Receita
Chudda's Cuisine/Lounge
Dec 09, 2013
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PUMPKIN LOBSTER RISOTTO

lobstercover

A lot of people get scared when they hear the word lobster because it’s pricey, especially if you have it in a restaurant. However, if you make it in your home it’s a way to have an amazing dinner spending less money. We bought raw lobster and we used fresh pumpkin pulp (that our amazing neighbors gave to us!! Thanks Al and Kathy). This is an easy and basic recipe that anyone is capable to make. As you know, we have a couple of videos on our Instagram: here and here.  I found a great recipe closest to the one that I would use myself at Food Network from  Giada DeLaurentis.  I made my own changes and preferences to it, of course.

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Ingredients

8 cups chicken broth (plus a little more for creaminess)
3 cups pumpkin purée (we used fresh but you can buy canned pumpkin)
8 slices applewood smoked bacon, chopped
2 T. chopped garlic
4 tablespoons butter
2 leeks, thinly sliced
2 teaspoons chopped fresh thyme
3 cups Arborio rice or medium-grain white rice
2 cups dry white wine, such as pinot grigio
1 cup freshly grated Parmesan
1/4 c chopped fresh flat-leaf parsley
1 teaspoon (generous) freshly grated nutmeg

Directions

Whisk together the broth and the pumpkin in a heavy medium saucepan and simmer over medium heat. Cover the pan and reduce the heat to low to keep the pumpkin broth warm. Sauté the bacon in a medium skillet over medium heat until brown and crisp. Transfer to a paper towel with a slotted spoon to drain.

Melt the butter in a heavy large saucepan over medium heat. Sauté the leeks 2 to 3 minutes. Add the garlic and thyme. Add the rice and stir for 1 minute, coating the rice thoroughly. Add the wine and simmer, stirring constantly, until completely absorbed, 1 to 2 minutes. Add the pumpkin broth 1 cup at a time and stir until almost completely absorbed, 1 to 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to absorb before adding the next. Cook until the rice is tender but still firm to the bite, and the mixture is creamy, 20 to 25 minutes, adding additional warm broth by 1/4 cupfuls if risotto is dry. Mix in the Parmesan, 1 tablespoon of the parsley, the remaining salt, pepper and nutmeg. I like my risotto very creamy and cheesy so I always keep more stock and Parmesan on hand for that reason. Add more or less depending on your preference.  Remove from heat. Add more salt or pepper to taste.   Plate with lobster and bacon.

 

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Direction for lobster

I used 3 lobster tails, but use as few or many as you would like.  Split the tails in half and pry apart the shells to open up the meat.

Season with salt, pepper or any type of seasoning you like.  I used Old Bay…it’s got great flavor and is a great seafood seasoning.  Top with 1 T. butter and put under a broiler at 400F.  Broil for 5 minutes or until just cooked through depending on your oven.

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Preparation

Remove the lobster from it’s shell and cut into large chunks to top the risotto.

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Beijos e Tchau!

Marilyn Chudda 

Ludmilla Ramos and Marilyn Chudda
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Brazi Bites Jalapeño Popovers
Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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