Grilled Stuffed Lobster and Beer Can Style Turkey Breast

After a quiet couple of weekends for me and Kamado Joe (Bessie), I decided to step things up today.

Initially went to Wegman’s for just a Turkey Breast but then noticed live lobsters for $5.99/LB so I picked up a two of them (~1 1/4 LB each).

Fired up the grill to about 300 degrees (with heat deflector and water pan in place).   Injected the turkey with melted butter (3/4 stick) and 1 TBS Old Bay Seasoning and rubbed the outside bird with Dizzy Pig Tsunami Spin

About mid-way through I increased the temperature to 350 degrees to help crisp up the skin a bit more.   Used the Kamado Joe Chicken Stand (filled with Coors light)  Total cooking time was about 2 hours (pulled from grill when breast temp hit 165.   I decided not to add smoke this time.

Grilled/Beer Can Turkey Breast

Grilled/Beer Can Turkey Breast

Grilled Stuffed Lobster

Two (1 1/4 LB live lobsters) briefly steamed/boiled for ~2-3 minutes then added to a bowl with ice water to stop the cooking process.  The legs (not claws) were removed and the meat was taken out to add to the stuffing.

The cooled lobsters were then split lengthwise (not all the way through) and butterflied.   The innards are removed by placing the lobster under running water.

Stuffing: One white onion (diced), 1 TBS garlic were sauteed with butter until translucent then 10 crushed Ritz crackers was added along with the (leg meat) and mixed.

The stuffing was then added to the middle of the lobster and grilled under direct heat at around 375-400 degrees for 10-15 minutes.

Lobster on the Kamado

Lobster on the Kamado

This meal was fantastic.   I wasn’t expecting the turkey to pair so well with the lobster but this is something I will do again.   It was also one of the best lobsters I have had but next time I’ll look to get bigger lobsters >1 1/2 LBS

In addition to the Turkey and Lobster we had Brussels sprouts and gravy made with the drippings from the Turkey.

Complete Plate!

Complete Plate!

Definitely OnPoint!

Karen’s Birthday Meals

My Kamado Joe “Josie” was busy today for Karen’s Birthday

Lunch – Used BBQ Bro Dave’s recipe for grilled wings – they were OnPoint!

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Dinner – Blackened Mahi Fish Tacos with Lime Sour Cream Sauce, Grilled Corn with Maple Chipotle Butter with a side of Jasmine Rice

One of Karen’s favorite meals is blackened fish tacos from Mama Kwan’s in Kill Devil Hills, NC.

I picked up 2 Mahi Filets from Wegmans, coated with olive oil and a generous amount of blackening spice and seared over high heat for approximately 4-5 min per side.  Served with cabbage, cheese, and lime sour cream sauce.

Corn recipe from Bobby Flay on the Food Network.

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OnPoint!

Happy Birthday Karen!

 

Broiled Striped Bass with Brussels Sprout Salad and Mushroom Risotto

My wife and I celebrated an early (8th) anniversary dinner as we wanted to eat the striped bass that I caught while it was still fresh.

While on vacation in NY (Long Island) last week, my brother and I went fishing one morning for some striped bass.   It wasn’t the most action packed day of fishing but we managed to catch two bass with one of them being a keeper (28 inches) and the weather was great so no complaints from me.

During our trip we went out to dinner with the family to CowFish Restaurant which has great views of Jackson’s Marina and the Shinnecock Canal (see below).   I had a Brussels sprout salad while there and it was fantastic so I thought I would try to make one at home.

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Striped Bass

2 large Striped Bass fillets, cut in half (length wise) washed with water, patted dry then coated with lemon juice and placed on a greased baking dish lined with aluminum foil.

The fillets were drizzled with extra virgin oil and coated with minced garlic, fresh ground pepper, Old Bay Seasoning and Dizzy Pig’s Tsunami Spin Rub then placed under the oven broiler (2nd to highest rack setting) for about 5-10 minutes or until the fish flakes easily.  A few spoonfuls of butter were placed in-between the fillets to add to the flavor.

While I was going to grill the fish, I find using the oven broiler is a quick and effective way to get perfectly cooked fish with the proper level of browning on the top.

Brussels Sprout Salad

I found this recipe courtesy of Food Network Magazine

Salad

0.5-1 LB Brussels Sprouts (either shredded or leaves separated), 1 TBS dried blueberries, 2 TBS dried cranberries, 2 TBS chopped almonds or walnuts, Parmesan cheese (to taste)

Dressing:

3/4 cup vegetable oil, 1/4 extra virgin olive oil, 1 TBS honey, 2 TBS champagne vinegar, 1.5 tsp lemon juice, 1 tsp whole-grain mustard, 1/2 clove garlic (minced), Kosher salt and black pepper

Thoroughly whisk (or gently blend) the dressing then drizzle over salad mixture.

The mushroom risotto was prepared by my wife and she used one of the ready-made (just add water) boxes which we find works really well, especially for the mid-week meal after work when time is limited.

I must say, this was a perfect anniversary meal.  It was relatively quick to prepare but every part of the dish worked well with each other.   The bass was very flavorful and moist, and the salad has a nice crunch to complement the softer texture of the risotto and fish.

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I’m typically not a huge Brussels sprout fan, but you have to try this salad.  You will not look at them the same again.

Happy anniversary to my wife Lisa.  Its been a great 8 years of marriage and 12 years together.  Cheers to many more.

ONPOINT!

Prime Rib Roast (with clams on a half shell and blackened Mahi-Mahi)

As with the last time I visited my parents, my dad made a stop at the Cow Palace in Westhampton, NY and picked up a prime rib roast and 4 racks of baby back ribs.

The night before our overnight tuna fishing trip to the hudson canyon we decided to grill up the prime rib. Some people choose to cut the bones out before grilling but I find it adds flavor and the meat around the ribs make for good eating too.

Preheated the Kamado Joe to 350 degrees, grilling over indirect heat using cherry wood chips for the smoke. I prefer wood chunks but this is all he had and it worked fine.

I also added a drip pan on top of the heat deflector to collect the drippings for au jus.

The prime rib was coated with extra virgin olive oil, coated with McCormick Grill Mates Brown Sugar Bourbon and was removed from the fridge about 2 hours before grilling to allow to to approach room temperature.

The 6-7 LB prime rib, was grilled for about 2-2.5 hours until the internal meat temperature reached 125 degrees (note: this group preferred more medium as opposed to medium-rare). After resting for 10 minutes the temp rose to 135 degrees and was carved. The prime rib was very flavorful and cooked perfectly for the group.

We also grilled 7 baked potatoes which were wrapped in aluminum foil and placed around the prime rib. They were grilled the entire time (~2-2.5 hours) and came out perfect.

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For the Aus Jus, we added the drippings to a sauce pan, added water, red wine, a beef bouillon cube, black pepper and butter and reduced. You have to ballpark these amounts depending on how much drippings you collect. Overall this made about 3 cups of Au Jus.

In addition to the prime rib and baked potatoes, we had clams on a half shell (fresh from Shinnecock Bay) and grilled blackened Mahi-Mahi (caught by my dad). The Mahi-Mahi was prepared as described in a previous post.

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ONPOINT!