GRILLED LOBSTER TAILS WITH SEASONED BUTTER
Lobster has the tendency to be intimidating but not when you use this fool-proof recipe. Throw a steak on the grill while you have it fired up for a surf-n-turf dinner that is sure to impress.
Provided by Soup Loving Nicole
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Whisk melted butter, parsley, and seafood seasoning together in a bowl. Refrigerate until ready to use.
- Preheat an outdoor grill to medium-high heat and lightly oil the grate.
- Using kitchen shears, cut the top portion of each lobster shell lengthwise down the middle. Crack shells open to expose meat. Separate meat from sides of shell. Insert a skewer in each tail lengthwise (this will prevent curling as it is grilled). Brush 1/2 teaspoon of olive oil on the exposed meat of each tail. Season with salt and pepper.
- Place tails on the grill grate, flesh-side down, and grill for 6 minutes. Using tongs, flip tails, and spoon reserved seasoned butter over the top. Grill for 4 minutes more. Serve with lemon wedges.
Nutrition Facts : Calories 276.3 calories, Carbohydrate 0.9 g, Cholesterol 192 mg, Fat 15.4 g, Protein 32.1 g, SaturatedFat 7.9 g, Sodium 539.1 mg
FRENCH BREAD BAGUETTES
Provided by Food Network
Yield Makes 1-1/2 pounds dough, 2 baguettes
Number Of Ingredients 6
Steps:
- Place all ingredients except for the cornmeal, in the order listed into the bread pan fitted with the kneading paddle and secure in the Cuisinart Bread Maker. Press menu button to select the dough program. Press start to mix, knead and rise. For best mixing results, scrape the pan 10 to 15 minutes after the program has started.
- When cycle is completed, remove dough and transfer to a lightly floured surface. Punch to deflate and let rest for 10 minutes.
- Divide dough into two equal pieces. Shape each piece of dough into a long narrow baguette and place on a baking sheet that has been dusted with cornmeal. Cover loosely with plastic wrap and let rise 30 to 40 minutes. While baguettes rise, place a pan of hot water on the bottom rack of the oven and preheat to 425 degrees F.
- Dust dough gently with additional flour. Make 4 diagonal slashes in each loaf about 1/4-inch deep using a serrated knife. Bake bread in preheated oven 25 to 30 minutes until browned and hollow sounding when tapped. Cool on a wire rack. Bread slices best when allowed to cool completely.
TOASTED BAGUETTE
Provided by Ina Garten
Time 20m
Yield 20 to 25 toasts
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Slice the baguette diagonally into 1/4-inch slices. You should have 20 to 25 slices. Place the slices in 1 layer on a baking sheet. Brush each slice with olive oil and sprinkle with salt and pepper.
- Bake the toasts for 15 to 20 minutes or until they are crisp and browned. Serve at room temperature.
BIEN CUIT BAGUETTES
Steps:
- Day before, make the Poolish (the 'starter'). Mix all ingredients together by hand, then cover and allow to ferment overnight.
- Combine all other ingredients in the mixing bowl together except the yeast and the salt. Mix until completely hydrated.
- Then stop the mixing process for 20 to 30 minutes for "autolese". This is the period where the enzymes naturally found in the flour are brought to life by hydration and begin doing their work on the development of dough structure, without inoculating substantial fermentation (that's why we leave the yeast out). Then add the yeast and the salt to the mixture. Then mix the dough to the right consistency. When its done, place in a bowl or tub for 40 minutes. Fold.
- In 40 more minutes, remove from the tub and cut to 400 grams.
- Pre shape, then allow the dough 20 minutes to rest.
- Then shape the final shape (note -- extended to a long shape, classifying the bread as a baguette), place in a linen, and either allow to proof for another 2 hours or so in a warm environment and bake, or place in a retarder overnight. Then bake in the morning. Bake at about 460 degrees F for about 20 minutes.
GRILLED RIBEYES WITH HERB BUTTER
I make this recipe for special occasions. The tantalizing fragrance of the herbs de Provence is unforgettable. The seasoning and herb butter goes well with filet mignon, T-bone and steak strips, too. -John Baranski, Baldwin City, Kansas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a shallow dish, combine the first 8 ingredients. Add the steaks and turn to coat. Cover; refrigerate overnight., Drain and discard marinade. Combine the steak seasonings; sprinkle over steaks., Grill steaks, covered, over medium heat or broil 3-4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., For herb butter, in a small bowl, beat the butter, parsley and horseradish until blended. Spoon 1 tablespoon herb butter over each steak.
Nutrition Facts : Calories 976 calories, Fat 77g fat (31g saturated fat), Cholesterol 232mg cholesterol, Sodium 1271mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 61g protein.
GRILLED CORN WITH SEASONED BUTTER
Nothing brings out the flavor of corn on the cob like grilling it. Build even more heat with a simpled seasoned butter made from salt, black pepper, paprika, and cayenne pepper.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 4
Steps:
- Heat grill to medium. Remove outer layers of husks from 8 ears corn. Grill corn, turning often, until kernels burst easily when pressed, 15 to 20 minutes (husks will be quite charred).
- Meanwhile, make Seasoned Butter: In a small bowl, mix together 1/2 cup melted butter and 1/2 teaspoon salt. Add 1/2 teaspoon black pepper, or a combination of 1/2 teaspoon paprika and 1/4 teaspoon cayenne pepper.
- Peel back husks and silks from corn, brush with seasoned butter, and serve.
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