Moules Farcies

Moules Farcies

Ingredients:

1/2 cup crushed panko bread crumbs
1/2 cup plus 3 tablespoons extra-virgin olive oil
Sea salt
1/4 cup minced flat-leaf parsley
1/4 cup freshly grated Parmigiano-Reggiano
2 large garlic cloves, minced
2 pounds large mussels, scrubbed and debearded
1 cup dry white wine
Directions:
In a small skillet, toast the panko over moderate heat, stirring, until lightly golden, 2 minutes; transfer to a bowl. Stir in 1 tablespoon of the olive oil and season with salt.

In another bowl, combine the parsley with the cheese and half of the garlic. Stir in the 1/2 cup of oil and season the pesto with salt.

Warm Lobster Salad With Truffle Vinagrette

Total Time: 1 hr 2 min
Prep: 20 min
Cook: 42 min
Yield:4 servings



Ingredients
Creamed Potatoes:
4 cups peeled and diced white potatoes (about 2 pounds)
Salt
3/4 cup heavy cream
1 head Roasted Garlic, pulp removed
1/8 teaspoon freshly ground white pepper
Lobster Salad:
2 whole lobsters, (about 2 pounds each) cooked, meat removed and diced, and shells reserved
Salt
1 1/2 sticks of butter
4 cups creamed potatoes, hot
4 ounces shaved Parmigiano-Reggiano cheese
4 cups fresh baby arugula, washed and patted dry
1 tablespoon finely chopped fresh parsley leaves

Directions
Creamed Potatoes:
Combine the potatoes and 1 teaspoon of salt in a large saucepan over medium heat. Cover the potatoes with water and cook until fork tender, about 20 minutes. Drain. Return, the potatoes to the pan and over low heat, stir them with a fork or wire whisk for about 2 minutes to dehydrate them. Add the cream and garlic pulp. Stir to incorporate well. Mix in the white pepper.
Lobster Salad:
Season the lobster meat with salt, to taste, and set aside. Using a sharp knife, chop 1 lobster shell.
In a saucepan, over medium heat, combine the butter and chopped lobster shells. Melt the butter and simmer over low for about 10 minutes. Remove and strain.

In a saute pan, over medium heat, add 2 tablespoons of the lobster butter. When the butter is hot, add the diced lobster and saute for 2 minutes.

To assemble, form 1 cup of the potatoes into a circle, in the center of each plate. Spoon 1/4 of the lobster of each circle of potatoes. Spoon 1/4 of the butter, or to taste, around each circle of potatoes. Arrange 1/4 of the cheese on top of each plate of lobster. Mound the arugula on top of the cheese. Garnish with parsley.

Recipe courtesy of Emeril Lagasse

Pair with Chardonnay

Mixed Greens with Fig-Yogurt Dressing

Mixed Green Salad with Fig-Yogurt Dressing

Figs are so plentiful in Southern California. I found this recipe in my Food & Wine magazine and thought this sounded like a "pleaser" for my family. You know when mom likes something, you will find it being served more often!

Ingredients:

1/4 cup plus 2 Tablespoons dried figs, stemmed and halved

2 cups boiling water

1/2 cup plain low-fat yogurt

1 Tablespoon fresh lemon juice

1 Tablespoon balsamic vinegar

Salt and Freshly ground pepper

8 cups mixed greens

1 cup shaved Parmigiano-Reggiano cheese (3 ounces)

***

Directions:

In a small heat proof bowl, soak the figs in the boiling water until softened, about 15 minutes, then drain.

Transfer two-thirds of the soaked figs to a blender. Add the yogurt, lemon juice and vinegar and puree until smooth. Add the remaining figs to the blender and pulse once or twice, until the figs are coarsely chopped. Season the dressing with salt and pepper. In a large bowl, toss the greens with the dressing and top with the cheese shavings and serve right away.