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Lobster Claw Bisque

24 Nov

I’ve been going through the same 15 or so recipes this fall and I asked my husband to make any meal request and he wanted something seafood, something soup. Now the local market had yucky looking lobster tails so I asked for claws instead. I love claw meat, the only thing I’m not too keen on is that it was precooked. It is a special meal that takes a few hours to make so it is absolutely a labor of love. Makes 3 large or six small bowls.

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Ingredients

2 lbs lobster claws
2 cups heavy cream (haven’t tried with coconut, but be my guest)
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup tomato paste
1/3 cup white grape juice or super sweet dessert wine
1 Tbsp arrowroot powder
1 Tbsp chopped parsley
1 tsp black pepper
1/2 tsp thyme
Pinch of Saffron threads

Cook the claws in 6 cups boiling water for two to three minutes. Allow to cool. Sauté vegetables and 1 Tbsp tomato paste in a separate pot with seasonings for 20 minutes on medium high heat stirring frequently and adding water when it gets dry. Clean meat from claws and set aside. Place the claw shells in the stockpot with with 1/3 cup tomato paste and simmer for one hour. Strain out shells and leave the stock. Place a strainer over the stockpot and pour in the sautéed vegetables. Press the juice of the vegetables into the stockpot. Slowly add the heavy cream and simmer fifteen minutes. Mix the arrowroot powder with cold water and stir into the pot. Simmer another twenty minutes. Serve over reserved meat. Looks pretty garnished with fresh parsley. I served it with mixed greens and honey vinaigrette and two stuffed mushrooms for each salad. I bought pre-made from Whole Foods. They were artichoke spinach stuffed with a little too much cheese on top 🙂

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Bacon Wrapped Cinnamon Apples

7 Apr

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So I’m a huge fan of bacon wrapped dates and was trying to think of what I could wrap in bacon for our potluck today 😉

recipe
5 large green apples cored and diced into 12ths
2 lbs bacon
1/4 cup palm sugar
1/4 cup maple syrup
1 tsp cinnamon
1 tsp salt
2 Tbsp coconut oil
60 toothpicks

Preheat oven to 350. Spread apples with a mixture of coconut oil, sugar, and cinnamon. Wrap with 2 pounds of bacon and secure it with tooth picks. Spread evenly on two large baking sheets. Bake on 350 for approximately one hour. I kept checking on them and they took a long time. They weren’t as sweet or as salty as i thought so when they were done I drizzled them with maple syrup and sprinkled them with salt.

Paleo Coconut Curry Deviled Eggs

7 Apr

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There is a tasty paleo potluck at The Foundry/Printer’s Row Crossfit today following everyone’s last attempt of 13.5 CrossFit games open workout. We’ve got some people bringing bacon maple meatballs from PaleOmg fruit platters, sweet potato hash, a Dominican dish called mangu (mashed plantains), and I’ll be bringing these tasty deviled eggs! I always like curry in my deviled eggs and in my chicken salad, but I wanted to take it all the way to the flavor zone of a real curry by using coconut oil and adding lime. My only afterthought is maybe I could have added tomato of some sort, but oh well. They’re delicious and you don’t have to make paleo mayo or use avocado, although you could 🙂

recipe:
18 boiled eggs peeled, halved and deyolked
yolk of 18 eggs
4-5 Tbsp coconut oil
4-5 Tbsp olive oil
1 Tbsp fresh minced yellow onion
1 tsp basil
1 tsp tsp garlic powder (raw would be too overpowering)
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp coriander
1/4 tsp cumin
1/4 tsp ginger
1/4 tsp turmeric
1/4 tsp paprika
1/4 tsp cayenne pepper
1 tsp lime juice

I added everything but the egg whites to the food processor in batches and then added 6 egg white halves to bulk up the amount of filling. Desperate times call for desperate measures so I made a few attempts at making a piping bag out of a paper plate and a one gallon freezer bag. Not the best, but “worked”in a pinch. Fill remaining 30 egg white halves with filling. Sprinkle tops with a little basil and paprika, or if you’re bold, cayenne 🙂

And a tip if you’re transporting them- line the dish with paper towel so they don’t slide around.