Tiease's Savory Recipes-Thursday's Food & Drink Stop!

Tiease's Valley of the Paper Divas Easy Treats 

Tiease D. Deutsch 

P. O. Box 5043 

Charlotte, N. C. 28299 

Http://TieasePaperDivas.blogspot.com 

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This Week I have selected:  

I love crabs! And I know a lot of people who enjoy cocktails so I have selected 2 recipes for your enjoyment.

Vodka Cocktail Supplies:

2 oz. Vodka 

1 oz. lemon juice 

1/2 oz. agave nectar 

4 or 5 fresh strawberries 

Mix: 

Blend strawberries with lemon juice & agave. Add vodka & ice; shake & strain into martini glass. Garnish with a skewered strawberry, cherry (Your choice) mint leaf & blueberry. 

 Now sit back & take it all in-Cheers! 

 Video Cocktail Instruction:  

Tiease's Crab Meat Delights:

To cook crabs simply throw them in a pot of boiling water and cook them for twenty minutes for crabs up to 2lb and add five minutes per extra pound. The shell of some varieties turn red when they are done. I enjoy mixing various spices into the water as I boil my crabs. There are different types of ready made quick crab spice.

Lobster and Crab Ravioli

Yield: 6 appetizer servings




Ingredients:
2 (1 1/4 pound) live lobsters
2 tablespoons olive oil
1 1/3 cup finely chopped shallots
1 cup chopped fennel bulb
3 large garlic cloves, chopped
1/4 cup Madeira wine
4 teaspoons tomato paste
3 cups chicken stock (or canned low-salt broth)
1 tablespoon butter, room temperature
1 tablespoon all purpose flour
1/2 cup whipping cream
1/3 cup lentils
2 tablespoons butter
2 medium leeks (white and pale green parts only), thinly sliced
6 ounces crab meat
6 lasagne noodles
2 tablespoons chopped fresh cilantro



Directions:
For Sauce:

1. Boil lobsters in pot of boiling water 8 minutes. Transfer to bowl of ice water; cool. Drain.
2. Working over large bowl to collect juices, remove claws and tails. Using knife, cut tails into 2-inch-wide pieces. Remove meat. Crack claws; remove meat. Cut bodies in half. Transfer shells and bodies to bowl with juices. Slice meat; place in small bowl. Chill.
3. Heat oil in large Dutch oven over medium-high heat. Add shallots, fennel and garlic; saute 8 minutes.
4. Add Madeira and tomato paste; bring to boil. Add stock, lobster shells and any juices; bring to boil. Reduce heat; simmer until reduced to 2 1/2 cups, about 30 minutes.
5. Strain liquid into saucepan, pressing on shells.
6. Mix butter and flour in bowl. Add to liquid. Bring to boil, whisking often.
7. Add cream; simmer until reduced to sauce consistency, about 8 minutes.

For Filling:

1. Cook lentils in medium saucepan of simmering water until tender, about 20 minutes. Drain.
2. Melt butter in large skillet over medium heat. Add leeks; saute until tender, about 15 minutes.
3. Add lentils, lobster meat, crabmeat and 1/2 cup lobster sauce.
4. Cook pasta in pot of boiling salted water until just tender. Drain.
5. Cut each noodle crosswise into 4 pieces. Divide half of pasta among 6 shallow bowls.
6. Rewarm filling, mix in cilantro and spoon over pasta. Top with remaining pasta.

© by Tiease D. Deutsch 

Author, Artist, Consultant, R.N.