When 4 Stars Just Aren't Enough
Spaghetti with lobster
Last weekend I ran across a sale on small lobster tails at Albertson’s, so I picked up a couple to try out in Chef Ramsay’s spaghetti and lobster recipe.
In chef’s recipe he calls for a whole lobster (live), which I didn’t have a the time so I substituted tails. Now I didn’t have enough lobster in my first attempt (I believe) so next time I will either increase the lobster or decrease the amount of spaghetti leaving all the other ingredients alone.
You could taste the lobster in every bite and had a wonderful zip from the green chile. His recipe does not give too many specifics like time so I had to wing it, but it wasn’t too hard.
Chicken and onion in cream sauce
By Jeffrey Cameron
Last night I needed to whip up something quick because the weather was very nasty in the Salem – Portland (Oregon) area. With nothing in mind, I fell back into a style I am beginning to adopt; French cooking with wine, braising the meat, and presenting with the sauce from the pan.
Last night I discovered an interesting flavor in my cooking which used both shallots and green onions (the green part). I cut back on the usual amount of basil (to reduce the sweetness), and increased the oregano.
Chicken with Shrimp in White Wine Sauce
This dish has an amazing sauce and can be made with either shrimp or crayfish. Don’t buy the peeled precooked shrimp. Get yourself the fresh shrimp with shell on, because you will need the shells for the sauce.
This recipe takes a little effort and will take 30-45 minutes, so you may want to try it for the first time on a weekend when you can take your time.
For the bouquet garni, I used parsley, oregano, and thyme.
Pepper and Red Wine Braised Pork Chops
By Jeffrey Cameron
I came across a really bold red wine a couple of weekends ago that had interesting pepper properties and I felt it would go with a steak or a double-cut pork chop. And I was right; last night I whipped up some double-cut pork chops using this red wine to braise.
In a prior post, I was talking about the Emeril recipes that I make at Thanksgiving each year and the best one is the turkey. No fancy deep fat frying, cooking in a bag, or stuffing inside the turkey, just good old fashion ingredients like oranges, lemons, thyme, rosemary, and onions.
This is by far the best recipe for turkey, why? Because you can taste the citrus, the herbs, and the onions in every bite of the turkey.
This one takes a little effort because you are soaking (brining) the turkey overnight in salt water and brown sugar, and creating gravy from the pan drippings – but you can do it. I put the turkey in a cooking bag and put it in the sink, then covered it in ice so it would not go bad overnight (sitting out).
The gravy is also amazing. This year I did not boil down the guts, just the neck and used it as the base. Read through this carefully, and think about what you have to do before you execute this recipe.
In this picture, I discarded the herbs, oranges, lemons, and onions that were stuffed inside. If you go to Emeril’s site (link below) he arranged some of the ingredients he pulled out of the turkey on the serving platter. Looks nice that way too.
Here you go!