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Noteworthy Nibbles - July 28-Aug. 4

YumSugar — Tue, 28 Jul 2009 14:00:27 -0700

Although I can't make it to the official celebration in Wisconsin, I'll be observing National Mustard Day this weekend. But I'm really salivating over the photos from the Maine Lobster Festival, and I'm curious to try a so-called Rocky Mountain oyster at the appropriately-dubbed Testy Festy. What looks most appetizing to you? Here's what's going on between now and next Tuesday in the food festival world.

Rockland, ME: Maine Lobster Festival - July 29-Aug. 2
Clinton, MT: Rock Creek Lodge Testicle Festival - July 29-Aug. 2
Seattle, WA: Taste of the Nation Seattle - July 30
Miami, FL: Taste of the Nation Miami - July 30
Atlantic City, NJ: Atlantic City Food and Wine Festival - July 30-Aug. 2
Norfolk, VA: 20th Annual Bayou Boogaloo & Cajun Food Festival - July 31-Aug. 2
Mammoth Lakes, CA: Mammoth Festival of Beers and Bluesapalooza - July 31-Aug. 2

To see the rest, read more.

Natchez, MS: Natchez Food and Wine Festival - July 31-Aug. 2
Deerfield Valley, VT: Deerfield Valley Blueberry Festival - July 31-Aug. 9
Mt. Horeb, WI: National Mustard Day Festival - Aug. 1
Vincennes, IN: Watermelon Festival & Jack Daniels Great American Grill-Off - Aug. 1
Loveland, CA: Gnarly Barley Brew Festival - Aug. 1
Cortland, NY: Cortland Arts and Wine Festival - Aug. 1
Penn Yan, NY: Fox Run Garlic Festival - Aug. 1-2
San Pedro, CA: Taste in San Pedro - Aug. 1-2
Kenosha, WI: Taste of Wisconsin - Aug. 1-2
Boulder, CO: Rocky Mountain Tea Festival - Aug. 1-2
New Orleans, LA: Taste of the Nation New Orleans - Aug. 2
Salt Lake City, UT: Taste of the Nation Utah - Aug. 2

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Name That Dish!

partysugar — Sat, 18 Jul 2009 06:00:34 -0700

If you aren't afraid of cooking with live lobster, you could make the dish pictured below. Do you know what it's called?

Are You Comfortable Cooking Live Seafood?

YumSugar — Fri, 17 Jul 2009 11:45:06 -0700

Since now's the ideal time to consume copious amounts of shore food, it's only natural that I've come across a good share of recipes for freshly steamed lobsters served with drawn butter or wok-fried crabs tossed in garlic sauce. But I've got a confession to make: Although I frequently cook and eat the fruits of the sea, I've never actually prepared live seafood. Why? Because I'm slightly afraid of getting pinched by monster claws (anyone seen Annie Hall?), or ending a crustacean's life in a way that's less than humane. Do you feel the same?

Yummy Links: From Lobster to Burgers

partysugar — Fri, 26 Jun 2009 06:50:27 -0700

Lobster: Get it while it's cheap! - The Atlantic
Meet TasteStopping, the website that takes Tastespotting's rejects. - Eat Me Daily
Spice things up with Padma's chili honey butter. - Serious Eats
What’s the right answer to “Can I bring anything?” - Chow
Deep dish blueberry maple French toast. Enough said. - Endless Simmer
The next time you host a baby shower be inspired by the letter B . - Hostess With the Mostess
In September, David Chang and Wylie Dufresne will let a group of French chefs take over their kitchens. - Eater
21 top-rated burger recipes, including beef, turkey, cheese, and veggie varieties. - Epicurious

Lobster Rolls Two Ways - Beginner and Expert

YumSugar — Wed, 17 Jun 2009 05:50:21 -0700

Lobster rolls might just be the world's most ideal on-the-go treat: they're highbrow yet informal, portable yet palatable, and, like all shore food, pair perfectly with a balmy breeze. For my next outdoor meal - likely to be a picnic at a Summer concert -I'll surprise everyone with these simple yet stunning sandwiches. If I have the time, I'd love to steam live lobster myself and make my own mayonnaise for the freshest roll in town - but if I don't have the bandwidth, I'll still wow the crowd, using pre-cooked lobster meat and fresh hot dog buns. Decide which version fits your schedule best when you read more.

Beginner Lobster Rolls
From Bon Appétit

Ingredients

8 ounces cooked lobster meat, torn into bite-size pieces
3 tablespoons mayonnaise
1 tablespoon butter, room temperature
2 hot dog rolls
1/2 head of butter lettuce, thinly sliced

Directions

Combine lobster meat and mayonnaise in medium bowl. Season to taste with salt and pepper.
Butter outside surfaces of hot dog rolls. Heat medium skillet over medium-high heat. Place rolls, 1 buttered side down, in skillet; cook until browned slightly, about 2 minutes per side. Open rolls. Fill with lettuce, then lobster mixture, and serve.

Serves 2.

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Expert Lobster Rolls
From Martha Stewart Living

Ingredients

Homemade Mayonnaise:
1 large egg, room temperature
Salt
1/4 cup canola or vegetable oil
1/2 cup extra-virgin olive oil
Juice of 1/2 lemon
Lobster Rolls:
2 one-and-a-half-pound live lobsters
1 tablespoon snipped chives
1 tablespoon chopped fresh tarragon
2 tablespoons Homemade Mayonnaise
1 tablespoon fresh lemon juice
Freshly ground black pepper
2 tablespoons unsalted butter, melted
1 bunch arugula

Directions

Make homemade mayonnaise: Wrap the outside and bottom of a 1-quart bowl in a damp towel to secure it in place on the work surface. Combine egg and salt with a large balloon whisk, mixing until foamy and pale. Whisking constantly, add oils a few drops at a time, and then in a steady stream as the mixture emulsifies. Add lemon juice; blend briefly. Add additional salt and lemon juice to taste. Makes 1 cup. Store, tightly covered, in the refrigerator for up to 7 days.
Bring a large pot of salted water to a boil. Plunge lobsters in headfirst. Allow water to return to a simmer, and cook for 5 minutes. Remove pot from heat. Leave lobsters in hot water for 3 more minutes. Remove lobsters, and let cool. Split lobsters lengthwise, and crack claws, allowing water to drain. Remove meat from shells, and cut into large chunks.
In a small bowl, combine herbs with mayonnaise, lemon juice, and pepper to taste. Add lobster meat, and mix well.
Brush insides of buns with melted butter. Grill or broil until brown and crisp.
To assemble lobster rolls, line each bun with arugula, and top with lobster salad.

Serves 4.

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'Wich of the Week: Lobster Club

YumSugar — Wed, 18 Mar 2009 14:00:37 -0700

Ever since I started my adventures in expensive sandwiches, I've been dying to try the ridiculously pricey Lobster Club at Neiman Marcus's Rotunda restaurant in San Francisco. I'll be the first to admit that $28 is way too much to pay for one sandwich, but I rationalized that it's made with lobster and big enough to feed two people. Plus, it's fun to pretend that I belong at this quintessential destination for ladies who lunch.

The Rotunda's lobster club is a double-decker served on toasted brioche, which has a slightly sweet French bakery flavor. The lobster portion was quite generous, so the taste came through even while competing with tomato and bacon. Was it worth $28? Find out and get the recipe when you read more.

I'm not going to say the lobster club wasn't good; I mean, it would be hard to make a lobster club taste bad. But for the price, I was a little disappointed.

As you can see in the photo, the avocado was sort of clumped together rather than distributed evenly, so the sandwich didn't hold together as well as it should have. But the flavors were still outstanding, particularly the lobster meat, and the brioche really stepped it up a notch.

If I were going back for seconds, I think I'd spring for a simple crab roll instead, or save my money and get an old-school diner club sandwich. I am very glad I tried it, but next time I'm at the Rotunda, I'll fill up on the signature warm popovers with strawberry butter.

Lobster Club Sandwich
Inspired by The Rotunda at Neiman Marcus

Ingredients

3 slices of brioche, about 1/2-inch thick, toasted
1/2 an avocado, thinly sliced
1 (8-ounce) lobster tail, cooked and diced
1 small tomato, thinly sliced
1/4 cup baby lettuce leaves
4 slices crisp bacon
1/8 cup mayonnaise
2 tablespoons finely diced roasted red peppers, undrained

Directions

On a work surface, lay flat one slice of toasted brioche and coat with a thin layer of mayonnaise. Top with avocado slices, followed by lobster.
On second piece of brioche, spread 1 tablespoon of diced peppers on one side, then place that side down atop the lobster.
On the other side of that slice, spread a thin layer of mayo.
Over the mayo, arrange tomato slices, followed by lettuce and bacon.
Spread remaining diced peppers on the third slice of toast, and place atop the bacon.
Cut into quarters, secure each section with toothpicks, and serve.

Makes 1 sandwich.

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Come Party With Me: Italian Christmas Eve - Menu

partysugar — Tue, 16 Dec 2008 09:00:21 -0800

On Christmas Eve it's customary for Italians to consume seafood for dinner; they enjoy course after course of rich fish items. Although my family has Irish origins, I thought it would be fun to plan an Italian-style Christmas Eve - this year we'll be eating seven delicious seafood dishes. To get the party started we'll have raw oysters and cold, marinated anchovies waiting for the guests. Once a group has arrived, the hot appetizers will be set out. Spicy seared scallops are a delightful bite and slices of clam pizza are crisp and salty.

At the dining table a tuna and white bean salad will be served, followed by a silky shrimp bisque. The meal finishes with a velvety lobster pasta with cream sauce. Doesn't it sound to die for? Look at these recipes when you read more.

Spicy Seared Scallops
From Martha Stewart

Ingredients

24 sea scallops (about 1 1/2 pounds), halved
Olive-oil cooking spray
For the seasoning:
6 tablespoons all-purpose flour
1 1/2 teaspoons cayenne pepper, or more to taste
3 teaspoons ground cumin
3 teaspoons ground coriander
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cardamom
For the Garnish:
One 12-inch-long daikon radish, peeled and cut into 1/4-inch-thick rounds
5 romaine lettuce leaves, very thinly sliced

Directions

Combine flour, cayenne pepper, cumin, coriander, salt, and cardamom in a small bowl. Dip each halved scallop into the flour mixture to coat; set aside.
Place daikon rounds on serving platter. Top each with shredded lettuce; set aside.
Heat a medium nonstick skillet over medium heat. Coat with olive-oil spray, add coated scallops, and sear until light golden brown and cooked through, about 1 minute per side.
Transfer each seared scallop half to a daikon round. Serve warm or at room temperature.

Makes 48.

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White Clam Pizza
From Every Day With Rachael Ray magazine

Ingredients

5 tablespoons extra-virgin olive oil
1 tablespoon finely chopped garlic
Salt
1/3 cup flour, for dusting
Two 16-ounce packages refrigerated pizza dough
Two 1-pound containers frozen chopped clams, thawed and drained (about 2 1/2 cups)
4 teaspoons grated Parmesan cheese
1 tablespoon fresh thyme leaves
Pepper

Directions

Position a rack in the bottom of the oven, place an inverted baking sheet on top and preheat to 500°.
In a small bowl, combine the olive oil, garlic and 2 pinches salt.
Lightly flour a baking sheet, place 1 piece of pizza dough on top and stretch to fit the dimensions of the baking sheet.
Drizzle 2 1/2 tablespoons garlic oil on top. Sprinkle half of the clams on top and season with 2 teaspoons Parmesan, 1 1/2 teaspoons thyme and salt and pepper.
Set the baking sheet on the hot baking sheet in the oven. Bake until crisp and golden, about 20 minutes. Repeat with the remaining ingredients to make another pizza.

Serves 4.

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Tuna and White Bean Salad
From Food and Wine

Ingredients

2 6-ounce cans tuna packed in oil
3 cups drained and rinsed canned white beans, preferably cannellini (from two 15-ounce cans)
1 red onion, sliced thin
1 tablespoon drained capers
2 bunches watercress (about 3/4 pound), tough stems removed and leaves chopped (about 2 quarts)
2 tablespoons olive oil
1 tablespoon red- or white-wine vinegar
3/4 teaspoon salt
1 teaspoon fresh-ground black pepper

Directions
Put the tuna with its oil, the beans, onion, capers, watercress, olive oil, vinegar, salt, and pepper in a large bowl. Toss gently to combine.

Serves 4.

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Shrimp Bisque
From Ina Garten

Ingredients

1 pound large shrimp, peeled and deveined, shells reserved
4 cups seafood stock
3 tablespoons good olive oil
2 cups chopped leeks, white and light green parts (3 leeks)
1 tablespoon chopped garlic (3 cloves)
Pinch cayenne pepper
1/4 cup Cognac or brandy
1/4 cup dry sherry
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
2 cups half-and-half
1/3 cup tomato paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Directions

Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups.
Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned.
Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally.
Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer.
Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.
In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot.

Serves 4-6.

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Lobster Pasta With Herbed Cream Sauce
From Bon Appétit

Ingredients

3 1 3/4-pound live lobsters
3 tablespoons olive oil
1/4 cup tomato paste
2 large plum tomatoes, chopped
1/3 cup dry white wine
2 tablespoons white wine vinegar
2 garlic cloves, sliced
2 fresh tarragon sprigs
2 fresh thyme sprigs
2 fresh Italian parsley sprigs
6 cups whipping cream
1 1/2 pounds fettuccine or linguine

Directions

Bring very large pot of salted water to boil. Add lobsters. Boil until cooked through, about 12 minutes (or cook in batches, if necessary).
Using tongs, transfer lobsters to large rimmed baking sheet. Remove meat from tail and claws; place meat in medium bowl. Remove any roe from bodies and place in small bowl. Cover and chill meat and roe (if any). Remove tomalley (green matter) from bodies and discard. Reserve bodies and shells.
Heat oil in heavy large pot over high heat. Add reserved lobster bodies and shells. Sauté 3 minutes. Reduce heat to low. Add tomato paste; stir 3 minutes.
Stir in tomatoes, wine, vinegar, garlic, tarragon, thyme, and parsley. Add cream; boil 2 minutes. Reduce heat to medium-low. Simmer just until lobster flavor infuses cream, stirring occasionally, about 20 minutes.
Strain sauce into large bowl, pressing on solids to extract as much liquid as possible. Discard contents of strainer. (Lobster and sauce can be prepared 1 day ahead. Cover separately and chill.)
Transfer sauce to heavy large saucepan. Cut lobster meat into bite-size pieces; coarsely crumble roe, if using. Add to sauce. Gently rewarm over low heat, stirring occasionally.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Add sauce; toss over medium-high heat until sauce coats pasta, about 4 minutes. Season with salt and pepper. Transfer to large shallow bowl and serve.

Serves 10.

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Plunging Lobster Prices Have Been "Devastating"

YumSugar — Mon, 27 Oct 2008 12:30:40 -0700

The cost of Maine lobster, which accounts for 80 percent of lobsters in America, has plummeted. What may be a bargain for some has left others in a snag: Lobstermen and northeastern fishing communities, hit hard by the price drop, are struggling to survive.There are a couple of reasons for this price drop. The budget conscious are consuming less of the luxury seafood item. Also, Canadian processors, which buy more than half of Maine's lobster harvest, have been short on credit as many were tied to failing Icelandic banks. This has left Maine with a surplus of lobsters.

"This is as devastating to the state of Maine as Hurricane Katrina washing away all the boats and blowing down all the wharves," says Dana Rice, a lobster dealer who's been in the business for more than 30 years. Many villages are coming together to better the situation. One held a lobster bake on the town pier to get rid of its lobster surplus.

After hearing about the drop in Parmesan cheese prices, are you surprised to learn of the lobster crisis? If you've eaten lobster recently, have you noticed a dramatic price difference?

Source

Noteworthy Nibbles - Sept. 23-29, 2008

YumSugar — Tue, 23 Sep 2008 14:00:54 -0700

This week, spice up your free time with the chili cook-offs that are setting the country aflame. Whether you're looking for an epicurean adventure at the Bellagio, or something more along the lines of a back-country roadkill cook-off, you're in luck. Check out what's going on in your neck of the woods this week, and let us know if we've left anything off the list!

Sante Fe, NM: Santa Fe Wine & Chile Fiesta - Sept. 24-28
Las Vegas, NV: Gourmet's Taste of Bellagio - Sept. 25
New York, NY: Joy of Sake New York - Sept. 25
Providence, RI: Food for Thought - Sept. 25
London, KY: World Chicken Festival - Sept. 25-28

To see the rest, read more.

Emporia, VA: Virginia Peanut Festival - Sept. 25-28
Kingwood, WV: Preston County Buckwheat Festival - Sept. 25-28
Marlinton, WV: West Virginia Roadkill Cook-Off - Sept. 26
Charlotte, NC: Culinary Arts Experience - Sept. 26-27
Irmo, SC: Okra Strut - Sept. 26-27
Los Angeles, CA: American Wine & Food Festival - Sept. 26-28
Lawrenceburg, KY: Anderson County Burgoo Festival - Sept. 26-28
Los Angeles, CA: Feast of San Gennaro - Sept. 26-28
Redondo Beach, CA: Redondo Beach Lobster Festival - Sept. 26-28
Cape Charles,VA: Fall Tomato Festival - Sept. 26-28
Warrens, WI: Warrens Cranberry Festival - Sept. 26-28
Wilmington, VT: Vermont Life Wine & Harvest Festival - Sept. 26-28
Atlanta, GA: The Great Miller Lite Chili Cook-Off - Sept. 27
Wichita, KS: Wagonmasters Downtown Chili Cook-Off - Sept. 27
Charlottesville, VA: Charlottesville Vegetarian Festival - Sept. 27
Urbana, IL: International Beer Tasting & Chili Cook-Off - Sept. 27
Orlando, FL: Festival de Sabores - Sept. 27
St. Louis, MO: St. Louis Wine Festival - Sept. 27-28
Saugerties, NY: Hudson Valley Garlic Festival - Sept. 27-28
Newport, RI: Taste of Rhode Island - Sept. 27-28
San Jose, CA: Family Festa - Sept. 27-28
Manassas, VA: Virginia Wine Festival - Sept. 27-28

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Noteworthy Nibbles - Sept. 16-22, 2008

YumSugar — Tue, 16 Sep 2008 14:00:25 -0700

In the height of good weather, food and festivity abound, and right about now, I'm wishing I could teleport myself around the United States. First I'd hit up Manhattan for Wine 2.0's wine sampling this week, followed by the Shrimp & Grits Festival in Georgia, and then some classic Eli's cheesecake in the Windy City. Don't miss out on these events - if you do, you'll have to wait another year!

New York, NY: The StarChefs Rising Stars Revue New York - Sept. 16
New York, NY: Epicurious Wine.Dine.Donate New York - Sept. 17
New York, NY: Wine 2.0 New York - Sept. 18
Atlantic City, NJ: Celebrity Chef Tour Atlantic City - Sept. 18
Shawnee-on-Delaware, PA: Delaware River Food & Wine Festival - Sept. 18-21
Nappanee, IN: Nappanee Apple Festival - Sept. 18-21
La Crescent, MN: Applefest 08 - Sept. 18-21
Leavenworth, WA: Wenatchee River Salmon Festival - Sept. 18-21

To see the rest, read more.

Salinas, CA: Salute to Agriculture Taste of the Valley Food & Wine Show - Sept. 19
St. Peters, MO: Smoke-A-Palooza - Sept. 19-20
Hot Springs, AR: Smoke On the Water Arkansas BBQ Challenge - Sept. 19-20
Madison, WI: Food For Thought Festival - Sept. 19-20
Palisade, CO: Colorado Mountain Wine Fest - Sept. 19-21
San Pedro, CA: Port of Los Angeles Lobster Festival - Sept. 19-21
Jekyll Island, GA: Wild Georgia Shrimp & Grits Festival - Sept. 19-21
Berea, KY: Berea Spoonbread Festival - Sept. 19-21
Sioux Falls, SD: Spirit of the West Festival - Sept. 19-21
Monroe, WI: Green County Cheese Days - Sept. 19-21
Los Angeles, CA: Picklefest 2008 - Sept. 20
Lowville, NY: Cream Cheese Festival - Sept. 20
Litchfield, CT: Litchfield Hills Harvest Festival - Sept. 20-21
Chicago, IL: Eli's Cheesecake Festival - Sept. 20-21
Westminster, MD: Maryland Wine Festival - Sept. 20-21
Nebraska City, NE: AppleJack Festival - Sept. 20-21
San Francisco, CA: A Food Affaire - Sept. 22

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