Wednesday, August 27, 2014

A Fantastic Summer Meal - Fatoosh Salad



We are not ready to let go of summer yet - and are going to spend this weekend enjoying our favorite summer meals, such as Fatoosh Salad!

Fatoosh is a salad indigenous to Levantine cuisine, composed of toasted pita bread, greens and other vegetables. This fun dish encompasses the delicious flavors of some of our favorite summer foods, such as shrimp, which provides a lean source of protein, and those beloved fresh tomatoes that add a burst of sweetness and acidity to every bite. Our new Roasted Tomato Balsamic Vinaigrette adds dark and smoky flavors with subtle notes of herbs and spices and pairs well with the essence of the grill and the salty feta. It’s perfect as a main course or a side dish, and as all other summer dishes, it’s best eaten outside!

 Ingredients:
  • 1 pound shrimp, peeled and deveined
  • 3 romaine lettuce hearts, washed and dried
  • Olive oil
  • Salt and pepper
  • 2 5-inch pita bread rounds
  • 1 cup garbanzo beans, drained and rinsed
  • 1 cup fresh tomato, diced
  • 1 cup seedless cucumber, quartered lengthwise and sliced 1/8-inch thick
  • 1/4 cup pepperoncini, sliced
  • 1/4 cup red onion, thinly sliced
  • 3 ounces feta cheese, crumbled
  • Stonewall Kitchen Roasted Tomato Balsamic Vinaigrette
Directions:
  1. Place shrimp on skewers. Brush with olive oil and season with salt and pepper. Grill over medium-high heat about 2 minutes per side until pink and opaque. Remove from skewers and set aside.
  2. Cut heads of lettuce lengthwise. Brush with olive oil and grill over medium-high heat cut side down 2-3 minutes total, turning occasionally. Remove and set aside.
  3. Grill the pita bread turning occasionally until crisp. Crumble into bite sized pieces. Arrange grilled lettuce on individual plates. Top with shrimp, pita, garbanzo beans, tomato, cucumber, , onion and cheese. Drizzle vinaigrette over salad and serve immediately.
 

Wednesday, August 20, 2014

Lobster!

We are spoiled here on the coast of Maine. Lobster is always available and is fresh from a local lobster pound often right off the boat. No matter where you buy your lobster make sure they are fresh and lively and not lethargic. They should flap their tails when picked up out of the water.  

When you think of cooking lobsters, most think of a big pot of boiling water, when in reality steaming your lobsters (instead of boiling) results in a are more flavorful lobster, as well as takes less time to cook. All you need to do is fill a large pot with 2-inches of water and bring to a boil. Place the lobsters in backside down; this will trap the delicious juices in the shell. Cover and steam until bright red about 12 minutes for a 1-pounder and 20 minutes for a 2-pounder. To test if they are done, simply pull off one of the small legs. If it comes off easily it is done.


A 1 ½ pound lobster will yield about ½-pound or about 1 ½ cups lobster meat (less if it is a shedder). 
Keep it simple when it comes to serving lobster. There is no need for fancy sauces or stuffing. The meat is delicious on its own and most enjoy it dipped in a little melted butter.


 




A few fun facts about lobsters

  • Lobsters, like all crustaceans, molt when they outgrow their shells.  Typically this happens around mid-summer which is when you can find shedders. A tasty sweet tender treat, they are less expensive, but also have less meat. And although the hard shell lobsters often provide more meat, it does tend to be a little tougher.
  • Interested in knowing whether the lobster is a female or male? Look on the underside at the base of the tail. There will be two feelers. If the feelers are hard it is a male and if they are feathery it is a female.
  • A one pound lobster is typically about 5-7 years old

Enjoy the sweet, sweet taste of lobster!