Recipe Illustration (Part Two)
This is part two of my short series on recipe illustration; this week we'll focus on text based illustrations, or pieces that include the entire recipe preparation method as part of the art.
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MY MOST USED ART SUPPLIES:
These are the products that I’d want with me on a deserted island (cuz I’d obviously have lots of time for watercolor and hand lettering!) ;)
Pens + Paints:
Staedtler Watercolor Pencil Set (36):
FineTec Watercolor Disc Paints:
Artists Loft Watercolor Discs:
Sharpie Ultra Fine Point (Black):
Staedtler Triplus Fineliner Pens:
Sakura Pigma Micron Pen Set (Black):
HB, 2B, 4B, 6B Pencil Set:
Papers + Sketchbooks:
Strathmore Cold Press Watercolor Paper:
Strathmore Sketch Book:
Mona Lisa Graphite Transfer Paper:
8x11 Tracing Paper:
Graph Paper:
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Disclaimer: Shayda Campbell is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for individuals to earn fees by linking to Amazon.com and affiliated sites. The cost to you for these products is the same, but Shayda earns a small commission and that keeps the channel alive. Win win!
go! PEI Eat Healthy
Go! PEI encourages eating healthy foods that are grown, raised and caught right here on PEI. The Prince Edward Island Farm Fresh Product Directory is a fantastic resource that lists u-picks, farmers markets, farm gates, and so much more.
How To Make Scallops Peppadew ft. The Forktula
Forktula sent us this thing in exchange for our thoughts, check out their website here:
New videos every Tuesday! (And sometimes Friday!)
Help support us on Patreon!
Did you like the video? Please like and subscribe for more!
What should we make next? Let us know in the comments!
INGREDIENTS:
Some Scallops
Some Olive Oil
200ml Butter
Some Salt & Pepper
A little White Wine
Chopped Garlic
Chopped Peppadews
Chopped Parsley
Juice of 1 Lemon
Additional stick of Butter
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Drink break and ending music by Phil's very talented brother.
Check out his SoundCloud here:
Discovery Hit, Quirky Dog
Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Easy Breakfast Pizza Recipe (Keto & Gluten-Free!)
(recipe link below) Start every day on the right foot with this insanely delicious, super healthy Breakfast Pizza Recipe! Thanks to Natural Nutralean, your breakfast is now packed with protein, fiber, and is even more filling than before. That's right, you can make your breakfast pizza with your protein powder - how crazy is that?
Enjoy this gluten-free, nut-free, keto-friendly recipe with the toppings of your choice, and the whole family will love it! We suggest extra cheese ;) Eat the foods you love, without the guilt, thanks to Nutracelle.
In the video:
Get the full recipe:
Every Protein Treats recipe uses Nutracelle's Nutralean protein powder with prebiotic fiber. It's perfect for baking and ideal for adding to all your favourite recipes....AND it's delicious! Visit to learn more!
Make sure you SUBSCRIBE to Protein Treats' channel to get more yummy, protein-rich recipes every week!
xo
Melanie
About Melanie Wildman:
Melanie Wildman's mission is helping people live healthier and more successful lives. As a mother of three and Founder of Nutracelle, she often says, “Success, at its core, is what you inspire others to achieve. This passion for leadership is the reason she has won five International Business Awards, including Best NewProduct, Startup of the Year and Woman of the Year. Wildman, a former Mrs. Canada, lost over 100 pounds after having bariatric surgery. Visit
About Nutracelle:
Proudly made right here in Prince Edward Island, Canada, Nutracelle has taken North America by storm with our scientifically proven products made just for you. Free of added sugars, unhealthy chemical additives, Nutracelle is healthy and incredibly delicious. We use only the highest quality whey protein and prebiotic fiber from the acacia tree, plus Nutracelle is even 100% nut-free and gluten-free! You won't feel deprived when you cheat with a protein treat, because every delicious shake tastes like a sinful treat. The proteins, fiber, and healthy fats will help you feel fuller up to 4x longer, so you snack 60% less. Your body feels nourished to help reduce cravings for junk food. You can bake with Nutracelle, enjoy a protein coffee in the morning and feel like you are cheating while you reduce hunger naturally. Learn more about this amazing product by visiting
PEI style clam chowder
This is a real good easy to make clam chowder you can make it as is like this or its really good with corn added as well. It's also a good recipe If you want to use this as a base for a seafood chowder. Just follow the same steps but when it comes time to add your clams, just add in whatever cooked seafood you want. If you want to add scallops, you add the wrong ones at the same time you mix the potatoes and the carrots in
Preview of Food Country with Chef Michael Smith
Gluten Free Beef Biscuit Casserole Recipe Protein Treats by Nutracelle
What?? Losing weight with comfort food? This amazing low-carb casserole will blow your mind! Think Shepherd's Pie combined with Grandma's biscuits, creating the most delicious, filling, comforting meal you've ever had! This cheesy, easy, beefy, healthy and ... well, just straight up mouth-watering hungry-man's dish is perfect for any day of the week! Packed with protein, low in net carbohydrates with no sugar or flour, it will leave you feeling full without the added sloth feeling after a not-so-healthy version of it. Your friends and family members won't even believe that you can lose weight, feel great, and have MORE energy with a comfort meal like this!
When we checked out the other guys recipes for beef & biscuit casserole, we couldn't believe that they had a minimum of 30g of carbs per serving! That was simply unacceptable to us, so we recreated this dish and jammed it full of Nutracelle's Natural Nutralean (30g of whey protein, and 10g of prebiotic fiber PER serving). With just 4g of net carbs per serving, and a whopping 21g of protein, you won't find a healthier version out there!
Now you can cozy up with your loved ones around the family table and enjoy a meal that will be so delicious and filling... you'll want seconds, but won't have room! That's okay, though! Leftovers are always delicious!
Don't worry, we won't tell Grandma that her biscuits aren't her favourite anymore.
In the video:
For ingredients directions and nutritional information please visit:
Protein Treats uses Nutracelle Protein Powder with 100% Whey Protein and Prebiotic Fiber because it's the ideal protein for baking, AND it's delicious! Visit to learn more!
Make sure you SUBSCRIBE to Protein Treats' channel to get more yummy, protein-rich recipes every week!
xo
Melanie
About Melanie Wildman:
Melanie Wildman's mission is helping people live healthier and more successful lives. As a mother of three and Founder of Nutracelle, she often says, “Success, at its core, is what you inspire others to achieve. This passion for leadership is the reason she has won five International Business Awards, including Best New Product, Startup of the Year and Woman of the Year. Wildman, a former Mrs. Canada, lost over 100 pounds after having bariatric surgery. Visit
About Nutracelle:
Proudly made right here in Prince Edward Island, Canada, Nutracelle has taken North America by storm with our scientifically proven products made just for you. Free of added sugars, unhealthy chemical additives, Nutracelle is healthy and incredibly delicious. We use only the highest quality whey protein and prebiotic fiber from the acacia tree, plus Nutracelle is even 100% nut-free and gluten-free! You won't feel deprived when you cheat with a protein treat, because every delicious shake tastes like a sinful treat. The proteins, fiber, and healthy fats will help you feel fuller up to 4x longer, so you snack 60% less. Your body feels nourished to help reduce cravings for junk food. You can bake with Nutracelle, enjoy a protein coffee in the morning and feel like you are cheating while you reduce hunger naturally. Learn more about this amazing product by visiting
Food Country with Chef Michael Smith Episode 22: Ham Hock Lentil Soup
Chef Michael Smith prepares Ham Hock Lentil soup on Food Country from the products he picked up at Riverview Country Market in Charlottetown, Prince Edward Island.
6. WHAT I EAT IN A DAY | Gluten-Free + Vegan
Check out what I eat in a day to get back on track after traveling! I focus on tons of greens, fresh fruit and plant-based proteins.
DETOX SMOOTHIE EBOOK:
DETOX SMOOTHIE + CLEANSE BUNDLE:
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Pre-Breakfast – Filtered Water with Lemon + Apple Cider Vinegar
Breakfast – Green Juice + Blueberry Smoothie Bowl
Snack – Kombucha + Energy Bites
Lunch – Blueberry Quinoa Power Salad + Hummus Toast
Snack - Bites of Zucchini Quinoa Pancakes
Dinner - Simple Quinoa Bowl with sweet potato, broccoli, kale + chickpeas
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RECIPES MENTIONED
- Bombshell Smoothie:
- Blueberry Quinoa Power Salad:
- Zucchini Quinoa Pancakes - coming soon!
PRODUCTS USED + MENTIONED
- Soma Water Filter:
- Adjustable Dumbbells:
- Breville Juice Fountain Elite:
- BlendTec Twister Jar:
- Vega Vanilla Sport Protein Powder:
- OXO Lemon Squeezer:
- Sprouted GF Flax Bread:
______________________________
CHECK OUT MY QUINOA STARTER GUIDE:
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SPECIAL OFFERS
Get FREE shipping on a BlendTec (the blender I use in this recipe):
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OTHER PLACES YOU CAN FIND ME:
WEBSITE
FACEBOOK
PINTEREST
SNAPCHAT
alyssarimmer
INSTAGRAM
@simplyquinoa
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Want to send me something?
PO BOX 456
New York, NY
10025
Disclaimer: I purchase all of the products mentioned in this video myself. All opinions expressed are my own personal thoughts and feelings of the products mentioned.
Food Country with Chef Michael Smith Potato Bacon Cheddar Tart Episode
Chef Michael Smith prepares a potato bacon cheddar tart with the potatoes from RA Rose & Sons Farm in North Lake, Prince Edward Island. Delicious!
Acadian Rappie Pie
Rappie pie, or rapure in French, is a well loved traditional Acadian dish. It’s a delicious mix of potatoes and chicken, and it’s unique to the region. It’s not a pie in the conventional sense, as there is no pastry crust. But it is a popular local dish, and in many households, a tradition for special occasions like birthdays or Christmas.
Find the full recipe here:
Download the music here:
For more information about Yarmouth & Acadian Shores:
Clam Boil - Prince Edward Island Style
One thing that everyone MUST do while visiting Prince Edward Island is have a down-home clam dig and boil up. The Eagar Brothers have been digging clams on our summer vacations in PEI since we were 'knee high to a grasshopper' and we've never gotten tired of it.
We caught up with a local girl named Arlene and she walked us through two methods of getting clams. The traditional method is to walk around on the dry ocean bed at low tide and look for the little squirts of water coming out of the tiny clam holes in the sand. When you see the 'squirt' you dig in that spot and you should be able to get a shovel full of clams.
Arlene however, prefers swirling her hands in the water to find the holes and then literally digging them up with her hands (wear a glove as the clams can be sharp!). Arlene had a large, loving family with 10 brothers and sisters, one of the boys was blind but it didn't stop him from partaking in the fun by using this 'swirling' method. Arlene said he was the champion clam digger in his local area when they were young. Impressive!
Once you've collected a nice bucket of clams then it's time for a party! All you have to do is call up a big crew friends, find a beautiful location beside the ocean, get some fire wood, a bucket to boil the clams, some beer and maybe, if you're lucky, a few musician friends! After this is done you relax and have a proper bonfire to cook the clams on, laugh, relax and enjoy the PEI hospitality, nature and food!
We had a magical night with a full moon and spectacular sunset, and great tunes by a local band, the Barstool Conspiracy. A clam bake is PEI at its best.
Oh ya, did I mention that the clams tasted sensational!
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Prince Edward Island Potato - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Prince Edward Island Potato Recipe.
A recipe from the KC Appetizers collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/4 c : Dried Parsley
Black Pepper; Freshly Ground
1/4 c : Butter
6 x : Carrots, Diced
3 c : Water
3 c : Milk
1 ts : Dried Thyme
3 tb : All Purpose Flour
4 md : P.e.i. Potatoes, Diced
1 lg : Onion, Diced
2 x : Chicken Oxo Cubes
Turkey Stew - Protein Treats By Nutracelle
Protein Treats by Nutracelle is here for you. Every Monday we release another high fiber, high protein, low carb, low sugar creation that is sure to satisfy and delight.
With the chilly weather upon us here in Prince Edward Island, home of Nutracelle, we wanted a hearty, filling, delicious turkey stew to warm us up. This stew is exploding with flavour and tastes just as good as when your mom made it. The difference? This one is packed with whey protein, which is the ideal protein for weight loss, and prebiotic fiber that’ll keep you full for hours. The whole family can enjoy this delicious, low-carb stew and they won’t even know it’s healthy - it’ll be our little secret.
In the video:
For ingredients, directions, and nutritional information please visit:
Every Protein Treats recipe uses Nutracelle's Nutralean protein powder with prebiotic fiber. It's perfect for baking and ideal for adding to all your favourite recipes, And it's delicious! Visit to learn more!
Make sure you SUBSCRIBE to Protein Treats' channel to get more yummy, protein-rich recipes every week!
xo
Melanie
About Melanie Wildman:
Melanie Wildman's mission is helping people live healthier and more successful lives. As a mother of three and Founder of Nutracelle, she often says, “Success, at its core, is what you inspire others to achieve. This passion for leadership is the reason she has won five International Business Awards, including Best NewProduct, Startup of the Year and Woman of the Year. Wildman, a former Mrs. Canada, lost over 100 pounds after having bariatric surgery. Visit
About Nutracelle:
Proudly made right here in Prince Edward Island, Canada, Nutracelle has taken North America by storm with our scientifically proven products made just for you. Free of added sugars, unhealthy chemical additives, Nutracelle is healthy and incredibly delicious. We use only the highest quality whey protein and prebiotic fiber from the acacia tree, plus Nutracelle is even 100% nut-free and gluten-free! You won't feel deprived when you cheat with a protein treat, because every delicious shake tastes like a sinful treat. The proteins, fiber, and healthy fats will help you feel fuller up to 4x longer, so you snack 60% less. Your body feels nourished to help reduce cravings for junk food. You can bake with Nutracelle, enjoy a protein coffee in the morning and feel like you are cheating while you reduce hunger naturally. Learn more about this amazing product by visiting
Prince Edward Island Mussels
Discover your food service guide to Mussels!
Food Country with Chef Michael Smith Episode 13: Potato Vodka
Chef Michael Smith visits a distillery in Hermanville, Prince Edward Island and learns how they make vodka from PEI potatoes and meets the happiest pigs on the Island!
Cooking Pasta with PEI Mussels in Portuguese Style Sauce
My sister cooked delicious pasta with Prince Edward Island mussels.
Fresh Stories: Prince Edward Island Mussels
Prince Edward Island is a pristine area for growing Mussels. Learn how the mussels in your stores are grown sustainably and in a manner that falls directly in line with the Nature’s Promise brand.
Chef Michael Smith on His New Cookbook: Chef Michael's Kitchen Part 2
Part 2 (of 3!) of our interview with the busy Chef -- or home cook, as he prefers to call himself! Watch his new webisode series on Foodnetwork.ca:
Which Pot Do I Use to Steam Mussels? : Fish & Seafood Recipes
Subscribe Now:
Watch More:
When steaming mussels, you're going to want to use the right type of pot for the absolute best possible results. Find out which pot you should use to steam mussels with help from a 5-star chef with a lot of TV cooking experience in this free video clip.
Expert: Ivan Flowers
Filmmaker: David Schaffer
Series Description: You don't have to dine out every time you want to enjoy some delicious, top-of-the-market seafood recipes. Learn how to bring fish and seafood recipes right into your own home with help from a 5-star chef with a lot of TV cooking experience in this free video series.
How To Cook PEI Mussels At Home
June Knight from 995 QYK and Chef Rob from Noble Crust in St. Petersburg, FL show us a quick easy way to cook PEI Mussels at home. Ever wonder what wine to pair with Mussels? Check out the video for all the details.
Homemade Creamy Tomato Soup Recipe - Protein Treats by Nutracelle
This week we're bringing you a household favourite that's perfect for this chillier weather! Warm up tonight with a warm, creamy, delicious bowl of homemade tomato soup. It's the perfect pair for your Nutracelle Grilled Cheese, or even some Nutracelle Parmesan Crackers. This insanely filling soup will please even the pickiest of taste buds and the best part? They won't even know that you've added Natural Nutralean! With 100% whey protein and packed with prebiotic fiber, Nutralean is your best go-to for making even the easiest meal healthier, more filling, and super, super yummy.
In the video:
Get the full recipe here:
Every Protein Treats recipe uses Nutracelle's Nutralean protein powder with prebiotic fiber. It's perfect for baking and ideal for adding to all your favourite recipes....AND it's delicious! Visit to learn more!
Make sure you SUBSCRIBE to Protein Treats' channel to get more yummy, protein-rich recipes every week!
xo
Melanie
About Melanie Wildman:
Melanie Wildman's mission is helping people live healthier and more successful lives. As a mother of three and Founder of Nutracelle, she often says, “Success, at its core, is what you inspire others to achieve. This passion for leadership is the reason she has won five International Business Awards, including Best NewProduct, Startup of the Year and Woman of the Year. Wildman, a former Mrs. Canada, lost over 100 pounds after having bariatric surgery. Visit
About Nutracelle:
Proudly made right here in Prince Edward Island, Canada, Nutracelle has taken North America by storm with our scientifically proven products made just for you. Free of added sugars, unhealthy chemical additives, Nutracelle is healthy and incredibly delicious. We use only the highest quality whey protein and prebiotic fiber from the acacia tree, plus Nutracelle is even 100% nut-free and gluten-free! You won't feel deprived when you cheat with a protein treat, because every delicious shake tastes like a sinful treat. The proteins, fiber, and healthy fats will help you feel fuller up to 4x longer, so you snack 60% less. Your body feels nourished to help reduce cravings for junk food. You can bake with Nutracelle, enjoy a protein coffee in the morning and feel like you are cheating while you reduce hunger naturally. Learn more about this amazing product by visiting
Professional Chef's Best Vegetarian Chili Recipe!
How can you spice up an already amazing vegetarian chili recipe while keeping it healthy and meat free? Add in some sweet potato of course! You've already seen Chef Michael Smith make the perfect vegetarian chili, now follow along as he introduces you to the joys of adding sweet potato!
Directions for: Vegetarian Chili with Sweet Potato
INGREDIENTS
6 sweet potatoes, cut into 6 or 8 cubes each
2 eggs, whisked
1 splash orange juice
1 Tbsp cinnamon
1 pinch salt
1 cup cheddar cheese, shredded
any leftover chili (vegetarian or otherwise)
DIRECTIONS
1. Preheat your oven to 375ºF and turn on your convection fan if you have one.
2. Steam, bake, boil or microwave the sweet potatoes until tender, about 20 minutes. Once cooked, transfer the sweet potatoes to a large bowl. Whisk together the orange juice, cinnamon, salt and eggs then stir into the sweet potatoes until smooth. Stir in the cheddar cheese.
3. Transfer your leftover chili to a 9 by 13-inch baking dish and spoon and smooth the sweet potato mixture over the top. Bake until hot, bubbly and lightly browned, about 30 minutes. Spoon into bowls and share!
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► The panamerican Adventure - From Peru to Tierra del Fuego (Full documentary, HD)
It measures roughly 35,000 kilometres. From Alsaka to Tierra del Fuego. It runs across two continents and through more than a dozen countries; sometimes, as a gravel track, but also as an eight-lane motorway. It meanders through vast landscapes, as well as the confines of major cities. For many, it is the absolutely perfect route: The Pan-American Highway. It leads through forests and deserts, through jungles and across high mountain passes. To the right and left of the Pan-Americana, drug wars and civil wars are contended, Hollywood films produced and computer programmes developed. And just a few thousand kilometres further south, Red Indians still hunt with bows and arrows.
For the very first time, a Norddeutscher Rundfunk TV-team travelled the entire route - in search of history and stories
.
1. From Alaska to Mexico
2. From Mexico to El Salvador
3. From El Salvador to Panama
4. From Columbia to Peru
5. From Peru to Tierra del Fuego
Hudson Valley Bounty 2013 with Chef Ethan Kosbar of Moderne Barn
Hudson River Museum's Hudson Valley Bounty Six Course Menu listed below
January 31st, 2013
Hors d'oeuvres
Mark Kramer * Susan Lawrence -
Smashing Pumpkin Turnovers
Local Sugar Pumpkin with Dark Rum and Aromatic Spices in Flaky Pastry
Winter Beets with Nettle Meadow Kunik Triple Créme Goat Cheese
and Poppy Plum Wine Vinaigrette in Endive and Brussels Sprouts Petals
Roast Duck Breast and Hudson Valley Duck Sausage Skewers
With Pickled Sweet Pepper Harissa
Dinner
Ethan Kostbar * Moderne Barn -
PEI Mussel Billi Bi Soup with Brioche Croutons, Chervil
Peter Kelly * X2O Xaviars on the Hudson -
Black Cod with Honey and Sake Glaze
Ragout of Orzo & Broccoli Rabe with Morel Jus and Delcabo Tomatoes
Eric Gabrynowicz * Restaurant North -
Blue Potato Gnocchi with Capon Bolognese and Pickled Peppers
Vincent Barcelona * Harvest on the Hudson -
Slow- cooked Beef Cheek with Sicilian Pistachio Butter, Farro and Lemon Confit
Dessert
Maarten Steenman * La Tulipe Desserts -
Cinnamon Chiboust, Hudson Valley Roasted Apples, Moscovado Shortbread
Finished with Vanilla Gelato
How To Shuck Oysters At Home ~ Citrus Wheat Beer Mignonette Recipe ~ Cheoff Geoff
If you want to think like a chef, it’s important to brush up on your kitchen fundamentals—and have fun doing it. There are some skills chefs must have. Watch Cheoff Geoff teach you how to shuck an oyster at home and learn his signature citrus wheat beer mignonette recipe.
Print/Download Recipe Card:
Visit my website:
Follow me on Instagram: @cheoffgeoff
Bit of a light-hearted episode today, it was a lot of fun to make and edit. Oysters always feel like something you can only order in a restaurant, but if you know how to shuck oysters you can bring that experience home. You will need a shucking knife; you can easily find one online or a restaurant supply store.
On the menu today are Malpeque oysters from Prince Edward Island, Canada. (In the video, I said New Brunswick, but I was wrongs. Oops!) East coast oysters have a briny flavour and will be perfectly complimented by my citrus wheat beer mignonette recipe. Bon Appetit!
This video has lots of tips and trick, including:
• How to shuck an oyster at home
• Oyster shucking techniques
• How to make a mignonette recipe.
How to make a mignonette with beer
Tip: Peel and Chop Garlic with Chef Michael Smith
Chef Michael Smith shows you how to peel and chop garlic like a chef.
Hook and Cook It - RumFish Bouillabaisse
RumFish Grill Bouillabaisse Serves 2
2 Tbsp extra virgin olive oil
1 tsp minced garlic
1 tsp minced shallot
4 2-oz pieces of grouper
4 scallops, 10/20 count (dry pack)
4 shrimp,16/20 count, peeled and deveined
10-12 PEI Mussels, washed and cleaned
1 6-oz lobster tail, split
Fish Broth
1 cup fresh fish stock
1 Tbsp minced garlic
2 oz white wine
1 pinch saffron
2 oz sherry
½ cup marinara
2 oranges, zested and juiced
1 lemon, zested and juiced
¼ cup chopped Italian parsley
¼ cup fresh thyme
1 Tbsp whole butter
Begin by making the Fish Broth.
Combine all ingredients except Italian parsley, thyme and butter into a small sauce pot.
Bring to a light simmer and continue to cook for 15 minutes.
Heat olive oil in a large sauté pan over medium high heat.
When very hot, add shallots and garlic; toss to coat.
Place all seafood into pan and lightly sear.
Add fish broth and bring to a simmer.
Simmer for 5 minutes.
Finish with Italian parsley, fresh thyme and whole butter.
Season with salt and pepper.
Serve over grilled bread, roasted potatoes or parmesan risotto.
Mussel Minute: Steaming PEI Mussels
Steaming PEI Mussels - Another edition of the Mussel Minute that shows you how easy it is to cook steamed mussels.
Profession Chef's Best Lobster Recipe!
The best lobster has to be fresh out of the ocean in order to truly tickle your taste buds, but what if you don't know how to prepare this delightful ingredient? Fear not, because Chef Michael Smith is here to teach you how to cook the best Seawater Lobster right in your own kitchen. Follow along, and your friends will think you've turned into a master chef!
YIELD: MAKES 4 LOBSTERS, ENOUGH FOR 2 LOBSTER LOVERS
Ingredients
FOR THE LOBSTER
2 gallons (8 L) of fresh local water
1 cup (250 mL) of salt
4 bay leaves
4 large lobsters, roughly 1.5 pounds (675 g) each
FOR THE LEMON BROWN BUTTER
1 cup (250 mL) of butter
The juice and zest of 1 lemon
FOR THE TARTAR SAUCE
1/2 cup (125 mL) or so of mayonnaise
1/2 cup (125 mL) or so of green relish
Lobster coral from lobsters (if any)
1 tablespoon (15 mL) of fresh tarragon, chopped
The juice and zest of 1 lemon
A pinch of salt
Procedure
First make the lobsters. Grab your largest pot and fill with water and salt at a ratio of 1/2 cup (125 mL) of salt for every gallon (4 L) of water. Throw in a bay leaf for each lobster. Bring the water to a boil over high heat. To remove the rubber bands from the lobsters, cross and firmly grasp the claws in one hand, then ease the elastics off with the other. Commit the lobsters to the water. Bring the water back to a full boil, lower to a simmer and set your timer for 15 minutes. When the timer goes, they’re done! Fish out the lobsters with tongs and rest them on their backs to cool.
Next make the lemon brown butter by tossing the butter in a small saucepan over medium heat. Melt and heat until it begins to steam and foam, swirling it gently while watching the colour closely. When it turns golden brown and releases the aroma of toasting nuts, immediately remove it from the heat and whisk in the lemon juice and zest.
Finally, make the tartar sauce by whisking the mayonnaise, green relish, lobster coral (if any), tarragon, lemon juice and zest, and salt together in a small bowl.
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