I cooked these for the Appetizers Free for All Throwdown
We start off with the dumplings. I wanted to make a creamy yet some what healthy lobster and asparagus filled dumpling. So to start I roasted some parsnip, garlic and red peppers.
Meanwhile I had a small pan with butter leeks, roasted garlic, onions, and shallots cooking down. I chopped up the roasted parsnip and added it in, and then mashed it. I added a touch of milk and chicken stock and then gave it a blend with the immersion blender. After that I added in a smear of cream cheese and let that all get happy together.
Lit the grill and on went the lobster tails.
Lump with a large chunk of Hickory. Cooked the tail shell down for the first few minutes, and then flipped. I was happily surprised the lobster tails took on a decent amount of smoke.
Once the lobster tails were done it was time to bring them inside and get them mixed into the parsnip filling.
I de-shelled the lobster and gave it a chop then added it into the parsnip, mixture. I let that sit on the stove for a few minutes to let the flavors blend.
While that was doing that, I had grilled up some asparagus.
Chopped their tips off and also chopped up some of the roasted red pepper.
Time to start making the dumplings.
Not the prettiest but they will do.
Ok so lets turn our attention to the Crunchy German Meatballs.
Started off with 2lbs of 80% - 20% ground beef. One tub of cream cheese, 2 Tbls minced garlic, half a small onion, and about a cup or so of saurkraut.
Mix that all up. Trying to spread out the cream cheese as much as possible.
Once it's all mixed up well, I put it back in the fridge for about an hour to rest and chill.
After the hour was up it was time to form some meatballs. I made meatballs with about 2 tbls of meat. I then took some coconut flour and corn meal into a small bowl and seasoned it with Dizzy Pigs Swamp Venom Rub. I then rolled each meatball into the spiced flour and corn meal to give it a light coating.
Then onto the grill they went, indirect.
Once they temped 160 off they went.
While they rested it was time to steam then fry the dumplings...
And then finished.
The coconut flour and the corn meal added a great sweet textured coating to the savory and creamy meatballs.
And the dumplings!! man! the roasted parsnip and leeks and roasted garlic became such a great background to support the lobster, and the roasted red peppers and grilled asparagus tips helped add some depth to the flavors.
We start off with the dumplings. I wanted to make a creamy yet some what healthy lobster and asparagus filled dumpling. So to start I roasted some parsnip, garlic and red peppers.
Meanwhile I had a small pan with butter leeks, roasted garlic, onions, and shallots cooking down. I chopped up the roasted parsnip and added it in, and then mashed it. I added a touch of milk and chicken stock and then gave it a blend with the immersion blender. After that I added in a smear of cream cheese and let that all get happy together.
Lit the grill and on went the lobster tails.
Lump with a large chunk of Hickory. Cooked the tail shell down for the first few minutes, and then flipped. I was happily surprised the lobster tails took on a decent amount of smoke.
Once the lobster tails were done it was time to bring them inside and get them mixed into the parsnip filling.
I de-shelled the lobster and gave it a chop then added it into the parsnip, mixture. I let that sit on the stove for a few minutes to let the flavors blend.
While that was doing that, I had grilled up some asparagus.
Chopped their tips off and also chopped up some of the roasted red pepper.
Time to start making the dumplings.
Not the prettiest but they will do.
Ok so lets turn our attention to the Crunchy German Meatballs.
Started off with 2lbs of 80% - 20% ground beef. One tub of cream cheese, 2 Tbls minced garlic, half a small onion, and about a cup or so of saurkraut.
Mix that all up. Trying to spread out the cream cheese as much as possible.
Once it's all mixed up well, I put it back in the fridge for about an hour to rest and chill.
After the hour was up it was time to form some meatballs. I made meatballs with about 2 tbls of meat. I then took some coconut flour and corn meal into a small bowl and seasoned it with Dizzy Pigs Swamp Venom Rub. I then rolled each meatball into the spiced flour and corn meal to give it a light coating.
Then onto the grill they went, indirect.
Once they temped 160 off they went.
While they rested it was time to steam then fry the dumplings...
And then finished.
The coconut flour and the corn meal added a great sweet textured coating to the savory and creamy meatballs.
And the dumplings!! man! the roasted parsnip and leeks and roasted garlic became such a great background to support the lobster, and the roasted red peppers and grilled asparagus tips helped add some depth to the flavors.
