Ingredient:
- 1 (21 lb.) live Maine lobster
- 4 strips bacon, fine dice
- 1/2 med. onion, fine dice
- 1/4 med. green pepper, fine dice
- 1/4 med. red pepper, fine dice
- 1/4 med. yellow pepper, fine dice
- 1/4 sm. jalapeno pepper, fine dice
- 1/2 stalk celery, fine dice
- 1/2 med. carrot, fine dice
- 1/2 c. diced green chilies, canned
- 1/4 lb. unsalted butter
- 1/2 c. all purpose flour
- 6 c. lobster stock or 1 tbsp. lobster
base and 6 c. water
- 1 tbsp. tomato paste
- 1 c. corn, cut off the cob
- 1 c. cream style corn
- 1 sm. smoked hamhock
- 2 med. baking potatoes, peeled and
cut into 1 inch square dice
- 1 bunch cilantro, fine chop
- 2 stalks green onions, fine bias cut
- 2 c. heavy whipping cream
- 1 tsp. Lenard's southwestern
seasoning blend
- 1/2 lemon juice
- Salt and ground black pepper, to taste
Direction:
Steam lobster 17 minutes, let cool and remove from shell. Save shells to make lobster stock if desired. Saute bacon until crispy in sauce or small stock pot. Add: onions; green, red, yellow and jalapeno peppers; celery and carrots, cook until soft. Add: tomato paste and green chilies. Add: lobster base, if that is your choice over stock. Cook 3 mintues stirring constantly over medium heat. Add: 1/2 of the unsalted butter and cook until melted. Add: flour and cook 3 more minutes. Roast corn kernals in an oven on a baking sheet or other flat pan until slightly browned and add to chowder. Add: cream style corn; southwestern seasoning and smoked hamhocks. Add: stock or water, if using base. Cook for 1/2 hour keeping at a slow boil, stirring constantly. Add: potatoes and cook for another 15 minutes. If too thick add more stock or water to desired consistency. Add: green onions; cilantro and lemon juice. Slowly Whisk in cream and the remaining butter until melted. Season with salt and black pepper to taste. Serves 12 people. |
Ingredient:
- 3 eggs, separated
- 2 cups milk
- 1 cup plus 3 tablespoons sugar, divided
- 4 tablespoons cornstarch, divided
- 1 teaspoon vanilla
- 2 tablespoons or 1/4 stick butter
- 2 bananas, sliced
- vanilla wafers
Direction:
In a large glass bowl, beat egg yolks. Add the milk and continue beating. When smooth and bubbly on top, add 1 cup of the sugar and 3 tablespoons of the cornstarch. Beat until well combined.
Cover the bowl with plastic wrap and puncture a hole in top with a knife. Cook in microwave on HIGH for three minutes. Whisk and re-cover with plastic wrap. Microwave on HIGH for another two minutes. Add vanilla and butter. Mix well and add banana slices.
MERINGUE
In another bowl, beat egg whites and add the remaining tablespoon cornstarch and the three tablespoons of sugar. Beat well until stiff peaks form. Spread the meringue over the pudding mixture. Bake at 400 degrees F. for 6 to 8 minutes or until brown. When done, line pudding with vanilla wafers.
|
