Lobster Ravioli Sauce can be tricky. Good thing I’ve got a video making this sauce with My Borsellini recipe. I have always loved the sweet flavor that comes from a very thin evenly spread sauce like this one so I’ve incorporated the idea into a few recipes of my own.
My Lobster Ravioli Sauce is….
The only difference between my Borsellini recipe and my Lobster Ravioli Sauce recipe is this recipe calls for lobster; so it needs to be either added in with the mushrooms or swapped out and substituted all together. Also when it calls for the stock, use clam juice instead. The great thing about this dish is you can use different raviolis if you’d like that have just cheese or maybe even vegetables. The reason I say that is because that’s exactly what I did here. I cheated and bought a frozen 5 cheese ravioli bag from the grocery for six bucks that feeds 4. Why? First, I love cheese; mmm….Second, price;”Low budget wonder” remember….Third, raviolis can be tedious to make from scratch and I wanted to save time….And last but not least, Five, This really gives a good variety and accentuates the Lobster Ravioli Sauce! Here’s the video for the sauce and in the mean time, get boiling/ steaming those Lobster tails and claws cause you’re going to need the meat!
Lobster Ravioli Sauce Recipe
2 oz unsalted butter
1/2 tsp chopped or minced garlic
1 stock chopped shallots
1/2 tsp of minced anchovy paste, or 1 whole anchovy
1/2 cup clam juice
4 ounce chopped chunks of Lobster meat
2 ounces cognac (amaretto/cognac gives an extra almond flavor)
1 lemon juice squeeze (about 1 Tbsp)
10 ounces heavy cream
1 pinch of cayenne
2 tbsp of Parmesan Cheese
Make sure you babysit this recipe because you don’t want the bottom to burn. In order to keep that from happening you’re going to have to keep a constant stir in between ingredients. Use a medium high to high heat to keep it bubbling. I add small amounts of heavy cream to the boil just to cool it off and repeat. If you add all of it at once, the reduction for the sauce to thicken will seem like an eternity before it’s done. But if you do it right you’ll be enjoying one of life’s delicacies…choking down a few ravioli’s smothered in my Lobster Ravioli Sauce!
The Baked Rollero Sandwich is something I created out of my favorite pizza dough recipe. All of the ingredients of your favorite sandwich can be laid out over the top of this rolled out pizza dough, then rolled up and baked to perfection much like a Calzones Recipe in just 8 to 10 minutes!
The Rollero Sandwich isn’t a Calzones Recipe
Let’s be absolutely clear about this, the Rollero isn’t a Calzones Recipe but is as unique as one as well as it’s competitor the Stromboli. To be honest it’s the closest thing I could think of relating to it in order for anyone to be able to find this recipe and know of it’s existance at all. If you’ve never heard of a Rollero Sandwich you don’t know to go looking for a recipe, but since I make it from fresh pizza dough, I’m not exactly lying about the fact that it’s like a Calzones Recipe now am I. The great thing is this can come from any of your favorite pizza dough recipes, but if you don’t have one or you would like to try mine the ingredients and the directions are listed below.
Combine the following and let it stand 10 min. to activate. You’ll know it’s activated if it doubles in size.
1 tsp. dry yeast
1 tsp. granulated sugar
1/4 cup hot water 110 degrees f
Separate bowl Combine in the following order
1 cup hot water 110 degree (hot water out of your tap is fine)
3 cups BREAD flour (this is key, use bread flower)
1 tsp granulated sugar
1 tsp salt
1 tsp Italian Seasoning (Thyme, Rosemary, Marjoram etc.)
1/2 tsp garlic powder
To make a New York style pizza dough, add the activated yeast and mix all ingredients together in a mixer or knead it by hand. It’s designed to be a little sticky, so adding a few tbls. of flour here and there to get it to a desired pizza dough consistency is normal if you need to. Roll into a ball and thinly coat 2 tbls of olive on the outside to prevent dryness and cracking(Calzones Recipe do this). Now just let it rise for the next hour or so, or even refrigerate if you’re wanting it for later. Just make sure it get’s to room temperature and practically doubles in size before you roll it out to make a pie, or in this case my Rollero Sandwich. Separate the dough into four equal portions and roll it out thin; maybe an 1/8 to 1/4 of an inch TOPS, because it will double if not triple in size when it bakes. Preheat oven to 450 degrees! Yes 450, that is NOT a typo. A wooden slate is best for baking but a pan works just fine. 8 to 10 minutes is all it’s gonna take for you to enjoy my Baked Rollero Sandwich (Calzones Recipe) after you follow all of the video instructions!
As a child I never liked the way pork chops were made in my home growing up; so I’ve tried to develop a tastier yet simple Breaded pork chop that is full of flavor using premade ingredients that make them really easy.
Turkey Stuffing Breading for a Breaded Pork Chop
In this recipe you can use your favorite chops to make any Breaded Pork Chop; bone in or bone out. Also use your favorite breading, such as turkey stuffing, or ground croutons; and since the seasoning is already there all we need now is a few eggs and a hot pan with canola oil to get started. Watch the video below so you can see how easy it is making a Breaded Pork Chop.
Basics when making a Breaded Pork Chop
Always tenderize your chops. I beat the hell out of them with what ever I’ve got. Remember that this is the Poor Man’s Gourmet Kitchen, so most of the time I’ve just got to use what I’ve got; a hammer and pan work just fine. Just make sure that you cover them up with some sort of wrapping or plastic of some sort so you don’t blast the meat all over the kitchen. The important thing here is the end product after the Breaded Pork Chop is fried. You don’t want to end up with some dried out chewy piece of meat with a close resemblance to a baseball glove or an old rope swing tire dogs like to bite on. The goal is to make a very simple yet succulant Breaded Pork Chop that just melts in your mouth!