Foodenator

Today, in honor of the late Senator Kennedy, the Foodenator.com staff has posted a recipe for Lobser Salad…a New England tradition.

6 ears corn
4 lbs. lobster meat, cooked, cut into bite-size pieces
2 tomato, large, peeled and seeded
2 avocado, peeled, cubed
1 tablespoon mayonnaise
2 tablespoons milk (or light cream)
1/2 cup fresh dill, chopped
salt and pepper 

Cook the corn and then scrape off the kernels over a bowl and set aside.

Put the tomatoes, avocado and corn into a bowl and add the lobster meat and toss gently.

In a small bowl, combine the mayonnaise, with the milk and mix until smooth.

Sprinkle the lobster mixture with dill, salt and pepper, then add the mayonnaise mixture and stir briefly so the sauce barely holds the rest of the ingredients together.

Cover and refrigerate for a few hours before serving.

Sharp knives, we haz them. But do you know how to use it? Check out this chef – he’ll tell you whats what. Knife skills are important to cooking, and to your finger safety.

Tired of hard butter? Tired of stanky butter? Now you can leave your butter on the counter without it getting all funky dunky! Check out the Butterbell – butter storage based on ancient French tradition.

Q. Today’s question is “can you get drunk from beer can chicken”.

A. Dr. Dycookies has the answer, “No“. We had to pry it out of him but Dr. D goes on to explain that the beer, in beer can, aka beer butt chicken is just used for steaming. The chicken actually absorbs and consumes any alcohol, which is why this is also known as “drunken chicken”. So the chicken might get drunk – but you cannot.

Serves: 4
Prep time: 30 minutes

Way to grill: direct medium heat (350° to 450°F) and direct high heat (450° to 550°F)
Grilling time: 17 to 19 minutes
Special equipment: perforated grill pan

Zuppa
2 small fennel bulbs
1 lemon, ends trimmed, cut in half
2 red bell peppers, cut into flat pieces
4-5 shallots, about 1/2 pound, peeled
Extra-virgin olive oil
1 cup clam juice
1 cup vegetable broth
1/2 teaspoon paprika
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon saffron threads
Kosher salt
Freshly ground black pepper

4 large or jumbo scallops, 1-1/2 to 2 ounces each
8 jumbo shrimp (11/15 count), peeled and deveined
1 skinless sea bass fillet, about 1/2 pound, cut into 4 pieces
1 skinless swordfish fillet, about 1/2 pound, cut into 4 pieces

4 thick slices bread
1/4 cup finely chopped fresh Italian parsley

1. Prepare the grill for direct cooking over medium heat.

2. Preheat the grill pan over direct medium heat for about 10 minutes. While the pan preheats, prepare the vegetables. Cut off the thick stalks above the fennel bulbs and save for another use. Cut each fennel bulb into quarters and then remove the thick triangular-shaped core. Slice the fennel vertically into 1/4-inch-thick slivers. Place the fennel, lemon halves, peppers, and shallots in a medium bowl, add 1/4 cup oil, and toss to coat the vegetables evenly. Place the vegetables on the grill pan and grill over direct medium heat, with the lid closed as much as possible, until the vegetables are tender, about 10 minutes, turning as needed.

3. Place the vegetables in a large bowl and cover the bowl with aluminum foil. Let them steam for 10 minutes. Remove and discard any charred skin from the shallots. Coarsely chop the shallots along with the red peppers. In a blender combine the fennel, peppers, shallots, and the juice of one grilled lemon half. Puree until smooth. Then add the clam juice and vegetable broth and puree again (the blender will be very full). Pour the zuppa through a strainer into a medium saucepan and discard any bits left in the strainer. Season with the paprika, red pepper flakes, and saffron. Keep warm over low heat. Add additional grilled lemon juice, salt, and pepper to taste.

4. Increase the temperature of the grill to high heat. Remove the small, tough side muscle that might be left on each scallop. Lightly coat the shellfish and fish fillets with oil and season with salt and pepper. Brush the cooking grates clean. Grill over direct high heat, with the lid closed as much as possible, until the shrimp is lightly charred on the outside and just turning opaque in the center, the scallops are slightly firm on the surface and opaque in the center, and the fish fillets are just beginning to separate into layers and the color is opaque at the center, turning once. The shrimp will take 3 to 5 minutes, the scallops will take 4 to 6 minutes, and the fillets will take 6 to 8 minutes.

5. Toast the bread over direct heat for about 1 minute, turning once. Evenly divide the shellfish and fish among individual bowls. Ladle 1/2 cup of the zuppa into each bowl. Garnish with parsley and serve with the bread.

Everyone is familiar with the old adage, “it tastes like chicken”.  A person can hear the phrase being used to compare the tastes of foods such as alligator or frog.  Well, a group of clever Jamaicans have taken the taste of chicken to an all new level.  Abstracting a lesser known version of Rooster from Old English, they have made this polygamous chicken into a soup. 

After all, who doesn’t like cock? 

** Warning, this is not like the chicken soup your mother used to make

Many of us suffer cravings for candy. The causes of these cravings can vary widely but do include Adrenal Fatigue, eating disorders, premenstrual syndrom, changes in insulin and serotonin and in my case, unhealthy dieting. 

So how can you stop these cravings? 

Step 1. Go to the grocery store and purchase a variety of candy

Step 2. Fill your desk at work, your purse & your home kitchen with Candy.  See example below, pens are not edible

No longer feel like an impotent eater next to your iPhone friends! Now you can find places to stuff your face just as quickly as band wagon Apple nerds. With some luck – the Bacon Cheese Pizza Burger will start appearing on menus, so you can find one in a jiffy.

On your Blackberry mobile device, open the internet enabled web browser application and browse to http://m.yelp.com . Bone it!

This drink is perfect for a hot summer night when the left over pabst blue ribbon from last weekend in your refrigerator will just not do the trick.

1 bottle of Captain Morgan’s Spiced Rum

1 Bottle of Orange Juice

1 can of  Sprite

Fill your cup with ice and add 2 shots of Captain Morgan.  Next fill the glass about 3/4 of the way with orange juice and finish the glass off with sprite.  Stire & Enjoy!