It's Friday night! What's for dinner?
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I've been hungry for a great risotto for a few days, so...
Lobster and shrimp risotto
Ingredients
1/2 pound lobster meat
1/2 pound shrimp, sauteed
2 cups Arborio, carnaroli or other short-grain rice
4 tablespoons olive oil
2 shallots (finely chopped)
2 garlic cloves (finely chopped)
1 tablespoon parsley (chopped)
Large pinch of saffron
1/4 cup white wine (Vermentino is ideal)
1 quart lobster (or fish or chicken) stock
SaltSteps to Make It
Finely chop half the lobster meat. Leave shrimp whole.FEATURED VIDEO
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Crush the saffron into the white wine and stir well.In a heavy, medium-sized pot, heat the olive oil over medium-high heat and saute the shallots for 2 to 3 minutes. Do not let them color.
Add the garlic and the rice and stir well for about a minute. Add the finely chopped lobster meat, about a 1/4 teaspoon of salt and the white wine-saffron mixture and stir to combine. Bring to a boil.
Let the wine boil down, stirring frequently—about once every 90 seconds or so. Turn the heat to medium and start adding the lobster stock, about 1/2 cup at a time, stirring frequently.
Cook until the rice is done, but still a little al dente. You don't want mushy rice. Add the rest of the lobster meat and the parsley, then check to see if it needs more salt. Add some if needed.
Serve at once with white wine.
Recipe Tip
When serving with white wine, a perfect match would be a Sardinian Vermentino or a Sicilian grillo but an unoaked chardonnay, white Cotes-du-Rhone blend or an off-dry riesling would be fine as well. A Spanish Albarino would also be a good pairing with lobster risotto. -
Instant Pot Beef Bourguignon (Julia Child Recipe)
1 tablespoons extra-virgin olive oil
6 ounces (170g) bacon, roughly chopped
3 pounds (1 1/2 kg) beef brisket, trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks
1 large carrot sliced 1/2-inch thick
1 large white onion, diced
6 cloves garlic, minced (divided)
1 pinch coarse salt and freshly ground pepper
2 tablespoons flour
12 small pearl onions (optional)
3 cups red wine like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine
2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
2 tablespoons tomato paste
1 beef bullion cube, crushed
1 teaspoon fresh thyme, finely chopped
2 tablespoons fresh parsley, finely chopped (divided)
2 bay leaves
1 pound fresh small white or brown mushrooms, quartered
2 tablespoons butter-
Set Instant Pot or Cooker to SEAR function (or use a pan on the stove over medium heat of you wish). Sauté the bacon in 1 tablespoon of oil until crisp and browned. Remove with a slotted spoon and set aside.
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Pat dry beef with paper towel; sear in batches until browned on all sides in the oil/bacon fat.
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Return bacon to the pot. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook on SEAR for a further 4-5 minutes to brown.
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Add in the onions, pearl onions, carrots, wine, 2 cups of stock, tomato paste, 4 cloves minced garlic, bullion and herbs. Stir well, cover and lock the lid into place. Press Keep Warm/Cancel to stop the Sauté function, then set to MANUAL mode. Choose HIGH PRESSURE for 30 minutes cook time.
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After cooking, allow the pressure to release naturally for 8-10 minutes. Open the valve and allow and remaining steam to escape (for Instant Pot, turn the valve from sealing to venting to release the pressure).
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While steam is releasing, prepare your buttered mushrooms (OPTIONAL -- or add them straight in without cooking in butter if desired): Heat the butter in a medium-sized skillet/pan over medium heat. Add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Set aside.
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Change the Instant Pot or cooker setting back to the SEAR setting (or SAUTE) stir well and allow the sauce to thicken uncovered, for a further 5-10 minutes.
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Add the buttered mushrooms, garnish with parsley and serve with mashed potatoes, rice or noodles.
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I discovered recently that I've been waaay under consuming protein for weight loss, so of late I'm concentrating on the numbers. Using a handy formula that I found on Healthline, I'm learning how tricky it is to get enough quality protein -- i.e. red meat, fish, eggs and so on.
Tonight I was short, so I had to eat a meal that was mostly all protein: Half a Bubba burger and a bowl of yogurt mixed with protein powder and an itty-bit of strawberries.
It sounds weird -- okay, it is weird -- but it was surprisingly tasty and satisfying.
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Oh, the recipe for the Beef Bourguignon that I posted says that the prep time is 15 minutes.
NO!
Just searing the bacon is 15 minutes, searing the beef is at least another 15.
Plan on an hour of prep time PLUS the cooking time!
This is a two hour meal, if not more.
"Now look here, you Baltic gas passer... " - Mik, 6/14/08
The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.
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Beef Stroganoff.
Don't ask me for the recipe. While I'm more than happy to eat beef stroganoff, I have no idea how it works.
It was delicious.
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Chinese takeout. The good stuff, though.
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"Now look here, you Baltic gas passer... " - Mik, 6/14/08
The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.
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@george-k said in It's Friday night! What's for dinner?:
Oh, the recipe for the Beef Bourguignon that I posted says that the prep time is 15 minutes.
NO!
Just searing the bacon is 15 minutes, searing the beef is at least another 15.
Plan on an hour of prep time PLUS the cooking time!
This is a two hour meal, if not more.
Yeah, they are all like that. The times are always more like for a professional chef.
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@george-k said in It's Friday night! What's for dinner?:
@89th said in It's Friday night! What's for dinner?:
getting close to our 500th one over the last dozen or so years.
You count??
Hah no but it’s been almost every Friday evening since like 2010
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Tonight it's roast salmon with a honey mustard glaze. Some steamed broccoli and a nice Oregon pinot noir.
https://www.delish.com/cooking/recipe-ideas/a22655572/best-roasted-salmon-recipe/
“I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill
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@mik said in It's Friday night! What's for dinner?:
Tonight it's roast salmon with a honey mustard glaze. Some steamed broccoli and a nice Oregon pinot noir.
https://www.delish.com/cooking/recipe-ideas/a22655572/best-roasted-salmon-recipe/
Sounds delish! We need to try that one here. Let me know how you like it.
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Lunch was as much food as you could stack on 32 feet of tables
I think I'll just swell for supper
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We’re going French tonight. French Onion Soup, French Dip Sandwiches, and French Fries.
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@brenda said in It's Friday night! What's for dinner?:
@mik said in It's Friday night! What's for dinner?:
Tonight it's roast salmon with a honey mustard glaze. Some steamed broccoli and a nice Oregon pinot noir.
https://www.delish.com/cooking/recipe-ideas/a22655572/best-roasted-salmon-recipe/
Sounds delish! We need to try that one here. Let me know how you like it.
It was good. I left out the lemons because I could not see what they would possibly add to the dish.
MFR was craving chocolate for dessert. We were out so I took advantage of a 40% off DoorDash deal and surprised her with some from CVS. She’s happy.
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Being it’s Saturday morning here I’ll talk in past tense
Rub eye steaks on the barb. Three hour marinade included olive oil, red wine, sesame oil, and Provençal herbs. Gas grill. I timed it pretty good. Two min a side on high heat to sear and then about another min and half a side lower heat. Nice medium rare.
Sautéed peppers.
Only garnish on meat were salt flakes and fresh black pepper.
A sour dough whole wheat loaf
Local Cabernet
Very easy vis a vis preparation and lots of bang for the little effort.
Then I watched the evening news and the usual nausea set in.
