Lobster Roll

Most lobster rolls are made with mayo, or some Greek yogurt, or with some sour cream.  I decided to use some baba ganoush.  It's roasted eggplant that is pureed with lemon juice and garlic.  I picked some up at the Kroger Marketplace olive bar.  I got hooked on it when the man working it said that the small cups and spoons were for sampling.  I love the hospitality at my Kroger Marketplace!

So when I went by there to pick up the baba ganoush, I went by the seafood department to request that they steam me a live lobster.  I am extremely careful about the cooking conditions and lifespan of crustaceans, so this was the route that I took to get my cooked lobster meat at the quality that I desired.  Even Robert Irvine the other night mentioned on his show that seafood with a shell can make you extremely ill if the freshness has expired.

So my friends in the seafood department asked how I would like the lobster seasoned.  I chose cajun seasoning.  About 15 minutes later, I was leaving the store with my 1 pound cooked and seasoned lobster!

Ingredients:

• Cooked meat from a 1 pound lobster
• Finely diced red onion
• Finely diced chives
• 1 teaspoon lemon juice
• 6 inch portion of a crusty french baguette
• Butter

Directions:

1. Pull the tail off the lobster, cut the sides of the underside with some crab scissors, and pull the tail meat out.  On the back of the tail, pull the middle strip off the back and remove any dark colored stuff - like you do when you devein a shrimp.
2. Snap the claws and knuckles off the main body and pull the lower, smaller claw off.  Use the scissors to cut the shell - so easy when the lobster is freshly cooked!  Extract the meat and add to a bowl.  Use the scissors to extract the meat from the knuckles, add to the bowl, and put excess shell onto a piece of aluminum foil that can be wrapped up then placed into a plastic bag to be thrown into the trash.
3. Cut the lobster meat into large chunks.  The key is to leave it in large bite - sized chunks.  Add as much red onion and chives as you'd like.  Add 2 tablespoons of the baba ganoush.  Squeeze the lemon juice.  Lighlty mix.  The key is to only lightly mix.
4. To prepare your baguette, cut the portion in half longwise.  Spread butter on each side.  Heat a grill pan for about 5 minutes, then add the buttered sides down.  Press with a bacon press for about 8 minutes over medium high.  Or you can continuously check until the butter is browned.

Then the moment arrives!  You get to top the bread with the lobster mixture.  I found the meat to be perfectly cooked, the flavors just what I wanted, and the bread perfectly toasted with butter!

Baba Ganoush is a Mediterranean staple that is also very delicious served with bread.  My family loves it with warmed pita or sliced baguette.

 

Le Creuset Dinnerware Winner

Congrats to Stephanie of Proactive Bridesmaid who entered the maximum amount of 3 times, thus making her chances of winning that much greater!  Stephanie, my daughter Gianna drew your name out of our new Whole Foods Market bag from our Girls Night Out event!  I know you're excited!  Let me get with Jay at Kitchenco. on how we can reward you with your giveaway prize!  Thanks for following, liking, and commenting!  Will you email me at thanhrasico@gmail.com so I can tell you more about that?  Congrats again for winning, you lucky girl!!!

Stephanie won the 16 piece Le Creuset Dinnerware valued at $199 which is the new to the high - end, durable and beautifully designed French line which was offered by Kitchenco.  Thanks to Kitchenco. very much!!  Thanks to everyone else who entered - who knows, the next giveaway might be yours!

Glass Noodles with Pork Tenderloin

We recently received a few packets of Arkansas owned Cavender's Salt Free All Purpose greek Seasoning at my day job, so I decided to use it on some pork tenderloin.  I got the all natural variety from Whole Foods, along with some organic shredded carrots.  If I could go all organic on everything, I would.  It gets a little expensive sometimes, though.

I had made these glass noodles in a previous post, and they are so addictive I wanted more.  This time I added more vegetables.  I also had some dried seaweed in the pantry to use up, so I hydrated it briefly in water for this recipe.  I love the stuff in miso soup or in a salad from the sushi bar.

Ingredients:

• 1/2 white onion
• 1 bunch green onions
• Shallots (optional)
• 4 bundles of glass noodles
• 1 pork tenderloin
• 1 bag of shredded carrots
• Cilantro
• House of Tsang Wok Oil
• 2 tablespoons fish sauce
• 2 tablespoons hoisin sauce
• hydrated seaweed or spinach

Directions:

1. Prepare the noodles by adding to boiling water for about 4 minutes, then drain.  Return to pan and sprinkle a little of the seasoned wok oil over the noodles.  Stir, then cut with scissors.
2. Slice the seasoned pork tenderloin into small bite sized shreds.  Slice the white onion into thin slices. 
3. Cut the green onions into 2 inch portions.  Peel and thinly slice the shallots.
4. Heat a large pan.  Add a thin layer of the wok oil.  Saute the pork over medium high heat for about 5 minutes, then add about 1/4 cup of water or broth, then turn heat to low and cover.
5. After about 5 minutes, or when the pork is cooked, add the carrots, fish sauce, hoisin sauce, seaweed, and noodles.  Mix well until heated through.  Top with cilantro.

Glass Noodle Stir Fry

Jap Chae is a well known Korean dish that is made of glass noodles and vegetables with soy sauce and sesame oil.  Glass noodles are also often called cellophane noodles, bean thread, or clear noodles.  I love these kind of noodles!  Somehow they are made of green beans.  I have not figured out how, though.  The recipe that I share here has a Vietnamese twist because I use fish sauce, a major staple in the Vietnamese culture.  My husband could, well he does - drink the sauce out of the bowl when my mom makes it.

I had a great evening with my friend Courtney the other night, who actually styled the above photo and shot it for me.  Courtney and I share a love of healthy food, photography, fashion, celebrity gossip, and organic skincare and makeup.  I may as well say it, she is an Arbonne rep who drives the signature beautiful white Mercedes.  I met her when I was calling on gastric bypass surgeons in Arkansas.  She was what reps call "the gatekeeper" for the doctor who had the the largest prescribing volume in the state and region.  When the sales trainers say that relationships are key...well you're lucky when you find people who make it easy because they have so much in common with you! 

Ingredients:

• House of Tsang Wok Oil
• Fish Sauce with Garlic & Chili & Lime
• Small onion in slices
• 3 bundles of bean thread noodles
• 1 Can whole straw mushrooms drained
• 1 Bunch green onions cut in sections seen above
• Cilantro, mint, & lime for garnish/dressing
• 2 Cloves garlic
• 4 oz. chicken broth

Basic Recipe:

1. Sprinkle just enough wok oil to lightly - very lightly - cover the bottom of a pan.  This stuff is so good - it is flavored with cilantro, onion, garlic, and ginger.  I love infused oils.  Also awesome in marinades!
2. Add the green and white onions.  Saute until soft, about 6 minutes.
3. Mince or press the garlic cloves through a garlic press into the pan.  Use the back of your knife to scrape the remaining garlic off the press.  Toss with a wooden spoon or spatula.
4. Add the mushrooms and toss to coat them with the flavor.  Season with some fish sauce.
5. Add the cooked noodles.  (To cook, boil a half pan of water in a small sauce pan, add the 3 bundles, cook about 3 mintues at a rapid boil, then drain.  Cut with scissors.)
6. Drizzle a little bit more of the fish sauce at a time, and taste until you're happy with the flavor.
7. Add the chicken broth and stir fry until the noodles absorb the liquid.
8. Garnish with cilantro, mint, and lime juice then toss to enjoy!

We topped ours with flat iron steak that was marinated in garlic, fish sauce, black pepper, turbinado sugar, and lime.  The steak was broiled on one side for 5 minutes, then 8 minutes on the other side.  We also added some green beans that could be cooked in the microwave.

Classic Meatloaf

I made the recipe for meatloaf that I found in Cooking Light, one of my favorite magazines.  Meatloaf is one of my favorite things to eat, but sometimes it's hard to find enough people to help me eat it!  I will have to post my favorite ever tested meatloaf recipe soon.  For now, here's the one that I made recently.

Ingredients:

• Cooking Spray
• 1/2 cup chopped onion
• 6 tablespoons ketchup, divided
• 1/2 cup panko (Japanese breadcrumbs)
• 1/4 cup chopped  fresh flat leaf parsley
• 1 teaspoon Worcestershire sauce
• 3/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 pound ground sirloin
• 1 large egg white

Directions:

1. Preheat oven to 350 degrees.
2. Heat a small skillet over medium heat.  Coat pan with cooking spray.  Add onion to pan; cook 6 minutes, or until tender, stirring occasionally.  Remove from heat; cool slightly.  Combine onion, 3 tablespoons ketchup, and remaining ingredients in a bowl, and gently stir just until combined.
3. Place meat mixture on a baking sheet coated with cooking spray; shape into an 8 x 4 inch loaf.  Brush top of loaf with remaining 3 tablespoons ketchup.  Bake at 350 degrees fro 35 minutes or until a therometer registers 160 degrees.  Let stand 10 minutes; cut into 8 slices.

Pepperoni Pretzels

I found an at home pretzel baking kit, and thought it would be a fun project for me and the girls.  It was over by the bread and muffin mixes. 

We followed the package instructions.

We mixed the dough.

We turned it out onto a floured surface to knead.

We let it rest and rise.

We cut out strips with a pizza cutter to make our favorite shapes and letters.

Then we topped the pretzel with some pepperoni and shredded monterey jack cheese just before baking.  You can use any cheese.  The project seemed a bit labor intensive, probably because I'm not in the habit of dough making.  Also because it was the first time we've ever made this.  But it did turn out well, and they tasted really good!

Crab and Artichoke Dip

Last night I made dinner in the red kitchen for my neighbors - the Carsons and the Kims.  The Hatfields were at the Razorback game, so they were not in attendance for this particular cul de sac dinner...

Elizabeth brought over a nice assortment of cheeses.  Brie on the left, aged cheddar in the middle, and smoked gouda on the right.  I thought Gianna was going to eat the whole board by herself.  We love cheese in this house!  Also, rice crackers make a great bed for them!

Top the rice cracker with some brie, some prosciutto, maybe some mango, and you have got some yummy bites! 

The way to remember how to make regular artichoke dip is "a cup, a cup, a can."(Mayo, parmesan, artichoke hearts.)  In place of plain old parmesan, I use savory asiago cheese because it is so much tastier!  I also add a small can of lump crab meat - with juices and all.  Season with a little garlic powder, mix in a square pan, and bake in the oven for 45 minutes on 350.  I also top with a light layer of Tony Chacheres for color.  Serve with warm pita triangles.

In that last post, where I said I don't usually eat pie or cake, well here is the exception!  Ashley was polite to ask what she could bring, so I said dessert would be great.  Wow, it was a frozen concoction with Nutella and banana and peanut butter.  Peanut butter is high in protein and good fats!  I will have to get this recipe, because it is sooooo good!!!  Check back for that because you will love it!

Kitchenco. LeCreuset Dinnerware Giveaway!

Here's your chance to win this 16 piece set of LeCreuset dinnerware.  Shown above in Cobalt, you an also choose from many of the LeCreuset signature colors such as Cherry, Flame, Fennel, and Dijon.  If you want to drool at it in person, go by Kitchenco. at Pleasant Ridge Town Center to see this brand new line!  Thanks to Kitchenco. for this dreamy giveaway!  Here's how to win:

1. Follow Red Kitchen Recipes by clicking on Join This Site with Google Friend Connect.  Choose Public.  You can become a follower and never hear from me or receive emails from me, I promise!
2. Like Red Kitchen Recipes on Facebook.
3. If you're already doing the above 2 things, comment anywhere on this blog or on the Facebook wall.

You can enter up to 3 times for 3 entries.  Three comments get you three entries.  Last day to enter is two weeks from now - September 28th.  If you have plenty of dinnerware, do you have anyone special in your life who would love to have this?  Man, I wish I could win!  Any questions, contact me at thanhrasico@gmail.com.

So Monday night's cooking class at Kitchenco. was all about utilizing good, fresh ingredients.  Our instructor of the evening was Chef Donnie Ferneau of my favorite restaurant Ferneau - located in Little Rock's historic Hillcrest area.  Some of my favorite meals are on the Ferneau menu:  Escargot, Ahi Tuna, Beef Carpaccio, and Rack of Lamb.  I've spent at least 4 of my birthdays there.

Thanks to Ashley Carson Photography for all the fabulous photography shown on this blog post from this evening.  The Carsons - Ashley and Jason - are my great neighbors who are known to create delicious meals for me and my family, as well as often hosting cookouts for the rest of the cul de sac.  It's great to have people to talk about food with!    

Chef Donnie had picked up some fresh tomatoes from the Farmers Market at the Little Rock River Market on Saturday.  We love going down there!

   

He also brought in some pretty Patty Pan Squash that his friend's aunt grew in her garden.  The class is just like an episode of Guy Fieri - there's food, he talks about techniques such as cutting skills, and he tells a few stories.  Very entertaining.  Did Guy Fieri audition on Next Food Network Star, and has his stardom surpassed Rachael Ray's?  What a lucky guy!!

We talked about using a good knife, or a serrated one to cut tomatoes.  He showed us where to properly hold a knife when cutting.  Never refrigerate tomatoes, and fyi the yellow and orange ones are lower in acidity.

Okay, I admit I was talking during this part.  I may have missed it, but the pictures seem to tell the story!  To make the Bruschetta, Chef drizzled some Porcini Mushroom and White Truffle Oil Bread Dipper on the plate.  He dipped slices of crusty bread from Boulevard - it is fun to watch them slice your bread there.  Then he grilled them for us.  Seeing this picture makes me want to eat it again!  It was SO GOOD!

As Chef prepared the Mahi Mahi, he talked about how fish should smell like the ocean.  Feel free to ask the seafood department how old the fish is, and you can also ask to smell it.  Ferneau has their fish flown in fresh.

   Chef used a little of his own Ferneau Seasoning to season the fish along with some Maison Terre blackened spice mix.  We met the creator of the spice mix, who shared with us that she makes organic spice mixes.  He also zested some lemon over it, and finished it with some olive oil.

The fish went down on the grill.

The tomatoes and heirloom patty pan squash were added.

The outcome of the Mahi Mahi was delicious and flavorful with a perfect texture.

Next we had ribeye marinated in bloody mary seasoning, then grilled along with asparagus and green onions.  Ashley's brother - in - law Matt who lived in South America for some time said that he always had grilled green onions with his meals.  This was the first time I'd ever had it!  By the way, Matt was telling me about his year living in Ecuador because my husband thinks we should retire there.  So I was halfway taking notes on the food, and halfway taking notes on Ecuador!  I really loved the grilled green onions, and the steak was delicious!  The squash was also as delicously buttery as I knew it would be!

There's that blue LeCreuset platter that I need to go back to Kitchenco. to buy!  Ashley takes great pictures!!  What if I'd missed out on seeing that while I was discussing Otavalo, and Imbabura and its capital Ibarra!   

I was really delighted to have grilled pineapple for dessert because I usually never have cake or pie or creme brulee at the end of a meal.  I already feel like I need to hike Pinnacle Mountain after a good, filling meal anyway.  Not that I really would.  Well, maybe I should.  Anyway, I'm also not into excessive amounts of butter or sugar.  I know others love sweets - just not me.

The pineapple spears were coated with a mango ginger habanero sauce, then grilled on the charcoal grill.  So delicious!!

More great photos:

 Sliced Patty Pan Squash

Veggies are delicious and healthy.

Slice steaks across the grain.

Hey that's me in the purple back there.  Then there's Kristi to the left, Matt, Jason, and Kinsey!