Monday, February 7, 2011

Lobster Mac N Cheese


My husband Dave and I just got back from an action packed trip to Boston to watch our beloved Celtics play at the Garden, and it seemed that on every snow covered street corner was a warm New England style pub or cafe with a handwritten sign advertising their homemade Lobster Mac N Cheese.
Sacrilege!
Oxymoron!
How could this be? Well it BE a perfect blend of comfort food meets gourmet. We were in love.

I've put together a recipe based on what I could gather was in the actual Boston Lobster Mac N Cheese offerings. Like their clam chowders, their Mac N Cheese is individual and each restaurant has their own secret recipe. All are gooey, cheesy, chewy and fabulous! Here is mine.... and I've tried it a few times already on family and friends, and so far the thumbs are all pointing straight up.

Lobster Mac N Cheese (to serve 6-8)
About a half of a Velveeta cheese log (I was embarrassed to buy it.. but I'm telling you, it's what helps your sauce get extra gooey)

1 lb grated sharp cheddar cheese

1 lb grated mozzarella

3/4 lb grated Parmesan

1 stick butter
1 quart Heavy whipping cream
about 1 cup regular milk
1 red onion, minced
4 or 5 tablespoons of pickled Jalapeno peppers. (You can add more later if it's not tangy enough)

4 or 5 dashes of Tabasco Sauce

salt/pepper to taste

Melt the above ingredients- (But save about a handfull of each of the grated cheeses) in a sauce pan on the stove on low heat until it makes a wonderful gooey sauce.
(The remainder of the grated cheeses will be mixed into the pasta later)

You will also need:

Pasta Shells (two smaller bags/boxes or 1 larger bag that you can get at the big box stores) This amount will give you a big tray of Mac N Cheese to feed at least 6-8 people

1.5 lbs steamed broccoli crowns, bite sized (Steam them for 5 minutes)
3-5 lbs Frozen Broken Lobster Slipper Meat.*
*All seafood purveyors sell this. If you know someone who works in the seafood industry (aka.. MOI.. call me or your seafood friend and ask for the 5 lb bag. If you live in SB, San Luis Obisbo or Ventura County, we sell to all of the Albertson's grocery stores.. Ask your seafood counter person to special order you a 5 lb bag. It's about $12 per lb and worth every single penny)

3 cloves minced garlic

1/2 cube butter

4 tablespoons Fresh minced parsley

Defrost the lobster meat, then saute it with the butter, garlic and parsley. Takes about 20 minutes on medium then low heat.

Did I mention Bacon yet? Yes.. slice about 1 lb bacon into small pieces, then cook until done.

And to top your beautiful belly warming (and expanding) meal, you'll need 2 cans of crunchy French Onions.

So now you've got your cheesy sauce, your bacon, your lobster, your broccoli, the pasta, your French Onions and your extra grated cheeses.

Put the cooked pasta in a big baking pan (I put a little bit of butter on the bottom of the pan)

Pour your cheesy sauce in, reserving some for the top. Mix it in.

Mix in the remainder of your grated cheeses

Mix in your broccoli, your bacon and your lobster meat.

Pour the remainder of your cheesy sauce on top

Top the whole thing off with your French Onions.

Bake for about 15 minutes at 350
Enjoy it.. Then plan your gym time, your 5 mile walk or your mile swim accordingly.











Wednesday, May 5, 2010

Alaskan Halibut Season is in full Swing


Mouth watering, buttery, luscious, seriously sexy, white, melts in your mouth, hot or cold, grilled, baked, or on the pan. Fresh Alaskan Halibut. There's a reason why it's everyone's favorite fish. It's big, beautiful, no bones, delightful to cook, and makes most seafood lovers stomachs' growl, our mouths go dry and watery, our eyes roll back and our brains get headachy when we know we will get to chew and swallow it. It pairs perfectly with everything.. A cold Corona, a glass of cabernet, chardonnay, pinot, merlot or a tall icy Coke. It can be smothered in a gourmet cream sauce, salsa or enjoyed with a lemon wedge and fresh herbs. It is not cheap. Most of the time it is more expensive than live lobsters and fillet mignon.. but us Alaskan Halibut lovers don't care. We splurge because to live without it would make life sad, lonely, depressing and gastronomically boring. No boring allowed!

See recipes I've installed below in my blogging past. My favorite standby is the Almond Crusted AK Halibut with sundried tomato cream sauce.

Happy Mother's Day!
Theresa

Monday, March 29, 2010

Easter and Seafood go GREAT together!


Crab Cakes, Crab Salad, Shrimp Cocktail, Smoked Salmon, Grilled Salmon, Alaskan Halibut... What do they all have in common? They all go GREAT with your Easter Ham or your Easter Brunch! I'll probably serve a delicious, thinly sliced smoked Scottish salmon for breakfast with fresh warm bagels, cream cheese and capers.. and for dinner, slider size crab cakes (thanks Matty for reminding me!) for appetizers, and a whole side of fresh Scottish salmon, which I'll bake with a simple and light lemon and orange juice with chopped parsley and basil.

Call or email me at Piacentini Seafood Delivery freshfishdelivery@hotmail.com if you would like me to deliver any fresh seafood to your door on Saturday morning, or sooner!

Happy Easter everyone!

Crab Cakes

1 lb fresh or frozen crab meat
1/2 cup mayo
2 tsp fresh parsley
salt/pepper
Several dashes of hot sauce (whatever you have in your fridge)
1 cup panko breakcrumbs

In fry pan, saute' the following with a bit of butter or oil:

1/4 cup fresh chopped red bellpepper
1/4 cup fresh chopped celery
1/4 cup fresh chopped red onion
1/4 cup fresh chopped fennel

After the veges are lightly cooked, pour in a bowl with the rest of the ingrediants and mix together.
Form into 1 inch thick round cakes, and sprinkle more Panko on the outside of the crab cake.

Saute on pan in olive oil or butter about 2 minutes total or until browned, then place on a cookie sheet and bake for an additional 5 minutes at 350 degrees.

Wednesday, March 10, 2010

BBQ Shrimp Pizza


Matty Trottno knows cooking seafood. He just sent me his masterpiece... A glutin free/wheat free pizza crust that he picked up from Lassens. Cold Springs Tavern bbq sauce and almond cheddar cheese from Tri County Produce. Onions and cilantro from the Santa Barbara Farmers Market, and wild mexican shrimp from Piacentini Seafood Delivery.. (me!)

Thanks Matty for making my tummy growl.

Tuesday, February 23, 2010

Barrumundi- A true Superfood!


Barramundi was just rated #1 in the top 5 superfoods by Dr. Oz. It's appeal goes beyond its health values of high Omega 3s and low toxins.. It's easy to cook, delicious, and available year round. It comes from New Zealand and Australia and I love it!

For winter months, it can be harder to fire up the grill, but it withstands the grill beautifully.. just make sure you order it skin on which helps it stay together. It also does perfectly well on the pan or in the oven, so it's really up to you how you want to enjoy your Barramundi.

Here's how I like to do it:

Grilled Barramundi with Tropical Fruit salsa. You can bake it uncovered if you don't want to grill it.

Lightly season your fillet with a dry rub mix of:

chilli powder (1 tspn)
garlic powder (1 tspn)
brown sugar (1 tspn)
onion powder (1 tspn)
salt (1 tspn)
pepper (1 tspn)

(Premix your dry rub, then sprinkle on the fish.. save the rest of your rub for next time)

You can spritz your fish with a small amount of olive oil, but it is not necessary.

Grill your fish about 3 minutes on each side or until desired doneness. If you are going to bake your fish, place it on a foiled cookie sheet, uncovered, and bake at 400 degrees about 10 minutes, or until desired doneness.

Mango/Papaya/Avo/Jalapeno Salsa.. ie.. Tropical Fruit Salsa:

Put all (below)in your favorite salsa bowl:

1 peeled/diced Mango
1 small peeled/diced papaya (or half of a big one)
1 diced avocado
1 fresh Jalapeno pepper, seeded (if you don't want it too spicy, you can use a pickled/canned Jalapeno instead)
1 handfull of fresh chopped cilantro
1 handfull of fresh chopped basil
1 handfull of fresh chopped Italian parsley
1 tspn (or so) of fresh chopped ginger
1 lemon, for juice
1/4 cup balsamic vineger
1/2 of an orange, for juice
1/2 diced red onion
salt/pepper to taste

Cook your Barrumundi, then spoon your salsa on top of the fish. Make a simple spinnach salad and some white rice, and you are now a seafood star!

Friday, February 19, 2010

Bobby and Gina's Masterpiece!


Bobby Smith and his wife, Gina, have been busy in their kitchen and backyard.. and look what they did last night! I am very very impressed. They grilled their Scottish salmon with blackening seasoning.. simple yet divine, then kicked it up a notch with breading that called for orange & lemon zest. Speaking of lemons, when I dropped their fish off to them yesterday, I was offered fresh Meyer lemons (and leaves) growing on the walkway. Thanks, Bobby and Gina!

Wednesday, February 17, 2010

Farm raised vs. Wild


The topic of farm raised vs. wild salmon is alive and well! There are great arguments on both sides of the pond, so we try to please everyone by offering both products.

When wild salmon is not available or out of season, you can still have it. Wild sockeye, Coho and King salmon fillet are available year round because the fish are frozen whole where they are caught, then thawed and filleted as the demand requires. In other words, if you want delicious, premium wild salmon tomorrow night for dinner, you can have it! It's just not going to be "fresh". It will be "refreshed" or thawed product, and it will be delicious! (My husband Davey is a mega Sockeye fan and we eat it year round)

If you absolutely do not want thawed fish, then farm raised fresh salmon is the next best thing. There are many salmon aficionados who would make the argument that premium sustainable farm raised salmon is actually better tasting and higher in omega 3 fatty acids and easier to cook.. making for a luscious and delicious alternative to wild fish. Other farmed fans will argue that we are depleting the wild fisheries, and farm raising is the wave of the future. The proverbial questions: Do you eat wild tomatoes and lettuce? Are there great tomato and lettuce farmers who "raise" their products responsibly and sustainably?

At any rate, we sell it all! If you prefer wild salmon, no problem! If you want premium Scottish Salmon, awesome! I am giving you the website to Loch Duart premium Scottish Salmon, the very best product available on the market today, and used by the finest dining establishments all over Santa Barbara County and beyond! Here is their website, please go there! http://www.lochduart.com/

And if you are absolutely opposed to eating farm raised fish, then I will be happy to provide the prettiest wild fish that I can find.. just for you.

Happy Eating!

Theresa