Ina's Lobster and Corn Fritters

Our beach club has lobster night every Wednesday throughout the summer.....we love it! However, it's always more than I can eat so I bring home the lobster leftovers and usually make a salad with them. I remember marking this recipe in Ina's book so last week, I made her fritters with the leftover lobster. YUM!
Ina makes an lovely sauce to go with them, but I didn't want to take the time, so just mixed some sour cream and mayo together with a little lemon juice and it was all I needed. Perfect, easy summer dinner. You could use shrimp too.

Ina's Lobster Corn Fritters
From Foolproof by Ina Garten

Ingredients for the fritters:
6 to 8 tablespoons unsalted butter
5 scallions, thinly sliced
1 1/4 cups fresh corn kernels (2-3 ears)
12 ounces cooked lobster meat, 1/4 inch dice
1 cup flour
1 teaspoon baking powder
1 teaspoon paprika
3/4 teaspoon Old Bay Seasoning
kosher salt
2 extra large eggs, beaten

1/2 cup half and half

Ingredients for the sauce:
2 teaspoons minced garlic
1/2 teaspoon saffron threads
2 teaspoons sriracha sauce
1 tablespoon lemon juice
2/3 cup Hellman's mayo 
freshly ground black pepper

Melt 2 tablespoons of butter and add the scallions and corn. Saute for 3 minutes. Add the lobster and cook for a minute or so. Set aside.
Combine the flour, baking powder, paprika, Old Bay Seasoning and the a teaspoon of salt.
 Make a well in the center and add the eggs and cream., stirring until well blended. Stir in the corn and lobster mixture.
Heat the butter in a saute pan and drop 2 rounded tablespoons of the batter into the hot butter.  Cook for 2 to 3 minutes on each side. 

Serve with the hot sauce on the side.


Strawberry Snack Cake

Snack cakes are the answer in summer...take to a picnic or pot luck, give as a hostess gift, freeze for future company, just about anything you can think of. And so simple to make, too. This strawberry one is delish.  If you'd like your cake to appear more pink and summery, use a drop of red food coloring in the batter. The redder the berries, the more pink the batter. But I used ripe red strawberries and while the batter looked pink before I baked it, the baked color was not very pink. Didn't bother me...I'm all about the flavor. Up to you.

Strawberry Snack Cake with Cream Cheese Frosting

Adapted From Chocolate Moosey

1 1/2 cups chopped strawberries
1 tablespoon water
1 1/2 cups all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (4 ounces or 8 tablespoons) unsalted butter, softened
3/4 cup + 1 tablespoon sugar
1 egg, room temperature
2 egg whites, room temperature
1 teaspoon vanilla extract
1/4 cup whole milk, room temperature

Ingredients for the cream cheese frosting:
1/4 cup (2 ounces or 4 tablespoons) unsalted butter, softened
4 ounces cream cheese, softened
1 cup powdered sugar
Pinch of salt
1/2 teaspoon vanilla extract

Preheat oven to 350F. Grease and flour an 8x8 pan.
In a medium saucepan, add 1 cup strawberries, water, and 1 tablespoon sugar. Bring to a boil, stirring occasionally. Boil for 5 minutes or until the strawberries cook down. Remove from the heat and cool at least 15 minutes.

In a bowl, sift together the flour and cornstarch. Stir in the baking powder and salt.
In your mixer, beat together the butter and remaining 3/4 cup sugar until creamy, 2-3 minutes. Beat in the egg and egg whites, one at a time, until mixed in then add the vanilla. Add the flour mixture alternating with the milk, adding the flour in 3 additions and the milk in 2 additions. 
Stir in the cooked strawberry mixture by hand and the remaining 1/2 cup chopped strawberries.
Spread the batter into the pan and bake 30 minutes or until a toothpick inserted in the center comes out clean. Cool completely.

For the frosting: In a large mixing bowl, beat together the butter and cream cheese for 30 seconds or until combined then add the powdered sugar and salt. Beat until light and fluffy, 3-5 minutes. Beat in the vanilla. Spread on top of cooled cake. Store covered n the refrigerator for up to 1 week. Let sit at room temperature 15 minutes before serving.


Emeril's Mini Rosemary Biscuits

Have you made these yet? I saw Emeril serve them to the contestants on an old Top Chef episode and was intrigued. Went online and found them everywhere....usually served with soup or a  salad...but that time, Emeril served them with a barbecued shrimp recipe.
They are so simple to make (I just love mini anything.) and are the perfect addition to any dish you're serving. Besides, I don't know about you, but sometimes I absolutely crave biscuits. And I don't want the big ones. Sort of like mini muffins...you never think you're eating as many. LOL. 
These are so tiny and so very flaky. I think you can see how small they are next to the rosemary sprigs in the photo. Little gems!

Emeril Lagasse's Rosemary Biscuits

1 cup bleached all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons unsalted butter, cold and diced
1 tablespoon minced fresh rosemary leaves
1/3 to 1/2 cup buttermilk
1 egg for egg wash, optional

Preheat the oven to 450°F. 
Sift the flour, baking powder, baking soda and salt into a mixing bowl. Mix the butter into the flour using your fingers or a fork until the mixture resembles coarse crumbs. Add the rosemary. 
This next step will make all the difference in how flaky your biscuits are. Add the buttermilk a little at a time and work it in lightly, just until the milk is thoroughly incorporated and the dough holds together. You may not need all of it or you may need a bit extra. I did it with a fork until the dough barely held together, then used my hands. Don't overwork or the biscuits will be tough, rather than light and airy. 
On a lightly floured surface, pat or roll out the dough into a circle about 7 inches in diameter and 1/2 inch thick. Using a 1-inch round cookie cutter, press out twelve rounds. 

Place the biscuits on a parchment-lined baking sheet, brush with an egg wash and bake until golden on top and lightly brown on the bottom, 10 to 12 minutes


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