My taste for today!!!!!

Lobster Deviled Eggs        Yield:24 halves

1 whole lobster, about 1 1/2 pounds (or 2 frozen tails if you can't find live whole lobster)

1 dozen eggs, hard boiled

4 tablespoons mayonnaise

2 teaspoons white wine vinegar

1/2 teaspoon ground mustard

1 teaspoon finely chopped fresh chives

Pinch celery salt

Salt and freshly ground black pepper

2 stalks celery, thinly sliced

1/2 red onion, finely diced

Finely chopped fresh dill, for garnish

Paprika, for sprinkling

M.O.P

Bring 3 to 4 inches of water to a boil in a large pasta pot. Add the lobster, cover and steam until fully cooked and the shell is bright red, 8 to 10 minutes. Remove the meat from the shell and dice into 1/2-inch chunks.

Halve the eggs and reserve the yolks. In a bowl, mash the yolks and add the mayonnaise, white wine vinegar, ground mustard, chives, celery salt, salt and pepper to taste, celery and onions. Mix all together so that the yolk mixture is creamy. Fold in most of the lobster, reserving 24 small pieces. Add salt and pepper to taste, and then stuff the egg white halves with the filling. Garnish with a touch of fresh dill and a little piece of lobster. Sprinkle with paprika.

Put In work no matter what

mise en place

if your hungry why wait this dish is quick & easy

Twice Baked Potato

Ingredients
8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter
1 cup bacon bits ( fry your own!)
1 cup sour cream
1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
1/2 cup whole milk
2 teaspoons seasoned salt
3 green onions, sliced
Freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.

Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.

Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.

With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.

Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well.
Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes

Here is Summer time, favortie quick & easy

Smoky Slaw     Serves 4

¾ cup Mayonnaise

½ medium green cabbage thinly sliced

2 carrots peeled & julienned

¼ red onion, finely diced

½ tsp chipotle powder

½ tsp sea salt

10 grinds black pepper

Juice of ½ lime (1 tsp0

M.O.P

Prepare the homemade Mayo.

Place the cabbage, carrots, and red onion in a large mixing bowl.

Make the dressing in a small mixing bowl, whisk together the mayo, chipotle powder, salt, pepper, and lime juice.

Pour the dressing over the vegetables and toss to coat. The slaw will keep in the refrigerator for up to 3-5 days

Food's that i have made in the past week or so

Call this the 3 cheese sandwich

Bone-out Chop topped with a Soy sour Cream Sauce

FOTD

#FOTD grilled salmon topped with a mango salsa served with satue' Veggies

personal chef