Brought home a cooked lobster from the Maine Ave. fish market, picked and chopped the meat, tossed with a bit of mayo and finely diced celery, spread on a buttered, toasted roll and sprinkled with paprika and lemon juice.
Sunday, August 22, 2010
Lobster Roll
Monday, August 2, 2010
Sunday, July 18, 2010
Sliders!
The only thing better than burgers is small burgers. They take less time to cook, you're not limited to one burger's worth of toppings, and you can eat a bunch of 'em.
I believe the biggest trick to sliders is the roll. Fortunately, I discovered online a recipe for consistently awesome pretzel rolls. They're very simple to prepare; most of the hassle is just waiting for the yeast to do its thing.
As soon as the rolls hit the oven, it's time to shape and cook the patties. Nothing special; 80/20 beef, salt, pepper.
I don't tend to have as much good cheese on hand as I'd like, but sometimes nothing beats a good sharp cheddar. A minute under the broiler and then it's time for the magic to happen:
I finished off the toppings with homemade pickles from a friend and some of the world's best mustard from my last trip to Asheville, NC.
Special thanks for this blog posting goes to a drunken promise at a brewery last night.
I believe the biggest trick to sliders is the roll. Fortunately, I discovered online a recipe for consistently awesome pretzel rolls. They're very simple to prepare; most of the hassle is just waiting for the yeast to do its thing.
As soon as the rolls hit the oven, it's time to shape and cook the patties. Nothing special; 80/20 beef, salt, pepper.
I don't tend to have as much good cheese on hand as I'd like, but sometimes nothing beats a good sharp cheddar. A minute under the broiler and then it's time for the magic to happen:
I finished off the toppings with homemade pickles from a friend and some of the world's best mustard from my last trip to Asheville, NC.
Special thanks for this blog posting goes to a drunken promise at a brewery last night.
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