Lobster & shrimp paella

Lobster tails	2
Butter, unsalted, melted	½ cup
Paprika, ground	1 teaspoon + 1 teaspoon
Salt	½ teaspoon
Pepper, freshly ground	½ teaspoon
Onion, finely chopped	1
Olive oil	5 tablespoons
Garlic, finely chopped	5 cloves
Tomatoes, peeled, chopped	2
Sugar	½ teaspoon
Saffron threads	Good pinch
Arborio rice	2 cups
Fish or chicken stock	3 cups
Wine, dry white	1 cup
Shrimp in shells	12

1. Preheat the broiler on high. 
2. Cut the tails lengthwise, and split apart; place on a baking sheet. 
3. Pour butter over, and sprinkle with paprika, salt, and pepper. 
4. Broil for 5 to 10 minutes, until nearly cook through; set aside. 
5. In a 16-inch paella dish over medium-high, heat the oil, and then fry the onions, stirring often. 
6. Stir in the garlic, and before it browns, add the tomatoes. 
7. Add the sugar, and salt to taste, paprika, and saffron; stir well, and cook the tomatoes until reduced to a jam-like sauce and the oil is sizzling. 
8. Add the rice, and stir well until all the grains are coated. 
9. In a saucepan, bring the stock to a boil; pour over the rice, bring to a boil, and adjust seasonings. 
10. Stir well and spread the rice out evenly; do not stir again. 
11. Cook the rice over low heat for 18 to 20 minutes, rotating the pan occasionally to ensure the rice cooks evenly. 
12. Lay the shrimp on top after 10 minutes, and turn when they become pink on the first side. 
13. Add a little more hot stock toward the end, if the rice seems too dry or you hear crackly noises before you are done. 
14. Slice the lobster into bite-sized chunks, and arrange around the shrimp; cover with foil until ready to serve.

Strawberry lemonade

Water	1 cup +
Sugar	1 cup
Lemon juice	2 cups + zest of 1
Strawberries	2 pints

1. In a small saucepan over medium heat, combine sugar and 1 cup of water; stir occasionally until it simmers, and then set aside to cool. 
2. Rinse and remove the stems from the strawberries; puree in a blender, and then pour into a large pitcher. 
3. Add the lemon juice and zest, and then the cooled simple syrup. 
4. Fill the pitcher with water, or to taste, and then chill in the refrigerator. 

If you are bored and have extra strawberries, using a silicon mold, add a berry to each section with a bit of zest and water, and then freeze to create ice cubes. Or, simply drop in a few frozen strawberries.

For the exceptionally bored (and of the legally required age), add 1 1/2 ounces of vodka to each glassful.

Raspberry flaugnarde

Flour, all purpose	½ cup
Sugar	¼ cup + 2 tablespoons
Salt	Pinch
Eggs	3
Butter, unsalted, melted	3 tablespoons
Lemon, zest only	1
Milk	¼ cup + 2 tablespoons
Raspberries	3 cups
Sugar, confectioners’	Dusting

1. Preheat the oven to 350°F. 
2. Butter a 9-inch gratin dish. 
3. In a bowl, whisk the flour, sugar, and the salt. 
4. Whisk in the eggs, butter, and zest until smooth. 
5. Add the milk, and whisk until light and smooth, about 3 minutes. 
6. Pour the batter into the gratin dish, and top with the raspberries. 
7. Bake for about 30 minutes, until the flaugnarde is set and golden. 
8. Let cool slightly. 
9. Dust with confectioners’ sugar, cut into wedges, and serve.

Recipe from Food & Wine April 2010, but I corrected the name based on my Wikipedia research..

Healthy Asian pork & rice

Chops
Garlic, halved	4 cloves
Soy sauce	2 tablespoons
Sugar	2 tablespoons
Oil, vegetable	1 tablespoon
Pork chops, thinly sliced	8
Salt
Pepper, freshly ground
Choy
Chicken broth, low sodium	½ cup
Cornstarch	2 teaspoons
Oil, vegetable	1 tablespoon
Garlic, minced	2 cloves
Bok Choy, baby, stems trimmed	2 pounds
Salt
Pepper, freshly ground
Rice
Rice, sushi	1 ½ cups
Water	2 cups
Oil, vegetable	1 tablespoon
Ginger, julienned	¼ cup

Chops

1. Place the garlic, soy sauce, sugar, and oil in a mini-food processor, and process until the garlic is puréed. 
2. Place the pork chops on a rimmed baking sheet, and pour the marinade over them; turn to coat the chops.
3.  Let stand at room temperature for 15 to 30 minutes. 
4. Season the chops with salt and pepper, and grill over high heat until charred and just cooked through, about 2 minutes per side.

Choy

1. In a bowl, whisk the broth with the cornstarch. 
2. In a large skillet, heat the oil. 
3. Add the garlic, and cook over high heat until fragrant, about 20 seconds. 
4. Add the bok choy, and stir-fry until the leaves start to wilt, about 2 minutes. 
5. Add the broth, and cook, stirring, until slightly thickened, about 30 seconds. 
6. Remove the boy choy from the heat, and season with salt and pepper.

Rice

1. Place the rice in a small saucepan, rinse well, and drain. 
2. Add the 2 cups of water to the rice, and bring to a boil. 
3. Cover, and cook over low heat for about 13 minutes, until the water is absorbed and the rice is tender. 
4. Remove from the heat, and let stand, covered, for 5 minutes. 
5. Fluff the rice, and cover again. 
6. Meanwhile, in a small skillet, heat the oil. Add the ginger, and cook over low heat until golden brown, about 5 minutes. 
7. Stir the ginger into the rice. 
8. Plate the rice with choy on the side, and chops on the top.

Recipe from Food & Wine April 2010.

Smoked salmon deviled eggs with sour cream & chives

Filling
Mayonnaise	3 tablespoons
Sour cream	3 tablespoons
Mustard, Dijon	½ teaspoon
Garlic, minced	1 teaspoon
Salt	¼ teaspoon
Chives, thinly sliced	2 tablespoons
Salmon, smoked, minced	¼ cup
Topping
Chives, thinly sliced	3 tablespoons
Onions, red, finely minced	3 tablespoons
Vinegar, seasoned rice	1 tablespoon

1. Twelve hard boiled eggs.
2. Halve the eggs lengthwise, and transfer the yolks to a mixing bowl. 
3. Set the white halves on a platter, cover, and refrigerate. 
4. With a fork, mash the yolks to a smooth consistency. 
5. Add the mayonnaise, sour cream, mustard, garlic, and salt; mix until smooth. 
6. Stir in chives and salmon until evenly mixed in. 
7. Taste and season accordingly. 
8. Spoon the mixture into a pastry bag fitted with a large plain tip, and then pipe evenly into the whites.
9. In a small bowl, mix the chives, onions, and vinegar. 
10. Top each egg half with about ¾ teaspoon.

Recipe from D'lish Deviled Eggs by Kathy Casey.