Maine Lobster Recipe with Chardonnay for the Summer!

Looking for a lobster recipe for this summer? Try the recipe below for Maine lobster uses two cups of Chardonnay for cooking the lobster and one cup of Chardonnay for the sauce. The recipe is from Jordan Winery in Sonoma, California. The recipe is enough to serve six. Cooks and chefs alike will want to check out the numerous recipes on the Jordan Winery website. Cheers!
Kathy Maine Lobster with Chanterelle Mushroom Yuzu Sauce and Fingerling Potatoes Serves 6 Ingredients For the lobster 2 gallons water
2 cups Jordan Chardonnay
½ cup kosher salt
¼ cup fresh lemon juice
1 sprig thyme (lemon thyme if available)
2 bay leaves
6 each Maine lobsters (1½ pounds each) For the greens 1 bunch savoy cabbage
1 bunch green chard
reserved lobster poaching liquid For the potatoes

2 Tbsp unsalted butter
1 Tbsp Jordan Extra Virgin Olive Oil
18 fingerling potatoes, halved lengthwise

Cauliflower pesto pasta

A meal based on a recipe from last weekend's paper, with few modifications. . .

A large head of cauliflower - quartered and cut into 1-2cm slices, dressed in a olive oil and roasted for 30 minutes, till starting to colour, then add 60g of skin free hazelnuts and continue roasting for another 15-20 minutes.

Take most of the nuts, and 3/4 of the roasted cauliflower and process with 50-60g of parmesan, one large handful of basil, 8 anchovy fillets, zest and juice of one medium lemon, pepper and salt and 100ml of olive oil.

Use this cauliflower pesto as the sauce for 300-350 g of cooked pasta - I used fettuccine. Dress the pasta with the remaining roasted cauliflower, hazelnuts and some fresh basil leaves.

Variations on a theme

One head of cauliflower - roughly broken up, tossed in olive oil, sprinkled with cumin seeds and a dusting of cayenne pepper and salt, roasted for about 45 minutes till charred in placed and soft to the tooth.

One and a half cups of freekah - cooked till soft - in a pot with 2L of water brought to a simmer - approx 30 minutes.

The jewels of one pomegranate.
One large handful of currants and one handful of pepitas.
Fresh herbs - mint and parsley - about one and a half handfuls of each.

Dress with 3 tbsp olive oil, 2 tbsp pomegranate molasses and 1 tbsp white balsamic vinegar.

Once the cooked ingredients have cooled sufficiently, toss everything together and dress.

Previously 1,2


I'm guessing these are Shark Bay clams, but I've no idea what the species is. I'd say they are a little smaller than an American little neck clam - so for my purposes - I needed about 50 clams (approx 1.2kg of bivalves).

First the all important clam broth - immerse your fresh bivalves in 5 cups of cold water, so they are just covered. Bring to the boil and simmer for about 10 minutes. They should open, discard the ones that won't. Turn the heat off, remove the clam meat from the shells and roughly chop. I return the chopped meat the broth - to allow all of the grit to separate from the meat. Remove the meat from the broth - use a colander - this should allow the grit to remain in the liquid. Then filter the broth through a few layers of muslin or absorbent ...

Welcome Spring with Asparagus/Artichoke Combo

Spring is just around the corner! Officially spring starts Monday, March 20. Check out the recipe below that calls for fresh asparagus and artichokes, springtime favorites. For this recipe you need either a little dry (white) vermouth or dry white wine. Cheers! Broiled Asparagus & Artichokes with Vermouth Brown Butter Ingredients 12 fresh baby artichokes: quartered, cleaned & prepped and steamed al dente.
1 lb. asparagus, cut into 2-inch pieces
Extra virgin olive oil
1/2 tsp kosher salt
1/8 black pepper
3 T salted butter
2 T dry (white) vermouth or dry white wine
1 t fresh lemon juice Directions
  1. Position a rack 6 inches from the broiler element and heat the broiler on high.
  2. Pat dry cooked artichoke quarters. Trim asparagus and cut into 2 inch pieces.
  3. On a large rimmed baking sheet, toss the artichokes and asparagus with 1 Tbsp. extra-virgin olive oil, 1/2 tsp kosher salt, and ...

Green Goddess Chicken

The original recipe can be found here, the key is the green sauce and letting the chicken soak  overnight. The colour and lime juice made me think of Thailand, for a moment at least. . .

The sauce - 2 large handfuls of washed basil leaves / half as much fresh chives / 2 spring onions / 2 anchovy fillets / zest and juice of one lime - process all of this into a fine green paste. Now add 400g of buttermilk, 2 teaspoons of salt and 1 teaspoon of crushed black pepper and process again, at speed, to make a homogeneous green sauce.

Halve your chicken - along the breast and spine and then marinate in 2/3 of the sauce (keep the rest for the cooked meal) for at least 12 hours.

Remove from the marinade, pat the skin side dry, drizzle with some olive oil and salt and roast ...