The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [113]
2. Heat a large, heavy skillet or griddle over medium heat until hot. Lightly brush the outside of the buns with butter; transfer to the skillet. Cook, turning once, until buns are golden brown, about 1½ minutes per side.
3. Spoon about ½ cup lobster mixture into each bun. Serve immediately.
lobster clubs
MAKES 4
Remade as a club, the lobster roll trades its usual bun for brioche and takes on the customary bacon, lettuce, and tomato.
1 pound cooked lobster meat, sliced into 1-inch pieces
½ cup plus 2 tablespoons mayonnaise, plus more for spreading
3 tablespoons chopped fresh tarragon
3 tablespoons chopped fresh parsley
5 teaspoons fresh lemon juice
Pinch of cayenne pepper
Coarse salt and freshly ground pepper
8 slices brioche, toasted
4 leaves Boston lettuce
8 slices bacon, cooked
8 slices tomato
1. In a bowl, toss together the lobster, mayonnaise, herbs, lemon juice, and cayenne; season with salt and pepper.
2. Spread additional mayonnaise on the toasted brioche; top each of 4 slices with a lettuce leaf, some lobster mixture. 2 slices bacon, and 2 slices tomato. Top with remaining toast.
fried green tomato clubs
MAKES 4
4 slices bacon
¾ cup stone-ground yellow cornmeal
1 teaspoon salt
1 teaspoon freshly ground pepper
Pinch of cayenne pepper
Pinch of sugar
2 green tomatoes, thinly sliced
4 biscuits or English muffins, split and toasted
Mayonnaise, for serving
Pickled Red Onions (recipe follows)
4 slices sharp Cheddar cheese
Hot sauce, for serving (optional)
1. Cook the bacon in a skillet until crisp; drain on paper towels and reserve the drippings in the pan.
2. In a shallow dish, mix together the cornmeal, salt, pepper, cayenne, and sugar. Add the tomatoes, and toss to coat.
3. Heat the reserved drippings over medium heat; add the tomatoes, and fry until golden, about 2 minutes per side.
4. Spread the mayonnaise over the cut sides of the biscuits; fill each with 1 to 2 slices fried tomatoes, 1 slice each bacon and cheese, and pickled onions. Sprinkle with hot sauce, if desired.
pickled red onions
MAKES 2 CUPS
You’ll need to make these onions at least 1 week in advance.
4 red onions, cut into ¼-inch-thick slices
1½ teaspoons coarse salt
1½ cups cider vinegar
¾ cup sugar
7 whole black peppercorns
3 whole allspice
2 whole cloves
1 whole cinnamon stick
1 bay leaf
1 small dried red chile
1. Put the onions in a colander set in a large bowl. Toss with the salt; refrigerate 1 hour. Rinse the onions under cold water; drain.
2. Bring the vinegar, sugar, spices, bay leaf, and chile to a boil in a medium saucepan, stirring constantly. Let cool completely.
3. Add the onions to the vinegar mixture in the pan; bring to a boil. Immediately transfer the onions to an airtight container using a slotted spoon. Let the vinegar mixture cool completely; pour over the onions. Refrigerate at least 1 week before serving (onions will keep 2 weeks more).
lemongrass pork burgers
MAKES 6
Thai chiles are small, fresh red or green chiles, and are very hot. For a milder flavor, remove the seeds. You can substitute 1 fresh serrano chile. The flavors of Southeast Asia were the inspiration for these lean burgers, which are wrapped, Vietnamese-style, in lettuce.
3 shallots, thinly sliced
1½ stalks fresh lemongrass, bottom 6 inches only, finely chopped (6 tablespoons)
1 piece (2 inches) peeled fresh ginger, coarsely chopped
1 pound ground pork
1½ teaspoons coarse salt
½ teaspoon freshly ground pepper
Vegetable oil, for brushing
¼ cup plus 2 tablespoons fresh lime juice (about 3 limes)
¼ cup Asian fish sauce
3 to 6 fresh Thai chiles (depending on desired heat), thinly sliced crosswise
2 heads Boston lettuce (6 medium cup-shaped leaves reserved, remaining leaves shredded crosswise)
½ cup fresh cilantro leaves
¼ cup fresh mint leaves
Cucumber wedges, for serving (optional)