Lobster Grilled Cheese

Special thanks to Marc Forgione and T-fal for this recipe!

 

Lobster Grilled Cheese
 
Author:
Ingredients
  • 2 cups Lobster Stock (If you can’t find Lobster Stock, get seafood stock, which should be available at Whole Foods or Fox & Obels)
  • 4 (1 ½ pound) lobsters, claws removed
  • ¼ cup Sriracha
  • 2 tablespoons low-sodium soy sauce
  • Juice of 2 limes
  • 6 ounces (12 tablespoons) unsalted butter, divided
  • 4 tablespoons canola oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons chopped tarragon
  • 8 slices of fontina cheese
  • 4 slices Pullman Loaf or other high-quality thick sliced white bread (1” thick)
Instructions
  1. Cut the tails off the lobster bodies, and into 1-inch pieces while the tails are still in their shells
  2. Bring the Lobster Stock to a simmer and add the Sriracha, soy sauce and lime juice. Piece by piece, whisk in 6 tablespoons of butter until emulsified. Reduce the remaining sauce until it slightly thickens, about 2 minutes.
  3. Toss the lobster tail pieces in oil with salt and pepper and cook for 1-2 minutes or until cooked through. Place the lobster pieces in a bowl and transfer to the fridge until cooled. When the lobster pieces have cooled, pop the meat out of the tails and set aside.
  4. For each sandwich take two slices of bread. Place one slice of fontina cheese on top of the first slice, cover the cheese with some lobster meat, sprinkle ½ tablespoon of tarragon, cover with a second slice of fontina cheese, and then top with the second piece of bread. Brush the outer sides of each slice of bread with melted butter and season with salt. Grill the sandwich on the T-fal Mini Grilled Cheese Griddle and serve with a small bowl of the chili sauce on the side.

101 Farmhouse Favorites Giveaway and a Chicken & Dumplings Recipe too!

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101 Farmhouse Favorites is filled with all the wonderful dishes that made meals at the farmhouse so memorable, and now you can inspire warm memories of your own! Start your morning off right with a big slice of Easy Bacon Frittata or some Swirled Coffee Cake. Gather the family ’round the table for dinner with easy favorites like Cayenne Fried Chicken, BBQ Pork Ribs and Grandma’s Buttery Mashed Potatoes. There’s no better way to top off a hearty farmhouse dinner than with a luscious dessert…how about a big slice of Strawberry-Rhubarb Pie or Root Beer Cake? There is also a canning chapter in 101 Farmhouse Favorites, with great recipes that let you store away a little bit of summer to enjoy all year long. You’re sure to love Garlic Dill Pickles, Mom’s Peach Butter and Our Favorite Salsa.

Like all of Gooseberry Farms cookbooks, this one does not disappoint. I love how easy everything is to make and how they use ingredients that are easily found. We just had this for dinner:

101 Farmhouse Favorites Giveaway and a Chicken & Dumplings Recipe too!
 
Author:
Serves: 4-6
Ingredients
  • 4 boneless/skinless chicken breasts cubed
  • 1 10-3/4 oz cans cream of chicken soup
  • 2 cups water
  • ¼ cup diced onion
  • 1 cube chicken bouillon
  • 1 10 oz pkgs refrigerated biscuits torn into one inch pieces
Instructions
  1. Combine all ingredients except biscuits in a slow cooker.
  2. Cover and cook on low for 5-6 hours.
  3. minutes before serving add in biscuit pieces to slow cooker and stir gently.
  4. Cover and cook on high setting for an additional 30 minutes or until biscuits are cooked through.

 

Since I love this cookbook, I have arranged for one of you to win a copy! Here’s what you need to do:

Additional Contest Rules:
This contest is open to US residents.

There is no cash value prize equivalent for this contest.

Winner will have 48 hours upon notification being sent to claim the prize, if winner does not respond within 48 hours, then the winner forfeits the prize and a new winner will be chosen.

Herbed Turkey Pasta Salad

 

Herbed Turkey Pasta Salad
 
Author:
Ingredients
  • Salad:
  • 8 ounces tricolor rotini pasta (about 3 cups)
  • 1⅓ cups 1 inch pieces fresh asparagus or small broccoli florets
  • ⅔ cup diagonally sliced carrots
  • 1 cup diced cooked turkey breast
  • 1 cup reduced-fat mozzarella or Swiss cheese
  • ⅓ cup sliced black olives
  • ¼ cup sliced scallions
  • Dressing:
  • ¼ cup plus 2 tablespoons nonfat or light mayonnaise
  • ¼ cup nonfat or light sour cream
  • 1 tablespoon Dijon mustard
  • 2 tablespoons orange juice
  • ½ teaspoon each dried parsley, thyme, and rosemary
  • ⅛ teaspoon ground white pepper
Instructions
  1. Cook the pasta until almost al dente according to package directions. Add the asparagus or broccoli and the carrots to the pot, and cook for another 30 to 60 seconds or until the asparagus or broccoli turns bright green and is crisp-tender and the pasta is al dente. Drain, rinse with cold water, and drain again. Transfer the mixture to a large bowl, and toss in the turkey, cheese olives and scallions.
  2. In a small bowl, combine all the dressing ingredients, and stir to mix well. Pour the dressing over the salad, and toss gently to mix well.
  3. Cover the salad and chill for at least 2 hours before serving. Toss in a little more mayonnaise just before serving if the salad seems too dry. Serve over a bed of fresh salad greens if desired.