Lobster Rolls

For a time before my adoption, I lived with or spent weekends at my grandparents house in North Reading, Massachusetts. A far north suburb of Boston. Each summer, I remember having the chance to have two lobster rolls. When the Eastern Star lodge, and when their church, had fund raisers.

When I got older, and could drive myself up for visits to my grandparents house. We would sometimes get lobster rolls from a local fish market, called the Lobster Claw. This special treat was amazing, and something I always look forward too. The buttery toasted top split hot dog bun, the rich, sweet, and creamy lobster meat. It was magic in your mouth.

After my adoption, we would visit my dad's parent summer homes on Cape Cod (Chatham) or in Narragansett, Rhode Island. Lobster, and other local seafood was a major part of each visit. I love that as well, but it a different set of memories, and for another entry.

In Norwich, Connecticut, Their was this super fish market called Seafood, Ect. It was a  super shop that served the community.. Sadly, it burned down shortly before my parents moved away. They had plans to rebuild, but I never found out if it happened or not. I can't recall, but would guess that my parents would get lobster rolls sometimes. They visited this shop a lot. In the summer it could be 2 or 3 times in a week. 

My children have tried lobster before, but not in a lobster roll. They didn't dislike, but it was a big hit as well. This just left more for me, so I have never pushed them to like it or even try it again.

The following are two lobster roll recipes from the July / August 2012 issue of Food Network Magazine:

Maine - Style

Fill a large steamer or pot with about 2 inches of water. Add 1 tablespoon of sea salt and bring to a boil over medium heat. Put 2 lobsters (about 1 1/2 pounds each) in the steamer basket or directly in the pot; cover and steam until shells turn bright red, 8 to 10 minutes. Remove the lobsters and rinse under cold water until slightly cool. Remove the meat from the shells and roughly chop; chill the meat. Mix 1/3 cup of mayonnaise, 1/4 cup of diced celery, and the zest and juice of 1 lemon in a bowl. Stir in the chilled lobster meat and season with salt. Divide among 4 split-top hog dog buns and top with celery leaves.

Connecticut - Style
Fill a large steamer or pot with about 2 inches of water. Add 1 tablespoon of sea salt and bring to a boil over medium heat. Put 2 lobsters (about 1 1/2 pounds each) in the steamer basket or directly in the pot; cover and steam until shells turn bright red, 8 to 10 minutes. Remove the lobsters and rinse under cold water until slightly cool. Remove the meat from the shells and roughly chop. Melt 1 stick unsalted butter in a saucepan with the juice of 1 lemon, and 1/8 teaspoon of paprika. Remove from heat; stir in the lobster meat and season with salt. Divide among 4 split- top hot dog buns. Serve Warm.


This next recipe is the most complicated I have seen, but looks wonderful and tasty, so I had to make it part of my entry. You can find it, and its sub-parts in Jasper White's, The Summer Shack Cookbook. 

Classic Maine Lobster Roll
4 New England -style hot dog buns
4 tablespoons unsalted butter, softened
4 Boston or Bibb lettuce leaves, washed and dried
Lobster Salad*
4 dill pickle spears
Potato chips

1) Heat a 10-inch skillet over medium heat. Spread the sides of the hot dog buns with the butter, using 1/2 tablespoon on each side. Place the buttered buns in the hot pan and toast, without moving, until golden brown on one side, about a minute, Turn and cook the other side, about 1 minute more. Remove from heat.

2) Open the buns and place in paper bun holders or on a small plates. Place a lettuce leave to the side of each bun. Divide the lobster salad evenly among them. Serve with the pickles and potato chips on the side.

*Lobster Salad
1 pound cooked lobster meat or 5 pounds live lobster
1 small to medium cucumber (4 to 5 ounces), peeled, seeded, and cut into 1/4 inch dice
1/2 cup Jasper's Lobster Mayonnaise** or Mayonnaise
2 or 3 small scallions, trimmed, and thinly sliced
Freshly ground black pepper
Kosher or Sea Salt if needed

1) if you are using live lobsters , steam them until fully cooked and allow to cool to room temperature. Crack and remove the meat from the claws, knuckles, and tails. Remove any cartilage from the claws and intestine from the tails

2) Cut the lobster meat into 1/2 to 3/4-inch dice. If using whole lobsters, you can pick all the meat from the carcasses and add it to the meat.

3) Place the diced cucumber in a colander and let stand for at least 5 minutes to drain the excess liquid.

4) Combine the lobster, cucumber, mayonnaise, and scallions in a bowl. Season with a bit of pepper if needed, Cover with plastic wrap and chill for at least 30 minutes.

**Jasper's Lobster Mayonnaise
3/4 cup Homemade Mayonnaise*** or just Mayonnaise
2 tablespoons Dijon mustard
Dash of Tabasco sauce
1 tablespoon ice water
1 teaspoon of fresh tarragon and/or
2 teaspoons of fresh chervil

1) Combine the mayonnaise, mustard, Tabasco, and ice water in a small bowl and whisk well to combine. Fold in the tarragon or chervil. Transfer to a bowl or other container, cover   tightly, and refrigerate until ready to use. The mayonnaise will keep for up to 3 days in the refrigerator.

***Homemade Mayonnaise
3 large egg yolks
1 1/2 teaspoons Dijon mustard
2 cups grapeseed or canola oil
1 tablespoon ice water
2 teaspoons fresh lemon juice
1/2 teaspoon kosher or sea salt
small pinch of cayenne pepper
freshly ground black pepper to taste

1) Combine all the ingredients in a bowl and whisk very well. Or, if you have the technology, mix the vinaigrette with a handheld mixer; or place the mixture (in two batches) in a blender jar and combine on low speed for 10 seconds, or blend (in two batches) in a food processor.

2) Transfer to a quart jar with a tight-fitting lid and refrigerate until ready to use. The vinaigrette keeps refrigerated for up to 3 weeks; shake or stir before using.

Makes: 4 Buns

America's 236th Birthday

Happy Birthday, United States of America!!

On July 2, 1776, the brave and wise men of the second Continental Congress voted for Independence from the Kingdom of Great Britain.

On July, 4th, 1776, the Congress, risking their very lives, signed the Declaration Of Independence. This was the moment of birth for our great and noble nation. This document, along with our Constitution, may be the greatest in the history of our nation, if not the world.

We have come a long way since that day, 236 years ago, but we still have much to work on as a nation and people. We must be vigilant, for we do have enemies both foreign and domestic, but also always work for that more perfect union that the founding fathers wanted for this nation.

We, as a nation, should never take the freedoms and rights we enjoy for granted. Many, even today, around the world don't have them. Freedom comes with a price. Over the years, countless numbers have given their own lives to maintain what the men who wrote and signed the Declaration Of Independence and Constitution started. Many in my family, both birth and adopted, have served in our military, no matter if they enlisted or were drafted. Many others have served in their own way to help this nation. I believe that my work as a political activist is a form of service to my country. During your own celebrations, please take a moment to remember those who have served and continue to serve our nation in any way.

No matter if you are a Socialist, Green, Democrat, Justice, Independent, Republican, or Tea Party, today is not for partisanship, but to pause and remember that, despite our different views and cultures, we are all Americans.

Being born in Boston, and growing up around New England, I have visited many of the major points of history on the way to becoming our own, free nation. A field in Lexington - Concord, Old North Church, Bunker Hill, Paul Revere's House, Old South Church, the site of the original Boston Tea Party, and many more.

My children and I will spend some time talking about the history and why the 4th of July is special, but we'll be celebrating as well. Although I'm not 100% sure what we'll do, most likely we will have a cook-out of some kind, watch some baseball, take a swim, and maybe even a quick visit to This Is The Place Heritage Park. In the evening, we are going with some friends to Sugar House Park, here in Salt Lake, for Utah's largest fireworks show.

I don't think we'll be setting off any personal fireworks ourselves. It's legal here, in fact this is the first time the new law that allows airrels is in effect. Many government officials are asking people to refrain from setting off fireworks, because it's so hot and dry, and many wild fires are still burning within the state. On top of that, I am sure many people will be setting them off all over the valley and state despite the warning.

"Independence Day is commonly associated with fireworks, parades, barbecues, carnivals, fairs, picnics, concerts, baseball games, family reunions, and political speeches and ceremonies, in addition to various other public and private events celebrating the history, government, and traditions of the United States. " - Wikipedia

Enjoy your celebration, have fun, and be safe.....

Voting: A Legacy And Our Civic Duty

On Tuesday, June 26th, 2012, I had a chance to cast my first vote in Utah.  As always, my children stood beside me and watched as I completed the process...

You must have reached the age of 18 years here in America before you vote.  In some states, they let you register a bit early as long as you'll be 18 by the time the next election is held.

Long before I had reached the proper age, my parents would take me with them when they would cast their votes.  I would see the process, and stand in the voting booth with them.  In the car, sometimes we talked about why they voted the way they did. Most of the time I agreed, at times I didn't.

By my parents example, I came to understand just how important it was to vote as a citizen of the United States of America. This left a major impression on me.  My parents, when I was living with them, never missed an opportunity to vote.

Voting is something special.  At first, it was only white, male, land owners who could vote, but then it was all males.  Later on women, and African - Americans got the right to vote.  This wasn't easy thing to accomplish.  In fact, it was a hard, and long struggle for both groups.

Even today, if you're convicted of a serious felony, you can (may) lose the right to vote.  Sometime you can get the right to vote restored, but often that is not the case.

When I cast my very first vote for Clinton - Gore in 1996, I was doing something a lot of people my age were not doing.  Not many people under 25 vote, if they register at all.  This is why most politicians don't listen to the concerns of this age group.

Just like my parents, I'm doing my own little part to change this. This is why I take my children with me when I cast my votes.  I'm teaching them about the process, and how to vote on the modern machines.  I try to explain to them why I voted or didn't vote for a certain person, or ballot question.

I would love for them to be loyal Democrats, that is my hope for them.  That said, It doesn't matter what party they associate with as long as they register, and vote in each primary and general election.  Moreover, I wish them to be informed voters and, if nothing else, know the basics of the issues.

I hope that I'm raising a couple of....

Uinta Brewing

Growing up, my father had a love of beer. His tastes were not for the national brands, or even American brands. My Uncle Bill once gave him a subscription to the Beer Of The Month club - it was one of the best gift my father ever got. I even think my dad got a kit or two, and brewed his own beer. This was on top of making his own wine every year. 

When I got to be of age, or to be honest a little before, I started trying different styles and brands of beer. I quickly found that I enjoyed craft beers. Craft beers are locally brewed in smaller batches, in most cases. It's not mass produced, so the brew master has time to create and perfect amazing recipes. This leads to a line of year round brews that has limited edition /seasonal brews mixed in.

It might surprise and shock you, with all the strange liquor laws within the State of Utah, that many breweries are thriving in Salt Lake City and the surrounding area. The best of them, in my view, is Uinta Brewing Company. Many people seem to agree with me as Uinta recently announced plans to expand. This expansion will more then double the brew house and office space. It will also allow the space for putting beer in cans in addition to the bottling that happens now.

I tend to like Ale and mostly stick to them. That said, to the best of my knowledge, I have tried every Uinta beer. The following are my favorites:

Hop Notch IPA (India Pale Ale)
Detour (Double IPA)
Hyve (Honey Ale, Seasonal)
Anglers (Pale Ale)
Golden Spike (Hefeweizen)
19th Birthday Suit (Sour Cherry Ale, Limited Edition)
Rype (Wheat Beer With Orange, and Coriander - Not Made Anymore)

"Uinta beers have received awards and medals from regional, national, and international competitions, including the North American Beer Awards, World Beer Cup, and Great American Beer Festival." - Uinta's website 

One of the coolest things about Uinta Brewing Company is its commitment to the environment. Since 2001, the brew house and offices have been run on 100% wind and solar power. They also provide their customers with a way to recycle the brown glass bottles and the cardboard packaging on the grounds of the brew house.

The brew house is home to a Pub as well. The BrewHouse Pub is open Monday - Friday, 11a to 7p. They serve fresh made half or whole sandwiches, the soup of the day, and chili from 11a to 3p. They have your favorite Uinta brews on tap or in bottles. They also have select Coke and Pepsi sodas, as well as bottled ice teas. Within the pub is a wonderful semi-circular bar, plenty of tables and, in the warmer months, a lovely patio.

I love having lunch and talking sports, politics, and relationships with the friendly bartenders. The staff is first rate and very attentive, which I really enjoy. Like the Cheer's theme song goes, "you want to go where everyone knows your name."

Also at the pub you can purchase 6 packs, growlers, or a cases of lower alcohol beers. If you want the higher alcohol beers, you need to pay separately in a glassed-in section of the pub known as The Little Big Beer Store. This has to do with the fore mentioned strange liquor laws in Utah.

For more information on Uinta Brewing Company and/or The BrewHouse Pub -

Stop by: 1722 S Fremont Drive (2375 W), Salt Lake City, Utah, 84104

Call: 801- 467 -0909

Website: www.UintaBrewing.com

Facebook: Uinta Brewing

Twitter: @UintaBrewing

The Newsroom

Last Sunday night, Aaron Sorkin's newest series premiered on the HBO network.

I'm a big fan of Sorkin.. From The West Wing, and Studio 60 On The Sunset Strip.

The professional reviews didn't really seem to like the show. It got very mixed reviews, which is strange for a Sorkin production. Having seen the pilot episode, I feel that some of the criticism is about having the focus of The Newsroom being on the quality of the modern, right-wing, corporate controlled, for profit, United States media, and not the value or entertainment of the show itself.

The Newsroom is very addictive from the opening scene to the ending credits. It's a fast paced look behind the scenes of a news program and the lives of the people who run it. Each character is flawed in some way, but despite their own personal issues they come together for an hour to create the best news show possible.

From the buzz on Facebook, Twitter, and HBO.com, it's fairly safe to say HBO has its next major blockbuster hit in The Newsroom. This show joins other classic and hit shows on HBO, like The Sopranos, Big Love, Little Briton - Little America, Real Time with Bill Maher, and True Blood.

Jeff Daniels gives an amazing and believable performance. He has come a long way since Dumb & Dumber movies. Jeff plays the anchor of a cable news program that is popular, but doesn't rock the boat too much. While doing a panel discussion at a university in which he opens up and has what many feel is a major gaffe. It turns out not to be so much a gaffe, as an awaking. After a 3 week "vacation", Jeff's character comes back to a whole new show!

Sam Waterston returns to TV as the director of the news department. He is the boss, but also a guiding mentor like figure for Jeff's character.

This show has it all.... A provocative topic, a superb cast, and the genus writing of Aaron Sorkin. I see, The Newsroom, having a long run.

If I didn't already have HBO, I would order it just to see this show. It would be worth it. Plus, with HBO, you get HBO on demand, and HBOGo as part of the package.

Baked Brie

Growing up, my parents would often entertain friends or have business associates over for a meal

More often then not my parents who set out some brie and fancy crackers.

In time, my parents learned to wait til the guests arrived to set the brie out. This way it was less likely to be raided by our pet or myself

When my children and I used to have a monthly dinner at my former sister-in-laws place. I would bring brie as one dishes to share.

As long as I can remember, I have always enjoyed cheese. My children seem to as well or just a wiliness to try.

The following recipe is not what you might think of as a traditional baked brie, but its very delicious never the less...

Ingredients:
2 tablespoons butter, unsalted
1 large onion, diced
1 tablespoon garlic, minced
8 ounces brie cheese, rind trimmed, cut into large pieces
1 (8 ounce) brick cream cheese, cut into pieces
3/4 cup of sour cream
2 tablespoons fresh lemon juice
2 tablespoon brown sugar
1 tablespoon worcestershire sauce
salt and pepper, to taste
paprika, to taste
1 french baguette, cut into pieces and toasted
olives

Directions:
1) Preheat oven to 400 degrees F

2) Melt butter in a heavy saucepan on medium heat. Add diced onions and garlic and saute until onions are golden brown, about 6-8 minutes. Set aside.

3) While onions are sauteing, place brie and cream cheese in a large microwave-safe bowl. Microwave on medium, just until melted, about 2 minutes.

4) Whisk in the sauteed onions and garlic, sour cream, fresh lemon juice, brown sugar, and worcestershire sauce. Season with salt and pepper, if desired. Sprinkle with a dash of paprika.

5) Put in oven safe dish. Bake 20 minutes

6) Serve with toasted french baguette bread rounds, and olives.