Lobster-Stuffed Potato

If anyone ever held my feet to the fire and asked me to name my favorite (single item) food, I would have to say the potato! Why, you ask? Because of its endless possibilities.  Baked, roasted, fried, steamed, boiled, mashed, scalloped, grilled and stuffed. And did I forgot to mention potato soup?  Whew!  I am sure there are other preparation options, but presently I can't think of them. I can eat potatoes every day, three times a day and never tire  of them. There isn't anything you can pair with them and not have a spectacular meal. And with all of the new and improved varieties of potatoes available on the market today - fingerlings, purples, petites, etc - I expect that no other vegetable is likely to de-throne the potato of its rightful spot anytime soon.

So this past weekend, with special guests in tow, I was looking for a way to "jazz up" the usual steak and potato menu I had planned. There wasn't really anything I could do to improve the steak - already perfect in its own right - so naturally my attention turned to the almighty potato...

I had considered broiling lobster tails as a real treat to accompany the meal. Then I had an "aha" moment. Yeah, throw a lobster tail on top of the steak - not bad.  But incorporate the lobster into the potato - now that is an "out of the box" idea. Not original, but forward-thinking. And then that prompted another idea, like maybe this potato could be a meal all by itself.  Imagine that!

Lobster-Stuffed Potato Recipe

Ingredients

4 large russet potatoes

3/4 cup heavy ceream

1 stick unsalted butter, reserve 2 tablespoons

1 cup Gruyere cheese

1 pound fresh lobster meat, reserve 1/2 cup

1/2 cup chives, chopped

salt and pepper, to taste

Preparation

Preheat oven to 450 degrees and roast potatoes until fork tender, approximately 60-70 minutes.  Cut potatoes in half, hollow out and reserved cooked potato.  Combine potato, cream, butter, cheese, salt and pepper.  Mash together and fold in lobster and chives, reserving 1/2 cup of the lobster meat.  Stuff the lobster mixture back into the potato shells, and heat in the oven for 15-20 minutes, or until slightly brown on top.

In a sauté pan, heat reserved lobster meat in the reserved 2 tablespoons of butter until opaque in color.  Remove potatoes from oven and top with warmed lobster meat.  

Potato Samosas

Samosas are small fried turnovers, made with a savory dough and filled with spicy vegetables.  A popular snack in India, they are also enjoyed throughout Asia, the Mediterranean and North and South Africa.  
Last weekend I had the opportunity to prepare this appetizer for my gourmet dinner club.  Though not difficult to make, for a first-timer they were time-consuming.  At least, for me!  But I can tell you it was well worth the effort.  Served with yogurt and assorted chutneys, I could have made a meal out of these alone.  Avoid the temptation to purchase ready-made dough - this dough is actually the easiest part of the recipe.  A great vegetarian alternative.


Potato Samosas Recipe 
Ingredients
Dough:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons canola oil
• Filling:
• 2 pounds potatoes,  peeled and diced into 1/4 inch cubes
• 3 tablespoons canola oil
• 1 bunch green onions (white and green parts), chopped
• 2 fresh green chiles, such as jalapeños, seeded and minced 
• 1/2 cup fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 teaspoon cardamom
• 1 teaspoon salt
• 3 - 4 cups canola oil
• plain yogurt
• chutney

Preparation

In medium bowl, whisk together flour and salt. Add 2 tablespoons oil and, using fingertips, blend until mixture resembles fine bread crumbs. Add 3/4 cup warm water and mix with fork until dough just comes together. Transfer to lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil medium bowl, form dough into ball, and place in bowl. Cover with towel and set aside to rest for 30 to 40 minutes.

In large pot with a steamer basket, steam potatoes about 20 minutes until done but not mushy.  Let cool.

In a large skillet heat oil and saute green onions, chiles until transparent.  Add cilantro, ground cumin, garam masala, cardamom, salt and potatoes.  Cook an additional 2-3 minutes and set aside.

Divide dough into 12 equal portions. Roll portions into balls. On floured surface using floured rolling pin, roll out 1 ball into 6-inch circle. Cut circle in half. Fold 1 corner of semicircle up and over middle. Fold second corner over to make triangle, and pinch corners of triangle to seal (leave rounded side open). Hold triangle in your hand with open rounded side facing up and let dough fall open to make cone. Fill cone with approximately 2 tablespoons potato mixture, then pinch along rounded side to seal. Repeat with remaining dough and filling.

In heavy, deep skillet over moderate heat, heat 2 inches oil until thermometer registers 360°F. Working in batches (return oil to 360°F between batches), fry samosas until golden brown, 1 to 2 minutes per side. Drain on paper towels. Serve warm with yogurt and chutneys.  Can also be served room temperature.

Spicy Fried Green Tomato Bites

Time to get rid of those mundane cheese trays and soggy chips and dips.  There’s a new appetizer in town this summer!  Right about now, your tomato plants are falling over with green tomatoes.  If you are like most of us, you’ve planted more tomatoes than you will be able to consume.  Don’t wait for your Roma’s to turn red and fall off the bush.  Think outside the salad....and the marinara sauce.     Soaked in buttermilk and chiles; fried and sprinkled with parmesan cheese; and served with herb mustard.  Mmmm.  A light-hearted appetizer, these bite-sized fried tomatoes are great paired with a glass of Sauvignon Blanc or Pinot Gris.

Spicy Fried Roma Tomato Bites Recipe
Ingredients:

10 large green Roma tomatoes, 1/2-inch slices

1 large jalapeno or other chile pepper, sliced

1-1/2 cups buttermilk

1 cup bread crumbs

salt 

cayenne pepper (for additional heat, if desired)

canola oil

parmesan cheese, grated
herb mustard

jalapeno pepper, sliced diagonally for garnish

Preparation:

Slice tomatoes into 1/2-inch slices and jalapenos into 1/4-inch slices.  Put into a medium-sized flat bowl.  Add buttermilk, and refrigerate overnight.

In another bowl, mix bread crumbs, salt and pepper.  Heat canola oil in a medium skillet.  Drain tomatoes and toss in bread crumb mixture.  Fry until golden brown, about 2 minutes per side.  Drain on a paper towel.  Arrange on a serving dish and dust with grated parmesan cheese and herb mustard.  Garnish with sliced jalapenos.