Connecticut Style Lobster Roll

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Until last week, I never saw the appeal of lobster rolls. I know that they’re incredibly popular and even pop up at some fast food restaurants during the summer months, but the thought of loading up perfectly good lobster with globs of mayo and celery just seemed wrong to me. But then last weekend at the Food Truck Drive-In, something caught my eye. Along with “regular” lobster rolls, one vendor was selling what they called a Connecticut-Style Lobster Roll that was simply lobster and melted butter. I had never heard of such a thing before! I was already full from the other trucks so I didn’t get to sample their version, but the idea has been with me all week.

I wasn’t sure if the dish was a real thing or something they made up, so I did what any self respecting food blogger would do: I googled it. Apparently it is real, and boy have I been missing out! From what I gather, the mayo-laden lobster roll that I’m familiar with is actually a Maine-style roll or a lobster salad roll. It makes me wish that I had inspected the many booths hawking lobster rolls at the Taste of Hartford a little closer.

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There seems to be a bit of a feud about which type of roll is better, and many people seem to complain that the butter of the Connecticut style roll turns the bun into a soggy mess before you can finish eating the sandwich. I figured that problem should be easy enough to solve by toasting the bun and using less butter on the lobster itself — which also has the added benefit of producing a lighter sandwich with less grease. I definitely didn’t have any issues with sogginess — instead I had a delicious sandwich bursting with the sweet flavor of lobster. There was just enough butter to highlight to lobster’s richness, and the toasty edges on the bun added a little texture to a sandwich that would have otherwise been too soft and squishy for my liking.

Served with corn on the cob (sprinkled with Old Bay seasoning) and baked salt and vinegar chips (I love the Kettle brand)—, this was the perfect summer meal.

I didn’t feel like dealing with actual lobsters, so I bought a container of frozen meat. Having done that, I wouldn’t have it any other way. $12 got me more than enough beautiful chunks of lobster — mostly whole claws — for two generous sandwiches. It also meant that the whole dinner could be made in under 10 minutes.

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How to Roast a Chicken on the Grill

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It’s hot. I mean, I love summer and all – sunny and 80 is perfect if you ask me – but days and days of weather that’s approaching te triple digits? It’s disgusting. And I’ve had enough. The thought of standing in my non-aire-conditioned kitchen making a dinner that’s it’s basically too hot to eat anyway makes me want to cry. There’s absolutely no way I’ll be turning the oven on any time soon. And yet for some strange reason I’ve been craving roast chicken. Apparently the heat has made me lose my sanity.

Luckily, I have discovered a technique for making perfectly roast chicken on the grill. Crispy, crackly skin. Some of the juiciest breast meat that I’ve ever eaten. No need to turn on the oven. Does it get any better than that? Give it a try and you’ll immediately see why this has been my go-to recipe this summer.

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2010 NASFT Fancy Foods Show

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I spent last weekend down in New York City, living it up foodie-style. It was awesome. On Saturday, Christine and I went to the Food Truck Drive-In, which was a ton of fun and will be featured in another post. This post is about my real reason for making the trip down – the 2010 NASFT Fancy Foods Show. The show is an amazing event that brings members of the specialty food trade together with restaurants and retailers who might be interested in purchasing their products – and its a great opportunity to scope out new and exciting products. With over 2,500 exhibitors showcasing over 180,000 products, it was a little overwhelming: I kept forgetting to take pictures, and there was a point where I realized everything was starting to taste the same and I simply didn’t feel like eating any more. But I did find some great (and some not-so-great) new products and got some insight into emerging food trends. I’ll mostly let the pictures do the talking on this one…
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