Saturday, May 9, 2020

Sunday Dinner May 10, 2020

On the Menu

  • Cabbage and Kale Salad
  • Lobster Mac and Cheese
  • Sweet Potato Tortilla Soup
  • Spinach with Sautéed Garlic, Onions, Peppers, and Lemon

Cabbage and Kale Salad
6 – 8 Servings
1 small bunch Lacinato/Dino Kale
¼ small head of green cabbage, shredded
¼ small head of red cabbage, shredded
1 cucumber, sliced
8 ounces cherry tomatoes
½ teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
Freshly ground black pepper
¼ cup rice wine vinegar or lemon juice
1 cup raw walnut pieces
1 cup Italian dressing

Select a large bowl with a tight lid. With the exception of the walnuts and Italian dressing, place all other ingredients in the bowl, cover,   and shake until all ingredients are thoroughly combined. Using a spatula or paddle scrape the seasoning from around the sides and mix them into the salad. Cover and refrigerate a few hours before serving.
At the time of serving, mix in the walnuts and use 1 – 2 tablespoons of the Italian dressing per serving.

Lobster Mac and Cheese
12 - 14 Servings

1 - pound box elbow macaroni
4 quarts water
2 teaspoons granulated garlic
2 teaspoons granulated onion
1 tablespoon paprika
1 teaspoon basil, ground
1 teaspoon of sea salt
1½ cups milk
1 stick unsalted butter
4 cups (1 lb.) pepper jack cheese
6 cups (1½ lbs.) NY or WI extra sharp cheddar cheese
1 pound of raw lobster meat, fresh/frozen, dice into ½ inch pieces  

Heat oven 350 degrees
Cook macaroni until it's al dente:  In a large pot, pour in 4 quarts of water, add granulated garlic and granulated onion and bring to a boil.
Once water is boiling, add the macaroni, stir and bring the water back up to a boil.
Remove the pot from the heat and cover. Let the pot sit covered and undisturbed until the cooking time stated on the box is reached. Approximately 7 minutes.
Meanwhile, in a small saucepan, add the milk and butter heating just long enough to melt the butter.
Once the cooking time has elapsed on the macaroni, drain it and return it to the pot.
The pasta needs to soak up the seasoning while it is still hot, so quickly add the paprika, basil, and sea salt then mix thoroughly.
Add the warm milk and mix thoroughly.  Add the cheese and mix until well combined. The cheese does not necessarily have to be melted, just make sure it is well distributed throughout the dish. The mixture should have a small amount of liquid, if needed add more milk. Taste for flavor and adjust the seasoning accordingly.
Mix in the lobster then transfer mixture to a baking dish.
Cover dish with plastic wrap and then cover with foil.  Bake for 30 minutes, then remove the foil and plastic wrap and bake uncovered another 15 minutes or until the casserole is slightly
browned on the top and the milk is absorbed.       

Sweet Potato Tortilla Soup
With an Avocado Cream Sauce
4 Servings
   For the roasted sweet potatoes:
2 pounds sweet potatoes
1 tablespoon olive oil
½ teaspoon sea salt
½ teaspoon black pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion
   For the preparation of ingredients:
2 limes
2 shallots
1 poblano peppers
   To start the soup:
1 tablespoon olive oil
2 tablespoons taco seasoning
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon pepper
½ teaspoon sea salt
½ teaspoon celery seeds
½ teaspoon smoked paprika
10 ounces corn
4 cups of water
   For the avocado cream:
½ cup guacamole
½ cup sour cream 
2 ounces tortilla strips

Preheat oven to 400 degrees F
To roast the sweet potatoes: Peel potatoes and cut into ½ inch dice. Place sweet potatoes in a bowl and toss in the olive oil, sea salt, black pepper, granulated garlic, and granulated onion, mix until potatoes are well coated with the oil and seasoning. Transfer potatoes to a baking sheet and spread out in a single layer.  Bake in a hot oven until potatoes are done, approximately 15 minutes.

Prepare the ingredients:  Cut the limes in half.  Squeeze the juice from 1 of the halves and cut the remaining halves into wedges.
Peel and mince the shallots.
Remove the stem and seeds from the poblano peppers and cut into ½  inch dice. Note, poblano peppers vary in spice levels most are mild, but some can be hot.  

Start the soup by placing a large pot over medium heat and add 2 teaspoons of olive oil. Add the shallot and poblano pepper to the pot and stir occasionally until softened. Add the dry seasonings and stir until aromatic then add the corn and water. Bring the pot to a boil then lower the heat to a simmer for 10 minutes. Stir in the sweet potatoes then remove from the heat. 

To make the Avocado cream sauce: In a small bowl, mix together the sour cream, guacamole, and 2 teaspoons of fresh lime juice. 
To serve, garnish the soup with the tortilla chips, a slice of lime, and top with the avocado cream sauce.

Spinach with Sautéed Garlic, Onions, Peppers, and Lemon
4 Servings
1 tablespoon olive oil
1 lemon
1 medium red bell pepper, sliced
1 medium red onion, sliced
3 large cloves of garlic, sliced
2 pounds baby spinach
½ teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
Freshly ground pepper to taste

Heat a large skillet over medium heat add the olive oil.

While oil is heating, slice lemon in half, remove the seeds then slice into ½ inch wedges.  Place the lemon slices in the skillet and let them brown. Add the bell peppers and onions and sauté until onions are translucent.  Add the garlic and continue cooking until garlic is lightly browned. Add the spinach and seasonings and continue sautéing until spinach is wilted 5 – 10 minutes. Taste for flavor and adjust seasoning if needed, cover and remove from heat. The spinach will continue to cook from the residual heat. 

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