Grilled Herb Lobster Surf n Turf with Lemon Garlic Brown Butter

Grilled Herb Lobster Surf n Turf with Lemon Garlic Brown Butter

It's lobster season here in Newfoundland and while living in the middle of the cold North Atlantic has its challenges, having access to some of the best seafood in the world is delicious compensation. We are definitely a province of lobster purists here on these rocky shores with the vast majority of the succulent sea bed crawlers being simply boiled and hungrily consumed. Spouse tells me that her family didn't even stop to dunk the juicy morsels in butter!

One of my favorite ways to enjoy this former poor man's food is to split and grill the lobster to quickly impart just a tinge of smoky flavor to it. I even throw a few water soaked pecan or apple wood chips on the barbeque flame for the few minutes that they are grilling. On this occasion, not wanting to choose between seafood and beef, I decided to throw on a beautiful thick Alberta prime rib steak, grilled to medium are and brushed with the same brown butter as the lobster.  The butter also got brushed on some good crusty bread and grilled. Grilled lemons to squeeze over the lobster and steak added a final flavor flourish to this sensational summer meal. If on the coming weekend, you are eating better than this, set another place at the table because I'm coming to your house!

Grilled Herb Lobster Surf n Turf with Lemon Garlic Brown Butter

Lemon Garlic Brown Butter

• 1 cup butter
• 2 cloves finely minced garlic
• pinch white pepper
• juice of one lemon

In a small pot over medium heat, heat the  butter until it begins to bubble then watch it very carefully for a few minutes until it begins to turn a light golden brown. Remove from the heat and allow to sit for a minute or two before decanting the brown butter off of the browned milk solids in the bottom of the pan.

Pour the decanted hot butter over the minced garlic and whisk in the lemon juice. Besure to stir the butter each time before spooning it to serve.

Lemon Herb Steak

• juice and zest of half a lemon
• salt and pepper to season
• 1 tbsp chopped oregano
• 1 tbsp chopped chives
• 1 tbsp olive oil
• 12 -16 ounce prime rib steak (about 1 inch thick)

Mix together the lemon, zest, salt, pepper, herbs and oil and pour over the steak. Marinate for a half hour at room temperature before grilling to your desired internal temperature, about 3 1/2 minutes per side over high heat for medium rare. In the last minute or so of cooking baste the steak on both sides with the Lemon Garlic Brown Butter turning several times. Let the steak rest for a few minutes before slicing and serving with the lobster.

Grilled Lobster

• Approximately 1 1/2 pound lobster/s

Bring a large pot of water to a vigorous boil and par boil the lobster/s for 5 to 7 minutes, depending on size. Remove from the water and quickly plunge them into a large bowl of ice water to stop the cooking action. After a few minutes, split the lobster straight down the middle with a sharp knife. Clean everything but the meat out of the shells.

Brush the lobster meat with the Lemon Garlic Brown butter and grill for 5 minutes, meat side down on a medium hot grill. Turn over and fill the cavity with:

• chopped fresh herbs ( dill, tarragon, oregano and chives all work well)

Brush on more of the Lemon Garlic Brown Butter (At this point you can crack the claws and brush them with the butter as well if you like, then replace the shell). Close the grill cover and cook for an additional 5 to 7 minutes. Serve with the Lemon Garlic Brown Butter to dunk the lobster in and grilled lemon halves to squeeze over both the steak and the lobster.

Grilled Herb Lobster Surf n Turf with Lemon Garlic Brown Butter

It's lobster season here in Newfoundland and while living in the middle of the cold North Atlantic has its challenges, having access to some of the best seafood in the world is delicious compensation. We are definitely a province of lobster purists here on these rocky shores with the vast majority of the succulent sea bed crawlers being simply boiled and hungrily consumed. Spouse tells me that her family didn't even stop to dunk the juicy morsels in butter!

One of my favorite ways to enjoy this former poor man's food is to split and grill the lobster to quickly impart just a tinge of smoky flavor to it. I even throw a few water soaked pecan or apple wood chips on the barbeque flame for the few minutes that they are grilling. On this occasion, not wanting to choose between seafood and beef, I decided to throw on a beautiful thick Alberta prime rib steak, grilled to medium are and brushed with the same brown butter as the lobster.  The butter also got brushed on some good crusty bread and grilled. Grilled lemons to squeeze over the lobster and steak added a final flavor flourish to this sensational summer meal. If on the coming weekend, you are eating better than this, set another place at the table because I'm coming to your house!

Grilled Herb Lobster Surf n Turf with Lemon Garlic Brown Butter

Lemon Garlic Brown Butter

• 1 cup butter
• 2 cloves finely minced garlic
• pinch white pepper
• juice of one lemon

In a small pot over medium heat, heat the  butter until it begins to bubble then watch it very carefully for a few minutes until it begins to turn a light golden brown. Remove from the heat and allow to sit for a minute or two before decanting the brown butter off of the browned milk solids in the bottom of the pan.

Pour the decanted hot butter over the minced garlic and whisk in the lemon juice. Besure to stir the butter each time before spooning it to serve.

Lemon Herb Steak

• juice and zest of half a lemon
• salt and pepper to season
• 1 tbsp chopped oregano
• 1 tbsp chopped chives
• 1 tbsp olive oil
• 12 -16 ounce prime rib steak (about 1 inch thick)

Mix together the lemon, zest, salt, pepper, herbs and oil and pour over the steak. Marinate for a half hour at room temperature before grilling to your desired internal temperature, about 3 1/2 minutes per side over high heat for medium rare. In the last minute or so of cooking baste the steak on both sides with the Lemon Garlic Brown Butter turning several times. Let the steak rest for a few minutes before slicing and serving with the lobster.

Grilled Lobster

• Approximately 1 1/2 pound lobster/s

Bring a large pot of water to a vigorous boil and par boil the lobster/s for 5 to 7 minutes, depending on size. Remove from the water and quickly plunge them into a large bowl of ice water to stop the cooking action. After a few minutes, split the lobster straight down the middle with a sharp knife. Clean everything but the meat out of the shells.

Brush the lobster meat with the Lemon Garlic Brown butter and grill for 5 minutes, meat side down on a medium hot grill. Turn over and fill the cavity with:

• chopped fresh herbs ( dill, tarragon, oregano and chives all work well)

Brush on more of the Lemon Garlic Brown Butter (At this point you can crack the claws and brush them with the butter as well if you like, then replace the shell). Close the grill cover and cook for an additional 5 to 7 minutes. Serve with the Lemon Garlic Brown Butter to dunk the lobster in and grilled lemon halves to squeeze over both the steak and the lobster.

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Herb and Garlic Crusted Prime Rib Roast with Burgundy Thyme Gravy

Herb and Garlic Crusted Prime Rib Roast with Burgundy Thyme Gravy

This is one of my favorite celebration meals and although I do cook prime rib roast several ways, this is still the easiest and one of the most flavorful. The burgundy thyme gravy is something I almost always serve with this particular meal along with roasted garlic mashed potatoes and roasted root vegetables. Some Yorkshire Pudding popovers are also delicious with this meal. Find out how to make perfect popovers here:  http://www.nlrockrecipes.com/2012/10/cheddar-parmesan-popovers.html

Serves 6 -8

• 4 ½ - 5 pound Prime Rib Roast

Mix together:

• 6 cloves minced garlic
• 1 teaspoon kosher salt
• 1 teaspoon cracked black pepper
• 3-4 tbsp Dijon mustard
• ½ cup fresh chopped mixed herbs (Oregano, rosemary and thyme work well.)

Rub the herb garlic mix all over the surface of the roast. Press it into the meat a little to make it stick as much as possible. Roast, rib side down, uncovered on a rack in a preheated 375 degree F oven until the center reaches the desired temperature on a meat thermometer; 145 degrees F for rare, 160-165 degrees F for medium and 175-180 degrees F for well done.

It is essential that you let the roast rest, tented in aluminum foil for about 20 minutes for a large roast. This allows the juices to settle and the meat fibers to relax, making the meat far more tender.

Burgundy Thyme Gravy

• 4 cups beef broth (or a combination of fat skimmed pan drippings and beef broth to make 4 cups)
• 1 cup burgundy wine
• 4 sprigs fresh thyme (or about 1 tsp dried ground thyme)

Simmer together uncovered for about 20-30 minutes until the volume of the liquid is reduced by about one third.

In a separate heavy bottomed saucepan add

• ¼ cup butter
• ¼ cup flour
• ½ tsp freshly ground black pepper
• 2 cloves minced garlic

Cook together stirring constantly for 2-3 minutes until foamy. Slowly and steadily whisk in the boiling broth mixture. Whisk quickly and steadily as you add the hot liquid to prevent lumps in the gravy. Season with salt to taste. Add a little more beef broth if you like thinner gravy.

Herb and Garlic Crusted Prime Rib Roast with Burgundy Thyme Gravy

This is one of my favorite celebration meals and although I do cook prime rib roast several ways, this is still the easiest and one of the most flavorful. The burgundy thyme gravy is something I almost always serve with this particular meal along with roasted garlic mashed potatoes and roasted root vegetables. Some Yorkshire Pudding popovers are also delicious with this meal. Find out how to make perfect popovers here:  http://www.nlrockrecipes.com/2012/10/cheddar-parmesan-popovers.html

Serves 6 -8

• 4 ½ - 5 pound Prime Rib Roast

Mix together:

• 6 cloves minced garlic
• 1 teaspoon kosher salt
• 1 teaspoon cracked black pepper
• 3-4 tbsp Dijon mustard
• ½ cup fresh chopped mixed herbs (Oregano, rosemary and thyme work well.)

Rub the herb garlic mix all over the surface of the roast. Press it into the meat a little to make it stick as much as possible. Roast, rib side down, uncovered on a rack in a preheated 375 degree F oven until the center reaches the desired temperature on a meat thermometer; 145 degrees F for rare, 160-165 degrees F for medium and 175-180 degrees F for well done.

It is essential that you let the roast rest, tented in aluminum foil for about 20 minutes for a large roast. This allows the juices to settle and the meat fibers to relax, making the meat far more tender.

Burgundy Thyme Gravy

• 4 cups beef broth (or a combination of fat skimmed pan drippings and beef broth to make 4 cups)
• 1 cup burgundy wine
• 4 sprigs fresh thyme (or about 1 tsp dried ground thyme)

Simmer together uncovered for about 20-30 minutes until the volume of the liquid is reduced by about one third.

In a separate heavy bottomed saucepan add

• ¼ cup butter
• ¼ cup flour
• ½ tsp freshly ground black pepper
• 2 cloves minced garlic

Cook together stirring constantly for 2-3 minutes until foamy. Slowly and steadily whisk in the boiling broth mixture. Whisk quickly and steadily as you add the hot liquid to prevent lumps in the gravy. Season with salt to taste. Add a little more beef broth if you like thinner gravy.

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Easy Lemon Dijon Roast Chicken

Easy Lemon Dijon Roast Chicken

Nothing creates a vision of Sunday dinner like a beautifully roasted chicken and this recipe is a complete winner. It's very simple to prepare and once in the oven there's practically nothing left to do but wait for the heady aroma to fill the house and get all appetites whetted for a great sit-down family meal. A heated lemon along with more herbs gets added to the chicken cavity to infuse the juicy meat with even more delicious flavor.

We served the chicken with some very complimentary Lemon Herb Roasted Potato Nuggets, steamed green beans and Apricot Hazelnut Sausage Stuffing Balls for an incredibly satisfying comfort food family dinner. Check back tomorrow when we will feature both of those side dishes in time for you to make the complete meal this weekend.











UPDATE! We have now posted all the recipes in our Sunday Dinner Menu. You can find links to them all right here: http://www.nlrockrecipes.com/2013/01/a-sunday-dinner-menu.html

• One 3 to 4 pound roasting chicken, cleaned and patted dry with paper towels.
• 1 lemon4 sprigs fresh herbs (cilantro, rosemary or oregano make good choices, or a combination)

Using a fork, stab the lemon several times all over it's surface. Microwave or boil the lemon for about 30 seconds to a minute to heat it up then add it to the cavity of the chicken along with the herbs.

Mix together:

• 4 tbsp dijon mustard
• 1/2 tsp salt
• 1/2 tsp black pepper
• juice of half a lemon
• 2 tbsp finely minced herbs ( you can use dried herbs here)
• 2 cloves finely minced garlic

Slather the mixture evenly over the entire surface of the chicken. Place on a roasting rack and roast at 375 degrees F for 20 minutes. Reduce the heat to 350 degrees F and continue to roast for about another 1 1/2 hours for a large chicken until the internal temperature of the thickest part of the breast reads 185 degrees F on a meat thermometer. I ALWAYS use a meat thermometer for all roasted meats, including chicken. Not only is it the best way to ensure safe cooking but also, almost as important, to know that you are not overcooking the meat.

DO NOT cover the chicken at all during the cooking time. When fully cooked, remove from the oven and let rest for 10 minutes before carving and serving.

Easy Lemon Dijon Roast Chicken

Nothing creates a vision of Sunday dinner like a beautifully roasted chicken and this recipe is a complete winner. It's very simple to prepare and once in the oven there's practically nothing left to do but wait for the heady aroma to fill the house and get all appetites whetted for a great sit-down family meal. A heated lemon along with more herbs gets added to the chicken cavity to infuse the juicy meat with even more delicious flavor.

We served the chicken with some very complimentary Lemon Herb Roasted Potato Nuggets, steamed green beans and Apricot Hazelnut Sausage Stuffing Balls for an incredibly satisfying comfort food family dinner. Check back tomorrow when we will feature both of those side dishes in time for you to make the complete meal this weekend.











UPDATE! We have now posted all the recipes in our Sunday Dinner Menu. You can find links to them all right here: http://www.nlrockrecipes.com/2013/01/a-sunday-dinner-menu.html

• One 3 to 4 pound roasting chicken, cleaned and patted dry with paper towels.
• 1 lemon4 sprigs fresh herbs (cilantro, rosemary or oregano make good choices, or a combination)

Using a fork, stab the lemon several times all over it's surface. Microwave or boil the lemon for about 30 seconds to a minute to heat it up then add it to the cavity of the chicken along with the herbs.

Mix together:

• 4 tbsp dijon mustard
• 1/2 tsp salt
• 1/2 tsp black pepper
• juice of half a lemon
• 2 tbsp finely minced herbs ( you can use dried herbs here)
• 2 cloves finely minced garlic

Slather the mixture evenly over the entire surface of the chicken. Place on a roasting rack and roast at 375 degrees F for 20 minutes. Reduce the heat to 350 degrees F and continue to roast for about another 1 1/2 hours for a large chicken until the internal temperature of the thickest part of the breast reads 185 degrees F on a meat thermometer. I ALWAYS use a meat thermometer for all roasted meats, including chicken. Not only is it the best way to ensure safe cooking but also, almost as important, to know that you are not overcooking the meat.

DO NOT cover the chicken at all during the cooking time. When fully cooked, remove from the oven and let rest for 10 minutes before carving and serving.

reade more... Résuméabuiyad

Lemon Herb Grilled Chicken with Spicy Roasted Red Pepper Sauce

Lemon Herb Grilled Chicken with Spicy Roasted Red Pepper Sauce

Originally published on June 6, 2012. This great summer grilled dinner can easily be adapted to the broiler or stove top grill pan for both the chicken and the roasted peppers required for the sauce.

It was a very colorful plate at dinner last night. The backyard grill was put to good use again to quickly grill some quickly marinated herb and garlic chicken and also to roast some red peppers for a very quick and simple pureed sauce. The slightly spicy sauce went equally well with the chicken and with the herb roasted sweet potatoes that we served with it. All-in-all it turned out to be a very successful grilling experiment and one we will definitely be trying again. I think we will try it next time with some delicious grilled shrimp. We will let you know how that turns out.

Serves 4

• 4 large boneless skinless chicken breasts

Combine:

• 2 cloves finely chopped garlic
• juice and zest of one lemon
• 3 tbsp olive oil
• pinch salt and pepper
• 3 tbsp chopped fresh herbs

You can use a single herb or mix them up if you like. we used rosemary, chives and oregano. pour the marinade over the chicken breasts and let marinate for 10 -15 minutes before grilling until fully cooked on a medium high heat grill.

Spicy Red Pepper Sauce

• 2 large or 3 small red bell peppers

Grill the peppers on a hot grill, turning several times until they are blackened over most of the surface area. Remove them from the grill and place them in a large sealed Ziploc bag for about 10 minutes. The peppers will steam inside the bag and release their charred skins, making it very easy to remove. Remove the skins, stems and seeds, chop the peppers and puree them in a food processor or blender along with:

• 1 clove minced garlic
• 2 tbsp honey
• juice of half a lemon
• pinch of salt and pepper
• 1/2 tsp chilli flakes (more or less to taste to adjust the heat.  You can substitute crushed chilli paste or Tabasco sauce  to taste as well)

Transfer the sauce to a small saucepan and simmer for just a couple of minutes to warm it through, then hold it over low heat until ready to serve with the grilled chicken.

Lemon Herb Grilled Chicken with Spicy Roasted Red Pepper Sauce

Originally published on June 6, 2012. This great summer grilled dinner can easily be adapted to the broiler or stove top grill pan for both the chicken and the roasted peppers required for the sauce.

It was a very colorful plate at dinner last night. The backyard grill was put to good use again to quickly grill some quickly marinated herb and garlic chicken and also to roast some red peppers for a very quick and simple pureed sauce. The slightly spicy sauce went equally well with the chicken and with the herb roasted sweet potatoes that we served with it. All-in-all it turned out to be a very successful grilling experiment and one we will definitely be trying again. I think we will try it next time with some delicious grilled shrimp. We will let you know how that turns out.

Serves 4

• 4 large boneless skinless chicken breasts

Combine:

• 2 cloves finely chopped garlic
• juice and zest of one lemon
• 3 tbsp olive oil
• pinch salt and pepper
• 3 tbsp chopped fresh herbs

You can use a single herb or mix them up if you like. we used rosemary, chives and oregano. pour the marinade over the chicken breasts and let marinate for 10 -15 minutes before grilling until fully cooked on a medium high heat grill.

Spicy Red Pepper Sauce

• 2 large or 3 small red bell peppers

Grill the peppers on a hot grill, turning several times until they are blackened over most of the surface area. Remove them from the grill and place them in a large sealed Ziploc bag for about 10 minutes. The peppers will steam inside the bag and release their charred skins, making it very easy to remove. Remove the skins, stems and seeds, chop the peppers and puree them in a food processor or blender along with:

• 1 clove minced garlic
• 2 tbsp honey
• juice of half a lemon
• pinch of salt and pepper
• 1/2 tsp chilli flakes (more or less to taste to adjust the heat.  You can substitute crushed chilli paste or Tabasco sauce  to taste as well)

Transfer the sauce to a small saucepan and simmer for just a couple of minutes to warm it through, then hold it over low heat until ready to serve with the grilled chicken.

reade more... Résuméabuiyad

Smoked Paprika and Balsamic Steak with Garlic Herb Butter

Smoked Paprika and Balsamic Steak with Garlic Herb Butter

Happy Canada Day! Many grills will get sparked up to celebrate our nation's 145th birthday today so I decided to feature a simple but incredibly tasty marinade for those holiday weekend steaks. Since the garden has finally come to life here in Newfoundland and my herb garden is in full  growth mode, I've also borrowed the steakhouse idea of  melting delicious herb and garlic butter oozing down over the succulent, perfectly grilled steak. The red color from the paprika and the contrast of the beautiful creamy yellow butter makes for a beautiful presentation that will have any carnivore salivating.

I add a little honey to this marinade because I like the fact that the natural sugar caramelizes on the grill to create great grill marks and extra char flavor but this an optional ingredient.
As with all grilled marinated steaks, the marinating should take place in the fridge but the steaks should be taken out of the fridge for a half hour to an hour before grilling. Grilling a cold steak can make it very difficult to cook the steaks to the perfect level that you prefer and can also make your steak tougher.

• 4 strip loin steaks

Smoked Paprika Marinade

Mix together:

• 6 tbsp Worcestershire Sauce
• 1 1/2 tsp balsamic vinegar
• 1 tsp coarsely ground black pepper
• 1 1/2 tbsp olive oil
• 1 clove finely minced garlic
• 3 tbsp smoked paprika
• 1 tsp honey

Add the steaks and marinade to a Ziploc bag, push out as much air as possible and seal. Work the marinade all over the steaks inside the bag. Marinate in the fridge for one to three hours, flipping the bag over at least once. Let the steaks come up to room temperature before grilling. Serve with melting garlic herb butter.

Garlic Herb Butter

Begin by lightly sautéing together over medium low heat:

• 2 to 3 cloves minced garlic
• 4 tbsp butter

You only want to soften the garlic here and not brown it so it will only take a minute or two. Don't have your pan too hot. Cool the garlic and then mix it together with:

• 1 cup soft butter
• 3 - 4 tbsp chopped fresh herbs of your choice. I used chives, oregano and rosemary.

Place the prepared butter onto some plastic wrap and form into a log. Refrigerate until the shape of the log stays intact but take the butter out of the fridge to warm up to room temperature before serving.

Smoked Paprika and Balsamic Steak with Garlic Herb Butter

Happy Canada Day! Many grills will get sparked up to celebrate our nation's 145th birthday today so I decided to feature a simple but incredibly tasty marinade for those holiday weekend steaks. Since the garden has finally come to life here in Newfoundland and my herb garden is in full  growth mode, I've also borrowed the steakhouse idea of  melting delicious herb and garlic butter oozing down over the succulent, perfectly grilled steak. The red color from the paprika and the contrast of the beautiful creamy yellow butter makes for a beautiful presentation that will have any carnivore salivating.

I add a little honey to this marinade because I like the fact that the natural sugar caramelizes on the grill to create great grill marks and extra char flavor but this an optional ingredient.
As with all grilled marinated steaks, the marinating should take place in the fridge but the steaks should be taken out of the fridge for a half hour to an hour before grilling. Grilling a cold steak can make it very difficult to cook the steaks to the perfect level that you prefer and can also make your steak tougher.

• 4 strip loin steaks

Smoked Paprika Marinade

Mix together:

• 6 tbsp Worcestershire Sauce
• 1 1/2 tsp balsamic vinegar
• 1 tsp coarsely ground black pepper
• 1 1/2 tbsp olive oil
• 1 clove finely minced garlic
• 3 tbsp smoked paprika
• 1 tsp honey

Add the steaks and marinade to a Ziploc bag, push out as much air as possible and seal. Work the marinade all over the steaks inside the bag. Marinate in the fridge for one to three hours, flipping the bag over at least once. Let the steaks come up to room temperature before grilling. Serve with melting garlic herb butter.

Garlic Herb Butter

Begin by lightly sautéing together over medium low heat:

• 2 to 3 cloves minced garlic
• 4 tbsp butter

You only want to soften the garlic here and not brown it so it will only take a minute or two. Don't have your pan too hot. Cool the garlic and then mix it together with:

• 1 cup soft butter
• 3 - 4 tbsp chopped fresh herbs of your choice. I used chives, oregano and rosemary.

Place the prepared butter onto some plastic wrap and form into a log. Refrigerate until the shape of the log stays intact but take the butter out of the fridge to warm up to room temperature before serving.

reade more... Résuméabuiyad