April Top 5 Faves

1. Q-Tip The Rennaisance
   
2. Oh K Oh Yeah 
   
3. Mianus River Gorge 
   
4. Tumbleweed Houses
5. Passing Plecker 
   

Let me see your Lobster Roll

'Memba that song? Tootsie Roll? Perfect summer song, perfect time for lobster and crab. My dream is to have a lobster boil in cape cod a la Martha Stewart, but until that happens I have to settle for some homemade lobster dishes. Last weekend after hiking the Butler Loop Trail near Bedford, NY I felt inspired for some lobster and Chardonnay so I took a detour to one of my most favorite grocery stores on the way home: Stew Leonard's  - I mean who else has animatronic cows and bears in their store?? I got some pre-prepped lobster, some dill, crimini mushrooms, cream, and a small brick of Asiago cheese. I also picked up a half case of wine - Roses, Whites, and a Sangiovese. All the other ingredients I had lying around the house - you know my motto: gotta use what ya mama gave ya.

Lovely Lobster Lumps (Roll)

Everyone loves lobster rolls...I mean how can you not? Especially if you are spending your summer in a share in the Hamptons. Maybe not so much if you are at the Jersey Shore...

- 1 c. Lobster, cut up but not too small

- 1 small shallot, diced

- small fresh lemon

- 1 tbs mayonaise

- a few sprigs of dill, leaves only

- Old Bay (not to be confused with Old Spice or Scary Spice)

- squeeze one half of the lemon on the lobster; salt and pepper it

- add the shallots and dill

- mix everything

- add the mayo

- add some Old Bay to taste

- Salt n' Pepa

- Have it onto a mini bun or hot dog bun or just plain!

Truffled Lobstah Risotto with Mushroom Ragout

This is really just your basic risotto recipe with lobster added.

- 1/2 c. Lobster

- 4 c. chicken stock or seafood stock if you want it very ocean-like

- 12 oz Risotto

- 3 tbs. truffle oil

- 1/4 c. shallots

- 1/2 c. diced mushrooms for Risotto

- 1/4 c. brandy or Chardonnay

- 1/4 c. shredded Asiago cheese

- 1/8 c. fresh chopped chives

- Sautee the shallots and mushrooms in truffle oil 

- Once soft, add the risotto and heat until translucent while stirring

- Then add either 1/4 c. Chardonnay or Brandy and stir until absorbed

- Then start adding the stock - the stock should be hot so have it heating on a second burner

- Add in 1/2 c. - 1 c. increments until you have used 4 c. of liquid. This should take about 20 minutes. Stir constantly and don't add more liquid until what you have added has been absorbed

- Add the lobstah and cream

- Salt n' Pepa / Truffle Salt to taste

- You can also add some grated Asiago or Parmesean for a little more creaminess and kick

- Add the chives and serve it up!

Mushroom ^Ragout^

- 1 tbs butter

- 1 tbs truffle oil

- 3/4 lb. Crimini mushrooms, quartered

- 1 tbs. heavy cream

- 1/8 c. white wine 

- Salt n' Pepa

 - sautee the mushrooms and shallots in the butter/oil

-  once soft, add the cream and wine and braise

-  salt and pepper to taste

-  when is it done? when the mushrooms have given up their liquid and become tender and it smells like delicious mushroom soup

Use what ya mama gave ya

I'm pretty big on using whatever I have available in the fridge to cook and supplementing from the store as needed - I usually try and hit up Trader Joe's once a month for big time shop and then I'll hit it and quit it a couple times in between as needed. 

Today, a rainy spring day, I thought I was in the mood for some Natch-os. However I didn't have any supplies at home and shopping for all of that didn't really appeal to me. I was chatting with a friend who was talking about burgers for dinner and that sounded good. Typically I don't eat much in the evenings, but today I'm tired and hungry and need some comfort food. Plus I had 2 Buffalo Burger patties in the fridge - score! I picked up a teeny tiny head of boston lettuce, some grape tomatoes, and a small red onion. Call it a dinner!

I made the burger on a regular pan - since it's buffalo I feel it's better not to grill it and lose the juice - it's already lower in fat. After the burgers were done I threw on some sliced red onion to caramelize. In the meantime, I washed the lettuce and cut up some grape tomatoes for salad. I toasted two 80 calorie (not reduced calorie) mini rolls to serve as the bun. 15 minutes later I'm chowing down on a fabulous burger with fixin's a nice salad with a balsamic vinegrette, and a glass of Leffe Blond. 

The second burger and remainder of lettuce and onions I prepped for lunch tomorrow - I mean you can't really argue with a filling homemade meal that's less than 500 calories. As a bonus I'm baking a couple of cookies (pre-frozen dough) for desert now and snack tomorrow!

My Fresh Eggs

Well, I'm not a chicken-head or a mother hen and I don't go around randomly laying my eggs. I do however love me some egg salad. One of my favorite things to eat for dinner is a serving of egg or chicken salad with some pita chips with a glass of wine. It's filling enough without being over filling and really hits the spot. 

Egg-ceptional Egg Salad:

- 5-8 eggs, hardboiled

- 2-3 heaping tbs of mayo

- 2-3 diced sweet pickles (small)

- thyme or dill

- Salt n' Pepa

- truffle salt or truffle oil

- smoked paprika

Basically chop up the eggs (I use an egg slicer), add your pickles and spices, and mix in the mayo. It's a great hunger quencher and way less calorific than what you would find in the store.