Recipe: Lobster Mac + Cheese

“I think you've got to keep it simple, keep it fresh.” - Emeril Lagasse

The ultimate comfort food is macaroni and cheese, but throw in some lobster, and you’ve totally elevated the dish to another level. There’s something decadent and magical about lobster, and it’s truly such a treat to enjoy.

The combination of gruyere and white cheddar with old bay seasoning in this dish is absolutely lovely - a perfect balance of silky texture and herbs and spices truly makes this meal a joy to eat.

Read more about how you can create this dish at home.

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What You’ll Need:

• sea salt

• olive oil

• 1 pound elbow macaroni

• 1 quart whole milk

• 8 tablespoons (1 stick) unsalted butter, divided

• 1/2 cup all-purpose flour

• 4 cups Gruyere cheese, grated

• 2 cups mild White Cheddar, grated

• 1/2 teaspoon freshly ground black pepper

• 1/2 teaspoon Old Bay Seasoning

• 2 pounds cooked and chopped lobster meat

• 1 cup seasoned herb breadcrumbs

Instructions:

STEP 1: Preheat oven to 375 degrees Fahrenheit.

STEP 2: Drizzle olive oil into a large pot of boiling salted (to taste) water. Add macaroni and cook according to the packaged instructions for 6 to 8 minutes, then drain well, and let cool.

STEP 3: Heat milk in a pot, then add 6 tablespoons of butter and flour, whisking slowly over low heat for about 2 minutes. Continue to whisk until the mixture thickens and is silky smooth.

Pro Tip: Do not boil the milk, you’ll want to keep it at low heat, not scorching it.

STEP 4: Remove the liquid mixture off the heat and add in both cheeses and seasonings, whisk together until smooth.

STEP 5: Add the cooked macaroni and lobster meat into the cheese mixture, and stir together.

STEP 6: Take 1 tablespoon of butter and coat 10-inch cast iron evenly, ensuring the pasta does not stick to the pan.

STEP 7: Slowly add the cheese, lobster, and lobster mixture into the cast iron.

STEP 8: Combine the remaining 1 tablespoon of butter and breadcrumbs and sprinkle on top of the macaroni. Bake for 30 to 35 minutes, until the sauce is bubbly, and the breadcrumbs and macaroni has a golden crust on top.

STEP 9: Serve and enjoy!

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XO, Analise

Recipe: Loaded Smashed Red Potatoes

“The most important thing for me is to really buy the best ingredient.” - Wolfgang Puck

Potatoes are so extremely versatile - and loaded smashed red potatoes are one of my favorite ways to enjoy them.

This is the perfect dish to share with someone, or to enjoy solo. What I love most about this recipe is that you can change and modify it so easily. You can swap out the protein or cheese to your liking - the options endless. For this dish I used bacon, but you can easily substitute it out with chicken if you’re not a fan of pork. I truly hope you love this recipe, check out the directions below!

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What You’ll Need:

• 1 pound of baby red potatoes

• sea salt, to taste

• cracked black pepper, to taste

• 1/4 cup of olive oil

• 1/2 cup of chopped green onion

• 1/4 cup of grated parmesan cheese

• 6 slices of bacon, chopped and crumbled

• sour cream (optional)

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Directions:

STEP 1: Preheat oven to 425º. Place potatoes in a large pot and cover them fully in water. Season with salt.

STEP 2: Bring potatoes to a boil and boil until tender, approximately 10-15 minutes. Drain the pot, and let potatoes cool.

STEP 3: Transfer potatoes to a lined baking sheet with parchment paper. Lightly drizzle olive oil, and season with salt and pepper. Toss potatoes until totally combined with seasoning and olive oil is evenly distributed.

STEP 4: Then, smash the potatoes, and put them immediately in the oven.

Pro Tip: For smashing the potatoes, use the bottom of a drinking glass or mason jar. Also, you can use a large spoon or fork to flatten out the potatoes.

STEP 5: Bake potatoes until crispy, for about 20 to 25 minutes more. Occasionally flipping them to ensure they get crispy and are golden brown.

STEP 6: Once done, remove potatoes from the oven, and transfer them to a plate, top with cheese, bacon, green onion, and sour cream if you desire.

STEP 7: Serve and enjoy!

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XO, Analise

Recipe: Fried Macaroni & Cheese Balls

“I eat whatever I want. I like bread and cheese and wine, and that makes my life fun and enjoyable.” -Gwyneth Paltrow

Who doesn’t love Mac & Cheese? The gooey cheese is to die for! With Thanksgiving now over, I’m doing a little spin on this dish - Fried Macaroni & Cheese Balls. This appetizer is a great way to repurpose a homemade classic dish into something super fun. It’s so easy to make, and perfect to enjoy anytime of the year!

I’m breaking this recipe into two parts: making macaroni and cheese from scratch, then creating and frying the balls.

A yummy plate of fried macaroni and cheese balls.

Part 1: Macaroni & Cheese

What You’ll Need:

• ½ cup grated parmigiano-reggiano cheese

• ½ cup smoked gouda cheese

• ½ cup swiss cheese

• 1 cup shredded gruyere cheese

• 1 cups shredded cheddar cheese

• 4 tbsp all-purpose flour

• 4 tbsp butter

• 2 cups half & half

• 1 tbsp salt

• ½ tsp onion powder

• ½ tsp black pepper

• ¼ tsp cayenne pepper

• ½ tsp dry mustard

• 1 lb dried pasta of your choice

Step 1: Begin to boil your pasta in water for about 4 minutes. You want it undercooked because it will continue cooking in the fryer when you make your balls.

Pro Tip: Season your pasta water with salt before adding in your pasta! Use about a teaspoon per 1 lb of pasta.

Step 2: In a large saucepan, melt the butter over medium/high heat. Once the butter begins to foam, being adding in the flour gradually. Also, whisk quickly so that it forms a paste. This should cook for about 1 minute to get the “raw” flour taste out.

Step 3: Then begin adding in your half & half, while continuing to whisk removing any lumps - you want this mixture nice and smooth. You will notice that it’ll begin to thicken as you whisk in the half & half. Continue this process for about 3-5 minutes.

Pro Tip: Season your mixture - salt, pepper, cayenne pepper, dry mustard, and onion powder are your friend for this sauce!

Step 4: Add in all of your cheese gradually and stir it in slowly.

Pro Tip: Add in a variety of cheese to give your sauce a nice balance - or just use your favorite cheese!

Step 5: Once your sauce is good to go, toss in your macaroni and ensure each piece is covered in the cheese sauce.

Normally once this step is complete, I begin the baking process for my macaroni and cheese, but for this recipe, we are going a different route!

Step 6: Transfer the macaroni and cheese sauce mixture to a baking dish and place in the fridge immediately. You’ll want this to be cool in order to begin forming the balls.

Pro Tip: Keep the dish in the fridge for about 6 hours - this will be long enough for the cheese and noodles to solidify.

Part 2: Creating the Fried Macaroni & Cheese Balls

What You’ll Need:

• All-purpose flour

• Seasoned panko breadcrumbs

• 2 eggs

• 2 tbsp water

• 1 tbsp salt

• ½ tsp black pepper

• ¼ tsp cayenne pepper

• Canola Oil

• Chives (optional for garnish)

• Grated parmigiano-reggiano cheese (optional for garnish)

Step 1: Upon removing the dish of mac and cheese from the fridge, begin setting up your workstation. Organize 4 dishes for the following items:

1. Seasoned all-purpose flour (mix the flour with all of the seasonings listed above)

2. Egg and water mixture

3. Seasoned panko breadcrumbs

4. Resting place for the breaded mac and cheese balls

Pro Tip: Keeping an organized workspace helps with the perfect assembly of this dish.

Step 2: Begin scooping the mac and cheese by hand and forming them into balls. Once you have hand rolled each ball, dip them one by one into the seasoned flour, then the egg and water mixture, and finally the seasoned panko breadcrumbs. Repeat this until you have dipped each ball.

Pro Tip: Place each breaded fried mac and cheese ball onto parchment paper, that way the breading sticks to the ball and does not fall off.

Step 3: After all of the mac and cheese balls are breaded, I do recommend storing them in the freezer overnight, or at minimum 8 hours.

Pro Tip: Placing them in the freezer will help ensure that the breading does not fall off during the frying process.

Step 4: Once your mac and cheese balls have sat in the freezer for the preferred amount of time, prepare your canola oil, and ensure that it heats up to 400 degrees.

Step 5: Begin placing your balls into the pot or fryer, for about 6-8 minutes. You’ll see when they are ready as the panko breadcrumbs have a golden color on them.

Step 6: Let the balls cool for about 4 minutes, then plate, and garnish with chives, sea salt, as well as grated parmesan cheese.

Step 7: Serve, share, and enjoy!

The finished product - fried macaroni and cheese balls, garnished with chives and parmesan cheese

XO, Analise

The A-List

"Life is too short not to celebrate nice moments!" - Jurgen Klopp

Enjoying the most delicious cheeses, and pairing them with the perfect wines at Tinto Wine & Cheese!

My lovely hibiscus plants are finally blooming on our front porch! 

Two glasses of Merlot from Rosemont Vineyards.

A gorgeous bouquet of flowers from a dear friend in celebration of my promotion.

A surprise gift from my sweet husband.

The most lovely wine wall at Mermaid Winery, in Downtown Norfolk.

One of the most delicious glasses of red wine at a new favorite restaurant, The Buthcer's Son.

Happy Friday everyone! It has been super busy lately, but I wouldn't trade it for the world. We are gearing up for Father's Day, and finalizing summer plans with friends and family.

It is an exciting time for us. G and I are settling into our new jobs, while making sure we balance time together.

I hope you all have a fantastic weekend!

What's new with you guys?!

XO, Analise