Tag Archives: Fourth of July

Lobster Caprese Salad ~ Fancy 4th of July 2K11

Well corporate America, it’s almost quittin’ time on our most hallowed of holiday weekends. And nothing’s more American than using company time to do entirely personal things on a Friday afternoon, so that’s what I’m doing here.

This recipe is obviously of the rich and famous variety (because we clearly are SO VERY both), and it is as good as you think it is. The Chef made this in honor of our last dinner with The Grosshans (while we were still official Memphians, that is), and sitting on a porch eating this with a cold glass of white wine and good company is about as close to perfection as you can get. While you’re outdoors in Memphis in June, anyway.

The freshness of the tomatoes, the sweetness of the lobster and the bite of the balsamic make this dish truly addictive. So if you’ve decided to turn in your hot dogs for fancier fare this Fourth of July, this is a recipe not to be missed. (I obviously will not be doing that because hot dogs and me are an American love affair for the ages, but it’s your life.)

Lobster:
2 lobster tails
salt and pepper
2 tablespoons of butter
1 lemon

  1. Preheat oven to 375.
  2. Season lobster with salt and pepper and dab one tablespoon of butter on each tail.
  3. Roast for 10 to 12 minutes.
  4. Once done place in a ice bath to cool.
  5. Once cool dice and squeeze the juice of one lemon over them.

Caprese Salad with Balsamic Reduction:
2 yellow tomatoes, diced
2 orange tomatoes, diced
2 roma tomatoes, diced
salt to taste
Basil Vinaigrette
1/2 cup crumbled goat cheese
1 cup balsamic vinegar

  1. Take one cup of balsamic vinegar and cook in a pot on low heat for thirty minutes or until it coats the back of a spoon. Remove from heat and set aside.
  2. Season tomatoes with salt and toss with Basil Vinaigrette.
  3. Top with  goat cheese and lobster. Drizzle balsamic reduction over salad and serve. (Makes 4 servings)

Luxuriate. That’s the only word that does this justice. And justice is American as hell.

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Filed under Appetizers, Salad, Salad dressings, Sauces, Seafood, Shellfish, Special Occasion

Chicken Pasta Salad ~ Fourth of July 2K11

It’s that time of year again, lake rats: The 4th of July. And in honor of our upcoming trip to Tims Ford, I’m giving up one of my favorite have-around lake snacks: my version of the Chicken Pasta Salad from Bread & Company. [That stuff is way too expensive to buy by the pound, so I piddled around until I figured out a pretty close imitation. Grommet-style.]

This stuff keeps incredibly well, so you can have it pre-boat, mid-beverage and even post-broken-foot if you are as unlucky around water as I seem to be.
And it makes a great base if you’re, say, drowning your sorrows in Firefly so you can limp down to the driveway to play beer die. Not that that’s ever happened.

Anywho, this recipe uses roasted red peppers rather than raw because I ain’t much for the crunch, so tinker with this as you must. Freedom of choice is American as hell.

3 chicken breasts, cut into thin strips
1 package thin angel hair, cooked*
1 can artichokes, drained and coarsely chopped
1 jar roasted red peppers, chopped
1 bunch green onions, chopped (just the green parts)
2 cups mayo (plus as much as you need for your desired level of moisture. Eww. Hate that word.)
splash of Italian dressing (optional)
salt and pepper to taste (or Cavendar’s if you’re Akin through-and-through)

  1. Season chicken and cook in skillet with olive oil. (Taco seasoning + Tony’s is a winning combination for me.)
  2. While pasta is still warm, add mayo and all other ingredients.
  3. Cover and chill at least one hour (but this is even better after it sits overnight). Season to taste.

Eat on it. It’s the yum.

*I always undercook the pasta when I know I’m making this a day or two in advance because the pasta will soften as it sits in the fridge. Adjust your level of al dente accordingly.

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Filed under Chicken, Comfort food, Main Course, Pasta, Salad, Side dishes, Snacks