1. In a medium sauce pot filled with water bring to a boil, season with salt, toss your yukon gold potatoes in and cook for 20-25 minutes just until they're fork tender. Pull them out of the water and onto a paper towel to cool for 10 minutes.
2. Quarter the potatoes and core out the majority of the "meat" from each potato segment. Put onto a baking tray and season with olive oil, salt & pepper and bake for 10 minutes in a 350°F.
3. Pull the skins out of the oven and top with some sliced chili peppers (or pepperoncini), bacon, and shredded cheese (cheddar, jack, mozzarella) and bake for an additional 10 minutes in a 400°F oven.
4. Pull them out of the oven and let cool for 5 minutes. Top with sour cream and herbs (chives or parsley) then ENJOY!!!
-For the equipment used in this recipe check out My Store.
1. Cut up the low-moisture mozzarella into large sticks.
2. Add one whole egg, milk, salt, and pepper to a small mixing bowl and whisk until well mixed.
3. Add the all-purpose flour, chili flakes, chili powder, dried chervil, chopped rosemary, salt, and pepper to another small mixing bowl and story until combined
4. Drop the mozzarella sticks into the egg mixture, then dredge them in the seasoned flour, then back in the egg mixture, and finally coat them with a generous amount of dried bread crumbs.
5. Heat a medium sized deep pot filled half way with canola oil and bring it up to around 325°F. Drop a few of the mozzarella sticks in (making sure not to crowd the pot) and cook for 3 minutes or so just until they turn golden brown. Remove from the oil and let them rest on a few dry paper towels to blot off any excess oil.
Ingredients:
1/2 lb mozzarella (low-moisture)
1 egg
1/4 cup whole milk
1/2 cup all-purpose flour
1/4 cup semolina or corn meal
1 tsp chili flakes
1 tsp chili powder
1 tsp dried chervil (any fresh or dried green herb will do)
1 tsp fresh chopped rosemary
salt & pepper to taste
1 qt canola oil for frying
1/4 cup oilve oil
1 cup red wine
3 cups canned crushed tomato
2 tbsp tomato paste
1 tbsp cayenne pepper
1 tbsp chili flakes
2 tbsp chopped garlic
3 tbsp chopped white onion
2 tbsp brown sugar
Salt & Black Pepper to taste
-Spicy Marinara:
1. In a medium saute pan (or rondo) on medium heat add the olive oil, garlic, and onions and cook for 2-3 minutes. Add the red wine and continue to cook for another 5-6 minutes until the wine has reduced by half.
2. Add the canned tomatoes, tomato paste, brown sugar, cayenne pepper, and chili flakes and cook for 30 minutes until the sauce has become slightly sweet and thickened up. Season with salt and pepper to taste.
Ingredients:
1/4 cup oilve oil
1 cup red wine
3 cups canned crushed tomato
2 tbsp tomato paste
1 tbsp cayenne pepper
1 tbsp chili flakes
2 tbsp chopped garlic
3 tbsp chopped white onion
2 tbsp brown sugar
Salt & Black Pepper to taste
-Herb Aioli:
1. In a food processor (or bowl) add one egg yolk & the dijon mustard and begin to mix on high speed. Slowly drizzle the canola oil in until the mixture starts to thicken. Then slowly drizzle the olive oil in the same fashion.
2. Add the chopped garlic, chopped herbs, and season with salt & pepper to taste.
1 egg yolk
1 tbsp dijon mustard
1/2 cup canola oil
1/2 cup oilve oil
1 tbsp chopped tarragon
1 tbsp chopped chervil
1 tbsp chopped basil
1 tsp chopped garlic
salt & pepper
-For the equipment used in this recipe check out My Store.
1. In a large stock pot of boiling water add the lobster tails and cook for 3 minutes. Then add the claws and knuckles and cook for another 10 minutes. Remove all the lobster from the pot and place into a large bowl of ice water. Once the lobster has cooled down to about room temperature (2-3 minutes) remove from the ice water. *note: If the lobster has cooled down too much you might have a difficult time removing the meat from the shell. None the less as long as you cooked the lobster thoroughly you shouldn't worry about it too much.
2. Place a dry towel on a cutter board and place one of the lobster tails in the middle of it. Fold the towel over the tail (the "belly" of the lobster should facing you) and crack the shell lengthwise down the "spine" of the tail. Pull shell apart and remove the tail meat. For the claw meat remove the bottom pincer by pulling it down from the top of the claw. *note: make sure that the internal cartilage comes out with the lower pincer otherwise you'll have to remove it later. Then place the claw in the towel and take the back of a chef's knife (or any blunt thin object) and give it a few stern taps on the thickest/widest part of the claw. Turn the claw and do the same thing on the other side. The shell should easily come off and the meat will fall right out with a few taps on the counter. For the knuckle meat take a pair of kitchen shears and cut lengthwise down both sides of the shell being mindful to not cut into the meat. This takes a decent amount of work and practice, but once both cuts are made the shells should come apart and the meat can be easily pulled out.
3. Cut the tail down the middle of its back and remove any of the intestinal track. Skewer the tails and claws lengthwise.
4. In a medium mixing bowl add the package of jiffy cornbread mix, 1 egg, ½ cup milk, and mix until thoroughly combined. The consistency should resemble a thick cake batter.
5. Fill a deep pot ½ of the way with canola oil, turn it on medium heat until it reaches 325°F.
6. Dip the the skewered lobster into the cornbread batter until they're completely coated. Then submerge the battered lobster into the pot, but making sure not to touch the bottom of the pot. *note: use tongs when doing this or use long wooden skewers to prevent steam burns. Fry for 3-4 minutes or until dark golden brown. Remove the lobster corn dog from the oil and place onto a paper towel.
7. Mix some whole grain mustard and honey in a small bowl and use as a dipping sauce. ENJOY!!!
Ingredients:
2 lobster tails
1 package jiffy cornbread mix
1 egg
1/2 cup milk
4 Tbsp whole grain mustard
1 tbsp honey
2 quarts of canola oil
-For the equipment used in this recipe check out My Store.
1. In a medium bowl add the ground turkey, herbs & garlic (reserve half for the herb toast), spices, parmesan, salt, and bread crumbs (fresh or store bought). Mix until all the ingredients have absorbed into the ground turkey.
2. Grab a small amount of the ground turkey and form it into a ball by cupping the meat in between both of your hands. Roll until the meat is smooth and has no cracks.
3. In a large sauté pan (preferably a rondeau) on high heat add the meatballs and sear them until they have a crispy crust and golden brown color. This will take approximately 7 minutes or so.
4. Once the meatballs are seared add the tomato puree, tomato paste, sugar, and salt. Continue cooking this low-medium heat for about 20 minutes or until the tomato sauce is fairly thick.
5. Take the reserved herb and garlic mixture add some olive oil and give it a good mix. Next slice up some sourdough bread, toast it in a toaster or oven, and spread the herb and garlic oil on the toast.
6. Plate the meatballs in a small dish and top it with some freshly grated parmesan cheese and the herb toast. Share it with your friends and family and enjoy!!!
Ingredients:
1 lb Ground Turkey
1 tbsp chopped basil
1 tbsp chopped thyme
1 tbsp chopped parsley
1 tbsp chopped garlic
1/2 cup bread crumbs
3 tbsp parmesan cheese
1 tsp chili flakes
1 tsp fennel seeds
2 cups tomato puree
2 tbsp tomato paste
4-5 tbsp olive oil
1 tbsp sugar
Sliced sourdough bread (baguette)
salt & pepper
-For the equipment used in this recipe check out My Store.