COOKING WORD GAME
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Granny’s Punch
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Just for you.. Mia
Stuffed Lobster Tails Supreme
Ingredients :
8 x Frozen lobster tails, defrosted
5 tbl Butter or margarine
4 tbl Flour
1 tsp Salt
1 tsp Paprika
Cayenne to taste
2 cup Light cream
2 tbl Lemon juice
1/4 cup Cracker crumbs
1/4 cup Grated Parmesan cheeseMethod :
* Cook lobster tails in boiling salted water until pink and tender or as package directs. Drain. With scissors, cut meat away from the shells and dice. Rinse the shells and set aside.
* Saute the lobster meat in 4 tbsp. butter in large frying pan for 2-3 minutes. Remove the lobster from the pan. Blend in the flour, salt, paprika, and cayenne and cook for 1-2 minutes.
* In a separate pan, heat the cream and then add to the flour mixture, stirring constantly, until mixture thickens and boils 1 minute. Stir in the lemon juice. Add lobster.
* Spoon filling into the lobster shells. Mix together the cracker crumbs, cheese, and remaining tbsp. butter and sprinkle this mixture over the lobster. Bake at 450 F for 10 minutes, or until top is golden.
* Yield: 4
servings.Thanks OC…my mouth is watering. I may have to make a trip to Omaha Steaks to pick some tails up. 😀
Habenero Sauce
Eerie Witch’s Brew
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Ingredients :
4 cup Cranberry juice cocktail
1 cup Chopped candied ginger (1 jar)
3 med Oranges
1 can (12-oz) thawed frozen apple juice concentrate
1 can (6-oz) thawed frozen limeade concentrate
2 cup Seedless grapes
4 cup -Water
2 bot (32 oz each) ginger ale
1 lb Dry ice -up to 2 lbsMethod :
* A smoking cauldron of punch made with grapes and orange peel masquerading as eyeballs and worms.
* A SERIOUS CAUTION: never touch dry ice; use tongs to handle
* In a 1 to 2 quart pan, bring 1 cup of cranberry juice and candied ginger to a boil over high heat. Boil, uncovered, about 2 minutes, set aside.
* With a vegetable peeler, pare peel (colored part only) from oranges; cut peel into thin 2-inch-long worms; or use an Oriental shredder to make long shreds. Add orange peel to cranberry mixture. Cover and chill at least 4 hours or as long as overnight.
* Juice oranges; put juice in a 6 to 8 quart pan or heavy bowl. Stir in cranberry-ginger mixture, the 3 cups cranberry juice, apple concentrate, limeade, grapes and water. If made ahead, cover and chill up to 2 hours. Add ginger ale and about a 1 pound piece of dry ice (DO NOT put small pieces in punch or cups); ice should smolder at least 30 minutes. Ladle into cups. Add any remaining ice when bubbling ceases.
* Makes 5 quarts; allow about 1-1/2 cups for a serving.
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