Salt & Pepper

1 pkg dry taco mix

1 pkg   dry Ranch dressing mix

3 can   stewed tomatoes (I use garlic roasted)

2 cans pinto beans w/jap. peppers (jalapenos option but undrained)

1 ½  cup water

90 oz chicken broth

1 to 1.5 lb of fresh lump crab meat (imitation ok)

1 can/jar white asparagus

1/2 tsp salt

1 can baby corn

12 or so mushrooms

4 lbs. frozen sweet corn

1 stick (4 oz) of salted butter

4 tablespoons of sugar

1 teaspoon black pepper

1 - 9" deep dish pie shell

4 eggs

1 cup heavy cream

1/4 cup grated parmesan cheese

Half cup cornmeal

One and a half cups butter melted

1 cup milk

Two eggs

3 8-ounce bottles clam juice

2 tablespoons (1/4 stick) butter

2 cups chopped onions

1/4 cup all purpose flour

Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat.
Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes.
Remove from heat.

Melt butter in heavy large pot over medium heat.
Add bacon and cook until bacon begins to brown NOT CRISPY, about 8 minutes.
Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes.
Stir in flour and cook 2 minutes (do not allow flour to brown).
Gradually whisk in reserved juices from clams. Add potato mixture, clams, half and half and hot pepper sauce.
Simmer chowder 5 minutes to blend flavors, stirring frequently.
Season to taste with salt and pepper. (Can be prepared 1 day ahead).
Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving.)

3/4 cup sugar

2 cups all-purpose flour

2 large eggs

2 teaspoons baking powder

Heat oven to 350°F.

Place sliced apples in ungreased 13 x 9 inch baking dish.
Combine 3/4 cup sugar and 1/2 teaspoon cinnamon in bowl and sprinkle over apples (and yes it looks like alot).
Combine 1/4 teaspoon cinnamon, flour, sugar, eggs, baking powder and salt in bowl, then mix until it resembles bread crumbs. Sprinkle over apples.
Pour melted butter over topping. Sprinkle a small bit of cinnamon over all.
Bake 45-55 minutes - until lightly browned and apples are tender. Longer baking means a crunchier topping.
Credits here

1 cup dark brown or light brown sugar

4 eggs

1-1/2 teaspoons vanilla extract

1-1/2 cups pecans, coarsely broken

In saucepan boil sugar and corn syrup together for 2 to 3 minutes; set aside to cool slightly.
In large bowl beat eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly.
Strain the mixture to make sure it's smooth and lump free.
Stir in butter, vanilla, and pecans and pour into crust.
Bake in a 350°F oven for about 55 to 60 minutes or until set.

4 cups blackberries

1/2 cup all purpose flour

1/4 cup confection sugar

1 unbaked deep dish pie shell & flat pie shell

Preheat oven to 425 degrees F.
Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell.
Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust (can be lattice).
Seal and crimp the edges, and cut vents in the top crust for steam to escape unless lattice is used.
Brush the top crust with milk or (egg whites ?), and sprinkle with 1/4 cup confection sugar.
Bake in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375 degrees F, and bake for an additional 25 to 28 minutes, or until the filling is bubbly and the crust is golden brown.
Cool on wire rack.

2 cups vegetable oil

1 cup all purpose flour

1/2 tablespoon ground black pepper

1 teaspoon dried oregano

1 to 2 pound squid, cleaned and cut into 1 to 1-1/2 inch rings

NOTE: Cook each small (10 to 12 rings) for about 4 to 5 minutes.
Heat oil in a saucepan or deep-fryer to 375 degrees F (190 degrees C).
Pour buttermilk into a medium bowl. In a separate bowl, Mix the flour, salt, pepper and oregano.
Dip squid rings into the buttermilk, then into the seasoned flour.
Place the coated pieces in the hot oil, in small batches, turning if necessary, for even cooking.
When evenly browned, drain on paper towels to drain, Rinse and repeat.
Serve hot.

4 eggs, lightly beaten

2 tablespoons butter, melted

2 tablespoons white sugar

1/2 teaspoon salt

1 drop vanilla extract

In large bowl, whisk all ingredients until smooth.

Heat a medium-sized ( 7 or 8 inch ) skillet or crepe pan over medium heat.

Grease pan with a small amount of butter or oil applied with a brush or paper towel.
Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan,
tilting the pan so that bottom surface is evenly coated.

Cook over medium heat, 1 to 2 minutes on a side, or until golden brown.

Sprinkle warm crepes with sugar and lemon, or serve with cream or ice cream and fruit.
Serve immediately.

Hints: Fill with fresh blueberries, cut strawberries, pineapple, whipped cream cheese or spray whip cream and sprinkle confection sugar on top. Also strawberry cream chesse and/or Nutella is a nice touch :)

Peels shells from 1 lb. of raw shrimp

2 garlic cloves

5 cups of water

2 tablespoons of olive oil

1-1/4 cup of peeled & diced potatoes

1 chipotle pepper in adobo
(optional - BUT use very little - 1/2 tbsp)

1 lb. of raw peeled shrimp
(use peels to make the broth)

Salt and pepper to taste

Broth: Place shrimp peels, onion, garlic, and bay leaf in a saucepan with the 5 cups of water.
Turn on the heat to medium-high. Once it starts boiling, reduces heat to simmer for
about 6-8 minutes, then set aside.

Paste: While the broth is simmering, place the tomatoes, onion, and garlic (LAST) on a hot griddle
to roast (I used a cast iron skillet). Turn from time to time to have an even roasting.
This step will take about 8 minutes. If using garlic paste (jar) add at about the last 5 minutes.
Once the tomatoes, onion, and garlic are ready, place into a blender along with
the chipotle peppers (if using). Process until you have a fine pure. If needed,
chop the tomatoes to avoid having big chunks in the salsa before placing in the blender.

Stockpot: In a medium-size stock pot, heat the oil at medium temperature, add the carrots, and
cook for a couple of minutes. Then, stir in the potatoes and celery and cook for
6-7 minutes, stirring often to keep them from sticking to the pan.

Pour the tomato sauce into the stock pot using a strainer, bring to a boil, and then lower
the heat to simmer for 10 minutes. Then, using a strainer add the shrimp broth, stir in
the shrimp and gently simmer for 5-7 minutes, depending on the size of the shrimp.
The shrimp will be a light orange color but still look firm; do not overcook or the
shrimp will have a rubbery texture. Also add in the seafood mix.

Add the epazote and cook for 2 more minutes, then season with fresh ground pepper and salt. Serve immediately.

Serve with lime wedges and white rice.

Notes:
Not everyone roasts the tomatoes, garlic, and onion for this soup.
If you like spicy food, add extra peppers.

Meat Mixture

1-1/2 lbs. top boneless sirloin (cut cross-grain)

1 bunch spinach – chop coarse

1 cup white onion slice thin

Salt & Pepper to taste

1 bunch green onion with tops – chop fine

White rice

Sauce

2 tbsp horseradish

1/4 cup soy sauce

1 cup white onion thinly sliced

1/2 tsp red pepper to taste

Stir fry the meat in butter until rare – add the rest of the veggies, cover and steam 3 to 4 minutes until spinach is wilted
Serving: Cook the rice for the amount of people. Pour sauce into plate then rice on top, then meat mix

16 oz softened Cream Cheese

Mix together    (the recipe makes quite alot but can be halved, doubled etc.)

1 lb. Owens sausage

1 large Velveeta cheese block

Brown the sausage. Cut the velveeta into 1" squares and add all ingredients into a crockpot.
Stir occassionally making sure the dip does not burn on the bottom or glaze on top

16 oz spicy Italian sausage

1/2 large onion diced

28 oz low-sodium chicken broth

5 medium russet potatoes thinly sliced

Salt and pepper optional

1 cup heavy whipping cream

Brown sausage in a large pot or dutch oven.
Remove sausage with a slotted spoon and set aside.
Cut bacon into small pieces.
Add bacon to pot and cook until crispy.
Stir in chopped onion. Cook for 5 to 6 minutes or until onion is translucent.
Stir in minced garlic and cook for 1 minute, stirring frequently.
Add chicken broth and water to the pot. Add crushed red pepper flakes, salt, and pepper if desired.
Add thinly sliced potatoes (I use a mandoline) and the cooked sausage to the pot and bring to a simmer over medium heat.
Continue cooking until potatoes are tender, about 10 minutes.
Add the kale to the soup, and simmer for an additional 5 to 10 minutes, stirring occasionally.
Stir in the heavy cream and let heat through.
Ladle soup into bowls and serve with Parmesan cheese.

6 tablespoons butter

15 baby carrots, thinly sliced

3 cloves garlic, chopped

1 1/4 cups chicken broth

2 tablespoon chopped fresh oregano

1 1/2 cups heavy whipping cream

Melt butter in a large pot over medium-low heat; cook and stir onion, carrots, celery, and garlic until vegetables are tender, about 10 minutes.
Stir in both amounts of tomato sauce, chicken broth, basil, and oregano.
Increase heat to medium and simmer until soup is reduced, 10 to 20 minutes.

Pour soup into a blender no more than half full, ADD CREAM WHILE BLENDING, blend until smooth.
This will take several steps to blend the entire pot. Reheat and serve.

4 chicken breasts (4-6 oz each) -or- boneless thighs ***

1 tsp paprika

1/4 tsp garlic powder

1/4 cup grated parmesan

2 tbsp mayonnaise

1 tsp minced garlic

Makes 4 servings (SEE PROCESS BELOW)

Mix the paprika, ½ tsp of salt, garlic powder, and onion powder in a small bowl and set aside.

Drizzle chicken with oil and rub with seasoning mix.

Butterfly each chicken breast for the filling.

Make the filling by combining the cream cheese, parmesan, mayo, spinach, garlic, red pepper, and remaining salt.

Stir well to incorporate ingredients fully. Fill the butterflied chicken breasts with the creamed spinach mixture.

Place chicken breasts in a baking tray or dish sprayed with nonstick spray.

Cook about 30 minutes at 375 or until chicken is no longer pink.

NOTE*
Serve this chicken with a large salad or cauliflower mash, pearled couscous is also nice -or- mashed potatoes ..
Ricotta cheese can be substituted for cream cheese if preferred

PROCESS:
Put the rub in a small bowl
Put olive oil in a plate/saucer
The filling will be in a bowl by itself already
Lay the chicken skin side up (although skinless) on a small cutting board
Use a brush and baste the chicken with olive oil
Turn the chicken over, fill it, fold it and toothpick it
Sprinkle the rub over the side thats up
Turn the chicken over, place it on the cooking sheet rub side down and then
     sprinkle the top with rub (to make both sides with rub)

*** Last time i made this was 1 breast and 8 thighs. I had to triple the recipe for the rub
     and double the recipe for the filling (and there was a small bit of filling left over)

3/4 lb fettuccini pasta

1 lb large raw shrimp peeled and deveined (21-25 ct) -OR- 24 oz small shrimp (popcorn or a bit larger)

1/2 onion (medium), finely chopped

1 garlic clove minced

2 cups whipping cream

1/3 cup shredded parmesan cheese

1/2 tsp black pepper or to taste

1 tbsp Parsley finely chopped, to garnish

Add 3/4 lb pasta to a pot of boiling water with 1 tbsp salt and cook according to package instructions until al-dente.
Drain without rinsing and set aside.

While pasta is cooking, prepare the shrimp and sauce.
Season shrimp with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika.
Place a large, non-stick pan over medium/high heat and add 1 tbsp oil.
Once oil is hot, add shrimp in a single layer and cook through (don't overcook).
Remove to a separate dish leaving the sauce.

In the same hot pan, add 2 tbsp butter with finely chopped onion and sauté until soft and golden (3-5 mins), stirring often.
Add minced garlic and sauté another minute until fragrant.
Stir in 1/3 cup white wine and boil down until there is only 25% of the liquid left.
Stir in 2 cups cream, bring to a light boil then simmer 2 min.

***** OPTIONAL, I HAVE NOT TRIED THIS *****
Add 1/2 tbsp lemon juice OR lemon zest (add per landon for a bit of tanginess) if juice - whisk fast or it will curdle.

Sprinkle sauce with 1/3 cup parmesan cheese and stir just until creamy and smooth.

Let it come just to a simmer WITHOUT BOILING then turn off the heat and season sauce with more salt, pepper and paprika to taste.

serve:
1. WITH noodles, stir in the shrimp and noodles until mixed evenly, serve and granish OR
2. OVER noodles, stir in the cooked shrimp until well mixed and serve over the noodles, serve and granish

note*
Important: do not boil the alfredo sauce once the cheese is in, or the cheese will separate from the cream.
Recipe has been altered - the original is here.

2 lbs. ground beef (93%)

1/2 finely chopped onion (about 1 cup)

3/4 cup Italian bread crumbs

2 tbsp tomato paste, divided

2 tsp garlic powder

2 beaten eggs

1 tsp kosher salt

1/2 cup barbecue sauce (I use KC Masterpiece)

2 lb. extra lean ground beef or bison

2 onions, chopped

2 large green bell pepper, chopped

2 16 oz. can tomato puree

2 cup broth or water

4 tbsp. chili powder ( to taste)

1 tsp. garlic powder

1/2 tsp. cayenne (optional)

2 tbsp. coconut oil

4 oz cream cheese

1/2 cup sour cream

½ cup LOW SODIUM bacon diced (plus extra for garnish)

In a medium mixing bowl, mix together cream cheese, mayo, sour cream and ranch mix with a hand or stand mixer.
Beat until smooth and creamy.
Next, stir in cheese, onions and bacon.
Cover and chill for at least 2 hours.
Serve with your favorite crackers or pretzels (Pita chips ??)

Source

16 oz Philadelphia brand cream cheese

1 can 10 oz of favorite flavor of Rotel® diced tomatoes

Put all in a deep pan and heat slowly until the cream cheese melts andmixes well with the sausage and Rotel.
For fun you can add a bit of taco seasoning (maybe 1/3 packet)

8 tablespoons oil or butter

2 large onions, diced

Directions:
Heat the oil in a large sauce pan over medium-hight heat, add the mushrooms and onions and cook until the
mushrooms have released their liquid and it has evaporated, about 10-15 minutes.

Mix in the garlic, thyme and flour and cook, stirring, for a minute.
Add the wine and deglaze the pan.

*** You can grill the chicken in advance to 1/2 done then add now ***

Add the broth, tortellini and chicken, bring to a boil, reduce the heat and simmer until the tortellini is tender
and the chicken is cooked, about 10 minutes.
Remove the chicken, dice or shred it and mix it back into the soup.
Add the cream, mustard and asiago, let the cheese melt, season with salt and pepper to taste and remove from heat.

Optional:
1. Cook the chicken in the pan over medium-high heat (before cooking the mushrooms) until golden brown on both sides and set aside to add more chicken flavour.
2. Cook the mushrooms even longer, until they start to caramelize, for more mushroom-y flavour goodness!
strong>3. Roast the mushrooms instead of cooking them in the sauce pan for even more mushroom flavour.
4. Add 1 tablespoon grainy mustard.
5. Add 1 tablespoon white miso paste by mixing some of the hot pan sauce into the miso
in a bowl before mixing it back into the pan sauce just after you remove from the heat.
(Note: Miso is salty so go easy on seasoning with salt.)

Original Recipe Here

2 cups long grain white rice

1 cup butter

2 cloves garlic, chopped

1-1/4 pounds crawfish tails

1-1/3 cups chicken broth

2 tablespoons Cajun seasoning, or to taste

Cook appropriate amount of rice for the amount of servings.

While the rice is cooking, melt the butter in a large skillet over medium heat.
Add the onion, and saute until transparent.
Stir in the garlic, and cook for a minute.
Stir in the flour until well blended.
Gradually stir in the tomato sauce and chicken broth, then add the crawfish tails and bring to a simmer.
Add the green onions and season with salt, pepper, and Cajun seasoning.
Simmer for 5 to 10 minutes over low heat, until the crawfish is cooked but not tough. Serve over hot cooked rice.

Best served also with garlic toast ;)

For the provolone fondue:

1 cup heavy cream

1/2 cup grated provolone cheese

1 cup grated yellow American cheese
(white american may be better)

1/2 tsp freshly ground white pepper

Fondue directions:

Combine cream and water in a stockpot. Bring to a simmer.
Slowly add cheese while blending with a hand blender until very smooth.
Season with salt and pepper. Set aside.

Homemade pretzel bites (Makes 20-24)

1.5 cups warm water (110-115 degrees F)

2 tsp kosher salt

4.5 cups all purpose flour (more if necessary)

vegetable oil or oil spray (Pam)

1 large egg yolk

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top.
Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and,using the dough hook attachment, mix on low speed until well combined.
Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl,
(approximately 4 to 5 minutes).

Alternatively, you can kneed the dough for 8-10 minutes on a floured flat surface until elastic.
Remove the dough from the bowl, clean the bowl and then coat it with some oil or cooking spray.
Return the dough to the bowl, cover with plastic wrap and let sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

You can punch down the dough and repeat the rise step if you want more fluffy pretzels (that’s what I did).

Preheat the oven to 450 degrees F. Line 2 half-sheet pans (1 if making only half the dough) with parchment paper
and lightly brush with the vegetable oil. Set aside.

Bring 10 cups of water and the baking soda to a boil in an 8-quart saucepan.
In the meantime, turn the dough out onto a slightly floured work surface.
Form the dough into golf ball sized pieces. A good way to make them seamless is to make a circle with your fore finger and thumb and push the dough up
through the circle. Then you pinch the bottom where any bits of dough aren’t smooth. Place onto the parchment-lined half sheet pan.
Place the balls into the boiling water, 1 by 1, for 30 seconds.
Remove them from the water using a large flat spatula.
Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle
with the coarse salt. Bake until dark golden brown in color, approximately 12 to 14 minutes.
Transfer to a cooling rack for at least 5 minutes before serving.

** I probably could have let these cook a couple more minutes to make them a little browner, but the texture was perfect.

1/4 cup bacon drippings, -or-
4 tablespoons butter

1 teaspoon lemon juice

1/8 teaspoon salt

1 pinch ground nutmeg

DIRECTIONS:

In a large skillet, melt bacon drippings or butter.
Spread the apples evenly over the skillet bottom.
Sprinkle the lemon juice over them, followed by the brown sugar and salt.
Cover and cook over low heat for 15 minutes, until apples are tender and juicy

NOTE: watch close - 15 mins for me was too much and they came out like applesauce
Sprinkle with cinnamon and nutmeg and serve.
You can add a squeeze of lemon at the finish for enhanced flavor, this is optional.

NOTE: I used granny smith apples and they ended up too tart.

1/2 cup unsalted butter

2 cups sugar, divided

Pinch of salt

6 cups fresh peach slices

Ground cinnamon and nutmeg (optional)

Directions:

Melt butter in a 13- x 9-inch baking dish.
Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry
ingredients are moistened. Pour batter over butter (DO NOT STIR).

Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat,
stirring constantly; pour over batter (do not stir). Sprinkle top with cinnamon and nutmeg to taste.

***** It does not fill up the dish because it rises quite alot when cooking !!! *****

Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

There’s 4 components to Moussaka:

1. Cooking the eggplant

2. Meat sauce, a Bolognese type sauce made with lamb or beef - traditional with oregano and cinnamon

3. Béchamel sauce – thicker than used in Lasagna

4. Gratin, it’s semi-set using eggs; layering it all up, lasagna style.

Eggplant

1 kg / 2 lb eggplant sliced 1/3"

2 - 3 tbsp olive oil (spray is alot easier !)

Meat Sauce - Make in a deep heavy skillet

1 tbsp olive oil

3 garlic cloves , minced

1/2 cup red wine

3 tbsp tomato paste

1 beef bouillon cube crumbled or 1 tsp powder

1.5 tsp sugar (any)

1/2 tsp cinnamon

Bechamel Sauce

4 tbsp (60g) butter

2 1/2 cups milk (any fat %)

1/2 cup parmesan or kefalotiri cheese, grated (Note 3)

1 egg yolk

1/4 tsp pepper

Topping

1/3 cup panko breadcrumbs (Note 5)

Instructions:

Baking the eggplant: (note 6)

Place eggplant slightly overlapping in a large colander. Sprinkle with some salt. Repeat with remaining
eggplant. Leave to sweat for 30 minutes. Meanwhile, make Meat Sauce and Béchamel Sauce.
Preheat oven to 240C/450F.
Pat eggplant dry - make sure to do this well, otherwise it's too salty. Lay on parchment paper lined trays
(you might need 3 trays, work in batches), **** BRUSH OR SPRAY WITH OLIVE OIL ****
Bake 15 - 20 minutes or until lightly browned and softened . Remove and set aside to cool slightly.

BBQing: Do not salt - lightly cover each side with olive oil ( spray is alot easier ! ) and bbq, medium heat
for 5 to 8 minutes or softened.

Meat Sauce

Heat olive oil in a large skillet or pot over high heat, then cook the garlic and onion for 2 minutes.
Add the beef or lamb and cook until it changes from pink to brown, breaking it up as you go.
Add wine, cook for 1.5 minutes or until alcohol smell is gone.
Add remaining ingredients and stir to combine. ****DRAIN THE TOMATOES IF TOO MUCH WATER ****
Bring to a simmer, then lower heat to medium low and cook for 15 minutes, or until thick

Bechamel Sauce

Melt butter in a pan over medium heat. Add flour and cook for 1 minute, stirring constantly.
Stirring constantly, slowly add the milk. Then stir regularly for 3 to 5 minutes or until it thickens so that it thickly
coats the back of a wooden spoon.
Remove from the stove.
Whisk in cheese, nutmeg, Vegeta/stock powder (or salt) and pepper.
Allow to cool for 5 minutes, then whisk the eggs in. Cover with lid until required.

Assemble

Lower oven to 180C/350F (all oven types).
Place half the eggplant in the bottom of a baking dish (I used my 26cm/9" Lodge skillet), then top with all the meat sauce.
Top with remaining eggplant, then pour over the Béchamel Sauce, sprinkle with breadcrumbs.
Bake for 30 - 40 minutes or until golden brown. Allow to stand for 10 minutes before serving.

Recipe Notes:

1. Meat - lamb is traditional, beef is equally delicious!
2. Beef stock - or use hot water plus 1 extra bouillon stock cube (or 1 tsp of powder)
3. Cheese - Traditionally this is made with grated Kefalotiri Cheese which is actually sold in some large supermarkets
in Australia nowadays. But I've been making this with parmesan for years.
4. Stock powder - I like using Vegeta or chicken or vegetable stock powder to flavour the white sauce because it adds
more flavour than plain salt and there's a LOT of sauce! But plain salt will do just fine too. (I would probably add
a bit more cheese!)
5. Panko - Panko is totally not Greek, it's Japanese breadcrumbs. But I practically always use panko instead of normal
breadcrumbs because the pieces are bigger so you get way better CRUNCH! Normal breadcrumbs totally ok.
6. Eggplant - the salting removes excess liquid so the eggplant doesn't become soggy and make the moussaka watery
once assembled.
Also sometimes eggplant can be bitter and this removes the bitterness.
*Some recipes fry, I prefer to bake because you use far less oil. But the quickest way to cook a big load of eggplant
like in this recipe is on the BBQ - no need to salt if you do this, just brush with oil and cook on medium high 3 minutes
or so on each side until softened!
7. FREEZING: Cook per recipe, then allow to cool. Cover tightly with cling wrap then freeze. To reheat, thaw then reheat
at 180C/350F for 25 minutes uncovered or until a knife inserted into the centre comes out hot.

Original Recipe here

4 small lobster tails (6-12 oz each) -or- 8 oz pkg fake lobster

3 cups water (mixed with clam juice if using fake lobster)

1 large yellow onion, chopped

4 garlic cloves, chopped

1 tsp Sweet Spanish paprika

1 bay leaf

Salt

1/2 cup peas

1/4 cup white wine (optional)

2 doz little neck clams

1 bag HEB seafood mix

Directions: Soak rice in water for 15 minutes or so (until you are able to easily break a grain of
rice between your thumb and index finger)
If using real lobster tails:
In a large pot, bring 3 cups of water to a rolling boil. Add the lobster tails and let boil very briefly
(1-2 minutes) until pink. Turn the heat off. Remove the lobster tails with a pair of tongs.
Do not discard the lobster cooking water. When the lobster is cool enough to handle,
remove the shell and cut into large chunks.

If using fake lobster:
Chop up 8 oz of the fake lobster and set aside.
Take the juice from the thawed shrimp, mix it with the clam sauce and then add enough water
to make 24 oz. Later you will also use the water from the shellfish
In a large deep pan or cast iron skillet, heat 3 tbsp olive oil. Turn the heat to medium-high and
add the chopped onions. Saute the onions for 2 minutes then add the STRAINED rice, and cook
for 3 more minutes, stirring regularly.

Concurrently using a steamer basket, steam the clams for 5 minutes, then add the shrimp for 5 more minutes
and then the mussels (just to warm the mussels). Cook until the shrimp is pink.

Add the chopped garlic and the lobster cooking water ( or the shellfish water).
BE CAREFUL TO NOT LET IT GET MUSHY

Stir in the saffron and it's soaking liquid, paprika, cayenne pepper, chili pepper flakes),
bay leaf and salt.

Stir in the chopped tomatoes, bell pepper, seafood mix (?) and white wine. Bring to a boil and let the liquid slightly
reduce, sprinkle peas on top, then cover (with lid or tightly with foil) and cook on low heat for 20 minutes.

Stir in the seafood mix and lobster.

Garnish with the clams, mussels, shrimp parsley and lemons.

Serve the paella hot with your favorite white wine and lemons to garnish.

Pro-Tip: Depending on the kind of rice you use, you may or not need to soak it in water before cooking.
I have found that soaking rice in water for 15 minutes or so (until you are able to easily break a grain of
rice between your thumb and index finger) helps speed the cooking process. When you do this, you naturally
use less cooking water. The rice cooks evenly and more quickly.

Pro-Tip: In some paella recipes, you are almost "forbidden" from stirring the rice early in the cooking process.
But it worked best for me this way. Grateful to Bobby Flay for this tip.

To add Chorizo: dried Spanish chorizo makes a good addition. Slice it into thin half-moons and once you've
sauteed the onions (step #2), add the chorizo and give it a quick cook until it crisps a little, then continue on with
the recipe.

To add shellfish such as clams or mussels: nestle well-cleaned clams or mussels into the rice at the same
time you add the shrimp (step #3), making sure the hinge sides are up so they release juices into the rice.
Cover and cook until clams and mussels are open and shrimp turns pink.

To add fish: I've been asked if adding fish fillets is an option. If you're going for a thinner white fish like sole
fillet, you can cut it up into pieces and add it at the same time you add the shrimp (step #3). Make sure you give
the fish a little seasoning. Again, you'll cover and cook a few minutes until shrimp turns pink and your fish
is nice and flaky.

Original recipe here