This recipe can be prepared in 45 minutes or less.
Cooking lobsters is often perceived as a last-minute frenzy. The following recipe lets you progress through menu-planning worry free: The lobsters can be parboiled in the morning and kept chilled until you’re ready to grill them at dinnertime.
To satisfy any die-hard lobster-and-butter traditionalists at your table, you might want to serve some clarified butter along with the dipping sauce.
Serves 6.
INGREDIENTS
six 1 1/4-pound live lobsters
3 garlic cloves
1/3 cup asian fish sauce
1/3 cup fresh lime juice
1/3 cup packed brown sugar
3 tablespoons water
1 1/2 teaspoons asian chili paste
1/4 cup packed fresh cilantro leaves
1/4 cup packed fresh mint leavesgarnish: lime halves
DIRECTIONS
Bring an 8-quart kettle three fourths full with water to a boil for lobsters.
Mince garlic and in a bowl stir together with fish sauce, lime juice, brown sugar, water, and chili paste. Dipping sauce may be made up to this point 1 day ahead and chilled, covered.
Plunge 2 lobsters headfirst into boiling water and cook 3 minutes (lobsters will be only partially cooked). Transfer lobsters with tongs to a colander to drain and cool. Return water to a boil and cook remaining 4 lobsters in same manner.
When lobsters are cool enough to handle, twist off tails and break off claws at body of each lobster, discarding bodies. With kitchen shears halve tails (including shells) lengthwise. (Do not remove tail or claw meat from shells.) Lobsters may be prepared up to this point 1 day ahead and chilled, covered. (If making ahead, chill lobster immediately and keep chilled until ready to grill.)
Prepare grill.
Chop cilantro and mint and stir into dipping sauce. Measure out 1/4 cup dipping sauce to use for basting lobster tails. Grill claws on a rack set 5 to 6 inches over glowing coals, covered, turning them occasionally, until liquid bubbles at open ends, about 5 minutes, and transfer to a serving platter.
Arrange tails on grill, cut sides up, and brush with basting sauce. Grill tails, covered, basting occasionally, 6 minutes, or until meat is opaque.Serve lobster with dipping sauce and lime halves.
This recipe can be prepared in 45 minutes or less.
Makes about 45 canapés.
INGREDIENTS
1 large jícama (about 1 1/4 pounds)
1 cup packed dried pitted dates (about 1/2 pound)
3 tablespoons fresh lime juice
2 tablespoons minced scallion
2 tablespoons chopped fresh mint leavesgarnish: small fresh mint leaves
DIRECTIONS
Peel jícama and cut enough into 1/4-inch dice to measure 1/2 cup. In a food processor pulse dates to a paste and transfer to a bowl. Stir diced jícama, lime juice, scallion, and mint into dates and season with salt. Date mixture may be made 1 day ahead and chilled, covered.
Cut remaining jícama into 1/4-inch-thick slices and cut each slice into as many 1 1/2-inch triangles as possible. Jícama triangles may be made 1 day ahead, wrapped in damp paper towels, and chilled in a sealable plastic bag.
Top jícama triangles with some date mixture and garnish with small mint leaves.
This recipe can be prepared in 45 minutes or less.
Serves 6.
INGREDIENTS
2 pounds thin asparagus
1/4 cup lemon vinaigrette
DIRECTIONS
Trim asparagus and have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook asparagus until just tender, 3 to 4 minutes, and with tongs transfer to ice water to stop cooking. Drain asparagus well in a colander and pat dry.
Gently toss asparagus with vinaigrette and salt and pepper to taste.
This recipe can be prepared in 45 minutes or less.
Serves 6.
INGREDIENTS
6 small boneless chicken breast halves, with or without skin (about 2 1/4 pounds total)
1 tablespoon olive oil
2 tablespoons drained capers
1/4 cup lemon vinaigrette
DIRECTIONS
Pat chicken dry and season with salt and pepper. In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté chicken, skin or skinned sides down, 3 minutes, or until golden. Turn chicken over and sauté 1 minute more. Reduce heat to moderately low and cook chicken, covered, until just cooked through, about 10 minutes. Coarsely chop capers and in a large bowl toss chicken with any juices from skillet, capers, and vinaigrette. Serve chicken warm or at room temperature.
Tina Thompson of Orlando, Florida, writes: “Because entertaining is a great joy for me, many of my dishes are party-friendly and easy to prepare. It’s not uncommon to find me hosting impromptu gatherings for friends during the workweek so that I can try out new creations. As my recipe box grows, so do my fond memories.”
A nice addition to the holiday table. Serve with soup or salad, or even with drinks as an hors d’oeuvre.
Makes 28.
INGREDIENTS
- 1cup mayonnaise
- 2large garlic cloves, minced
- 1/2teaspoon ground black pepper
- 1/8teaspoon cayenne pepper
- 1 1/2cups freshly grated parmesan cheese (about 5 ounces)
- 3/4cup finely crumbled blue cheese (about 3 ounces)281/3-inch-thick diagonal bread slices cut from 2 sourdough baguettes
- olive oil3/4cup finely chopped green onions
DIRECTIONS Combine mayonnaise, garlic, ground pepper, and cayenne pepper in medium bowl and whisk to blend. Mix in cheeses; season with salt. (Can be made 2 days ahead. Cover and refrigerate.)
Preheat oven to 400°F. Brush 1 side of each bread slice with oil. Place oiled side down on large rimmed baking sheet. Bake bread slices until almost golden, about 5 minutes. Spread 1 generous tablespoon cheese mixture on each bread slice on sheet. Bake until cheese topping starts to bubble and toasts are golden at edges, about 10 minutes.
Transfer toasts to large platter. Sprinkle with chopped green onions and serve warm.
Lemon adds a subtle acidity and a fresh tang to a wide range of dishes without overpowering other flavors. Our simple lemon vinaigrette is used in several components of the salad (making preparation that much easier) and it brings out something different in each.minutes or less.
Makes 1 cup.
INGREDIENTS
3 lemons
2/3 cup extra-virgin olive oil
DIRECTIONS
Squeeze enough juice from lemons to measure 1/3 cup. In a bowl combine lemon juice with salt and pepper to taste. Whisk in oil in a slow stream. Vinaigrette may be made 3 hours ahead and chilled, covered. Bring vinaigrette to room temperature before proceeding.
Lemon peel gives these real lemon tang and makes them an ideal accompaniment to the Lemon Sorbet with Blackberry Sauce.
Makes about 36.
INGREDIENTS
3/4cup (1 1/2 sticks) unsalted butter, room temperature
2/3cup sugar
2tablespoons finely grated lemon peel
1large egg
1teaspoon vanilla extract
1/4teaspoon (generous) salt
2cups all purpose flourpowdered sugar
DIRECTIONS
Using electric mixer, beat butter in large bowl until light. Beat in sugar and lemon peel. Add egg, 1 teaspoon vanilla extract and salt. Beat mixture until well blended. Add flour, 1 cup at a time, beating just until blended after each addition. Gather dough into ball; divide in half. Flatten each half into disk. Wrap in plastic and refrigerate until firm, about 30 minutes.
Preheat oven to 375°F. Roll out 1 dough disk on well-floured surface to 1/4-inch thickness. Cut out cookies using 2 1/2- to 2 3/4-inch heart-shaped cookie cutter. Gather scraps, reroll and cut out additional cookies. Transfer cookies to 2 ungreased baking sheets, spacing 1/2 inch apart. Bake cookies until golden brown around edges, about 8 minutes. Transfer cookies to rack; cool 30 minutes. Sift powdered sugar over cookies. Repeat with remaining dough disk. (Can be made 1 day ahead. Store airtight at room temperature.)
Active time: 15 min Start to finish: 45 min
Makes 6 servings.
INGREDIENTS
- 3tablespoons olive oil
- 1medium onion, finely chopped
- 2medium carrots, finely chopped
- 1celery rib, finely chopped
- 1 1/4cups lentils (preferably french green)
- 6cups water
- 1 1/2teaspoons salt
- 1/4teaspoon black pepper
- 4oz smoked sausage
- 1tablespoon balsamic vinegar, or to taste
DIRECTIONS Heat 2 tablespoons oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden brown, about 6 minutes. Add carrots and celery and cook, stirring, until softened, about 5 minutes. Add lentils, water, salt, and pepper and bring to a boil, then reduce heat to moderate and cook, covered, until lentils are tender, about 30 minutes.
While lentils are cooking, heat remaining tablespoon oil in a 10-inch nonstick skillet over high heat until hot but not smoking, then brown sausage on all sides, about 5 minutes. Cool sausage slightly on a cutting board, then cut into 1/2-inch-thick pieces. Add sausage to soup and stir in vinegar.
Store-bought sorbet with a special sauce combines with Lemon Butter Cookies for a refreshing, sweet and tart treat.
Serves 10.
INGREDIENTS
1pound frozen unsweetened blackberries, unthawed
5tablespoons sugar3pints lemon sorbet
DIRECTIONS
Place frozen berries in large bowl. Sprinkle sugar over berries; let stand until berries are just thawed but still cold, about 1 hour. Using fork, coarsely mash berries. (Can be made 4 hours ahead. Cover and refrigerate.)
Spoon sorbet into dessert glasses. Top with blackberry sauce and serve.
