RICHMOND, Va – It’s Major League Baseball’s Opening Day so Williamsburg’s Chef K was here with a doubleheader! It was a fun battle in the kitchen between a NY Yankees Fan (Chef K) and a Boston Red Sox Fan (Greg). First up was her savory Lobster Poutine Stack. Then she stayed in the kitchen and made her homemade Buffalo Chicken Dingers (Sliders). Plus, she whipped up some homemade mayonnaise in just a few minutes. Her presentation was a true Grand Slam!
Chef K’s Lobster Poutine Stack
Ingredients:
For Fries:
3-4 large Russet Potatoes, cut into long wedges
1 Tbsp Olive Oil
Pinch of Sea Salt
For Lobster:
1 Tbsp Unsalted Butter
2 lb Fresh Lobster meat, shell removed
3 medium cloves Garlic, minced
For Lobster Bisque:
1 Tbsp Unsalted Butter
½ cup Celery, finely chopped
½ cup Sweet Onion, finely chopped
¼ cup Portabella Mushrooms, chopped
1 tsp Italian Seasoning
1 tsp Garlic Salt
Pinch of Old Bay Seasoning
1 Tbsp Tomato Paste
1 cup Low-Sodium Chicken Broth
½ cup Heavy Whipping Cream
2 Tbsp Flour
1 Tbsp Dry Sherry
Splash of White Wine
½ of the cooked Lobster (from above)
Toppings for Poutine Stack:
Juice of ½ lemon
Green Onions, chopped
Parsley, chopped
Cheddar Cheese Curds
Directions:
To Prepare Fries:
Preheat oven to 400 degrees. Toss to coat potato wedges with olive oil and sea salt. Place on cookie sheet and into oven for 20 minutes. Turn potato wedges over and bake for 20 minutes more until browned and crispy.
To Prepare Lobster Meat:
While Fries are baking, prepare Lobster meat. Remove shells and cut lobster meat into 1½ inch pieces. Place 1 Tbsp unsalted butter in skillet and heat to medium, add garlic and fresh lobster meat, stirring constantly. Cook until done, approximately 3 minutes. Do not overcook. Remove from heat and divide in half.
To Prepare Bisque:
Melt 1 Tbsp unsalted butter in a skillet over medium high heat. Add celery, onion and mushrooms stirring until onions are translucent and mushrooms are soft, approximately 2-3 minutes. Add Italian seasoning, garlic salt, Old Bay seasoning and tomato paste, stir to combine. Stir in chicken broth and whipping cream, sprinkle in flour and whisk until mixture comes to a boil and thickens. Reduce heat to simmer and add sherry and white wine. Add cooked lobster meat at the last minute. Remove from heat and blend in blender until smooth.
Assemble Lobster Poutine Stack:
Using a bowl or plate, place cooked fries on bottom of stack. Cover with several pieces of cooked lobster and cheese curds. Ladle lobster bisque over stack. Sprinkle with lemon juice, chopped green onions and parsley. Serve hot and enjoy.
Chef K’s Buffalo Chicken Dingers (Sliders)
Ingredients:
1 Cooked Rotisserie Chicken, breast meat removed and shredded
¼ cup Buffalo Sauce, your favorite mild or hot
Burger Slider Buns
For Homemade Mayonnaise:
1 Egg
Juice of ½ Lemon
1 cup Olive Oil
Pinch of Sea Salt
For Slaw:
2 cups finely shredded Green Cabbage
¼ cup Bleu Cheese Crumbles
1½ cups Homemade Mayonnaise
1 Tbsp Red Wine Vinegar
Juice of ½ Lemon
¼ tsp Garlic Powder
Directions:
Shred chicken and mix with Buffalo Sauce until thoroughly coated. Make mayonnaise by combining egg, olive oil, lemon juice, sea salt in a quart Mason Jar and blend with immersion blender until smooth and fluffy (or use 1½ cups prepared mayonnaise). Make the slaw by mixing all ingredients thoroughly. Assemble Dingers by placing Buffalo Chicken mix on one side of Slider Bun, top with Slaw and cap with top of bun. Serve with Celery Sticks and Ranch Dressing and enjoy while watching you favorite Baseball team!!!
