Lobster Roll
Ingredients
- 1/2 cup nonfat plain Greek-style yogurt or 2/3 cup regular, plain nonfat yogurt
- 3 tablespoons mayonnaise
- 1 stalk celery, finely chopped
- 1 tablespoon chopped scallion greens
- 1 tablespoon fresh lemon juice
- 1 pound cooked lobster meat or cooked shrimp, cut into 1/3-inch pieces (about 2 1/2 cups)
- Salt and freshly ground black pepper
- 12 Mini Potatoes Bread buns
- 1 tablespoon extra-virgin olive oil
Directions
If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
In a bowl, stir together the thickened or Greek-style yogurt, mayonnaise, celery, scallion and lemon juice. Fold in the lobster meat and season, to taste, with salt and pepper. Chill until ready to use. Just before serving, open the Potatoes Bread buns and brush the inside with olive oil. Heat a grill pan over moderately high heat and grill the bread, cut side down, until toasted, about 3 minutes. Fill each with 3/4 cup of the lobster mixture and serve immediately.
Champagne Risotto
Ingredients
- 4 thin slices prosciutto
- 3 cups reduced-sodium chicken broth
- 12 asparagus spears, cut diagonally into 1-inch pieces
- 2 tablespoons butter, divided
- 1 shallot, finely chopped
- 3/4 cup Arborio rice or medium-grain white rice
- 3/4 cup Champagne
- 1/4 cup freshly grated Parmesan
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven to 450 degrees F.
Place the slices of prosciutto on a lightly greased baking sheet. Bake until the prosciutto slices are almost completely crisp, about 6 to 8 minutes. The slices will crisp up even more as they cool. Reserve for garnish.
In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken stock for 2 minutes. Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken stock at a low simmer.
In another medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto into smaller pieces over the top of the risotto. Serve immediately
SPECIAL WHITE SANGRIA
Ingredients needed:
- 1 (750-ml) bottle WHITE wine
- 1/4 cup brandy
- 1/4 cup Grand Marnier liqueur or triple sec
- 3 tablespoons fresh lime juice
- 3 tablespoons fresh orange juice
- 4 tablespoons fresh pineapple juice
- 1/4 cup sugar
- 1/2 orange, thinly sliced
- 1/2 lemon, thinly sliced
- 1 Apple, cored, and cut into thin wedges
- 1/2 (350-ml) bottle 7 up, chilled
Combine everything except the 7 up in a large plastic container or glass pitcher. Cover and chill completely, 1 to 2 hours. When ready to serve, add
7up.
Yield: about 1 1/2 quarts
DESIGNED BY
Chef PASTOR SEQUERA
FRAGOLE ALLA ROMANOF
Ingredients needed:
- One-third cup sugar
- One-third cup Grand Marnier
- 2 teaspoon freshly grated lemon zest
- 2 pints fresh strawberries, washed, hulled and patted dry
- 2 cups sweetened whipped cream
- Fresh mint sprigs for garnish
Combine the sugar, Grand Marnier and lemon zest in a large bowl and stir to dissolve the sugar. Add the strawberries and stir gently to coat evenly. Cover and chill for 4 or more hours. Spoon into
individual cups or bowls and top with whipped cream.
Makes 6 to 8 small servings
Print 