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The Makeover of Matt Light
Cooking a la Matt Light
Poached Pear in Red Wine

2 Bartlett pears
2 cups red wine
1 cup corn syrup
1 cinammon stick
zest of 1/4 orange

peel and core pears(leave stem remaining)
stand pears with stem up in a small sauce pan
add wine and corn syrup
add cinammon stick
add about half of your orange zest
place pan on stove over low heat
turn pear regularly until it has become fork tender
remove and chill pears
over medium heat reduce the remaining liquid in your
sauce pan until it becomes a thick syrup
coat your dessert plates with the syrup
place each pear in the middle of each plate
add remaining orange zest and whipped cream, and serve
Baked Stuffed Lobster

Select 2 (2 lb) lobsters
1/2 lbs. sea scallops
1/2 lbs. shrimp(21-25 count)
1 red pepper
1 green pepper
1 yellow pepper
1 white onion
1 bay leaf
1 teaspoon paprika
1 cup white wine
1/4 cup lemon juice
1 cup sherry
2 sleeves ritz crackers
2 sleeves saltine crackers
1 stick butter
salt and pepper to taste

finely chop peppers and onion and saute
in a large pan with the stick of butter
when onions begin to become translucent
add paprika, salt and pepper, bay leaf,
lemon juice, sherry, and white wine until
all the vegetables are tender
while still hot strain the vegetables and reserve
put liquid back on stove and saute scallops and shrimp
until 3/4 cooked
crush saltines and ritz crackers in a large mixing bowl
add sauteed vegetables
until crackers can be easily packed into lobsters