In Maine you’re likely to find lobster rolls served two ways. Innovators prefer a crunchy, tangy and slightly spicy version of the lobster salad that includes celery, lettuce, lemon juice and a pinch of cayenne. Purists leave out those ingredients because they believe nothing should interfere with the mix of sweet tender summer lobster and mayonnaise
- Four 1- to 1 1/4-pound lobsters
- 1/4 cup plus 2 tablespoons mayonnaise
- Salt and freshly ground pepper
- 1/4 cup finely diced celery
- 2 tablespoons fresh lemon juice
- Pinch of cayenne pepper
- 4 top-split hot dog buns
- 2 tablespoons unsalted butter, melted
- 1/2 cup shredded Boston lettuce
- Prepare a large ice-water bath. In a very large pot of boiling salted water, cook the lobsters until they turn bright red, about 10 minutes. Using tongs, plunge the lobsters into the ice-water bath for 2 minutes, then drain.
- Twist off the lobster tails and claws and remove the meat. Remove and discard the intestinal vein that runs the length of each lobster tail. Cut the lobster meat into 1/2-inch pieces and pat dry, then transfer to a strainer set over a bowl and refrigerate until very cold, at least 1 hour.
It’s a classic stew but lentils give it a whole new taste and make it amazing to come home to on a long cold winter evening.
- 1 roasting chicken, cut into 10 pieces (2 wings, 2 drumsticks, 2 thighs and 4 breast pieces) or a large package of any chicken parts
- 2 carrots, chopped
- 2 onions, chopped
- 2 stalks of celery, chopped
- 1 sweet potato, peeled and chopped, or 2 baking potatoes
- 4 cloves of garlic, minced
- 1 handful freshly chopped mushrooms
- 1 cup lentils, green, black beluga or French Du Puy
- 1 tsp salt
- 1/2 tsp black pepper
- 1 to 2 bay leaves
- 5 cups water
- 1 cup frozen peas
- 1 cup frozen corn
- 1 tsp chopped rosemary or thyme
- Toss chicken pieces into your slow cooker. Top with all the veggies, garlic and lentils. Season with the salt, pepper and bay leaves. Pour in water and mix everything together to ensure the lentils are covered and the flavours are evenly distributed. Cook 8 hours on low.
- Stir in peas, corn and herbs just before serving.
Everyone loves Sloppy Joes and this comfort food can be ready when you are if you put it in the slow cooker to start off your day.
- 3 pounds ground beef
- 2 tablespoons shortening
- 1 cup onion — chopped
- 1 cup celery — diced
- 1 green pepper — chopped
- 1 garlic clove — minced
- 2 tablespoons Worcestershire sauce
- 1 cup ketchup
- 3 beef bouillon cubes — crushed
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 1 can tomato paste — 6 0z.
- 1 1/4 cups water
- 3 tablespoons vinegar
- 3 teaspoons brown sugar
- 1 teaspoon dry mustard
- Heat shortening in skillet and brown meat, discard fat. Combine all ingredients in removable liner, stirring well. Place liner in base. Cover and cook on low 6-8 hours; or high 3-4 hours
- Serve over warmed burger buns or noodles.
A long time Cooper family tradition and a favorite of mine as well.
- 2 tbsp butter
- 1/4 cup onion, diced
- 1/4 cup celery, thinly diced
- 1 tbsp flour
- 3/4 cup chicken stock
- 1/2 cup cream (or milk)
- 1/2 tin cream of mushroom soup
- 2 cups chicken or turkey, diced
- 1 cup frozen peas
- 8 slices sandwich bread, crusts removed
- Melt butter. Add onions and celery, and saute until translucent.
- Sprinkle with flour and stir to absorb butter.
- Add chicken stock, cream and soup. Stir well and let simmer 5 minutes.
- Add meat and peas. Simmer another 15 minutes.
- While the sauce is simmering, cut crusts off bread and press slices into muffin tin forming little bread cups.
- Toast in 400º oven for 8-19 minutes. When toasted, remove to plate and fill with sauce. Serve immediately.
Yields 4 servings.
Here is another big game appetizer that is sure to please those who like a dip with a bit of a kick, a baked Buffo Chicken dip. Lots of flavor and heat to enjoy no matter how cold the playoff game is that you are watching.
- 4-oz. room temperature cream cheese
- 9-oz. buffalo wing sauce
- 8-oz. bleu cheese dressing
- 4-5 boiled, shredded chicken breasts
- 1 yellow onion
- Preheat oven to 350°F.
- Boil yellow onion and chicken breasts in large pot for one hour. Pro Tip: if you don’t have time to boil chicken, use chicken in a can. You can find it in the grocery store next to the tuna fish, and, we promise, there’s nothing fishy about it.
- While chicken is boiling, mix buffalo wing sauce, bleu cheese and cream cheese in large bowl. Try to blend cream cheese as much as possible, but it’s okay if it’s still a little chunky.
- Once chicken has finished boiling, safely drain water. After chicken has cooled, use fork to pull meat away from bone and shred — using fork or your fingers — into thinner strips.
- Once chicken is shredded, mix with buffalo sauce mixture and pour dip into pan.
- Bake for 30 minutes.
- After baking, let dip cool.
One the dip has cooled, serve it with your favorite crackers and celery sticks.