Grilled Lobster

Ingredients:
2 lobster
2 tablespoon vegetable oil
1 teaspoon sesame seed oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red crushed pepper

Directions:
Cut each lobster lengthwise (from head to tail). Cut the claws Use a sharp knife to split the claws only on one side.

After splitting, remove the sack from the lobsters head and remove the veins running through to the lobsters tail before grilling.
Combine remaining ingredients in small mixing bowl. Brush mixture onto flesh side of lobster tails.
Placed on the grill with the cut side down. Grill 3-5 minutes or until shell turns a bright red. Turn lobster over and baste with oil mixture to prevent meat from drying out. Leave lobster cut side up for an additional 4-8 minutes more.
Drizzle with lemon juice and serve with grilled asparagus.

Tags: Grilled Lobster recipe, Grilled Lobster recipes, seafood recipe

Baked Figs with Almonds and Honey

Figs can be prepared in sooo many ways. Here is one of my favorite. Serve it over ice cream or greek yougurt, prepare it with almonds or walnuts, make it with cocoa or cinnamon ... the sky is the limit

Ingredients:

9 oz figs
1 cup slivered almonds
3 tablespoon honey
2 tablespoon cocoa
1 cup sour cherry syrup (from compote)

Directions:

Baked Jalapeno Poppers with Prosciutto

Ingredients:

jalapeno peppers
mozzarella cheese
prosciutto, thinly sliced

Directions:

Preheat oven at 350F.
Cut each jalapeno lengthwise, and remove seeds and membranes.
Cut Mozzarella in long pieces and fill the jalapeno halves with cheese.
Wrap in Prosciutto or lay Prosciutto on top of the cheese.
Bake in preheated oven for about 25-30 minutes.
Serve hot.

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Chimney Cake - Kurtos Kalacs

Ingredients:
Dough
500 g flour
30 g yeast
100 ml milk, warm
1 vanilla sugar
pinch of salt
2 eggs
100 g butter, melted
3 tablespoon sugar
lemon zest

Toppings
sugar
cinnamon
cocoa powder
coconut
oil

Directions:
Dissolve sugar in the warm milk and add the yeast. In ten minutes the yeast should have dissolved and become a sludgy, frothy liquid.
Mix the butter, the vanilla sugar, lemon zest, salt and the eggs together and pour this mix into the yeast mixture. Add the flour and mix well. With your clean hands knead the ingredients together

Lightly flour a bowl and put the dough in it.

Cover bowl with plastic wrap. Let the dough rest 1 hour, in warm place.

I used my Kitchenaid mixer to make the dough.

Lightly flour a work surface and place dough on it.

Using just enough flour to keep the dough from sticking to the work surface or to your fingers, roll out the dough with a rolling pin, making it long and flat. Cut long strips and roll the strips on your wooden pin. This can be tricky when you make it first time. Tuck in ends and then put it down on your work surface and roll it just to make sure you have even dough.
Brush the dough with melted butter or oil and than roll it in sugar.

Turn on the oven - on broil.
Put your chimney cake in the oven and bake it for about 15 minutes rotating often until the sugar is caramelized on all sides. Do this with the door open all time. If you don't have broil just set your oven to bake at 350F and bake the chimney cakes until golden brown. You will not have the same caramelization if you use the bake setting.
When the sugar is all caramelized take them out and roll them in your favorite topping: sugar, cocoa, coconut, cinnamon, etc.

 

 I like my Chimney Cake plain, just with the caramelized sugar. hmmmm
This makes about 3 big cakes. Unfortunately they disappear very fast, so if you have some friends over you'll want to make a double or a triple batch.
The best Chimney Cake is made on charcoal so if you are grilling just give it a try.



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Gorgonzola Stuffed Mushrooms - Quick and Easy

This is a very simple appetizer and it can be prepared ahead. If you have a party just pop it in the oven when your guests arrive and voila. Quick and delicious.
You can use blue cheese or cream cheese mixed with bacon. Just use your imagination.

Ingredients:
medium size button mushrooms
Gorgonzola cheese
salt

black pepper

Directions:

Remove stems from mushrooms.

Fill each mushroom cap with Gorgonzola cheese and place them on a lightly sprayed shallow baking pan.

Season with salt and black pepper.

Bake at 375 degrees for about 15-20 minutes, just until slightly browned on top.

Serve hot.

Tags: Gorgonzola stuffed mushrooms, Gorgonzola stuffed mushroom recipe, Gorgonzola cheese stuffed mushrooms, cheese stuffed mushrooms recipe

Cauliflower Casserole

Ingredients:

1 head cauliflower
1 cup shredded cheese, divided
3 tablespoons butter
3 tablespoons flour
1/2 cup buttered bread crumbs
1 ½ cups milk
salt
pepper

Directions:

Baked Banana

In a mood for something light and easy to make? Give this a try. I make them with coconut, or cinnamon. Both are delicious.

Ingredients:

4 ripe bananas

1 tablespoon peach schnapps

1/4 teaspoon ground cinnamon

1 tablespoon dark brown sugar

1/2 teaspoon coconut

Directions:

Pasta with Cheese and Dill

Ingredients:
300 g pasta squares
500 g farmers cheese, crumbled
sour cream
dill, chopped
Salt

Directions:

Cook the pasta in a generous amount of salted water, according to package directions. Do not over cook. Drain well.
While the pasta is cooking, chop the dill. In a large pan add about 2 tablespoons of vegetable oil.
Add the cooked pasta to the hot oil, turn off the heat and than add the crumbled cheese and the chopped dill. Mix well. Season with salt.
Serve hot with a little sour cream.

Note:
This is a hungarian recipe, made with farmers cheese.
You can use farmers cheese or ricotta cheese for this dish.
You can add a dollop of sour cream just before serving.

4 servings
Tags: hungarian turos csusza recipe, turos laska recipe, turos makaroni recipe, teietei cu branza recipe, pasta with cheese and bacon recipe