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 are almost cooked (about 20 minutes), add duck sauce to the leftover marinade and mix well. Put chicken wings back in the marinade, and then back on grill for about 5 minutes or until done. Bring the remaining marinade to a boil and use as a dipping sauce for your wings.

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

1. Heat oil in a high-sided pot to 350 degrees.
2. Prepare lobster tail by cutting in half, removing vein, and cutting into 1 inch cubes.
3. Prepare the batter by mixing flour, cornmeal, club soda, and egg and a pinch of salt (expect the batter to seem a little thin).
4. Coat the lobster in batter and carefully place in hot oil, frying until golden.
5. Use a slotted spoon to remove pieces from oil and dry them on a paper towel. Season lightly with salt and pepper.
6. Warm bread in the oven or toaster oven and spread tartar sauce on both sides of bread.
7. Place lettuce, tomato and coleslaw (in that order) on the bread and top with fried lobster and sprinkle with chopped chive.

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 the buttermilk mix, and then mix in the butter, and finally gently fold in the egg whites.

Step 2: Flambee pears

In a non-stick pan or griddle, melt 2 tablespoons of butter on medium heat. Carefully lay the sliced pears flat in the pan and lightly brown them on one side and then flip them and flambee with 2 ounces of Port. Reduce liquid by half and sprinkle maple sugar on top. Reserve in the pan on the back of the stove.

Step 3: Make pancakes and serve

In a nonstick pan on medium heat, add ½ ounce of clarified butter (or just enough to cover the bottom of the pan) and pouring in the batter, make the pancakes 2 inches round. Arrange the warm pancakes on a plate (3 per plate) and on top of each pancake, place one piece of flambéed pear. Drizzle a little of the caramel from the flambee pan on top of each pear and serve with one scoop of vanilla ice cream on the side.

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 a food processor with salt and pepper to taste. Process until arugula is chopped fine and uniformly incorporated into butter.
2. Heat remaining tablespoon butter in a saucepan over medium heat. Place figs cut-side down into pan. Cook for 4-5 minutes or until softened. Remove figs to a bowl and allow to cool for one minute. Add balsamic vinegar and salt and pepper to taste to figs and mash well with a fork.
3. Pre-heat oven to 375°.
4. Spread arugula butter on one side of each slice of bread and lay slices butter-side down on wax or parchment paper. Spread a thin layer of mashed figs on the tops of 4 of the bread slices, and a thin layer of arugula butter to the remaining 4 slices. You will have 4 slices of bread with arugula butter on both sides and 4 slices of bread with arugula butter on one side and mashed figs on the other.
5. Top all 8 bread slices with one layer of Brinata cheese and then one layer of Boschetto cheese. On the four slices of bread with fig layer 2 slices of prosciutto. Place remaining slices of bread on top of the prosciutto to form sandwiches.
6. In an oven-proof, non-stick pan cook sandwiches on one side until golden-brown, approximately 5 minutes. Flip sandwich over and put pan in the oven for approximately10-12 minutes or until second side is golden brown and cheese is melted.
7. Halve sandwiches into triangles and serve.

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

1. Preheat oven to 500 degrees.
2. Mix together spice mix in a bowl big enough to dredge the wings. Line a large baking sheet with foil and spray with Pam.
3. Rinse wings and pat dry. Remove wing tips and cut each wing in half so that you have 16 pieces.
4. Dredge the wings in the spice mix and place on the baking sheet making sure they don’t touch. Bake for 16 minutes.
5. While wings are cooking, prepare the yogurt sauce by mixing together in a medium bowl 8 oz. Greek yogurt, 1 Tbs. chopped garlic, 1 tsp. lemon juice, 1 Tbs. chopped dill, and salt and pepper to taste.
6. When the wings are ready, serve on a plate with carrot and celery sticks and yogurt sauce on the side.

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 water for the linguine and salt well. When it comes to a boil, add linguine and cook until al dente. While cooking the pasta, prepare the clam sauce.
Heat a medium saucepan with 1 Tbs. olive oil and add the Littlenecks. Turn the heat to low and sautee clams for about 2 minutes. Add the sliced garlic and red pepper flake and sautee for 1-2 minutes. Turn the heat up to high for 1 minute, remove pan from flame, add the white wine and return to a low flame. Add the fresh clam juice, butter and chopped parsley. Cover and cook until the clams are all open. Turn heat off until the pasta is ready. When the pasta is ready, add the breadcrumb and pasta to the sauce and toss. Split into 4 portions and serve immediately.

Ingredients

Makes 2 galettes

• 1/2 lobster tail (from a 1 1/4- to 1 1/2-pound lobster), cooked, chilled, and finely chopped
• 1 teaspoon chopped chives, plus 4 whole chives for garnish
• Coarse salt and freshly ground pepper
• 2 large Idaho potatoes
• 3/4 cup Clarified Butter
• 4 teaspoons creme fraiche

Directions

1. Preheat oven to 350 degrees. In a medium bowl, mix together lobster and chopped chives; season with salt and pepper and set aside. Place two 8-inch ovenproof skillets over medium heat. Peel and thinly slice potatoes crosswise on a mandoline; pat dry.
2. Add 1/4 cup clarified butter to each skillet. Increase heat slightly. Place potatoes in the bottom of each skillet in an even layer; season with salt and pepper. Repeat process with a second layer of potatoes. Divide lobster mixture evenly between the two skillets and spread over the second layer of potatoes. Add 2 more layers of potatoes to each skillet, seasoning with salt and pepper between each layer. Drizzle final layers with 2 tablespoons clarified butter each. Increase heat to high. When the bottoms begin to crisp, flip, and transfer to oven. Bake 20 minutes.
3. Transfer galettes to plates and cut into wedges. Serve immediately garnished with creme fraiche and whole chives.

• 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 a large bowl and season to taste with salt and pepper.

Toast the buns with butter on a griddle top or in a pan until golden brown. Quarter the lobster mix and stuff the buns.

Garnish with chopped chive.

S

• Ed McFarland’s Pickles
  6 small Kirby cucumbers
  4 cups water
  1 cup pickling or kosher salt
  3/4 cup sugar
  4 habañero peppers
  2 cups red-wine vinegar
  2 cloves garlic, peeled and crushed
  1/8 teaspoon whole black peppercorns
  1/2 teaspoon celery seed
  3/4 teaspoon coriander
  1 allspice berry
  3/4 teaspoon mustard seed

For the brine: (1) Using a knife or, preferably, a mandoline, slice the cucumbers approximately 1/8 inch thick. In a large nonreactive bowl or plastic container, mix the water, salt, and 1/4 cup of the sugar with a whisk. Add the cucumber slices and the whole peppers to the mixture, thoroughly covering them with the brine. Cover container and let stand for 12 hours. (2) Remove cucumber slices and peppers from brine and rinse well with cold water. For the pickling mix: Combine the remaining 1/2 cup sugar, vinegar, garlic, and spices in another nonreactive bowl or plastic container. (3) Add the cucumber slices and peppers. Cover and refrigerate for 5 hours before serving. Pickles should last refrigerated up to 60 days.

via http://nymag.com/restaurants/recipes/inseason/36051/