Are you ready to try more? C'est si bon, mes amis.
from Chapter 18
"One by one, the courses came. The warm winter salad, consisting of red-leaf lettuce and sliced mushrooms, olive oil, garlic, and lemon, preceded the main course of lobster stuffed with crabmeat. The food was fantastic, adding an extra sparkle to her evening. Elliot's transformation had Alex floating on a cloud. She laughed at the few silly jokes he loosened up enough to tell."
Warm Winter Salad
1 large bag baby spinach
1 large head of red leaf lettuce
1 cup of sliced mushrooms
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 teaspoon minced garlic
1/2 cup olive oil
Salt and peper to taste
Remove stems from spinach, then wash and drain it along with the red leaf lettuce. Once dry, place in bowl, squeeze lemon juice over the greens and set aside. Cut bell peppers in half, remove seeds, and wash. Afterwards, sliver the bell pepper into thin strips. Heat the olive oil and garlic. Add in mushrooms and saute. Add in peppers and mix. Keep over fire no more than one minute, only long enough to heat. Spoon mushroom/3 pepper combo over the greens. Serve warm.
Lobster Stuffed with Crabmeat
2 10 oz. whole lobsters
1 lb. jumbo lump crabmeat
1/2 cup finely chopped white onion
1/2 teaspoon minced garlic
1 teaspoon lemon zest
1/4 cup chopped flat leaf parsley
3 tablespoons butter
Saute onion, garlic, and lemon juice in 2 tablespoons of butter. When seasoning is softened remove from heat. Carefully fold in crabmeat, being careful not to break the lumps. Set aside.
Drop lobsters into rapidly boiling salted water. Let boil ten minutes before removing. Split lobsters in half, lengthwise. Load crabmeat onto the 4 halves and sprinkle with breadcrumbs. Bake for 10 minutes. Remove and garnish with chopped parsley. Serve hot.
That's it for now, y'all. Check back soon for more. Don't forget the week of June 23rd, Yvette Davis and I will be featuring dessert recipes, recipes for a drink or two, and other delicious dishes!