My true PASSION lies in cooking and creating new recipes! After a lifetime in the hospitality industry, with a background in Catering Sales, my love of cooking and learning from the best Chefs has brought me full circle to this time and this place. Through hard work, determination and God's amazing hand, all my dreams are coming true. I am excited to let you know I have a Cookbook being published at the end of this year 2018 which is a step by step, teaching book filled with a lifetime of amazing stories and foolproof recipes. My PASSION for cooking and creating amazing looking and tasting food is uplifting and contagious and I am excited to share it with you!
Looking for gifts or something fun for yourself? Check out my new Greeting Card Sets (7 sets to choose from)! Consider ordering my Step-by-Step, Color Photo Cookbook “PASSION My Journey through Food” and Just Jules in the Kitchen Spices. In combination also makes great Wedding or Shower gifts.
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For this Recipe I used ONE Chicken Breast. Pounded and Cut in Half. As it cooks it grows in size so appears to be a very large portion. If you have my Cookbook you can find this recipe on page 226. Lightly sprinkle each Chicken Breast with Kosher Salt and Cracked Pepper. (Not too much Salt as the Prosciutto is Salty). To start with get Three Shallow Bowls. Add White Flour to one, Two Whisked Eggs to the next one and Panko Bread Crumbs to the other. Dip your Chicken in the Flour, then the Egg, then the Panko. Have a Large Sauté Pan ready with 3 Tbls Butter and 1 Tbsp Olive Oil Hot. NOTE; Set oven to 325 to finish the dish after last step.
Sauté the Chicken Breasts in the Hot Oil and Butter until each side is Golden Brown. We will finish cooking in the Oven.
This is what Golden Brown looks like. Then remove to a Glass oven Dish. I use a Glass Pie Plate. Make sure Oven is set to 325.
Next I sprinkled Dried Tarragon directly on the Chicken, and heavily laid Fresh Sage across each piece of Chicken. In the Book I show Freshly torn Basil but you can use Basil, Sage or Tarragon and all are fabulous.
Next lay Thick Slices of Creme Brie over the top to generously cover. Remember some will melt out.
Next lay 2 to 3 Slices of thinly sliced Prosciutto over the top to fully cover and tuck under. Bake in Oven at 325 for 25 Minutes. The nice thing about this is that the Panko keeps the Chicken moist so even if you leave it in the Oven longer it will stay moist which also makes this great for company.
Finished Dish is moist, creamy, savory and bursting with flavor and texture!. In the book I serve it with Homemade Pesto but here I am serving it with a lightly dressed Arugula Salad. The Vinaigrette is whipped together, 1,2,3 with High Quality Olive Oil, White or Red Wine Vinegar, Poupon Mustard, Pinch of Kosher Salt and Cracked Pepper. You could also add Dried Cherries and Candied Pecans to the Salad.
Looking for gifts or something fun for yourself? Go to my store at http://www.justjulesinthekitchen.com to purchase my Step-by-Step, Photo filled Cookbook (Passion My Journey through Food), Just Jules Spices or my new Greeting Card Line! Sign up for my blog to get the latest recipes and upcoming events. A combination of my products make GREAT wedding or shower gifts too!
Lay the Lobster Tail, Shell-Side up on a Cutting Board. Get your Kitchen Scissor
With your Kitchen Scissors cut directly down the center up to the tip of the tail.
Take a Spoon and push the meat under the shell all the way down the sides to loosen it. With our fingers we are going to pull that meat up and out of that shell so it sits atop the shell.
With your fingers go inside the Shell and PULL the meat up and outside the Shell so it sits on top of the Shell.
After you pull the Meat out press the edges of the Lobster Meat so it lays open. Place on a Cookie Sheet with Foil. Oven Temp is 450 and cook time is 12 to 15 minutes. Note; I put these in the oven last minute almost as the Steaks were being pulled from the grill. Steak can set lightly foiled, but the Lobster needs to be served right away.
Brush each Lobster Tail with Melted Butter. You can also add Garlic or another Spice but I prefer just the Butter.
Bake at 450 for 12 to 15 minutes depending on size. These took 13 Minutes. They were perfect! Plump, moist, succulent. These were Wild Caught Lobster Tail and very sweet. You can tell when they are finished because they plump up (like how Shrimp do) and they turn very White and look firm. On a side note: (you can snip off the straggly pieces you see here hanging down to make it look nicer, but I left them on because I didn’t want to waste and it was just us).
While the Lobster is in the Oven add a half a stick of butter to a small pan. For Clarified Butter (drawn butter) you should use Un-Salted Butter but I used Salted Butter. Slowly Melt the Butter evaporating most of the water that’s in the Butter and separating the Milk Solids (which sink to the bottom of the pan) from the Golden Liquid on the surface. Skim off the top, the clear (clarified) Butter and pour Clarified Butter into a dish and keep it hot on a small Seafood Burner with Tee Candle for serving.
See how plump and succulent the Lobster Tail is? Cooked perfectly! in this case 13 minutes was the key! Note; You can pull the Meat out of the Tails and discard the Tail before putting on the plate if you wish or you can cut up the Meat and put it in Melted Butter and serve it that way. Served with Mushroom Risotto (from my cookbook). ***Watch my upcoming blog for Step by Step Mushroom Risotto Recipe.
Go to http://www.justjulesinthekitchen store to purchase my Cookbook (PASSION), Just Jules in the Kitchen Spices and my New greeting Card line. All great for gifts!
I had 1/3 Pack of Neuske’s Peppered Bacon in the freezer, and pulled it out to make this delectable Breakfast Sandwich! I am SO sad because all the Bacon we received for a Christmas gift is all gone now. There is simply nothing like it. We may have to go on-line and order more. I really don’t know how we can be without it! This Sandwich has Toasted English Muffin with Butter, Over Medium Egg, Smoked Peppered Bacon, Shredded Gruyere Cheese and Avocado. YUM! *Hint, when the Egg is cooking in the Pan I put a heap of Shredded Cheese on top, and let it melt over onto the pan to get the crisply edges.
Are you looking for a gift or something fun for yourself? Consider going to my store, and checking out my Full Color Photo, Step-by-Step Cookbook, “PASSION My Journey through Food”, Just Jules in the Kitchen Spice Line, and my new Greeting Card Line. http://www.justjulesinthekitchen.com Sign up for my BLOG while you’re there to get the latest news and recipes.
Succulent Lobster Tails with Clarified Butter, Prime Grilled Ribeye, Mushroom Risotto and Haricot Verts.
I love a table set with Candles. My latest is all clear glass candles of all sizes and shapes. I love how they reflect off of each other.
My good friend Ann gave me this beautiful candle a few years ago which I bring out on Valentines Day. It’s very tall, the Globe is very big, and it reflects its surrounding’s beautifully. In case you are wondering, my husband and I have always called each other “Lips”. Happy Valentines Day… my favorite day next to our Wedding Anniversary.
Our good friends,Tony and Laura gave us this beautiful bottle of wine from Casper Estates. We were saving it for a special occasion. It is a rich, robust, Cabernet Sauvignon which paired perfectly with the Prime Grilled Ribeye.
Prime Ribeye marinated in Olive Oil, Montreal Steak Seasoning and Soy Sauce. Grilled Perfectly the way we love it. Seared Hot on a Charcoal Grill to get that gorgeous Crust. Then moved to indirect heat to get that perfect Medium Rare.
When sharing a Steak, it works nicely to slice it horizontally down the center, and then cut it across. If we don’t finish the whole Steak, I love making an Omelette or Frittata the next day for breakfast.
You can see the delicious Burnt/Crispy ends.
The Lobster Tail turned out perfectly! Succulent, plump and it was very sweet! The Mushroom Risotto is in my book and has incredible flavors. I served the Steak with house-made Red Wine Peppercorn Sauce, and Creamy Horseradish Sauce. ***Watch my up-coming blog for step-by-step on making the Lobster Tails and the Mushroom Risotto.
Serve the Lobster Tail with Hot Butter and Lemon
Our friend Ann made this fabulous deep, rich, dense, Chocolate Cake with thick Fudge Frosting. It was Pastry Chef worthy. We served it with Tillamook Vanilla Bean Ice cream (best next thing to Creme Brûlée).
WATCH MY UPCOMING BLOG FOR STEP-BY-STEP of the LOBSTER TAILS and the MUSHROOM RISOTTO.
Go to my website on-line store to purchase Hard or Soft Cover Cookbook, Just Jules Spices, and also my new Greeting Card line. All great for gifts! http://www.justjulesinthekitchen.com
