Tag: main course
Grilled Lobster Tails
Grilled Lobster Tails
There is no longer a reason to order lobster tails at fancy restaurants with this recipe that will get you the same results. Restaurants charge an arm and a leg for lobster; while grilling them yourself at home costs a fraction of the price. 4 oz tails will take about 6 minutes cooking time on the grill, with 8 oz tails taking about 10 minutes. If you don’t have a grill, lobster tails can be broiled for the same amount of time.
Equipment
- chimney starter
- charcoal
- charcoal grill
- metal skewers
- brush
Ingredients
- 2 lobster tails 4-8 oz each
- 1 tbsp olive oil
- salt and pepper to taste
Lobster Butter
- 2 tbsp butter
- 2 tsp lemon juice
- 1 tbsp chives finely chopped
- 1 tbsp parsley finely chopped
- 1 large garlic clove minced
Instructions
- Using a sharp knife or kitchen shears, cut the top of the tail’s shell down the center. Gently pull the meat up from the shell.
- Stick a metal skewer through the bottom of the tail to prevent them from curling. Brush with olive oil and season with salt and pepper.
- Start the charcoal in the chimney starter until they are gray and pour in the grill. Place the grate on. While you are waiting for the charcoal to be ready, melt the butter in a small pot over medium low heat. Add the rest of the ingredients and cook for 1 minute. Set aside.
- Place the lobster tails cut side down directly over the charcoal. Cook for 3-5 minutes, depending on the size of your lobster tails.
- Flip the tails cut side up. Brush the tail meat with the lobster butter. Cook for another 3-5 minutes. Brush with the butter 1 more time and remove from the grill.
Black Garlic Chili Oil Noodles
Black Garlic Chili Oil Noodles
So, what is black garlic? Black garlic is garlic that has been fermented; giving it a sweet flavor filled with umami. Mashed with chili flakes, oyster sauce, and soy sauce, then tossed with sautéed shallots and rice noodles, makes this vegan dish quick and easy; containing sweet, savory, salty, and spicy flavors.
Ingredients
- 12 oz rice noodles soaked in warm water
- 1 head black garlic peeled and mashed
- 1 1/2 tbsp gochugaru powder
- 1 1/2 tbsp oyster sauce
- 2 tbsp light soy sauce
- 2 tsp dark soy sauce
- 2 tbsp vegetable oil
- 1 cup shallots chopped
- 4 green onions chopped
- sesame seeds for garnish
Instructions
- Soak the rice noodles in warm water for 1 hour. Drain.
- Mix together the black garlic, gochugaru, soy sauces, and oyster sauce.
- Heat up the cooking oil in a large sauté pan over medium heat. Sauté the shallots for 5 minutes.
- Add in the green onions and cook for a minute.
- Stir in the sauce. Cook for 1 minute.
- Add in the noodles and toss in the sauce. Cook for 3 minutes. Turn off the heat.
Val’s Bacon Swiss Quiche
Val’s Bacon Swiss Quiche
My girlfriend Val is an expert in the field of baking, especially pies. Val recently made a quiche that was so damn good, I ask her to start submitting her recipes to StonedSoup.net. So she made the quiche again on the 4th of July. This is her very first entry on this website, with many more to come.The best part of this recipe is that you can alter the fillings. Substitute the bacon for ham, sausage, or with sautéed vegetables like broccoli, zucchini, mushrooms, sun dried tomatoes, or spinach. Cheddar, gouda, feta, or any other hard cheeses are great replacements for Swiss.
Equipment
- 8”-9” glass pie plate
- plastic wrap
- rolling pin
- aluminum foil
- fork
Ingredients
- 6 strips bacon diced
- 1 cup shallots finely chopped
- 4 mini sweet peppers diced
- 4 garlic cloves minced
- 4 large eggs beaten
- 2 cups half/half
- 1/4 tsp cayenne pepper
- 1 cup swiss cheese shredded
- 1/4 cup chives chopped
Quiche Crust
- 1 cup flour
- 1/3 cup butter flavored shortening + 1 tbsp
- 1/2 tsp salt
- 2-3 tbsp ice water
Instructions
- Cook the bacon in a sauté pan over medium heat until crispy; about 8-10 minutes. Remove from the pan with a slotted spoon. Reserve 2 tbsp of bacon grease.
- Add in the shallots and sweet peppers. Sauté for 5 minutes.
- Add in the garlic and cook for 2 more minutes. Remove from the pan.
- Mix together the eggs, half+half, and cayenne pepper in a large bowl.
Quiche Crust
- Mix the flour and salt together. Then mix in the butter shortening and 2 tbsp of cold water to start. You may need another tbsp or more of cold water depending on the humidity. Form into a dough ball.
- Clean a large surface to make the crust. Roll out 2’ of plastic wrap. Slice it off.
- Overlap half way up with another 2’ piece of plastic wrap. Then another layer each on the top and bottom. Do the entire process twice so you have 2 giant pieces of plastic wrap.
- Dust the plastic wrap surface with some flour. Place the dough in the center and give it a light dusting of flour.
- Place the other sheet of plastic wrap over the dough.
- Starting from the center using a rolling pin, roll out the dough until it is about 12” circumference
- Get your pie plate ready. Peel off the top layer of plastic wrap. Get your left hand underneath the bottom plastic wrap to flip over into the pan.
- Flip it over into the pie plate.
- Remove the plastic wrap off and trim the crust to have at least a 1/4” overhang on the edge of the pie plate.
- Pinch the edges together around the rim of the crust. Alternatively, you can crimp the edges with a fork.
Quiche Assembly
- Using a fork, poke holes around the entire pie crust. Place in a preheated 475° oven for 8-10 minutes.
- Take out the crust. Evenly spread out the bacon, shallots, peppers, and garlic across the bottom.
- Place the shredded Swiss cheese on top.
- Pour in the egg batter. Sprinkle the chives across the top.
- Using aluminum foil or tin pie rings, cover the edges of the crust. Place in a preheated 425° oven for 15 minutes. Reduce the heat to 300° and bake for 30 more minutes.
- Let rest for 10 minutes before serving.
