Lobster Roll

Nothing says summer like a good lobster roll. There are several rules to a good lobster roll.

Rule #1: Don't be stingy - I want to see huge claws of meat hanging out of my lobster roll.
Rule #2: Don't over mayo - you really don't need a lot . Just enough to bind everything together.
Rule #3: ALWAYS toast and butter your bun! It's the summer people - don't mess around.

This past weekend I was double fortunate to have several amazing lobster rolls AND attend the wedding of two great friends, Dave and Rachel. Cheers to Dave and Rachel, may your married life be filled with endless amounts of lobster rolls.


Lobster Roll
Serves 4

(4) 1 1/4 - 1 1/2 Lb Lobsters (yielding approx 32 oz of meat)
3 Tbs Mayo
1/2 C Celery, chopped finely
4 Hot-dog Buns, Toasted and buttered

Steam or boil the lobster until fully cooked, approx 12-14 mins.

Once the lobster is cooled and cooled roughly chop the tail meat and combine with claw meat in large bowl. Mix in mayo and celery. Add salt and pepper to taste.

Toast hot-dog buns and while still warm pile on lobster meat and enjoy immediately.

The Master Cleanse

A little love for my friends who are suffering as they drink their meals for the next 10 days - don't feel bad for them - this is all self-inflicted!!!

A little suggestion for when times get tough... change things up a bite, I mean bit (opps sorry, Freudian slip).

Frozen Lemonade

Water
Lemon juice, fresh
Maple Syrup
Ground Cayenne Pepper

Follow your usual proportions and mix all ingredients to your liking. Pour lemonade into a shallow baking dish and place in the freezer (lemonade shouldn't be more than 1" deep int dish). Every 2 hours stir the lemonade with a fork, as it begins to solidify and freeze you can actually scrap the lemonade as you would a granita.

Enjoy!

Watermelon and Feta Salad

Summer is just around the corner and the markets are stocked with summer fruits. Watermelon is one of my favorites and a bee-line to make childhood. I can remember so many summer days and nights chomping on giant wedges of watermelon, and having seed spitting contests with my brother and cousins. I'm happy to report that I have stopped spitting food for sport, and that I have discovered even more ways to enjoy this summer fruit.


Watermelon and Feta Salad
1 small - med Watermelon, cubed
1 4 - 6 oz package of Feta Cheese, cubed
1 Tbs Mint, julienned (could be substituted with parsley)
Salt and Pepper to taste
1 small Red Onion, optional
1/2 C Kalmata Olives, optional

Carve the watermelon in cubes, they should be somewhere around the size of a golf ball. Using your fingers, crumble the feta cheese. In a large bowl toss the watermelon and cheese. Sprinkle with mint, salt and pepper.

If using the red onion, slice into very thin ring using a mandolin and toss with salad.

If using kalamata olives, make sure they are pitted and slice in half, toss with salad.

Strawberries and Balsamic Vinegar

Now that strawberries are in season, I'm seeing them all over dessert menus at my favorite restaurants. But I also like to enjoy them as an anytime snack. Here is an unexpectedly delicious way to bring out the intense flavor of the strawberry.

Strawberries and Balsamic Vinegar
1 Pt. Strawberries, hulled
1-2 tsp Balsamic Vinegar
Sugar to taste, Optional

Hull the strawberries. If they are not at their peak of sweetness you may want to sprinkle a little bit of sugar - this a a personal preference, I tend to leave it out. In a medium bowl (nothing metal - it oxidizes the strawberries and vinegar) mix the strawberries with the vinegar - adding 1 tsp at a time and tasting in between. Make sure that you're using your best balsamic vinegar, because it isn't being cooked, it needs to be the highest quality and best flavor.

The strawberries can be eaten right away, or they can be left to macerate in the fridge (should not be left in fridge for more than 1 hour as the strawberries will start to break down).

To serve, you can eat them right out of the bowl as a refreshing snack or dessert. The strawberries can also be quartered and served on some small toasts with goat cheese as an hors' dourves. They also make a fabulous topping for panna cotta.

Grilled Mexican Corn

I love corn. I love corn bread, corn flakes, corn chips, corn ice cream (don't knock until you've tried it). But it's hard to beat fresh corn on the cob. It's a classic and perfect on it's own. However if you're feeling bold you have to try grilled Mexican corn. It works with the "grill everything" philosophy of the summer and is easy and delicious.


Grilled Mexican Corn
4 Ears of Corn, on the cob and shucked
2 Tbs Sour Cream
2 Tbs Mayonnaise
1/4-1/3 C Cotija, grated (you can substitute Queso Fresco)
Ground Chipotle
1 Lime, quartered into wedges

I pre-cook the corn either in boiling water (or honestly in the microwave wrapped in plastic for 2 mins/ear). On a hot grill, slightly char the corn on all sides.

While the corn is grilling, combine the sour cream and mayo in a small bowl.

Once the corn is grilled, spread the mayo and sour cream mixture liberally on all sides. I find a pastry brush is the best tool for th job. Sprinkle the corn with cheese (I like extra, but you can use as much or as little as you like). Lightly dust the corn with ground chipotle and spritz with lime.
Serve immediately.

Tuna Salad for Grown Ups

Something about the spring really makes me want fried, greasy, buttery goodness. But we can't! Or at least not all the time. Here is a great salad that I have whipped up more than once recently and I'm still not bored of it.

Tuna Salad for Adults
1 large salad (meant for a dinner)
4-6 oz Tuna Steak 1" Thick
1 Romaine Heart
1/2 Avocado
1 Carrot, peeled and diced
1/4 C Feta Cheese, crumbled (I have also substituted this for Queso Fresco)
Salad Dressing (recipe below)

Rip the romaine into bite-sized pieces into bowl. Scoop out bite sized bits of the avocado and arrange on top of salad. Sprinkle with the carrot and crumbled cheese.

In a SUPER hot skillet (preferably cast iron or just use a grill) sear the tuna. I like to eat mine rare, so about 2-3 mins per side is good enough for me. Sliced the warm tuna into strips and arrange over the salad. Drizzle salad dressing over everything and serve immediately.

Chocolate Pie

Falling in love with my husband was easy - falling in love with his family was even easier. I remember when I tasted his mother's chocolate pie for the first time - it was love at first bite. Ever since I have requested it at every family get together. It's a simple recipe and I have never met anyone that didn't love it. This chocolate pie recipe shouldn't be confused for chocolate cream pie or chocolate mousse. This is more of a chocolate custard and honestly, it's better than the aforementioned chocolate confections.

My Mother-in-law's Chocolate Pie
1 Graham cracker crust
4 0z semi-sweet chocolate
1/4 C butter
14 oz. sweetened condensed milk
2 eggs, lightly beaten
1/2 C very hot water, but not boiling
1 tsp. vanilla
pink of Salt

Preheat the oven to 350. Melt the chocolate and butter in the microwave, in 30 sec. increments. You don't want to nuke the chocolate all at once, it could burn and turn bitter.

In a large mixing bowl, combine the sweetened condensed milk and chocolate mixture. Stir in the remaining ingredients.

Pour filling into crust and bake for 40 - 45 mins. The pie is done with a toothpick is inserted and comes out clean. Let the pie cool for about 30 mins (this is the longest 30 mins of your life).

You can serve with whipped cream, but I like to eat it plain.