The Food Thread

[easy cheesy]

[easy cheesy]

Lobster Mac and Cheese

Ingredients

• 1 pound macaroni
• 1 (2 pound) lobster, split
• 1 small onion, diced
• 2 tablespoons unsalted butter
• 2 cups milk
• 1 small clove garlic, minced
• 1 shallot, chopped
• 10 black peppercorns
• Kosher salt
• Freshly ground black pepper
• 5 tablespoons flour, plus 5 tablespoons unsalted butter, or 2 tablespoons cornstarch and water
• 2 pounds grated cheese, mixture of Gruyere, extra sharp cheddar, and Pecorino Romano
• 3 tablespoons panko bread crumbs

Directions

Preheat oven to 350 degrees F.
In a large pot, cook the pasta until al dente. Drain the pasta and reserve, also reserve the water. Steam the lobster over the water for 3 minutes, then cool, remove the meat, and reserve both the meat and the shell. In a medium sauce pot, sweat the onions in 2 tablespoons butter, and remove. In the same pot, scald the milk and add the garlic, shallots, and peppercorns. Add the lobster shells to create a fish stock. Bring the "stock" to a boil, then reduce the heat to a simmer, season with salt and pepper, and cook for 20 minutes.

Meanwhile, make a roux by combining 5 tablespoons of flour with 5 tablespoons of butter in a small sauce pot over medium-high heat. Cook until it thickens and develops a golden yellow color. Set aside roux. Strain the stock and return it to the pan. Once the stock begins to simmer again, start whisking the cheeses in slowly until fully incorporated (this will also thicken the sauce). Add the roux to thicken a little more, and then add the reserved onions and lobster meat. Toss the sauce with the pasta, and transfer it to a small baking dish. Top with bread crumbs, and bake for 8 to 12 minutes, or until bubbly and browned.

[woodbuck27]

It shouldn't matter if the oil is warm. Oil and water (hot sauce) just don't mix. At least not for very long. A little emulsifier goes a long way. Eggs contain lecithin and mayo contains eggs so that's always easy, mustard works too.

Kick ass tips man. I love to cook too.

Oil and heat (hot sauce) and mayo or a good mustard. Solid information by you and 007.

[easy cheesy]

I just love mustard! I like to rub a "sweet hot" mustard on boneless pork chops, place in a non metallic pan/dish and cover with a bit of buttermilk and few splashes of tobasco. Let it marinate overnight. Put flour and seasonings of choice (I prefer garlic salt, black pepper and a bit of Mrs. Dash's Extra Spicy Salt Free seasoning) into a ziplock bag. Drop in the chops to the ziplock bag-o-seasoning, one at a time, and shake until coated. Repeat per chop. Place on a platter in the fridge and let them sit up for a few hours. Heat oil in the pan over medium to medium high heat. Fry furiously until desired amount of "doneness". I originate from the South so I like 'em FRIED! Good shit!

These are the mustards that I prefer and I also dip the finished results into them as a condiment because I am such a mustard freak!

[3irty1]

I just love mustard! I like to rub a "sweet hot" mustard on boneless pork chops, place in a non metallic pan/dish and cover with a bit of buttermilk and few splashes of tobasco. Let it marinate overnight. Put flour and seasonings of choice (I prefer garlic salt, black pepper and a bit of Mrs. Dash's Extra Spicy Salt Free seasoning) into a ziplock bag. Drop in the chops to the ziplock bag-o-seasoning, one at a time, and shake until coated. Repeat per chop. Place on a platter in the fridge and let them sit up for a few hours. Heat oil in the pan over medium to medium high heat. Fry furiously until desired amount of "doneness". I originate from the South so I like 'em FRIED! Good shit!

These are the mustards that I prefer and I also dip the finished results into them as a condiment because I am such a mustard freak!

Good stuff! Asian grocery stores are a good spot to find really sweet, really hot mustard. I like to make a glaze/sauce of red currant jam and chinese hot mustard. The meat of kings!

[easy cheesy]

Good stuff! Asian grocery stores are a good spot to find really sweet, really hot mustard. I like to make a glaze/sauce of red currant jam and chinese hot mustard. The meat of kings!

You are sooooo right! We have some outstanding Asian Grocery Stores and shopping malls out here. Your glaze sounds really good! I'll give that one a try!

http://www.uwajimaya.com/

http://www.greatwallmall.com/index1.html

[easy cheesy]

http://www.themresort.com/dining/studiob.html

This place is outstanding. When I think of buffets I think of shit, but not this place! Comps are easy to get at "M" so we didn't even have to pay but the prices are sooooooo inexpensive AND include beer and wine. A lot of locals go there so that's always a good sign too!

A buffet with King Crab, mussels, clams, Osso Bucco, chicken marsala, prime rib, hummus, spanokopeta, crawdaddy's, steak, jambalaya, Chile Verde, corn bread, mac and cheese, corned beef, FRESH veggies, Pears with Blue Cheese and Caremelized Walnuts, butter lettuce salad, fresh fruit, Pho, Sushi, California Rolls, mashed potatoes, spaghetti, lasagna, General Tso's Chicken, Leg of Lamb, Curried Chicken, Herb Encrusted Loin of Pork, Roasted Turkey, stuffing, Greek salad, Pizza, Lobster, fried catfish, Cajun shrimp, roasted red potatoes, dirty rice, ham, 4 different types of soups, Caesar salad, garlic bread... that's just from one night and only the shit I can remember.... It's HUGE. That's not even counting the dessert and espresso stations. Chef's are at every station and everything is fresh, fresh, fresh... not that "this shit has been sitting in a cambro or warmer for 4 hours" look or taste. The joint is beautiful and the service is great as well.

[Iron Mike]

http://www.themresort.com/dining/studiob.html

This place is outstanding. When I think of buffets I think of shit, but not this place! Comps are easy to get at "M" so we didn't even have to pay but the prices are sooooooo inexpensive AND include beer and wine. A lot of locals go there so that's always a good sign too!

A buffet with King Crab, mussels, clams, Osso Bucco, chicken marsala, prime rib, hummus, spanokopeta, crawdaddy's, steak, jambalaya, Chile Verde, corn bread, mac and cheese, corned beef, FRESH veggies, Pears with Blue Cheese and Caremelized Walnuts, butter lettuce salad, fresh fruit, Pho, Sushi, California Rolls, mashed potatoes, spaghetti, lasagna, General Tso's Chicken, Leg of Lamb, Curried Chicken, Herb Encrusted Loin of Pork, Roasted Turkey, stuffing, Greek salad, Pizza, Lobster, fried catfish, Cajun shrimp, roasted red potatoes, dirty rice, ham, 4 different types of soups, Caesar salad, garlic bread... that's just from one night and only the shit I can remember.... It's HUGE. That's not even counting the dessert and espresso stations. Chef's are at every station and everything is fresh, fresh, fresh... not that "this shit has been sitting in a cambro or warmer for 4 hours" look or taste. The joint is beautiful and the service is great as well.

[easy cheesy]

Awwwww yeahhhhh!!!! and the Patisserie was fantastic!

[easy cheesy]

I've ordered from this place several times and they have never failed to impress!!!

http://www.igourmet.com/

[easy cheesy]

Martini Madness... Good stuff!

I take a large pyrex measuring cup. Add fresh peaches, strawberries, blueberries and raspberries. Then add Absolut Peach and Absolut Vanilla- balance flavors according to taste. I keep in freezer, along with a couple of chilled martini glasses, and VOILA- great instant martinis! Of course any flavored or plain vodka is good. I've used Blueberry Stoli and Pinnacle Whipped Cream Vodka too! Nice on a hot summer day. I just keep refilling as needed over the fruit and add new fruit as I please. nom, nom, nom!

[easy cheesy]

This place kicks ASS! Oly... my old college home... ***sniff**... but I digress....Mike and I were there and some yahoo in front of us asked for a slice of the NUG.... it's not NUG... it's NUGE- PHONETICALLY "NOOGE" YOU SPOOGE... as in NUGENT... what a yutz! ***sigh***

http://oldschoolpizzeria.net/

Not the Nuge but it still looks great! Tastes better!

[easy cheesy]

Dirty Dave's is another guilty pleasure....

http://dirtydavespizza.com/

[easy cheesy]

Hey!!! I think that dude just dropped his nose ring into my Broccoli, Soy, Spinach, Pine Nut, Gluten Free PIE!!!

[easy cheesy]

"I get requests every year for my famous tequila Christmas cake. I thought I would re-send it so you have time to make and enjoy this holiday season….enjoy….
Tequila Christmas Cake

Have fun with this one

Ingredients:

1 cup of water
1 tsp baking soda
1 cup of sugar

1 tsp salt
1 cup of brown sugar
Lemon juice
4 large eggs
Nuts
1 bottle tequila
2 cups of dried fruit
Sample the tequila to check quality.
Take a large bowl, check the tequila again. To be sure it is of the highest quality, pour one level cup and drink. Repeat.
Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar. Beat again.
At this point it's best to make sure the tequila is still OK. Try another cup...just in case.

Turn off the mixerer thingy. Break 2 leggs and add to the bowl and chuck in the cup of dried fruit. Pick the frigging fruit up off floor. Mix on the burner. If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver.
Sample the tequila to check for tonsisticity.

Next, sift two cups of salt. Or something.
Check the tequila.
Now shift the lemon juice and strain your nuts. Add one table. Add a spoon of sugar, or somefink. Whatever you can find. Greash the oven. Turn the cake tin 360 degrees and try not to fall over. Don't forget to beat off the turner. Finally, throw the bowl through the window.
Don't forget to finish the tequila .........."