Posts Tagged chives
There’s nothing like a good New England Lobster…roll. I’m calling this one a sandwich, because I do not favor putting this masterpiece in a hot dog roll. Yes, yes, I know that’s the traditional way of serving it. But I prefer to get rolls from a bakery or from the bakery section of my local supermarket.
Some people insist that you keep the ingredients to a minimum, basically serving the lobster with mayo, celery and some salt and pepper. I say nonsense. This is a delicious recipe, whether you buy your lobsters and boil them yourselves, or purchase lobster meat by the pound.
I hope you enjoy it!
4 cooked lobster tails and 8 claws and knuckles
1 cup of light mayonnaise
3 tbsp lemon juice
2 tsp lemon pepper seasoning
3 celery heart stalks, finely chopped
Healthy bunch of fresh chives, finely chopped
2 tsp Dijon mustard
1/4 tsp Tabasco Sauce
Fresh-ground black pepper
1.5 tbsp fresh chopped tarragon
Boston or Bibb lettuce
4 tbsp butter, softened
Cut your cooked lobster tails, claws and knuckles into bite-sized pieces and place them in a bowl. Add the mayo, lemon juice, lemon pepper seasoning, Tabasco sauce, black pepper, Dijon mustard, tarragon, chopped chives, and chopped celery. Mix thoroughly and place in the refrigerator, covered, for at least an hour before serving.
When you’re ready to serve, spread butter on the rolls and place them under the broiler in your oven. Remove when browned. Place several pieces of Boston or Bibb lettuce along the bottom and sides of the roll, and scoop on your lobster salad.
I love a lot of different kinds of food from different countries, but I’m no food snob. I don’t mind telling you that burgers and wings are two of my favorites. You don’t have to wait for the Super Bowl to enjoy wings. They’re great any time. In fact, it’s snowing out right now and I’m making these wings tonight.
This recipe is good for a dozen wings. Feel free to double or triple it for larger quantities of wings. I’m not going to tell you to marinate these wings for an hour or so. The idea here is to marinate overnight if possible…at the minimum six hours. The longer, the better.
12 chicken wings, trimmed and cut
4 cloves of garlic, minced
3 tbsp dark soy sauce
4 tbsp fresh lime juice
Zest of one whole lime
2 tbsp chopped fresh ginger (I often use the fresh ginger in the jar or the paste)
1 tbsp of honey
2-3 tbsp Sambal Oelek or Sriracha Chili Sauce (depending upon the heat level you want)
1 tbsp sesame oil
Wash the wing sections and pat dry.
Whisk all of the ingredients together with the exception of the chopped chives, and place the marinade in a plastic bag or bowl with the wings. Be sure that they are evenly coated. Marinate in the refrigerator overnight or, at the very least, for six hours. It’s a good idea to rearrange the wings a few times during the marinating process to ensure that they are marinating evenly.
Preheat the oven to 375 degrees. Place the wings and the marinade in a foil-lined pan and bake for 15 minutes. Turn the oven to “broil” and brown for an additional 10-12 minutes.
Place on a serving tray and top with chopped chives. Serve hot with lime wedges.
Salmon is incredible, and this dish can be made with either salmon fillets or salmon steaks. Frankly, I prefer the fillets, but that’s a personal choice. I’ve made this dish both ways. When cooking the fillets, I often have the skin removed because many people would rather not deal with the skin. However, fillets are much more tasty when you leave the skin on. It’s entirely up to you.
When we make this particular recipe, you need about a pound of fillets. If you’re making salmon steaks, you can cook four steaks. This is a delicious dish. Everything about the sauce works together well here, the dill, the mustard, and the capers.
16 oz salmon fillets or 4 salmon steaks
1 tsp finely chopped lemon peel
8 oz plain Greek yogurt
1/4 cup fresh chopped dill (or 2 tbsp dried dill weed)
2 tbsp Dijon mustard
2 tbsp chopped chives
2 tbsp capers
Pink Himalayan Salt
Fresh ground black pepper
Whisk together the lemon peel, Greek yogurt, dill, chives and Dijon mustard. Set aside for about 30 minutes.
After 30 minutes, heat up a heavy bottom pan on medium-high heat. Brush the salmon with the olive oil and season with pepper and pink Himalayan salt. While the fish is cooking, add the capers to the sauce.
Cook the salmon over medium-high heat for five minutes on one side, and from 5-7 minutes after turning. (It will take longer if you’re cooking salmon steaks.) The salmon should flake when touched with a fork.
Place the sauce on your plates and sit the salmon on top. This dish is awesome with my Oven-Roasted Asparagus!