Lobster Tails Served At The 2013 Obama Inaugural Luncheon Food

LOBSTER TAIL

Steps:

• Heat frying pan and add 1/2 cup of water. Rinse the lobster. Open the lobster tail in butterfly form and sprinkle with salt and pepper, to taste. Place the lobster tail in the frying pan. Cover. Steam cook for 8 minutes. Serve with clarified hot butter.

HUDSON VALLEY APPLE PIE SERVED AT 2013 OBAMA INAUGURAL LUNCHEON

Steps:

• Pie dough:.
• In a mixing bowl for a mixer, cream the butter and sugar until mixed well. Fold in egg.
• Combine the flour and salt and fold into the butter mixture.
• Add the water 1 teaspoon at a time until the dough "pulls together".
• Wrap dough tightly in plastic wrap and allow to "rest" in the refrigerator for at least 1 hour (this can be made up to 2 days in advance).
• Portion dough into 10 equal parts and roll out thin, approximately 1/4 inch thick and place in individual metal ring mold or aluminum pie shells.
• Filling:.
• Combine sliced apples,mustard, cinnamon, cornstarch and vanilla in a mixing bowl.
• Layer the apples into pie dough until apples are piled higher than the sides of each pie shell (the apples will drop as the pies bake).
• Top each pie with Cinnamon Crumble (recipe featured separately on Food.com) and bake at 350 degrees for 25-30 minutes.
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• Note: this can be made as one pie. It will probably need to bake for a total of 1 hour.

CLAM CHOWDER SAUCE SERVED AT THE 2013 OBAMA INAUGURAL LUNCHEON

Steps:

• Combine shallots, garlic, dry white wine and clam juice in a bowl.
• Place a large heavy-bottomed pot on high heat for 3-4 minutes.
• Carefully place the clams in the bottom of the pot. Pour shallot-wine liquid over the clams quickly and cover with a lid. The clams will begin to open after a few minutes.
• Once the clams are opened, remove the pot from the heat and place clams in a bowl to cool, reserving the shallot liquid.
• Remove clams from shells and roughly chop them to be added to the sauce at the last minute.
• Strain the shallot liquid and place in a clean saucepan on medium heat to reduce by half (roughly 1 quart).
• In a separate sauce pot, sauté the diced vegetables in the canal oil with salt and pepper for 3-4 minutes on medium heat.
• Add the clam liquid and heavy cream to the vegetables and bring to a boil. Reduce heat to simmer and allow sauce to reduce until it reaches your desired consistency and the vegetables are tender. The sauce should coat the back of a wooden spoon.
• Chop the fresh tarragon and add the tarragon and the chopped clams to the sauce and serve immediately.

SWEET POTATO HAY SERVED AT THE 2013 OBAMA INAUGURAL LUNCHEON

Steps:

• Heat oil to 350 degrees in a 1-gallon heavy-bottomed pot.
• Drain sweet potato and pat dry with paper towels. Slice each very thin and cut into fine strips and place in very cold water.
• Carefully drop a small handful of sweet potato strings in the fryer and allow to crisp and turn golden brown. Remove with a small strainer and place on clean paper towels to absorb the excess oil.
• Serve immediately.
• Read more at: http://www.food.com/members/subm/editr2?oc=linkback.

LOBSTER TAILS SERVED AT THE 2013 OBAMA INAUGURAL LUNCHEON

Steps:

• Combine all ingredients except the lobster tails in an 8-quart pot and bring to a boil.
• Place lobster tails in another 8-quart pot and carefully pour or scoop out the boiling liquid over the lobster tails. Allow to steam for 6 minutes or so.
• Remove the tails from the liquid and place in ice water for 5 minutes to stop the cooking process.
• Remove the tails from the ice water and remove lobster meat from the shell.
• Cut each lobster tail into 6 large pieces, place in an oven-safe dish and add 2 tablespoons of water to dish and cover with lid or foil. Refrigerate until ready to serve.
• Reheat lobster at time of service by placing in a 170-degree oven for about 15 minutes.
• Serve.