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LOBSTER WITH COUSCOUS AND BRUNOISE VEGETABLE SALAD

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This recipe cam from the little town of Villefranche-sur-Mer on the French Riviera.  The beautiful people of this town show their love for tradition and old world style through many of their dishes.  Lobster with couscous and brunoise of vegetables salad is one of them.

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 Lobster with Couscous and Brunoise Vegetable Salad
Lobster with couscous and brunoise vegetable salad is an impressive dish bursting with color and flavor from the French Riviera.
Course Main Dish
Cuisine French
Prep Time 1 hour
Cook Time 25 minutes
Servings
people
Ingredients
For the couscous
For the vegetable brunoise
Course Main Dish
Cuisine French
Prep Time 1 hour
Cook Time 25 minutes
Servings
people
Ingredients
For the couscous
For the vegetable brunoise
Instructions
For the lobster and couscous
  1. Boil a whole lobster for 15-20 minutes. Drain lobster and allow to come to room temperature. Remove the shells. Slice the tail thinly into medallions Boil chicken stock. Add couscous, cover and let sit for 5 minutes. Fluff with a fork and add the finely dice onion, tarragon, parsley, cilantro and chives and add to couscous in a bowl. . Add the juice of 2 lemons to cereal mixture. Add ½ cup olive oil and salt and pepper to taste.
For the vegetable brunoise
  1. Cut all of the vegetables into 1-2 centimeter squares, all equal in size. Mix all the ingredients in a bowl.
  2. For the garnish
  3. Thin slices of fennel, floured and fried 1 large tarragon leaf Browned butter
For the presentation
  1. Place a ring mold in the center of a plate. Place the couscous mixture into the ring mold and press gently. (about ½ inch thick) Decorate with thin slices of lobster tail medallions shingle-style. Knuckle meat and claws go in the center with a fried sage leaf. Spread the colorful brunoise around the plate to garnish. Remove the ring mold. Drizzle vegetables with lemon and olive oil.
Recipe Notes

© 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

Recipes

STUFFED CABBAGE ROLLS ITALIAN STYLE

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There’s no comfort food that brings back childhood memories like stuffed cabbage rolls. These Italian style stuffed cabbage rolls are moist, tender and packed with flavor!

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 Stuffed Cabbage Rolls Italian Style
These Italian style stuffed cabbage rolls are moist, tender and packed with flavor!
Course Main Dish
Cuisine Italian
Prep Time 45 minutes
Cook Time 1 hour
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 45 minutes
Cook Time 1 hour
Servings
Ingredients
Instructions
  1. Preheat oven to 350°F. Bring a large pot of water to a rolling boil and season with Salt to taste like the sea. Blanch the Cabbage until tender and bright green, about 5 minutes. Shock in ice water and set aside to dry. Remove leaves.
For the sauce
  1. In a large sauté pan, add a few tablespoons of Olive Oil over medium-high heat. Add Pancetta and cook until the fat renders out and the Pancetta Crisps. Add the Onion, Garlic, Crushed Red Pepper Flakes and cook until fragrant. Add a teaspoon of Dried Thyme and Dried Basil. Add the Tomatoes and a generous pinch of Salt. Simmer until it comes together, about 5 minutes, and then set aside.
For the filling
  1. In a large bowl, combine the Ground Beef, Sausage, Pecorino, Parsley, Currants, a teaspoon of Dried Basil and Thyme, Breadcrumbs, and Egg. Season generously with Salt and Freshly Ground Pepper. Using your hands, mix until just combined.
  2. In a baking dish lightly greased with Olive Oil, ladle a thin layer of sauce. Spoon some of the filling into each of the leaves of Cabbage, and roll up. Arrange over the Arrabiata sauce in the baking dish. Once full, ladle more of the Arrabiata sauce over the stuffed Cabbage and sprinkle with more Pecorino-Romano. Transfer to oven and bake for an hour to an hour and a half, until the filling is completely cooked through. Serve.
Recipe Notes

For big dinner parties, prepare these a day in advance and simply pop them in the oven an hour before ready to serve. © Galley Chef All Rights Reserved