The Most Wonderful Time of The Year - Feast of The Seven Fishes

Images courtesy of Paperless Post 

Merry Christmas to you and yours! The holidays are in full swing and my favorite meal to cook all year is nearly upon us - the traditional Italian Christmas Eve seafood extravaganza known as The Feast of the Seven Fishes. Through the years I've shared our various menus with you on Neurotic Kitchen.

It's no secret that I've also spent many hours neurotically thinking through all the planning and timing so that you too can turn out a multi-course, surprisingly simple and always delicious fish feast. For a look back at all of our menus, click through the links here:

Feast of the Seven Fishes for 6 - Year 1
Feast of the Seven Fishes for 6 - Year 2 
Feast of the Seven Fishes for 6 - Year 3

You'll notice that some dishes are repeated several times because they are true favorites. Still, I like to try and add something new each year. This time, it will be this amazing yet simple Scallop Lollipop Hors D'oeuvre that I found in a recent issue of Food & Wine. 

Scallop Lollipops with Spicy Mayonnaise, recipe HERE, Photo: NK 

Though the recipe calls for Gochujang, a Korean Hot Pepper Paste, but you could sub in Sambal Oelek or even Sriracha. So good, especially thanks to tiny bits of dill pickle in the spicy mayo dipping sauce. Serving the Scallops on my favorite bamboo skewers makes them that much more festive. 

Sure, there's nothing inherently Italian about this spicy-sweet little Scallop Bite, but I like the idea of just a little something different amid our menu of tried and true favorites. As soon as it passed our test, we agreed that we'd be adding it to this year's rotation. Want to see how our meal goes? I hope you'll join us for the post Christmas Eve Round up and that you and your families enjoy a peaceful and delicious holiday season!

For the Scallop Lollipop Recipe, click HERE. 

A Simple Seafood Starter - Cilantro Scallops On Tortilla Chips

File today's tasty morsel under appetizers that practically make themselves. 
Marcela Vallodolid's genius Cilantro Scallops recipe begins with a boldly flavored, Latin-inspired marinade that imparts just enough punch to sweet Sea Scallops.

Cilantro Marinated Scallops, Photo: NK 

Our twist: I opted to let the scallops sit, marinating in the fridge, longer than specified (to great results, I might add) and then, following the recipe exactly, seared them on a blazing hot grill for just minutes, before being serving them on a sturdy tortilla chip that lends a homey twist to what is normally an elegant seafood splurge. 

The easy marinade, Photo: NK

Adaptable to a grill or indoor grill pan, why not live it up while those sultry summer nights are still with us? Add an easy main (we went with our favorite Fish Tacos), and you have yourself a fabulous fish feast.




Marinate these Scallops for a few hours to really maximize their flavor. 3 hours was just perfect, and while more is probably not needed, less would be fine too. Make yourself a nice cocktail like our Paloma-rita while you wait.


CHEERS!

The easiest of the not-too-sweet margs - the Grapefruit-based Paloma-rita!
Photo: NK 

Sweet Days of Summer - Cucumber Margaritas & Fluke Crudo

Cucumber Margarita, Photo: NK 

Ever have a really fabulous weekend from start to finish? 


This past weekend was like that for me. 


Beautiful weather and wonderful scenery (we stayed at my family's home on Long Island) came together with a few fun activities, plenty of relaxation time and a nice meal. 

Let's not forget a drink or two.

The only thing I had to remember on Saturday morning was to begin steeping my Cucumber Infused Tequila for the next 24 hours so it would be ready for cocktail time.

Priorities, people! 


Next we attended the most lovely baptism for a dear friend's little girl. The ceremony was beautiful and the after party was great fun, not to mention beautifully styled:

A lovely baptism, Photos: NK

Here are her sources:

Plantable Pink Lamb Paper Seed Favors (you plant them and they grow into wildflowers!) - Etsy.com

Supremely delicious and beautiful custom Cake from famous Tate's Bake Shop, Southampton

Hand Monogrammed White Tin Pails filled with rocks painted with a cross. So simple and pretty! 

+ lovely seaside venue Cowfish Restaurant. 

It was a wonderful event!

Sunday was set aside for family time so naturally I wanted to plan a menu.
Since we were by the sea, I opted for a quick and classic fish meal. 

Fluke Crudo with Radishes & Cubanelle Peppers, Photo: NK 

We have so many seafood menus here on NK (like this, this and this). That's because seafood is my favorite food and when it comes to making a fast and elegant meal, nothing is better. All you need is a really trustworthy fishmonger and half the work is done. 

I decided to prepare a simple main of Red Snapper & Asparagus on the grill pan, preceded by an appetizer of Steamed Clams as well as a quick Local Fluke Crudo (what's quicker than raw?) inspired by Esca in NYC. 

Crudo actually means raw, and when the word follows the name of a fish, what you're about to eat is basically the equivalent of Italian Sashimi. As with many simple preparations, the key to Crudo is very high quality fish and accompanying ingredients (such as great Olive Oil and specialty Flaked Sea Salt). This article from NPR.com is where I found the inspiration for the below adaptation for Fluke Crudo. It is a great read!! 

Before you cook, you'll need to have Cocktail Hour. For that, we went for the simplest and most refreshing Margarita of them all - no Triple Sec needed! The Cucumber Margarita made with your own house-infused Cucumber Tequila - just let Cucumbers sit in Tequila for 24 hours and voila. Get the recipe on Food and Wine. 

Now, without further delay, here is our Fluke Crudo recipe. Truly delicious and as simple as it gets. 

Here's to another wonderful weekend and many more sweet days of summer to all! 

Choose thin Cubanelle Peppers if possible, Photo: NK

Fluke Crudo with Radish & Pepper
Lightly Adapted from David Pasternack /Esca  
Serves 4 as an appetizer

Ingredients:
4 Ounces of Radishes, cut into match sticks
1/2 Cup thinly sliced Cubanelle Peppers

8 Ounces very fresh Fluke filet, sliced in half lenghtwise and then again into 1/4 inch thick slices (cut against the grain)

2 Limes 
High Quality Extra Virgin Olive Oil 

Specialty Flaked Sea Salt (or other good quality coarse grained Salt. (we used French Grey Salt). 

Method: 
In a small bowl, toss the Radish Matchsticks and Sliced Peppers with the juice of half a Lime and a sprinkle of salt. 

Prepare each serving plate by squeezing about a teaspoon of lime juice on it. Place the slices of Fluke side by side or in a fan shape.

Top with equal portions of the Radish and Pepper mix. 

Drizzle each plate a few times with high quality Extra Virgin Olive Oil. 

Finish with a sprinkling of Salt and serve with a Lime Wedge. 

Serve right away and enjoy!

Shortcut: Scallops With White Wine & Orange Sauce

If you don't already know, this blog's raison d'être is to provide accessible yet still impressive recipes for the busy home cook (with a day job!). With that in mind, many of the dishes we feature can be prepared in well under an hour, most less than a half hour, and still more in mere minutes. One of the things that delights me most is when I can consult Neurotic Kitchen for a recipe. Cooking from your own blog is gratifying in itself, but being able to take the place of your reader is especially instructive. I'll inevitably go back and edit myself so that the method is that much easier for you. 

Seared Scallops with White Wine & Orange Sauce, Photo: NK

While we're on the subject, another thing that gives me a thrill is short-handing staple recipes when I am even more pressed for time than usual. You cook something enough, you get to know if by heart - so why not simplify it even further if the situation warrants? In fact, the more confident you become as a cook, the more you'll find yourself able to achieve similar results in half the time by taking the essence of a recipe and changing up the preparation for ease and speed. That's how most of Neurotic Kitchen's recipes are born, and how my standard splurge dish of Scallop With Citrus Beurre Blanc morphed into today's even speedier (I am talking minutes, here) Shortcut Scallop with White Wine and Orange Sauce. 

This cliff notes version of a fancier dish is a great weeknight recipe that's ready lightening quick. Under ten minutes to be exact. Do try our full-on Scallops With Orange Beurre Blanc recipe when you have a little bit more time and are looking to impress! 

Shortcut Seared Scallops with White Wine & Orange Sauce 
Serves 2 as an appetizer or light entree 

Ingredients: 
10-12 Large Sea Scallops, tough muscle removed
1 Small Shallot, chopped
1 Tablespoon Olive Oil + an extra drizzle
1/8 Cup Wine
1/4 Cup Orange Juice
1 Tablespoon of Butter
1/3 Cup Minced Parsley
Salt & Pepper

Method:

1. Pat very dry and season Scallops with Salt and Pepper.

2. Heat Oil in a skillet over medium heat. Swirl to cover evenly.  

3. When Oil is shimmering, add the Scallops and cook, untouched, until caramelized on one side, about 2-3 minutes. They should detach from the skillet easily, or with a gentle scape from a metal spatula. Flip Scallops and finish cooking for another minute or so until firm and opaque. Remove Scallops to a plate. 

4. In the skillet, drizzle a bit more oil of needed and add the Shallots. Cook over medium heat, stirring frequently, until they begin to soften and become translucent - 4 to 5 minutes. 

5. Now add the Wine and Orange Juice. Bring the liquid to a boil and allow to bubble until it reduces to about a third of its original volume. This will happen quickly!

6. Turn off the heat and add Butter. Stir it until it melts. Finish by adding Parsley. 
To serve, plate the Scallops and Drizzle with the Orange Sauce. Enjoy!

Ready In Minutes - Summery Seafood Feast For 2

Summer is not the time the slaving over a hot stove, but that's no reason to miss out on a delightfully doable (and a little fancy) dinner at home. When I think about fast and light stovetop meals, seafood often pops to mind as my main ingredient. Today we give you two easy and incredibly flavorful dishes fit for a laid back Sunday meal or completely adaptable to an effortless company dinner. A chilled appetizer of Poached Shrimp with Coconut Water and Lime is bursting with bold spicy flavor, and because it's served cold, it can easily be made ahead. Our entree of Lemony Calamari Pasta is elegant, economical, and also, ready in a flash. After prep, you'll need just under a half hour for BOTH today's dishes - each of which have wow factor and look beautiful. So pat yourself on the back, crack a nice bottle of well chilled white, and enjoy those sultry summer evenings while they last. 

Lemony Calamari Over Spaghetti Rigati, Photo: NK

Note: If you are making both dishes, we recommend you put together the Poached Shrimp with Coconut Water and Lime first as it should sit and chill for 30 minutes - the perfect amount of time to prep and cook the pasta. 

Spaghetti Rigati With Lemony Calamari
Serves 2

Ingredients:
1/2 Pound Spaghetti Rigati 
4 Tablespoons Extra Virgin Olive Oil, divided 
2 Large Cloves Garlic, minced
1/2 Pound Fresh Calamari, tubes and tentacles, cleaned, tubes sliced into 1/4-inch rings
(For an easy way to slice tubes, dry Calamari well and fold it over once the long way before slicing. You may want to brace your non cutting hand with some paper towel inside it to minimize slipping). 

3 heaping Tablespoons Parsley, finely chopped  
1/2 teaspoon Crushed Red Pepper
Zest of 1 Lemon
2 Tablespoons Lemon Juice
2 Tablespoons White Wine or Rose, optional but recommended 
Salt 
Pepper

Method:
1. Set a large pot of salted water to boil for the Pasta. Set all ingredients above out in in preparation to cook, measured out if possible. Once Pasta Water is boiling, Add the Spaghetti Rigati (or other long, thin pasta) and cook according to package instructions.

2. Meanwhile, prepare the Calamari. In a large, high-sided sauté pan, warm 2 Tablespoons Olive Oil over medium-low heat for a minute. Add the Garlic and stir until fragrant and just beginning to turn golden, being careful not to burn it. About 2 minutes.

3. Add the Calamari and turn up the flame to medium. Cook, 2 to 3 minutes, stirring occasionally, until opaque. Calamari cooks quickly and becomes rubbery very fast. Keep an eye on it. As long as it's opaque and the texture's to your liking, it's cooked. Remove cooked Calamari to a bowl and drain off the liquids. Season the Calamari with a good sprinkle of Salt and a few turns of Black Pepper. 

4. By this time your Pasta should be cooked. Drain the pasta and reserve a few Tablespoons of Pasta Water. 

5. Add the Lemon Juice, Lemon Zest, Wine and a Tablespoon of Pasta Water into the deep sauté pan. Turn the flame up to medium again and warm through for about a minute. Add the Pasta and toss well. Add Crusher Red Pepper, Parsley, and season with a bit more Salt and Pepper. Stir in the Calamari.

6. To serve, plate the Pasta and drizzle each plate with the extra Olive Oil. Enjoy! 

Zesty Chilled Poached Shrimp With Coconut Water and Lime, Photo: NK 

Poached Shrimp With Coconut Water & Lime
Lightly Adapted from Food & Wine, Edward Lee
Serves 2 - 3 

Ingredients:
12 Medium Shrimp, shelled, cleaned, tails on or off depending on your preference
1/4 Cup Coconut Water
2 Tablespoons Red Wine Vinegar, White Wine Vinegar or Unseasoned Rice Vinegar
2 Tablespoons Fresh Lime Juice
2 Garlic Cloves, Minced
1 Tablespoon fresh Ginger, grated
1 Tablespoon Cilantro, chopped (optional)
1/2 Red Bell Pepper, seeded and cut into a small dice
1/2 Sweet White Onion or Red Onion, sliced
1/2 a small Jalapeño, seeded and thinly sliced
Kosher Salt
Pinch of Sugar
Black Pepper

Method: 
1. In a medium saucepan of boiling water, poach the Shrimp unto cooked through - roughly 2-3 minutes. They will be opaque and springy but not at all tough. Drain shrimp and place in an ice bath or rinse through a colander with ice cold water. 

2. In a medium bowl, mix together the Coconut Water, Vinegar, Lime Juice, Cilantro, Garlic, Ginger and Sugar. Season the liquids with Salt and Pepper. Toss together with the Poached Shrimp and all the leftover ingredients. 

3. Cover the mixture and chill for 30 minutes before serving. Make ahead: you can prepare the Shrimp and the Marinade can be refrigerated separately overnight. 

Buon Appetito! 

A Taste Of Spring - Clams + Grilled Scallions & Sungold Tomatoes

Spring's been here awhile now but only just recently has the weather gotten the memo. This week marked the first time in the longest that I could venture out without a jacket, and I can't tell you how happy that makes me. Besides that, the bounty of beautiful produce is yet another thing that makes me beam about the season. 

Spring Produce, Photo: NK 

So what should we make to celebrate these warmer days? How about a delightfully easy appetizer using two of my favorite things - Clams (check my other favorite clam recipes here and here) and super sweet and delicious Sungold Tomatoes. We've paid homage to these these orangey beauties before. 

Because Sungolds aren't quite at peak ripeness yet (they're best in mid summer) we'll tease out their natural sugar by blistering them in a very hot pan. To add some interest to this dish, we'll toss in  scallions that have been lightly charred to bring in a smokey element. Adding a splash of light beer to encourage an even tastier clam broth pulls this easy appetizer together - and as you'd expect from us, it's all done in under 20 minutes. As an entree, we opted to round things out with a simple entree of grilled Arctic Char, which was the perfect accompaniment. 

Gorgeous Arctic Char, Photo: NK 

Beer Steamed Clams With Grilled Scallions & Sungold Tomatoes

Serves 2 as a hearty appetizer

Grilled Scallions, Photo: NK

Ingredients:

About 16 Small Littleneck Clams, well scrubbed

About 6 whole Scallions

About 12 Sungold Tomatoes or other ripe Cherry Tomatoes

2 large cloves Garlic, crushed

1 Tablespoon Olive Oil plus more for brushing the Scallions

1/2 Cup Wheat Beer or other light Beer 

Salt

Pepper
Chopped Chives for serving, optional

Crusty Bread for serving, optional 

Method:

1. Brush Scallions with Olive Oil and lay on a preheated grill or grill pan for a few minutes on each side until Scallions soften and char marks form. Remove Scallions to a cutting board and sprinkle with a bit of Salt and Pepper. Once they cool, slice them into 1-inch pieces. 

2. In a medium skillet, warm a Tablespoon of Olive Oil over medium heat, add the Garlic, and sauté for a minute or two until Garlic takes on some color. Lower the flame to medium low and add the Sungold Tomatoes. Cook until they soften and the skins blister, about 5 minutes, tossing occasionally. Sprinkle lightly with Salt. Turn off the flame and add Scallions to the skillet. Toss. 

3. Meanwhile, place beer in a deep pot and bring it to a bubble over medium heat. Add Clams and cover the pot. Allow them to steam for 4 minutes before checking on them. Watch as Clams open one by one and remove them right away with tongs to the serving dish. Give them a stir now and then. They should all open by about 8 minutes or so. Discard any that do not open. 

4. To serve, plate Clams and pour broth over them. Add the Scallion and Sungold mixture on top, and sprinkle with additional Black Pepper. Garnish with a few chopped raw Chives if you like. Serve with crusty bread to soak up the broth. 

Let's eat! 

Clams Steamed in Beer with Grilled Scallions & Sungold Tomatoes, Photo: NK 

Simply Grilled - Honey Sriracha Glazed Shrimp Skewers

Last week's July Fourth holiday was just as it should be - a day of fun in the sun and an excuse to fire up the old all-American grill. Today, I'd like to share the fastest and easiest dish of our spread, super simple Shrimp Skewers that looked beautiful and tasted even better. 

Honey Sriracha Glazed Shrimp Skewers with Grilled and Chopped Scallions, Photo: NK 

Next time you're looking for an easy yet impressive appetizer or the surf to accompany your turf, Honey Sriracha Glazed Shrimp Skewers are a great choice. Make them if you are a Sriracha lover who can handle moderate heat and if you enjoy sweet and spicy flavor profiles like I do. 

First, Some Handy Tips:

1. Soaking the wooden skewers for about a half hour is a good idea before using them on a grill in order to prevent any burning. 

Photo: NK 

2. Martha Stewart, from whom this recipe was adapted, very wisely advises that you use two skewers for each row/serving of Shrimp. Pierce one skewer through just about at the tail, and another through the opposite head end. Doing this allows you to flip the skewers more easily and prevents the Shrimp from curling up. I used these shrimp skewers as an accompaniment to a hamburger, so for us, about four large Shrimp per person was just right. 

3. If you can get your fishmonger to peel and devein the shrimp leaving the tail on, all the better. Cleaning Shrimp is one of my least favorite cooking chores, and frankly, it takes time! Buying pre-cleaned shrimp (preferably wild) or paying a bit extra to have the cleaning done for you is a huge part of making this dish as easy as it should be. 

Scallion Garnish , Chopped and Grilled Whole, Photo: NK

4. For a pretty green edible garnish, we opted to scatter the Shrimp with chopped Scallion and whole Grilled Scallions. To grill, we simply brushed the whole Scallions with oil and dusted them with Salt and Pepper. We let them cook for the duration of the Shrimp's cook time, turning once on the grill until they charred a bit. You could certainly garnish this creatively with other greens such as Cilantro or Parsley, but Scallions fit well with this Asian-inflected dish and I just love the look of them with char marks. 
Let's grill... 

Honey Sriracha Glazed Shrimp
Adapted from Martha Stewart
Serves 6 as an appetizer or accompaniment, 3 as an entree

Ingredients:

Sriracha Honey Glaze, Photo: NK 

24 Large Shrimp, peeled, deveined, with tail left on
1/2 teaspoon Garlic Powder 
2 Tablespoons Sriracha 
1/4 Cup Honey
Salt and Pepper

Vegetable Oil for brushing the Shrimp and the grill
Optional Scallions for chopping and a few whole for grilling 

12 Wooden Skewers, soaked

Method: 
1. Light a charcoal,gas grill, or heat up a grill pan. Soak wooden skewers for 20 min to a half hour

2. Lay peeled and deveined tail-on Shrimp on a work surface. Make a row of 4 Shrimp. Skewer the Shrimp through the tail end just before the tail, and through the opposite end (where the head would be). Repeat until you have 6 skewers of with 4 Shrimp Each. 

Glazed Shrimp, Photo: NK

3. Brush Shrimp all over with Vegetable oil and  Sprinkle Shrimp all over with Garlic Powder, Salt and Pepper. 

4. Prepare the Glaze by Mixing Sriracha with Honey and sprinkling with a healthy dose of Black Pepper. 

5. If using, brush Whole Scallions with Oil and sprinkle lightly with Salt and Pepper. Chop the extra Scallions. 

6. Place Skewers (and whole Scallions, if using) on the hot part of the grill. Grill the Shrimp until they start to become opaque - about 3 minutes. Flip and brush generously with the Sriracha and Honey Glaze. Cook another 3 minutes and serve immediately, scattered with chopped Scallions and Grilled Scallions. 


And there you have it. Enjoy!  

Lazy Days of Summer - Two Simple Seafood Starters

Super local greens, Photo: NK 

Is there anything better than a lazy Summer weekend? 

This last one was a winner thanks to beautiful weather, a Super Moon, and doing a whole lotta nothing. 

Some of the highlights: 



Fresh and delicious local greens from our neighbor's garden - Thank you, Freddie!




Checking out some beachy yard sale kitsch

Photo: NK 

And of course, a nice bottle of this  (goes great with seafood, but we'll get to that soon).  

Lieb Cellars, bridge lane rose, Photo: NK 

My perfect weekend will almost always include a nice home-cooked dinner. Staying on theme with our ever-growing seafood obsession (check out our previous fish feast HERE), I chose to make two deceptively simple light and elegant appetizers.

For each of these recipes, all you'll need is about 20 minutes, a grill or grill pan, and a very good fish market. Lazy summer evening approved. 

Grilled Scallop Salsa Cruda

Grilled Baby Octopus with Orange, Chile, & Olives 

Grilled Scallop Salsa Cruda
Lightly Adapted from the New York Times
Serves 2-3 as an appetizer 

Ingredients: 
8 large dry Sea Scallops, small side muscle removed and discarded
2 Tablespoons fruity Olive Oil + extra for brushing Scallops 

Photo: NK

1 large very ripe Tomato, roughly chopped
1/2 Tablespoon finely minced Garlic
1/3 Cup Italian Parsley, chopped
2 Tablespoons Balsamic Vinegar
1/2 teaspoon minced Jalapeno, optional
Kosher Salt
Freshly Ground Black Pepper
Crusty Bread or Tortilla Chips for serving 

Method: 
1. Heat a grill or stovetop grill pan until very hot. 

2. Brush Scallops on both sides with some Olive Oil and sprinkle them with Salt and Pepper. 

3. Sear Scallops on one side for about 3 minutes until grill marks appear. Flip them to the other side and cook another 1-2 minutes until firm and opaque. Set Scallops aside and allow to cool. 

4. Meanwhile, mix all other ingredients together in a medium bowl to create the Salsa. 

5. Cut Scallops into quarters and toss them into salsa. Stir. 

6. Taste and season with Salt and Pepper. Serve room temperature or slightly chilled. 
Enjoy!

Grilled Scallop Salsa Cruda, Photo: NK 

Next up, delicious Baby Octopus with Spicy Chile, Orange, and Oil-Cured Olives. If you are averse to Octopus you could easily adapt this recipe to Calamari. The cook time may change just a bit and Calamari is done when it is opaque white and firm but not overly rubbery. Enjoy! 

Grilled Octopus with Orange, Chile & Olives
Adapted from Mario Batali's Italian Grill (which is a great cookbook, by the way)
Serves 2-3 as an appetizer 

Ingredients:
About 6 Baby Octopi - 1/2-3/4 Lb total, depending on size
2.5 Tablespoons Extra Virgin Olive Oil plus more for brushing Octopus
2 Tablespoons Red Wine Vinegar
About 12 Oil Cured Black Olives, pitted and roughly chopped  
1 dried Red Chile, finely chopped (or 3/4 teaspoon Crushed Red Pepper)
Zest of 1 Medium Orange
4 Orange Slices
1 Tablespoon Orange Juice
Kosher Salt
Freshly Ground Black Pepper
3 Chives, chopped (optional) 

Method:
1. For the dressing - Combine Oil, Vinegar, Dried Chile, Orange Zest, Orange Juice, a generous pinch of Salt and Pepper and the Olives. 
2. Heat a grill or grill pan until very hot. Brush Octopi with Olive Oil and sprinkle with Salt and Pepper. 
3. Place Octopi on the hottest part of the grill and cook until charred and crispy, about 4 minutes per side.
4. To serve, plate Octopus with Orange Wedges and drizzle the Octopus with dressing (you may not need it all). Garnish with optional Chives and serve immediately. 

Bon appetit! 

And happy summer. 

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!