I'm not sure about all the rest of you, but I get into ruts where I seem to cook the same old things over and over again. My wife and I have a rotation of a couple dozen meals that we enjoy and prepare consistently well, but after a while we need to change things up. With that in mind, plus the current Throwdown going on
http://www.bbq-brethren.com/forum/showthread.php?t=178591
I figured I would try to prepare something completely different. For inspiration, I called on a fond memory of decades gone by...
https://www.youtube.com/watch?v=M_eYSuPKP3Y
I'm not normally much of a dessert type of person but this meal called for one, or at least it called for my version of one (to be explained later). Ingredients as follows...
Dump chocolate in the food processor...
Chop up into fine granules...
Add butter, cream, vanilla, cinnamon, egg yoke and blend...
And pour into plastic wrap lined ramekin to be chilled in fridge overnight. This is now basically a big chocolate truffle. :thumb:
Fast forward to the next day. Start of with a couple small lobster tails and some shrimp (aka crevettes in French :idea
...
Coated with oil, sprinkled lightly with various herbs/seasonings and on to the Weber they go...
And a few minutes later they are good to go... :mrgreen:
While the lobster and crevettes were resting peacefully in the fridge, it was time to make up some sauce. Start by melting some butter...
Add some flour, whisk for a minute or two to make a roux and forget to focus the farkin' camera...
Add warm half and half and continue to whisk over heat until it begins to thicken...
Add salt, pepper, some grated nutmeg and whisk thoroughly...
Add about 3oz of grated Gruyere...
And once it's all stirred in and melted we have a Mornay sauce... :thumb:
At this point, I poured off about half of the Mornay sauce (for later use) and added dijon mustard, lemon juice, dry sherry and a few drops of hot sauce...
I gave it a good wisk and I added one egg yoke...
Whisked all together and now we have a Thermidor sauce... :thumb:
Now back to the lobster and crevettes. Gave them a rough chop...
Added the Thermidor sauce...
Spooned the mixture (plus some grated parmesan and parsley)back into the reserved lobster shells...
And on to the Traeger for about 15 minutes at 375F...
Remember the chocolate truffle I made the day before? Well I spooned it into a little pâté dish and plated it up with a couple graham crakers...
Consequently I'm calling this a truffle pâté... :thumb:
Wow. This is really taking a long time isn't it? :shocked: I'm getting thirsty. Is anyone else getting thirsty? Well, I think it's about time for a little snifter of brandy... :thumb:
Oops. I almost forgot one of the critical ingredients...
And here we have the finished meal. Lobster Thermidor aux crevettes with a Mornay sauce, garnished with truffle pâté, brandy and a fried egg on top and Spam (which is under the fried egg)... :thumb:
If you made it to the end of this post, thank you for hanging in there. If you are wondering, I did eat it all and it was very tasty... :hungry: Not sure I would do it again unless I had nothing better to do, but it was "Something Completely Different" and well worth the effort. :mrgreen:
http://www.bbq-brethren.com/forum/showthread.php?t=178591
I figured I would try to prepare something completely different. For inspiration, I called on a fond memory of decades gone by...
https://www.youtube.com/watch?v=M_eYSuPKP3Y
I'm not normally much of a dessert type of person but this meal called for one, or at least it called for my version of one (to be explained later). Ingredients as follows...
Dump chocolate in the food processor...
Chop up into fine granules...
Add butter, cream, vanilla, cinnamon, egg yoke and blend...
And pour into plastic wrap lined ramekin to be chilled in fridge overnight. This is now basically a big chocolate truffle. :thumb:
Fast forward to the next day. Start of with a couple small lobster tails and some shrimp (aka crevettes in French :idea
...
Coated with oil, sprinkled lightly with various herbs/seasonings and on to the Weber they go...
And a few minutes later they are good to go... :mrgreen:
While the lobster and crevettes were resting peacefully in the fridge, it was time to make up some sauce. Start by melting some butter...
Add some flour, whisk for a minute or two to make a roux and forget to focus the farkin' camera...
Add warm half and half and continue to whisk over heat until it begins to thicken...
Add salt, pepper, some grated nutmeg and whisk thoroughly...
Add about 3oz of grated Gruyere...
And once it's all stirred in and melted we have a Mornay sauce... :thumb:
At this point, I poured off about half of the Mornay sauce (for later use) and added dijon mustard, lemon juice, dry sherry and a few drops of hot sauce...
I gave it a good wisk and I added one egg yoke...
Whisked all together and now we have a Thermidor sauce... :thumb:
Now back to the lobster and crevettes. Gave them a rough chop...
Added the Thermidor sauce...
Spooned the mixture (plus some grated parmesan and parsley)back into the reserved lobster shells...
And on to the Traeger for about 15 minutes at 375F...
Remember the chocolate truffle I made the day before? Well I spooned it into a little pâté dish and plated it up with a couple graham crakers...
Consequently I'm calling this a truffle pâté... :thumb:
Wow. This is really taking a long time isn't it? :shocked: I'm getting thirsty. Is anyone else getting thirsty? Well, I think it's about time for a little snifter of brandy... :thumb:
Oops. I almost forgot one of the critical ingredients...
And here we have the finished meal. Lobster Thermidor aux crevettes with a Mornay sauce, garnished with truffle pâté, brandy and a fried egg on top and Spam (which is under the fried egg)... :thumb:
If you made it to the end of this post, thank you for hanging in there. If you are wondering, I did eat it all and it was very tasty... :hungry: Not sure I would do it again unless I had nothing better to do, but it was "Something Completely Different" and well worth the effort. :mrgreen:
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