Colossal Lobster Ravioli Salad
- 2 cups all purpose flour or 00 flour
- 3 teaspoons salt
- 3 organice free-range eggs
- 2-1/2 tablespoons olive oil
- 1 large shallot, diced
- 2 cups cooked lobster, chopped
- 1 cup fresh ricotta cheese
- 1-1/2 teaspoons black pepper
- 12 small egg yolks
- 1 garlic
- 1 lemon juice and zest
- 1 teaspoon dijon mustard
- 1/2 cup extra virgin olive oil
- 12 slices prosciutto di parma
- 16 shaves pecorino romano cheese
- 2 cups baby arugula
Mix together flour and one teaspoon salt. Place flour mixture on a large board or counter, making a well in the middle. Place 3 eggs and 1 1/2 tablespoons oil in the well and mix 3 eggs together with oil. Continue to mix eggs incorporating flour slowly until ball forms. Knead dough for a couple of minutes or until smooth.
With a roiling pin or pasta machine, roll pasta passing dough through pasta machine, once after each change of size, until reaching 6 or very thin with roller.
In a small sauce pan with 1 tablespoon olive oil on medium low heat, cook shallot until tender and let cool.
In a medium bowl mix cooled shallot, lobster, ricotta, 1 teaspoon salt, and 1 teaspoon pepper together and set in refrigerator.
Take a piece of dough, Dollop a heaping tablespoon of lobster mixture about 1 1/2 inches apart. Make a well into the mixture and place a yolk into each. Wet dough with water around each filling and carefully place second dough on top pressing around to adhere dough together and keeping air out. Cut ravioli's to desired size. Place on a floured cookie sheet, and refrigerate while making the others in the same manner, until you have about 12 raviolis.
In a bowl whisk together garlic, lemon juice, zest ,1 teaspoon salt and1/2 teaspoon pepper. Whisk in oil until emulsified.
In a large pot, cook ravioli's in boiling salted water for about 3-4 minutes. Carefully drain pasta. I scooped each one with a slotted spoon.
Arrange 3 Pieces of prosciutto, 4 shaves of cheese and a cup of arugula on each plate. Place desired amount of ravioli (2-3) on each plate, drizzle desired amount of dressing onto each plate and garnish each with fried shallots if desired. Enjoy!
Chinese Chicken Salad with Sesame Mustard VinaigretteI recently stayed at the MGM Grand in Las Vegas to sign some cookbooks and work the Kenmore booth for a Sears convention. After a long day I just wanted a hearty salad and was recommended to check out Wolfgang Puck's Cafe for his Chinois Chicken Salad. Woah! Talk about a salad packed with a punch! Here is my adaptation filled with toasted cashews, wasabi peas, and tons of veggies. Happy Eating!View Recipe
- 1 cup roasted cashews (broken into pieces)(2 oz)
- 1/4 cup rice vinegar
- 2 tablespoons vegetable oil
- 2 tablespoons sesame oil
- 1 tablespoon honey
- 1 tablespoon dry Chinese mustard
- 1 teaspoon soy sauce
- 1 clove garlic
- 1 teaspoon freshly grated ginger
- 1 egg yolk
- sea salt and pepper
- 1 rotisserie chicken, skin discarded and meat diced
- 2 cups mixed baby salad greens
- 1 head radicchio, sliced thinly
- 1/4 head of cabbage, sliced thinly
- 1 carrot, grated
- 1/2 cup wasabi peas
- cilantro, for garnish
- limes wedges, for garnish
In a large bowl filled with ice water, add the greens, cabbage,carrot, and radicchio. Keep chilled until ready to assemble salad. Make the vinaigrette by placing the rice vinegar through the salt and pepper in a food processor. Can be made 1 day ahead to really develop the flavors. To assemble: Dry off the vegetables and place into a large bowl. Top with the shredded chicken meat, wasabi peas, roasted cashews, and 3 tablespoons of the dressing. Toss to combine. Garnish with cilantro and limes.
- bacon, eggs
step 1: acquire bacon
get some bacon
step 2: acquire eggs
get some eggs
1 hour 1 minute
1 hour 1 minute
- tablespoon molasses