Cioppino(esque) Lobster Lasagna
Serves 6
Ingredients:
- 3 cups Cioppino Sauce
- 7 ½ ounces Ricotta Cheese
- 1 Egg
- 1 cup shredded Fontina Cheese
- ½ cup shredded Mozzarella Cheese
- ½ cup grated Parmesan Cheese
- ½ tablespoon minced Garlic
- 1 tablespoon chopped fresh Parsley
- ½ teaspoon freshly ground black pepper
- 1 package (9 oz.) of Lasagna Noodles, prepared according to package directions
- 1 pound cooked and cubed Lobster meat
- 2 cups cleaned chopped Spinach
- ½ cup whole Basil Leaves
- Preheat the oven to 375 degrees and Grease a 9x13 inch baking dish.
- In a large bowl, stir together the ricotta cheese, egg, half of the Fontina, half of the mozzarella cheese and half of the Parmesan cheese. Mix in the garlic, parsley and pepper.
- Spread 1 1/2 cups of Cioppino sauce in the bottom of the prepared baking dish. Top with a layer of lasagna noodles. Arrange 1/3 of the lobster meat over the noodles, cover with 1/3 of the ricotta cheese mixture, then 1/3 of the spinach, then basil and then another layer of Cioppino sauce. Repeat this process two more times ending with sauce on top. Sprinkle the remainder of the Fontina, mozzarella and Parmesan cheeses over the top. Give the whole pan a gentle shake to get everything settled in.
- Bake, covered loosely with aluminum foil, for 45 minutes. Remove the foil and continue baking for an additional 10 minutes or until the top is browned. Let stand for 10 minutes before serving.
Ingredients:
- ¼ cup Olive Oil
- 1 small Onion, chopped
- 2 cloves Garlic, minced
- 1 16 ounce can Tomatoes
- 1 cup Red Wine
- 1 cup Tomato Juice
- 1 cups Clam Juice
- 1 4 ounce can Tomato Paste
- Salt and Pepper to taste
- In a large pot, sauté onions on medium heat in olive oil until soft. Add the garlic and sauté 1 minute more. Add canned tomatoes, red wine, tomato juice, clam juice and tomato paste. Bring to a simmer and cook uncovered until mixture is reduced by half. Add salt and pepper to taste.
"Hot, Spicy & Sweet" ideas for Valentine's Day at home, by Ryan Scott
How to spice up Valentine's Day without breaking the bank:
- Have a picnic in the living room instead of sitting at the table.
- Make dessert together - or prepare bon bons and truffles yourself ahead of time with very simple recipes.
- Make one-pot wonders done in casserole dishes that both of you can share and feed each other.
- Make sexytini drinks: Chocolate martinis, Champagne or sparkling drink concoctions, like a twist on a mimosa using berries to make them red and sexy.
Ryan Scott, 30, zeroed in on his desire to be a chef at the early age of nine when the "toys" at the top of his Christmas list included kitchen utensils, a wok and food dehydrator. Growing up in Modesto, California, he developed a passion for the culinary arts and, at the same time, shaped his well-honed competitive side as a star player on the Los Banos High School varsity basketball team. Seeking to be the best at any early age, he entered the prestigious California Culinary Academy (CCA) in San Francisco in 1999. Ryan's professional career began with a one-year internship at the acclaimed Bistro Roxy in Reno, Nevada. In 2001 the enchantment of Hawaii and its array of opportunity compelled him to move out of the landlocked Central Valley to the island of Maui, where he leaped head-first into Polynesian cuisine and took full advantage of his surroundings, eventually staged under two of Hawaii's finest chefs, Peter Merriman and Alan Wong.
A 2001 graduate of the California Culinary Academy, Scott has cooked and learned in the kitchens of many of the country's best chefs. He was a line cook at Restaurant Gary Danko, and staged with Daniel Boulud at Daniel in New York, Charlie Trotter at Trotter's in Chicago, and Suzanne Goin at Luques and A.O.C. in Los Angeles. In late 2005, he joined the Myth restaurant group and launched its successor, Myth Café two months later. Myth Café became an ultimate hot spot for foodies and the lunch crowd in San Francisco and was named one of the top dining destinations for California cuisine by San Francisco Magazine, within the its first three months of opening. In late 2007 Scott was cast as one of 16 contestants on Bravo television's national, top-rated reality cooking show, "Top Chef." Shot in Chicago and judged by some of the country's most famous chefs, the show was an exhilarating, highly educational and singular experience for Scott and his fellow contestants.
Ryan joined Mission Beach Café in June 2008. During his stint at Mission Beach Café, it was recognized as a top brunch destination by 7x7 Magazine. In addition, his efforts at Mission Beach Café were noticed by USA Today and Zagat.
Ryan works extensively with many community organizations, donating time and cuisine, such as Meals On Wheels of San Francisco, Inc., and Make-A-Wish Foundation. The American Heart Association, the Guardsman Association and Ryan Scott's Annual Thanksgiving Bag Lunch Giveaway are just a few other notable contributions.
Ryan's current ambition and passion and efforts have been development into his catering company, RyanScott2Go. His website is http://www.ryanscott2go.com.
