Nutmeg Disrupted

An Alberta girl cooks, shoots & grows.

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Grilled Lobster with Herbs

Having cooked most of my life you would think I have a substantial cookbook collection. When in fact you would be surprised at how small it actually is. My cooking magazine collection on the other hand is large. Very large! My passion for food was fostered by cooking magazines back when I was a teen and was fundamental in my learning how to cook. To see full color photos of the dishes I was making was instrumental in my kitchen success in those early days.

So when I was asked by Ricardo Cuisine to do a review on one of their recipes I was very excited to participate! If you haven’t checked out Ricardo magazine you must. It is gorgeous from cover to cover.

After looking through the amazing array of recipes I decided to go with Grilled Lobster with Herbs. I love cooking with Lobster and knew I could have some fun with my take on it and turn it into a spectacular Grilled Lobster Roll with Herb Mayonnaise.

Grilled Lobster on Nutmeg Disrupted

Grilled Lobster with Herbs – Adapted from Ricardo Cuisine

2 Live Lobsters

Fresh rolls – split

Herb Butter

1/2 cup of butter

2 tablespoons of chopped chives

2 cloves of garlic – grated with a microplane

2 tablespoons of fresh lemon juice

salt and pepper

Herb Mayonnaise for Grilled Lobster Rolls

Herb Mayonnaise

1/4 cup of mayonnaise

2 tablespoons of fresh lemon juice

2 tablespoons of chopped chives

1 clove of garlic grated on a microplane

2 lemons – cut into wedges

1 tablespoon of fresh tarragon

To kill the lobster, place the tip of a sharp knife on the cross at the base of the head and cut in half  Cut the tail in half lengthwise. Remove the intestines and tomalley (the green stuff) and discard. Remove the gravel pouch in the head area. Repeat with the second lobster.

Preheat the grill and lightly oil the grates.

Herb Mayonnaise

Combine all ingredients in a bowl, stir well to combine.

Herb Butter

In a small saucepan melt the butter. Add all the ingredients, including salt and pepper.

Baste the lobster with the butter and place on the grill with the cut side up. Place the lemon wedges on the upper rack of your grill. Close the lid and allow to cook for 8 minutes.

Lobster on the grill

Once the lobster is almost done  use a pastry brush and generously brush the rolls with the herb butter and place on the grill to toast.

Remove the lobster, lemons and rolls to a platter.

Remove the tail meat from the lobster, using lobster pliers crack open the claws to remove the meat and place into the pot of herb butter.

Liberally spread the herb mayonnaise onto the toasted rolls. Fill with lobster and sprinkle with torn tarragon leaves. Drizzle with the grilled lemon. Serve with frites.

 Grilled Herb Lobster Rolls on Nutmeg Disrupted

I changed some of the herbs and used butter in place of oil. And with the mayo it seemed natural to make a lobster roll. I loved everything about this recipe and look forward to making it again soon!

Disclosure: I collaborate with brands/products that I’m passionate about and that are a good fit within the scope of what I blog about on Nutmeg Disrupted. Ricardo Cuisine is giving me a subscription to the magazine for the above recipe review. All opinions stated above are my own.

 

 

 

 

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Mother’s Day Grill

Mother’s Day has always been about the food and the most amazing meals. As the years have gone by my dishes have gotten more and more elevated. Now Mother’s Day is one of the most anticipated days on my food calendar!

This year is no exception.

Perhaps Mother’s Day is so great for food because there isn’t the pressure of traditional holiday menus. So on Mother’s Day you can experiment with dishes. Maybe you’ll even start some new traditions.

My Mother’s Day menu changes every year but one thing remains the same. Amazing dishes full of flavour!

This year I went with a varied menu of beef, vegetables, salad and seafood. I found some succulent crab legs that I couldn’t pass up. They were the perfect addition to the menu. And of course, no Mother’s Day meal would be complete without a incredible dessert.

The Menu

I started with marinating thin strips of beef in a combination of soya sauce, maple syrup, crushed garlic, brown sugar and a pinch of cayenne pepper.  I let those sit for an hour. To weave them on the skewers I just folded the meat back and fourth into neat little stacks. I stuck the skewers through the center of each stack and pulled the beef from the top up the length of the skewer. If you  can get the rouladen cuts of beef these work perfectly and saves the work of thinly slicing the beef. If you can not find the rouladen cut chose a nice steak.  Pop the steak into the freezer for 30 minutes before cutting. This makes for an easier job of achieving nice thin strips.

After you are done with the beef put the shrimp on to skewers. Run the skewer through the tail section then the head section for a nice snug fit.

In a small sauce pan place a few cloves of crushed garlic, a squeeze of lemon and 1/2 to 3/4 cup butter. Heat this on the side burner while you are grilling. You can use this to not only baste the shrimp as they are grilling but to dunk the finished crab into.

Set your BBQ to medium heat. Start with the crab legs. I cooked them from frozen. Just set them on the grill and give them a flip every once in a while.

Nutmeg Disrupted grilling crab legs with Char Broil for Mothers Day

 

 

 

 

 

 

 

 

After about 10 minutes you can add the beef and shrimp skewers. I added a few baby sweet peppers and lemon wedges that were drizzled with a touch of oil to the grill.

Nutmeg Disrupted grilling seafood with Chasr Broil for Mothers Day

 

 

 

 

 

 

 

 

Grill everything for another 10 minutes, basting the shrimp with the lemon butter.

Place the butter on a hot mat on the table. Remove everything to a large platter to be served family style with fresh salads and crusty bread.

Grilled maple beef skewers with fresh salad for Mothers Day on NUtmeg Disrupted

 

 

 

 

 

 

 

 

Sweet Dreams

We have the perfect dish to finish off any Mother’s Day feast.

Grilled pineapple topped with Nutella, freshly whipped cream and strawberries. Topped off with a few nuts to add a bit of crunch to this light dessert.

To prep the pineapple cut the top and bottom off. Stand the pineapple up and from top to bottom cut off the skin. Now you can cut it into nice thick slices. Place on the grill cooking until it has nice sear marks and has become tender. Remove to a platter.

Grilled pineapple with nutella & cream on Nutmeg Disrupted

 

 

 

 

 

 

 

 

While still warm add generous dollops of Nutella to the slices. Top with whipped cream, slivered almonds and fresh strawberries.

 

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Grilled Vegetable Salad

For the  first trial run on my new Char-Broil stainless grill I went with something I don’t cook everyday and a fabulous Spring grilling dish. Shish kabobs! The combination of beef and vegetables is absolute perfection.

I love shish kabobs but I have to admit, one of my favorite parts of the kabobs is the grilled peppers. The smokiness of the grilling brings out the sweetness of the tender peppers. Add the amazing flavor of grilled red onion along with a generous drizzle of grilled lemon and oil and you have the fantastic starting of what will be a spectacular grilled vegetable salad. Enjoy with some lightly toasted crusty bread & some wonderful wine it is an amazing anytime meal.

Grilled Vegetable Salad from Nutmeg Disrupted

 

 

 

 

 

 

 

 

There are a few ways to grill vegetables.

You can cut them all into similar sizes and put them all on skewers. I prefer metal ones as they don’t burn and come in large sizes so you need fewer to grill more! You can use wood ones as well, just be sure to soak them in water for up to an hour before you plan on grilling. It will not completely prevent the ends from burning but it does slow down the process.

Another option is a grill basket. This can be used to grill smaller vegetables, to save on time or to just make the grilling of vegetables a bit easier when you are working with a full BBQ. Or you can cook your veggies directly on the grates of the BBQ. All they need is a light drizzle of oil before being placed on the BBQ.

The grates on my BBQ are nice and close together to I could put the peppers right on the grilling surface. I did place the Brussel sprouts in a wok shaped grill basket just to catch any of the leaves that fell off while cooking.

Grilling vegetables on Nutmeg Disrupted

 

 

 

 

 

 

To give this grilled vegetable salad an extra layer of flavor I added roasted garlic to the mix in addition to the bacon grilled lemon vinaigrette.

To  prepare the garlic all you need is 3 full heads of garlic, a generous drizzle of oil, salt and pepper and a good sized piece of aluminum foil to wrap up the garlic.

  1.   Trim the tops of the garlic off, leaving the heads in tack. You just want to expose the raw garlic so that the oil can get down inside the bulbs.
  2.   Place the trimmed heads of garlic in the center of the foil and give it a generous drizzle of oil. I used canola oil because of the high heat I’m using for the grilled vegetables.
  3.   Season the heads of garlic with salt & pepper then wrap tightly.
  4.   Place on the top rack of your BBQ then prep all your other vegetables.
  5.   The garlic will take about 40 minutes to be perfectly roasted.

Wash and trim all the vegetables you choose for in your salad. I used baby sweet peppers, zucchini, red onion and Brussels sprouts, with fresh cherry tomatoes stirred in just before serving.

Feel free to use any vegetables you enjoy.  I also grilled a lemon to juice in the vinaigrette.

You’ll also need 5 slices of bacon, chopped and fried until crisp. You can do this on your BBQs side burner as the garlic is roasting. Once the bacon is cooked set it aside and pour the drippings into a small saucepan.

Now you are ready to grill your vegetables.

Place them all in a large bowl or in your grill basket and give them a light coating of oil. Have your BBQ on a medium high heat and use tongs place the veggies on the grill.

That amazing aroma you smell is the garlic roasting! You can take a peak at the garlic; it will have a nice caramelized appearance when it is done. Put it to the side while you finish grilling the vegetables and let it cool.

 Roasted garlic form Nutmeg Disrupted

 

 

 

 

 

 

 

 

Place some pieces of crusty bread on the grill to toast lightly as you make your salad. I used a large loaf just torn into nice rustic wedges.

To make the vinaigrette:

  1.         Place the pot with the bacon drippings over low heat on the side burner.
  2.        Take the grilled lemon wedges and squeeze the juice into the drippings. Stir well to combine.
  3.         Take the heads of the roasted garlic and squeeze the bulbs into the pot. Be sure to pour any of the oil remaining in the package into the pot as well.
  4.        Using a fork, mash up the garlic.
  5.        Now pour all that bacon garlic goodness into the grill basket and top with all the grilled vegetable.
  6.        Remove from heat and stir in a handful of cherry tomatoes. The heat from the grilled vegetables will bring out amazing juiciness of the tomatoes.
  7.       Sprinkle the bacon on top.

Grilled Vegetable Salad from Nutmeg Disrupted

 

 

 

 

 

 

 

 

Serve with your lightly toasted crusty bread and nice chilled white wine.

Be sure to see all the cool BBQ hints tips & recipes the #lifeisbetterbbqed team have created! We have had a fantastic time putting this all together for you! Next week I’ll be talking about my Mother’s Day menu, all grilled, including dessert!

 

 

 

 

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