pan seared langostine with vanilla lager butter
6-10 langostines
1/2 cup canna butter room temp
1/2 vanilla bean split and veined
1 tbl peanut oil
1 cup american lager
salt and white pepper tt
2tbl fresh thyme minced
1 small shallot minced
In a sauce pan add beer shallot salt and pepper and bring to a boil. reduce to a low simmer and add vanilla and slowly whisk in small amounts of butter untill sauce is smooth and all butter is in sauce.
meanwhile in a saute pan heat peanut oil over high heat untill pan is very hot reduce heat to medium high and toss in langostine carefull not to burn saute till done.
serve hot with butter sauce and garnish with thyme. serve with a lightly dressed cabbage slaw and fresh made chips.
Banana sundae with chocolate butter sauce.
1 banana split lengwise
3 scoops of french vanilla or vanilla bean
1tpl chopped walnuts
chocolate butter sauce (recipie follows) TT
marichino cherries
split the banana lengthwise and put in a sundae dish. add the 3 scoops of vanilla in between the sliced banana. Drizzle or Pour the chocolate butter sauce over the sundae. garnish with walnuts and cherries
Chocolate butter sauce
4oz bitter sweet chocolate chips
3-4 oz grand marnier (the less u use the thicker the finished sauce will be
1 and 1/2 oz canna butter room temp
over a double boiler melt chocolate and grand mariner together and whisk till smooth. remove from heat and whisk in the room temp butter slowly till it all incorportaed. if you do this next step to quickly your sauce will break and and it will be butter with chocolate. when its done it should look creamy and shiny. serve over your sundae.
well thats all for this week thanks to all those who read these and please leave some comments so i know if there are helping or not and also i would like to here some feed back bout there. skin up and blaze too
-Peace-