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Wednesday, February 23, 2011

Lobster Saucier


WOW! This is fantastic. It so easy to do. I got the lobster ravioli from Sam's Club. The ravioli is stuffed with real lobster and cheese, all I had to do, was to make the sauce. I made the same type of sauce as the Chicken D'Iberville, but with a couple of lobser tails. If you want to do some entertaining, this is the perfect meal to prepare.

Ingredients:

2 1lb Lobster tails (Steamed)
1 Package of Lobster Ravioli
2 Cups of heavy cream
1 Tbs. Sundried Tomatoes (Diced)
1 Tbs. Fresh Basil (Chopped)
1 Tbs. Sundried Tomatoe Pesto
3 Tbs. Fresh grated parmasian cheese.
2 Cloves of minced garlic
1/4 Cup Pinot Grigio wine


Recipe:

Either steam the lobster tails yourself or have the seafood department of your store steam the tails for you. Once the lobster is steamed, remove the meat from the tails and dice the meat. In a sauce pan, coat the bottom with evoo and a pat of butter, then add the minced garlic, diced sundried tomatoes, chopped basil, and the diced lobster meat, and saute' for a minute then add the Pinot Grigio, the heavy cream and the sundried tomatoe pesto, and stir until everything is mixed well, then reduce the heat, add the parmasian cheese and simmer, stirring ocassionally.
In a seperate pot, of  boilong water with about 3 tablespoons of salt in the water, add the lobster ravioli and boil for approximately 3 to 4 minutes, then remove the ravioli from the water and place in the sauce to coat the ravioli, then serve.

Tuesday, February 22, 2011

Chicken D'Iberville


This is a great pasta dish that anyone can do. This takes about 30 minutes from start to finish and everyone will think that you spent hours in the kitchen. I will show you how easy it is and that there is no need to feel intimadated about cooking fantastic pasta. With a little inspiration from Sandra Lee with her Semi Homemade and Rachel Ray with her 30 minute meals, you will be ready to Throw Down with Bobby Flay and invite Guy Fieri over for his Big Bite. 

Ingredients:
1 Package of Fresh Chicken Ravioli (Found in the fresh pasta section in your grocery,)
2 or 3 Boneless and skinless chicken breast
3 Sundried Tomatoes (Diced)
1 Tbs Sundried Tomatoe Pesto
2 Cups of Heavy Whipping Cream
2 Cloves Minced Garlic
5 or 6 Fresh Basil Leaves (Chopped)
1/4 Cup of Pinot Grigio Wine
Fresh Parmasian Cheese
Extra Virgin Olive Oil (EVOO)

Recipe:
Season the chicken breast on both sides with kosher salt and ground black pepper. Cook the chicken in a skillet using EVOO. Once the chicken is done, remove from the skillet then add the minced garlic, sundried tomatoes, and the fresh basil. Then add the Pinot Grigio wine to deglaze the skillet. Then add the 2 cups of heavy cream and about 2 tablespoons of the paramsian cheese, and the tablespoon of sundried tomatoe pesto, and stir to mix everything well. Reduce heat and simmer until sauce begins to thicken. While the chicken is cooking, in a large pot, bring about 4 cups of water to boil and add 3 pinches of kosher salt to the boiling water.
When you begin to simmer the sauce, place the fresh ravioli pasta into the boiling water and cook for about 3 minutes. Then remove the ravioli from the water, using a slotted spoon or stainer and place directly into the sauce. Coat the ravioli with the sauce and then plate it. Take the chicken breast and cut into about 1 inch squares and place on top of the pasta, garnish with fresh grated parmasian cheese and serve.