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	<title>Ed&#039;s Lobster Bar New York</title>
	<link>http://www.lobsterbarnyc.com/blog</link>
	<description></description>
	<lastBuildDate>Fri, 21 May 2010 18:35:34 +0000</lastBuildDate>
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	<item>
		<title>Big Claw Invite</title>
		<description><![CDATA[
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		<link>http://www.lobsterbarnyc.com/blog/2010/05/big-claw-invite-2/</link>
			</item>
	<item>
		<title>Grilled Chicken Wings</title>
		<description><![CDATA[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 ...]]></description>
		<link>http://www.lobsterbarnyc.com/blog/2010/05/grilled-chicken-wings/</link>
			</item>
	<item>
		<title>The Claw: News from Ed&#8217;s Lobster Bar</title>
		<description><![CDATA[Dear Lobster Lovers
The warm weather is here and I&#8217;m excited because it&#8217;s planting season. My starters have already sprouted and within a week I&#8217;ll be transplanting them into the ground. This summer, John will also be adding to our bounty with his New York-grown varieties as well. Springtime has already brought some seasonal treats into the restaurant &#8212; soft-shell crabs, which we&#8217;ve been enjoying in sandwiches and grilled over parsley salad, and Habit sauvignon blanc from Santa Barbara, made by long-time friend of Ed&#8217;s Lobster Bar, Jeff Fischer.
May will continue ...]]></description>
		<link>http://www.lobsterbarnyc.com/blog/2010/05/the-claw-news-from-eds-lobster-bar-6/</link>
			</item>
	<item>
		<title>The Claw: News from Ed&#8217;s Lobster Bar</title>
		<description><![CDATA[Dear Friends,
It nearly feels safe to say that spring is here, and after February&#8217;s snows and March&#8217;s torrential rain, well, we&#8217;re probably in for some more showers in April, but don&#8217;t let the grey skies or taxman get you down. Spring is definitely right around the corner. The sun is feeling warm and staying with us a little longer every day. I&#8217;m very excited that it&#8217;s time to get my garden back in order for the season. This month will involve a lot of time tilling and fertilizing while I ...]]></description>
		<link>http://www.lobsterbarnyc.com/blog/2010/04/the-claw-news-from-eds-lobster-bar-5/</link>
			</item>
	<item>
		<title>The Claw: News from Ed&#8217;s Lobster Bar</title>
		<description><![CDATA[Dear Brave Lobster Lovers,
It was a raw and gusty February, but we all buffeted the torrents and we&#8217;re all stronger for it. March is finally here, bringing us more daylight (and its savings too), the much awaited first day of spring, and the famous Ides of March &#8212; a day we will honor by offering a free Caesar salad to anyone who comes in dressed in a toga or dressed as General Washington, who according to Wikipedia, quelled a mutiny among his officers on that day in 1783.
But above all, ...]]></description>
		<link>http://www.lobsterbarnyc.com/blog/2010/03/the-claw-news-from-eds-lobster-bar-4/</link>
			</item>
	<item>
		<title>Lobster Po Boy</title>
		<description><![CDATA[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      ...]]></description>
		<link>http://www.lobsterbarnyc.com/blog/2010/02/lobster-po-boy/</link>
			</item>
	<item>
		<title>Pear Pancake</title>
		<description><![CDATA[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 ...]]></description>
		<link>http://www.lobsterbarnyc.com/blog/2010/02/pear-pancake/</link>
			</item>
	<item>
		<title>The Best Grilled Cheese</title>
		<description><![CDATA[

Not an Ed&#8217;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 ...]]></description>
		<link>http://www.lobsterbarnyc.com/blog/2010/01/the-best-grilled-cheese/</link>
			</item>
	<item>
		<title>The Claw: News from Ed&#8217;s Lobster Bar</title>
		<description><![CDATA[Dear Friends,
February is upon us and it&#8217;s a very busy month indeed. As a matter of fact and perhaps for good reason, it&#8217;s National Time Management Month &#8212; as well as Library Lovers Month, Aggressive Driving Month, Workplace Eye Safety Month, and host to many other holidays. We kick off with Groundhog Day on the 2nd and we&#8217;re proposing a deal: if the Groundhog doesn&#8217;t see it&#8217;s shadow, we&#8217;re celebrating an early spring by offering $1 oysters from 5-7 PM. Midway through the month we have Valentine&#8217;s and President&#8217;s Day ...]]></description>
		<link>http://www.lobsterbarnyc.com/blog/2010/01/the-claw-news-from-eds-lobster-bar-3/</link>
			</item>
	<item>
		<title>Hot Grease</title>
		<description><![CDATA[Listen to the hot five on Nicole Taylors radio program Hot Grease.  As I talk about the five things people don&#8221;t know about lobster.
This week on Hot Grease, Nicole talks with Kamal Grant about the history and future of doughnuts. Also on the show for The Hot Five, Ed McFarland of Ed&#8217;s Lobster Bar. Click on the link below and enjoy!
Hot Grease
]]></description>
		<link>http://www.lobsterbarnyc.com/blog/2010/01/hot-grease/</link>
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