What's for Dinner?
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There was this place out by me (Pub 199) that was famous for lobster dinners.
The place burned down last year and (to my relief) reopened just a couple of weeks ago. You get a 1.5 lb lobster, two dozen steamers, baked potato, and a side dish for about $22.00. This is VERY cheap in my neck of the woods. Cash only, reservations not accepted.
We made it a point to eat there last Friday with some friends. Man, do they know how to cook a lobster! The place is huge and they turn tables real quick. They do such a high volume that you know that the seafood does not get a chance to sit around too long and is really, really fresh.
I wish I could include a picture, but I did not want to get lobster juice all over my phone.
The place burned down last year and (to my relief) reopened just a couple of weeks ago. You get a 1.5 lb lobster, two dozen steamers, baked potato, and a side dish for about $22.00. This is VERY cheap in my neck of the woods. Cash only, reservations not accepted.
We made it a point to eat there last Friday with some friends. Man, do they know how to cook a lobster! The place is huge and they turn tables real quick. They do such a high volume that you know that the seafood does not get a chance to sit around too long and is really, really fresh.
I wish I could include a picture, but I did not want to get lobster juice all over my phone.
Boatboy24
No longer a newbie, but still clueless.
A mildly non traditional St Patrick's day dinner.
RegionRat
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DirtyDawg10
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All those postings James got started about lobster got me craving it. I never made it before. Bought two frozen tails at Sams Club. Thawed them out in micro wave and broiled in toaster oven. They were "ok". I also bought 4 top sirloin steaks (for the same price) for tomorrow night and I guarantee they will be far superior.
Frozen, micro wave, and toaster oven are three things that should not be associated with cooking lobster.
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DirtyDawg10
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Had seared ahi tuna, a cowboy ribeye and a nice creme brûlée for desert. I can't forget a great glass of Cabernet to go with it. I need to win the lottery so I can eat like this every night.
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A lobster story
If you have time, read on.
In a former life, I was a consultant and one of my clients was located in Rhode Island. I would fly up there (Into TF Green from Newark Airport) on Sunday and fly back home on Friday.
At the time, TF Green was a rather small airport. the walk from your gate to your rental car was about 100 yards. In the main lobby of the airport, a cooking school (Johnson and Wales) ran a lobster booth to raise money for the school.
WHAT A DEAL! Fresh caught 1.25 to 1.5 pound lobsters for $3.50 per pound. They would line a box with a plastic bag, place the lobsters in the bag, cover the lobsters with seaweed, place 2 ice packs over the seaweed, tie up the bag, and staple the box shut. SOOO COOL!
I made it a point to pick up lobsters for the whole family every Friday. They were so fresh, that they had no problem surviving in the box for 24 hours where we would all sit down for a great Saturday treat.
I even had fun joking with the flight attendants! "Are you having lobster for dinner? Can I come?" they would ask. "Shhh!" I would say, "I told them that they are going to lobster Club Med. The highlight is the jaccuzzi at the end of the tour."
Then one day.. Disaster!
They forgot the plastic bag and simply put the lobster into the box! By the time I landed in Newark, the wet lobsters reduced the cardboard box to pulp. I still remember standing on a taxi line in Newark Airport while clutching a dozen lobsters and the remains of the box. Claws and tails were poking out all over the place. I ended dropping a couple. With the help of the folks around me (who were laughing hysterically) I managed to wrangle the little bastards before they legged it to the Hudson River.
When I got them home, I made it a point to keep quiet about how some of the lobsters were picked up off a Newark sidewalk.
I like to boil them. Start them in cold water and add a can of beer to the water. Place the lobsters into the water and wait till it comes to a boil. boil for 5 minutes and cut the heat. Allow lobster to sit in the water for another 10 minutes. Pull them out and enjoy!
If you have time, read on.
In a former life, I was a consultant and one of my clients was located in Rhode Island. I would fly up there (Into TF Green from Newark Airport) on Sunday and fly back home on Friday.
At the time, TF Green was a rather small airport. the walk from your gate to your rental car was about 100 yards. In the main lobby of the airport, a cooking school (Johnson and Wales) ran a lobster booth to raise money for the school.
WHAT A DEAL! Fresh caught 1.25 to 1.5 pound lobsters for $3.50 per pound. They would line a box with a plastic bag, place the lobsters in the bag, cover the lobsters with seaweed, place 2 ice packs over the seaweed, tie up the bag, and staple the box shut. SOOO COOL!
I made it a point to pick up lobsters for the whole family every Friday. They were so fresh, that they had no problem surviving in the box for 24 hours where we would all sit down for a great Saturday treat.
I even had fun joking with the flight attendants! "Are you having lobster for dinner? Can I come?" they would ask. "Shhh!" I would say, "I told them that they are going to lobster Club Med. The highlight is the jaccuzzi at the end of the tour."
Then one day.. Disaster!
They forgot the plastic bag and simply put the lobster into the box! By the time I landed in Newark, the wet lobsters reduced the cardboard box to pulp. I still remember standing on a taxi line in Newark Airport while clutching a dozen lobsters and the remains of the box. Claws and tails were poking out all over the place. I ended dropping a couple. With the help of the folks around me (who were laughing hysterically) I managed to wrangle the little bastards before they legged it to the Hudson River.
When I got them home, I made it a point to keep quiet about how some of the lobsters were picked up off a Newark sidewalk.
I like to boil them. Start them in cold water and add a can of beer to the water. Place the lobsters into the water and wait till it comes to a boil. boil for 5 minutes and cut the heat. Allow lobster to sit in the water for another 10 minutes. Pull them out and enjoy!
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John, great story. Been through TF Green many times. I can only imagine the scene!!
Here are a few vignettes from my trip to Dallas. . .
Ashi Tuna BLT at the Dallas Fish Market:
Pork and Beef Tacos at Stampede 66:
Wagu beef pot roast at Stampede 66:
Here are a few vignettes from my trip to Dallas. . .
Ashi Tuna BLT at the Dallas Fish Market:
Pork and Beef Tacos at Stampede 66:
Wagu beef pot roast at Stampede 66:
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Boatboy24
No longer a newbie, but still clueless.
Local grass fed, 30 day aged ribeye. Redskin mash. Large salad. Steak was slow roasted over charcoal with some spent oak cubes, then seared to finish.
Jim, that steak (and the rest) look and sound awesome! <drool>
For me, it was lamb loin chops (locally raised lamb that we bought half of). I overcooked them a tad, winding up med. instead of med. rare. Coupled with polenta+gorgonzola, and braised kale with mushrooms and onions. Plus a nice 9 year old Zinfandel!
For me, it was lamb loin chops (locally raised lamb that we bought half of). I overcooked them a tad, winding up med. instead of med. rare. Coupled with polenta+gorgonzola, and braised kale with mushrooms and onions. Plus a nice 9 year old Zinfandel!
jojabri
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In light of enjoying too much Dragon Blood last night and feeling the results today, I went totally lazy. La Choy beef chow mein (comes in a can) served over boil-in-bag rice with a few Mrs. T's Perogies.
Of course with a glass of Dog-hair Therapy.
Of course with a glass of Dog-hair Therapy.
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Gina,
I feel bad for you, that sounds horrible.
The only things from a can that I will ever consume is coffee, string beans, or tomatoes for a home hade sauce (notice Welch's is not on the list).
What I do is cook big on the weekends and eat left-overs for the remainder of the week. A roast chicken will see us through 4 meals plus soup. the same with a nice stew that even tastes better the second or third day.
Try it, it is cheaper and you will eat better.
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My problem is that I keep forgetting to take pictures whenever I cook something good. I did not forget this time...
Potato-leek soup
Last night I made a brazed veal roast with mushrooms
Roasted asparagus,
Buttered bowtie pasta
Strawberry crustad
Potato-leek soup
Last night I made a brazed veal roast with mushrooms
Roasted asparagus,
Buttered bowtie pasta
Strawberry crustad
peaches9324
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Oh, I think I added another dish to my (small) repertoire. I made orange roughy, but pretended it was sole meunière. I changed it up a bit, adding chopped fresh tarragon to the flour for dredging, and garnishing with tarragon. It was super tasty! I mostly followed standard sole meunière -- a bit of salt and pepper, dredge in flour, sautee in butter, take out fish, add lemon slices and more butter (and tarragon, in my case) and simmer a bit, then spoon sauce over fish. I was very pleasantly surprised how well this turned out.
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