Pan Fried Asparagus – Perfect Every Time

Asparagus

Delicious Asparagus!

When I eat Asparagus, I don’t want a limp noodle.  I want a vibrant vegetable that melts in my mouth like butter and at the same time has that nice crispy crunch.  Asparagus that is cooked like that doesn’t just seduce my pallet with flavor, it gives my body the nutrition it needs because it isn’t cooked until it’s dead!  This is very crucial in my book and it should be in yours as well.  Always try to leave some life in your cooked vegetables.  Not only will your body thank you, but your taste buds will as well because you’re not killing the flavor as you save the nutrients, and your Asparagus will be delicious and cooked perfect every time!

Asparagus Ingredients:

1 bunch Asparagus
1 qt Boiling Water (Blanching)
2 tbsp Olive Oil
Salt and Pepper to taste

Lobster Bisque with Langostino Lobster Tails

Lobster Bisque with LangostinoThe Lobster Bisque Challenge!

Lobster Bisque isn’t over rated, but it is often over cooked.  You’ll find that most recipes use a ton of cream to define their soup recipe as a “bisque”, then hours of waiting time to reduce.  Is all of this really necessary?  I say Nay-nay!  I’ll prove it to you in this recipe I’ve developed that not only cuts your cooking time in half but knocks out 2/3 of the fat content because you don’t really need that much cream.  Even Bobby Flay’s Lobster Bisque recipe has 6 cups of Heavy Cream in it.  Crazy!  I use only 2 and I promise you it’s just as good and if not, even better.

Langostino Tail MeatIn this Lobster Bisque Recipe I’m going to be using Langostino Lobster.  I honestly prefer Squat Lobster if you have it available.  The benefits of each are the same but there are some differences.  First, the price is incredibly reasonable.  I bought 3 pounds of solid meat, not shell, for just 20 bucks!  The difference in my opinion is a sweeter, softer lobster tail meat when you are using Squat Lobster to make Lobster Bisque.  Don’t ask me why, it’s just that way.  Regardless of the reasons, they’re both very affordable and they both make a very impressive Lobster Bisque come to life.

Lobster Bisque Ingredients:

1 cup water
2 tsp Tomato Bouillon
6 Roma Tomatoes
2 Celery Stalks
1 Carrot
3 Garlic Cloves
1 Tbsp Chopped Ginger
3 Parsley Sprigs
3 Large Basil Leaves
3/4 cup Red Wine (sweet)

1 Onion
2 Tbsp Butter
1/3 cup Corn Starch
2 cups Heavy Whipping Cream
1Tbsp Italian Seasoning
1 tsp Ground Black Pepper
2 lbs Langostino Lobster tails

Set the water and bouillon on medium heat on the stove.  Combine all the vegetables except for the onion in a food processor or blender and puree.  Then add mixture to the Tomato Stalk.  Chop onion and sauté until Caramelized, and then add the Corn Starch and Cream.  When the Cream thickens like a country gravy, add the seasoning and add all the onions and cream to the soup.  Chop half of the Langostino Lobster tails into small pieces and add to the Bisque.  Stir frequently and wait to reduce; 20 to 25 minutes.  It will burn the bottom if you’re not stirring!  Once it has reduced to your desired consistency, add remaining Lobster tails and serve.  If you are using large lobsters for this Lobster Bisque Recipe, all directions still apply, only adding the meat in increments isn’t necessary.