scamhi

Last night's lobster roll made by friends. this was really good

this weekend limes were 7 for a dollar at my local green grocer but lemons went up to 2 for $0.79.

clams and shrimp with, olive oil, garlic sake, tomato, parsley and chives

2 place we like in Baltimore were Pappas Seafood for crab cakes and the Woodberry Kitchen for farm to table type food

charcoal grilled chicken cooked under two bricks

my daughter watched her friend's dog and the friend gave her this. I was thrilled.

use the trimmings to make a bordelaise sauce for the meat

Halibut last night. roasted in a hot oven with olive oil and a little white wine in the roasting pan. Topping is panko, parsley and shallot

not a drink to mix on the spot. you need rum, cream of coconut and pineapple juice ice and a blender Find a good cocktail bar nearby and get it made fresh.

we had 1 leftover 3lb lobster from Father's day. Turned it into lobster salad. Home made mayo, shallots, chives tiny fingerlings and 2 ears or corned off the cob.

Fathers Day dinner. these were large 2.75-3lb-ers and very hard shell. served with corn on the cob and cole slaw

thanks, it was cooked with no fat (other than what was in the salmon) in a screaming hot cast iron pan

last night's dinner pan seared organic salmon with roasted brussel sprouts and tzaziki

thin sauteed porkchop with Ottolenghi fried tomatoes, parsley, garlic, serrano

yum and wow what a schedule. Keep posting. love it.

http://www.gourmet.com/magazine/2000s/2009/06/leaping-frog-chicken I like cutting in the leap frog style. Chicken stays moister and legs cook the same time as breast

in season the Live crab and lobster place on Centre Street and Howard St has LIVE king crab. they are very expensive. Last year cost was $30.00lb and the beast was about 10 -12 lbs.

Soba- go to the International Meat Market in Astoria, they have bone in shoulders at about 1/3 to 1/2 price to the Eataly product. they are open Saturdays.

JoNorvelleWalker I don't have a suggestion for rum combination but the top recipe packs a punch. How about trying one on the bottom this way and skipping the W&N. 1 oz Pusser's 1 oz Smith & Cross 1 oz Rhum JM 1/2 oz Grand Marnier 1/2 oz orgeat juice of one lime I just made a fresh batch or orgeat yesterday so I am back in Mai Tai mode.

I like the lobster place in Chelsea Market

remade one tonight with 2oz Pierre Ferrand Ambre Cognac 1.25oz Luxardo triplum 1 oz meyer lemon juice mmmm good

Dr Paul it is the chine bone.

made my first sidecar last night. 2oz Pierre Ferrand 2oz Luxardo tri plum 2oz meyer lemon juice good stuff, a touch too sweet.

made mine tonight with 1oz Wray and Nephew 1oz Smith and Cross 1/2oz luxardo tri plum (triple sec) 1/2oz homemade orgeat 1/2 juicy meyer lemon Shook over ice and served

on epicurious there is a recipe for a lemon tart with a pine nut crust- which is like a pine nut shortbread. I make it with meyer lemons when they are in season. Super good