Author: KitchenQueen

Categories
Food And Recipes

The Quik Cook! Season Perfect Pumpkin Spice Cupcakes!


Pumpkin Spice Cupcakes 

Total Time: 1 hr, plus cooling time / Makes: 24 cupcakes

INGREDIENTS
3 1/4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 3/4 cups granulated sugar
1 cup vegetable oil, plus more as needed
4 large eggs
1 (15-ounce) can pumpkin purée (not pie filling; about 1 3/4 cups)
1 recipe Pumpkin–Cream Cheese Frosting (optional)

INSTRUCTIONS
1. Heat the oven to 350°F and arrange a rack in the middle. Line 2 (12-well) muffin pans with paper liners. Alternatively, coat the wells with vegetable oil; set aside.
2. Place the flour, baking powder, cinnamon, cloves, allspice, nutmeg, baking soda, and salt in a large bowl and whisk to aerate and break up any lumps; set aside.

3. Place the sugar and measured oil in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the sugar is incorporated, about 1 minute. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.

4. Return the mixer to medium speed and add the eggs 1 at a time, beating well after each addition, about 1 1/2 minutes total mixing time. Reduce the speed to medium low, add the pumpkin, and beat until just combined, about 30 seconds. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.

5. Turn the mixer to low speed, slowly add the flour mixture, and beat until almost completely incorporated, about 1 minute. Remove the bowl from the mixer and fold in any unincorporated flour at the edges with a rubber spatula, making sure to scrape to the bottom of the bowl.

6. Fill the muffin wells three-quarters of the way (about a heaping 1/4 cup per well). Place the muffin pans side by side in the oven and bake for 12 minutes. Rotate the pans front to back and side to side and bake until a toothpick inserted into the center of the cupcakes comes out clean, about 10 minutes more.

7. Place the pans on wire racks and let them cool for 5 minutes. Remove the cupcakes from the pans and cool completely on the racks. Frost with Pumpkin–Cream Cheese Frosting (next recipe).



Pumpkin–Cream Cheese Frosting

INGREDIENTS
4 cups powdered sugar, sifted
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
12 ounces cream cheese, at room temperature
8 tablespoons unsalted butter (1 stick), at room temperature
1/3 cup pumpkin purée (not pie filling)

INSTRUCTIONS
1. Place the sugar, cinnamon, and nutmeg in a medium bowl and whisk to combine; set aside.

2. Place the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until fully combined and smooth, about 1 minute.

3. Reduce the speed to low, slowly add the powdered sugar mixture, and beat until fully incorporated and smooth, about 3 minutes. Stop the mixer and scrape down the paddle and sides of the bowl with a rubber spatula.

4. Turn the mixer to medium speed, add the pumpkin, and mix until fully incorporated and smooth, about 1 minute. Use immediately.

Categories
Entertainment Food And Recipes

The Quik Cook! Epcot’s International Food & Wine Festival 2013

The 2013 Epcot Food and Wine Festival is on from September 27 – November 11, 2013, in Epcot, Walt Disney World, Florida, USA. 

Featuring fantastic special events, culinary and beverage demonstrations, celebrity chefs, and the ever-popular World Showcase Marketplace tasting booths, this is a not-to-be-missed opportunity!

The Festival offers you an oppurtunity to satiate your hunger and thirst with a burst of fresh food, fine wine and craft beers from a host of global marketplaces.

Feast on flavorsome international tributes to the sensory arts as you peruse through a savory selection of tempting tasting stations.

Learn from mixologists, indulge in culinary demonstrations, ripen your knowledge of cheese and get educated on wine.


The 2013 Epcot Food and Wine Festival offers 3 different ways to experience the event, each one offering its own distinct perspective. 

 

Categories
Food And Recipes recipes

The Quik Cook! International Favorites: The Falkland Islands

 The Quik Cook! continues with national cuisine favorites from around the world from Afghanistan to Zimbabwe! Today’s port-of-call: The Falkland Islands for Rack of Lamb With Honey.

The Falkland Islands, due to their isolated location, rely on local produce, much grown hydroponically, and lamb or mutton for the bulk of the diet. Much of the cuisine reflects the English heritage, and snack bars and hotel restaurants provide meals.

Rack Of Lamb with Mint & Honey Sauce

Prep & Cook Time: 45 minutes / Makes: 2 to 3 servings

Ingredients:
1 rack of lamb
1 tbsp butter
1 tbsp chopped mint
3 tbsp honey
salt and pepper
lemon zest (optional)

Directions:
1.  Brown the ribs in a small amount of oil and transfer to a oven-proof dish.

2.  Meanwhile, mix the honey with the mint and lemon zest, then brush over the rack of lamb. Roast at 350 degrees until an internal thermometer reads 145 degrees (this will give you medium-rare lamb, cook for longer if you like your meat a little more well-done).

3.  Baste with the pan juices before serving. Serve with a green salad and baked potatoe with butter and grated parmesean cheese, Falkland style!

 

Next Stop: Gabon, Central Africa!


Categories
Food And Recipes

The Quik Cook! Crispy Crunchy Veggie Chips

Crispy Crunchy Veggie Chips

Prep Time: 45 min
Cooking Time: 3-8 min

Equipment:
Mandoline
Bowl of cold water
Microwave-safe plate
Paper towels

Ingredients:
1 or more potatoes or other firm, starchy vegetable, scrubbed clean
Any seasoning(s) of choice. Salt is very optional : )
Olive oil spray (like PAM Organic Olive Oil No-Stick Cooking Spray)

Instructions:
1. Thinly Slice the Potato – Cut the potato in half. Slice one half on a mandoline, aiming for slices 1/8 to 1/16-inch thick. Immediately put the slices in cold water to keep from turning. Repeat with the other half of the potato and any other potatoes you are preparing.

 2. Soak and Rinse the Slices – Rinse the slices in cold water until the water stays clear. If you have time, let them soak for a few extra minutes before rinsing.

 3. Dry the Slices – Dry the slices between two clean dish cloths or spin them in a salad spinner.

 4. Season the Slices – Arrange as many slices as will fit in a single layer on a dinner plate lines with a few paper towels. Make sure the slices do not touch or else they stick together. If desired, sprinkle with salt or other spices. For richer-tasting chips. Briskly spray with olive oil for 2 seconds.

 5. Microwave the Slices – Microwave the slices at 100% power for 3 minutes. Flip them over and microwave at 50% power for another 3 minutes. Remove any chips that are starting to crisp and brown. Continue cooking the remaining chips at 50% power in 1 minute intervals until they are all crispy and golden. Sprinkle with additional seasoning if desired.

 6. Repeat with Remaining Batches – Transfer cooked chips to a bowl and repeat microwaving with the remaining slices of potato.

Storing – Chips will stay crispy for a few days if kept in an airtight container or zip-lock bag. You can also prepare the raw slices ahead of time, store them in cold water in the refrigerator, and bake them up as you want them.

Categories
Food And Recipes

OMG! Red Velvet Cupcakes!


Makes 12 cupcakes

Cupcakes Ingredients:

3 1/4 cups all-purpose flour

1 teaspoon salt

12 tablespoons unsalted butter

1 3/4 cups granulated sugar

2 large eggs

4 tablespoons no-taste red food coloring

1 teaspoon vanilla extract

2 1/2 tablespoons cocoa powder, sifted

1 1/2 cups whole milk

1 1/2 teaspoons baking soda

1 1/2 teaspoons apple cider vinegar

For the vanilla cream cheese frosting:

4 tablespoons unsalted butter

4 cups confectioner’s sugar, sifted

1/4 teaspoon pure vanilla extract

6 ounces cream cheese

Directions:

For the cupcakes:

1. Preheat the oven to 350 F. Line a standard cupcake pan with 12 paper baking cups.

2. Sift together the flour and salt, and set aside.

3. In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar at medium speed for 3-5 minutes or until light and fluffy.

4. Add the eggs, one at a time, mixing slowly after each addition.

5. Using a whisk, whisk together the red food coloring, vanilla and cocoa powder. Slowly add this to the mixer bowl, mixing slowly until well incorporated.

6. Add a third of the flour, followed by a third of the milk, and mix. Repeat. Stop to scrape down the bowl as needed. Add the last third of the flour, followed by the last third of the milk, and mix until incorporated.

7. In a small bowl, add the baking soda to the apple cider vinegar. You will see the baking soda and vinegar fizz up! Mix thoroughly and add this reaction to the batter. Mix until just incorporated.

8. Using a standard-size ice cream scoop, scoop the batter into a cupcake pan so each well is 2/3 full. Bake for 16-18 minutes or until a toothpick comes out clean. Transfer the pan to a wire rack to cool completely.

For the frosting:

1. Place all ingredients in the bowl of an electric mixer filled with the paddle attachment; beat until well combined. Be sure to beat on high speed at the very end for at least 2 minutes to ensure that the frosting is light and fluffy.

2. Transfer frosting into a plastic piping bag fitted with a round metal tip. Frost each cupcake with a swirl of frosting. Serve and enjoy!

*To make lower fat version:

Substitute whole milk with low-fat or non-fat milk

Substitute cream cheese with low-fat or non-fat cream cheese

source: The Cupcake Diaries: Recipes & Memories from the Sisters of Georgetown Cupcake

Categories
News

Zimmerman: A Hero, You Ain’t!

George Zimmerman leaves court after the not-guilty verdict was read in Sanford, Fla,. on July 13.

Was it a coincidence that George Zimmerman was in the right place at the right time when a SUV, travelling past the home where he’s been holed up since his not guilty verdict, overturned and crashed less than a mile from where Zimmerman shot Martin. Or was it aplot devised by Zimmerman’s defense attorneys to mold the pudgy 29 y.o old self-appointed neighborhood watchman into some type of hero? In lieu of a federal investigation concerning whether Zimmerman violated Martin’s civil rights followed by a possible civi suit against him and the state of Florida, I would say stranger things have happened…like his acquittal for instance. 

George Zimmerman, who has been in hiding since he was acquitted of murder in the death of Trayvon Martin, emerged to help rescue a family who was trapped in an overturned vehicle, police said today.

Zimmerman was one of two men who came to the aid of Dana and Mark Gerstle and their two children, who were trapped inside a blue Ford Explorer SUV that had rolled over after traveling off the highway in Sanford, Fla. at approximately 5:45 p.m. Thursday, the Seminole County Sheriff’s Office said in a statement.

The crash occurred at the intersection of I-4 and route Route 46, police said. The crash site is less than a mile from where Zimmerman shot Martin.

By the time police arrived, two people – including Zimmerman – had already helped the family get out of the overturned car, the sheriff’s office said. No one was reported to be injured.

Zimmerman was not a witness to the crash and left after speaking with the deputy, police said.

It’s the first known sighting of Zimmerman since he left the courtroom following his controversial acquittal last week on murder charges for the death of Martin. Zimmerman, 29, shot and killed Martin, 17, in Sanford, Fla., on Feb. 26, 2012. The jury determined that Zimmerman shot Martin in self-defense.

source: ABC News

Categories
Food And Recipes

The Quik Cook! International Favorites: Ecuador

 The Quik Cook! continues with national cuisine favorites from around the world from Afghanistan to Zimbabwe! Today’s port-of-call: Ecuador for Ceviche De Pescado!

Ceviche De Pescado (Fish Ceviche)

The fish cooks in the lime juice! Hardly a Quik! recipe with the marianting time for fish & veggie marinate totaling 5 hours! But once the fish is “cooked”, mixed with the marinade & seasoned, it’s ready. Totally worth it!)

Prep Time: 20 min
Ready In: 5 hours
Serves: 6 to 8 servings

Ingredients:
2lb of white fish fillets (corvina, halibut, sea bass, tilapia, sole), cut into small square pieces
2 red onions diced very finely
4 tomatoes diced very finely
2 bell peppers, assorted colors, chopped very finely
20 limes, separated into about 10 limes to cook the fish and 10 limes for the ceviche marinade
1 bunch of cilantro (also known as coriander) chopped as finely as possible
Salt and sunflower oil

Preparation:
1. Place the raw fish pieces in a glass dish and cover it with salt and lime juice from about 10-12 limes, the fish should be completely covered by lime juice.

2. Cover the dish with plastic wrap and place it in the refrigerator, let the fish marinate or cook itself in the lime juice for at least 4 hours.

3. Mix the onions, tomatoes, peppers, and cilantro with the juice from the remaining limes and let marinate for about an hour.

4. Once the fish is “cooked” in the lime juices rinse it well and mix it with the vegetable marinade, add salt and sunflower oil to taste.

5. Serve with chifles, patacones, tostones or popcorn.

Source: Laliyta’s Recepies

Next Stop: The Falkland Islands!

Categories
Food And Recipes quick recipes

The Quik Cook! International Favorites: Denmark

The Quik Cook! continues with national cuisine favorites from around the world from Afghanistan to Zimbabwe! Today’s port-of-call: Denmark for Frikadeller!

Frikadeller (Danish Meatballs)

Prep Time: 30 min
Cook Time: 25 min
Serves: Approximately 30 meatballs, 4 to 6 servings

Ingredients:
2 slices fresh white bread
1/4 cup milk
3 tablespoons clarified butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
3/4 pound ground chuck
3/4 pound ground pork
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 cups beef broth
1/4 cup heavy cream

Directions:

1. Preheat oven to 200 degrees F.

2. Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

3. In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

4. In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.

5. Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.

6. Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.

7. Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven,cover with the gravy and serve.

Source: Food Network

Next Stop: Ecuador!

Categories
Food And Recipes

The Quik Cook! International Favorites: Cambodia

The Quik Cook! continues with national cuisine favorites from around the world from Afghanistan to Zimbabwe! Today’s port-of-call: Cambodia for Cambodian Fish Amok!

Cambodian Fish Amok (Curried White Fish Served With Coconut Sauce.)

Active Time: 30 mins /  Servings: 2

Ingredients:
Curry Paste
3 cloves garlic, finely chopped
1 large shallot bulb, finely chopped
3 stalks lemongrass, ends trimmed, inner tender stalk only, finely chopped
½ -inch piece galangal, peeled and finely chopped
2 kaffir lime leaves, finely chopped
1 teaspoon tumeric powder
1 teaspoon light brown sugar, packed
1 teaspoon salt
2 teaspoons chili paste – like Sambal Oelek
Fish Amok
1 tablespoon vegetable oil
½ teaspoon shrimp paste (optional) – substitute anchovy paste if you can’t find shrimp paste
1 cup coconut milk, well shaken
1 tablespoon white sugar
1 teaspoon salt
¾ pound firm, mild white fish – like halibut, mahi mahi, or true cod, skin removed
1 cup fresh spinach leaves, cut into ½-inch thick ribbons
1 egg
1 tablespoon fish sauce
Julianned red bell pepper
Kaffir lime leaf ribbons – thinly sliced kaffir lime leaves

Preparation:
Curry Paste:
Make this curry paste with a mortar and pestle or use a food processor. The mortar and pestle will give the curry a deeper flavor.
Place the first 5 ingredients in a mortar and pestle and pound to a paste. Alternatively, place first 5 ingredients in a food processor and process until a smooth paste forms. Add the remaining ingredients and pound or process until all spices are well incorporated.
Fish Amok:
Thinly slice the fish into ¼-inch thick bite size pieces and set aside. Heat the oil in a saucepan over medium-high heat. Add the curry paste and cook for 1 minute. Add the shrimp paste, coconut milk, sugar and salt, whisking to combine. Turn the heat to medium and simmer for 2 minutes, whisking occasionally. Add the fish and spinach leaves, gently folding the fish into the curry sauce with a wooden spoon or rubber spatula. Let the amok simmer for 3 to 4 minutes, or until the fish is just cooked through. Turn the heat off.
In a small bowl, whisk the egg with the fish sauce and 2 tablespoons of the curry sauce from the pan. Pour the egg mixture into the saucepan and gently fold it into the curry.

Serve the amok in a bowl with a spoonful of coconut cream (the thick cream that rises to the top of the remaining coconut milk), a few julienned red pepper pieces and a sprinkling of kaffir lime leaf ribbons.

Next stop: Denmark

Categories
Food And Recipes

The Quik Cook! International Favorites: The Bahamas

The Quik Cook! continues with national cuisine favorites from around the world from Afghanistan to Zimbabwe! Today’s port-of-call: The Bahamas for delicious Crack Conch Fritters with Peas & Rice!

 

 

Crack Conch Fritters with Peas & Rice 
(Deep Fried Battered Crayfish with Red Beans & Rice)

Total Time: 1 hour, 10 mins /Serves: 4-6
Prep Time: 30 mins
Cook Time: 40 mins

Ingredients:
1 lb. conch (or crayfish)
1 lb. prepared tempura batter

For the Tempura batter: 2-4 cups water
1 lb. flour
1 tsp black pepper
1 tsp garlic powder
1 fresh thyme 1 egg (beaten)

For Bahamian Peas and Rice
1 cap pigeon peas
1 1/2 cups of rice
1 medium onion, diced
1/2 cup tomato paste
1/2 small ripe tomato, chopped
2 slices bacon or salt pork diced
2 tsp fresh thyme

Directions:
Conch Preparation:

  1. Use lime and water is to clean the conch and cut the fresh fish smell.
  2. Tenderize conch by pounding it with a mallet.
  3. Cut conch into thumb-sized pieces then pour the tempura batter over the conch to cover each piece.
  4. Deep fry at 350-375 F until golden brown.

Tempura batter Preparation:

  1. Mix the flour, beaten egg, seasonings and water into a pasty batter.
  2. Add the water slowly since the batter should be of a paste like consistency.

Peas & Rice Preparation:

  1. Fry bacon or salt pork in a large pan with a tight-fitting lid.
  2. Add the onion, pepper, tomato, tomato paste and thyme, then add the peas, salt and pepper to taste.
  3. Add 3 cups of water to the mix and bring to a boil.
  4. Add rice and stir.
  5. Cover and cook on medium heat for about 30 minutes or until rice is tender and water is absorbed.
  6. Serve hot with a lime wedge.

 

Next stop: Cambodia…

 

Categories
Food And Recipes

The Quik Cook! International Favorites: Afghanistan

The saying goes, that the way to a man’s heart is through his stomach. Let me just add that the way to any lover’s heart is through their gastrointestinal tract (a man who cooks for me has already gotten to 2nd base, easy lol!).
But what if your Baby “isn’t from around here” and you want to cook something special from home that will make them feel all warm and fuzzy inside, ust like their Mama use to make?
Well, you’re in luck! I’ll be blogging recipes for cuisine from countries around the world, starting from the Muslim land of Afghanistan to the Motherland of Zimbabwe. So get those pots n’ pans and recipe cards ready! Our first stop?… Afghanistan for Kabuli Pulao!

 

 

Kabuli Pulao – Afghani Rice
(Rice Pilaf with Meat, Raisin & Carrots)

Cooking Time: 40 minutes / Serves: 6

Ingredients:

Lamb or Beef – 750 Gram, cut in large pieces (lightly salted)
Beef/Lamb broth – 1 cup
Basmati rice – 3 cups (500 Gram)
Onion – 2 large, diced
Saffron – ½ tsp
Cumin powder – ½ tbsp
Salt – 2 tsp
Carrots – 3, julienned (sliced) thin vertical slices
Black raisins – 1 cup
Almonds – ½ cup, blanched
Pistachios – ½ cup, blanched
Cooking oil – ½ cup (250 ml)
Tomato- 3 medium size
Water – 2½ cups (boiled)

Preparation:
  1. Soak rice in water in a bowl and keep aside.
  2. Heat oil in a heavy large skillet or pressure cooker and fry onions until golden brown. Add meat pieces to the fried onion and cook until light brown on both sides. Add saffron and tomatos fry the meat until the oil separates and rises to the top. Add water (boiled) and bring to a boil. Lower the heat and simmer covered until meat is tender. Add more water if required.
  3. In a separate pan, sauté carrots, in a small quantity of oil, add sugar and fry until softened. Remove from pan and keep aside. Add a little oil to the pan and sauté raisins until they swell up. Remove from pan and set aside. Next fry the almonds and pistachios to a golden brown and set aside.
  4. When meat is cooked, Lower the heat and add rice, salt and water/beef broth cover the pan (pressure cooker) cook until rice absorb water. once the water dries up to about 70% of its original quantity, then cover the pan (pressure cooker) Let the Pulao stand for about 15-20 minutes on medium/low heat. We call this brewing time.
  5. When ready to serve, transfer the rice on serving plate, top with meat in the center surrounded by carrots on all sides, sprinkle with raisins and nuts.
  6. Serve hot with salad and appetizers.
 
Next stop: Bahamas

 

Categories
Food And Recipes

The Quik Cook! 3 Sexy, Easy Dinner Recipes For Two

Mustard-Crusted Lamb

 

Ingredients:
U.S. Metric Conversion chart
1 (1-pound) New Zealand lamb rib roast (rack of lamb), 8 ribs, flap trimmed
Salt and pepper
3 tablespoon(s) Dijon mustard with seeds
2 tablespoon(s) chopped fresh mint or basil leaves
4 tablespoon(s) chopped shallots
1/4 cup(s) panko (Japanese bread crumbs)
3 small (3 ounces each) red potatoes, each cut into 4 wedges
2 tablespoon(s) water
1/2 bunch(es) (16-ounce) broccoli rabe, tough stem ends trimmed
1 teaspoon(s) olive oil
3 tablespoon(s) reduced-fat sour cream

Directions:
1. Preheat oven to 425 degrees. Place lamb, meat side up, in small roasting pan. Sprinkle lamb with 1/4 teaspoon each salt and freshly ground black pepper. In small bowl, stir together mustard, mint, and 2 tablespoons shallots. Reserve 2 tablespoons mustard mixture for sauce;spread remainder on lamb. Pat on panko to coat.

2. Roast lamb in oven 25 to 30 minutes for medium-rare (140 degrees on meat thermometer) or until desired doneness.

3. Meanwhile, heat 4-quart saucepan of water to boiling on high. In microwave-safe medium bowl, combine potatoes and 2 tablespoons cold water. Cover with vented plastic wrap, and microwave on High 4 minutes or until fork-tender. Drain; toss with 1/8 teaspoon each salt and freshly ground black pepper. Keep warm.

4. Add broccoli rabe to boiling water in saucepan, and cook 3 minutes. Drain well; wipe pan dry. In same saucepan, heat oil and remaining 2 tablespoons shallots on medium-high; add broccoli rabe and cook 2 minutes, stirring frequently. Toss with 1/8 teaspoon each salt and freshly ground black pepper. Keep warm.

5. Stir sour cream into reserved mustard mixture. Cut lamb into 2-rib portions, and place on 2 dinner plates with potatoes and broccoli rabe. Serve lamb with sour cream sauce.

Steamed Lobster

 

Yields: Makes 2 main-course servings
Total Time: 25 min
Prep Time: 5 min
Cook Time: 20 min

Ingredients:
2 (1 1/4 to 1 1/2 pounds each) live lobsters
4 tablespoon(s) butter or margarine
2 teaspoon(s) fresh lemon juice

Directions:
1. In 12-quart stockpot, heat 1 1/2 inches water to boiling over high heat. Plunge lobsters, headfirst, into boiling water. Cover and heat to boiling; steam 12 minutes. With tongs, transfer lobsters to colander to drain, then place on platter.

2. Combine melted butter and lemon juice; transfer to small cups for dipping lobster.

3. To eat lobster, twist off claws and legs. With lobster cracker, nut cracker, or hammer, crack large claws; remove meat. Separate legs at joints; push out meat. Twist to separate tail from body. Reserve any red roe (coral) and greenish liver (tomalley) separately, if desired. With kitchen shears, cut down along center of underside of tail; gently remove meat. Lift bony portion behind small legs from shell; with lobster pick or fork, remove small nuggets of meat. Dip lobster into lemon butter. Makes 2 main-dish servings.

Duck Breast with Balsamic Pears

Serves: 2
Yields: 2 main-dish servings
Total Time: 45 min
Prep Time: 10 min
Cook Time: 35 min

Ingredients:
1 (15-ounce) fresh or frozen (thawed) boneless duck-breast half with skin
Salt
Pepper
1/2 cup(s) long-grain white rice
1 tablespoon(s) chopped fresh parsley leaves
1 teaspoon(s) snipped fresh chives
1/4 cup(s) balsamic vinegar
2 tablespoon(s) water
1 teaspoon(s) sugar
1/2 teaspoon(s) freshly grated orange peel
1 Bosc or D’Anjou pear, cored and cut into 8 wedges
1 large shallot, finely chopped
1 bag(s) (9-ounce) microwave-in-bag baby spinach
1/4 cup(s) slivered almonds, toasted

Directions:
1. Pat duck breast dry with paper towels. With knife, cut four 1/4-inch-deep diagonal slashes in skin and fat. On waxed paper, evenly sprinkle duck breast with 1/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper to season both sides.

2. In 10-inch nonstick skillet, cook duck, skin side down, on medium 16 to 18 minutes or until skin is browned and crispy. As duck cooks, spoon off excess fat in skillet. Turn duck over; cook 10 minutes for medium-rare or until desired doneness.

3. While duck cooks, in 2-quart saucepan, prepare rice as label directs; when done, stir in parsley, chives, and 1/4 teaspoon salt. In cup, mix vinegar, water, sugar, and peel.

4. Transfer duck to cutting board; cover with foil to keep warm. Discard all but 2 teaspoons fat from skillet. Stir in pear and cook 5 minutes or until it begins to brown; transfer to plate. Add shallot to skillet and cook 1 minute. Stir in vinegar mixture; cook 2 to 4 minutes, until sauce begins to thicken.

5. Meanwhile, prepare bagged spinach in microwave as label directs.

To serve, divide spinach and rice between 2 dinner plates; sprinkle rice with almonds. Thinly slice duck breast, and serve with pears and balsamic sauce.

Tips & Techniques
If you can only find duck breasts that weigh in at 6 ounces apiece (size depends on the type of duck), buy 2 and cook skin sides down on medium 15 minutes; turn over and cook 4 minutes longer. Serve as in step 6.

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