Coagulated Cheese, Curry, and Coconut

Before stuffing ourselves silly at the State Fair of Texas on Saturday, we enjoyed a nice dinner Friday night with a few new flavors. French onion soup, broiled lobster with lemon curry butter, coconut saffron rice.

French Onion Soup

  • 2 onions, thinly sliced
  • 1 teaspoon white sugar
  • 1 1/4 cups water
  • 1/4 cup red wine
  • 1 can beef broth
  • shredded mozzarella cheese

Cook onions with sugar and EVOO over medium heat for 10 minutes, or until golden brown. Add water, wine, and beef broth; heat to boiling. Reduce heat to low and simmer for 10-15 minutes. Ladle soup into bowls and sprinkle with shredded mozzarella cheese.

The only time I like coagulated cheese is in my french onion soup. Yum.

Broiled Lobster Tails with Lemon Curry Butter

For the lobster. Preheat broiler. Cut along the top side of a lobster tail, pulling apart the shell and loosening the inside meat. Sprinkle with S&P. Broil for 5-10 minutes.

Lemon curry butter. Best if made a day ahead. Soften 1/3 stick of butter to room temperature. Saute 1/4 cup of minced shallot in 1 tablespoon of butter on medium heat. Add 1/8 teaspoon of chili power and 1/2 tablespoon of curry powder and saute for 2 minutes. Fold mixture to softened butter and add 1/2 tablespoon of lemon juice. Refrigerate until ready to use; serve softened with broiled lobster.

Coconut Saffron Rice

  • 1 cup white jasmine or basmati rice
  • 1 cup coconut milk
  • 1 cup chicken stock
  • 1/2 tsp. saffron threads
  • 1 clove garlic, minced
  • 1 tablespoon fish sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • chopped green onions (for garnish)

Place chicken stock in a pot and set over high heat. Add saffron threads, garlic, fish sauce, lemon juice, cumin, and chili powder. Stir well and bring to a boil. Add the rice and coconut milk. Stir continuously (to keep rice from sticking to the bottom) until the mixture comes to a boil.

When liquid is gently bubbling, reduce heat to low and stop stirring. Cover pot tightly with a lid and cook about 15 minutes, or until liquid has been absorbed. Garnish with green onion.


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