OUR SIGNATURE SERVING Do this at your next party or take it to a friend’s house or work party, and stand back and relish in the compliments.
First Take an 8 ounce block of cream cheese (softened slightly) and spread in an oval shape 1/4 to 1/2 inches thick on a 10 to 14 inch plate. Second Take scallions, 4 or 5 inches long, and place ends under the cream cheese (use pinking shears for cutting tops). Use very short pieces (2” long) at the bottom also, partially placed under the cream cheese. Third Spoon Nip ‘N Tang™ fruited horseradish onto the cream cheese. Fourth Place standing rows of thin wheat crackers directly onto the fruited horseradish and cream cheese, angled back. Put extra crackers on the side of the plate or in a basket.
From "Il Pomodoro Grande" Lobster Fra Diavolo With Frank’s Marinara Sauce
Ingredients:
1 ½ Pound Lobster – This size lobster is the best in flavor and tenderness for eating. 1 Jar of Frank’s Fra Diavolo Sauce (Spicy) 3 ounces white wine (an inexpensive Chablis or pinot grigio will do) 4 ounces clam broth 6 mussels – cleaned thoroughly 4 clams – cleaned thoroughly 3 Tablespoons Extra Virgin Olive oil ¼ sweet onion diced
1. Place oil and onions in large, ovenproof skillet, on medium heat until onions soften. 2. Take lobster and split in half. 3. Separate claws from body. Cut claws at mid-joint. Cut body again in half, (tail from top) 4. Place into hot oil and onions – careful as it may splatter – braise for about 5 minutes. 5. Add white wine, clam broth and Frank’s Fra Diavolo Sauce and place into pre-heated 425 degree oven – bake for twenty minutes. 6. After 20 minutes take clams, mussels’ place on top of pan and bake for an additional 20 – 25 minutes. Check doneness of lobster after second 20-minute period – clams and mussels will be open and it should be done.
7. Serve over a bed of al dente linguine – Fantastic!!!
Enjoy!!! "Il pomodoro Grande" will be publishing his fantastic recipes periodically here - look for them
2 Comments:
Nip 'N Tang® Fruited Horseradish
OUR SIGNATURE SERVING Do this at your next party or take it to a friend’s house or work party, and stand back and relish in the compliments.
First Take an 8 ounce block of cream cheese (softened slightly) and spread in an oval shape 1/4 to 1/2 inches thick on a 10 to 14 inch plate.
Second Take scallions, 4 or 5 inches long, and place ends under the cream cheese (use pinking shears for cutting tops). Use very short pieces (2” long) at the bottom also, partially placed under the cream cheese.
Third Spoon Nip ‘N Tang™ fruited horseradish onto the cream cheese.
Fourth Place standing rows of thin wheat crackers directly onto the fruited horseradish and cream cheese, angled back. Put extra crackers on the side of the plate or in a basket.
From "Il Pomodoro Grande"
Lobster Fra Diavolo
With
Frank’s Marinara Sauce
Ingredients:
1 ½ Pound Lobster – This size lobster is the best in flavor and tenderness for eating.
1 Jar of Frank’s Fra Diavolo Sauce (Spicy)
3 ounces white wine (an inexpensive Chablis or pinot grigio will do)
4 ounces clam broth
6 mussels – cleaned thoroughly
4 clams – cleaned thoroughly
3 Tablespoons Extra Virgin Olive oil
¼ sweet onion diced
1. Place oil and onions in large, ovenproof skillet, on medium heat until onions soften.
2. Take lobster and split in half.
3. Separate claws from body. Cut claws at mid-joint. Cut body again in half, (tail from top)
4. Place into hot oil and onions – careful as it may splatter – braise for about 5 minutes.
5. Add white wine, clam broth and Frank’s Fra Diavolo Sauce and place into pre-heated 425 degree oven – bake for twenty minutes.
6. After 20 minutes take clams, mussels’ place on top of pan and bake for an additional 20 – 25 minutes. Check doneness of lobster after second 20-minute period – clams and mussels will be open and it should be done.
7. Serve over a bed of al dente linguine – Fantastic!!!
Enjoy!!!
"Il pomodoro Grande" will be publishing his fantastic recipes periodically here - look for them
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