Pinchy would have wanted it this way

Someone is having fun with the Photoshop app on her phone!

I've always wanted to go to the Lobster Festival in Rockland, Maine. I already have my and my husband's outfits planned. I will obviously wear my blue lobster t-shirt, and probably a stretchy skirt with plenty of space for belly expansion due to buttery crustacean consumption. He will wear his lobster polo shirt, lobster belt, lobster pants, and lobster flip-flops. And, obviously, his lobster hat. I think the only question that remains regarding his outfit will be which pair of lobster boxers to wear. Have I mentioned before that he likes lobster? He wrote a 35 page paper on the lobster industry, and even has an e-mail address mentioning lobsters. So DAMN STRAIGHT I learned to make a tasty lobster roll.

Lobster rolls
Makes about 10 rolls*

7 cooked and cooled lobsters
3/4 cup finely chopped celery - including the leaves! (this is the secret to a good roll)
3 tablespoons mayonnaise
3 tablespoons olive oil
juice of 1 1/2 lemons
salt and pepper, to taste
10 top-split hot dog rolls (lightly toasted if you prefer them that way)

Pick the meat from lobsters and roughly chop it. Stir in the rest of the ingredients until just combined. For best results, cover and refrigerate for a few hours before stuffing into hot dog rolls.

*This is very easy to cut down. If you just want to make this for two people, use one lobster, about 2 tablespoons of celery, and just a tiny squirt of all the remaining ingredients.

Not made of Buster

I love my local farmers market. Not only are there fruit and veggie purveyors, but we can also get eggs, bread, cheese, meats and seafood. And all lovingly raised and sold to you by the same people every week who will ask how you liked last weeks ground goat meat, or do the same weird rubber band trick with a carton of eggs. (Yes, egg man, I'm talking about you.) But back to seafood: one time the guy had a LIVE EEL in a bucket with a sign that said "I'm Buster. I bite." Ha! I did not try to pet Buster. I also did not take him home to eat. In fact, I think I may have shrieked a little. But I do like that fisherman's oysters. Fresh, briney, salty, slimy, yum.

I should think about changing the name of this blog to Miss Fried-in-Cornmeal Hands, because surprise! my favorite way to eat these oysters is to coat them in cornmeal, fry 'em, shove them in a hot dog bun, and top with a liberal dash of chipotle hot sauce. Aka - the oyster po' boy.

Oyster Po' Boys, adapted from Gourmet October 2001
Serves 2

1 pint fresh shucked oysters
1 egg
1/4 cup milk
1 cup cornmeal
salt
pepper
1/4 teaspoon ground chipotle powder (if you don't have this, use 1/8 teaspoon cayenne)
6 cups vegetable oil
2 hot dog buns*
chipotle hot sauce, to taste

Begin heating the vegetable oil in a heavy dutch oven over medium high heat. When it gets to a temperature of 375 degrees, you're ready to fry.

Meanwhile, whisk the egg and milk together in a medium bowl. Combine the cornmeal, salt, pepper, and chipotle (or cayenne) in a second bowl. Oysters first take a dip in the egg and milk, then on to the cornmeal. Keep them on a plate until the oil is hot.

Fry the oysters in batches of about 6-10 at a time - don't crowd the pot. They'll take about 1-2 minutes to get brown and crispy. When they are all fried, shove as many as you can in each hot dog bun, and sprinkle with hot sauce as you please. If you have more oysters than will fit in each bun, just snack on them on their own. Or make yourself another sandwich. : )

*Did you know that in New England, hot dog buns are split on the top, as opposed to the side, like in the rest of America? As a matter of fact, if you live with an ex-New Englander, that person might insist on purchasing split-top hot dog buns in mass quantities when they do become available.

For the love of lamb

My friend Walter got me and my husband a meat grinder for a wedding present. And a cleaver. I can turn now anything into ground meat! (Hi Walter!)I love ground meat because you can spice and flavor it however you like. Also, it seems more interesting than other meats. Like it went to art school or something.

Photo is the lamb patties with carrot salad and green beans.

Morrocan lamb patties OR burgers
Serves 4

1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon aleppo pepper (or use hot pepper flakes)
1 clove garlic, minced or pressed through a garlic press
1/2 small onion, diced small
1 tablespoon cilantro
1 tablespoon parsley
1 tablespoon currants (Crazy, but trust me on this!)
salt and pepper
1 lb. ground lamb

olive oil, to cook

plain yogurt, to serve

Mix cinnamon through salt and pepper together well. (Everything except the lamb, oil to cook, and yogurt.) Add lamb, mix until just barely combine, being careful not to overmix. (If you keep mushing it together, your patties will be really tough. And not delicious. Also, your house might fall in.) Divide into 12 little patties. Heat a large skillet to medium high, add a tablespoon or two of olive oil, and put your patties in. You might have to cook two batches. Or use two skillets. Cook about 2-3 minutes each side, depending on how you like your lamb.

Serve with a dollop of yogurt on each patty.

VARIATION: Divide the meat into only 4 patties, and serve on a roll, topped with yogurt and carrot salad (julienne the carrots so it is more like a slaw).

What all sandwiches should aspire to be

This sandwich was so damn good I'm sure I will be pining for it mid-winter. And it was really easy to make and packed really well to take to work for lunch. Well, I'm currently between jobs, but that's what my husband said. We ate it for two days, and was just as good on the second day, although the bread was getting a little softer.

I based my recipe off of "A Big Tomato Sandwich" from Local Flavors by Deborah Madison.


Tomato Sandwich
Serves 4

8-12 inch round loaf (I used a black olive thyme loaf from Firehook, a bakery in my 'hood.)
2 or more big ripe tomatoes (I used 2 big heirlooms, a Brandywine and a Nebraska Wedding)
1 red pepper, roasted, peeled, and chopped
3.5 ounces goat cheese
6 slices Genoa salami from the deli
Herb vinaigrette (below)

Slice the top third off the loaf of bread. Pull out the inside crumbs of the top and bottom bread to make the loaf hollow. Brush the herb vinaigrette on the inside of the bread, then layer with tomato, pepper, cheese and more vinaigrette. Make a layer of salami and then push down to pack it in tight. Repeat with remaining ingredients. Put the bread "hat" back on. Wrap it in foil, then smoosh down the top to get it all nice and packed in. Cut it into 4 pieces, and share with people who you really like. (If you are taking it for lunch, only cut as many pieces as you'll use that day. Wrap it in foil for easy transporting.)

Herb vinaigrette

1/4 cup basil leaves
1/4 cup chopped garlic chives (you could also finely mince a clove of garlic)
2 tablespoons chopped parsley
1/3 cup olive oil
4 teaspoons red wine vinegar
salt and pepper

Whisk all the vinaigrette ingredients together.