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Happy 2010!

I hope everyone was able to ring in the New Year with those you like and got to drink lots of champagne! I certainly did and it was wonderful feeling.

To start off our night on a celebratory right note — I made a very sophisticated dinner: roasted lobster tail, roasted asparagus and garlic mashed potatoes. It was such a great treat to share with my friends Heather and John who were visiting from Seattle. And the meal thoroughly satisfied my palate because there were no left overs. This was my second or third attempt at cooking lobster and I think by far this is the winner (giving myself a round of applause). Anyhow…

This year, I have decided to set a couple few New Year’s resolutions. I have given up on the “working out,” “having a flat stomach” or “to cut down on alcohol consumption” type of resolutions because that is just setting myself up for failure from day one. I already work out walking around town, dodging people traffic and I will be on two soccer teams this winter (indoor and outdoor). And occasionally on the weekends Jason and I go jogging along the Hudson River. I think that will suffice in terms of staying physically fit. For this year — I am going to continue to do things I love and am passionate about.

My New Year’s resolutions are the following:

  • To keep on cooking good food and to continue sharing it with friends and you, my readers.
  • Visit Laos and complete my Lao cookbook
  • To buy a plane ticket for my mom to come visit me and show her my new hometown and,
  • Take Hip Hop classes! Yes — you read that right! I am going to be pop-locking and break dancing my way through the dance floor in NYC. I will be in the middle of the dance floor with people watching. Not me watching others (laughing out loud right now). It will be a sight to be seen but I have already found a place that teaches Hip Hop 101 in Midtown. I can’t wait to start doing the right moves on the dance floor or at home in my living room.

What are your New Year’s resolutions? A part of me didn’t want to set any resolutions but it never feels right because it’s a tradition and something to look forward to. Now, let’s see if I can accomplish it all (you will be updated via blog).

Roasted Lobster Tails
Serves 4

3 to 4 fresh Lobster Tails
Extra Virgin Olive Oil
Salt & Pepper

Directions:

  1. Preheat oven at 450 degrees.
  2. Bring a pot of water to a boil and dunk the tails for 3 minutes. The tails will not be fully cooked so, don’t fret.
  3. Bring the lobster tails to a sturdy cutting board and half the lobster tail with a really sharp knife. It will be hot so let the tails cool down before handling.
  4. I recommend that you have the shell side down and slowly start from the top part of the tail with your knife and gently press downwards.
  5. Once they are all halved, place on a baking sheet with shell side down — generously drizzle with olive oil and season with salt and fresh ground pepper.
  6. Bake for 12-15 minutes until the meat is nice and white with a little golden touch.
  7. Serve on a platter with melted butter for the dipping sauce (Oh man! I want to eat it right now).

Mashed Garlic Potatoes
Serves 4

8 medium-sized russet potatoes
10 garlic cloves
1/4 cup of heavy whipping cream
1/2 stick of unsalted butter
Salt & Pepper for taste

Directions:

  1. Peel potatoes and cut into quarters and bring a pot of water seasoned with salt to a boil.
  2. Peel the garlic cloves (when garlic is boiled it gives off a sweet gently garlic taste) and toss into the boiling water with the potatoes.
  3. It will take approximately 10 minutes and test the potatoes with a fork to ensure it’s thoroughly cooked. If you insert your fork into a piece of the potato and it goes in smoothly your potatoes are cooked.
  4. Drain the potatoes and garlic. Bring back to the pot and add the heavy whipping cream and butter.
  5. Mash all the ingredients with a potato masher. I personally like to have little chunks of potatoes but if you like it smooth, feel free to puree it in a blender.
  6. Season with salt and pepper and that’s how easy it is!

Roasted Asparagus
Serves 4

Here’s the recipe from one of my last posts when I wrapped it with prosciutto for brunch (omit the prosciutto) and squeeze lemon on to the asparagus.

To great food and a very Happy New Year, my friends! Cheers.