Monthly Archives: July 2018

SUMMER CORN AND TOMATO SHRIMP SALAD..A SEASONAL TREAT

20258328_10210202426719502_1348156829950459464_nLiving in the Garden State (that would be New Jersey)Summer here produces some of the country’s finest produce, namely Tomatoes and Corn.  Our markets and backyards are bursting with this bounty and they BEG to be used in many ways.  I try to be creative keeping true to cuisines and flavor profiles.  This Warm Tomato and Corn Shrimp Salad came about while wondering what to cook one summer’s night.  The Shrimp, for this dish to be a success have to be fresh and US Wild Caught.  Our markets are getting more and more of these shrimp for those of us who aren’t lucky enough to live where the Shrimp boats operate. Many of my local (Central Jersey Shore) supermarkets and seafood markets carry the U.S. caught Wild Shrimp.  They just are better looking…better tasting..better for you.  In Asbury Park near me is Local 130, a wonderful fishmonger who specializes in LOCAL fish and seafood as well as wonderfully well sourced and sustainable product from other U.S. locations.  These Shrimp came from off the coast of South Carolina.  Like little sweet crisp sea candies. The shrimp is sauteed then tossed with lightly sauteed corn off the cob and diced ripe tomatoes.  Then a dressing is poured over the whole thing that’s been infused with fresh Rosemary and its all tossed together and served on a platter over baby greens.  I like the Baby Arugula.  Baby Spinach or Baby Kale work too.  Let’s make some Shrimp Salad now!!

2 lbs shelled and deveined US WILD CAUGHT SHRIMP.  The 16-20 size is what I use for this.

seasoned flour (salt, pepper, paprika)

Olive Oil

2 cups corn cut off the cob

2 medium sized ripe Tomatoes, medium dice

1/2 fine diced Sweet or Vidalia Onion

2 tbs unsalted butter

1 1/2 cups GREEK YOGHURT, drained

1 1/2 TBS, honey

1 TBS Finely diced FRESH ROSEMARY…do not use dried.

1 TBS olive oil

2 TBS White Balsamic Vinegar or Apple Cider Vinegar

Pinch of ground Cayenne

Kosher Salt and Black pepper to taste

Baby Greens

 

First make the dressing.  Whisk together the Yoghurt, honey, 1/2 the rosemary, 1 tbs olive oil, the vinegar, cayenne, salt and pepper to taste.  Reserve.

Lightly dust the shrimp in the flour, shake off the excess and saute’ in a wide pan with about 1/8 inch olive oil.  Saute in batches, adding more olive oil as necessary.  Cook only 2-3 minutes on first side, then 2 minutes on the other, or until both sides are golden.  Reserve and drain on paper towels.  Add the butter to the pan and when it’s melted saute’ first the onion, then add the corn and tomatoes, and 1/2 the rosemary, season with salt and pepper.  Cook this for at least 10 minutes on medium.  In a large mixing bowl add the shrimp and toss with the corn and tomato mixture.  When blended gently blend in the dressing.  When well blended let it sit for 10 minutes.  Using a large platter, make a nice bed of greens on it and then pile the shrimp salad on top.  Garnish with fresh rosemary and serve.  Feeds 4-5.

 

 

LOBSTER ROLLS, MY VERSION

165994_3211681293308_1441686714_n (1)“Summertime…..and the living is easy….”.   My friends, Summer is my favorite of all seasons.  It’s when everything is in bloom, in season, pools, beaches, swimming, lounging outside, Summer is my season.  The foods of Summer reflect its heat and sunshine.  Tomatoes, corn, Watermelon just to name a few are some of the reasons I love summer’s food so much.  There’s one American sandwich that is the epitome of Summer for me.  The American Lobster Roll.  Now please, this is not a blog that entertains the silly “my style is better than your style” nonsense.  How can you say they are not ALL GOOD???  Succulent North Atlantic Steamed Lobster meat, coarsely chopped and given a bath of warm butter or a light coating of Mayonnaise lovingly piled into a Top Split New England style Hot Dog Bun.  The bun is toasted on its sides in more butter.  Maine, Connecticut, they all have their “styles”. I suggest you try them all.  Why does one have to “win”?  However I’m most partial to the lightly mayo’d one, but would be happy with the warm butter as well.  I generally make them in the more Maine style. With a touch of Mayo.  There used to be no “green” involved if it were to be called a Maine Lobster Roll but only a few months ago I was up in Kennebunkport (A Lobster Roll and Maine Seafood Central) and in two different spots, the Lobster rolls did contain a bit o’green.  Some lettuce on one…some chives and celery on the other.  Let’s cut to the chase.  To make 4 Lobster Rolls I steam 4 Lobsters.  You see, once you start to crack the cooled steamed lobsters open, you’ll be coarsely chopping the claw and tail meat and popping chunks mindlessly into your mouth before they get into the bowl.  I’ve done the research.  Trust me.

Steam 4 1 1/2  lb Lobsters.  Let them completely cool before cracking them open and removing the meat.  Once the meat is removed, pick over for any shells and coarsely chop.  Reserve in a bowl.

Whisk together the following:

3/4 cup Hellman’s Mayo (this is my version remember, this is what I use)

Juice of 1/2 Lemon, freshly squeezed  (for the love of all that’s sacred in food, NEVER BOTTLE LEMON JUICE)

Pinch of Kosher or Sea Salt

1 celery stalk, finely minced

1 tsp fresh chopped chives (this is entirely optional, if you find this offensive in your lobster roll, forget you even read this …LOL)

Blend all this then add the lobster and blend well.  Let this sit in the fridge for 1 hour.

The rolls, New England Top Split Hot Dog Rolls.  I don’t live in New England,  I live at the Jersey shore.  And I used to live in Staten Island NYC.  And in both places I was able to get the top split rolls.  They are essential to making this a Maine or New England Style Lobster Roll versus making a Lobster Salad Sandwich.  They have Flat sides.  Toast both sides of these rolls in butter.  Good salted butter.  Sort of like the way you would toast the bread on a grilled cheese sandwich.

Let’s assemble….

Load up 4 rolls with the Lobster mix.  That’s it.  Now you can get fussy or creative but the more you add to this the further away from the traditional Maine style you’ll be getting.  I’ve seen recipes that use paprika, capers, olives, mesclun or other greens, tarragon, parsley, etc.  My version?  Basic.  Pretty much.  Let the Lobster be the star…oh sure, Lobster Tarragon Salad is wonderful and delicious and i Love it on a Kaiser Roll, but it’s not a Maine Lobster Roll.  There’s a little uniqueness about it.  I’ll stick with that.