Friday Night Feasts: Grilled Lobster

Rich and I are definitely creatures of habit. From grocery shopping every morning at 9am to wine tasting every Sunday afternoon.... I like my routines and the best ones are always centered around good food, great friends and family, and plenty of wine. 

Since we generally try to put together at least one dinner party each weekend, I thought it's about time that I start bragging about them because if there is one thing I love to do besides playing hostess with the mostess, it's showing off. 

This weeks menu:

Grilled Lobster Tails with Garlic and Meyer Lemon Aioli 

Capellini with Lemon Zest and Fresh Basil (recipe here)

Grilled Zucchini

Cucumber Salad

Homemade Dark Chocolate Ice Cream

Sometimes the most simple of dinners are the absolute best! 

And anytime that I can break out the china, I do! You could truly serve PB&J's to dinner guests on a beautifully set table and get away with it.

My new china's debut dinner

Perfectly Grilled Lobster Tails

Ingredients:
Lobster tails
Lemon juice
Olive oil
Salt and pepper

Method:
Cut each lobster tail down the back and place on a metal skewer. Brush both sides with olive oil and sprinkle with lemon juice and salt and pepper.
On a medium heat grill, have your husband (boyfriend, fiancé, flavor of the week, etc..... I sure as hell don't do the grilling in this family. That's how eyelash extensions get singed.) place each lobster tail cut side down on the grill for 5 minutes. Turn over and grill for 4 more minutes. That's it! You know the lobster is cooked when the shells are bright red and the meat is white.

I served the lobster with a meyer lemon and garlic aioli. To die for.

Zucchini Bread.....that won't go straight to your bum.

I was at Starbucks today getting my Pumpkin Spice Latte fix (gosh, I love fall) when I got the craziest craving for zucchini bread. It wasn't that crazy because it was staring me in the face from the glass display case that I was trapped looking longingly into for 5 minutes while I was stuck behind the slowest woman with the longest order ever. Grrr.

Anyways, it looked beyond delicious and I would have ordered it had I not noticed the little tag that let me know that it contained a mere 490 calories and 28 grams of fat! Are you effing kidding me!

Now, I am not usually one to count calories.... especially post wedding, but since I was about to consume 300 calories of festive pumpkin-y goodness I really felt that it would be best to not take in 1/2 of my daily calories in one little coffee stop.

I'm not going to lie.... I still really wanted some zucchini bread. I am such an inner fat kid. But, in an effort to not gain a post wedding 78 pounds, I came home and researched some healthy alternative recipes.... and I came across this one from the mayo clinic.

I did make a few tweaks, but it is pretty delicious and has only 170 calories, low fat, and low sugar.

Ingredients:

6 egg whites
1/4 cup canola oil
1/2 cup unsweetened applesauce
1/2 cup sugar
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1 1/4 cups whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
4 teaspoons ground cinnamon
2 1/2 cups shredded zucchini
1 1/2 cups crushed, unsweetened pineapple
1/2 cup raisins

king arthur flour is the absolute best.

Method:Preheat the oven to 350 F. Lightly coat two 9-by-5-inch loaf pans with cooking spray. I use coconut oil spray because it is delicious.

In a large bowl, add the egg whites, canola oil, applesauce, sugar and vanilla. Using an electric mixer, beat the mixture on low speed until thick and foamy.

In a small bowl, stir together the flours. Set 1/2 cup aside. Add the baking powder, baking soda and cinnamon to the small bowl of flour.

Add the flour mixture to the egg white mixture and using the electric mixer on medium speed, beat until well blended. Add the zucchini, walnuts, pineapple and raisins and stir until combined. Adjust consistency of the batter with the remaining 1/2 cup flour, adding 1 tablespoon at a time. The batter should be thick and not runny.

Pour 1/2 of the batter into each prepared pan. Bake until a toothpick inserted into the center of the loaves comes out clean, about 50 minutes. Let the bread cool in the pans on a wire rack for 10 minutes. Turn the loaves out of the pans onto the rack and let cool completely.

Smoked Mozzarella Stuffed Italian Meatloaf

Meatloaf is one of those foods that is a little wishy washy for me. 

I absolutely love it.... but for some reason I am always a little embarrassed to admit it.

This is for one of two reasons:
1. Brussel sprout syndrom. 
You know they made you cringe until you went to some cool bistro last year and had them cooked in bacon fat until they were all crispy and dreamy. Your mom steamed them and made the house smell like your worst nightmare and you THOUGHT that you hated them.... until you knew what on earth you were talking about. There's a lot of reallllly really bad meatloaf recipes out there.... bringing us to reason #2.......

2. Housewife meatloaf.
You know the kind..... ketchup on top, served with mashed potatoes and always a little too dry... or very dry. 

But let me tell you something...... this is a new kind of housewife meatloaf. This is the kind you make for your hubby after your Amex bill comes and you've "accidentally" spent $300 at Nordstroms on "gym clothes" the week before. Orrrr if you are a good wife like me, the kind that you make because you loveeeee your new husband and this is the most delicious meatloaf ever. 

Man-food at it's absolute best. 

Ingredients: 

Meatloaf:

2/3 lb ground pork
1 3/4 lb ground beef (I always buy grass-fed)
1 c marinara*** (plus more for finishing) 
3 cloves garlic, minced
3 eggs
2 cups fresh bread crumbs
1/2 teaspoon salt
2 tablespoons each fresh basil, oregano
1/2 cup onion, diced

Filling:
1/3 lb smoked mozzarella, grated
1/2 teaspoon each salt and pepper
15 ounces ricotta cheese
1/3 cups parmesan cheese, grated
1 cup fresh spinach, cleaned and stems removed
1 roasted red pepper, diced

***I always ALWAYS use Rao's Marinara for everything. It is my absolute favorite. The best store bought sauce ever. 

Method:

Combine filling well and set aside.

Preheat oven to 350°. Combine meat mixture well. Working on a sheet of parchment paper, use your hands to press the meat mixture into a rectangular, 1/4” thick sheet (use a sheet pan as a guide). Evenly spread filling mixture across meat, leaving a 1” border on long edges. Tightly roll meat, in jelly roll-style, carefully peeling back the paper as you go. Bake on a sheet pan, or in a loaf pan (wrapped in paper) for 45-60 min until 165° internal temp is reached. Let rest 10 min before slicing, topping with warm marinara, herbs and more Parmesan, as desired.

*Tip: To keep roll tight, bake in loaf pan.

Garden Inspired Cocktails? Yes, please.

Lucky for me I just happened to find my way to this lovely little blog called Camille Styles...

What caught my eye?

Cocktails and Garden in the same sentence?! Yes, PLEASE!

lemon lavender cocktail.

Ok.... So I'm not the first herb loving lush to discover this, but I am no mixologist, so this wonderful collection of mouth watering cocktails and simple instructions is probably one of my favorite foodie finds in quite a while.

Pear and thyme fizz, rosemary- rhubarb and gin, and blueberry lavender vodka- oh my!

They're all right here:

10 best garden inspired cocktails



enjoy!

Luna de Miel.... Part Dos.

This is part DOS of our LUNA DE MIEL.... that means "two" and "honeymoon" for those of you who can only speak one language.

Yes, that was a shining example of how quickly I became skilled in the spanish language while in Mexico.

If you have been following along as my best readers do.... you will first be impressed that this is my second time blogging in 48 hours. Eat (read) your heart out... and you are welcome.

You will also remember that my last delicious recipe and rambling was for ceviche, which I learned how to make while in Mexico last week.

Well, get ready because that was just the appetizer.....

Whole Grilled Red Snapper a la Talla Style Topped with Pico de Gallo

Ingredients:
1 2 pound (or so) whole red snapper (see note below)
1 dried guajillo chili pepper
2 cloves garlic
1/2 white onion
1/2 teaspoon black pepper
1/2 teaspoon cumin seeds
1 whole clove
1/2 teaspoon coriander
1/4 teaspoon oregano
1 pound tomatoes
1 lemon
1 serrano chili pepper
1 ounce soy sauce
1 tablespoon mayonnaise (yes, you read right.... mayo)
1 tablespoon dijon mustard
6 tablespoons olive oil
salt

**If I were you, I would buy my snapper from Whole Foods (or your local fresh fish market) and have them clean the fish and remove all of the bones for you. I hate doing this and the nice men working at the fish counter usually don't have a problem doing it for me. You can also replace the whole fish and use steaks of snapper (or mahi mahi)  instead.... it just won't look as cool. 

this is how I debone a fish... I watch.

Method:
Once fish is cleaned and deboned- season with salt, pepper, and lemon juice and set aside.

In a large cast iron skillet, place the chili,  both cloves of garlic, Serrano pepper, tomatoes, and onion. No oil or anythin gis necessary. Lightly blacken all sides of everything making sure not to burn. Remove from heat. Set veggies aside. Place guajillo pepper in boiling water and boil for 15-20 minutes to soften. Once the dried pepper is soft, place the pepper, one clove of garlic, blackened veggies and olive oil in a blender and blend until smooth. Pour through a strainer to make sure you have a nice smooth sauce. Season with salt and pepper and put aside.

In a mortar, put the remaining clove of garlic, cumin seeds, pepper, coriander, clove, oregano, and salt and grind together until completely smooth. Add the mayo, mustard, and soy sauce and mix well.

Pour mayonnaise based sauce over fish to marinate.
Next, spoon the roasted guajillo pepper sauce over the fish as well making sure to cover all sides.

This is when I hand it over to my grill master husband (ah- love that word!)
Place snapper on an oiled grill (or you can broil it)
It should cook in about 3 minutes per side- very quickly!

men at work.

Once the fish is cooked, top it with pico de gallo (recipe below)
Serve with grilled veggies.

Pico de Gallo

Ingredients:
3 tomatoes, seeds removed and chopped
1/2 white onion, finely chopped
2 serrano chili pepper, finely chopped
2 teaspoons fresh lemon juice
1/2 cup fresh cilantro, chopped
Salt

Method:
Combine all ingredients in a small bowl. Mix. You can add more or less Serrano peppers depending on how hot you like your salsa.

And because this photo is awesome:

This is where our red snapper came from. A man with a boat.

Mahi Mahi Ceviche & Luna de Miel

I am now writing as a married woman!

The wedding is over (holy crap, was it ever wonderful!), the honeymoon has come to an end.... and everyone keeps asking me "What the hell are you going to do with yourself, now?!"

Hm......A tough question after the last 13 months of my life have revolved around burlap and lace, crafts, and floral arrangements. I don't have to thumb through magazines for inspiration anymore, or spend hours lost in wedding blogs learning how on earth you assemble boutonnieres. I get to have my life back...  and you get to start reading my blog again as I won't be distracted with an endless wedding to-do list every time I sit down at my computer. Lucky you.

Don't get me wrong, planning my wedding was one of my favorite things I have ever done and seeing it all come together as I was walking down the aisle on September 2nd, was one of the best moments of my life. I really did have the wedding of my dreams.... with the man of my dreams (did I mention my last name is now ONE SYLLABLE!?)

swoon.

Annnnnd what better way to follow such a dreamy event than with an amazing honeymoon. Seriously, absolutely amazing. We got to The Viceroy in Zihuatanejo, Mexico and were blown away..... I mean, it was more than we ever could have expected.

I sound like a commercial for weddings and other girly, stomach wrenching crap right now.... I am not sorry.

While we were in Mexico, my new hubby and I were lucky enough to have the opportunity to take a private cooking lesson from the chef at La Villa, the restaurant at our hotel. I am pretty sure I have touched on this 237876 times before, but I LOVE mexican food, so this was heaven for me.

We got to venture into town to buy all of our ingredients from the local "mercado" and when we returned to our hotel we were surprised with a kitchen and prep area set up for us ON THE BEACH. We are spoiled.

local fish market.

shopping for ingredients.

local produce market

not a bad view

our "kitchen"

Chef Alfredo had us prepare salsa, guacamole, a whole grilled red snapper, roasted plantains, and ceviche made with mahi mahi that had been caught just that morning. Everything was so delicious and so fresh. And dining on the beach wasn't too shabby either.

dining on the beach with Chef Alfredo.

I have never been the biggest fan of seafood, but I must say, the fish in Mexico was so SO fresh that it completely changed my mind. Even ceviche, which the thought of usually makes my stomach turn,  was to die for.

Ceviche with Mahi Mahi

Ingredients:
8 oz fresh mahi mahi fish fillet, thinly sliced
2 oz very thinly sliced red onion
1 serrano chili, de-viened, de-seeded, and very thinly sliced
2 teaspoons coriander
2 lemons
1/2 orange
1 teaspoon dried oregano
1 avacado
Salt

Method:
Combine mahi mahi, onion, chili pepper, herbs, and salt in a bowl. Add the lemon and orange juice and let marinate for 5 minutes. The acid from the citrus will cook the fish during this time.

Serve the ceviche with sliced avocado and tortilla chips.
I may as well have licked the bowl clean.

Serves 2


By the way.... it is almost fall and my head is filled with sweet potatoes, cinnamon, and braised meats. I think I woke up this morning with fall recipes on my brain. I cannot wait. Get ready for a whole lot of yummy recipes!