Tag: Signature Dishes
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.
Venison Burger with Fried Duck Egg
Venison Burger with Fried Duck Egg
This to me is the Cadillac of burgers; whether it be beef, bison, or ground venison that I used in this recipe. I mixed shallots, garlic, balsamic vinegar and Worcestershire sauce into the venison and grilled the patties to a medium. With venison, you don’t want the burger cooked well done since it’s so lean. A little pink is ok. Then I topped the burger with garlic aioli and a fried duck egg; all on a toasted brioche bun.
Servings: 2 burgers
Equipment
- chimney starter
- charcoal
- charcoal grill
Ingredients
- 1 lb ground venison
- 1 shallot finely chopped
- 2 garlic cloves minced
- 1 tbsp balsamic vinegar
- 1 tbsp Worcestershire sauce
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 1/2 tbsp butter or duck fat
- 1 duck egg
- garlic aioli
- 2 brioche buns toasted
Instructions
- Mix the ground venison with the balsamic vinegar, Worcestershire sauce, shallots, garlic, salt, and pepper.
- Form 2 – 8 oz patties.
- Turn the charcoal gray in the chimney starter. Pour in the grill and place the grate on. Place the patties directly over the charcoal.
- Grill for 4-5 minutes a side for a medium center.
- Once the burgers are done, melt the butter in a small skillet over medium high heat. Crack in the duck egg. Cook for 2 minutes.
Spread garlic aioli on both sides of the bun. Top with the burger and fried duck egg.
Bacon Swiss Grilled Cheese
Bacon Swiss Grilled Cheese
Who doesn’t love a grilled cheese?! But this just isn’t any grilled cheese. Sweet, savory, salty, and spicy; all into one beast. This monster of a sandwich contains black forest bacon, swiss cheese, charred jalapeños, and blueberry preserves, griddled on sourdough bread. The secret to getting the cheese to melt on this size of a sandwich is to cook it on medium low heat with a cover over the pan.
Ingredients
- 4 strips thick cut bacon I like black forest bacon
- 2 slices sourdough
- 3 slices swiss cheese
- 1 jalapeño pepper sliced
- 2 tbsp blueberry preserves
- 2 tbsp butter
Instructions
- Cook the bacon until crispy. Reserve 1 tbsp of bacon grease.
- Sauté the jalapeños in the bacon grease until charred; about 3 minutes.
Sandwich Assembly
- Spread the blueberry preserves on each slice of sourdough.
- Lay 1 1/2 slices of swiss on each slice of sourdough. Layer the bacon on one side; the jalapeños on the other. Put the sandwich together.
- Melt 1 tbsp of butter on a skillet or griddle over medium low heat. Place the sandwich on the skillet. Cover. Cook for 4-5 minutes until the bottom is golden brown.
- Add the other tbsp of butter. Flip the sandwich. Cover and cook for another 4-5 minutes.
