Tag: garlic

Lobster Thermidor Recipe

Ingredients (1-2 servings):

  • 1 whole lobster (about 500 grams)
  • 100 g button mushrooms
  • 2 garlic cloves
  • 75 ml double cream
  • 1 egg yolk
  • 75 ml wine brandy – I used some I bought in Azerbaijan
  • 2 pinch of nutmeg
  • 100 g Gruyere cheese

Preparation method:

  1. Using a large kitchen knife cut the lobster lengthwise into two parts, first piercing it’s back,
    then cutting its front along the same line.
  2. Scoop all the lobster meat from the shells. Set the shell aside for being filled later.
  3. Cut the lobster’s meat into 1 cm cubes.
  4. The small legs I put into a small pot together with a bit of water and a pinch os salt and i cooked it down to form a shrimp base reduction.
  5. Slice thinly the mushrooms.
  6. Chop coarsely the garlic.
  7. Grate the Gruyere cheese.
  8. In a frying pan sauté the mushrooms and the chopped garlic for 2-3 minutes, until the mushrooms get golden-brown.
  9. Add the diced lobster meat and deglaze with half of the wine brandy.Add the shrimp reduction too.
  10. In another bowl, add together the other half of the Cognac or brandy, the cream, the egg yolk, and the ground/grated nutmeg. Mix them well.
  11. Add this mixture to the lobster pan and stir them together.
  12. Remove the pan from the heat and keep stirring until the sauce thickens.
  13. Place the lobster’s empty half-shells in an ovenproof dish and fill them with the mixture.
  14. Spread on the lobster tops the grated Gruyère cheese.
  15. Broil the lobsters in the oven for about 5 minutes, until the cheese has nicely melted.

Sweet Banana Chili Peppers Stuffed with Salmon

Ingredients (2 servings):

  • 8-10 sweet banana chili peppers, I had red and orange ones
  • 200 g salmon filet
  • 1 egg
  • 5 garlic cloves
  • a bunch of thin green onions
  • a bunch of parsley leaves
  • 1 small red hot chili pepper
  • coarse salt to taste
  • 1 lime

Preparation method:

  1. Using a cleaver or a heavy kitchen knife chop roughly the salmon.
  2. Using a sharp, thin and long paring/slicing knife cut off the stems of the chili peppers.
  3. Using the same knife scoop and scrape off their seed, cleaning as much as possible the chilies insides.
  4. Slice thinly the green onions.
  5. Slice thinly the red hot chili pepper.
  6. Chop the garlic cloves.
  7. Chop the parsley leaves.
  8. Add together to a bowl the chopped salmon, green onions, parsley, red hot chili, garlic, a whole egg, the juice of a half lime and salt to taste.
  9. Mix them together gently.
  10. Using a teaspoon fill carefully the hollow sweet banana chilies.
  11. Place the salmon-filled chilies in an oven-proof dish and roast them in the oven preheated to 180 C for about 10-15 minutes.
  12. The remaining salmon filing mixture after stuffing all chilies will be fried in a pan for a few minutes on each side to a yummy omelet.
  13. Serve the stuffed chilies garnished with some omelet pieces, some chopped green onions, and lime wedges.

Greek Lamb Chops Recipe – Paidakia – with Roasted Asparagus

Ingredients (2 servings ):

  • 6 lamb chops
  • 1 lemon
  • 3 garlic cloves
  • 2 teaspoons dried oregano
  • 1 small red chilli pepper
  • 1 tablespoon olive oil
  • sea salt and freshly ground black pepper to taste
  • a bunch of asparagus stalks

Preparation method:

  1. Chop the garlic.
  2. Chop the red chilli pepper.
  3. Squeeze the juice of half of the lemon.
  4. Mix together in a flatter bowl the chopped garlic, chopped chilli, oregano, lemon juice, olive oil and sea salt and freshly ground black pepper to taste. Add the lamb chops. Toss them well in the marinade mixture, to be covered evenly. ( I did it a bit differently, I added the marinade ingredients over the lamb and tossed them a bit to mix them and cover evenly the lamb chops.)
  5. Let the chops marinate for 1-2 hours, even overnight if you have the time.
  6. Meanwhile, prepare the asparagus:
  7. Wash the asparagus stalks and tear off their woodsy lower third.
  8. Grill the asparagus over high heat on two sides for a few minutes, until they get the nice charred grill marks.
  9. Grill the lamb chops for 2-3 minutes on each side and let them rest for a couple of minutes.
  10. Serve the lamb chops with the grilled asparagus and some lemon wedges / slices.