March 28, 2010

Don't Shoot Me, Captain!

Blog readers, I think of you often and fondly. In between the brain-stretching tasks of graduate school. This applies double to all of you whom I used to see in person. I want you to know that I'm still here, and still kicking. Not much drinking lately; alcohol puts me to sleep and beer has a lot of calories. But the drinking hiatus is punctuated by creativity.

Don't Shoot Me, Captain!

  • 3 fingers of your favorite rum, over ice.
  • Fill the glass with Pepsi MAX Cease Fire
  • Squirt of lime

It's not bad. Yes, it's your basic rum and coke with a twist. It's no Thirdmate, of course. But in these times of tightening belts (I'm on a diet*) we all have to make do.

Back to the books. See you in a few.

* To those of you who notice all the high-calorie stuff I cook while I'm on a diet: I said I am on a diet. I'm not dead! I shift calories around so that I can still enjoy life. Give up pulled pork? Heaven forfend.

Posted by James at 5:50 PM | Comments (6)

March 25, 2010

RIP Robert Culp

I think I most appreciated Robert Culp for his performances in Columbo. He was a murderer in 3 different episodes. I loved the silly one where he uses subliminal messages to kill someone.

According to Wikipedia, he almost got the lead role in Space: 1999. That would have been trippy. He was also the voice of Dr. Breen in the popular videogames Half Life 2 and Half-Life 2: Episode One.

RIP, Robert Culp.

Posted by James at 7:01 AM | Comments (1)

March 12, 2010

Lobster Pie

Lobster pie

I hope you are enjoying this blog's devolution into a chronicle of food.

In any case, I have to keep my recipes someplace, and that place turns out to be the internets. When I can't remember how I made something, I search Google for "drmomentum salt potatoes" et voilĂ !

Here's my recipe for lobster pie. Go heavy on the lobster meat, this recipe makes a lot of sauce. Or, add some chopped scallop pieces in there. It's your pie! And you should really try to make this at least once. It's almost as good as any lobster pie I've had, and that's on my first try. So, treat your lobster right!

Lobster Pie Filling

  • 10 Tablespoons butter (1-1/4 sticks), divided
  • 1/2 cup good-quality sherry
  • juice of 1 lemon
  • 2 cups lobster meat (or more), in bite-sized pieces
  • 2 Tablespoons flour
  • 1-1/2 cups half-and-half
  • 4 egg yolks, beaten
  • 1 Tablespoon shallot chopped fine
  • 1/2 teaspoon dried dill

Lobster Pie Crust

  • 1/2 cup Ritz cracker crumbs (about 1/3 sleeve)
  • 1/2 tsp paprika
  • 2 Tbsp grated Parmesan cheese
  • 4 Tbsp melted butter

I start with my lobster meat already mostly cooked. Steam them for 8-9 minutes and remove the meat. Two 2 lb lobsters probably would have been perfect for this recipe. On my first try I used lobster and scallop.

Preheat oven to 375 degrees F.

Heat sherry and lemon together. Toss in shallots and reduce by about half.

Add 4 tablespoons of the butter, cut into 4 parts. Whisk together as butter melts over medium heat.

Add lobster meat and remove from heat.

In a medium saucepan, melt remaining (8 Tbsp) butter.

Add flour and cook, stirring, until mixture bubbles. Remove from heat.

Remove the lobster meat from the sherry/butter/lemon.

Slowly stir the sherry/butter/lemon into your main saucepan of melted butter/flour. Slowly stir in the cream as well. Thoroughly blend.

Return to heat and cook, stirring constantly, until sauce is smooth and thick.

Spoon 4 tablespoons of the sauce into a small bowl. Add beaten egg yolks, 1 tablespoon at a time, stirring well after each addition.

Once all the egg is mixed with the 4 Tbsp of sauce, whisk egg mixture back into sauce.

Add dill and whisk over low heat about 3 minutes; do not allow to boil.

Remove from heat and add lobster.

Combine ingredients for crust.

Dump the filling into a 1-1/2 to 2 quart casserole. Something with tall sides is nice to prevent spillage.

Bake about 15 minutes to heat through.

EAT!

Serve with lightly steamed asparagus. The asparagus is yummy in the pie filling.

Posted by James at 6:31 AM | Comments (3)