Ruth’s Chris Lobster Bisque

Ingredients

2 1-pound live lobsters
2 tablespoons olive oil
1 onion, sliced
1 small carrot, sliced
1 garlic head, cut in half crosswise
1 tomato, sliced
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh thyme
2 bay leaves
8 whole black peppercorns
1/2 cup brandy
1/2 cup dry Sherry
4 cups fish stock or bottled clam juice
1/4 cup tomato paste
1/2 cup whipping cream
2 teaspoons cornstarch
1 tablespoon water

Prepare

1. Bring large pot of water to boil. Add lobsters head first and boil until cooked through, about 8 minutes.
2. Using tongs, transfer lobsters to large bowl. Reserve 2 cups cooking liquid. Cool lobsters.
3. Working over large bowl to catch juices, cut off lobster tails and claws.
4. Crack tail and claw shells and remove lobster meat.
5. Coarsely chop lobster meat; cover and chill.
6. Coarsely chop lobster shells and bodies; transfer to medium bowl.
7. Reserve juices from lobster in large bowl.
8. Heat olive oil in heavy large pot over high heat.
9. Add lobster shells and bodies and sauté until shells begin to brown, about 8 minutes.
10. Add onion and next 8 ingredients.
11. Mix in brandy and Sherry. Boil until almost all liquid has evaporated, about 4 minutes.
12. Add fish stock, reserved 2 cups lobster cooking liquid and lobster juices. Simmer 1 hour.
13. Strain soup through sieve set over large saucepan, pressing firmly on solids.
14. Whisk tomato paste into soup. Simmer until soup is reduced to 3 cups, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
15. Add cream to soup and simmer 5 minutes. Dissolve cornstarch in 1 tablespoon water. 16. Add to soup and boil until slightly thickened, about 2 minutes. Mix lobster meat into soup and stir to heat through. Ladle soup into bowls.

Lobster Bisque

2015-08-31 21:12:59

Serves 8

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Prep Time

15 min

Cook Time

1 hr 15 min

Total Time

1 hr 30 min

Prep Time

15 min

Cook Time

1 hr 15 min

Total Time

1 hr 30 min

Ingredients

1. 2 1-pound live lobsters
2. 2 tablespoons olive oil
3. 1 onion, sliced
4. 1 small carrot, sliced
5. 1 garlic head, cut in half crosswise
6. 1 tomato, sliced
7. 2 tablespoons chopped fresh tarragon
8. 2 tablespoons chopped fresh thyme
9. 2 bay leaves
10. 8 whole black peppercorns
11. 1/2 cup brandy
12. 1/2 cup dry Sherry
13. 4 cups fish stock or bottled clam juice
14. 1/4 cup tomato paste
15. 1/2 cup whipping cream
16. 2 teaspoons cornstarch
17. 1 tablespoon water

Instructions

1. Bring large pot of water to boil. Add lobsters head first and boil until cooked through, about 8 minutes.
2. Using tongs, transfer lobsters to large bowl. Reserve 2 cups cooking liquid. Cool lobsters.
3. Working over large bowl to catch juices, cut off lobster tails and claws.
4. Crack tail and claw shells and remove lobster meat.
5. Coarsely chop lobster meat; cover and chill.
6. Coarsely chop lobster shells and bodies; transfer to medium bowl.
7. Reserve juices from lobster in large bowl.
8. Heat olive oil in heavy large pot over high heat.
9. Add lobster shells and bodies and sauté until shells begin to brown, about 8 minutes.
10. Add onion and next 8 ingredients.
11. Mix in brandy and Sherry. Boil until almost all liquid has evaporated, about 4 minutes.
12. Add fish stock, reserved 2 cups lobster cooking liquid and lobster juices. Simmer 1 hour.
13. Strain soup through sieve set over large saucepan, pressing firmly on solids.
14. Whisk tomato paste into soup. Simmer until soup is reduced to 3 cups, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
15. Add cream to soup and simmer 5 minutes. Dissolve cornstarch in 1 tablespoon water. 16. Add to soup and boil until slightly thickened, about 2 minutes. Mix lobster meat into soup and stir to heat through. Ladle soup into bowls.

Florida Girl Cooks http://floridagirlcooks.com/

The post LOBSTER BISQUE appeared first on Florida Girl Cooks.

Cheesecake Factory Orange Chicken

Ingredients

1 1/2 pound Chicken thighs — skinless trimmed and cut in 1 1/2-inch pieces
3/4 cup low-sodium chicken broth
3/4 cup orange juice (fresh squeezed)
1 1/2 teaspoon grated orange zest
8 strips orange peel (each about 2 inches long by 1/2 inch wide)
6 tablespoons distilled white vinegar
1/4 cup soy sauce
1/2 cup dark brown sugar — packed
3 cloves garlic — minced or pressed
1 piece (1 inch size) ginger — grated
1/4 teaspoon cayenne pepper
1 tablespoon cornstarch PLUS
2 teaspoons cornstarch
2 tablespoons water (cold)
8 small whole dried red chiles — optional

Coating and Frying
3 large egg whites
1 cup cornstarch
1/4 teaspoon cayenne pepper
1/2 teaspoon baking soda
3 cups peanut oil

Prepare

FOR THE MARINADE AND SAUCE:

1. Place chicken in 1-gallon zipper-lock bag; set aside.

2. Combine chicken broth, orange juice, grated zest, vinegar, soy sauce, sugar, garlic, ginger, and cayenne in large saucepan (with at least 3-quart capacity); whisk until sugar is fully dissolved.

3. Measure out 3/4 cup mixture and pour into bag with chicken; press out as much air as possible and seal bag, making sure that all pieces are coated with marinade. Refrigerate 30 to 60 minutes, but no longer.

4. Bring remaining mixture in saucepan to boil over high heat.

5. In small bowl, stir together cornstarch and cold water; whisk cornstarch mixture into sauce.

6. Simmer sauce, stirring occasionally, until thick and translucent, about 1 minute. Off heat, stir in orange peel and chiles (sauce should measure 1 1/2 cups); set sauce aside.

FOR THE COATING:

1. Place egg whites in pie plate; using fork, beat until frothy.

2. In second pie plate, whisk cornstarch, cayenne, and baking soda until combined.

3. Drain chicken in colander or large mesh strainer; thoroughly pat chicken dry with paper towels.

4. Place half of chicken pieces in egg whites and turn to coat; transfer pieces tocornstarch mixture and coat thoroughly.

5. Place dredged chicken pieces on wire rack set over baking sheet; repeat with remaining chicken.

FOR CHICKEN:

1. Heat oil in 11- to 12-inch Dutch oven or straight-sided saute pan with at least 3-quart capacity over high heat until oil registers 350 degrees on instant-read or deep-fry thermometer.

2. Carefully place half of chicken in oil one piece at a time; fry until golden brown, about 5 minutes, turning each piece with tongs halfway through cooking.

3. Transfer chicken to large plate lined with paper towels. Return oil to 350 degrees and repeat with remaining chicken.

TO SERVE:

1. Reheat sauce over medium heat until simmering, about 2 minutes.

2. Add chicken and gently toss until evenly coated and heated through. Serve immediately

Cheesecake Factory Orange Chicken

2015-09-22 12:36:28

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Prep Time

45 min

Cook Time

30 min

Total Time

1 hr 15 min

Prep Time

45 min

Cook Time

30 min

Total Time

1 hr 15 min

Ingredients

1. 1 1/2 pound Chicken thighs -- skinless trimmed and cut in 1 1/2-inch pieces
2. 3/4 cup low-sodium chicken broth
3. 3/4 cup orange juice (fresh squeezed)
4. 1 1/2 teaspoon grated orange zest
5. 8 strips orange peel (each about 2 inches long by 1/2 inch wide)
6. 6 tablespoons distilled white vinegar
7. 1/4 cup soy sauce
8. 1/2 cup dark brown sugar -- packed
9. 3 cloves garlic -- minced or pressed
10. 1 piece (1 inch size) ginger -- grated
11. 1/4 teaspoon cayenne pepper
12. 1 tablespoon cornstarch PLUS
13. 2 teaspoons cornstarch
14. 2 tablespoons water (cold)
15. 8 small whole dried red chiles -- optional
16. Coating and Frying
17. 3 large egg whites
18. 1 cup cornstarch
19. 1/4 teaspoon cayenne pepper
20. 1/2 teaspoon baking soda
21. 3 cups peanut oil

FOR THE MARINADE AND SAUCE

1. Place chicken in 1-gallon zipper-lock bag; set aside.
2. Combine chicken broth, orange juice, grated zest, vinegar, soy sauce, sugar, garlic, ginger, and cayenne in large saucepan (with at least 3-quart capacity); whisk until sugar is fully dissolved.
3. Measure out 3/4 cup mixture and pour into bag with chicken; press out as much air as possible and seal bag, making sure that all pieces are coated with marinade. Refrigerate 30 to 60 minutes, but no longer.
4. Bring remaining mixture in saucepan to boil over high heat.
5. In small bowl, stir together cornstarch and cold water; whisk cornstarch mixture into sauce.
6. Simmer sauce, stirring occasionally, until thick and translucent, about 1 minute. Off heat, stir in orange peel and chiles (sauce should measure 1 1/2 cups); set sauce aside.

FOR THE COATING

1. Place egg whites in pie plate; using fork, beat until frothy.
2. In second pie plate, whisk cornstarch, cayenne, and baking soda until combined.
3. Drain chicken in colander or large mesh strainer; thoroughly pat chicken dry with paper towels.
4. Place half of chicken pieces in egg whites and turn to coat; transfer pieces tocornstarch mixture and coat thoroughly.
5. Place dredged chicken pieces on wire rack set over baking sheet; repeat with remaining chicken.

FOR CHICKEN

1. Heat oil in 11- to 12-inch Dutch oven or straight-sided saute pan with at least 3-quart capacity over high heat until oil registers 350 degrees on instant-read or deep-fry thermometer.
2. Carefully place half of chicken in oil one piece at a time; fry until golden brown, about 5 minutes, turning each piece with tongs halfway through cooking.
3. Transfer chicken to large plate lined with paper towels. Return oil to 350 degrees and repeat with remaining chicken.

TO SERVE

1. Reheat sauce over medium heat until simmering, about 2 minutes.
2. Add chicken and gently toss until evenly coated and heated through. Serve immediately

By Teresa Gonzalez

Florida Girl Cooks http://floridagirlcooks.com/

The post CHEESECAKE FACTORY ORANGE CHICKEN appeared first on Florida Girl Cooks.

The two items that will not be easy to find in a regular grocery store are the egg roll / spring roll wraps and the tamarind pulp. I know for a fact that Whole Foods and some Publix Supermarkets carry the egg roll wraps but they don’t have the tamarind pulp.

If you’re searching for these two items in the West Palm Beach area you can go to the Oriental Market on Military Trail and Westgate Avenue. There is a Marshalls, Petco, L.A. Fitness right next door. Their number is 561-686-3655. I called in advance to make sure they had the items I needed and the lady there was more than happy to help me and had my items waiting for me at the counter!

The saffron is not easy to come by at a regular grocery store either. Whole Foods sells the saffron strands, which you can easily just grind up yourself like I did for this recipe. You can also find the powder at Cyber Cucina. They sell .03 oz of it for $24.50. That sounds like a lot but saffron is the most expensive spice in the world. There are other sites on the net that sell 1 oz. for about $120…don’t be alarmed because that is accurate. Why does it cost so much? Saffron is made from the stigmas of crocus flowers. The stigmas have to be hand picked and to make the saffron. It takes 14,000 stigmas to make 1 oz. of saffron. Glad that’s not my job, in a way. Ha!

Avocado Egg Rolls

Ingredients

Dipping Sauce
4 tsp white vinegar
1 tsp balsamic vinegar
1/2 tsp tamarind pulp
1/2 cup honey
1 pinch saffron threads
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 garlic cloves
2 green onions
1 tbsp granulated sugar
1 tsp cracked black pepper
1 tsp ground cumin
1/2 cup olive oil

Egg Rolls
6 California avocados (Haas avocados)
2 tbsp sun-dried tomatoes packed in oil, chopped
1 tbsp yellow onion, minced
1/2 tsp fresh cilantro
*pinch salt
14 egg roll wraps

Prepare
1. Stir together the vinegars, tamarind, honey, saffron with a fork in a small microwave safe bowl, and microwave for 1 minute.
2. Stir until tamarind is dissolved.
3. In a blender, puree tamarind mixture with cashews 2/3 cup cilantro, garlic, onions, sugar, pepper, cumin, and olive oil.
4. Refrigerate until ready to use.
5. In a medium sized mixing bowl stir together avocado, tomatoes, onion, 1/2 tsp cilantro, and salt.
6. Distribute filling evenly onto center of each spring roll wrapper.
7. Position the wrapper so that the corner is pointing to you, fold the bottom corner up and the top corner down, bring the right side over and begin rolling tightly. (See diagram above if you’re a visual person like me).
8. Repeat with remaning wrappers.
9. Place 5 tbsp olive oil in a large skillet on medium heat. (Note another alternative is deep frying them but I refuse to get one since I don’t particularly enjoy food with that much oil)
10. Cook each side of the roll for 2 minutes or until golden brown.
11. Slice the rolls diagonally with santoku knife and serve with the dipping sauce.

Avocado Egg Rolls

2015-08-17 20:14:39

Serves 12

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Prep Time

20 min

Cook Time

20 min

Total Time

40 min

Prep Time

20 min

Cook Time

20 min

Total Time

40 min

Ingredients

1. Dipping Sauce
2. 4 tsp white vinegar
3. 1 tsp balsamic vinegar
4. 1/2 tsp tamarind pulp
5. 1/2 cup honey
6. 1 pinch saffron threads
7. 1/2 cup chopped cashews
8. 2/3 cup fresh cilantro
9. 2 garlic cloves
10. 2 green onions
11. 1 tbsp granulated sugar
12. 1 tsp cracked black pepper
13. 1 tsp ground cumin
14. 1/2 cup olive oil
15. Egg Rolls
16. 6 California avocados (Haas avocados)
17. 2 tbsp sun-dried tomatoes packed in oil, chopped
18. 1 tbsp yellow onion, minced
19. 1/2 tsp fresh cilantro
20. pinch salt
21. 14 egg roll wraps

Instructions

1. Stir together the vinegars, tamarind, honey, saffron with a fork in a small microwave safe bowl, and microwave for 1 minute.
2. Stir until tamarind is dissolved.
3. In a blender, puree tamarind mixture with cashews 2/3 cup cilantro, garlic, onions, sugar, pepper, cumin, and olive oil.
4. Refrigerate until ready to use.
5. In a medium sized mixing bowl stir together avocado, tomatoes, onion, 1/2 tsp cilantro, and salt.
6. Distribute filling evenly onto center of each spring roll wrapper.
7. Position the wrapper so that the corner is pointing to you, fold the bottom corner up and the top corner down, bring the right side over and begin rolling tightly. (See diagram above if you're a visual person like me).
8. Repeat with remaning wrappers.
9. Place 5 tbsp olive oil in a large skillet on medium heat. (Note another alternative is deep frying them but I refuse to get one since I don't particularly enjoy food with that much oil)
10. Cook each side of the roll for 2 minutes or until golden brown.
11. Slice the rolls diagonally with santoku knife and serve with the dipping sauce.

Florida Girl Cooks http://floridagirlcooks.com/

The post AVOCADO EGG ROLLS appeared first on Florida Girl Cooks.

Every Christmas Williams-Sonoma followers highly anticipate the arrival of that oh-so-delicious Peppermint Bark in a tin can. At $26 for one pound it sure puts a damper on your pocket. Yes, yes, it goes half off on Christmas day for $12.99 but why wait to enjoy it when for less than this you can make your own?

This is such a wonderful holiday recipe! I made it this year for Christmas Eve dinner and people just couldn’t get enough of it. The reaction usually was, “Oh my God this is the best dessert I’ve ever tried,” or “Who made this, I need the recipe!” And how nice that all of the ingredients cost about $11 altogether at your local grocery store, instead of a whopping $26 for one pound! Wherever you are, this peppermint bark recipe is sure to capture the inner child’s hearts of all of your guests.

Peppermint Bark – Williams-Sonoma Copycat Recipe

Ingredients

12 oz bag of semi-sweet chocolate chips
12 oz bag of white chocolate chips
A box of 12 candy canes
1/2 tsp Peppermint extract

Prepare

1. Preheat the oven to 250 F

2. Line a 9 x 13 pan with foil long enough to let it hang from both sides (this is so you can lift it out easily when it’s done).

3. Spray the foil with baking spray (olive oil works fine if that’s all you have).

4. Pour the semi-sweet chocolate chips evenly into the newly lined pan.

5. Place in the oven for exactly 5 minutes.

6. Remove the pan from the oven and smooth chocolate evenly with a baking spatula. Even though the chips don’t look completely melted, it’s ready.

7. Place the pan in the refrigerator for 20 minutes to let cool.

8. In the meantime place 10 candy canes in a gallon sized heavy duty bag. Place another gallon bag around it (this is because once you start crushing the candy it will poke holes through the first bag and will slightly spill onto your cutting board). Beat the bag with a wooden mallet or if all else fails, a meat tenderizer making sure to use the plain side. Crush the candy so you have some big chunks and little ones too. I usually don’t use the fine peppermint “dust” left at the bottom. Save two candy canes for later.

9. This next part should be done at the end of the 20 minutes and is open to interpretation.

10. The white chocolate chips are to be melted next and can be done one of two ways.

The first way is to melt them using a double boiler, remove, and stir in the extract before pouring onto the semi-sweet chocolate.

The second way is to place the whole bag in a microwaveable bowl and heat 30 seconds at a time while stirring (a total of three times until completely smoothed). DO NOT STIR IN PEPPERMINT EXTRACT AND CONTINUE HEATING. This will cause the white chocolate to froth and harden, and you don’t want to do this for obvious reasons.

11. Once the white chocolate is melted and slightly cooled, you mix in 1/2 tsp of peppermint extract. You don’t want to pour the chocolate in while it’s piping hot because it will melt the bottom layer of chocolate and you will swirl the two colors of chocolate together which makes it look messy.

12. Smooth the white chocolate over semi-sweet chocolate over carefully with a baking spatula.

13. Immediately sprinkle the crushed candy canes evenly on top and slightly press into white chocolate with the tips of our fingers.

14. Place in the refrigerator again and let cool for an hour before serving (even though the temptation is hard to resist).

15. Next take a regular kitchen knife and cut into the chocolate from the edges. You will note that it will crack randomly without a particular shape. This is is the effect you want to achieve creating a crackly look. Make some small pieces and make bigger pieces as people have their preferences.

16. Place in a serving bowl and grab those two leftover candy canes and place them in the center if desired.

Peppermint Bark

2015-12-18 10:20:00

Serves 12

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Prep Time

1 hr

Cook Time

10 min

Total Time

1 hr 10 min

Prep Time

1 hr

Cook Time

10 min

Total Time

1 hr 10 min

Ingredients

1. 12 oz bag of semi-sweet chocolate chips
2. 12 oz bag of white chocolate chips
3. 1 box of 12 candy canes
4. 1/2 tsp Peppermint extract

Instructions

1. Preheat the oven to 250 F
2. Line a 9 x 13 pan with foil long enough to let it hang from both sides (this is so you can lift it out easily when it's done).
3. Spray the foil with baking spray (olive oil works fine if that's all you have).
4. Pour the semi-sweet chocolate chips evenly into the newly lined pan.
5. Place in the oven for exactly 5 minutes.
6. Remove the pan from the oven and smooth chocolate evenly with a baking spatula. Even though the chips don't look completely melted, it's ready.
7. Place the pan in the refrigerator for 20 minutes to let cool.
8. In the meantime place 10 candy canes in a gallon sized heavy duty bag. Place another gallon bag around it (this is because once you start crushing the candy it will poke holes through the first bag and will slightly spill onto your cutting board). Beat the bag with a wooden mallet or if all else fails, a meat tenderizer making sure to use the plain side. Crush the candy so you have some big chunks and little ones too. I usually don't use the fine peppermint "dust" left at the bottom. Save two candy canes for later.
9. This next part should be done at the end of the 20 minutes and is open to interpretation.
10. The white chocolate chips are to be melted next and can be done one of two ways.
11. The first way is to melt them using a double boiler, remove, and stir in the extract before pouring onto the semi-sweet chocolate.
12. **The second way is to place the whole bag in a microwaveable bowl and heat 30 seconds at a time while stirring (a total of three times until completely smoothed). DO NOT STIR IN PEPPERMINT EXTRACT AND CONTINUE HEATING. This will cause the white chocolate to froth and harden, and you don't want to do this for obvious reasons.**
13. Once the white chocolate is melted and slightly cooled, you mix in 1/2 tsp of peppermint extract. You don't want to pour the chocolate in while it's piping hot because it will melt the bottom layer of chocolate and you will swirl the two colors of chocolate together which makes it look messy.
14. Smooth the white chocolate over semi-sweet chocolate over carefully with a baking spatula.
15. Immediately sprinkle the crushed candy canes evenly on top and slightly press into white chocolate with the tips of our fingers.
16. Place in the refrigerator again and let cool for an hour before serving (even though the temptation is hard to resist).
17. Next take a regular kitchen knife and cut into the chocolate from the edges. You will note that it will crack randomly without a particular shape. This is is the effect you want to achieve creating a crackly look. Make some small pieces and make bigger pieces as people have their preferences.
18. Place in a serving bowl and grab those two leftover candy canes and place them in the center if desired.

By Teresa Gonzalez

Florida Girl Cooks http://floridagirlcooks.com/

The post Peppermint Bark appeared first on Florida Girl Cooks.