Food and cooking tips

Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.

One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.

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Lobster and Roasted Corn Chowder Recipe

	Category	Soup Recipes
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	Ratings	0

Ingredients And Procedures

1 live Maine lobster (21 lb)

4 strips bacon -- fine dice

1/2 medium onion -- fine dice

1/4 medium green pepper -- fine dice

1/4 medium red pepper -- fine dice

1/4 medium yellow pepper -- fine dice

1/4 small jalapeno pepper -- fine dice

1/2 stalk celery -- fine dice

1/2 medium carrot -- fine dice

1/2 cup diced green chilies -- canned

1/4 pound unsalted butter

1/2 cup all purpose flour

6 cups lobster stock

1 tablespoon tomato paste

1 cup corn -- cut off the cob

1 cup cream style corn

1 small smoked hamhock

2 medium baking potatoes -- peeled and cut into

-- chunks 1 bunch cilantro -- fine chop

2 stalks green onions -- fine bias cut

2 cups heavy whipping cream

1 teaspoon Lenard's southwestern seasoning blend

1/2 lemon juice

Salt and ground black pepper -- to taste

Steam lobster 17 minutes, let cool and remove from shell. Save shells to make lobster stock if desired. Saute bacon until crispy in sauce or small stock pot . Add: onions; green, red, yellow and jalapeno peppers; celery and carrots, c ook until soft. Add: tomato paste and green chilies. Add: lobster base, if t hat is your choice over stock. Cook 3 mintues stirring constantly over medium heat. Add: 1/2 of the unsalted butter and cook until melted. Add: flour and c ook 3 more minutes. Roast corn kernals in an oven on a baking sheet or other f lat pan until slightly browned and add to chowder. Add: cream style corn; sout hwestern seasoning and smoked hamhocks. Add: stock or water, if using base. C ook for 1/2 hour keeping at a slow boil, stirring constantly. Add: potatoes an d cook for another 15 minutes. If too thick add more stock or water to desired consistency. Add: green onions; cilantro and lemon juice. Slowly Whisk in cr eam and the remaining butter until melted. ! ! Season with salt and black pepper to taste. Serves 12 people.

The Phoenician

busted by sooz

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<h1>Lobster and Roasted Corn Chowder</h1>
 Ingredients And Procedures
 <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD>1 live Maine lobster (21 lb) 4 strips bacon -- fine dice 1/2 medium onion -- fine dice 1/4 medium green pepper -- fine dice 1/4 medium red pepper -- fine dice 1/4 medium yellow pepper -- fine dice 1/4 small jalapeno pepper -- fine dice 1/2 stalk celery -- fine dice 1/2 medium carrot -- fine dice 1/2 cup diced green chilies -- canned 1/4 pound unsalted butter 1/2 cup all purpose flour 6 cups lobster stock 1 tablespoon tomato paste 1 cup corn -- cut off the cob 1 cup cream style corn 1 small smoked hamhock 2 medium baking potatoes -- peeled and cut into -- chunks 1 bunch cilantro -- fine chop 2 stalks green onions -- fine bias cut 2 cups heavy whipping cream 1 teaspoon Lenard's southwestern seasoning blend 1/2 lemon juice Salt and ground black pepper -- to taste Steam lobster 17 minutes, let cool and remove from shell. Save shells to make lobster stock if desired. Saute bacon until crispy in sauce or small stock pot . Add: onions; green, red, yellow and jalapeno peppers; celery and carrots, c ook until soft. Add: tomato paste and green chilies. Add: lobster base, if t hat is your choice over stock. Cook 3 mintues stirring constantly over medium heat. Add: 1/2 of the unsalted butter and cook until melted. Add: flour and c ook 3 more minutes. Roast corn kernals in an oven on a baking sheet or other f lat pan until slightly browned and add to chowder. Add: cream style corn; sout hwestern seasoning and smoked hamhocks. Add: stock or water, if using base. C ook for 1/2 hour keeping at a slow boil, stirring constantly. Add: potatoes an d cook for another 15 minutes. If too thick add more stock or water to desired consistency. Add: green onions; cilantro and lemon juice. Slowly Whisk in cr eam and the remaining butter until melted. ! ! Season with salt and black pepper to taste. Serves 12 people. The Phoenician busted by sooz </TD></TR></TBODY></TABLE> 
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