What to Serve With Lobster

!±8± What to Serve With Lobster

Lobsters have shiny, greenish-black shells with orange trim. On the front of their heads, they have a pair of antennae and two eyes on the ends of stalks. They have 5 pair of legs, the front two often have big claws.

Now that you have had the anatomy lesson, here is the good stuff!

Before it is cooked, a lobster shell has a very dark color, it gets its deep red brick color only when it's cooked. They are available all year round.. so make sure yours is a good color when buying.

To save time you can purchase a halved, freshly cooked lobster that is ready to eat - the only thing you might need to do is to crack open the claws (if they haven't been cracked already) using a hammer or a pair of lobster crackers, in order to access the claw meat. Or you can cook your own fresh.

No matter which way you cook your lobster, it is the main event on your plate, therefore your side dishes should be simple not complicated.

Consider boiling new potatoes and basting them with some melted butter and seasonings, and a very basic green salad.. this makes a great colorful combination that looks gourmet and elegant.

If you are serving your lobster cold, then have cold side dishes, such as cucumber salad, which can be as simple as sliced or cubed cucumbers mixed with sliced tomatoes and drizzled in some oil and vinegar dressing and a crusty roll.

Another great side dish is corn on the cob, break the cobs in half and boil them and serve them in half sizes, as the lobster is likely to be taking up much of the plate and is the main event, and a crusty roll.

If you have spent all your time on the main event! and have very little time for side dishes, the traditional baked potato works great, make sure you have butter and seasonings. You can even buy pre-cooked baked potatoes already wrapped in foil.

Here is a great baked potato recipe:

Scrub a good size potato and then slice into it without going right through it, put at least 6 slices into the potato. Spread the potato open gently, and place sliced onions and thinly sliced cheddar cheese, in between the slices. Sprinkle the whole potato with salt and pepper and a bit of garlic salt, a dab of butter, and wrap it in tin foil. Bake as per usual, then open and remove from the foil when serving. Tastes great!.. Are you hungry yet?

What to Serve With Lobster

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How to baker Black Beans and Rice

!±8± How to baker Black Beans and Rice

For complete recipe go to www.cookingforbimbos.com !!!

How to baker Black Beans and Rice

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When One Learns How to Cook Venison, Venison Recipes Can Be Made From Beef Recipes

!±8± When One Learns How to Cook Venison, Venison Recipes Can Be Made From Beef Recipes

When planning to kill a deer, it is imperative to have clean knives ready to dress the animal. Other equipment that will be useful are a game bag, a sharpening stone, a bone saw, trash bags, clean towels and alcohol to keep the equipment sterilized. For sanitation and convenience it is best to hang the animal by its rear feet from someplace high like a tree branch. Hanging also helps the blood to quickly flow from the animal. Keeping a clean work area and keeping the animal clean and are essential to produce a good quality meat. One must move rapidly using a very sharp boning knife to open the animal and field clean it. Avoid puncturing any of the organs and once it is opened, remove all the entrails. The saw can be used to cut through the breast bone and to split the pelvic bone. After removing the sex organs from bucks and cutting around the anus area, tie off to prevent spillage and contamination.

If one is just learning how to butcher a deer for the first time, the one most important part of the process is cooling the meat as soon as possible. One way this can be done if the weather is cold is to prop open the carcass so the cold air can circulate. The body can also be cooled down by flushing with several gallons of cold water or packing the cavity with bags of ice. Keep the cavity dry by wiping with clean towels. Cut the skin loose all around the neck and the anus areas. Start pulling the hide at the anus area and work down to the neck. This is done at this time while the body is still warm so it is easier to remove. Now the game must be covered with cloth, a game bag or something to keep the meat clean.

Once the wild game is field cleaned, cooled down and the hide has been removed, it is time to prepare the venison for preserving. This can be as simple as cutting the meat up, with or without the bones and placing it in a freezer for later use. Some hunters believe that a carcass must be hung for five to seven days before freezing to achieve a tender quality of meat. Others think the same results can be accomplished by placing in a deep freezer. The problem with hanging the carcass is that a cold place must be available such as a walk in cooler. Most hunters do not have a walk in cooler so the next best would be outside with a constant temperature of around 40F degrees. Most of the time the weather is not a consistent cold temperature so there is a great chance of the meat turning bad in this process. This is why many people think it is best to prepare the meat for the freezer as soon as it is cleaned. By removing the bones from the meat, it will take up less freezer space, but it is more time consuming. Whether the meat is cut with the bones or without the bones, cut into individual steaks or individual roasts. Wrap each in plastic wrap and then in freezer paper. This method will prevent freezer burn and keep the meat longer in the freezer.

Although venison is lower in fat and the taste is a little different, it is very much like beef. It contains the same enzymes but the flavor varies depending on what weeds the deer eat. Sometimes the animals will consume strong flavored weeds therefore reflecting in strong flavored meat. Many people like this natural gamey flavor in the wild game. A very strong flavor and toughness seem to come more with the older animals. If the strong flavor is not pleasing to the taste buds, several cooking methods can be done to lighten this taste. Some soak the meat in salt brine for a couple days and then rinse it with clear water before cooking. Marinating the meat overnight or seasoning it with favorite spices will cover the flavor. Most hunters say they never have a problem with the toughness, but if there is a problem a little tenderizer will solve it.

Although venison is very low in fat, any fat should be removed before cooking. The strong wild taste settles in the fat, and also the fat is too hard for humans to eat. It is important not to overcook the meat. The fibers of venison are short and become tough very easily. The meat should be cooked to medium well, never rare and never well done. The tender cuts can be grilled or broiled. The tougher cuts should be boiled, baked in the oven with a little water or wrapped tightly in foil and placed in a pan in the oven. Thin slices of the sirloin or the round can be quickly fried in hot oil; no more than 1 ½ minutes on each side.

When One Learns How to Cook Venison, Venison Recipes Can Be Made From Beef Recipes

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Chef Paul Blackened Steak Magic Seasoning, 20 oz Canisters, 2 ct (Quantity of 1)

!±8±Chef Paul Blackened Steak Magic Seasoning, 20 oz Canisters, 2 ct (Quantity of 1)

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Post Date : Dec 03, 2011 17:48:45
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