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.
