Guest Post-Chef E!

15 02 2010

Chef E does it again-Awesome

I consider myself really fortunate to have some great internet connections. I don’t mean high speed, I mean good friends. You’ve already met one when Rebecca from Chow and Chatter guest hosted, and I am delighted to introduce you to another, Chef E. She is an incredible Chef and much more. She knows her wines and her literature, being a most accomplished poet as well. A true Artist she can give you food for your belly and your mind!

 I urge you all to check out her site at

Now without further ado…

The snow this past week put a halt on my Valentine post, so I decided Doc @ What Cooking With Doc could have this dish for his site as per his request.

No, I am not in love with Doc! However he is a cutie, can cook, loves to travel, and is a real doctor!

I am IN love however with my husband, but also with a new product that I found at Trader Joe’s…

Dark chocolate covered Edamame…

Yes, they are intriguing aren’t they (photo up at E’s site)?

Little chocolate crunchy nibbles, oh I was in trouble after the first bite!

I also knew I had to use them in a recipe that you might not expect.

You think of the steamed beans you get at the lovely Japanese restaurants, a sort of al dente crunchy nuttiness, or maybe just dried soy beans from the health food store. Salty, crunchy, but what would you do with them?

In a salad of course, or thrown in a curry. Maybe even in some rice, but these however have chocolate on them. So I had to put my thinking cap on. I already new I wanted to do for Valentine’s Day- a lobster salad with a blue cheese and port wine dressing, and what else usually would go with that? Some type of plain or spicy pecans for a crunch right?

Okay these babies would be that extra Valentine’s Day over the top kind of ingredient. Hubby and I went nuts (sorry for the pun) over this salad. I butter poached lobster tails, and threw in sliced sun chokes. Sun chokes,or Jerusalem artichoke have that potato starch flavor. A seafood butter bath together…awww…kind of sweet right!

Now for a good bottle of wine– Not too long ago I also was in NYC with a friend, and we ate at a local restaurant in the meat packing district. We had this lovely chardonnay, Newton from the St Helen region of Napa Valley- ’06. The problem is that you cannot buy the one we had at a local retailer; you can have them order it. I got this bottle at the restaurant. The maitre’d let us buy bottle un-opened, and put it on the check (was well worth it!), and around $78, more likely $48 retail in a wine store- we felt very reasonable.

The chardonnay was a good compliment to the sweetness of the port wine dressing, the bitterness of the endive and radicchio, and the butter poached lobster sealed the deal! The chocolate covered soy beans and sun chokes gave it a layer of awesomeness that I cannot describe. You will just have to go over to her blog and check her other photos- Food ~ Wine ~ Fun!

The key to this salad is making the Port Wine Dressing first- 1 tablespoon balsamic vinegar, 1 tablespoon honey, 1 tablespoon red wine vinegar, 1 ½ tablespoon EVO, ¼ cup (Six Grapes) Port Wine: Mix well

Clean and prepare to heads of endive, cut in half; 1 small head of radicchio, torn into pieces; 1 small head of leafy green lettuce torn into small pieces; ¼ thinly sliced red onion; handful of blue cheese crumbled; handful pecan pieces, or chocolate covered nuts (I am sure most would work)- dress salad before you add lobster and plate all together. Dressing will go to the bottom of bowl, so sprinkle more just before serving.

Butter Poached Lobster (I used three 1 ½ lb tails):

This is a typical recipe you will find for butter poaching, the only difference is I cut my tails into about ¼ inch pieces, horizontal cuts, and then cooked them.

When you are about an hour from serving the lobster tails, take them out of the refrigerator and bring them to room temperature.

When ready to poach the lobster tails, in a pan large enough to hold the lobster tails and using a thermometer, bring the prepared Beurre Monte up to at least 160° degrees F., but not over 190° degrees F.

Depending on how large and how many lobster tails you are preparing, will determine how long to poach them; it usually takes from 5 to 7 minutes (do not overcook. They should not be rubbery but of a soft consistency (almost as if not completely cooked). The lobster should be white and not very opaque in color. When done, remove them from the Beaurre Monte and serve.

Definition of Beurre Monte: Butter is an emulsification of 80% milk fat, 18% water, and 2% milk solids. Heating butter above 160 degrees will cause it to “break” or separate into its different composition parts. A Beuree Monte is a technique of keeping melted butter in an emulsified state between 180 degrees and 190 degrees, which is sufficient to poach meats or vegetables.

Determine how much butter you will need for the Beurre Monte by placing the lobster tails in a large enough pan, side by side; add just enough water to cover. Immediately remove the lobster tails, drain them, set aside; and measure the water in the pan. You will need this amount of butter to cover and poach the tails.

In a saucepan, bring the 1 tablespoon of water to a boil over high heat; reduce the heat to low and begin adding the chunks of butter (a little at a time) whisking to emulsify. Once the emulsion is started, more butter may be whisked in faster. Hold the temperature of the Beurre Monte between 160 and 190 degrees F. for poaching. DO NOT BOIL OR THE MIXTURE WILL BREAK! The mixture should have the consistency of a very thick butter sauce.

NOTE: Beurre Monte can be set aside on the stove after being prepared. You should use the beurre monte within an hour after you make it.
  Wine- Newton Chardonnay, St Helena, Napa ’06 – Restaurant Quality



4 responses

15 02 2010

Unfortunately this is not something that is good left in the fridge over night, so I made only enough for the meal, but looking at the photo only makes me want to redo the whole dish and relive the experience!

Thanks Doc for doing this!


15 02 2010

Thank you Chef!
It is not only a pleasure, but an honor!

15 02 2010

What a fabulous dish! I’ve been addicted to TJ’s chocolate covered edamame and never thought about using them in a dish. What a great idea! I adore lobster and I want some of this salad right now! Now you’ve got my wheels turning about other ways I can incorporate these tasty morsels into my world :). Great post!

15 02 2010

oh its awesome to see E on here, love her blog

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