I Cook More Than You, and Entertain More Than You....

So why can't I have a registry too?

We just got back from Gimpy's brother's wedding this weekend, and last night had dinner with some friends who are getting married in June, so I have registries on the brain.  Plus with Easter coming up, I keep thinking of all the serving dished and things I wish I had. 

I also want a new wine rack.  Gimpy and I have been venturing to more wineries lately, which is a lot of fun, but we have too much wine now and no place to put it.  Gimpy told me I can't buy one because we both need to save money, and I agree with him totally because I really want a house.

What I should probably do, is just bring my wine rack, that never stays full, over to his place, but then we'd have nothing at Liberty, and there would be no place to put my wine glasses.  I basically just need to stop indulging myself, save my money, buy my little house, and then pull a V and invite everyone over for a housewarming, where they can buy things off MY registry...  I just don't understand why you have to wait until you're married to have people buy you things to "help you get started on your life together".  I've started my life, and it's a pretty darn good one! 

Mussels in a White Wine Garlic Butter Sauce

Last weekend was intense.  With B's birthday, it turned into a very expensive weekend for me.  We kicked off with a party Saturday night with a pre-game at my place complete with jalepeno poppers, southwest chicken egg rolls, jello shots, andre, and the like.  After that, what was supposed to be a dinner for four girls on Tuesday turned into me making fajitas, guacamole, and strawberry shortcake for 13.  Needless to say, I needed a break!

Friday night Miss Kitty came over with her adorable puppy Bernie.  He's beyond precious, and I would dognap him if B liked animals!  I cooked her dinner, crab cakes over salad and mussels in a white wine garlic butter sauce.  Whole Foods has been having a sale where you get a large bag of mussels for $5.99.  It's a fantastic deal because they are tasty, healthy, and so easy to prepare.  Just make sure you have cleaned and debearded the mussels first! 

Mussels in White Wine Garlic Butter Sauce
In a large saute pan melt four tablespoons of butter over medium heat
Add 4 cloves of garlic, minced through a garlic press
When the butter is melted, add your mussels to the pan
Add about 2 1/2 cups of white wine*, it should cover the mussels about half way
Cover and cook until all of the mussels have opened in their shells (about 7-10 minutes)
Scoop out, discarding any that don't open on their own
Serve with crusty bread and wine! 

*When I make this dish, I always use whatever wine I am drinking that night.  I used a sauvignon blanc, but you can also use a pinot grigio.  You don't want to use anything sweeter than that (a riesling would be terrible), and you know I will never recommend a chardonnay!  Some people will buy "cooking wine" but I would caution you away from that.  If you don't want to drink it, why would you put it in your food?

Date Night - Lobster Ravioli and Crab Cakes!

Last week I went to Trader Joe's, and found that they carried some packages of lobster ravioli.  I obviously had to buy it, as in my head I was already imagining cooking it up with some lobster tails and a white wine garlic butter sauce!  I stuck it in the freezer, as Spring and Summer are insanely busy seasons for me, and I didn't know when I would have a chance to make it.

Luckily for all of us, the chance came this past Wednesday for date night with Gimpy.  I stopped at Stew Leonards on my way home and picked up a couple of 3oz lobster tails and some crab cakes.  The thing that I love about seafood and fresh pasta, is that it is so simple and quick to whip up, especially with a wine sauce like this one.

As promised, I have lots of photos to walk you through it. To start, heat a large sautee pan to medium, and melt in a half a stick of butter (approximately 4 Tbsp).  Do NOT use margarine.  When the butter is nice and melted, add in 3 large cloves of garlic (pushed through your garlic press or dice finely), and cook to mix.


When the butter is all melted and the garlic is nice and golden, add your lobster tails.  Stir them around the pan and cook for 5 minutes, stirring fairly constantly.  Your lobster shells will begin to take on a reddish pink color - this is what's supposed to happen!  At this point, bring the water for your pasta to a boil.  Make sure you salt the water, as this will give your pasta a little bit of extra flavor.

Add to the pan 1 1/2 cups of white wine, either Pinot Grigio or a Sauvignon Blanc (you'll learn I hate Chardonnay and won't ever use it, even for cooking).  Once you add the wine, stir a few more times, and cover the pan.  This will steam the flavor into your lobster tails.  At this time you should go ahead and pour yourself a glass of the wine.  You should always have a glass while cooking!

When your water is boiling, add your pasta, and stir.  Now is when I poured a tablespoon of extra virgin olive oil into a small sautee pan, and brought it to medium heat.  With the pasta cooking, I added three fresh crab cakes to the pan.  Cook them for three minutes each side until they are nice and golden, and heated all the way through.  Drain your pasta and add to your lobster and sauce.  Toss to coat.

Meanwhile, set up some field greens on two small plates.  Add the crab cakes (I gave Gimpy two and kept one for myself!).  Put some cocktail sauce on the side of the crab cakes, and serve!

Now on to the main course!  Take two large plates, add some of the ravioli to each, and top with a lobster tail.  For the finishing touch, add some fresh parmesan cheese.  I love to take a vegetable peeler and shave off large pieces.

Now serve!