The other day I tweeted about a certain need I had. And it was a need that hit me hard. I mean, I was almost shaking with anticipation at the thought of getting this particular thing.
I’m talking about…LOBSTER!
Yes, it’s true that I’m having a forty-year affair with seafood, and lobster is one of my favorites. There are only two things that beat out a good steamed lobster, drenched in real butter — sashimi and king crab.
So what does this have to do with books? From one foodie to another, not a darn thing! However, my Twilight Teahouse series does have an amazing sushi chef named Landon. You can read his story in Luscious, Twilight Teahouse Book Two.
Here’s the book cover, followed by an easy recipe that my fellow lobster-lovers will enjoy!
1/3 cup mayonnaise
1 teaspoon lemon zest
1 lemon, juiced
Salt and freshly ground black pepper
1 stalk finely chopped celery
1 finely chopped shallot
1 tablespoon finely chopped fresh tarragon leaves
1 tablespoon finely chopped chives
3 lobster tails cooked (about 1 pound lobster meat), chopped
Lemon slices & dry rub, for garnish Directions
1) Combine mayonnaise, lemon zest, lemon juice, salt and pepper, celery, shallot, tarragon and chives in a bowl.
2) Add lobster meat to mayonnaise sauce and combine.
3) Rub the rim of 4 martini glasses with a lemon. Dip the rim in some dry rub. Divide the lobster salad between the 4 glasses. Garnish with dry rub and lemon slices.
Recipe courtesy of The Neelys and The Food Network: http://www.foodnetwork.com/recipes/lobster-salad-cocktail-recipe.html?oc=linkback
In case you don’t subscribe, I’d like to share this recipe that was in my recent newsletter (view entire newsletter HERE). If I were to link this to any of my books, I’d say this is something that Shinju in Hatsept Heat, Vampire Council of Ethics Bk 3, would make. She’s a professional and classically trained chef who dreams of one day having her own restaurant. She ends up revamping (pun intended ;D) the kitchens at the Northern Territory Headquarters of the Vampire Council in Montana…after becoming a Serati warrior, of course. And yes, she cooks for her man in the book. It makes for some interesting, uh, dessert.
I’m not a big raspberry fan, but this looks so good I want to see if I can get my daughter (she’s a pastry chef) to make this. Enjoy!
Heavenly Chocolate Raspberry Bundt
1 cup melted butter
2 cups sugar
1 cup milk
1 cup water
1 teaspoon vanilla
3 cups flour
3/4 cup cocoa
2 teaspoons baking powder
1/4 teaspoon salt
12 ounces cream cheese
1/3 cup sugar
1 cup chocolate chips
1 teaspoon vanilla
1 1/2 cups fresh raspberries
Preheat oven to 375 degrees.
Grease a bundt or tube pan.
Make filling by creaming together, cream cheese with sugar and vanilla.
Mix in chocolate chips and set aside.
For cake, sift together the flour, cocoa, baking powder and salt.
Beat eggs and gradually add the sugar and beat until the mixture is thick and pale yellow.
Beat in melted butter, then milk, water and vanilla.
Gradually add in the flour mixture and mix well.
Spread half the batter into the prepared pan.
Drop spoonfuls of the cream cheese filling evenly over the batter.
Sprinkle raspberries over the top.
Cover with remaining batter.
Bake at 375 degrees for about 1 1/4 hours.
*all credit given to Food.com – original recipe here
We’re total foodies in my house. We cook and eat just about every type of food there is, from Japanese to Cajun to French to whatever.
Rigth now I’m getting ready to walk out of my office and head into the kitchen to begin cooking for Thanksgiving. As a native american woman, I probably see Thanksgiving a bit differently than many considering it was the beginning of the end of my people. However, my family does celebrate the holiday by spending time with loved ones and friends and remembering all the many blessings in our lives. Eventhough we try to express thanks and gratitude all year, Thanksgiving is a time for us to spend a day doing nothing but focusing on family abeing grateful.
So, what am I cooking? Cornbread dressing (or stuffing, as some prefer to call it), candied yums with cranberries (sweet potatoes), sweet potatoe pie, macaroni and cheese (made with real cheese), and turkey. My daughter is cookign some other stuff, but she’s being creative (as usual) so I’ll have to get back to you on what her sooper seekrit nom nom is this year
One thing we are very grateful for is having a full pantry! So remember that you can get the Passionate Cooks recipe book from All Romance eBooks – I have a recipe for Shrimp Creole inside, and it’s FREE! Click the graphic to get your copy.
Also, for your nom-nom pleasure, here’s a recipe I’d love to share with you from our good friend Emeril Lagasse, Mr. BAM! himself. Happy Thanksgiving, everyone!
Emeril’s Creole Cornbread Stuffing
Cook Time: min
1 baked Basic Cornbread (12 cups), broken into 1-inch pieces
1 tablespoon plus 2 teaspoons Emeril’s Original Essence
1 pound andouille sausage (or other smoked sausage), cut crosswise into 1- inch pieces
3 tablespoons vegetable oil
3 cups yellow onions, chopped
2 cups celery, chopped
2 cups green bell peppers, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne pepper
2 tablespoons garlic, minced
4 teaspoons fresh thyme, finely chopped
Increase the oven temperature to 400 degrees F. Grease a 10-by-15-inch baking dish or two 9-inch square baking dishes with the butter.
Combine the chicken stock, cream, milk, eggs and 1 tablespoon Essence in a large bowl and whisk to blend. Add the dried cornbread and stir to mix, breaking up the pieces with a wooden spoon. Cover and refrigerate for 1 hour.
Meanwhile, heat a large skillet or medium pot over high heat. Add the andouille and cook until browned, about 5 minutes. Add the vegetable oil and reduce the heat to medium-high. Add the onions, celery, bell peppers, remaining 2 teaspoons Essence, the salt, black pepper, and cayenne and stir to mix. Cook the vegetables, stirring occasionally, until very soft and golden, about 15 minutes. Add the garlic and thyme and cook until fragrant, about 30 seconds. Remove from the heat and add to the cornbread mixture. Stir to mix well. Pour into the prepared baking dish and bake until golden brown, 35 to 40 minutes.
Coming October 1st from All Romance eBooks is…*drumrollllll* PASSIONATE COOKS! I am thrilled to be counted among such fabulous authors. In celebration of the coming release of this scrumptious cookbook, I’d like to share some of the nom-noms I enjoyed on my last business trip.
Warning: I am a SEAFOOD JUNKIE! What’s your favorite foods? Could be something you eat all the time, or something you have once a year. Do tell! If you want to see a larger version of the goodies below, simply click the pic.