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Creamy Chevre & Rosemary Grits

1/2 tsp canola oil
2 cloves garlic, minced
1 tsp fresh rosemary, minced
1 cup whole milk
1 cup water
1/2 cup yellow corn grits
3 oz chevre, crumbled
kosher salt and freshly cracked black pepper

Start the grits: Place a small pot over medium-low heat. Add 1/2 tsp of canola oil to the pot. Once the oil has preheated add the minced garlic and rosemary. Saute the garlic for 1-2 minutes, while stirring. Add the milk, water and a liberal pinch of kosher salt and freshly cracked black pepper to the pot. Stir.

Raise the heat to medium high. Bring the liquid just to a boil, stirring occasionally and scraping the bottom to make sure the milk doesn't burn. When the milk/water mixture is about to reach a boil it will begin to froth up rapidly. At this point begin whisking the liquid. Slowly pour in the grits while continuing to whisk.

Reduce heat to low. Simmer the grits over low heat, stirring occasionally, until most of the water has been absorbed and the grits are creamy and tender. Add the crumbled chevre to the grits. Stir to melt the cheese. Once the cheese has completely melted, taste the grits. Adjust the seasoning as desired with kosher salt and freshly cracked black pepper. Serve immediately. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Succulent Lobster & Creamy Chevre Grits
http://www.whatwereeating.com/recipes/succulent-lobster-creamy-chevre-grits/

Oven-Dried Grape Tomatoes

1 pint grape tomatoes, cut in 1/2 lengthwise, assorted colors if available
1 tbsp canola oil
2 cloves garlic, roughly chopped
1/4 tsp dried basil
1/4 tsp dried oregano
kosher salt and freshly cracked black pepper

Preheat oven to 200 degrees. In a glass or ceramic baking dish, place the halved tomatoes, garlic, oil, and dried herbs. Sprinkle lightly with kosher salt and freshly cracked black pepper. Gently toss the ingredients to more evenly distribute the seasonings. Arrange the tomatoes so the cut-side faces up.

Roast the tomatoes at 200 degrees for 3-5 hours until most of the water in the tomatoes has evaporated but there is still a decent moisture and chew to the tomatoes. Cooking times will vary depending on the size of the tomatoes. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Succulent Lobster & Creamy Chevre Grits
http://www.whatwereeating.com/recipes/succulent-lobster-creamy-chevre-grits/

Lobster in Prosecco Butter Sauce

1 tsp canola oil
1/2 red onion, thinly sliced
1 clove garlic, minced
1/2 tsp fresh rosemary, minced
1 cup prosecco or dry sparkling wine
2 tbsp unsalted butter, chilled and cut in cubes
1 1/2 tsp sambal oelek (or less if you don't like spicy food)
1 cup oven roasted cherry tomatoes (recipe follows)
2 cups cooked & shelled lobster claw & knuckle meat
2 green onions, thinly sliced
kosher salt and freshly cracked black pepper

Preheat a saute pan over medium heat. Add canola oil to the pan to preheat. Once the oil is hot add the red onion to the pan. Saute for about 5 minutes until the onion is tender, stirring occasionally. Add the garlic and rosemary to the pan, stir and saute for another 1-2 minutes.

Add the prosecco to the pan. Scrap the bottom of the pan to release any delicious brown bits stuck to the bottom. Raise the heat to medium-high. Reduce the prosecco until there is approximately 1/4 cup of liquid left in the pan.

Reduce the heat to low. Slowly whisk in 1 cube of butter at a time, stirring until the butter has completely melted and has been incorporated before adding another piece of butter. Repeat this process until all of the butter has been incorporated. Next, stir in the sambal oelek.

Add the oven roasted grape tomatoes, lobster meat and green onions to the pan. Stir gently to combine. Warm the cooked lobster meat in the sauce over low heat for 5-10 minutes until heated through. Serve over chevre grits. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Succulent Lobster & Creamy Chevre Grits
http://www.whatwereeating.com/recipes/succulent-lobster-creamy-chevre-grits/