Sunday, June 30, 2019

Pickled Quail Eggs #NationalPickleMonth


July is National Pickle Month! And, as we all know, I'm a little pickle obsessed. I have pickled everything from blueberries and pumpkin to radishes and ramps. So, I invited some blogging friends to join me in kicking off the month. Here's the pickle line-up...

Pickled Quail Eggs 

I had received some quail eggs from friends and was excited to pickle them. Another friend said that she had tasted pickled quail eggs recently. I piped up, "I have some quail eggs!" Of course you do, she said.

Ingredients


  • 12 quail eggs
  • 1 shallot, peeled and sliced
  • 1/2 C vinegar (I used white vinegar)
  • 1/4 C water
  • 1 T sea salt
  • 1 t organic granulated sugar
  • 1 t dill seeds
  • 1 t red pepper chile flakes
  • sprigs of fresh thyme
  • Also needed: sterile jar with lid

 Procedure

Place quail eggs in a pot and cover with water. Bring to a boil. Boil for 1 minute. Remove from heat and let cool in the cooking water for 3 minutes. Drain and rinse. When cool enough to handle, peel and set aside.


Place dill and chile flakes in your sterile jar. Layer in sliced shallots, peeled eggs, and fresh thyme.

Combine vinegar, water, salt, and sugar in a sauce pan. Bring to a simmer. Swirl until the sugar and salt is completely dissolved. Pour the hot liquid over the eggs. Cover with a lid, then marinate for at least 24 hours before serving.


I still haven't decided if I will use these on a cheeseboard or as a garnish for some 4th of July Bloody Marys. We'll see. Stay tuned...

You're Invited: The Guernsey Literary And Potato Peel Pie Society #FoodNFlix


This month, I am hosting Food'N'Flix, the movie-watching, food-making group rallied by Heather of All Roads Lead to the Kitchen. So for July's Food'N'Flix, I chose The Guernsey Literary and Potato Peel Pie Society.*

This was a movie that I started on the plane to Denmark, over the holidays, but I dozed off during the twelve hour flight and forgot all about the movie. Something jogged my memory recently and I decided to watch it. And I found it so charming, I opted to host it for this month's event...and suggested it for one of my book groups this month also.

My older son came in when I was about halfway through the movie and sat down with me. At the end, this was his synopsis: "It's a bunch of crazies on an island with books...and gin. No wonder you like this movie. Those are your people." Probably true. But I am hoping that my fellow Food'N'Flixers and Lit Happens Book Clubbers agree.

I can't seem to find the movie for sale on Amazon in the correct format, but you can stream it on Netflix. And I have included a link to the book in case you want to read it before or after you watch. I watched the movie first, then read the book.

Based on the novel by Mary Ann Shaffer and Annie Barrows and directed by Mike Newell, I was immediately taken with the characters and story of The Guernsey Literary and Potato Peel Pie Society. Lily James plays free-spirited writer Juliet Ashton who travels to Guernsey, one of the channel islands, and becomes involved with the delightful eccentric crew that makes up The Guernsey Literary and Potato Peel Pie Society. She decides to write about the book club That was formed during the German occupation of Guernsey in WWII.

The Trailer

How to Participate
I hope you'll join the fun. Watch the movie, then post about it on your blog with a link back to this post and to Food'N'Flix. Use of the logo is optional.

Your post must be current (during month of film). And of course we don't mind if your post is linked to other events...the more the merrier. Have fun with it!

Email your entries to me at: constantmotioncamilla [at] gmail [dot] com and include...

  • Your name
  • Your blog's name and URL
  • The name of your dish and the permalink to the specific post you're submitting
  • Attach a photo of any size (or just give me permission to "pull" one from your post)
  • Indicate "Food 'n Flix Submission" in the subject line

Deadline for submission: July 29th. 
I will have the round-up posted by the 31st.

*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.

Saturday, June 29, 2019

Bánh Mì Dogs #OurFamilyTable


Christie of A Kitchen Hoor's Adventures rounded up the bloggers to share hot dog recipes today. She wrote: "Let's all pay homage to that fun, summer friendly, delicious burger side kick; the hot dog! Give those epic burgers a run for their money and make some epic hot dogs."

Hot Diggity Dogs


We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

Bánh Mì Dogs

My favorite podcast is FoodStuff. And Anney and Lauren got frank about hot dogs; you can hear that here, but I'll give you a few snippets.

Let's start with a definition: "A hot dog is a tube of fine-ground meat, usually beef or beef and pork, seasoned with stuff like coriander, mustard seed, pepper, nutmeg, cloves, paprika, garlic, sugar, and salt. Usually cured. Sometimes smoked. ...Savory, salty, spiced...it's simply a type of pre-cooked sausage." Frankfurter or wiener or wienie are other names for them, too.

As far as the meat goes, all-beef, beef and pork, turkey, and caribou have all been turned into hot dogs. Anything goes.

The average American consumes 60 hot dogs. I find that stunning. I have maybe two a year.

Many Americans believe there is a "proper hot dog" and everyone else is wrong. "Ketchup is 'unacceptable'." According to Lauren, it's only a hot dog if it's on a toasted bun with brown mustard and sauerkraut.

So, I decided to go off the deep end and offer a hot dog with all of the fixings of my favorite sandwich, the Vietnamese Bánh Mì, including pickled carrots and zucchini and roasted peppers.


Pickled Carrots and Zucchini
  • 4 to 5 medium carrots, julienned
  • 4 to 5 organic zucchini, peeled and thinly sliced (I used a mandolin slicer)
  • 4 T organic granulated sugar
  • 2 T fish sauce
  • 1/2 C rice wine vinegar
  • 1 t sesame oil
  • 2 t minced cilantro

To Assemble
  • 4 hot dogs (I used 100% grass-fed beef dogs)
  • 4 rolls or buns (traditional would be French baguettes, but cut to the length of the hot dog)
  • fresh cilantro
  • roasted peppers
  • sriracha hot sauce
  • mayonnaise
Procedure

Pickled Carrots and Zucchini
(This can be done the night before, but should be done at least six hours before serving.)

Place julienned carrots and sliced zucchini in separate bowls. Bring the sugar, vinegar, and fish sauce to a simmer. Stir till the sugar is dissolved. Stir in the sesame oil and cilantro. Divide the hot liquid in half and pour half over the carrots and half over the zucchini. Make sure the vegetables are as submerged as possible. Set aside until ready to serve.


To Assemble
Heat your hot dogs on a grill or grill pan. Toast the bread on the grill, too.



Open up each piece of bread. Spread mayonnaise on one side, sriracha on the other. Place the hot dog on the bread. Top with picked carrots, pickled zucchini, roasted peppers, and fresh cilantro. Enjoy!

Thursday, June 27, 2019

A Definitive Chocolate Cake


At the beginning of the month I posted a photo of R's birthday cake with the caption - "His requests: Bánh mì and a chocolate cake...in the woods." This was the cake.


What followed was an illuminating exchange of amicable banter about what makes a chocolate cake a chocolate cake. I had - wrongly, as it turned out - assumed that if I put chocolate frosting on the cake, regardless of the cake-part, it was a 'chocolate cake.'

Kathey posted: My friend Camilla is an amazing food blogger and experimenter. She posted a photo of a cake she deemed chocolate, and a friendly back and forth ensued as to what really constitutes a “chocolate cake.” Now I’m curious: how chocolatey does a cake have to be for you to consider it a chocolate cake? For me, the cake and frosting both have to have chocolate involved. I think Alla feels the same way. What do the rest of you think? Monday morning musings as I eat my breakfast.

Responses included...

"Its [sic] what's on the inside that counts with me. If you put strawberry cream frosting on a cake and I cut into it and it's chocolate, I'm like Ugh..... it's chocolate. But, if you put chocolate frosting on a pound cake, it's a pound cake with chocolate frosting."

"True chocolate cake is one where the cake, frosting and other edible decorations are chocolate."

"I like specifity [sic] in language: chocolate cake means the cake is chocolate. Then you name the icing. Examples: chocolate cake with chocolate frosting, chocolate cake with buttercream frosting, pound cake with lemon frosting, etc."

"I’m leaning with the crowd...as long as the cake is chocolate, it’ll pass. But chocolate frosting on its own does not a chocolate cake make."

There were more. But, perhaps my favorite response was from my own husband who was shocked that I even had to ask. "It's in the definition: chocolate CAKE. Clearly it's the cake layers that have to be chocolate."


Fine. So, I set out to redeem myself and make a chocolate cake that fit the definition. I made chocolate cake layers and chocolate buttercream; I did fill the cake with nutella, because it was easy, but you can make chocolate ganache if you like or just use more of the buttercream!

Ingredients

Chocolate Cake Layers makes two 9" rounds 
  • 3/4 C + 1 T unsweetened cocoa powder, divided
  • 1-1/2 C strong brewed coffee
  • 1/2 C whiskey (you can use rum, too)
  • 1-1/2 sticks butter, cubed + more for greasing the pans
  • 1 C organic granulated sugar
  • 1 C organic brown sugar
  • 1 C semisweet chocolate, chipped
  • 2 C all-purpose flour
  • 1 1/2 t baking soda
  • 3/4 t kosher salt
  • 1/4 t ground black pepper
  • 1/8 t ground cloves
  • 1/2 t ground cinnamon
  • 4 large eggs
  • 1 t pure vanilla extract
  • 1 t coffee extract (use more vanilla if you don't have this)

Chocolate Buttercream
  • 5 large egg yolks
  • 1/3 C water
  • 1 C organic granulated sugar
  • 1 T organic corn syrup
  • 2 C butter, softened
  • 1/3 C unsweetened cocoa powder
  • 1 t coffee extract (use vanilla if you don't have this)

Assembly

  • nutella, optional


Procedure

Cake
Preheat oven to 325 degrees F. Butter pans and set aside.

In a medium saucepan add 3/4 C cocoa powder, coffee, whiskey, and butter. Whisk the ingredients over low heat until the butter is melted and everything is well-combined. Add in the granulated sugar and brown sugar. Stirring until combined. Remove the pan from the heat.

In a small mixing bowl toss together the chocolate chips and 1 T cocoa powder. This helps the chips stay suspended in the batter and not sink to the bottom!

In another large mixing bowl combine the flour, baking soda, salt, pepper, cloves, and cinnamon. Whisk the eggs into the cooled chocolate mixture and stir in the extracts. Fold the dark chocolate chips into the batter.

Divide the batter between the two pans and place in the oven. Bake for about 1 hour. The top should spring back when pressed gently. Remove from oven and let the cakes cool completely before assembling the cake. You can use the layers as is or slice them in half for a four-layer cake! 

Chocolate Buttercream
Place egg yolks in a mixing bowl and beat on high until they are thick, pale, and ribbon off the whisks.

Combine water, sugar, and corn syrup in a small saucepan. You can attach a candy thermometer to the side; I just kept testing until it reached soft-ball stage. If you're using a thermometer, heat until it reaches 238 degrees F. For testing otherwise, dip a spoon into the syrup, then into ice cold water. The syrup should immediately set up into a soft ball. Mine took about 8 minutes to reach the correct consistency.

Once the syrup is ready, remove it from the heat. While one hand hold the mixer, use the other hand to pour the syrup into the yolks. When all of the syrup is added, turn the mixer up to high and beat until the yolks have doubled in size and have reached medium peak stage. The bowl should be cooled and just lukewarm to the touch. Mine took about 9 minutes.

Begin adding butter, one tablespoon at a time, mixing well after each addition. The more butter you add, the more firm the buttercream will be. Once your buttercream resembles what you think of as buttercream, add in the cocoa powder and extract. Beat until just combined.


Once the cake layers have cooled completely, use a serrated knife to cut the layers flat.


Spread a generous amount of nutella between each layer and place them on your serving platter. Smooth the buttercream over the top and along the sides. Refrigerate until the buttercream sets, but let it sit at room temperature for at least 10 minutes before serving.


I brought this to a Buen Viaje! picnic with our friends before they headed home to Spain for the summer.


There you have it - my definitive chocolate cake. It fits the definition! Chocolate cake layers plus chocolate frosting. Yum.

California Kurobuta Bloody Mary Meatballs


If ever there was a cocktail that was no-fail, the Bloody Mary - and all its variations - would be it, for me. I don't think I've ever had a bad Bloody Mary; I mean, I've had some that are phenomenal and, obviously some are better than others. But it's pretty tough to screw up spiked spicy tomato juice, right?


So when I saw a listing for a Bloody Mary event later in the year, I decided to see how else I could use those flavors that I love in something other than a drink. Don't get me wrong, I will use this event as an excuse to try my hand at making a Bloody Geisha (swapping in sake for vodka), a Brown Mary (whiskey instead of vodka), a Green Mary (using tomatillo juice instead of tomato), and so much more!


But I started with a meatball variation because we had gone to a party and two of mine didn't get to try any of the meatballs I brought. I had some ground pork from my friends at California Kurobuta Pork. You can read the article about Jack Kimmich in the Winter 2016 issue of Edible Monterey BayHome on the Range by Rosie Parker. Jack's Bacon Bus parks in a local parking lot on the third Monday of every month. And I try to head over there whenever I can.

The Kimmich's Berkshires live in pastures and wooded areas and enjoy with unlimited access to pasture plants, cattails, dirt, bugs, grubs, and roots. They supplement the pigs' diet with seasonal fruits, nuts, and vegetables from neighboring farms and local grain processors. I always smile at the photo on display in the bus of the pigs eating local apricots during the summer.

Ingredients serves 4 to 6

  • 1½ lb ground pork (I used California Kurobuta pork)
  • ½ C almond meal (you can use breadcrumb if you prefer)
  • 1 egg
  • 2 T prepared horseradish
  • 2 T tomato chutney (you can use tomato paste if you prefer), divided
  • 1 to 2 t minced garlic
  • 2 t Worcestershire sauce
  • 1 t hot sauce (adjust to taste, I used sricracha)
  • 1 t ground smoked paprika
  • 1 t ground sweet paprika
  • ½ t ground coriander
  • 2 C tomato sauce
  • 1/4 C beef broth 
  • 1/4 C vodka (you can use more broth if you want to avoid the alcohol)
  • freshly ground salt
  • freshly ground pepper

Procedure

Place ground pork, almond meal, egg, horseradish, 1 T chutney or tomato paste, garlic Worcestershire sauce, hot sauce, both paprikas, and coriander in a large mixing bowl. Use your hands to incorporate all of the ingredients together. Set aside.

Place tomato sauce, beef broth, and vodka in a large rimmed pan. Whisk together and bring to a simmer over medium heat.

Drop walnut-sized meatballs into the sauce and cook until firm to the touch, approximately 15 minutes. Try not to overcook them.

Use a slotted spoon to remove the meatballs from the sauce. Turn the heat up to high and reduce the sauce by half. It should be thickened to the consistency of ketchup. Remove from heat and add the meatballs back into the pan. Season to taste with salt and pepper as needed.

Toss to coat with the sauce, then turn the meatballs out onto a serving platter. Serve immediately. You can also serve these at room temperature.

Tuesday, June 25, 2019

The Art of Simmering Memories #FoodieReads


These three books are on D's summer reading list for Honors English. And since I had never read any of them, I decided to dig in while he was reading one of his other assigned books.

I already posted about Licorice Laces, Orange Soda, and the curious incident of the dog in the night-time; but this post is about The Diving Bell and The Butterfly by Jean-Dominque Bauby*.

Quick synopsis: Bauby, editor-in-chief of French fashion bible Elle magazine, suffers a devastating stroke at age 43. The damage to his brain stem leaves him with locked-in syndrome - almost completely paralyzed and only able to communicate by blinking his left eye. Bauby painstakingly dictates his memoir via the only means of movement and expression left to him. I read that the book took approximately 200,000 blinks to write with the average word taking approximately two minutes to convey and transcribe. And on March 9, 1997, just two days after the book was published, Bauby died of pneumonia.

Before I picked this up, I had never heard of Jean-Dominque Bauby, never heard of the book, and never knew that it was adapted into a movie. And, after reading it, I'm not sure I want to watch the movie. I was tearing up as I read. I fear that the movie, if well done, would have me bawling in my living room. We'll see...

Tears welled up in my eyes as I finished this book, not because of the tragedy of Bauby's illness, but because I was overcome with gratitude for life. This is very quick read. It's inspiring, engrossing, and considering Bauby’s condition, there is a surprising amount of humor in it. Though you can't help but feel incredible empathy towards him, this is not a woe-is-me memoir. It is an appreciation of being alive.

Though Bauby is no longer able to enjoy food, he describes his memories of food: even as "a tube threaded into my stomach, two or three bags of brownish fluid provide my daily caloric needs. For pleasure, I have to turn to the vivid memory of tastes and smells, an inexhaustible reservoir of sensations. Once I was a master of recycling leftovers. Now I cultivate the art of simmering memories. You can sit down to a meal at any hour, with no fuss or ceremony. If it's a restaurant, no need to call ahead. If I do the cooking, it is always a success. The boeuf bourguignon is tender, the boeuf en gelée translucent, the apricot pie possesses just the requisite tartness. Depending on my moon, I treat myself to a dozen snails, a plate of Alsatian sausage with sauerkraut, and a bottle of late-vintage golden Gewürztraminer; or else I savor a simple soft-boiled egg with fingers of toast and lightly salted butter. What a banquet!" (pg. 36).

Also, he remembers seasonally, he says, "...I scrupulously observe the rhythm of the seasons. Just now I am cooling my taste buds with melon and red fruit. I leave oysters and game for autumn - should I feel like eating them, for I am becoming careful, even ascetic, in matters of diet. ...But today I could almost be content with a good old proletarian hard sausage trussed in netting and suspended permanently from the ceiling in some corner of my head" (pg. 37).

Do you have food memories that bring back vivid sensations of taste and smell? What are they?

*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.



Click to see what everyone else read in June 2019: here.

Sunday, June 23, 2019

Licorice Laces, Orange Soda, and the curious incident of the dog in the night-time #FoodieReads


This book - the curious incident of the dog in the night-time by Mark Haddon* - has been on my radar for years. A friend recently placed it in his top seven most influential reads of his life. But I never found the occasion to read it till it appeared as an option on D's summer reading list. In fact, there were multiple books on his list that I had never picked up. So, we bought them, and I breezed through three of them this week.

On the Page
Christopher John Francis Boone knows every prime number up to 7,057. He loves animals, especially his pet rat Toby. Being on the autistic spectrum, he lacks understanding of human emotions. He cannot stand being touched. And he despises the colors yellow and brown.

This book has at its core Christopher's quest to investigate the suspicious death of a neighborhood dog named Wellington. But it's really a jaunt through the mind of an autistic boy just navigating his life.

He narrates: "This will not be a funny book. I cannot tell jokes because I do not understand them. Here's a joke, as an example. It is one of Father's, His face was drawn but the curtains were real" (pg. 8).

Haddon gives an eloquent peek into how Christopher's brain works. "My memory is like film. That is why I am really good at remember things, like conversations I have written down in this book, and what people are wearing, and what they smell like, because my memory has a smelltrack which is like a soundtrack. And when people ask me to remember something I can simply press Rewind and Fast Forward and Pause like on a video recorder, but more like a DVD player because I don't have to Rewind through everything in between to get to a memory of something a long time ago. And there are no buttons, either, because it is happening in my head" (pg. 76).

I will be interested to hear the discussion about this and the other books when D goes back to school in August.

On the Plate
While this isn't a foodie book, there is plenty of food mentioned. And food, really preparing meals for Christopher's sustenance, is one of the only ways that Christopher and his father actually seem to interact.

When his mother dies, Mrs. Shears comes over to cook dinner for Christopher and his father. "And then she made us spaghetti and tomato sauce. And after dinner she played Scrabble with me and I beat her 247 points to 134" (pg. 28).

Since his mother is gone, Christopher's dad must prepare his meals. "'What do you fancy for chow tonight?' Chow is food. I said I wanted baked beans and broccoli. ...Then I went into the kitchen and had my baked beans and broccoli while Father had sausages and eggs and fried bread and a mug of tea" (pg. 96).

His foods can't be certain colors and the foods certainly can't touch. One evening, his father suggests, "'I'll stick one of those Gobi Aloo Sag things in the oven for you, OK?' This is because I like Indian food because it has a strong taste. But Gobi Aloo Sag is yellow, so I put red food coloring into it before I eat it. And I keep a little plastic bottle of this in my special food box" (pg. 67).

I will be trying to make a Battenburg cake. But that will be for another post. This time, I just decided to pick up some licorice and orange soda. The boys were thrilled to have what they called a 'junk food' adventure. All things in moderation, boys! Here was my inspiration...

When he visits Mrs. Alexander to question if she saw anything related to Wellington's murder. She invites him in for tea, but he declines because he doesn't go into other people's houses. "'Well, maybe I could bring some out here. Do you like lemon squash?' I replied, 'I only like orange squash'" (pg. 41). I actually have no idea what orange squash is, but the picture that popped into my head was Fanta!

When Christopher runs away from home, he writes, "I opened up my special food box. Inside was the Milkybar and two licorice laces and three clementines and a pink wafer biscuit and my red food coloring. I didn't feel hungry but I knew that I should eat something because if you don't eat something you can get cold,so I ate two clementines and the Milkybar. Then I wondered what I would do next" (pg. 124).

Now I wonder what I'll read next.... Suggestions?

*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.



Click to see what everyone else read in June 2019: here.

The Martinotti Method, Summer Solstice, and Roasted Lobster #Sponsored #ItalianFWT

This is a sponsored post written by me in conjunction with and in preparation for the July #ItalianFWT event.
Wine samples were provided for this post and this page may contain affiliate links

Next month - July 2019 - I am hosting the #ItalianFWT group as we delve into tasting and pairing Prosecco DOCG. You can read my invitation to the Italian Food Wine Travel bloggers here - You're Invited: Tanti Auguri (Many Wishes), Prosecco DOCG!! And you can read about my first exploration here, where I looked at the difference between Frizzante and Spumante.

The Martinotti Method

I decided to open up my second bottle from the Corsorzio*, the Conegliano Valdobbiadene Prosecco Superiore Millesimato Extra Dry from Prosecco Toffoli. And, in doing research, I came across a new-to-me term: the Martinotti Method.

The characteristic sparkle of today’s Prosecco is the result of advances in science. The original design of the autoclave - a pressurized chamber to raise temperature and pressure to higher than ambient - was developed by French chemist Edme-Jules Maumené in 1852. He used wooden tanks to draw off wine and bottle it in a pressurized state. The system was unreliable and inefficient. 

Decades later, in 1895, an Italian named Federico Martinotti refined Maumené’s design, still using wooden tanks but making it more adapted to commercial use. But, then, in 1907, Martinotti’s design was perfected and patented by another Frenchman, Eugène Charmat, utilizing newly available stainless steel. It's Charman's iteration that provides the basic blueprint for production tanks today. However, the process is still referred to as the Martinotti method in Prosecco; but outside of Italy it is known as the Charmat method.

Since this is about Prosecco Superiore, I'll use the term 'Martinotti Method' for this wine!


The grapes for this 100% Glera Prosecco Superiore hail from a town in the heart of the DOCG Conegliano – Valdobbiadene area: Refrontolo.


To the eye, this poured a pale golden color with milky white bubbles and a fine, persistent perlage. On the nose, there were stong notes of fruit, flowers, and citrus. Just sticking my nose in the glass brought a smile to my face. And, on the palate, this was dry and refreshing. It was the perfect pour for an al fresco Summer Solstice dinner.

Summer Solstice

The Summer Solstice, at least in the Northern hemisphere occurs in June and marks the longest day of the year. Typically we celebrate with a lovely picnic. And this year was no exception.


And I was inspired to serve roasted lobster because that bowl of clarified butter always reminds me of the sun!

Roasted Lobster

Lobster may feel decadent and complicated to make. In reality, it's a dinner that I can have on the table in about 30 minutes, so it's a perfect meal after a long workday.


Ingredients serves 4

  • 4 lobster tails (mine were approximately 8 ounces each)
  • 2 T butter
  • 1 t crushed oregano
  • 1 t crushed garlic
  • freshly ground salt
  • freshly ground pepper
  • clarified butter for serving


Procedure
Preheat the oven to 450 degrees F.

Using kitchen shears, cut each lobster tail down the back, stopping at the last segment before the tail piece.

Bend back the tail until you hear a loud crack. Slip a knife between the meat and the bottom membrane, freeing tail meat from the shell.


Pull the meat up and over the shell, closing the shell shut beneath it.


The tail meat, then, piggybacks on top of the shell. 


Place all four tails on a silicone mat or parchment paper-lined baking sheet. Melt 2 T butter and whisk in oregano and garlic. Coat the lobster meat with a generous coating of butter and sprinkle with salt and pepper.

Roast for 15 minutes. Remove from the oven and serve immediately with clarified butter.

 

The Conegliano Valdobbiadene Prosecco Superiore Millesimato Extra Dry from Prosecco Toffoli was a lovely bottle with which to continue my Prosecco DOCG adventures. And I was excited to toast the start of summer with a glass or two. I served this with Burrata and Anchovies, Panzanella, and a green salad.


At the end of the longest day of the year, we were left with lobster shells, popped corks, sated bellies, and smiling faces. Stay tuned for more pourings and pairings. I can't wait to share what I'm learning about Prosecco DOCG with you all. Cin cin. 


Find the Consorzio
on the web, on Facebook, on Twitter, on Pinterest, on Instagram
Find Prosecco Toffoli
on the web, on Facebook, on Instagram

*Disclosure: I received sample wines for recipe development, pairing, and generating social media traction. My opinions do not necessarily reflect the opinions of the organizer and sponsors of this event.

Share Buttons