LOBSTER AND CORN CHOWDER

*Anniversary Collection-2 cooked 1-pound lobsters 2 TB cornstarch  6 cups light cream 4 TB unsalted  butter 1-1/2 cups fresh corn  kernels (from approximately 3 ears) 2 large potatoes, peeled and diced 1 medium onion, finely diced Pinch of cayenne pepper Salt and freshly ground pepper
*Remove the lobster meat from the shells and cut it into 1-inch pieces, Set aside. Put the shells and bodies in a large saucepan.
*Stir the cornstarch into the cream until smooth, and add to the saucepan. Bring to a boil over high heat, lower the heat, and simmer for 6-8 minutes.
*Meanwhile, melt the butter in a large saucepan over low heat. Add the corn, potatoes, and onions and cook, stirring for 2-3 minutes.
*Strain the hot cream and add it to the vegetables. Simmer for 2-3 minutes, or until the potatoes are tender. Add the reserved lobster meat and season with the cayenne and salt and pepper. Simmer for 1 minute more. Ladle the chowder into bowls and serve.
(Source: An American Place-Larry Forgione & photo also)

Grilled T-Bone Steak

*Anniversary Collection- Craig and I enjoy steak and seafood. Here are some recipes that we like :)
Serves 4 - Sauce: 1 tsp olive oil 1 onion, sliced 1 tsp minced garlic 2 TB tomato puree 2 TB cider vinegar 1 tsp sugar 2 cups canned broth 2 TB unsalted butter
Two 24-ounce T-bone steaks, about 2 inches thick 2 TB olive oil Salt and freshly ground black pepper
* To make the sauce, heat the oil in a heavy skillet over medium heat. Add the onion and cook, stirring for 3-4 minutes, until lightly browned. Add the garlic and tomato puree and cook for 2 minutes. Stir in the vinegar and sugar and cook 1-2 minutes. Add the broth and bring to a boil over high heat, skimming the surface of any fat or oil. Lower the heat and simmer, uncovered, for about 20 minutes, until the sauce has reduced by half and thickened. Remove from the heat and whisk in the butter. Strain the sauce through a fine strainer and keep warm.
*Prepare a medium-hot fire in a charcoal or gas grill or preheat the broiler. Rub the steaks with the oil and season with salt and pepper. Grill or broil for 4-5 minutes on each side for medium rare. Slice the steaks and serve with the sauce. (Source: An American Place-Larry Forgione & kaboom photo)

HAPPY 24th ANNIVERSARY!!!

Craig and I have been married 24 years today!!! (Photo sources: kaboom & google+)

MORE BURGER IDEAS

*Blue Moon Burger: Bleu cheese, sauteed mushrooms, letttuce and tomato served on an onion bun
*Greek Burger: Herbed feta cheese, black olives and onion
*The Islander Burger: Thousand Island dressing with lettuce tomato and pickles
*Chicago Burger: Sweet relish, chopped. onion, ketchup, mustard and hot peppers
(Source : Albertsons Dietitian-Cheryl Dolven & kaboom photo)

TOPPINGS BAR

Summer Collection- 4. Tangy Pepper Relish Combine 2 minced jalapenos, 1 diced orange bell pepper, 1 diced green bell pepper, 2 seeded, diced Roma tomatoes, 1/4 cup chopped fresh flat-leaf parsley, and 1/4 cup chopped fresh dill in a bowl. Toss with a 2 TB balsalmic vinegar and season with salt and pepper. Refrigerate overnight. 5. Herbed Ricotta Combine 3/4 cup ricotta cheese, 3 TB chopped fresh flat-leaf parsley, 2 teaspoons chopped fresh oregano, 1 small minced garlic clove, and 2 teaspoons finely grated lemon zest in a bowl. Season generously with salt and pepper. 6. Sauteed Mushrooms Warm 2 TB butter and 2 TB olive oil in a skillet over medium-high heat. Add 2 thinly sliced scallions; cook, stirring, about 2 minutes. Add 1 lb sliced mushrooms; season with salt. Cook, stirring until mushrooms brown, 10 minutes. Stir in 1 TB chopped fresh flat-leaf parsley and season with salt and pepper. (Source: dash magazine & photo also)

TOPPINGS BAR

Summer Collection- 1. Onion Rings Prepare frozen onion rings according to package directions. 2. Curried Ketchup Whisk 1 cup ketchup with 2 tsp curry powder (or more to taste), 1/2 tsp ground cumin, 1/2 tsp cayenne, and 1 minced garlic clove. 3. Candied Bacon Preheat oven to 350 degrees. Arrange strips from 1 (12- to 16-oz) package bacon on a parchment-lined baking sheet. Bake 20 minutes, turning once. Meanwhile, whisk 1 TB balsamic vinegar, 3 TB brown sugar, and 4 TB maple syrup in a bowl. Brush on bacon. Bake 15 more minutes or until crisp and carmelized. (Source: dash magazine & photo also)