Lobster

Holiday Menu Ideas

December 20, 2016

Everyone who’s cooking for the holidays wonders what he or she should make for the holidays. I like to keep it simple and typically follow the “don’t experiment on your guests” rule.

Hors D’oeuvres
Mini Crab Cakes With Remoulade Sauce
Cold Seafood Platter (Lobster Tails, Jumbo Shrimp, Jumbo Lump Crab Meat)
Stuffed Mushrooms (Crab, Sausage, Cheese Stuffing)
Chicken Tenders With Honey Mustard Sauce
Chicken & Beef Satay With Asian Dipping Sauces
Jumbo Shrimp Cocktail Platter With Cocktail Sauce
Grilled Shrimp With Aioli
Mini Southwest Chicken Quesadillas With Salsa
Beef Franks In a Blanket With Whole Grain Mustard Sauce
Antipasto Platter With Imported Meats, Cheese, Peppers, And Olives
Assorted Mini Quiche
Bacon Wrapped Sea Scallops
Grilled Citrus Shrimp With Mango Aioli
Tenderloin Of Beef On Crostini With Horseradish Sauce

Salads
Mesclun Salad With Goat Cheese, Maple Candied Walnuts, Dried Cranberries And Balsamic Vinaigrette
Traditional Caesar Salad With Croutons & Shaved Parmesan Cheese
Traditional Caesar Salad With Shrimp Or Chicken

Dinner
Chicken Or Veal Marsala (Sautéed With Fresh Mushrooms & Red Roasted Peppers With Marsala Wine)
Chicken Or Veal Francese (Bathed In Light Egg Batter & Sautéed With White Wine & Lemon Sauce)
Chicken Or Veal Picata (Sautéed With Artichoke Hearts With Lemon Caper & White Wine Sauce)
Chicken Or Veal Parmigiana (Breaded & Sautéed Crispy, Topped With Marinara Sauce, Mozzarella & Parmesan Cheese)
Poached Salmon With Dijon Dill Sauce
Stuffed Filet Of Sole (Stuffed With Crabmeat & Baked With Lemon, Butter & White Wine)
Roasted Tenderloin Of Beef (Serve With Mushroom Sauce Or Creamy Horseradish Sauce & Oven Roasted Potatoes)
Roasted Turkey Breast (Serve With Traditional Stuffing, Gravy & Mashed Potatoes)
Smoked Country Ham (Serve With Roasted Sweet Potatoes & Whole Grain Mustard)
Cheese Ravioli With Marinara Or Bolognese Sauce
Manicotti Stuffed With Ricotta Cheese, Spices & Parmesan Cheese (Topped With Marinara Or Bolognese Sauce)
Stuffed Shells With Ricotta & Parmesan Cheese (Topped With Marinara Or Bolognese Sauce)
Baked Rigatoni With Herb Ricotta & Topped With Mozzarella Cheese
Classic Meat Lasagna
Vegetarian Lasagna
Flour Cheese Lasagna (Ricotta, Parmesan, Romano & Mozzarella)
Eggplant Parmigiana
Eggplant Rollatini
Sausage & Peppers In Tomato Sauce
Sausage & Broccoli Rabe Sautéed In Olive Oil & Garlic
Tuscan Sausage Cook With Broccoli Rabe & Cannelloni Beans In Creamy Tomato Sauce

Desserts
Pies
Cakes
Cookies
Zabaglione

www.tinynewyorkkitchen.com

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen

Quick’s Hole

September 15, 2015

One of my favorite places to go for lunch, on the way to Martha’s Vineyard, is Quick’s Hole in Woods Hole, Massachusetts. I always order the lobster tacos. Messy, but ten minutes of heaven.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved

Perplexing Foodstuffs

Perplexing Foodstuffs

February 10, 2015

Perplexing Foodstuffs

There are those foods that can be rather difficult to figure out how to eat without looking like you were born in a cave. Here are some useful tips for properly eating perplexing foodstuffs.

Artichokes
Pluck off artichoke leaves and scrape the tender part (not the prickly point) between your teeth (preferably after dipping in melted butter). Work your way to the delicate inner leaves, and then use a knife to cut off the remaining small leaves and feathery innards. Cut the artichoke “heart” into bite-sized pieces and eat with a fork.

Asparagus
Eat asparagus with your fingers if served raw as crudités. Eat with a fork and knife if served with dinner.

Bread
Break bread into bite-sized pieces, and butter it or dip it into olive oil just one piece at a time.

Crab (Soft-Shelled)
Eat entire crab, including shell, either in sandwich form or using a fork and knife. Remove inedible pieces from your mouth with a fork.

Fajitas
Place meats, vegetables, and other fillings on a flat tortilla. Roll up and use your fingers to eat fajitas from one end.

Fondue
Spear bread, vegetables, or fruit with a fondue spear and dip into cheese or sauce. Remove food from spear using a dinner fork, and eat from a plate. DO NOT double dip. Spear uncooked meat cubes and place spear into fondue broth or sauce. When cooked, transfer meat to a plate using a dinner fork and cut into smaller pieces to eat.

Lobster
Wear a lobster bib to avoid fishy splatters, Crack shells with shellfish crackers and extract meat with a small fork or pick. Cut larger pieces with a knife, and eat with a fork after dipping in melted butter. Clean your hands by dipping fingers into finger bowls, and use lemon (if provided) to cut extra grease. Dry your hands with your napkin.

Peas
Use a knife to push peas onto a fork. Do not mash peas before eating, or eat peas from a knife.

Raw Shellfish
Use a small fork to extract mussels, clams, or oysters from the half-shell. Season with fresh lemon or cocktail sauce. In informal settings, you may quietly slurp shellfish from shells.

Soup
Using a soup spoon, spoon soup away from your body and then quietly sip from side of spoon. Tilt bowl away from you to spoon up remaining drops.

Spaghetti
Twirl pasta with fork tines into bite-sized portions, and allow any dangling pieces to fall back onto your fork. You may also rest fork tines against the bowl of a spoon while you twirl pasta.

Steamers
Extract clam from shell using a small fork, and use a fork and knife to remove inedible neck. In informal settings, it is permissible to use fingers.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen

Tacos Your Way!

October 4, 2013

beef tacos with salad and tomato

Tacos Your Way!

There are many ways to make tacos depending on your taste and mood.  From fish tacos to pork spare-rib tacos the possibilities are endless.  I have to say that I was certainly spoiled with outstanding Mexican food while living on the West Coast for many years.  More and more I am finding better Mexican food here in the Northeast, but as you know I like to cook up my own food more often than not.  Here are some ways to stuff your tacos (hard or soft) and by all means experiment yourself.  The bonus is that making tacos can also be a great way to use up those leftovers staring at you when you open the fridge. 

Cod Tacos: Baked or Sautéed Cod, Grated Red Cabbage & Salsa

Smoked Salmon Tacos: Smoked Salmon, Grated Red Cabbage & Salsa

Catfish Tacos: Sautéed Catfish, Romaine Lettuce, Salsa & Sour Cream

Fried Oyster Tacos: Fried Oysters, Romaine Lettuce & Salsa

Marlin Tacos: Sautéed or Baked Marlin, Mangos & Salsa

Lobster Tacos: Lobster, Mangos, Jalapenos & Guacamole

Fried Chicken Tacos: Shredded Fried Chicken Breasts, Jalapenos, Lime Juice & Shredded Lettuce

BBQ Carnitas Tacos: Smoked or Roasted Pork, Barbeque Sauce, Sautéed Onions & Fried Pickles

Indian Tacos: Shredded Buffalo, Seared Green Chiles & Salsa

Brisket Tacos: Shredded Brisket, Jalapenos, Shredded Green Cabbage, Lime Juice & Salsa

 

 

I Love It That NYC Has A Lobster Truck!

July 11, 2013

Lobster Truck

Urban Lobster Shack In NYC

May 3, 2012

I love that you can get lobster from a truck on the streets of New York City! 

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