For my birthday, my mom gave me a copy of The Art of Living According to Joe Beef.  Joe Beef  is one of Montreal’s culinary gems and its book reads like a gastronomical novel – it’s just beautiful in content and images.

One of the recipes I knew I had to immediately try is the BBQ Pulled Pork over Seared Scallops.  Yes, it’s a bit odd in concept.  No, you haven’t made a better dish than this one at home – guaranteed.

I served this dish as a main course but I’ll have it in my back pocket as an amazing starter for upcoming dinner parties.

Pulled Pork Ingredients:

• 2 Tbsp. paprika
• 1 Tbsp. each salt, pepper, granulated sugar
• One 4-5 pound pork shoulder (sometimes called Boston Butt)
• ¼ cup yellow mustard
• ½ cup water
• 4-5 jumbo scallops per person
• Canola oil for frying
• Sea salt and pepper

Hollandaise Sauce Ingredients:

• 7 egg yolks, at room temperature
• 1 cup butter
• Pinch of cayenne pepper
• 1 Tbsp. freshly-squeezed lemon juice

World’s Best BBQ Sauce, Ever, heated

Pulled Pork Directions:

1. Preheat oven to 275 degrees.
2. In a small bowl, combine the paprika, salt, pepper and sugar.  Slather the pork with the yellow mustard then coat with the spice mixture.  Place pork in a large Dutch oven and add the water.  Put the pork in the oven for five hours.  After the initial five hours, check for doneness every hour, covering the meat with aluminum foil if it becomes dry or overly browned, until it’s cooked for nine hours total.  The meat should be fork tender.
3. Allow meat to cool for 15 minutes then, using two forks, pull it off into bite-size pieces and place in a large bowl (can be made a day ahead of serving if refrigerated then warmed in hot BBQ sauce).

Hollandaise Sauce Directions:

1. In a small saucepan over medium-low heat, melt butter.  Allow to cool for 3 minutes.
2. In a tall container, like a pitcher, add the egg yolks.  Using an immersion blender, add the butter to the yolks in a slow, steady stream until the sauce thickens and is emulsified.
3. Add the cayenne pepper, the salt and the lemon juice.  Keep sauce at room temperature until ready to use.  Makes about ½ cup.

Plating Directions:

1. In a large cast iron or non-stick pan over high heat, add the oil and heat until shimmering hot.  Add the scallops and cook for two minutes on each side.  Remove onto a paper towel.
2. For each scallop you’re using: in a medium bowl, add one tablespoon of pork and two tablespoons of hot BBQ sauce.  Combine meat and sauce well.
3. Add a tablespoon of Hollandaise sauce per scallop on a plate (1-2 for a starter or 4-5 for an entrée).  Top the sauce with a scallop.  Top each scallop with a tablespoon of BBQ-sauced pulled pork.

Notes:  The pulled pork in its state at the end of step 3 of “Pulled Pork Directions” can be used in a multitude of ways when combined with BBQ sauce: pulled pork sandwich, as a topping for pizza, in tacos, etc…

When we lived in Ft Lauderdale, we often lunched at a small Cajun restaurant called Creolina’s.  The food was amazing and one of my favorite dishes was the crawfish etouffée they served over plain white rice.  This version calls for Andouille sausage as I like its porky flavor with the seafood.

Ingredients:

• ¼ cup vegetable oil
• 3 Andouille sausage links (about ½ pound), cut into bite size pieces
• 2 Tbsp. butter
• 3/4 cup all-purpose flour
• 2 celery ribs, chopped
• 1 green or red bell pepper, chopped
• 1 medium onion, chopped
• 3 large garlic cloves, halved
• 1 12-ounce bottle of medium-bodied beer
• 1 cup bottled clam juice
• 3 cups chicken broth
• ½ tsp. each salt and pepper
• 2 Tbsp. paprika
• 1/8 tsp. cayenne pepper
• 2 bay leaves
• 1 pound crawfish tails, cooked
• 1/2 cup flat-leaf parsley, chopped

Directions:

1. Add oil to a heavy Dutch oven set over medium heat.  Add the sausage links and cook for 2-3 minutes until browned.  Using a slotted spoon, remove the sausage from the pot and set aside for later use, keeping the rendered fat in the pot on medium heat.
2. Add the butter to the hot fat in the pot and when completely melted, add the flour.  Whisk the flour into the fat to incorporate and create a roux.  Cook the roux, stirring frequently with a wooden spoon, until it is the color of peanut butter, about 10 minutes.
3. Place the celery, bell pepper, onion and garlic in the bowl of a food processor.  Pulse to roughly chop, about 1 minute.
4. Add the processed vegetables to the roux in the pot and stir with a wooden spoon to fully combine.  Cook the mixture over medium heat for 5 – 7 minutes, stirring frequently.
5. Add the beer, clam juice and broth to the vegetable mixture and scrape the bottom of the pot with a wooden spoon to loosen up all the brown bits.  Return the sausage to the pot, add the spices, bay leaves and simmer for about 1 hour.
6. Add the crawfish tails to the pot and cook for about 5 minutes to warm through.
7. Serve the etouffée over white rice and garnish with parsley.

Makes 6 servings.

Notes:  If you have crawfish in the shells, simply remove the tails, then add the shells to a pot with 4 cups of water.  Simmer for 30 – 45 minutes, then strain the crawfish juices.  Use 1 cup of the crawfish juice in place of the clam juice.  Don’t have crawfish?  Simply replace with shrimps!

Every summer, I go to Maine for a long weekend.  I’ve done this since the year I was born, and my parents did this with their families growing up.  It’s what we Quebecois do in the summer – drive to the nearest beach, get some sun and eat seafood.

This summer when I drove up to Maine, I had three foodie goals in mind in the spirit of traditions: beach pizza, boardwalk fries and a lobster roll.  Unfortunately, I didn’t get a chance to make it to the lobster roll shack and have had this craving ever since.

While at the grocery store Saturday, I saw New England-style hot dog buns with the top split.  In Quebec, where I grew up, all the hot dogs are top split, but after moving to the USA in the late 80s, I quickly discovered that hot dogs are mostly side split with crust on all around.  When I saw the New England-style buns, I just knew I’d be taking advantage of them by filling them with decadent lobster salad.  Here’s how simple and quick it is to make lobster rolls.

Ingredients:

• ¼ cup chopped celery
• 4 Tbsps. good quality mayonnaise
• 1 tsp. lemon juice
• 1 heavy pinch each, salt and pepper
• 2 small lobster tails, cooked and roughly chopped
• 2 New England-style hot dog buns
• 2 tsps. room-temperature butter

Directions:

1. In a medium bowl, combine the celery, mayo, lemon juice and salt and pepper.  Add the lobster meat and gently coat the meat with the mayo mixture using a fork.
2. Heat a non-stick skillet over medium-high heat.  While the skillet is heating up, butter the crustless sides of each hot dog bun.  Add the buns to the hot skillet and grill each buttered side to a deep golden brown.  Remove from the skillet and open up each bun.
3. Divide the lobster salad into two portions.  Scoop each portion into a bun and pack in tightly using the back of the fork.

Makes two lobster rolls.

Notes:  Cooked lobster tails can be found in the seafood section of your local grocery store.  If you can’t find cooked lobster tails and don’t feel like cooking some, you could replace with canned lobster meat or even with lump crab meat.

I’m always looking for new themes for the dinner parties I host and this weekend, I decided to do a lobster party for some friends.

Although a perceived luxury item, lobster can be relatively affordable if purchased in season.  I made sure I held this party while lobsters were on sale at my grocery store and the cost per person was the same as when I buy nice steaks for everyone.  The difference – lobster’s fun and special!

Once of the downfalls of doing lobsters at home is the smell of the crustaceans cooking and the lingering smell in the house for the next week.  I resolved this issue by buying a turkey fryer at my local hardware store.  The turkey fryer comes with a huge metal pot, a strainer basket insert and a burner that can be connected to any standard propane tank.  I set the cooking station outside thus eliminating the mess in the house.

The trick to making a perfectly-cooked lobster is to carefully time how long you have it in the water.  This is the technique my dad’s passed on to me for solid results:

1. Bring a large pot of salted water to a boil.
2. Plunge the lobsters, head first, into the boiling water.
3. Bring the water back to a boil (should take 3-5 minutes).
4. Let the lobsters cook for exactly 15 minutes then immediately remove them from the water and serve.

This technique is for lobsters up to two pounds.  For lobsters over two pounds, cook for 20 minutes.

The beauty about doing this type of party is that the side items served with lobster can be very affordable and simple.  Boil some red-skinned potatoes, roast some corn, make a tomato salad or cole slaw and prepare a terrific lemon butter dipping sauce for the succulent, tender lobster and you’re set!

Here’s a simple yet delicious recipe for lemon butter sauce that my family’s adopted from Rolande, my step-mother:

Lemon-Butter Sauce

Ingredients:

• ½ pound (2 sticks) salted butter
• Juice of 3 lemons
• ¼ cup heavy cream

Directions:

1. Bring the butter to a simmer in a medium heavy pan over medium-low heat.  Cook for 3-4 minutes until the milky solids have mostly evaporated.
2. Add the lemon juice and reduce heat to low.  Whisk in the cream and keep warm until ready to serve.

For best results, serve in a small dish over a candle burner to keep warm.

To finish the evening on a last Maine note, serve a blueberry cobbler like the one I prepared for my guests.  It’s an easy dessert to prepare and a real crowd pleaser.

There’s truly no need to go to a seafood place for lobster.  A fun and affordable dinner party can be prepared in a jiffy that your friends and family will enjoy and appreciate.

Cheers,

Veronique

Those of you who follow my blog have read about the tasting menu dinners I sometimes host at my home.  This weekend, I decided to do a four-course fish and seafood tasting menu dinner for two featuring some fresh produce and herbs from my garden.

Here are the dishes I served:

Lump Crab & Yellow Tomato Coulis Shooter

Course #1:  Yellow Tomato Coulis and Lump Crab Shooter

I have beautiful yellow tomatoes ripening in my yard that I absolutely love.  They are sweet and fresh and simply delicious.  For this easy starter, I pureed a couple medium yellow tomatoes with excellent olive oil, a few basil leaves, sea salt and freshly cracked pepper in a food processor.  I served about ¼ cup of this golden elixir in a shot glass topped with a tablespoon of lump crab meat and a tiny basil leaf.

Scallop Crudo

Course #2:  Scallop Crudo

I love crudo (“raw” in Italian) dishes in the summer.  In essence, crudo dishes feature raw fish or seafood ‘cured’ in citrus juice, olive oil, salt and sometimes vinegar.  For those who are not fans of raw fish or seafood, this preparation allows the seafood or fish to cook in the acidic liquid, so give it a try!

I sliced large scallops thinly then cured the slices in a combination of orange and lime juices, a splash of red wine vinegar, sea salt, top quality olive oil, thinly sliced Thai chilies and fresh cilantro leaves.  Absolutely fabulous!

Lobster Tail Risotto

Course #3:  Lobster Tail Risotto

Risotto is uber popular at my home, so knew I had to prepare it for this special meal.  I grilled a 10-ounce lobster tails for 5 minutes, then removed from the shell and sliced carefully.  I made risotto with tons of butter, olive oil, elephant garlic and yellow onion, and then topped the luscious concoction with the lobster tail slices.  Not a bad dish!

Fish Three Ways

Course #4:  Fish Three Ways

I love the idea of serving three fish dishes on one plate. I opted for cod, salmon and yellow fin tuna – pale white to deep red fish.  The cod was marinated in sesame oil, miso and ponzu then lightly sautéed and served over steam soy beans.  The salmon was Dijon mustard and maple syrup-glazed and grilled on a cedar plank then served over leftover glaze.  The tuna was marinated for a short while in steak sauce then grilled to medium rare and served over Taboule salad.  Great flavor and visual contrasts!

Doing this type of meal for two people or six people isn’t difficult.  One needs to make a list of the dishes and accompaniments to be served, make as many of the dishes in advance (or at least prep the dishes) as possible and know what you’ll plate everything on!

Let me know if you try your own tasting menu dinner – cheers!

Veronique

Lobster Macaroni and Cheese

Last weekend, I was looking for a dish to add to my collection of tasting menu dishes that everyone would love. Yes, this dish is rich, decadent and pretty over-the-top, but if served as a degustation portion, it’ll be satisfying while not being over-indulgent.

Poached Lobster Ingredients:

• 2 – 8 ounce lobster tails, uncooked, shell removed, each tail cut in 2 pieces lengthwise
• 8 tbsp (1 stick) butter

Pasta Ingredients:

• 4 tbsp butter
• 4 tbsp all-purpose flour
• 1/2 tsp each, salt and pepper
• 1 cup heavy cream
• 3 cups whole milk
• 2 cups extra sharp Cheddar cheese, freshly grated
• 2 cups Fontina cheese, freshly grated
• 1 ounce dry porcini mushrooms, reconstituted in 1 cup hot water, drained, then chopped
• 1 pound elbow macaroni, or other tubular pasta, cooked 2 minutes less than recommended in package directions, drained

Topping Ingredients:

• 2 tbsp butter
• 3 tbsp panko bread crumbs
• 1/4 tsp cayenne pepper

Heat oven to 400 degrees.

Poached Lobster Directions:

1. Melt butter over low heat in a small saucepan.
2. Add lobster pieces and cook for 5 minutes, ensuring to baste with butter.
3. Remove from heat and allow to cool, then chop lobster into large bite-size chunks.

Pasta Directions:

1. Place butter in a large saucepan and melt over medium heat. Add flour and cook for 2 minutes, whisking constantly. Season with salt and pepper.
2. Stir the heavy cream and the milk into the butter/flour mixture and bring to a boil. Reduce heat to a simmer and cook for 3 minutes, whisking often.
3. Slowly add the cheeses, a handful at a time, and stir until fully incorporated. Add chopped porcini and cook 1 more minute.
4. Add the drained pasta to the cheese sauce and mix well. Gently fold in the cooked lobster meat.
5. Add cheesy pasta to a 13×9 baking dish.

Topping Directions:

1. Microwave butter in a small dish for 45 seconds. Add panko and cayenne pepper and stir to incorporate the butter and create a crumbly mixture.
2. Sprinkle panko mixture over pasta in an even layer.

Bake pasta for 15 minutes until panko mixture has lightly browned. Serve at once.

Makes 6 servings.

Notes: I used a 1 1/4 pound South African lobster tail instead of two smaller ones. Use what is available in your market. For those of you not familiar with reconstituting porcini mushrooms, simply add the dry porcini to a small bowl then pour 1 cup of hot water on them. Let them sit for 20 minutes, then drain them, paper-towel them dry and rough chop them into bite-size pieces.

Shrimp Cappellini

I’m always amazed to hear people say that they can’t find anything to eat at their house.  Anyone with a decent pantry should be able to turn up a simple delicious meal in minutes.

Today, Friday, is the day before my weekly trip to the grocery store, so the fresh food on hand is limited, but I made a tasty Shrimp Cappellini lunch with the following basic ingredients from the pantry and with shrimps from the freezer:

Ingredients:

• Dry Cappellini, for one person
• 1/4 cups olive oil
• 1/2 tsp red pepper flakes
• Salt & black pepper
• 5 medium shrimps
• Shaved Parmesan

Directions:

1. Cook a portion of cappellini according to package directions, drain
2. Heat olive oil in a sauté pan until nearly smoking, about 20 seconds
3. Add pepper flakes, salt and black pepper to the oil and cook for 30 seconds
4. Add  shrimps and sauté for 3 minutes, ensuring not to overcook
5. Toss the pasta into the hot oil mixture, coating well
6. Serve pasta with shaved parmesan and a sprinkling of black pepper

There are tons of other simple ideas such as the Shrimp Cappellini that you can easily made from pantry foods.  Share your favorites!

• 1 small pkg. flake-style imitation crabmeat
• 6 ounces linguini
• 2 large minced garlic cloves
• 1 tsp. dried oregano
• 2 tbs. butter
• 1 medium tomato, chopped
• ½ cup whipping cream
• ½ cup sliced green onions
• ½ cup Swiss cheese
• ½ cup parmesan cheese

Cook pasta according to package directions; drain.  Cook garlic and oregano in butter in a saucepan, stirring frequently, 1 minute.  Add tomato; continue cooking, stirring occasionally, 3 minutes.  Add remaining ingredients; mix well.  Cook over medium heat, stirring frequently, until cheese is melted and sauce is hot.  Top pasta with sauce.

3-4 Servings.

• 1/3 cup bread crumbs
• 48 little neck clams in the shell
• 1/3 cup olive oil
• 3 cloves garlic, crushed
• pinch hot pepper flakes
• 1/3 cup white wine
• 1 tbs. chopped parsley
• 1 lb linguini, cooked according to package directions

Soak clams in water to cover for 5 minutes, rinse and scrub under running water.  In a large skillet over medium heat, heat oil.  Add garlic cloves and cook 5 minutes.  Add pepper flakes, clams, white wine and cook 5 minutes or until wine evaporates.

Cover and simmer, shaking pan, about 5 minutes until clams open.  Discard any clams not opened.

Toss clams with parsley and cooked linguini, top with bread crumbs.

4 Servings.

• 6 lasagna noodles
• 1 can (15 ounces) Italian-style tomato sauce

Filling:

• 1 pkg. imitation crab flakes
• 1 cup cottage cheese, drained
• ¼ cup parmesan
• 1 egg
• 1 tbs. parsley
• ¼ tsp. onion powder

Cook noodles as directed on package.  Rinse in cold water; drain well.  Combine filling ingredients with fork.  Spread 1/3 cup filling on each noodle.  Roll tightly; place seam-side down in a 9-inch baking pan.  Pour sauce over rollups.  Bake covered at 375 F for 30 minutes.  Garnish with grated cheese.

6 Servings.