Caribbean Lobster Tails Exquisita

__________________________________________________

             FOOD FUNNY
__________________________________________________

Here is a classic food funny that has been making the rounds for
years. Thanks to Irene DiCaprio in Connecticut for sending it to us.

It is with the saddest heart that I must pass on the following news.
Please join me in remembering a great icon of the entertainment
community. The Pillsbury Doughboy died yesterday of a yeast
infection and complications from repeated pokes in the belly. He
was 71.

Doughboy was buried in a lightly greased coffin. Dozens of celebrities
turned out to pay their respects, including Mrs. Butterworth, Hungry
Jack, the California Raisins, Betty Crocker, the Hostess Twinkies
and Captain Crunch. The grave site was piled high with flours. Aunt
Jemima delivered the eulogy and lovingly described Doughboy as
a man who never knew how much he was kneaded. Doughboy rose
quickly in show business, but his later life was filled with turnovers.
He was not considered a very smart cookie, wasting much of his
dough on half-baked schemes. Despite being a little flaky at times,
he still, as a crusty old man, was considered a roll model for millions.

Doughboy is survived by his wife, Play Dough; two children John
Dough and Jane Dough; plus they had one in the oven. He is also
survived by his elderly father Pop Tart. The funeral was held at 3:50
for about 20 minutes.

__________________________________________________

             TODAY'S RECIPES
__________________________________________________

A VERY SPECIAL MEAL

On Valentine's Day my wife and I celebrate our union with our dear
friends Gary and Cheryl, who were our hosts and witnesses in the
Virgin Islands when we were joined on the beach in holy matrimony!
Our Valentine's meals are always memorable but we will never forget
our first married meal together. The following recipes are in honor of
this special day and our friends Gary and Cheryl.

This is a very close rendition of our very first Valentine's Day entree.

Caribbean Lobster Tails Exquisita

6 live lobsters
1/2 cup melted butter
juice of 2 limes
3 cloves garlic, minced
1 tsp. salt
1 tsp. freshly ground black pepper
lime wedges, and fresh cilantro for garnish

Sauce:
1/2 cup butter
1 sm. green pepper, seeded and finely chopped.
1 sm. white onion, finely chopped
2 sprigs fresh parsley, finely chopped
2 sprigs fresh cilantro, finely chopped
3 TBS all-purpose flour
1/2 cup tomato sauce
1 12-ounce can evaporated milk
1 TBS Worcestershire sauce
1 TBS Dijon mustard
1 TBS hot red pepper sauce (optional)
1 tsp. kosher sea salt, #RSS090
1 tsp. white pepper
4 egg yolks
1/3 cup chicken stock

Fill a lobster pot or very large stock pot 2/3 full of water and bring
to rolling boil. (I would suggest our 18 qt "Excellence" Stockpot
w/ Lid #694228.) Place 2 or 3 lobsters at a time in the pot, cover
quickly boil, holding the lid down for 5 minutes. Remove lobsters
and cool. Slice lobster in half lengthwise with a large sharp knife
or cleaver. (The Furi Pro East/West Knife #FUR119 is the perfect
tool for this task!) Preheat outdoor grill. In a small bowl combine
the melted butter, lime juice, garlic, salt, and pepper. Liberally
cover each lobster half and set aside while you make the sauce.
To prepare sauce melt butter in medium sauce pan and saute the
green pepper, onion, parsley, and coriander until they become limp.
Slowly stir in the flour and continue to cook for about 5 minutes.
Add the tomato sauce and evaporated milk and mix in. Cook for
a few minutes, then stir in the Worcestershire sauce, mustard,
hot sauce, salt, pepper and egg yolks. The sauce will begin to
thicken to a heavy cream consistency. If you prefer a lighter
sauce, you may add up to 1/2 cup chicken stock. Remove the
sauce from the stove, cover and set aside. Can be prepared a
day in advance. Place the lobster, meat side down on grill or
under broiler and cook for 5 minutes. Turn onto the shell side
and brush the meat with the butter lime mixture. Grill until the
meat easily pulls out of the shell. Remove and place the 2 halves
on individual plates or large tray. (I would suggest the Nantucket
Collection Fish Plate #S49 for individual or the Oval lobster Platter
#S44 for this presentation.) Reheat the creamy mustard sauce
and spoon over the lobster. Garnish with lime wedges and chopped
coriander. (Serve lobster with Lobster Crackers with Scraper
"Westmark" #062085.) Serves 6.

__________________________________________________

Our very good friend Cheryl, whom we simply refer to as "Sunshine,"
prepared this very tasty beet salad for us and we were impressed
with the service simplicity and rich marriage of wonderful flavors.
Creme fraiche is a naturally cultured cream and not as acidic as
sour cream. It can be found in most grocery stores and specialty
foods market.

Cheryl's Cranberry Cabernet Beets with Creme Fraiche

12 sm.-med. beets, washed well with leaves
trimmed 1" from the root
1 cup good Cabernet Sauvignon
1/2 cup whole-berry cranberry sauce, canned
1 TBS soy sauce
2 TBS maple syrup
1/2 tsp caraway seeds
Cracked black pepper to taste
6 oz. Creme Fraiche
1/2 cup walnuts, coarsely chopped and toasted
*2 T. fresh dill weed, chopped

*Fresh dill and other herbs stay fresh 5x longer with our Herb
Keeper #HK-10

Preheat oven to 350 degrees. Grease heavy gauge large Roasting
Pan (#713550) and place in washed and trimmed beets. Roast for
approx. 1hr. until beats are tender. Cool beats to room temperature.
While beets are roasting heat wine in heavy gauge large sauce pan.
Bring to boil and cook till reduced by 1/2 to equal 1/2 cup. Add
cranberries, soy sauce, maple syrup, caraway seeds and cracked
black pepper to taste. Bring sauce to simmer stirring occasionally,
simmer for 5-7 minutes and keep warm or cool and refrigerate until
ready to complete salad. Wash beet greens thoroughly and slice
into small 1/4" ribbons with a very sharp knife. Store covered in
refrigerator till service. This can be done up to one day in advance.
(I would recommend the Furi Pro Chef Knife #FUR101 maintained
with the Diamond Fingers #120 for this task.) Peel beets and slice
into julienne or match stick size with use of the Matfer Mandoline
(#215000). At service time heat wine sauce till warm, add julienned
beets and toss to glaze in warm sauce. Mound beet greens on large
serving platter and top with warmed, glazed beets. Drizzle with creme
fraiche, sprinkle with toasted walnuts and chopped fresh dill weed.
Serves 6 to 8.
__________________________________________________

My lovely wife prepares this richly delicious dessert with love at
many special dinners with friends and family and it always leaves
you feeling satisfied and sexy!

Vicki's Raspberry Linzer Torte

1/2 lb. plus 4 TBS sweet unsalted butter, at
room temperature
1 cup granulated sugar
1 1/2 tsp. grated lemon zest
2 eggs, room temperature
1 1/4 cup unbleached all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
1 1/4 cup blanched almonds, finely ground
1/2 cup raspberry preserves
2 TBS good quality loganberry liqueur
Confectioner's sugar for dusting top with fresh mint leaves
and optional watermelon or Jell-O hearts for garnish.

Preheat oven to 325 degrees. Cream butter and sugar together
until light. Add grated zest and eggs and mix well. Sift flour,
spices and salt together. Add flour mixture and almonds to butter
mixture and blend thoroughly. Pat half of this mixture evenly into
the bottom of a 9" removable bottom tart pan or 3 each 3 1/2" heart
artlet molds. Add liqueur to the rasp. preserves and blend well.
Spread preserve mixture to within 1/2" of the sides. Transfer
remaining dough to a pastry bag and form a ring around the edge,
then squeeze out a lattice crust on top. Set on middle rack of the
oven and bake for 50 minutes, or until the lattice is evenly browned
and preserves are bubbling. Let cool to room temperature.

Carefully remove cooled torte from non-stick Heart Tartlet Molds
(#332642) or non-stick removable bottom non-stick Tart Mold (#332225)
and place on serving platter or individual dishes (crystal is very nice
for this presentation). Place convection sugar in small Stainless Steel
Strainer (#020420) and dust top of torte with sugar. Garnish serving
plate or platter with fresh berries and fresh mint sprigs. Another fun
garnish for this dessert is make raspberry Jell-O and set in large pan
at 1/4" depth. After Jell-O is set use the Heart Shaped Cutters
(#153035) to cut little red hearts to garnish the platter or plate. Or
use our Heart Shaped Scoops (#121012) and prepare heart shaped
watermelon balls. Serves 6 to 8.

__________________________________________________

The morning of Valentine's Day may warrant breakfast in bed with
your someone special. This scone recipe is healthy and tasty and
this meal is a good way to start a special day!

Low-Fat, Low-Cal Scones

1 1/4 cup oatmeal
3/4 cup white flour
3/4 cup whole wheat flour
1/2 cup dried cranberries, (or other dried berries)
1/4 cup walnuts, chopped fine, (or other nuts)
1 lg. egg, beaten
2 TBS canola oil
2 TBS butter, lightly browned in small sauce pan
Dash salt
1/2 cup vanilla yogurt
1/4 cup sugar
1 TBS baking powder

Mix dry ingredients together and add oil, butter and yogurt. Place
mixture on Roul'Pat (#321023) or cutting board lightly dusted with
flour. Roll out to 3/4" think round with Nylon (#140010) or other
rolling pin. Cut into wedges and place with spatula on baking sheet
lined with Exopat Mat (#321005) or spray with non-stick spray and
lightly flour pan. Bake at 425 degrees for 12 minutes. Serve with
berry preserves, sweet cream butter, fresh fruit and Tropical Mimosas,
(mango or papaya nectar lightly stirred into champagne). To make
a wonderful fruit medley combine fresh berries with papaya and melon
hearts using our Heart Shaped Scoops (#121012), carefully mix with
orange zest and orange liqueur.
Received on Sat Jan 31 08:43:11 2004