Maine Lobster Rolls & Grilled Sweet Potatoes

Lobster tails were on sale at the grocery store so I decided to make some lobster rolls.  The recipe comes from this Dishing Up Maine cookbook that I bought when we visited Maine.  It had a little too much mayonnaise for my taste, but still tasted delicious.  My husband could eat mayonnaise out of a jar so he of course loved it.  The recipe is below.  On a side note, I ate a lot of lobster and lobster rolls in Maine, but my favorite is the lobster roll at Neptune Oyster Bar in Boston.

Ingredients
2 cups cooked lobster, cut into chunks
2 teaspoons of lemon juice (about 1/4-1/2 lemon)
1/2 cup of mayonnaise
Salt and fresh ground pepper
Top-split hot dog buns (regular works fine too)
Snipped chives

Directions
1. Toss the lobster with lemon juice and mayonnaise, season with salt and pepper to taste
2. Toast hot dog rolls
3. Spoon lobster onto rolls and enjoy!

I served grilled Grilled Sweet Potatoes with Scallions from Martha Stewart's Everyday Food Magazine on the side.  I live in an apartment so I don't have a grill, I use my double burner grill pan instead and it works perfectly.  This is one of my favorite side dishes to serve and eat.

Honey and Soy Glazed Salmon

Honey and Soy Glazed Salmon

This doesn't look pretty, but it sure tastes good (please note I took this picture before reading the link on food photography I posted below).  This recipe makes a regular appearance in our apartment.  The only change I make is that I throw onions in the pan when I cook the Salmon, which results in slightly burnt onions, an ugly photo, and a very tasty dinner.  I usually serve it over rice and with a side of edamame.  It's a very quick and easy weeknight meal.

Food Photography

You've probably noticed that my pictures could use some improvement.  This might help me.  Although usually I'm in too much of a rush to eat my food to take my sweet time taking nice photos.

The Serious Eats Guide to Food Photography

Ham Fried Rice

With some leftover ham from Easter, Ham Fried Rice was for dinner tonight.  The fried rice had ham (of course), 1 egg, shelled edamame, onions, and sesame seeds.  In addition to soy sauce I always add a decent amount of Sriracha for some heat.  I also use my mister to try to reduce the amount of oil in the recipe.

How To Make An Omelette

We have more leftover steak than we can dream of so I decided to throw some in an Omelette this morning.  I also added some scallions that I had on hand, and parmesan cheese.  I like to use parmesan because it's strong so you don't have to use a lot to get good flavor.  I really wanted to add tomatoes, but I was sad to see mine had gone bad.

How I Make An Omelette
1.  Chop up any vegetables or ingredients that you want to add to your omelette.
2.  Saute any meat or vegetables that you want cooked in the omelette.  In this case I sauteed the steak a little; other things I tend to saute for an omelette are onions, mushrooms, and spinach.
3.  Combine 2 eggs, a dollop of milk, a dash of salt, and a dash of pepper and beat
4.  Mist your pan with oil and preheat (I love my Oil Mister from Williams-Sonoma) on medium low heat.
5.  When the pan is hot enough (a drop of water would sizzle) pour your eggs into the pan and let them sit for a minute.
6.  With a spatula, gently push one edge of the egg into the center of the pan while tilting the pan; allowing the still liquid egg to flow underneath.  Do this again on the opposite side.
7.  When the egg looks pretty much cooked add your ingredients to one half.  Usually I throw in whatever my refrigerator has to offer; this time I added sauteed steak, uncooked scallions, and a little parmesan.
8.  Use a spatula to lift one half (the half without the ingredients) and fold it over the half with the ingredients.
9.  I usually let it cook for a little under a minute and then slide it onto a plate.

I'm also in love with our grind and brew coffee maker.  Today's beans were a Viennese Blend from Oren's Daily Roast in NYC; it's a blend of Columbia and French Roasted Columbia.