In a Dutch oven over medium-high heat, add 2 tablespoons butter. Add leek, season with salt and pepper and cook, stirring occasionally, until softened, about 4 minutes.
Add remaining 2 tablespoons butter. Add rice and cook, stirring often, until aromatic, about 4 minutes. Add parmesan rind, saffron, 3 cups broth, and 1 teaspoon salt and stir to combine.
In a small saucepan over medium heat, add wine and lobster tails. Bring wine just to simmer to poach lobster tails.
Cook rice, stirring often, until broth is nearly evaporated, and rice begins to stick to bottom of pan. Add 1 cup broth at a time and continue to cook until broth is nearly evaporated before adding another cup. Once all broth is added and lobster is cooked, remove lobster from wine and set aside.
Add 1/2 cup of wine to risotto and continue to cook, adding 1/2cup of wine at a time until liquid is absorbed by rice. You may not need to use all the wine. If you need more liquid after, add 1/2 cup broth as needed.
When risotto is cooked, stir in lemon zest and half of lemon juice and peas. Season with salt and pepper and remaining lemon juice.
Remove lobster meat from tails, cut in half lengthwise. Lay risotto on a plate with a half of a lobster tail. Garnish with parsley.
Preheat oven to 350°. Lightly grease 24-cup mini-muffin pan.
Lay 1 sheet phyllo on a cutting board. Brush with butter. Lay 1 sheet phyllo on top of phyllo sheet and brush with butter. Cover remaining phyllo sheets with a partially damp towel. Cut 2 1/2” squares out of phyllo (about 15 squares per sheet) and place each square in pan holes. Repeat until all holes are filled with phyllo. Gently press dough into each hole, touching bottoms of pan. Bake until golden, about 4 minutes. Let cool.
In a bowl, combine cream cheese and Boursin and mix until smooth. Add celery, Old Bay, lemon juice, 1 tablespoon chives, salt, and pepper. Add crab meat and fold to combine. Refrigerate, covered, about 30 minutes. Remove mixture 20 minutes before filling. Fill shells with crab mixture. Garnish with remaining 1 tablespoon chives and avocado.
Liberally season both
sides of scallops with salt and pepper.
In a frying pan over
medium-high heat, add oil and 2 tablespoons butter. Add scallops and cook until
no longer translucent and golden brown on first side, 2-3 minutes. Turn over
and sear on second side until golden brown, 2-3 minutes. Transfer scallops to a
plate and let rest.
To same pan over
medium-high heat, add remaining 4 tablespoons butter, shallots, and mushrooms
and cook, stirring occasionally, until shallots are translucent and mushrooms
have no more moisture, about 5 minutes.
Add brandy and cook until
alcohol has evaporated. Add cream, half of parsley and tarragon, season with
salt and pepper, and cook until cream has big bubbles at the edges and has
thickened. Add scallops back to pan, tossing to coat. Divide scallops and sauce
among 4 plates and serve with vegetables. Garnish with remaining half of
parsley and tarragon.
In a
medium saucepan over medium-low heat, add 2 tablespoons oil. Add leeks and
shallot and cook until translucent, about 5 minutes.
Add
garlic and cook until fragrant, about 30 seconds. Increase heat to medium and
add corn and 6 tablespoons water, 2 tablespoons at a time.
Stir until all water is evaporated.
Add
cream, butter, paprika, and nutmeg and season with salt and pepper. Continue to
cook until corn is creamy with a risotto-like consistency, about 4 minutes.
Keep warm over low heat.
Meanwhile,
in a frying pan over medium-high heat, add remaining oil. Add shrimp in
batches, if necessary, season with salt and pepper and cook until pink. Cook on
both sides, about 6 minutes total.
To
assemble, spoon corn-leek mixture into warmed shallow bowls and top with
shrimp. Garnish with chives.
To make
the salsa, in a large bowl, combine watermelon, cantaloupe, honeydew, red
onion, jalapeño, avocado, basil, lime juice, rice vinegar, and oil. Season with
salt and pepper and toss.
To make
the shrimp, in a bowl, season shrimp with salt, pepper, and oil and toss. In a
grill pan over medium-high heat, add shrimp and cook until pink on one side,
about 3 minutes. Turn over and cook until opaque and pink on the second side,
another 3 minutes. Transfer to a plate. Serve shrimp whole or chopped into
pieces with salsa.
Cut lemon into slices.
In a large frying pan over medium heat, add 1 teaspoon oil. Add lemon slices to pan and let caramelize, 30 seconds-1 minute. Turn over and caramelize second sides, about 1 minute. Transfer to a plate and set aside.
In same pan
over medium-high heat, add enough oil to just coat pan bottom. Season shrimp
with salt, pepper, and chile pepper and add to pan. Cook shrimp until pink and
slightly caramelized on first sides, about 3 minutes. Turn over onto second
sides. Remove pan from heat, carefully add tequila, and light on fire. Stand
back because it will flame. Once flames subside, return to medium-high heat and
continue to cook until shrimp is cooked on second sides, about 3 minutes.
Add butter and garlic and bring to a simmer. Add tarragon and season with salt and pepper. Discard garlic clove. Serve shrimp over wilted spinach. Arrange caramelized lemon slices over shrimp.
Season shrimp with salt and set aside. In a large bowl, combine coconut and panko. In another bowl, whisk together eggs and coconut milk. In another bowl, add flour.
Add shrimp to bowl with flour and toss to coat evenly. Transfer shrimp to egg-coconut milk mixture. In batches, transfer shrimp to coconut-panko mixture and toss to coat.
Transfer shrimp to a plate, wiping batter and crumbs off of their tails as you go. Set aside for 10 minutes.
Meanwhile, make the sauce. In a small saucepan over medium heat, add chile flakes, fish sauce, sugar, vinegar, and 1/2 cup water and stir until sugar is dissolved. In a small bowl, combine remaining 1 Tbsp water and cornstarch. Whisk it into sauce and bring to a boil over medium-high heat to thicken. Remove from heat and whisk in fish sauce. Set aside.
In a large wok or Dutch oven over high heat, add oil and heat to 375°. Lower shrimp into oil, one at a time, and fry, moving constantly with a metal spider until deep golden brown and crisp on all sides, about 3 minutes total. Transfer shrimp to a bowl lined with paper towels, season with salt, and toss to coat. Serve immediately with dipping sauce on the side.
From Seriouseats.com
Green: Dark green vegetables, especially leafy greens, have vitamins A, C, K and folate. These contribute to bone health and have an anti-inflammatory effect. Cruciferous vegetables like broccoli, cabbage, kale, and Brussels sprouts have phytochemicals which may reduce the risk for certain types of cancer.
In a bowl, combine rice vinegar, onion, ginger, honey, chile paste, soy sauce, and pepper. Place shrimp in a resealable plastic bag and add the mixture. Reserve 1/4 cup of vinegar mixture for dressing. Refrigerate and let marinate, turning occasionally, about 1 hour.
Cook rice noodles according to package
directions.
In a large frying pan over medium-high heat, add
oil. When oil shimmers, add shrimp and cook until pink on the first side, about
4 minutes. Turn over and cook until pink on the second side, another 4 minutes.
Add reserved vinegar mixture, bell pepper, spinach, pineapple salsa, cilantro,
and rice noodles and toss to combine. Serve in a bowl with kiwifruit, lime
wedges, and avocado and sprinkle with peanuts. Refrigerate until ready to
serve.
Nutrition per serving: 500 calories; 15g total fat (2g saturated); 680mg sodium; 63g carbohydrates; 1g dietary fiber; 10g sugar (4g added sugar); 31g protein
Red: Most red fruits and vegetables owe their color to lycopene, a phytochemical that helps protect against cell damage. Lycopene has been shown to reduce the risk of some cancers, like prostate and breast cancer, as well as heart disease.
To make the sauce, in a small saucepan, simmer vodka and broth until reduced by half, about 5 minutes. Let cool. Add juice, zests, and honey and stir to combine.
Fill a saucepan with 3” of water and bring to a
simmer over medium-high heat. In a small bowl over saucepan but not touching
water, add egg yolks. Slowly begin to add broth mixture to eggs, whisking
constantly until thick and creamy and an instant-read thermometer reads 160°,
about 5 minutes.
Meanwhile, to make the scallops, in a frying pan
over medium-high heat, add olive oil. Season scallops with salt and pepper.
When oil shimmers, add scallops and cook until browned on first side, 2-3
minutes. Turn over and cook until browned on second side, another 2-3 minutes.
Transfer to a plate to rest, about 2 minutes.
Divide quinoa and scallops between 4 plates.
Drizzle scallops with sauce and garnish with beet chips and microgreens.
Nutrition per serving: 350 calories; 12g total
fat (2g saturated); 880mg sodium; 30g carbohydrates; 2g dietary fiber; 5g sugar
(1g added sugar); 26g protein
Preheat oven to 350°.
Using kitchen shears, cut off underside of lobster tail shells to expose meat (where legs connect). Place on a baking sheet, shell side down. Drizzle with olive oil and season with salt and pepper. Transfer to oven and roast for 10 minutes.
Meanwhile, in a frying pan over medium heat, add oil. When oil shimmers, add shallots and mushrooms and cook until starting to brown, about 3 minutes. Remove pan from heat. Carefully pour cognac into pan and light on fire. Shake pan back and forth until flames subside. Return to medium heat, stir sauce, scraping up any browned bits that have formed on bottom of pan, and reduce until almost a syrup.
Add butter and let melt. Add paprika, tarragon, and vinegar. Add flour and stir to combine. Add vegetable broth and stir until incorporated. Add half-and-half and stir to combine. Season with salt and pepper.
Remove tails from oven and let cool. Remove lobster meat from shells. Dice meat and add to mushroom mixture. Transfer mixture back to shells and sprinkle with cheese. Transfer to oven, turn oven to broil, and let cheese melt. Remove from oven and let rest for 5 minutes before eating.
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