get your eat on

With colder weather here, it was time to try out a few new recipes. Hattie’s Jambalaya and Lobster Pot Pie (fo’ real.)

First up, the jambalaya.   Hattie’s is an amazing southern restaurant in Saratoga.  Everything there is shove in your mouth delicious.  The chicken, mac and cheese, bloody mary’s and of course the jambalaya.   I was surprised that I was even able to google the Hattie’s jambalaya recipe, I figured that stuff would be under lock and key, but there it was via the Food Network.    While the recipe itself is fairly simple, it was a lot of prep, a lot of shopping and a lot of chopping, but all well worth it.

Andouille sausage, chicken, shrimp (I skipped the crawfish) okra, peppers and TONS of flavor make this recipe outstanding, and pretty spicy.  Now I’m not saying my attempt is even close to the amazing dish you can get at Hattie’s but it was fun to try.  If you’re looking for a great weekend meal to savor through the week give this a try.   Heads up, the link to the recipe will give you enough to feed a village so you may want to go in and half the ingredients before you go shopping.

Alright, now let’s talk Lobster Pot Pie.   I actually stumbled across this recipe from COSMO of all places, and I’m so happy I did, CRAZY DELICIOUS (not even remotely healthy.)   This recipe is so simple, like even if you have issues using your toaster, you’ll be able to execute this:

Lobster Potpie

2 tablespoons unsalted butter 

½ onion, diced 

1 carrot, diced 

½ cup frozen corn

 ½ cup frozen peas

 ¼ cup all-purpose flour 

1 cup milk 

1 cup chicken broth 

½ pound cooked lobster meat (can be bought at the seafood counter) 

½ teaspoon dried thyme 

Salt and pepper 

1 sheet frozen puff pastry, thawed (keep refrigerated until ready to use) 

1 large egg, lightly beaten 

Preheat oven to 375 degrees. Set out two 2-cup individual ovenproof bowls. Melt butter in a medium skillet over medium heat. Add diced onion and carrot. Cook, stirring occasionally, for about 5 minutes. Add corn and peas. Stir in flour, and cook 1 more minute. Add milk and chicken broth, stirring constantly. Cook until the sauce begins to thicken, about 5 minutes. Then remove from heat, add lobster and thyme, and season with salt and pepper. Set aside.

Remove the puff pastry from the refrigerator. Cut the dough in half, and reserve one half for another use. On a lightly floured surface, flatten out the pastry, using a floured rolling pin, to about 1⁄8-inch thickness. Using one of the bowls as a guide, cut the pastry into two circles. Spoon the filling into the bowls, and place one circle of dough on top of each potpie, pressing the edges to seal the pastry to the bowl. Cut a vent in the center so air and moisture can escape. Using a pastry brush, cover the entire surface of each pie with beaten egg. Place the potpies on a baking sheet. Bake until the pastry is puffed and becomes a dark golden brown shade, about 35 minutes.

Sweet baby tastebuds, this was good.    I used a combination of fresh lobster and imitation lobster for the meat, no complaints there.   The sauce is what really makes this dish.  The thyme seals the deal.   I love this, can’t wait to make it again.   Lobster Pot Pie, go make this ASAP!!!

On a totally separate note, I must say I do feel a little guilty about posting vegan recipes for the last year and then suddenly switching it up to GAME ON, MEAT AND DAIRY’S HERE-esque recipes.   My appetite hasn’t fully returned, but what makes me really happy is making meals people enjoy.    I realize I’m being hypocritical with a big ole vegan category to the right, but I just feel like cooking right now so that’s that.