Ingredients: • Four 1 1/2-pound live lobsters • 2 teaspoons dried tarragon, crumbled • 1 teaspoon smoked paprika
• Salt and freshly ground pepper
• 3/4 cup verjus (see Note)
• 3/4 cup extra-virgin olive oil
• 2 jalapeños, seeded and very finely chopped
• 2 tablespoons finely chopped fresh tarragon
• 2 tablespoons finely chopped flat-leaf parsley
• 1 tablespoon very finely chopped shallot
• Lemon wedges, for serving
Directions:
• Preheat the oven to 450°. Bring a very large pot of salted water to a boil. Plunge the lobsters into the water head first and boil just until they stop moving, about 2 minutes. Transfer the lobsters to a cutting board and let cool slightly.
• Using a heavy knife, split the lobsters in half lengthwise. Wrap the claws in a clean towel and, using the back of the knife, crack the claws in several spots. Transfer the lobsters, cut side up, to 2 baking sheets.
• In a small bowl, mix the dried tarragon with the paprika and a generous pinch each of salt and pepper. Sprinkle the mixture over the lobsters and drizzle with 1/2 cup of the verjus and 1/4 cup of the olive oil. Roast for 12 minutes, until the lobster meat is opaque; transfer the lobsters to a large platter.
• Meanwhile, in a small bowl, stir the jalapeños, fresh tarragon, parsley and shallot with the remaining 1/4 cup of verjus and 1/2 cup of olive oil. Season with salt and pepper. Spoon the dressing over the lobsters and serve with the lemon wedges.
Ingredients: • 1 cup pure olive oil • 1 red onion, cut into wedges • 24 littleneck or Mahogany clams, scrubbed
• 2 tablespoons late-harvest white wine vinegar, such as Katz's Late-Harvest Sauvignon Blanc Agrodolce
• 4 tablespoons foie gras mousse, such as D'Artagnan's
• 4 tablespoons unsalted butter, softened
• Grilled bread, for serving
Directions:
• Preheat the oven to 350°. In a small baking dish, pour the olive oil over the onion wedges, cover with foil and roast for about 40 minutes, until the onion is tender. Drain, reserving the oil for another use. Coarsely chop the onion.
• In a large, deep pot, combine 1 cup of water with the clams, white wine vinegar and foie gras mousse. Cover and steam over moderately high heat until the clams open, about 10 minutes. Transfer the clams to bowls, discarding any that do not open. Strain the broth into a medium bowl and rinse out the pot.
• Return the sauce to the pot, stopping when you reach the grit at the bottom. Add the butter and whisk over moderate heat until creamy. Add the roasted onion and cook just until heated through. Pour the sauce over the clams and serve right away with crusty grilled bread.
Ingredients: • 2 pounds medium asparagus • 1/2 pound very thinly sliced pancetta • Finely grated zest and juice of 1 orange
• 2 teaspoons Dijon mustard
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground pepper
• 2 teaspoons chopped thyme
Directions:
• Tightly wrap each asparagus spear in a slice of pancetta and refrigerate until chilled, about 20 minutes.
• Light a grill or preheat a grill pan. In a small bowl, stir the orange zest and juice with the mustard and olive oil; season with salt and pepper. Grill the asparagus over moderate heat, turning often, until they are just tender and the pancetta is crisp, about 5 minutes total. Transfer the asparagus to a platter and drizzle with the dressing. Sprinkle with the thyme and serve.
*MAKE AHEAD* The uncooked pancetta-wrapped asparagus can be covered and refrigerated overnight.
Ingredients: • 1 chicken breast, poached and diced • 1 (14.5 oz) can cream of chicken soup • 1 cup frozen mixed veggies
• 1 cup shredded cheddar cheese
• 1 Tbs Herbs De Provence
• 1 tsp onion powder
• 1 tsp garlic salt
• 2 (10 oz) cans Pillsbury biscuits
Directions:
• Preheat your oven to 400.
• In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
• Lightly grease a 12-cup muffin tin and place the
• Pillsbury biscuits into each cup, pressing into the bottom and up the sides.
• Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.
• Let rest for about 3 minutes and dig in!
