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 »

Baked White Cheddar Mac & Cheese With Smoked Sausage

White Cheddar Mac & Cheese With Smoked Sausage (1)

White Cheddar Mac & Cheese With Smoked Sausage (2)

My friend Kim went on home for a week to visit her parents. I knew she’d be celebrating her birthday while she was gone so I thought I’d have something special waiting for her when she returned home. You know after traveling you’re always tired once you get home, no one really wants to cook. I thought, how about a Baked White Cheddar Mac & Cheese With Smoked Sausage waiting for her at home. All she’d have to do is to follow the reheating instructions that I attached to the pan. Happy Birthday, Kim!

You know, it’s just as easy to make two pans of Mac and Cheese as it is to make one. One for her family and one for ours. This recipe will yield two 9 x 9 pans of Baked White Cheddar Mac & Cheese With Smoked Sausage.

2018-08-20 15.39.15

2019-06-08 23.01.07

Roux (2)

2015-05-01-14-19-19

Milk

2018-08-20 15.59.42

2018-08-20-16.16.49-1

2018-08-20 15.48.17

2018-08-20 16.30.12

2016-05-01-17-06-24

2016-05-01-17-11-41

2018-08-20 16.17.56

2018-09-07 11.09.06

Flat Leaf Italian Parsley

2015-06-29-15-07-11

2015-03-30-13-48-15

2018-09-07 11.10.03

2018-09-07 10.54.37

2018-08-20 17.07.50

2018-08-20 17.07.47

2018-08-20 17.16.50

2018-08-20 17.13.01

White Cheddar Mac & Cheese With Smoked Sausage (3)

2018-08-20 17.16.53

White Cheddar Mac & Cheese With Smoked Sausage (1)

 

 

Prep Time: 15 minutes
Cook Time: 30 to 35 minutes
Total Time: 50 minutes
Yields: 16 servings (6 to 8 serving per pan)
Equipment: 2 rimmed baking sheet pans, 2 (6-quart) stockpots, 12-inch sauté pan, 1 (3-quart) saucepan, 2 disposable deep-sided 9 x 9 casserole pans.

Note: Ingredients below are doubled to yield 2-9 x 9 disposable pans

Ingredients:
2 (16-ounce) boxes Barilla Cellentani, corkscrew-shaped pasta (or elbow macaroni)
3 sticks of butter, unsalted (reserve 1 stick for topping, plus butter for greasing pans0
1 cup all-purpose flour
2 quarts whole milk
1 teaspoon of nutmeg, freshly grated
1 tablespoon Kosher salt
1 1/2 teaspoons freshly ground black pepper
6 cups of diced smoked sausage sliced and quartered, 3 cups for each pan
2 (8-ounce) packages, extra-sharp white cheddar, shredded
6-ounces of Parmigiano-Reggiano cheese, freshly grated and divided
3 cups of Panko breadcrumbs
1/2 cup of Italian flat-leaf parsley, reserve 1/4 cup for Panko

Directions:
Preheat oven to 375-degrees F.
Butter each of the 9 x 9 disposable pans

Into each one of the two (6-quart stockpot) pots of boiling salted water, add 1 box of Barilla Cellentani. Cook according to the directions on the package, 6 to 8 minutes. Drain well into separate colanders.

In the meantime, heat the milk in a 4-quart saucepan, just under the boiling point. In another (6-quart) stockpot melt 2 sticks of butter, add the flour. Cook over low heat for 2 minutes, continuously whisking. While whisking, slowly add in the hot milk, then 1 tablespoon of Kosher salt, 1 1/2 teaspoons of freshly ground black pepper, and freshly ground nutmeg. Switch to a wooden spoon, continue to stir until sauce thickens. Do not rush this process, cooking times may vary, anywhere from 7 to 10 minutes. Once the sauce coats the back of a spoon remove the pot from the heat. Add all the white cheddar and 3-ounces of grated Parmesan. Stir to combine.

Divide the bechamel sauce, equally into each of the (6-quart) stockpots. Divide equally the diced smoked sausage into each pot. Add one colander of the cooked, well-drained pasta into each pot. Stir to combine then transfer to the buttered disposable pans.

Breadcrumb Topping:
Melt the remaining 1 stick of butter into a large sauté pan, on low heat, add the Panko crumbs, stir until all the butter is absorbed.  Off the heat, add the remaining grated Parmesan cheese, and Italian flat-leaf parsley. Stir to combine. Divide evenly, then sprinkle the bread crumbs on evenly on top of each of the pans. Place each of the disposable pans onto a rimmed baking sheet pan.

Bake for 30 to 35 minutes, or until the sauce is bubbly and macaroni and topping are a beautiful golden brown.

Tip For Freezing:
Make sure the pan of Baked White Cheddar Mac & Cheese With Smoked Sausage is at room temperature before freezing.

If you plan to freeze one of the pans, DO NOT ADD the breadcrumb topping until you’re ready to bake. Cover the pan tightly with foil then wrap the whole pan again in plastic wrap. Freeze up to 2 months.

When you’re ready to bake, remove the foil and plastic wrap. Add the breadcrumb topping. Spray the dull side of a piece of foil with non-stick cooking spray. This will prevent the topping from sticking to the foil.  Cover the dish tightly with the sprayed foil and bake frozen for 1 hour at 350-degrees F. Remove the foil and continue baking until the top is golden brown around 5 to 7 minutes, times may vary slightly.

3 Comments »

Pasta Carbonara

2016-05-01 17.44.35

A match made in heaven, are peas and pancetta. My Pasta Carbonara highlights these two ingredients perfectly. One main ingredient, in this dish, is freshly cracked/ground black pepper. From what I understand, many years ago, this dish got its name from woodcutters who made charcoal for fuel. Those men would come home dirty and black from a hard day’s work. Therefore the black pepper in this dish represents that look.

eggs

2016-05-01-16-57-22

2016-05-01 17.02.55

2016-05-01-17-06-24

2016-05-01-17-11-41

2015-05-01-13-32-21

2016-05-01-13-45-11

2016-05-01 16.59.47

2016-05-01 13.46.29

2016-05-01-17-28-47

2015-05-01-14-07-34

2016-05-01-17-30-47

2016-05-01 17.26.11

2015-01-06-17-17-21

2016-05-01-17-27-11.jpg

2016-05-01 17.31.58

2018-01-12 15.36.42

Colander-Style Spoon.jpg

2016-05-01 17.40.15

Flat Leaf Italian Parsley

2015-06-29-15-07-11

Photo Jan 05, 5 21 27 PM

2016-05-01 17.42.24

2016-05-01 17.42.26

2016-05-01-17-11-41

2016-05-01 17.44.35

 

 

 

 

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yields: 4 servings
Equipment: deep-sided frying pan, 6-quart saucepot, chef’s knife, 2 large mixing bowls, 1 small mixing bowl, a 10-cup food processor, colander spoon

Ingredients:
2 boxes of Gemelli (substitute 1 pound of spaghetti)
1 package of thawed frozen peas
1/4 pound of pancetta, diced
1 shallot, finely diced
1 teaspoon of olive oil
1 large clove of garlic, minced
1/4 cup of dry white wine (substitute unsalted chicken broth)
4 whole eggs plus, 1 yolk
2 cups of grated Parmesan cheese (reserve 1/4 cup back to top serving dishes)
1 pinch of Kosher salt to taste (a good handful of Kosher salt for pasta water)
1 tablespoon of fresh ground black pepper
3 tablespoons of Italian parsley flat-leaf parsley, finely chopped

Directions:
Place a large saucepot on the stove filled with water over medium-high heat. This will allow you time to prepare the ingredients for the dish while waiting for the water to boil.

Have ready, a whole package of thawed frozen peas in a bowl.

In a large cold sauté pan add olive oil and diced pancetta. Do not turn the heat on just yet.

Next, grind up 2 cups of Parmesan cheese in a food processor. Transfer the grated cheese to a bowl and set aside.

Note: Reserve 1/4 cup of the grated cheese to top individual servings.

In another bowl, crack 4 eggs and one egg yolk and beat them together with 1 tablespoon of fresh cracked black pepper. Measure a 1/4 cup of dry white wine (or chicken broth), and have the minced garlic set to one side. Once all the ingredients are ready it’s time to make the dish.

Turn the deep-sided frying pan with the diced pancetta and olive oil to medium heat. Start to render down the pancetta, about 7 to 10 minutes.

Add a handful of Kosher salt into the pot of boiling water. Add the pasta, of your choice, giving it a big stir, and follow the cooking time according to the directions on the box.

Once the pancetta is crispy transfer to a plate lined with a paper towel. Drain off all but 3 tablespoons the pancetta fat in the pan. If you don’t think you have that much, you can add a little olive oil.

This process goes fairly quickly. Pan still on medium heat, next, add in the minced garlic, diced shallot, and the wine. Using a wooden spoon, and while shallots and garlic are cooking, around 3 to 4 minutes, scrape up all those delicious pancetta bits that are trapped in the bottom of the pan. Let that liquid bubble up for about a minute until the alcohol has cooked out.

To the pan, using one of those large colander spoons, transfer the pasta into the pan. Next, return the cooked pancetta to the pan. Make sure to coat the all pasta with the pancetta fat, wine, and garlic that has remained in the pan. Note: if the pasta seems a little to dry and sticking together, add in a little olive oil to loosen it up.

At this point, add the crispy pancetta, the peas (the heat will warm the peas through), and the egg mixture. Using a pair of tongs, toss to combine while still over the heat, until eggs just start to set. Turn the heat off, but keep the pan on the burner. Immediately add the grated Parmesan cheese and chopped parsley. Toss those ingredients through then remove from the heat.

Pasta Carbonara is best served hot. Don’t forget about adding more cheese to the top of your dish!

Pasta Carbonara Souffle

Leave a comment »

%d bloggers like this: