The Easy & Fast Way - Marc Forgione's Chili Lobster & Texas Toast

 Marc Forgione/TriBeCa, Photo Courtesy of Restaurant Marc Forgione

"Chef Way, Real Way" is one of my favorite features in Food and Wine Magazine. In it, the magazine's contributors figure out ingenious ways to make even the most involved and time consuming pro chef dishes more accessible to the home cook. 

This week, motivated by a fierce, ever-burgeoning obsession with a restaurant dish that "had me at hello," we're tackling Iron Chef Marc Forgione's bestselling appetizer "Real Way" style:

Chili Lobster with Texas Toast

Restaurant Marc Forgione in NYC's TriBeCa is a delightful place for a special night out. Check out their website HERE.  Forgione's creative and playful take on New American fare is as unique as it is well executed. The restaurant's rustic yet still modern ambiance is warm and inviting, and the service is always on point.  Order Chili Lobster as your appetizer. Please. You won't be sorry. What's it like? Well just imagine bite-sized chunks of Lobster bathed in a super spicy, buttery, and herbacious Asian Chili Sauce served along with thick slices of Sourdough Texas Toast that's just begging to be dipped. So now you know why we just had to to remake this showstopper recipe for the home cook.

Photo Courtesy of ChefShop.com

Our Changes to the Forgione Version:
Forgione's original recipe calls for Lobster Stock. Stock can be time consuming to make and requires you to have several lobster carcasses on hand, which both drives up the price of the recipe as well as the time it takes to prepare. Some specialty food markets do carry a paste-like Lobster base specifically for Lobster Stock. If you can find it, that would be a great option. Instead, my gourmet market carried a more widely available high-quality seafood stock concentrate that listed Lobster as one of its ingredients - it's called Glace de Fruits de Mer Gold from a brand called More Than Gourmet. Use this appropriately red-hued concentrate at full strength for this recipe and you will be left with a fast and fantastic lobster-ish stock that does the job. If you can't find it, regular Seafood Stock is another great option. We like the one from Kitchen Basics. 

Photo: NK 

Forgione also calls for various parts of the Lobster to be sauteed and baked separately. To make our Chili Lobster the faster home-cook way, we exclusively use easy to find frozen Lobster Tails that need only to be thawed, sliced in the shell, and very briefly stir fried in a blazing hot wok. Our version of Chili Lobster will save you time and the hassle of buying and processing several whole lobsters. As an added bonus, you don't have to worry about boiling live lobsters if you are squeamish about executing the poor guys - which I absolutely am, hypocrite though I may be.

Time to get out your fish forks. We're ready to cook. 

NK's Chili Lobster with Texas Toast
Adapted from Chef Marc Forgione of Restaurant Marc Forgione 
Serves 2 as a large appetizer or light entree 

Ingredients: 
1 Lb of Lobster Tails - Four 4 Ounce Tails (defrosted if frozen)

1 Cup Lobster Stock - Or prepare your own Mock Lobster Stock according to the below* OR 1 Cup Seafood Stock (We prefer Kitchen Basics) OR** 3/4 Cup Clam Juice mixed with 1/4 Cup Water

Mint Chiffonade and Scallion Threads, Photo: NK

2 Tablespoons Sriracha
1 Tablespoon regular Soy Sauce
3 Tablespoons Unsalted Butter
1 Tablespoon Ginger, minced
1.25 Tablespoons Garlic, minced
Juice of 1 Lime
2 Tablespoons Mint, cut into a chiffonade
2 Scallions, green parts only, thinly sliced lengthwise into skinny threads (optional) 
4 Thick Slices of Sourdough, toasted
2 Tablespoons Canola Oil
Salt, to taste
Pepper, to taste

*Ingredients & Prep of Seafood Stock 
(Yields 3.75 Cups/Adjust to the amount you desire - **you will only need 1 cup of stock per every 2 servings)
3.75 Cups Water
1.5 Ounce Container of "Glace de Fruits de Mer Gold" Stock Base by More Than Gourmet 

~To make Seafood/Lobster Stock, simply combine the entire 1.5 Ounce container of Glace de Fruits de Mer with water and stir over low heat.

~**Alternate Seafood Stock Substitute**- Simply Mix 3/4 Cup Clam Juice with 1/4 Cup Water

Chili Lobster & Texas Toast, Photo: NK

Method:
If you haven't already, toast the Sourdough and set aside. 

Using a kitchen scissor, clip all the tiny legs off the underside of the Lobster Tails.
Place Tails on a cutting board and cut, keeping the shell on, into 1 inch pieces. Note that it is easiest to cut through the crease in the shell segments and it requires a little elbow grease. 

Pan Sauteeing the Lobster Pieces, Photo NK

Over a medium flame, add Canola Oil to a Large Saute Pan or Wok and heat until the oil begins to smoke. 

Add the Lobster Tail pieces carefully (the oil may spit) and cook about 1 minute, stirring. Flip pieces over and cook for another minute. 

Toss the Garlic and Ginger into the wok and deglaze the wok by adding 1 Cup of Lobster Stock or Storebought Seafood Stock. 

Remove Lobster to a plate.

Turn flame up just a bit and allow Stock to reduce by half. This should take a few minutes but make sure to keep your eye on it. 

Next, add Sriracha (less if you are spice sensitive), and whisk in the Butter, tablespoon by tablespoon, into the wok. Stir to combine. 

Add Soy Sauce, several generous squeezes of the Lime, and Salt and Pepper according to your taste. Turn off the flame and toss Lobster back into Wok and give it a quick stir to coat. 

To Plate: Portion out Lobster Pieces into two bowls. Pour equal amounts of Chili Sauce over each serving. Perch 2 Slices of Texas Toast on the rim of each bowl. Garnish the Toast with Scallion Threads and the Lobster with the chiffonade of Mint. Serve with fish forks and enjoy!

Restaurant Inspiration - ilili Brussels Sprouts with Fig, Yogurt, Walnuts & Grapes

Ever wonder which Neurotic Kitchen recipe gets the most action? Of course not. But it will come as no surprise that such questions take up a large part of my brain space. 

NK's most popular post of all time was last spring's feature on Ramps, or Wild Leeks that are available for just a few weeks each year, making them an uber-popular foodie favorite.  Check it out HERE

Who's the runner up?  NK's Weeknight Brussels Sprouts.

NK's Weeknight Brussels Sprouts. Recipe HERE

My original recipe for everyday Brussels Sprouts is easy, reasonably healthy, and a crowd-pleaser, but I must say, the consistent popularity of these humble Sprouts both surprises and delights me. I think it's safe to assume that Brussels Sprouts have finally edged their way up the food chain taking a place of well deserved honor, their bad reputation a distant memory. Way to go, little guys! 

Today's restaurant copy-cat Sprout side is the polar opposite of its simpler Neurotic Kitchen predecessor. Created by the chefs at ilili in NYC (ililinyc.com), a fantastic upscale Lebanese/Mediterranean restaurant that's SO well worth a visit, this dish is so incredibly unexpected, creative, and complex - you'll be thinking about it for days. 

When was the last time you fantasized about a veggie side as much as the main event? They are that good. 

ilili Brussels Sprouts get their sweetness from a drizzle of fig puree, their richness from a few swirls of creamy Yogurt, and a pleasant crunch from the crispy outer layer of the roasted (or deep-fried) Sprouts and a sprinkle toasted walnuts. Additions like juicy Grapes, Sherry Vinegar, and Mint Sprigs lend extra brightness. Hungry yet? 

The perfect dinner party side or Thanksgiving offering, Ilili Brussels Sprouts may take a bit of planning, but they are actually quite easy to make. Don't be scared off by the volume of steps below - I have included perhaps too ample directions so you too can get them just right! I chose to roast these Sprouts, though the restaurant typically deep fries them. If you are curious about the original recipe, you can find it HERE.

Photo: NK

ilili Brussels Sprouts
Lightly Adapted from ilili Restaurant, NYC 
Serves 2-3 as a side dish

Ingredients:
1 lb Brussels Sprouts
1 Tablespoon Olive Oil
Mint Yogurt, Recipe Follows*
Fig Puree, Recipe Follows*  
4 Tablespoon Toasted Walnuts, slightly crumbled. 
6 - 8 Tablespoons Seedless Red Grapes sliced into halves or thirds.
1/2 teaspoon Sherry Vinegar  or to taste
Equipment - a baking sheet with sides or shallow roasting pan and 2 one gallon ZipLoc bags

Straining the Fig Puree, Photo: NK

Fig Puree*  
Yields enough for 1 batch serving 2-3
Can be prepared a day ahead and refrigerated. Bring to room temperature or warm slightly before using.
Ingredients
1/2 Cup Water
1/2 Cup Fig jam 

Method - Combine Jam and Water in a small saucepan and bring to a boil. Allow to cook, gently boiling, for another 2-3 minutes or so, stirring occasionally until mixture thickens and is reduced by half. Remove from the heat and strain out and discard any solids. Alternatively, you can puree the mixture in a mini blender. Set aside. 

Preparing the Mint Yogurt, Photo: NK 

Mint Yogurt*
Yields enough for 1 batch serving 2-3 plus extra.Can be prepared several hours ahead and refrigerated. 
Ingredients
3/4 Cup (6 Oz) Plain Low Fat Yogurt - Emmi Swiss has great consistency and flavor
1 Tablespoon Water
3 Heaping Tbsp Mint, very finely minced
1/4 to 1/2 Teaspoon Salt* 

Method - Combine Yogurt, Mint, and Water. Stir to incorporate. Next, start by stirring in a 1/4 teaspoon of Salt first and taste.* If you choose to add another 1/4 teaspoon Salt, you may find the Yogurt very salty. In the end, when all flavors are combined, the extra saltiness becomes very balanced, but I have a salty palate so use your discretion! You can always add more Salt later if you prefer. 



Overall Preparation Method:
Place your oven rack in the upper middle position and preheat oven to 500. 
Clean and fully dry Sprouts. Remove some of the loose, outer leaves, especially the smaller yellow ones, and trim the woody Sprout base just enough to shorten it without cutting  it so high that you sever the part that holds all the sprout leaves together. Pour Sprouts into a gallon ZipLoc bag and add a Tablespoon of Olive oil. Seal the bag and give it a good few shakes and squish it around with your hands so that Oil is distributed evenly. Next, spread Sprouts out evenly on a baking sheet and place in the oven. 

*If you haven't already prepared your Mint Yogurt or Fig Puree, now is the time, while your Sprouts are cooking. Both sauces come together fast! 

Cook Sprouts for about 18 minutes, shaking the pan twice or more throughout the cooking process to turn the Sprouts and cook them evenly. If you like your Sprouts more well done and less al dente, cook for up to 20 minutes - you can feel free to remove a few extra-browned leaves that may result once you are done and Sprouts have cooled slightly. Instructions for that follow. 

When cooking is done, the Brussels Sprouts will emerge partially browned and crispy on the outside but the first interior leaves should be green and the Sprout itself should be tender but not mushy. Even if they look very browned to you, don't worry - it will all taste great in the end. If there are some overly browned parts that seem too burnt/bitter, feel free to let Sprouts cool a bit and peel just a few of the darker leaves off and discard. When in doubt, taste! 

Let Sprouts cool slightly and place in another ZipLoc bag or bowl. Pour in half a teaspoon of Sherry Vinegar, seal, and give the bag a good shake. Sprinkle ever so slightly with Salt if you choose. 

To Serve:
Plate your Sprouts in one serving bowl, alternating layers of Sprouts, Grapes, and Walnuts.

Next, the two sauces should be drizzled over everything in a crosshatch pattern. You should use about 4 Tablespoons of the Fig Puree and 4-5 Tablespoons of the Mint Yogurt. Do not over-sauce, you can always serve the extra Fig Puree and Yogurt on the side. Optionally garnish with Mint Sprigs or a sprinkling of Chopped Mint if you choose. 

In the words of Ilili Restaurant/ The Recipe Author - "You’ll know you’ve perfected the seasoning when you get the perfect bite - a balance between bitter, salty, sweet, and sour and the umami."

Photo: Neurotic Kitchen

Amazing ilili Brussels Sprouts with Mint Yogurt, Grapes, Walnuts, and Fig, Photo: NK

Enjoy!
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