Posts categorized 'Recipes'

Lobsters = Love

Planning a romantic meal of Lobster or Surf & Turf for Valentine's day?  Here are some tips to help get you started... and maybe give you an interesting conversation topic over dinner!

The North American Lobster is available year round, though the best fishing seasons are late spring and fall. Lobsters are found from Eastern Canada down to North Carolina, but the bulk of the U.S. lobsters come from Maine, where size limits are enforced. Live lobster should be cooked the same day it is bought. Keep lobsters cool, covered and moist in the refrigerator until ready to cook, and never put into fresh water or salt water to attempt to keep the lobsters alive; fresh water will kill them, as will salt water made with tap water that has been chlorinated.  Dechlorinated salt water will only work if the water is aerated and the right temperature, so the fridge is the only place for lobsters at home.

The tail, the claws, the arms above the claws all have ample meat, and the legs on larger lobsters will have meat as well. The flavor of lobster meat is sweet and mild, with firm texture. Lobster roe, which is orange, is tasty and is found in the top of the tail. The tomalley (liver) is dark green against the top of the body carapace and is sweet and tasty as well. A hole in the shell is not a sign of contamination, it indicates wear or an older shell.

Nutrition (per 3.5-oz. raw): Calories 90, Fat cal. 8, Total fat 0.9g, Saturated fat 0, Cholesterol 95mg, Sodium 0, Potassium 0, Protein 18.8g, Iron 0.

Steaming lobster
The ratio of lobsters to the pot is important; a 4-5 gallon pot is ideal for steaming 6-8 pounds of lobster. Put 2 inches of seawater or salted water in the bottom of a large kettle. Set a steaming rack inside the pot and bring to a rolling boil over high heat. Put in the live lobsters, one at a time, cover the pot, and start timing. Re-arrange the lobsters halfway through cooking.
Cooking times - (based on the lobster-to-pot ratio mentioned above)
1 pound - 10 minutes
1-1/4 pounds - 12 minutes
1-1/2 pounds - 14 minutes
1-3/4 pounds - 16 minutes
2 pounds - 18 minutes
2-1/2 pounds - 22 minutes
3 pounds - 25-30 minutes
5 pounds - 40-45 minutes

Boiling lobster
Fill a large pot with water. Allow 3 quarts of water per 1-1/2 to 2 pounds of lobster. Add 1/4 cup of salt for each gallon of water. Bring the water to a rolling boil. Put the live lobsters in the pot one at a time, do not cover, and start timing immediately. Stir the lobsters halfway through cooking.
Cooking times - (based on the lobster-to-water ratio mentioned above)
1 pound - 8 minutes
1-1/4 pounds - 9-10 minutes
1-1/2 pounds - 11-12 minutes
1-3/4 pounds - 12-13 minutes
2 pounds - 15 minutes
2-1/2 pounds - 20 minutes
3 pounds - 25 minutes
5 pounds - 35-40 minutes

Grilling Lobster
Par-boil your lobsters in a large pot of boiling water for 5 minutes. Remove the lobsters and plunge into a large bowl of cold water to stop the cooking. Drain the lobsters and store in a refrigerator if you do not plan to grill them right away. Place a lobster on its back on a cutting board. Using a large sharp knife split the lobster down the middle. Remove the black vein from the tail, the tomalley from the body and the sand sac located near the head. Repeat with the remaining lobsters. Baste the lobster meat with some oil or butter. Grill the lobsters flesh side down for 5 to 6 minutes, or until the flesh is just beginning to look opaque. Turn the lobsters over, baste with more oil and continue to cook for 4 to 5 minutes longer, or until the lobsters are cooked through.

The Ultimate One-Pot Meal

Homemade soup, with just a bit of help from Central Market.

Our Tortilla Soup Kit is so easy and yields a soup so delicious you may imagine you're at a restaurant.

Here's your shopping list: 

• CM Tortilla Soup Kit
• 3/4 cup tortilla chips, lightly crushed
• 8 cups of vegetable or chicken broth (homemade chicken broth when possible, please.)
• chicken, about 2 cups, cooked and diced or shredded.
• shredded cheese (okay, I admit that I added this ingredient on my own. Seriously, though - what's tortilla soup without threads of lightly melted cheese clinging to your spoon? Hmmm...and sliced avocado, too...)

The pre-packaged kits are loaded with already cut onions, garlic, tomatoes, peppers and spices. Fresh cilantro and limes for garnish are included, too.

The recipe directs you on how to simply saute the ingredients, stir in the broth to allow the flavors to simmer to create the soup, and even gives serving directions.

One kit yields approximately eight 1 Cup servings - and with the cheese, avocado, tortilla chip topping, just one cup can be quite hearty - so this one pot meal can become tonight's dinner, tomorrow's lunch, Saturday's snack, etc...

My personal kitchen tip on this is to use a CM Rotisserie chicken.  For all the chicken you get when you pick the bird clean, plus the dark meat from the wings you might not normally eat and the bits of breast you can't always cut off the bone, this soup is perfect. Put it all together and toss it in the soup during the last minutes of heating and you're ready to go.   Toss the finely chopped cilantro on top of the soup and squeeze the lime into the broth to complete the authentic flavor.

We do have whole chickens on special this weekend, so pick up a kit, too, and whatever you don't eat after you roast your chicken can go right into the soup.  

Other garnish ideas:

• dollop of low-fat sour cream
• paper-thin slices of jalapeno
• Pour soup in mug. Layer a tortilla chip or two, full-size, on top of the soup. Cover the chip with a slice of Monterey Jack or Colby that just reaches over the mug's edges. Flash-broil it in the oven (put the soup mugs on a cookie sheet before doing this one) to give it a gooey, crisp cheese coating. This is sort of the Mexican version of the way a traditional French onion soup is served.
• Prep the soup, pour into a mug, and cover over the top with a flour tortilla that's been filled with melted cheese and folded over just once, quesadilla style. (This is the lazy man's version of the previous suggestion.)
• Crumbled bacon (why not?)
• Pico de gallo

With so many options for shifting the flavor profile just a bit, it won't taste like the same soup twice.

Sweet Bell Peppers from Spain

Make a healthy start on New Year's day

Blend up a smoothie on New Year's day to ensure a healthy start for 2009. This recipe comes to us from Genesis Today, producer of healthy dietary supplements. Blend the following ingredients for an energizing drink for your mood, mind and memory! For a protein boost, add a serving of your favorite protein powder. Makes one serving.

Mood, Mind & Memory Smoothie

• 8 oz. Thai young coconut water
• 1-2 oz. Genesis Today Total Goji 100 or Açai 100
• 3 frozen strawberries
• 1/2 of a medium frozen banana

Garlic Roasted Cauliflower

Are you looking for a quick appetizer recipe this holiday season?  Try this one.  It is great and was submiited by our Produce Merchandiser: Howard Miller.

Black Eyed Peas, Old World meets New Year

The New Year is fast upon us. For some, this means a celebration with family, friends, and black eyed peas. When welcoming the dawn of a new year, it has been tradition to serve a hearty bowl of black eyed peas for luck. In some cases, that means dusting off the recipe from years past and doing the same old thing that’s comfortable and easy, but, if you’re a serious foodie and go by our motto, "Explore your taste", then we have a recipe built for you!

Inspired by a traditional French recipe for cassoulet, this Black eyed pea dish has the best of old world and new world. Not difficult to prepare but a little time intensive and well worth the investment…

New Year Cassoulet, An American Twist

Serves 6

1 lb Black eyed Peas, Fresh

1 ½ qt. Water

½ Bottle of Pinot Noir

½ lb Prosciutto Ends, Small Dice

1 lb Ox Tails, count how many pieces

2 Cups Chopped Onion

3 Cloves Garlic, Smashed

1 Cup Chopped Carrots

1 Cup Chopped Celery

3 Sprigs of fresh Thyme

4 Whole Cloves

5 Whole AllSpice Berries

1 ½ tsp. Whole Black Pepper

2 Bay leaves

2 Tbsp Fresh Lemon Juice

1 Can of Muir Glen Stewed Tomatoes

2 Cups of Cornbread Crumbs, For Topping

Salt to taste, approx 2 tsp

Sachet bag or Cheesecloth

How To: 

• In a large pot, render the diced prosciutto over medium heat till crisp.
• Add the onion, garlic, carrots, and celery and sauté till caramelized.
• Add the Oxtail and sear on all sides.
• Add all the spices to a sachet bag or cheese cloth and add with water, wine and tomatoes.
• Simmer for two hours adding any additional water if needed.
• Preheat oven to 350 degrees.
• Remove the sachet of spices and the oxtail bones, counting them helps for accountability.
• Place the peas in a Casserole dish and place the cornbread topping on top.
• Bake for 30-45 minutes
• Remove from oven and let cool for 10-15 minutes
• Enjoy with the other half of the pinot noir bottle!!!

Tips and tricks:

• If you are using dried black eyed peas, presoak them over night then drain the soak liquid.

• Buy the prosciutto ends across from the deli counter, they are only a ¼ the price.

• All the vegetables can be purchased from our produce dept. pre-prepped.  Go to the bulk dept for the spices, it will save you a bundle and be guaranteed fresh.

Holiday Punches - with Punch!

I make a solid holiday punch. It's become my signature thing, one I am happy to make for parties or for potlucks. It never fails and is so simple I am almost embarrassed to share. The formula is basically:

• one half gallon of ice cream or sorbet
• one bottle regular (or substitute diet) lemon-lime soda
• one bottle sparkling wine
• one handful berries

For this time of year, I do a Raspberry Sorbet with Prosecco and about a half cup of frozen raspberries.  When I make this one, I will pour in a half cup of Burgundy wine, too, because it sort of cuts the sweet and makes the punch such a gorgeous red color.

You must put the ice cream in first, then pour over the top of it, or the foaming and bubbles never really subsides and it ends up looking like you've floated a layer of shaving cream on your punch.  Stir gently if this does build up too much. 

You can pick up this recipe for a White Christmas Punch in our stores - it's part of our Holiday 2008 recipe collection. I haven't tried it myself, but I plan to make it for Christmas Eve this year.

White Christmas Punch

Ingredients:

• 2 cups sugar
• 1 cup water
• one 12-oz can of evaporated milk
• 1 Tbsp almond extract
• 1+1/2 gallons vanilla ice cream, softened
• 8 liters lemon-lime soda, chilled

Combine sugar and water in a saucepan. Cook over medium heat until the sugar dissolves, stirring constantly. Remove pan from heat. Add evaporated milk and almond extract. Allow to cool then pop in fridge to chill until ready to serve.

When you're ready to serve, combine milk mixture and reamining ingredients in a punch bowl just before serving, stirring to break ice cream into smaller pieces. Yields a little more than 3 gallons, so have the punch bowl ready!

Gifts You Make: Peppermint Drinking Chocolate

Some candy canes, a favorite hot cocoa or drinking chocolate mix, and a little mallet beating (bonus: pound out some holiday stress while creating this mix!)  are all it takes to create this holiday-flavored goodie.

Ingredients: To make your own version of Peppermint Drinking Chocolate, you'll need:

1 container of your favorite drinking chocolate.   Recommendation: Sarabeth's Parisienne or Jacques Torres Hot Chocolate, located in the Specialty Grocery aisles.

4 peppermint sticks

Directions: 

Place peppermint sticks in an airtight zip-top bag. Using a mallet, gently pound the sticks until they become a fine powder.

Open the container of drinking chocolate and transfer contents to a bowl.  Slowly sift in the peppermint, stirring it in for good measure. Transfer the drinking chocolate to either a bag or tin and label it.  Create a recipe tag with the following instructions and attach it to the tin or, if presenting with a mug, tie it  to the mug's handle:  "Heat 3/4 cup of water or milk and stir in 1/4 cup of mix. Stir and enjoy!"

Be sure to sign the instruction card so the lucky recipient can remember who made them such a cool gift.

Organic Garnet Yams with Orange-Chipotle Butter

Here is a great Holiday recipe from Howard (our CM Produce Mercandising Manager):

Deep Fried Cauliflower