So this morning was clean the fridge morning. We've had so many people here over the last week that there was a ton of stuff just sitting in there waiting to be made into something.....I thought, "time to make dog cookies" I took left over roast beast, some old celery, and some left over broccoli spears and ground them up in the cuisineart. Then had some left over lobster stock to temp the puppies, so I threw that in. Add lots of oatmeal, a bit of peanut butter and an egg and mix well. Drop onto cookie sheet like peanut butter cookies and flatten with a fork for best results. I baked at 300 for a while and then dropped it to 200 to dry the cookies out and now the pups are enjoying a rather lovely rich, natural dog treat. They are doing the happy dance in front of the kitchen as I type.

Enjoy,
Seth

I came home from being out on the road for several days to find Greg and his parents and our house guests sitting down to a big lobster dinner. When they were finished, I put the shells in water and set the water to boil with a few bay leaves, some garlic, and some celery salt. I boiled it for about an hour and then reduced the liquid somewhat.

Found a recipe for lobster bisque where I took the shells out of the water, crushed them up and sauteed them in oil, adding onions, and a 1/2 cup of coniac and sauteeing until brown. T hen adding a head of garlic, a few carrots, celery, one sliced up tomato, tarragon, thyme, and 3 cups of the lobster water...(I then reduced the lobster water in the other pot by about 2/3rds and added this to the pot as well.) I simmered the whole for over an hour and then strained and set back onto boil while whisking in a can of tomato paste to thicken it. I took it off the stove to cool and then put it in the fridge for the day to meld the flavors. Right before serving I added cream and dissolved corn starch and set to slow boil again to get the flavors going. It got rave reviews, though I don't know how it tastes personally. I served it from Greg's mother's birthday dinner along with roast chicken, broccoli, and chocolate cake with milk chocolate caramel frosting.

Enjoy,
Seth

So, the Hospice show went really well. I made the pork tenderloin sandwiches by roasting these mammoth tenderloins with rosemary and garlic and then slicing them very thin, placing the slices on a platter and then pouring the juices overtop and refrigerating the platter until we were ready to assemble the sandwiches. The night before, I had wisked garlic and lemon juice together with mayo and then combined that with a homemade pesto to create a wonderfully fragrant, light pesto aioli sauce.

Needless to say, there were no sandwiches left after the party.