Look here for the latest gourmet creations from chef Greg Parks. We will post his newest culinary inventions and the most popular seasonal entrees.
Lobster Wrapped in Cabbage With Buerre Blanc Sauce
3-2 lb. lobsters
1 head of cabbage
12 tsp. melted butter
1/2 lb. butter, cut into cubes
4 shallots, chopped
1 1/2 cup white wine
1 cup heavy cream
salt and pepper
Plunge the lobsters into a large pot of boiling water for 7 minutes. Cool under cold running water. Remove the meat from the shells and cut crosswise into 1/2" slices.
Take 12 large leaves from the cabbage and blanch them in a pot of salted boiling water until tender. Drain the leaves and dry flat on towels.
Remove the large central rib from the cabbage leaf, place on a work surface and overlap the two sides where the rib was removed to make a continuous surface. Place the divided lobster on each cabbage leaf. Fold the cabbage leaf around the lobster to make a packet. Put the packets, folded side down, into a baking dish. Put 1 tsp. of melted butter on each packet.
Preheat oven to 400 degrees.
Combine the wine and shallots in a stainless saucepan and reduce until almost all the liquid has evaporated. Add the cream and reduce until 1/3 cup remains. Strain sauce through fine cheesecloth and return to stainless pan.
Cook the cabbage packets in the preheated oven until warm (about 5 minutes).
Place the sauce over low heat and whisk in the butter cubes, one at a time. Season with salt and pepper. Place the cabbage packets on warm plates and surround each packet with sauce. Serve immediately.
Gilfeather Turnip Soup with Spinach
1/4 lb. Butter
3 lb. Gilfeather turnip, peeled and chopped
4 large onions chopped
8 cups chicken stock
1 cup half & half
tsp. freshly ground nutmeg
Salt and pepper to taste
2 lb. spinach, de-stemmed and washed
Melt the butter in a 5-quart kettle. Add turnips and onions and sautee over medium heat for 10 minutes, stirring frequently.
Add the chicken stock and simmer about 60 minutes or until turnips are tender. Add the spinach and cook 5 minutes.
Remove the solids from the kettle and puree them in a food processor. When pureed, put through a food mill or sieve, then return the sieved mixture to the pot.
Add half & half, nutmeg, salt and pepper. Mix well. Add water if soup is too thick. Adjust seasoning.