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Impress Your Guests with Lobster
Saturday August 27th 2011, 10:07 pm
Filed under: Meat & Seafood,Plum Kitchen

So, you’ve got your live lobsters.  Now, what?  Here are a couple recipe ideas to help you get started with your Lobster Feast:

Plum Perfect Labor Day Lobster Boil

2 live lobsters

1 btl. white wine, preferably chardonnay

1 stalk celery, chopped into ½ inch pieces

½ onion, chopped into ½ inch pieces

1 carrot, peeled, cut into ½ inch pieces

¼ cup kosher salt

1 tbsp. Old Bay seasoning

1 gallon water

Optional:

2 ears sweet corn, peeled and cleaned

1 lbs. small potatoes, redskins, baby , or white.

Melted Butter,

Parsley

Method:

  • Chill white wine.
  • Open white wine and pour half of the bottle in to pot with all the other ingredients, except the “optional.” Place pot on high flame either on stove, or side burner on grill.  Cover, and bring the contents to a lazy boil.
  • If you are using optional ingredients, add potatoes and simmer for 15 minutes.  Next add corn and cook for additional 10 minutes.  Using a slotted spoon and tongs remove corn and potatoes. Brush with butter and set aside to keep warm.  While pot is still boiling, add lobsters, cover and cook for 12-14 minutes.
  • Pour remaining wine into appropriate glass and consume responsibly while you are waiting for lobsters to cook.
  • Remove lobsters and eat immediately and enjoy!

Grilled or Broiled Lobster

Lime Butter

2 ea. Live Lobster

2 oz melted butter

1 tbsp. Old Bay seasoning

1 clove chopped garlic.

1 tbsp. chopped cilantro or parsley

1 lime, juice only

Method:

  • Pre heat the grill. In a small sauce pot, melt butter.  Add the Old Bay Seasoning, Garlic, and lime juice.
  • There is 2 ways that this can be done.  For those of you whom have a soft spot for lobster, and are not into splitting while alive, I suggest using a boil method (see perfect lobster boil recipe), then cooling the lobster in refrigeration over night.
  • Using a sharp knife and a sure hand, split lobster lengthwise from head to tail.  Brush meat with butter and grill with shell side down for 4-5 minutes.  Flip, watch out for flame ups, grill another 4-5 minutes. 
  • Eat immediately, best with a nice chardonnay, grilled vegetables, French bread (use any additional Lime Butter for dipping), and roasted or boiled potatoes.  Enjoy!

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Black Star Farms
Tuesday August 23rd 2011, 10:27 pm
Filed under: Artisan Cheese & Deli,Mad Picks | Wine, Beer, & Spirits

We traveled to the Northwest corner of the state to a beautiful winery in Leelanau Peninsula, Black Star Farms.  Upon entering the peninsula you leave behind the hustle and bustle of everyday life and find lush farmland, beautiful wineries, and charming local stores.

Driving into Black Star Farms you pass by grapevines growing along the hillside:

For those who want to spend more time exploring the Black Star Farms properties you can stay at the Black Star Inn, which includes eight exclusive Guestrooms:

We made our way to the tasting room and sampled a variety of Black Star wines including the 2010 Arcturos Sur Lie Chardonnay and the 2008 Isidors Choice Pinot Noir.  Perhaps the greatest treat was the Leelanau Cheese Company’s award-winning raclette cheese we enjoyed with our wines.

Visiting a winery is an amazing experience and if you have visited Black Star Farms, you can always toast to the memories by picking up a bottle of Black Star (we have several varieties) from Plum Market.  What Michigan wineries have you visited?  We’d love to hear about your experiences!

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Go Back to School, In Style
Friday August 05th 2011, 12:11 am
Filed under: Grocery