Wednesday, October 30, 2013

Lobster Thermidor

My mom, "the Master Chef," is now a contributor on a local television show in our home town, Odessa Texas. Her first cooking segment aired this week and I am so proud of her! We have always said that she should have her own cooking show and now she is doing it! Here is a link to the video of her clip (I hope the link works...) She gives a shout out to me and my blog by making my Korean Short Rib Tacos

Lobster Thermidor

4 Lobster Tails
4 Tbsp butter
2 shallots
2 Tbsp flour
splash wine wine
1/2 cup milk
1/3 cup white cheddar
1/2 tsp old bay seasoning
2 Tbsp parmesan cheese
2 Tbsp bread crumbs
lemon wedges
Preheat oven to Broil.
Bring a pot of water to boil. Add lobster tails and boil 7-8 minutes.
Drain and run cool water over lobster to cool and stop them from cooking. Set aside to cool.
Finely dice shallots and grate cheese. 
Heat 2 Tbsp of butter in a saucepan. Add shallots and cook 3-5 mins until soft. 
Add remaining 2 Tbsp of butter.
Once butter melts, add flour to sauce with shallots, whisk and cook for 1-2 minutes.
Whisk in white wine and milk.

Add cheese and old bay, remove from heat. 
Stir until melted and combined.
Using scissors cut away the underside of the shells.
Remove the meat, while keeping the shell in tact.

Cut meat into chunks.
Stir lobster into cheese sauce.
Stuff each lobster tail with the lobster sauce.
Grate Parmesan cheese.
Place tails in a baking dish.
Sprinkle with bread crumbs and parmesan cheese.
Broil for 2-3 minutes.
Serve with Lemon wedges.

Wednesday, October 23, 2013

Italian Chicken Pasta

My second trip to Texas this month was full of fun! I took my CAbi clothes to visit my childhood friend/bestie, Stacie, in the Woodlands. I had never met her sweet daughter Makena and we had a blast! Here we are with her beautiful food spread for the CAbi party.
 Towards the end of the party, after too much wine..haha! She is always the life of the party!
 Day 2 in Texas we drove to her parents house on the ranch! We spent the evening with all of Stacie's family who are like a second family to me. This is her Grandmother, Go-Mom, who was my grandmother, Gongie's very best friend! She is so special to me now that Gongie is gone. 
 Stacie's brother's ranch house, I LOVED their back porch!
 The ranch is so beautiful. I kept gushing over the skys and big open landscape, oh how I miss Texas sometimes. (I flew into a smog filled skyline yesterday, yuck!)
 Here is Pops, Go-mom's husband with his granddaughter, Stacie!
 If you know me at all, you know I am not a big animal lover. Stacie's sweet dog Louie kept wanting to cuddle me. I would say "Stacie, Louie is cuddled under my legs and I can't move! She would say, Shelbi, you can handle it!" Hilarious!
 I sure don't mind cuddling with this sweet girl!
 Look at those eyes, cheeks, lips!
 Our friendship has stood the test of time. We have always been able to start up right where we left off. Years will go by and we jump back into those goofy, girly girls we were as children. Love you so much Stacie girl, thank you for having me down! 

Italian Chicken Pasta

For chicken:
4-6 chicken tenders
2 Tbsp balsamic vinegar
1 Tbsp pesto
2 Tbsp olive oil
1/2 tsp dried basil
1/2 tsp granulated garlic
salt and pepper

For Pasta:
3 Tbsp basalmic vinegar
1/4 cup prepared basil pesto
1/4 cup fresh basil
1/2 cup sliced cherry tomatoes
1/2 cup shredded mozzerrella cheese
1/2 pound pasta

Stir together the marinate for the chicken.
Allow chicken to marinate for 30 minutes. Boil pasta until al dente. 
Slice tomatoes and basil.
Grill chicken.
Slice into bite sized pieces.
Drain pasta, stir in chicken, tomatoes, basil, cheese, pesto and balsamic vinegar. Taste and see if you need more vinegar or salt and pepper.
Serve warm or cold!
It is one of my favorites, I love these flavors together!

Tuesday, October 22, 2013

Fresh Cracked Pepper Pasta

I have had a crazy month! I am really sorry that I have not blogged, but I needed a break to get through October. Let me get you caught up with what has been going on with us. 

First: We moved to Pasadena!! I love our little Bungalow in the Bungalow Heaven Historic Neighborhood. We are slowly, but surely settling in. I hope to have it put together in time for Mommasita and Pinkie's visit at Thanksgiving. We will be so excited to host them in our home for the first time!
 I have been to Texas twice this month. I will cover the fist visit in this post. This visit started in Odessa where I was able to stay in my Mom's new house for a whole week! I did a LOT of cooking in her beautiful new kitchen! I am so proud of her new house we will be making lots of memories here.
My CAbi business has kept me so busy this month. After selling a whole bunch of clothes in Odessa, Mommasita and I traveled to Fort Worth were we spent some time with Jeffrey's side of the family. Sweet Mellie came up just to see me and shop my clothes. I was SO happy to be with her and little Thumbellina growing in her belly.
 My college bestie, Katie, came to shop! I LOVE getting to see her more often!
 When I returned from Texas, J and I celebrated our 4 year anniversary. It has been an eventful, loving, exciting 4 years! Love you Hunny!

Fresh Cracked Pepper Pasta in a Velvet Garlic Sauce
For Pasta:
1 cup all purpose flour
1 cup semolina flour
3 eggs
1 tsp salt (I used truffle salt to make it more fun)
1 tsp oil
1/2 Tbsp fresh group pepper
For Sauce:
3 garlic cloves
4 Tbsp butter
1 Tbsp white Wine
juice from 1/2 lemon
salt and pepper
Mix together flours, salt and pepper.
Pour the flour onto your work surface. Make it into a mound. Press a well into the center of the mound.
Crack the eggs into the well. 
Top it off with a tsp of oil.
Use you hands to slowly incorporate the eggs into the flour until it creates a dough.

Kneed the dough for a few minutes.
Place the dough in a bowl and set aside to rest for at least 30 minutes.
After the dough rests, pull apart into walnut sized balls to use for the pasta maker.

Use your pasta maker according to instructions.

You can set aside and allow them to dry and use the pasta later or you can cook it now.

To make the sauce:
Melt butter in a saucepan. Allow it to cook slowly until it forms brown specks, then add minced garlic.
Cook for 1-2 minutes until fragrant.
Add white wine and lemon juice.
Boil pasta for 5 minutes in salted water. It will begin to float to the top when it is ready.
Allow the sauce simmer until it thickens a little. Season sauce with salt and pepper.
Drain pasta and add it straight to the sauce.
Serve immediately. Yum!