December 24, 2010

Citrus Buttered Lobster Tails

8 oz Lobster Tail, thawed
   1/4 cup Water
   2 Tbsp Bbutter or Margarine
   1 1/2 tsp Lemon Juice
   1/4 tsp finely shredded Orange Peel
   1 dash Salt
   1 dash ground Ginger
   1 dash Paprika


Using a heavy knife, cut through the center of the top shell. 
Continue cutting through meat, but not through under-shell.
 Spread the tail open, butterfly-style, so meat is on top.

 Place lobster tail in shallow baking dish. Pour water atop.
 Microwave covered on 50% of power for 5 to 7 minutes or
 just until meat is opaque. Let stand covered for 5 minutes.

 Meanwhile, combine butter or margarine, lemon juice, 
orange peel, salt, ginger, and paprika. 
Microwave butter mixture uncovered for 30 to 45 seconds,
 or until butter is melted. Mix well. Drizzle lobster tail with butter mixture.
 Serves 1.

Sausage & Garlic Cornbread Dressing

2 lbs. Jimmy Dean ( Hot or Mild ) Sausage
6 tsp. Garlic minced - refrigerated ( jar )
1/2 cup. butter - melted
2 med. onions - chopped
1 stalk celery - chopped
1 tsp. Dried Thyme leaves
2 tsp. ground sage
1 to 2-1/2 Cups. Chicken broth
1-2 tbsp. McCormick Montreal Steak Seasoning

Cook sausage and garlic, brown set aside. in a medium saucepan add butter, onion and celery,saute until soften, season onions and celery with steak seasoning, set aside. to cool.


For Corn Bread:

4 cups. Martha White's self rising buttermilk cornmeal mix
3 cups. Buttermilk or Milk
1/2 cup. canola oil or virgin oil
2 eggs

Mix all your ingredients together, spray a 9 x 13 baking dish, pour batter in pan, Bake 425F. for  30 - 35 mins. set aside to cool.

after corn bread cools off, crumble mix in bowl. add spices, then add meat mixture, and then celery and onions.

add about a cup of broth while stirring, get corn bread moist, not soupy.

Bake at 350F. for 1 hr. 30 minutes. heated thoroughly. Serves: 8 - 10

Made by : A. Craig Michael November 24, 2010 modified on December 24, 2010

ASIAN MARINATED CHICKEN BREASTS

4 chicken breast halves, skin on and bone in
1/2 cup soy sauce
1/4 cup teriyaki sauce
1 stalk lemongrass -- chopped
1/4 onion -- finely minced
2 cloves garlic -- finely minced
2 tablespoons black bean sauce
1 tablespoon ginger -- finely grated
2 tablespoons chili sauce with garlic
1 teaspoon hot pepper flakes
2 tablespoons rice wine
2 tablespoons sweet soy sauce
(use molasses if unavailable)
1 tablespoon rice wine vinegar
2 tablespoons sesame seeds
3 tablespoons sesame oil
1 tablespoon Korean stir fry sauce
1 tablespoon hoisin sauce
1 tablespoon chili oil
1 tablespoon cilantro -- finely chopped

Place all ingredients except the chicken in a large Ziploc baggie, and mix to blend all ingredients together.Add Chicken pieces and distribute evenly in the bag. Seal, place on plate and refrigerate at least 2 hours, turning every 30 minutes.

Heat the grill for low coals. Grill the chicken, turning frequently and basting with marinade, for approximately 30 minutes or until done. The sugars in the marinade will char quickly, so covering the grill will reduce the flames and charring.