsley, dill weed, capers and pepper to the onion and butter in skillet; cook 1 minute and stir in clam chowder and tuna; cook, stirring occasionally, until hot throughtout, about 5 minutes.
Season to taste, if necessary.
Pour over pasta; ...
Truss the whole chicken firmly with cotton kitchen twine, and brown in vegetable oil on all sides in a separate pan on the stove top. Saute the carrots and onions on the stove top in the same pan used for the chicken. Deglaze the pan with the wine, and add to cooker. Add the tomatoes to the cooker with their juice. Add Worcestershire, and season lightly with salt and pepper. Add the rosemary or thyme. Add 1 cup of the chicken stock. Mix cooker contents well. Add trussed chicken, breast side down.
Put cover on cooker and set to \"Seal.\" ...
Ladyfingers:
Preheat oven to 350 degrees F.
Butter a 12 by 16-inch baking tray. Line with parchment paper and brush again with butter.
In a mixing bowl, whip the egg yolks with 1/4 cup sugar until ribbony and light in color. Reserve. In another mixing bowl, whip the egg whites to soft peaks. Slowly add the remaining 1/4 cup sugar and continue to whip to medium peaks.
Sift the flour again. With a rubber spatula, fold half of the flour mixture into the yolk mixture. Fold in 1/2 of the egg white mixture. Then fold in the remaining 1/ ...
In a nonreactive saucepan, whisk together all the ingredients.
Over medium heat, slowly bring the mixture to a boil.
Once the mixture comes to a boil, turn off the heat, stir once, and leave it to settle for 2 minutes.
Line a colander with a double thickness of cheesecloth.
Slowly pour the mixture into it and leave it to drain for about 15 minutes, or until the cheese in the cheesecloth is thick.
Transfer the fresh ricotta into a covered, non-reactive container and refrigerate until needed.
In large skillet over medium heat heat olive oil and saute onions until translucent (about 8 minutes).
Add mushrooms and garlic and cook (medium high heat) 3-5 minutes.
Stir in cream, oregano, thyme, salt and pepper. Bring to a boil, then reduce heat and simmer about 5 minutes. Transfer to large bowl and let cool.
Mix beef, pork and veal; stir in egg and mix well. Add cream mixture and combine well. It will look a bit too liquid, but it is just fine.
Position 9\" x 5\" x 2 1/2\" loaf pan with short side facing you. Line bottom and ...
Add pecans to a pot of boiling water in two batches, boiling for two minutes Drain and shake off all excess water.
Sprinkle salt and cayenne over nuts.
Coat with sugar, allowing the sugar to melt into the pecans.
Toss the nuts in the strainer, slowly adding all sugar.
DO NOT USE UTENSIL TO TOSS.
Carefully add nuts to hot oil.
Cook until golden brown, about 3 minutes, stirring occasionally.
Remove with slotted spoon and allow to cool on cookie sheet.