Spiny Lobster With Santa Barbara Chanterelles And Lemon Pancetta Riesling Sauce Recipes

WHOLE SPINY LOBSTERS SPLIT AND STUFFED WITH HEARTS OF PALM SLAW

Whole Spiny Lobsters Split and Stuffed with Hearts of Palm Slaw image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
Salt and pepper
2 (1 1/2 pound) spiny lobsters, split and cleaned
4 small fresh hearts of palm, julienned
1 orange, sectioned and juice reserved
1 yellow or red large round tomato, peeled, seeded, and cut into small strips
1 red onion, julienned
1 bunch cilantro, chopped
1/4 Scotch bonnet chile, seeded and minced
1 tablespoon sherry vinegar

Steps:

Preheat a grill.
Combine the hearts of palm, orange sections and juice, tomato, red onion, cilantro, chile, vinegar, and olive oil, and keep chilled until ready to serve. Just before serving, season with salt and pepper.
Place the split lobsters on the grill, flesh side down. Cook for 5 to 6 minutes and then turn over and cook for 5 to 6 more minutes.
Place the lobster on serving platters filling in the top, empty part of the shell with the slaw.

GRILLED SANTA BARBARA PRAWNS WITH BLOOD ORANGE GLAZE

Grilled Santa Barbara Prawns with Blood Orange Glaze image

Provided by Food Network

Categories main-dish

Time 1h38m

Yield 8 servings

Number Of Ingredients 12

Ingredients

16 (U-10) Santa Barbara Prawns, cleaned, deveined
2 cups Blood Orange Sauce, recipe follows
Kosher salt
Cracked black pepper
1 cup blood orange juice (about 6 blood oranges)
2 shallots, finely chopped
1/4 cup red wine vinegar
1/2 cup dry white wine
2 cups good chicken stock
1/2 cup extra-virgin olive oil
Salt and ground white pepper
Salt and ground white pepper

Steps:

Place prawns in a small bowl and marinate with 1 cup of the blood orange sauce for 1 to 2 hours. Place on a hot grill, season with salt and pepper and brush with remaining cup of blood orange sauce. Grill for about 1 to 2 minutes per side or until cooked through.
Simmer blood orange juice over low heat until reduced to 1/4 cup, stirring occasionally to prevent scorching. Remove from heat and reserve. In a small saucepan, combine shallots and red wine vinegar and reduce over low heat. Add white wine, chicken stock and reduce again. Remove from heat and slowly whisk in olive oil until incorporated. Stir in reserved blood orange syrup, strain sauce and keep warm.

EASY CHANTERELLE MUSHROOMS IN CREAM SAUCE

Easy Chanterelle Mushrooms in Cream Sauce image

Chanterelle mushrooms are prepared in a simple cream sauce with shallots and herbes de Provence and make a great side dish or vegetarian pasta sauce.

Provided by monika1969

Categories Side Dish Vegetables

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons butter
3 shallots, minced
3 cups fresh wild chanterelle mushrooms, cleaned and quartered
½ cup heavy whipping cream
1 ½ teaspoons all-purpose flour
½ teaspoon cold water, or as needed
½ teaspoon salt
½ teaspoon herbes de Provence, or to taste
fresh ground black pepper, to taste

Steps:

Melt butter in a pan over medium heat and cook shallots until soft and translucent, about 5 minutes. Add chanterelle mushrooms and cook an additional 2 minutes. Add cream and cook until mushrooms are soft, 5 to 10 minutes.
Stir flour and water together and add to mushrooms. Bring to a boil. Season with salt, herbes de Provence, and pepper.

Nutrition Facts : Calories 227.2 calories, Carbohydrate 14 g, Cholesterol 56 mg, Fat 16.8 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 10.5 g, Sodium 372 mg, Sugar 2.5 g

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