Let's Dish With Linda Lou

Where You Taste The Love

Pasta Salad With Lobster And Grilled Corn

Seafood Pasta Salad

Remember my post on How To Cook And Open A Lobster? This dish is going to require quite a bit of sweet lobster meat for my Pasta Salad With Lobster And Grilled Corn.

Opening a lobster for some can be a little intimidating but I’ve made it as easy as possible in my post. If you’re able to get a hold of lobster meat already prepared, by all means, feel free to use it in this recipe.

This recipe is perfect for summer and uses my Lemon Vinaigrette which pairs perfectly with this salad. I’ve provided a link for my Lemon Vinaigrette at the bottom of this post.

2016-07-03 14.30.55

Mini Sweet Bell Peppers

Red Onion

Flat Leaf Italian Parsley

2015-06-29-15-07-11

2015-03-30-13-48-15

Red Onion, Mini Sweet Pepper, Italian flat-leaf Parsley

2015-11-13-15-40-421

Cooked Lobster

Cooked Lobster

2016-07-03 15.02.09

2016-07-03 15.10.14

2016-07-03 15.26.40

2016-07-03 15.38.05

2018-06-07 12.23.32

2018-08-01 18.53.51

2018-08-01 18.52.20

Seafood Pasta Salad (2)

photo-apr-10-3-35-51-pm

Seafood Pasta Salad

 

 

Prep Time: 10 minutes
Cook Time: 21 minutes
Total Time: 31 minutes
Yields: 4 to 6 servings
Equipment: indoor grill-pan, 1 (6-quart) saucepot, colander, bundt pan, chef’s knife, paring knife, large mixing bowl, Microplane, silicone brush

Ingredients:
1 1/2 pounds of lobster meat, cooked and cooled, diced into bite-size pieces (1 (2-pound) lobster)
5 ears of sweet corn, grilled, kernels removed (approx.2 1/2 cups)
1/4 cup of Canola oil
1/2 pint of red grape tomatoes, halved
1/2 pint of yellow grape tomatoes, halved
1 cup of edamame, shelled
1 pound (16 ounces) of corkscrew pasta, cooked drained and cooled completely
1/4 cup of red onion, finely diced
1 mini sweet red pepper, seeded and finely minced
1 lemon, zested
2 Hass avocados, pits and flesh removed, diced
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
1/4 cup of Italian flat-leaf parsley, finely chopped
1/2 cup of Lemon Vinaigrette

Directions:
Start by cooking the lobster in advance. Instructions can be found on my link below for directions. Once the lobster is fully cooked, allow to cool, remove the lobster meat from the tail and claws, then chop into bite-size pieces. Transfer to a bowl and refrigerate.

While the lobster is cooking, prep the mini sweet red pepper, onion, and Italian flat-leaf parsley. Transfer to a large mixing bowl. Halve the grape tomatoes add those to the bowl and the edamame.

Pour Canola oil into a small measuring cup. Using a silicone brush, brush each of the ears of corn with Canola oil. On a preheated indoor grill pan over medium heat, place the arrange the ears of corn on the grill. Allow the corn to cook for 3 minutes on each side until slightly brown. You’ll notice the corn will start to produce beautiful charred marks which adds a smokey flavor without a lot of effort. The total process should take about 9 minutes.

Using a bundt pan, stand the one ear of corn of the center, as seen above, and remove the kernels. Repeat the process until all the kernels have been removed from each ear of corn. Discard the cobs. Add to the large mixing bowl with the rest of the ingredients.

In the meantime, have a large saucepot of boiling salted water on the stove. Drop the pasta and give it a good stir. Cook between 8 to 12 minutes. Taste the pasta after 8 minutes of cooking to be safe. You’re looking for the pasta to be al dente. Once al dente, drain into a colander, run under cold water until the pasta has cooled completely and does not clump together.

Add the grilled corn kernels, chilled lobster, lemon zest, and pasta to the mixing bowl containing the other ingredients. Stir to combine. Finally, add the diced avocado, gently stir to combine, not to smash the diced avocado. You want it to keep its integrity.

Start by adding 1/2 a cup of my Lemon Vinaigrette (add more if needed) to the bowl. Using a large rubber spatula, fold in the dressing coating all the ingredients with this super flavorful dressing.

Ladle a good helping of my Pasta Salad With Lobster And Grilled Corn into a porcelain serving bowl. Serve immediately.

Great Tips For Artisanal Bread, Corn On The Cob, And Everything Strawberry

Balsamic, Cilantro-Lime, And Lemon Vinaigrette

How To Cook And Open A Lobster

Leave a comment »

Balsamic, Cilantro-Lime, And Lemon Vinaigrette

 

2015-10-12 15.06.30

2015-10-12 15.36.03

2015-10-12-15-08-19

I used to think there was no way I could ever make my own dressing. I learned that’s so not true. Watching cooking shows and reading cookbooks taught me how easy to make your own vinaigrette. I thought I’d share my three favorites with you, Balsamic, Cilantro-Lime, And Lemon Vinaigrette.

I mix all the ingredients for the Balsamic and the Lemon, right in their own 8-ounce jelly jar. The Cilantro-Lime takes an additional step of first processing the cilantro leaves. It’s simpler, for this vinaigrette, to be made in the food processor and then transferred to a jelly jar.

2013-10-24-12-28-531

2015-10-12 13.11.55

Agave Nectar, Honey, and Granulated Sugar.jpg

Agave nectar, honey, or granulated sugar are a few of the sweeteners you can use when making your own vinaigrettes.

2015-01-02-17-01-37

2015-01-02-17-05-09

2015-01-02-17-12-49

2015-01-02-17-16-15

2015-01-02-17-23-15

2015-01-02-17-32-36

2015-10-12 15.36.03

2015-10-12 15.35.21

 

 

 

Prep Time: 15 minutes
Yields 8 to 10 ounces of vinaigrette
Equipment: Food processor, blender, or an immersion blender, four 8-ounce jelly jars, small bowl

Ingredients For Balsamic Vinaigrette:
Yields: 8 ounces
2 tablespoons of finely chopped shallot
1 tablespoon of freshly grated garlic
1 tablespoon of Dijon mustard (substitute spicy mustard)
1 teaspoon of crushed red pepper flakes
1 tablespoon of Agave nectar (substitute honey)
1 tablespoon of Kosher salt
1 teaspoon black pepper
1/4 cup of good balsamic vinegar
1/2 cup of *E.V.O.O.
1 tablespoon of freshly chopped Italian flat-leaf parsley (optional)

Ingredients For Cilantro Lime Vinaigrette:
Yields:
10 ounces
1 cup of fresh cilantro leaves
1 tablespoon fresh ginger, grated
1 tablespoon of garlic, freshly grated
2 tablespoons of shallots, roughly chopped
1 tablespoon of Kosher salt
1 teaspoon of fresh ground black pepper
1 teaspoon of cayenne pepper
3 tablespoons of Agave nectar (substitute granulated sugar)
1/4 cup of low sodium soy sauce
1/4 cup of red wine vinegar
1/4 cup of fresh lime juice
1 cup of *E.V.O.O.

Ingredients For Lemon Vinaigrette:
Yields: 8 ounces
1/4 cup of fresh lemon juice (3 juicy lemons)
2 tablespoons of shallot, minced (optional)
1 tablespoon of garlic, freshly grated (optional)
1 tablespoon Dijon mustard
1 tablespoon of Kosher salt
1 teaspoon of black pepper
2 tablespoons of Agave nectar
1/2 cup of *E.V.O.O.

Directions For Cilantro-Lime Vinaigrette:
Start by placing cilantro leaves into a food processor fitted with the metal blade. Add 2 tablespoons of *E.V.O.O. (the remaining olive oil will be added through the feeding tube) and pulse the leaves until they’re finely minced. Remove the processed cilantro and transfer to a small bowl. Back in the food processor add the ginger, garlic, shallots, fresh lime juice, Kosher salt, fresh ground black pepper, cayenne pepper, agave nectar, and low sodium soy sauce. Pulse all the ingredients just enough to combine everything.

Once combined, add the processed cilantro leaves back into the food processor. Place the lid and feeding tube on. Turn the processor to the ON position and slowly add the remaining *E.V.O.O. through the feeding tube until combined. Remove the lid, add the red wine vinegar and using a spatula, stir once. This recipe yields 10 ounces of vinaigrette so you’ll need 2 jars. Transfer the vinaigrette to the jars, place the lids on tight and give a good couple of shakes to combine everything.

Directions For The  Balsamic And Lemon Vinaigrette:
Add all the ingredients for, both of, the vinaigrette into their 8-ounce jelly jars. Finish with the *E.V.O.O. Place the lids tightly on the jars and shake really well.

Notes:
1). I prefer my vinaigrette to be one part acid to two parts oil.
2). Place the dressing in the bottom of the bowl first. Right before serving the salad, add the lettuce/greens, toss to coat.
3). It’s important to wash and then dry the leaves really well so the dressing will adhere to the leaves.

*E.V.O.O. is extra virgin olive oil.

Leave a comment »

Panzanella Salad

2014-10-26 17.58.40

Having my daughter visit recently, I needed to make a “meat-free” dish for her. Now, in our house, Steve loves “meat-free” meals, once and a while, however; for the main course, he prefers to have some type of protein. I’m thinking what better way to do this than with a Panzanella Salad that makes everyone happy. This traditional Italian salad is basically a tomato and bread salad. Today I’m going to put a spin on tradition.

Sweet Basil (2)

fresh basil

2019-06-08 06.03.04

2017-12-15-06-20-071

photo-mar-09-6-42-37-pm

2016-08-06 21.54.50-2

Red Onion

2016-10-21 12.04.01

Feta

2015-02-26-10-12-15

2018-08-01-18.53.51

2018-08-01 18.52.20

Photo Dec 14, 6 12 54 PM

Photo Dec 14, 6 18 32 PM

2019-06-09 04.53.50

2019-06-09 04.54.02

2017-12-23-08-49-05

2017-12-23-08-53-58

2017-12-23-08-55-47

2017-12-23-08-57-03

Homemade Croutons

Genoa Salami

2014-10-26 17.58.40

 

 

 

 

Prep Time:: 10 minutes
Cook Time 15 minutes
Total Time: 25 minutes
Equipment: 2 rimmed baking sheets pans, large mixing bowl, medium-size mixing bowl, small mixing bowl, whisk, Chef’s knife, large serving bowl with utensils

Ingredients For Salad:
1 English cucumber, cut into half-moons then cut half-moon in half
1/2 red onion sliced into thinly sliced half-moon
1 large yellow bell pepper, seeded and diced
1 pint of red and grape tomatoes, halved
1 pint of yellow grape tomatoes, halved
1 lemon, zested
3/4 pound of Genoa salami, diced (optional)
6 ounces of Feta cheese, diced
4 to 6 cups of Homemade Croutons
1/4 cup of fresh basil leaves, roughly chopped

Ingredients For Croutons, Oven Bake Method:
4 to 6 cups of bread cubes, 1 1/2-inch size cubes (1 loaf of Tuscan Ciabatta garlic loaf, or plain Ciabatta)
1/4 cup of olive oil, divided
2 tablespoons of Kosher salt, divided
2 teaspoons of freshly ground black pepper, divided
3 tablespoons of fresh basil leaves, roughly chopped

Ingredients For Lemon Vinaigrette:
Yields: 8 ounces
1/4 cup of fresh lemon juice (3 to 4 juicy lemons)
2 tablespoons of shallots, minced (optional)
1 tablespoon of garlic, freshly grated (optional)
1 tablespoon Dijon mustard
1 tablespoon of Kosher salt
1 teaspoon of black pepper
2 tablespoons of Agave nectar
1/2 cup of *E.V.O.O.

Directions For The Oven Bake Method.
Preheat oven to 400-degrees F.
Start by evenly dividing the bread cubes out onto two rimmed baking sheet pans. Add olive oil, Kosher salt, and fresh ground black pepper, toss to evenly coat the bread cubes. Spread the bread cubes evenly into a single layer. Bake for 15 minutes turning them once halfway through the cooking process to make sure they brown evenly.

Note: The Homemade Croutons will absorb the dressing better when warm.

In the meantime, in a large mixing bowl, add the diced cucumber, halved tomatoes, sliced onions, diced bell pepper, lemon zest, and chopped basil, gently toss to combine.

In a small serving bowl add the diced Genoa salami allowing the option to add it to the individual Panzanella Salad once served.

This vinaigrette can be made while the croutons are in the oven.
In a medium-size mixing bowl add 1/4 fresh lemon juice, Dijon mustard, grated garlic, dried oregano, Agave nectar, Kosher salt, fresh ground black pepper. Slowly drizzle in the  *E.V.O.O. whisk to combine.

Once the croutons are done, immediately transfer them into the bowl with the rest of the ingredients. Pour the vinaigrette over the salad. Finally, add the diced Feta cheese, gently toss to combine.

*E.V.O.O. is extra virgin olive oil.

Homemade Ciabatta Croutons

 

Leave a comment »

%d bloggers like this: