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Poor Boy's Lobster

If you live on the East Coast, you better be at the supermarket every week in August and September asking for lobster specials (Hopefully inexpensive everywhere else too!). I have been hearing from some of my wine and foodie friends that lobster has been ridiculously cheap; however, I thought they would surely be gone by the time I get off work if they're priced at $5 a pound. Over this past holiday weekend, I scurried into the grocery store to hopefully get a lobster before they had gone away. With a parking lot full, a massive sign designating fresh lobster, I was sure my chances were looking even slimmer. To my surprise, when I got to the meat department I encountered a massive tank with loads of fresh lobster. At $5.99 a pound, these lobsters were cheaper than a basic ribeye steak!

Although I tend to create recipes with a massive laundry list worth of ingredients, I am actually quite the naturalist when it comes to fish this good. If cooked correctly, I enjoy this shellfish with some lemon butter and herbs. A perfect summer accompaniment would be some fresh grilled corn and grilled sliced Yukon potatoes. Believe it or not, this lobster dinner came to about $10 a person! Once again, I am reminded how amazing cooking can become when using fresh ingredients of the season. I generally go by this rule when strolling through the meat and produce sections... the larger the quantity on a product, the more in season it is - grab it! Chances are the price is now lower also because they have a greater supply. Fresher food, lower prices, win win situation. Enjoy this simple, delightful, end of summer treat listed below.

This hearty fish accompanied by butter will clearly go well with any Chardonnay. If you are willing to sacrifice a few extra bucks on something spectacular, I would especially recommend a Puligny-Montrachet from Burgundy, France. This style will be more polished than many of the over oaked Chardonnay's available in today's market. The natural link comes between the buttery sauce and richness in the wine. Fresh lobster tastes best with a match that has the same elegance. Burgundy sets the bar for the world's greatest Chardonnay and is worth every penny.

Lobster
- 1- 1 1/2lb Lobster
- Herb and Lemon Butter - listed below
-Corn on the cob
- Sliced Yukon Potatoes

Boil lobster for 7-8 minutes in water. Chop off the tails and cut down center(butterfly it). Grill parts for 7-8 minutes. Layer sliced potatoes with olive oil, salt, and pepper in a foil pocket and grill for about 15 minutes. Grill corn until kernels are bright yellow and slightly browned. Serve with butter below.

Herb and Lemon Butter
-Minced Thyme
- Minced Rosemary
-Zest and Juice of 1 Lemon
- 4 tbsp butter
Melt butter and add ingredients. Use for dipping lobster

Pizzalicious!

About a month ago, my husband Scott and I were busy with house projects and we decided to order out. Scott swore by a place he drove by on his way home named "Pizzalicious". We searched for at least thirty minutes via internet to hopefully call in an order and found nothing in our immediate area with that name. He finally decided to just go to the pizzeria. The name of the place was actually something similar to "Pizzarellos". In his head, he had transformed the name because of how delicious he thinks pizza is. Whether it be children or adults, we all find pizza night to be a big thrill. Turns out, the pizzeria gave us one large greasy pizza for twenty some dollars, very few toppings, and a massive side-ache the next day while I was running. Our solution... create our own "Pizzalicious" pizzeria at home from now on. Whether it be on the grill or in the oven, pizza is a year round favorite.

Pizza can be healthy- incorporate your favorite veggies! Believe it or not, the vegetables seen in the picture on the left were all used in the four pizzas with recipes below. Who knew pizza can be healthy too?! Pick up your local seasonal vegetables and incorporate into any pie. Corn is a Jersey favorite in September so I added that to my BBQ chicken pizza. I also tend to use pizza night as a clean-up the refrigerator event. Have vegetables left over from a meal and not sure what to do with them? Get creative and incorporate into an innovative pizza. I created a sweet potato pizza from leftovers. See recipe below.

Now that you're saving a few bucks by making at home, go for the specialty cheeses and meats. Fresh mozzarella, feta,goat, Gruyere, blue, and Gorgonzola are some of my favorites. If you are entertaining a large party, create a mix of the specialty cheeses above and shredded mozzarella from the bag (much more cost effective). Some meats to include: leftover chicken or strip steak, salami, prosciutto, and uncured bacon.

Pizza as a date night or party. Making pizza at home tends to become a progressive dinner. I love how casual and social the event is. As each pizza cooks on the grill or in the oven, we're gathered around the table sipping on wine and having a good time. Generally, the evening turns into a 2-3 hour event of cooking four different pizzas and eating one slice at a time. Don't be afraid to get everyone involved either. It will help take the stress off doing all the cooking and you'll have a great time. Help make the event easier on yourself and have ingredients organized and ready to go when guests arrive. I buy pizza dough already made at a local pizzeria or grocery store. A budget friendly and perfect Friday night!

Ready, Set, Pizza! Heat your stone on the grill or in the oven, about 400 degrees. You'll end up cooking about 20 minutes or until brown. Work the dough and lay over a floured pizza board. I glaze the outer crust with olive oil. Layer sauce of choice and favorite ingredients. I treat each pizza like a different course, pair a different wine with each. Picture of pizza on the grill, left hand side.

Featured Pizza:
Sweet Potato, Arugula, Caramelized Red Onions, Gruyere, Bacon with a Bechamel Sauce
- Bechamel sauce: Basic French white sauce - saute leeks and shallots in olive oil with salt, pepper, fresh thyme and rosemary. Add a tbsp of flour and mix. Add milk and Gruyere until thickened.
- Saute red onions and add tbsp sugar and red wine, cook bacon
- Cook sweet potato in microwave for about 2 minutes, until slightly soft. Slice thin.
-Layer Bechamel sauce, onions, arugula, sweet potato, bacon bits, and Gruyere on dough.
- Cook 20 minutes

Other Pizza Recipes I've Created:
Greek:marinara sauce, sun dried tomatoes, shallots, artichokes, mint,feta, mozzarella, olives.
Basic Italian:marinara sauce, minced garlic, fresh basil, sliced zucchini, salami, chopped tomato, fresh mozzarella
Steak and Chutney: Mango chutney, sliced strip steak, caramelized red onion, arugula, blue cheese crumbles, shredded mozzarella
BBQ Chkn:BBQ sauce, cooked chicken bites, fresh corn kernels, chopped raw red onion, chives, chopped red onion, Mexican cheese
Pesto Pizza: Pesto sauce, cooked chicken bites, saute red onion, chopped tomato, bacon, fresh mozzarella

What is your favorite pizza recipe? Comment with link below. Not a follower? Click "Follow" button in upper left hand corner.

Easy Entertaining - No Fuss Appetizers with Sparkling Wine

In the past, champagne or any sparkling wine signified a special occasion. Sales at New Years soared and then sat on shelves for the rest of the year. Nowadays, sometimes a celebration can mean getting off of work and feeling like some bubbly. Great values have penetrated the market from Spanish Cava to Italian Prosecco and the consumer no longer has to choose between expensive Champagne from France or cheap headaches in a bottle like Andre for $4.99. The Prosecco shown on the left retails between $10-$15!Ca'Furlan Prosecco for those interested.

In addition, these dry and sparkling tasty treats go great with appetizers! Often times it can be hard to pair wine with dishes that have raw or uncooked ingredients. Appetizers can easily fall into this category. Think Antipasto, bruschetta, vegetable sticks, etc. For instance, raw garlic can be extremely potent and overpower a wine; however, when cooked or roasted the caramel notes can pair beautifully with oaky wines. The acidity in tomatoes can also be too much for a wine. The Prosecco shown in the picture is a perfect way to connect the bridge between different flavors of various appetizers. The bubbly can help neutralize sharp tastes with out sacrificing overall flavor. Sparkling wine also acts as a cleanser in between various dishes. If your done with the salty bruschetta and ready to move on to the sweet apricot, walnut, and Brie appetizer, then the garlic won't hang out on your taste buds as long.

Generally, when I am putting out a spread of appetizers one of two events is happening. Either I am making a big dinner and want to keep the guests happy when they initially arrive or I am having a group meet at my house before going somewhere. Either way, I do not want a big fuss and a messy kitchen as a result. I would rather be putting my energy elsewhere whether it be cooking the large meal or getting ready to go out. Above are some simple ideas to satisfy any party. Bruschetta is one of the easiest appetizers to make. Simply chop some tomato, garlic, and basil.. throw some olive oil and salt into the bowl and serve on a toasted baguette. Done! Brie cheese is an all time favorite. This cheese can go with salty or sweet counterparts. Above I served with sliced peaches and walnuts. I have also put sundried tomatoes and pesto with it. In the upper right corner are some shortcake cookies. Grocery stores these days have a large variety of specialty cookies and many that are baked that day. In the bottom corner, I put blue cheese stuffed olives in a bowl. Any form of olive works. Not everyone likes olives but they sure do add a touch of class! I've been known to sip on a dirty martini with stuffed olives every now and then... I have to say, I feel classier than I do when I'm sipping on wine! Another appetizer idea not shown above, toothpicks with fresh mozzarella, salami, grape tomato, or olives. Cheers!