Birthday Nightcap

Okay, not really a nightcap as in a drink - but a little ending to my birthday day. I hope you all enjoyed my birthday edition food picks from TasteSpotting - and yes, I did end up with lobster today, but it was for dinner.

I had a really nice day starting with my boyfriend taking me to lunch in New Hope, Pennsylvania. We ate outside practically on the river. It was so nice and sunny and warm out today. We were joined by ducks and got to watch fishermen fishing for Shad. We walked across the New Hope/Lambertville bridge and stopped at Lilly's for a slice of Coconut Dream cake to take home with us and I took some photographs.

Later I went out to dinner with my mom and then we did some errand type shopping (buying shampoo). But hey, I love beauty products and since it takes a lot of hard work to keep my red locks red - I love finding specialty shampoos and conditioners. Our night ended with birthday cake eatting, sharing cake with my dog - Ginger (my cat - Princess - got some icing), then I opened cards and gifts.

I had one of the best birthdays today than I've had in a really long time. Since I'm super tired from good food, great people, fun times, shopping, and drinks - I'm going to bed early tonight. I will be posting more about my birthday tomorrow or Sunday. I'll be needing to share food details and photographs. I'll also be making another post about Shad Festival, because it's coming up next weekend.

Heres to feather pillows and full bellies.
- Cait

Spotting Dinner Birthday Edition - Filet Oscar

On special occasions, like birthdays or when I had some artwork in a school gallery show my family and I go out to a nice dinner. My sister and I usually order filet mignon in some form - usually wrapped with bacon. When I found foodiebride's Filet Oscar on TasteSpotting, I thought that would be perfect. I love crab meat, I love asparagus, and who doesn't like bearnaise sauce?

Photo from jasonandshawnda

Filet Oscar Style

via jasonandshawnda

2 Alaskan King Crab legs
Tips from 1 lb asparagus, blanched
1 Tbsp olive oil
1 Tbsp butter
4 beef tenderloin steaks
Sea salt and cracked black pepper
1/4 cup white wine vinegar
1/4 cup dry white wine
1/4 cup shallot, finely chopped
1 Tbsp fresh tarragon
3 eggs yolks
1 stick butter, cut into 8 pieces
1/2 tsp lemon juice

Steam the crab legs: Preheat oven to 375. Place the king crab legs in a loose-fitting foil pouch. Before sealing tightly, add a small amount of water. Place in the oven for 10-12 minutes. Using a fork or a crab-leg-meat-getter-outer, remove the meat from the crab legs and place in a medium bowl along with the blanched asparagus tips. Gently break up any overly-large pieces with your hands.

Cook the steaks: In a large, oven-safe saute pan, melt butter and olive oil over medium-high heat until very hot. Pat the steaks dry and season both sides liberally with sea salt and cracked black pepper. Place the steaks in the pan and sear 3-4 minutes. Flip, sear for 3 minutes more and place the pan into the oven. Cook to an internal temperature of 135 (medium rare), remove from oven and tent with foil while you finish the sauce.

Make the Béarnaise sauce: Boil wine, vinegar, shallots, and fresh tarragon in a small heavy saucepan until liquid is reduced to 2 tablespoons, then strain through a fine-mesh sieve set into a medium bowl, pressing on and then discarding solids.

Whisk the yolks into the vinegar mixture, and then set bowl over a double boiler and cook until hot, whisking constantly until yolks have thickened slightly. Whisk in butter 1 piece at a time, adding each piece before previous one has melted completely. Remove from heat and whisk in lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper (or to taste). Keep warm, if necessary, by leaving it on the double-boiler but make sure to turn off the heat.

Assemble: Add about 1/3 cup of the sauce to the bowl of crab and asparagus. Lightly toss to coat. Plate the steaks and top with a generous portion of the crab-asparagus mixture. Top with additional Béarnaise sauce and serve.

Serves 4
Béarnaise Sauce: Slightly adapted from Gourmet

Originally uploaded by Confections of a Foodie Bride.

The great thing about this recipe, even though it's elegant, there aren't many needed ingredients. So, it makes the dish completely "do-able". I'd love this served with a small serving of whipped mashed potatoes and perhaps some simply cooked carrots.

Here's to Alaska and full bellies.

- Cait

Spotting Lunch Birthday Edition - Lobster Roll and Lobster Bisque

I love lobster... I never actually get to eat it though. I think today being my birthday is the perfect excuse to enjoy a lobster filled lunch. While on TasteSpotting I found timelessgourmet's traditional New England lobster roll and thought it would be a great alternative to a salad or everyday type sandwich. I also found peabody's lobster bisque garnished with chives. What's more special than a lobster packed birthday lunch?

Photo from timeinthekitchen

New England Lobster Rolls
via timeinthekitchen

New England Lobster Roll recipe one:

• Meat from half of one small (1 1/4 pond) Maine lobster, cut into bite sized pieces
• 1/2 stalk peeled celery, minced
• A few grates of freshly ground black pepper
• New England style hot dog bun, toasted

Mix the first three ingredients together and add to the bun.

New England Style Lobster Roll recipe two:

• Meat from half of one small (1 1/4 pond) Maine lobster, cut into bite sized pieces
• 1 tablespoon mayonnaise

Mix these two ingredients together, and serve with:

• 1 wedge fresh lemon
• 2 tablespoons melted butter

Squirt some lemon on top, and use the melted butter as a dipping sauce!

Photo from northwestnoshings

Lobster Bisque

via northwestnoshings

2 cloves garlic, chopped
1 shallot, chopped
1 stalk celery, chopped
2 tsp tomato paste
8 ounces unsalted butter
1-1/2 lbs Maine lobster
32 ounces water
2 cups heavy cream
2 bay leaves
½ cup dry sherry
Salt and pepper to taste

Instructions:
Steam lobster in water until done, about 8 minutes. Save stock. Remove lobster meat from shell; set aside. Break up lobster shells, then place them back into the water; simmer over low heat until reduced by half.
Heat half the butter in a pan over medium heat. Add shallots, garlic and celery and saute until soft, about 10 minutes.
Add bay leaf, tomato paste and sherry and simmer for 10 minutes or until reduced by half.
Add cream and lobster stock and simmer over low heat (Do not boil.) for 30 to 40 minutes or until soup begins to thicken.
Season with salt and pepper. Remove lobster shells and bay leaves. Chop up lobster meat and add to bisque. Stir in remaining butter.
Serve hot with a little crème fraiche and fresh chives.

I think I'd wash all that lobster down with a simple green salad and my favorite white wine. I think I'd fall into a food coma after this lunch, but hey - it's my birthday!

Here's to Maine and full bellies.
- Cait

Spotting Breakfast Birthday Edition - Eggs Benedict

So, it's April 17th... which happens to be my birthday! Today isn't just any other day of the week for me. I decided that I'm going to be picking out meals that are more on the extravagant side in honor of today. It took awhile of poking around on TasteSpotting to come across something I found suitable for today's post. I settled on eggs benedict because it's something I rarely ever have. There are a bunch of different versions of this dish on TasteSpotting but I chose doesnttaztelikechicken's.

Photo from doesnttaztelikechicken

Eggs Benedict
via doesnttaztelikechicken

To make the hollandaise sauce, you will need:
- 2 egg yolks
- 1 tbsp of lemon juice
- 1/4 cup of melted butter

Fill a quart pan with water up to 1/3 of its height. The glass bowl will sit on the quart pan later so make sure the water just comes below, and not touching, the bottom of the glass bowl. Bring water to a simmer.

Put the egg yolks and lemon juice into the glass bowl. Whisk the yolks until it increases in volume, about 3 minutes.

Place the glass bowl on the quart pan. Continue to whisk quickly and slowly drizzle in the melted butter. Whisk until the sauce is thicken, about 5 minutes. Add in salt to taste. Remove the bowl from the quart pan and keep it in a warm area.

To make the eggs benedict for 2 people, you will need:
- 2 eggs
- 1 English muffin , sliced in half.
- 4 pieces of English bacon

Bring water in a quart pan and bring to a boil. When water is boiling, bring the heat down to a simmer. Put a sieve in the water and carefully crack an egg into the sieve. Let the eggs cook for 4 minutes and this will give you a runny yolk. Repeat with the second egg.

Pan fried the bacon in a non stick pan until they are slight brown on both sides.

Toast the muffin in a toaster until they are slightly brown.

To assemble:

Place half of a muffin on a plate. Place 2 pieces of ham on top and then carefully slide the poached egg from the sieve onto the ham. If you find the hollandaise sauce too thick, mix a few drops of warm water into the sauce. Spoon a good amount of the sauce onto the egg. Sprinkle with parsley and a few dash of cayenne pepper.

Eggs benedict is one of my favorite things to order if I'm going out to Sunday brunch. My family and I usually go to The Waterwheel in Doylestown if we're going to brunch, but that only happens once or twice a year. Besides the eggs, I usually end up getting a freshly made waffle with berries. All the food is great there and it would be nice to have a bit of that brunch experience on my birthday.

Here's to favorite brunch spots and full bellies.

- Cait

A Memory - Matt's Red Rooster Grill

My birthday is coming up - April, 17th. My dad takes me out to dinner every year, and lately it's been to rather nice restaurants. Last year he took me to a place called Matt's Red Rooster Grill. The food was amazing and the building is great... It made for a great birthday dinner.

From the restaurant's website...
"One of the most exciting culinary properties to hit Flemington, NJ Domiciled in a venerable Victorian building and lovingly restored.
Matt's Red Rooster Grill Restaurant is comprised of two floors that are tastefully adorned.
The first floor contains a bustling open kitchen with grill, and the second floor has a more serene setting."

I remember what I had for dinner that night, even though it's nearly a year later. The meal started with wine my dad brought along - I don't remember what it was, but I enjoyed it. My meal started with a trio of soups - creamy tomato, chicken tortilla, and a surprisingly delicious green lentil soup. Then I had a grilled duck breast cooked medium rare accompanied by peppery arugula and a honey balsamic dressing. My entree was lamb (I'm pretty sure it was a Colorado Rack of Lamb) and I chose a black truffle butter to go with it. Oh my was it great. I love lamb, and it's such a treat for me since I don't eat it very often - maybe only once or twice a year. The meal was topped with such a wonderful surprising treat... I shared fried banana cheesecake with my family. The waiter even put a birthday candle in it for me.

I hope I get to go back to Matt's Red Rooster Grill this year...

If you'd like to check it out (which you should if you're anywhere near Flemington, New Jersey) here's the information you need.

Matt's Red Rooster Grill
http://www.mattsredroostergrill.com/
22 Bloomfield Avenue,
Flemington, NJ 08822
908-788-7050
OPEN-
Tuesday-Friday: 5:30pm-close
Saturday: 5:00pm-close
Sunday: 5:00pm-8pm

Here's to spending birthdays in great places with great people.

- Cait