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CATCH NYC’S LOBSTER MAC AND CHEESE

AS FEATURED ON YAHOO! CELEBRITY , THE LOBSTER MAC AND CHEESE AT CATCH NYC IS THE PERFECT COMFORT FOOD.

AS FEATURED ON YAHOO! CELEBRITY, THE LOBSTER MAC AND CHEESE AT CATCH NYC IS THE PERFECT COMFORT FOOD. CLICK THE IMAGE FOR THE FULL ARTICLE.

IF YOU MAKE IT AT HOME, TAKE A PICTURE AND USE THE HASHTAG #EMMEATS SO WE CAN SEE!

Serves 2

LOBSTER MACARONI AND CHEESE

INGREDIENTS

  • 4 oz cooked lobster claw and tail mixed, chopped
  • 8 oz lobster cream
  • 8 oz cooked elbow macaroni, cooked al dente

LOBSTER CREAM

INGREDIENTS

  • 1 qt intense lobster stock

  • 1 white onion sliced thin

  • 8 oz tomato paste

  • 2 roasted garlic bulbs

  • 8 oz white wine

  • 2 tbsp extra virgin olive oil

  • 1 qt heavy cream

    PREPARATION

TO ASSEMBLE

  1. Mix extra virgin olive oil, white onions, and tomato paste in a sauce pot over medium heat for five minutes while continuously stirring.

  2. Add white wine and cook until all the way reduced. Add remaining ingredients, except pasta, and reduce over medium heat by half.

  3. In sauce pot, add cooked macaroni and heat until boiling. Lower heat until sauce is reduced and the pasta is hot.

  4. Season with salt and pepper.

 

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LEXINGTON BRASS’ SUFGANIYOT PANCAKES

AS FEATURED ON AM NEW YORK , THE JELLY DONUT PANCAKES AT LEXINGTON BRASS ARE THE TASTIEST WAY TO CELEBRATE HANUKKAH.

AS FEATURED ON AM NEW YORK , THE JELLY DONUT PANCAKES AT LEXINGTON BRASS IS THE TASTIEST WAY TO CELEBRATE HANUKKAH.

IF YOU MAKE IT AT HOME, TAKE A PICTURE AND USE THE HASHTAG #EMMEATS SO WE CAN SEE!

INGREDIENTS

  • 4 oz Pancake batter (use your favorite recipe!)
  • 3 oz Fruit preserves
  • 4 oz Macerated berries (w/ 1 tsp sugar)
  • 2 tsp Lemon Curd
  • Powdered sugar as needed
  • Mint leaves as needed

PREPARATION

  1. Spray Pam in a heated cast iron skillet. Preheat oven to 425 degrees.

TO ASSEMBLE

  1. Pour 1oz pancake batter into skillet and heat for approx 30 seconds until the batter begins to set.

  2. With spoon, pour 2 oz jelly into center of batter.

  3. Pour 1oz batter over jelly/batter mix, and bake at 425 degrees for 9 minutes.

  4. Remove immediately, plate 2 pancakes with berries and lemon curd, mint leaves and powdered sugar.

 

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KALE SALAD

AS FEATURED IN OK MAGAZINE, THE KALE SALAD AT LEXINGTON BRASS IS THE PERFECT MENU ADDITION TO ANY OSCAR’S VIEWING PARTY.

IF YOU MAKE IT AT HOME, TAKE A PICTURE AND USE THE HASHTAG #EMMEATS SO WE CAN SEE!

Serves 4

INGREDIENTS

  • 2 Bunches of Black Tuscan Kale, stems removed and sliced thinly
  •  1/2 cup of grated Pecorino Romano cheese
  •  Zest from 2 preserved Lemons, diced
  •  1/4 cup of Pine Nuts (Toast the pine nuts in the oven at 350 degrees for about 10 minutes on a sheet tray until golden brown.)

DRESSING

  •  1/2 cup Roasted Bell Pepper Oil
  •  1 cup of extra virgin olive oil
  •  5 cloves of roasted garlic
  •  1/2 cup of good aged white balsamic vinegar
  •  2T of granulated sugar
  •  2 teaspoons of cumin seed
  • Pinch of Salt
  • Fresh Ground Black Pepper

PREPARATION

  1. In a small pot, heat up the olive oil with the garlic gloves and cook until the garlid browns and then remove from heat.
  2. In a blender, combine the bell pepper oil, roasted garlic cloves, the oil the garlic was cooked in, aged white balsamic vinegar, sugar, and cumin seed and puree until smooth.
  3. Adjust seasoning with salt and freshly ground black pepper.

TO ASSEMBLE

  1. In a large bowl, combine the chopped kale, grated pecorino romano cheese, diced preserved lemon, and pine nuts.
  2. Toss the salad together with 1/4 of the dressing.
  3. You may add or subtract the dressing to your desired taste.