Daily Fare with Chef Rose

Daily Fare With Chef Rose!

Rose Isaacs is a native of Carroll County and lives in Carrollton with her husband Shawn and their son, Sebastian. She graduated from West Georgia Technical College in 2013 with a degree in Culinary Arts. After graduation, she began her career as a chef at the Carrollton Kroger Marketplace where she works in the bistro.

Grilled Lobster Tail with Garlic Butter

Recipe photos by Mark Steffey

Cooking this lobster on the grill is fast and easy. Pair with steak for a delicious surf and turf meal. Serves 4

Ingredients

4 lobster tails 1 stick salted butter at room temperature 1 clove garlic, minced 1 tablespoon chopped parsley 1/2 teaspoon paprika

Preparation

Preheat grill to medium-high heat.

In a small bowl, blend butter, garlic, parsley and paprika. Cover with plastic wrap and reserve.

Using kitchen shears, cut 3 to 4 lengthwise slits in underside of tail to loosen shell slightly. Cut top of lobster shell lengthwise down the center with scissors, leaving tail fin intact.

Cut shell at an angle away from the center of the tail at base of tail fin.

Loosen meat from shell, keeping the fin end attached. Lift meat and lay over shell. Place tails, meat side down on the preheated grill for 5 minutes.

Flip to shell side down and spoon a generous amount of the reserved butter over the butterflied tails.

Close the lid of the grill and continue to cook for another 5 minutes or until the lobster shell is red and the meat turns opaque.

Remove from grill and apply more butter to taste.

Grilled Fruit Salad

Recipe photos by Mark Steffey

Grilling fruit adds a delicious layer of flavor that pairs perfectly with a summer barbecue.” Serves 6 to 8

Ingredients

3 peaches 1/2 seedless watermelon 1/2 pineapple 3 kiwi 1/2 cup blueberries 1 cup strawberries, halved 1/2 cup raspberries or blackberries 1/2 cup vanilla yogurt for dipping, optional Fresh mint for garnish, optional.

Preparation

Slice peaches in half and remove pits. Slice watermelon, pineapple and kiwi into 1-inch-thick slices.

Working in batches, grill peaches, watermelon, pineapple and kiwi on high-heat for 1 minute on each side.

Remove and place on large platter or in a bowl.

Sprinkle blueberries, strawberries and raspberries over grilled fruit. Garnish with mint leaves.