Broiled Stuffed Lobster

Ingredients

4 (1-1/4-pound) lobsters, cooked
4 lemon wedges

Stuffing

2 cups crushed reduced-fat round buttery crackers (such as Ritz)
1/4 cup chopped fresh parsley
3 tablespoons fresh Parmesan cheese
2-1/2 tablespoons butter, melted
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce

Method

  1. Preheat broiler.
  2. Remove the meat from the cooked lobster tail and claws; chop meat. Set lobster tail shells aside.
  3. Combine the lobster and stuffing ingredients in a large bowl.
  4. Divide the lobster mixture evenly among tail shells.
  5. Broil the stuffed lobster tails 8 minutes or until golden brown. Serve with lemon wedges.

Note:

You can also use 6 frozen lobster tails, cooked, for this recipe, reserving just 4 of the tails to stuff.

Makes 4 servings.

Source: Cooking Light magazine

Baked Pears Served with Chocolate Sauce

Ingredients

4 under-ripe, firm Anjou or Bosc pears, peeled, halved and cored
2 tablespoons lemon juice
1/2 cup boiling water
3 tablespoons sugar
2 tablespoons light corn syrup

Chocolate Sauce

2/3 cup sugar
1/2 cup nonfat milk
1/4 cup unsweetened Dutch-process cocoa
1-1/2 tablespoons cornstarch
1 teaspoon vanilla extract (essence)

Method

  1. Preheat an oven to 350°F (180°C).
  2. In a 13-by-9-by-2-inch baking dish, arrange the pears, cut side down, and top with the lemon juice.
  3. In a small bowl, combine the water, sugar and corn syrup and stir to mix well. Pour over the pears. Cover the dish with aluminum foil and bake until the pears are tender when pierced with a fork, 25-35 minutes. Cool in the pan for 10 minutes.
  4. Using a slotted spoon, transfer the pears to a container, cover and refrigerate for 20 minutes to 8 hours. Discard the syrup.
  5. To make the Chocolate Sauce, combine the sugar, milk, cocoa and cornstarch in a small saucepan over medium heat. Simmer, stirring constantly with a wire whisk, until the mixture thickens, about 5 minutes. Remove from the heat and stir in the vanilla. Store in an airtight container in the refrigerator for up to 1 week.
  6. To serve, slice each pear half lengthwise into thin slices, without cutting all the way through the stem end, place 2 halves on each dessert plate and press down gently to form fans. Top each with 1 tablespoon of the chocolate sauce.

Makes 4 servings.

Source: Cooking for Healthy Living

Chinese-style Rice Vermicelli Soup with Ground Beef and Cilantro

Ingredients

1/2 lb rice vermicelli
4 oz ground beef
5 oz pickled cabbage (雪菜)
3 sprigs cilantro, chopped
1 red chili, chopped

Beef Marinade

1 tsp light soy sauce
1/4 tsp sugar
dash of sesame oil
dash of ground white pepper
1/2 tbsp cornstarch
2 tbsp oil
1 tbsp water

Soup

4-1/2 cups or suitable amount of chicken stock
pinch of salt

Thickening

1/2 tsp cornstarch
5 tbsp water

Method

  1. Wash and soak pickled mustard in water with a pinch of salt for an hour to remove salty flavour. Rinse, drain and chop.
  2. Soak rice vermicelli in cold water for an hour until softened. Loosen well and parboil in boiling water for 1 minute. Drain well. Transfer to big serving bowl, covered to keep warm.
  3. Add soup ingredients to a pot. Bring to a boil. Turn down heat to simmer.
  4. Marinate beef for 10 minutes with marinade ingredients.
  5. Saute beef with 2 tbsp oil. Add pickled cabbage when beef is nearly cooked. Add red chili and toss well. Mix in thickening solution. Cook until beef is done and the sauce is thickened.
  6. Add hot soup to the vermicelli in the serving bowl.
  7. Add beef and sauce on top of the vermicelli. Sprinkle cilantro before serving.

Source: Hong Kong Rice and Noodle

Chinese-style Braised Pork Belly and Tofu

Ingredients

10 oz pork belly, cut into slices
2 large tomatoes, cut into wedges
1 pack (6 oz) firm tofu, cut into 1/2-inch thick pieces
2 slices ginger
1 stalk green onion, cut into sections
1 tbsp oil

Mainade

1 tbsp light soy sauce
1/4 tsp ground white pepper
1 tsp Chinese cooking wine
1 tsp cornstarch

Sauce

1 tbsp dark soy sauce
1 tsp sugar
1 tbsp cornstarch
2 tbsp water

Method

  1. Mix pork with the marinade ingredients. Set aside for 15 minutes.
  2. Heat oil in a wok. Saute ginger and green onion until fragrant.
  3. Add pork and stir-fried until no longer pink.
  4. Add tofu and tomato. Toss to combine.
  5. Add sauce ingredients and cook over medium heat until the pork is fully cooked. Serve hot.

Source: Hong Kong magazine

Bread Stuffed with Sausage, Vegetables, Cheese and Egg

Ingredients

4 French rolls
1/2 pound ground breakfast sausage
4 eggs
6 cherry tomatoes, cut into quarters
1/2 cup spinach leaves
3 mushrooms, sliced
2 cups Cheddar cheese, shredded
2 tablespoons melted butter
pepper and salt, to taste
Sriracha, to serve

Method

  1. Preheat the oven to 350°F.
  2. Carefully hollow out the bread rolls, making sure the outside of the bread remains intact.
  3. Slice the mushrooms and cut the cherry tomatoes into quarters.
  4. In a medium-sized saucepan over medium heat, cook the breakfast sausage until cooked through.
  5. Coat the inside of the buns with butter. Add 3-4 tablespoons of breakfast sausage followed by the Cheddar cheese, sliced mushrooms, spinach leaves, and the cherry tomatoes.
  6. Place the rolls on a baking sheet lined with tin foil. Place in the oven and bake for 10-12 minutes.
  7. Remove and crack one egg into each bread boat. Return them to the oven for an additional 4-5 minutes and until the egg whites set and cooked appropriately (the yolks should be somewhat runny).
  8. Remove from the oven. Drizzle with Sriracha and serve immediately.

Makes 4 servings.

Source: Food Steez