lobster rolls

Lobster rolls may be our new tradition over Memorial Day as a summer kick off.  I have mentioned that we had a lobster roll party and I have yet to share the star of the show.  My good friend T loves lobster rolls.  I love lobster rolls.  We decided to host a dinner party in their honor.  Many of the guests had not had these before which is good because fans of the lobster roll are pretty particular on how they like it served.  Celery or no celery. Lettuce in the bun or no lettuce.  Lemon or no lemon.  The lobster roll is simple but, you fixate on the flavors in the roll you fell in love with.  Luck was on my side as T and I like our lobster rolls the same.  We like them clean and simple keeping it all about the lobster.  A little mayo with a bit of crunch.  Seasoned with salt and pepper and just a touch of bright lemon.  The cold salad against the hot toasted roll is just so decadent.  So simple, so good and such a treat especially when shared with good friends.

lobster roll

source: sweet flours

2 pounds cooked lobster meat, torn into bite-size pieces
1/2 cup to 3/4 cup mayonnaise (start with 1/2 cup and add more if desired)
2 stalks of celery thinly sliced
salt and pepper
lemon
4 tablespoon butter, room temperature
8 top loading buns (or hot dog buns)

Combine lobster meat and mayonnaise in medium bowl. Start with a 1/2 cup and if you want it moister add another quarter cup.  Squeeze half of lemon.  Season to taste with salt and pepper.

Butter outside surfaces of top loading buns. Heat medium skillet over medium-high heat. Place rolls, 1 buttered side down, in skillet; cook until browned slightly, about 2 minutes per side. Open buns. Fill with lobster mixture, and serve.

pulled pork

I love having people over and I always invite with gusto and then when the day of arrives I get nerves.  Nerves that it won't be fun, people won't get along, the decor won't come together and on the top of the list that the food will .... well suck.  Back to the South ... this pulled pork is my go to summer meal for large groups.  I have made this so many times that I feel really confident that it will be a crowd pleaser.  It allows me to experiment with a new side or dessert because I know this pulled pork will not fail me.  I love this pulled pork.  I served it as a sandwich at the party but, we made fancy grilled cheese paninis stuffed with the pulled pork and they were just delightful.  This is going to be a summer of Southern cooking so get ready because I am going to master a few sides and a dessert to go with this tried and true.

pulled pork 

Source: unknown ... used for years and revised many times.

¼ cup dark brown sugar
2 Tbsp kosher salt
2 Tbsp paprika
1 Tbsp ground black pepper
½ Tbsp ground coriander
½ tsp dry mustard
½ tsp onion powder
1 boneless pork butt, about 3 pounds
1 ½ cups apple juice
½ cup water

Mix brown sugar and dry spices together in a small bowl. Rub all over pork, cover, and let sit in the refrigerator overnight.

Preheat oven to 300 degrees. Lay pork fat side up on a rack insert fitted inside a roasting pan. (The rack should be high enough so the entire spiced butt is sitting above the cooking liquid.) Pour in apple juice and water, cover pan tightly with foil, and slow roast for 5 hours.

Remove foil and cook for another 30 minutes, until pork is brown outside and meat is very tender, basically falling apart.

Remove from oven, transfer to large platter, and allow meat to rest for about 10 minutes. If the pork falls apart in transfer you have cooked it PERFECTLY! While still warm, shred pork into small pieces using 2 forks.

Skim the pan drippings and discard fat.  Pour pan drippings into saucepan with:

1/2 cup ketchup
2 tablespoons whole grain Dijon mustard
3 tablespoons Worcestershire sauce
1/3 cup dark brown sugar

Let it simmer and thicken for about 10-20 minutes and then add the shredded pork.

Serve on bun with slaw and pickle chips .... YUM!

pulled chicken sandwich

I am always looking for solid, go to, easy, healthy, everyone will enjoy meals.  These sandwiches fit the bill.  They are so easy to make.  You can even make them while feeding a baby and monitoring a paint project with your three year old.  That is how easy they are. I had my pulled chicken over a salad.  The boys enjoyed them as sandwiches on rolls with potato wedges and melon.  Nothing fancy but, it is an easy weeknight meal I know the family will love.

black pepper and molasses pulled chicken sandwich

adapted from Cooking Light

Ingredients

• 3  tablespoons  ketchup
• 1  tablespoon  cider vinegar
• 1  tablespoon   honey mustard
• 1  tablespoon  molasses
• 3/4  teaspoon  chili powder
• 1/2  teaspoon  ground cumin
• 1/4  teaspoon  freshly ground black pepper
• 1/8  teaspoon  ground ginger
• 12  ounces  skinless, boneless chicken thighs, cut into 2-inch pieces
• 4  rolls, cut in half horizontally
• dill pickle chips, cheese (optional)

Combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, 23 minutes or until chicken is done and tender. Remove from heat; shred with 2 forks.  Toast rolls and melt cheese under broiler.  Place 1/2 cup chicken on bottom half of each roll. Top each with pickles and other half of roll.