Lobster BLTs

It's been 19 months since my last post and a lot has changed. My amazing girls are now 2 and a half (cant forget the half) and almost 5! I've moved to a new house and just completed my new kitchen. The girls love helping me in the kitchen - just last night tiny one helped make me a turkey sandwich to take to the office for lunch. I showed her how to take a slice of turkey and lay it on the bread, then watch as she grabbed a slice, rolled it into a ball, mashed it in her tiny hands a few times, then squished it onto the bread... good thing she washed her hands first... but boy was she proud of herself!

As they get older, I get a bit more sleep and a bit more time to myself - which hopefully means time to get back to my blog. I've been cooking all along, just not as fancy and I haven't had time to take photos and write posts...

Perhaps I should re-title this Ladyberd and Baby birds in the kitchen... First things first though: a post.

One of the things I welcome most about summer are dropping prices on lobster. This past Memorial Day, I made a new favorite: Lobster BLTs with Saffron aioli. Steam and shell the lobsters the night before (or cheat and have your market steam them for you). Then this becomes a quick dinner with some steamed corn or potato salad.

Lobster BLTs
adapted from Lobster! by Brooke Dojny

1 tsp. white wine vinegar
pinch saffron threads
3 Tbsp. mayonnaise
meat from 2 1-1/4 pound lobsters
8 strips of cooked bacon
Several leaves crisp lettuce (like Romaine)
1 tomato, sliced
Sliced avocado (optional)
8 thick slices challah
Butter

Mix the saffron and vinegar in a small dish and let sit for a few minutes so the flavors blend. Stir in the mayonnaise.

Spread one side of each piece of bread with butter and toast in a pan. when golden brown, remove from pan and place toasted side down on a plate.

Pile one fourth of the lobster on each of 4 pieces of the bread. top with two slices of back, lettuce, tomato and avocado (if using). Spread some of the aioli on the untoasted side of the remaining four slices of bread and put on top of each sandwich.

Serves 4.

The ultimate steak sandwich

I have a love/hate relationship with leftovers. On one hand, they mean a night off from cooking, but on the other, they mean I have to have the same thing twice in one week. So often I try to make dishes where the leftovers can be given a makeover. This sandwich is a perfect example.

On Saturday night, I made surf and turf for dinner. We grilled one shell steak and steamed one lobster. I served them with a simple pasta with fresh tomato basil sauce. We had some of each leftover. Finding myself home alone tonight, I decided to use up the steak. I'd bought a nice crusty roll that I hadn't used so that and the steak inspired my ultimate steak sandwich.



In my opinion, sandwiches are rarely memorable and are typically unworthy of the title ultimate. But some sandwiches make the grade. Of note are the Chicken Madness from Wisemiller's in Georgetown, the fish sandwich from Linda Jean's on Martha's Vineyard, and the first muffaletta I ever ate in New Orleans. That's about it. I add this one to the list because it was just too good not to. The steak had been cooked medium rare so it stayed tender and juicy - go ahead and use leftover steak or make fresh for these sandwiches. The other thing that made it good was the ingredients - I fire roasted my red peppers and I used Divina Organic olive tapenade (I found it at Whole Foods). I also love the store-brand olive tapenade from Trader Joe's, but use your favorite.

Have other ultimate sandwiches? Leave a comment and let me know! I'm always looking for new ideas for lunch and quick suppers! I only made one, but the recipe can easily be multiplied for two or even a crowd.

Oh - and I cannot neglect my accompaniment. I was overjoyed that the local Scotch Plains Farmer's Market opened so I went a got some fresh veggies and a few other things from my favorite vendors. At the top of the list are the half sours from Pickle-licious (I simply love pickles!). Find them at farmer's markets throughout New Jersey or check out their website to find them near you.

The Ultimate Steak Sandwich

1 crusty Italian bun
A little butter
Garlic powder
4-6 oz. cooked steak
A few slices of fire-roasted red pepper
3 slices provolone cheese (or more, who's counting?)
3 tsp. black olive tapenade
Baby arugula



First, slice the roll lengthwise and spread a little butter on each side. Sprinkle with garlic powder and brown in a toaster oven until just golden.



Remove the bread from the toaster oven and layer the steak and peppers on one side and the cheese on the other. Put it back in the oven until the cheese melts.



Remove from the oven and spread the tapenade on the cheese. Pile the arugula on top of the steak and peppers then put the sandwich together and dig in!

Banh Mi - Oh my!

There are two things about me that I have to share before I start this post: 1) I LOVE Vietnamese food; 2) I am a junkie for food magazines but I rarely make the recipes in them. If you share either of these characteristics with me, read on!

It's true. I devour my monthly food magazines. I tear out recipes I want to try and then... well, they pile up in various places all over my house. Usually that's about it. (I know there are a lot of you just like me!). But I was reading the January Bon Appetit recently and eagerly tore out a recipe for Pork meatball Banh Mi. It appeared in a meatball article which I expected to be full of Italian classics. I was pleasantly surprised when I found this one and the photo looked good enough to eat. I decided to make it that very weekend.

The complete recipe is below, straight from epi. I left off the jalapenos (my mayo was zippy enough). One thing very worth noting is that the meatball mix and mayo can be made a day ahead. I was making this for lunch so saving some time in the morning was a huge plus. Also, I'd recommend Thai basil if you can find it. If not, no biggie - I only had regular and it tasted great, but the flavor would have been just a little more authentic with the Thai variety.

My husband and I devoured these and decided they'd make a delicious app too - pop a meatball, some of the quick pickled daikon and carrot, and a little of the mayo into a lettuce cup for a nice quick nibble. (OK, now I want some...)

By the way, Banh Mi can be made lots of different ways - if you have another variety you like, please leave a comment. I'd love to try some others!

Without any further ado, my first recipe of 2010. It's a real winner.

Pork Meatball Banh Mi
Recipe from Bon Appetit, January 2010, also on epicurious

Hot Chili Mayo:

• 2/3 cup mayonnaise
• 2 green onions, finely chopped
• 1 tablespoon hot chili sauce (such as sriracha)*

Meatballs:

• 1 pound ground pork
• 1/4 cup finely chopped fresh basil
• 4 garlic cloves, minced
• 3 green onions, finely chopped
• 1 tablespoon fish sauce (such as nam pla or nuoc nam)*
• 1 tablespoon hot chili sauce (such as sriracha)
• 1 tablespoon sugar
• 2 teaspoons cornstarch
• 1 teaspoon freshly ground black pepper
• 1 teaspoon coarse kosher salt

Sandwiches:

• 2 cups coarsely grated carrots
• 2 cups coarsely grated peeled daikon (Japanese white radish)**
• 1/4 cup unseasoned rice vinegar
• 1/4 cup sugar
• 1 teaspoon coarse kosher salt
• 1 tablespoon Asian sesame oil
• 4 10-inch-long individual baguettes or four 10-inch-long pieces French-bread baguette (cut from 2 baguettes)
• Thinly sliced jalapeño chiles
• 16 large fresh cilantro sprigs

Hot Chili Mayo:Stir all ingredients in small bowl. Season with salt. Can be made 1 day ahead. Cover and chill.

Meatballs:Line rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange on baking sheet. Can be made 1 day ahead. Cover and chill.

Sandwiches:Toss first 5 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.

Preheat oven to 300°F. Heat sesame oil in large skillet over medium-high heat. Add half of meatballs. Sauté until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes. Transfer meatballs to another rimmed baking sheet. Place in oven. Repeat with remaining meatballs.

Cut each baguette or baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Arrange jalapeños, then cilantro, in bottom halves. Fill each with 1/4 of meatballs. Drain pickled vegetables; place atop meatballs. Press on baguette tops.

*Available in the Asian foods section of many supermarkets and at Asian markets.
**Available at some supermarkets and at Asian markets.

Last supper #3: Laurent Tourondel

On Saturday night, we tried the Last Supper of Laurent Tourondel (of BLT Steak, BLT Fish, etc.). His request was for a seared tuna BLT the way he makes it at BLT Fish Shack in New York City, accompanied by French Fries and Heinz ketchup.

This was one of the simpler Last Suppers I've made so far and it's one I'll make again... and again. There are a lot of flavors packed into this hearty sandwich: Tuna, avocado, olive, bacon, arugula, lemon, egg, Parmeggiano Reggiano, a little mayo. The list seems neverending. But pile it all on and it's absolutely delicious. I prepped the toppings ahead of time so when we cooked the fish it was still warm.

The fish was about 1/2 inch thick and we grilled it on medium heat for just 1 minute per side. Any longer and it would have been overcooked. And who wants over cooked sashimi grade yellowfin tuna???

I also made homemade fries. I used a mandolin to cut 2 Idaho potatoes into 1/4 inch thick straws. I wrapped them in a towel in the fridge fro about an hour to remove some of the starch and let them dry. I then fried them in canola oil at 325 degrees for about 4 minutes. I let them drain on paper towels and cool for about 30 minutes then fried them again in the same oil, this time for about 2 minutes at 375 degrees. Golden brown and yummy!

If rare tuna doesn't scare you off, try this sandwich! the recipe looks long but it's easy. Oh and at Laurent's suggestion, we served it with a little Sriracha - Vietnamese hot sauce. Gave it a nice little kick!

BLT Grilled Tuna Sandwich

Serves 6

1½ pounds yellowfin tuna, cut into 12 slices, about 1⁄3 inch thick
Fine sea salt and freshly ground black pepper to taste
½ cup olive oil
4 teaspoons freshly squeezed lemon juice
½ teaspoon chopped garlic
1 large bunch arugula, tough stems removed (about 2 cups)
½ cup mayonnaise
¼ cup Tapenade
1 loaf rustic Italian bread, cut into twelve ½-inch-thick diagonal slices, toasted
12 slices applewood-smoked bacon, cooked until crisp
1 medium red onion, sliced
2 ripe tomatoes, sliced
3 hard-cooked eggs, peeled and sliced
6 ounces Parmigiano-Reggiano cheese, thinly sliced with a vegetable peeler or mandoline slicer
1 ripe avocado, preferably Hass
1 bunch fresh basil, tough stems removed

GRILL THE TUNA Preheat a grill pan or barbecue grill to high heat. Sprinkle the tuna on both sides with salt and pepper. Place the tuna on the pan or grill rack and cook 1 to 2 minutes per side, or until rare to medium-rare, depending on your preference.

DRESS THE ARUGULA In a medium bowl, whisk together the oil, lemon juice, garlic, salt and pepper. Add the arugula and toss well.

ASSEMBLE THE SANDWICHES Spread some of the mayonnaise and tapenade on each slice of bread. Divide the bacon, onion, tomatoes, eggs, cheese, and avocado over half of the slices. Top with the tuna, basil, and the arugula salad. Cover with the remaining bread, coated-sides down.

TO SERVE Cut the sandwiches in half and serve immediately.



Project Last Supper score:
3 down, 27 to go.
Not sure which meal we will do next, but it won't be this weekend since we will be out of town for a charity walk.