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MINI LOBSTER TARTS FRA DIAVOLO

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 Mini Lobster Tarts Fra Diavolo
Sweet,hot and crunchy little bites of lobster that are seriously addictive.
Course Appetizers
Cuisine English
Prep Time 20 minutes
Cook Time 17 minutes
Servings
tarts
Ingredients
Course Appetizers
Cuisine English
Prep Time 20 minutes
Cook Time 17 minutes
Servings
tarts
Ingredients
Instructions
  1. Preheat the oven to 400 degrees F. Add lobster tails to a medium pan with the white wine and poach on low heat for 10 minutes. Turn off the heat and let cook in the wine.
  2. Meanwhile, combine the cream and eggs in a medium sized bowl. Whisk until smooth. Then stir in the rest of the ingredients. Top with about ½ tsp of red pepper jelly on each tart and bake another 5 minutes to melt the jelly. Serve.
  3. Cut the lobster into bite-size chunks. Put one chunk of lobster in each tart shell. Pour the egg mixture into each shell evenly. Place the filled shells on a parchment paper¬lined cookie sheet. Bake until golden brown and set about 12 minutes. Top with about ½ tsp of red pepper jelly on each tart and bake another 5 minutes to melt the jelly. Serve.
Recipe Notes

Bake these tarts in advance, refrigerate or freeze them. When you are ready to serve, top them with the red pepper jelly and heat in a 400 degree oven for 10 minutes. © Galley Chef All Rights Reserved

Recipes

MUSSELS MARINIÈRE (SAILOR-STYLE)

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Many restaurants throughout France and Belgium offer mussels  marinière.  It is the classic combination of mussels with onion, garlic and white wine and a fabulous broth for dipping crusty bread into.

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 Mussels Marinière (sailor-style)
This classic french preparation for mussels couldn't be easier. This classic combination of mussels with shallots, garlic and white wine has a fabulous broth for dipping crusty bread into.
Course Appetizers, Main Dish
Cuisine French
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Course Appetizers, Main Dish
Cuisine French
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Instructions
  1. Combine all ingredients in a large pot, cover, place on high heat and bring to a boil. Cook for 10 minutes. Twice while they are cooking, shake the kettle in an up and down motion to toss the mussels so they all open. Serve in bowls with the broth and some crusty bread for sopping.
Recipe Notes

Recipe Notes The Pernod is the secret ingredient folks, so don't leave it out! For mussels with cream sauce: 2 T butter 2 T flour 1 cup heavy cream Melt butter in a small sauce pan. Add flour, add broth from cooked mussels and add the cream. Spoon over mussels. © Galley Chef All Rights Reserved

Recipes

SPAGHETTI AND MEATBALLS

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Spaghetti and Meatballs

These old-world Italian meatballs in sauce are moist and tender and a great go-to Sunday dinner with the family served over angel hair pasta.

Course Main Dish
Cuisine Italian

Prep Time 30 minutes
Cook Time 3 hours

Servings
people


Ingredients
For the sauce

For the meatballs

Course Main Dish
Cuisine Italian

Prep Time 30 minutes
Cook Time 3 hours

Servings
people


Ingredients
For the sauce

For the meatballs


Instructions
For the sauce
  1. In a Dutch oven, cook onion, garlic and crushed red pepper over medium heat until onion is translucent. Stir in tomatoes, water, seasoning, cheese rind and 2 T parsley. Simmer covered for 2 hours, stirring occasionally.

For the meatballs
  1. (makes about 3 dozen 1 ½ inch meatballs) Preheat oven to 350 degrees. Combine all of the ingredients. Form into balls. Place on a parchment lined baking sheet and bake for 20 minutes. Gently put the meatballs in the simmering sauce and simmer for another 30 minutes. Serve over angel hair pasta.


Recipe Notes

© Galley Chef All Rights Reserved