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Chicken Braciole is filled with prosciutto, Romano and Mozarella cheese and then covered with a mushroom and white wine sauce.
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Though the sun is getting lower in the sky, the lobsters are still climbing onto our dinner tables, so that we can still enjoy the essence of summer. Our Mystery Chef joined us to share a recipe that captures the flavors of the season. Enjoy the sweet, savory rich taste of a New England summer as the Mystery Chef prepares a gluten-free pasta dish with the best of all ingredients: lobster! The combination of lobster, butternut squash and butter sweetens summer’s end, and the squash also reminds us that the season ahead has savory recipe treats in store for us.
1 ¼ pound lobster, cooked, cleaned, and dice into large pieces (per serving)
½ pound gluten-free pasta
¼ pound roasted butternut squash
1 small shallot, minced
12 sage leaves
2 ounces butter
2 ounces white wine
¼ ounce year old balsamic vinegar
1 ounce olive oil
Bring heavily salted water to a boil and cook pasta until al dente. Boil lobster and cook through (about 10 minutes in boiling water). Remove from shell and dice into large chunks. Set aside. In a sauté pan over medium heat, add olive oil and shallot. Sauté until translucent. Add roasted squash and 1 ounce of butter. Cook butter until it browns. Add white wine and reduce by half. Add remaining butter, lobster and pasta. Stir and mix. Fold in sage leaves, place on a plate and top with a small drizzle of balsamic vinegar.
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