From an appearance on the Toni On! New York show.
Chicken Wings
Serves 4

20 wings, tips removed
1 bottle red wine vinegar
4 fresh lemons, cut in half
2 onions, cut in eights
1 head of garlic, cut in half
1 Tbs. salt
1 Tsp. pepper
Dai Day duck sauce
2  mint sprigs
In a large sauce pot put red wine vinegar, lemons, onions, garlic, salt, pepper, and chicken wings and marinate for 1 hour.  Preheat grill on high, and then lower heat. Place wings on grill and cover lid, basting every 5 minutes using the mint sprigs.  When chicken wings …

Another recipe from the Toni On! New York Show.

Lobster Po’ Boy
(makes 2 large sandwiches)
2 cooked lobster tails (from 1.5 pound lobsters), shelled
1 cup flour
1/3 cup cornmeal
1 egg
12 ounce bottle club soda
2 leaves romaine lettuce
1 tomato, sliced thinly
½ pint coleslaw
½ cup tartar sauce
2 Martin’s hoagie buns
1 quart frying oil (vegetable)
1 teaspoon chopped chive
salt and pepper

Heat oil in a high-sided pot to 350 degrees.
Prepare lobster tail by cutting in half, removing vein, and cutting into 1 inch …

As seen on Toni On! New York.
Pear Pancakes
(serves 4)
4 teaspoons baking powder
1 ¾ cups flour
1 tablespoon cocoa powder
4 eggs, separated
2 cups buttermilk
4 tablespoons butter, melted
1 ounce clarified butter
2 ounces Port
1 tablespoon maple sugar
1 pear, cut in ½ inch slices
2 tablespoons butter
vanilla ice cream
Step 1: Make batter
Begin by mixing buttermilk and yolks in one bowl, and in a separate bowl whip egg whites with a pinch of salt. In a third bowl, large enough to hold all the batter ingredients, mix the flour, cocoa, and baking powder together. To this add …

Not an Ed’s Lobster Bar item, but was featured on the Toni On! New York Show
Grilled Cheese
(Serves 4)
8 slices of thick lavain pan or white bread
8 thin slices of Prosciutto di Parma
1 lb. Brinata cheese or any sheep’s milk brie cheese, thinly sliced
½ lb. Boschetto or any sheep’s milk cheese with truffles, thinly sliced
½ pint Black Mission figs, halved
1 cup packed fresh arugula
2 sticks (1/2 lb.) + 1 Tbsp. unsalted butter, separated and at room temperature
1 Tbsp. balsamic vinegar
Salt and pepper
1. Combine 2 sticks butter and 1 cup arugula in …

Chicken Wings and Yogurt Sauce
(serves 2)
8 chicken wings
1 tablespoon Old Bay
1 tablespoon cayenne
1 teaspoon garlic powder
½ teaspoon ground pepper
carrot sticks
celery sticks
8 oz. Greek yogurt
1 tablespoon chopped garlic
1 teaspoon lemon juice
1 tablespoon chopped dill
Pam or non-stick cooking spray

Preheat oven to 500 degrees.
Mix together spice mix in a bowl big enough to dredge the wings. Line a large baking sheet with foil and spray with Pam.
Rinse wings and pat dry. Remove wing …

Just the way i make it at Ed’s Lobster Bar and as featured on the Toni On! New York Show.  Enjoy!
Bread Crumbs
1 lb. coarse ground bread
5 Tbs. olive oil
1/8 c. chopped parsley
2 Tbs. mayonnaise
4 cloves garlic
1/8 c. grated parmesan cheese
Mix ingredients well. Salt and pepper to taste.
Linguine with Clams
1 box linguine
3 dozen Littleneck clams, rinsed well
1 c. white wine
2½ c. fresh clam juice
2 cloves garlic
8 Tbs. bread crumb
1 Tbs. olive oil
1 Tbs. crushed red pepper flake or 2 hot cherry peppers quartered
2 Tbs. butter
3 Tbs. chopped parsley
Boil a pot of …

This irresistible lobster galette recipe is courtesy of Ed McFarland and is served at his restaurant, Ed’s Lobster Bar.

Includes an excerpt Video from the Television Appearance, and complete directions and ingredients for you to make at home.

Here it is: my lobster roll recipe, for your creative enjoyment.

4 whole 1 1⁄4 – 1 1⁄2 lb. lobsters
1 C. Hellmann’s mayonnaise
1⁄2 stalk celery, minced
1 Tsp. freshly squeezed lemon juice
1⁄4 bunch chive, chopped
salt & pepper to taste
4 top sliced Pepperidge Farm hot dog buns

Boil lobsters in a heavy stockpot until they float.
Remove from water and put in ice bath.
When chilled, shell the meat and clean by removing any cartilage in claw and de-veining the tail.
Rough chop the lobster into bite size chunks.
Mix the lobster, mayo, celery, and lemon juice in …

Short and squat, with a warty complexion, the Kirby may be the ugly duckling of the cucumber world, but it’s also the best for pickling—and when it comes down to it, aside from being sliced and tossed into a Pimm’s Cup, isn’t pickledom the highest office a cucumber can aspire to? Find them near their slender, smooth-skinned cousins at just about every other Greenmarket stand right now, and then try them in this recipe from Ed McFarland of Ed’s Lobster Bar. You’ll be doing them a favor.

Ed McFarland’s Pickles
6 small …