Lobster Rolls

Clawed lobsters comprise a family  of large marine crustaceans. They have long bodies with muscular tails and live in burrows on the sea floor. Three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others.

Highly prized as seafood, lobsters are economically important and are often one of the most profitable commodities in the coastal areas they populate. Commercially important species include two species from the northern Atlantic Ocean. Although several other groups of crustaceans have the word “lobster” in their names, the unqualified term “lobster” generally refers to the clawed lobsters of the family Nephropidae. The closest living relatives of clawed lobsters are the reef lobsters and the three families of freshwater crayfish.

In North America, the lobster did not achieve popularity until the mid-19th century, when New Yorkers and Bostonians developed a taste for it. Commercial lobster fisheries only flourished after the development of the lobster smack, a custom-made boat with open holding wells on the deck to keep the lobsters alive during transport. Prior to this time, lobster was considered a mark of poverty or as a food for indentured servants or lower members of society in Maine, Massachusetts, and the Canadian Maritimes, and servants specified in employment agreements that they would not eat lobster more than twice per week. Lobster was also commonly served in prisons, much to the displeasure of inmates. American lobster was initially deemed worthy only of being used as fertilizer or fish bait, and it was not until well into the twentieth century that it was viewed as more than a low-priced canned staple food.

Lobster Rolls

Ingredients:

• 1 tablespoon Butter, softened
• 4 Hoagie Buns, split
• 4 Lettuce leaves
• 1 ½ pounds cooked and cubed Lobster meat
• 2 tablespoons Mayonnaise
• 1 teaspoon Lime juice
• Dash Tabasco sauce
• 1 stalk Celery, finely chopped
• 2 Green Onions, chopped
• Pinch of Tarragon
• Salt and Pepper to taste

Lightly butter the insides of the buns or rolls and line with lettuce leaves. Set aside.

In a medium bowl, stir together the mayonnaise, lime juice, hot pepper sauce, salt and pepper until well blended. Mix in the green onion and celery, then lightly mix in the lobster so it just gets coated without falling apart.

Place the lobster filling into the buns and sprinkle tarragon lightly over the filling.

Banana Rum Bread Pudding with Rum Sauce

Banana Rum Bread Pudding with Rum Sauce

Ingredients:

• 7 cups day old Bread, cubed
• ½ cup Butter, melted
• 4 Eggs
• 1 cup Sugar
• ¼ cup Brown Sugar
• 1 teaspoon Nutmeg
• 2 teaspoons Vanilla
• 2 cups Half and Half
• 2 cups Heavy Cream
• 3 tablespoons Banana Rum

Spray a 9×13 inch baking dish with non stick spray. Place cubed bread inside baking dish.

In large mixing bowl, combine remaining ingredients until thoroughly combined. Pour over bread, making sure that each cube is coated with mixture.

Bake at 350 degrees for 50-60 minutes or until a knife inserted into center comes out clean. Serve warm or at room temperature. Garnish with sliced bananas and Rum sauce if desired.

Rum Sauce

Ingredients:

• ¼ cup Butter
• ⅔ cup Brown sugar
• 3 ½ tablespoons Banana Rum
• 1 ½ teaspoons Vanilla
• ½ teaspoon Cinnamon

Combine all ingredients in small saucepan over medium low heat. Stir constantly until butter is melted and sugar has completely dissolved. Serve immediately.

Creole Pork Loin

Sometimes I get so bored with cooking. It seems like I make the same routine things over and over . . . and over. Does that ever happen to you? This recipe is the result of my boredom with pork and a busy day out of the house. I essentially would be away all day and knew that I would be too tired to cook once I arrived home. I used three ingredients and a crockpot – how easy is that? The result is so good that it has been placed in regular rotation around here.

Creole Pork Loin

Ingredients:

• Pork Loin
• 1-2 Limes, depending on size of Pork Loin
• Creole Seasoning

Remove fat and silver skin from pork loin.  Place pork in a crock pot that has been coated with non-stick cooking spray (or use a crock pot liner).

Slice the lime(s) in half and squeeze juice over pork loin. Sprinkle creole seasoning over pork loin to taste.

Cover and cook on high for 4-5 hours or on low for 6-8 hours depending on the size of your pork loin.

 

 

Herbed Fried Chicken

Fried chicken, also known as Southern Fried chicken, is a dish consisting of chicken pieces – usually from broiler chickens – which have been floured (or battered) and then fried to a golden crisp. What separates traditional fried chicken from other forms is that the chicken is cut at the joints and the bones and skin are left intact. Here is West Virginia, crisp, well-seasoned skin, rendered of excess fat, is a hallmark of well made fried chicken.

Throughout the world, different seasoning and spices are used to augment the flavor of fried chicken. Due to it’s versatility, it isn’t uncommon for a cook to flavor the chicken with a variety of spices ranging from spicy to savory and many locales have added their own personal mark to fried chicken by tweaking recipes to suit local preferences.

I must confess that I’m utterly hopeless when it comes to making traditional southern fried chicken. My momma makes the absolutely most delicious fried chicken I’ve ever tasted and has, for years, attempt to instruct me in the mysteries that shroud the way she makes her recipe.  All to no avail – and I’ve pretty much given up. In a desperate attempt to serve fried chicken to my own family, I came up with a simple recipe that even those who are died in the wool fried chicken aficionados love. I use boneless, skinless chicken breasts and have the added bonuses of the dish being healthier due to the lack of skin on the chicken as well as the fact that the chicken cooks more quickly from having the bones removed.

Herbed Fried Chicken

Ingredients:

• 6 boneless, skinless Chicken Breasts
• 1 Egg
• ⅛ cup Milk
• 2 cups Italian seasoned breadcrumbs
• ¼ cup Vegetable Oil

In a shallow dish, beat the egg and then beat in the milk. Set aside.

In another shallow dish, place the seasoned breadcrumbs.

Heat the oil in a large skillet over medium high heat until almost smoking.

Dip the chicken breasts in the egg wash, then dredge in the breadcrumbs.

Place dipped and dredged chicken in the skillet and fry until golden brown, approximately 5 minutes. Turn and continue frying until golden brown and chicken is cooked through (internal temperature of 165 degrees), approximately 5 minutes longer.

Remove from skillet and place on paper towel lined plate to drain.

Water Pie

This frugal dessert was a fairly popular recipe during the days of the Great Depression, when money (and money for “exotic” ingredients and/or desserts) were virtually non-existent for many Americans. While no one is quite certain where this recipe originated, it is considered an heirloom family recipe by many West Virginians who have tweaked it over the years to suit their particular likes. Feel free to switch it up a bit as you wish – omit the nutmeg, use half granulated sugar, half brown sugar, etc.

This dessert is simple, frugal and delicious; somewhat similar to a custard pie but without the dairy – which is a huge plus for those who are lactose intolerant!

Water Pie

Ingredients:

• 1 cup flour
• 1 1/4 cups sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon vanilla
• Dash salt
• 1 1/2 cups water
• 1 1/2 cups milk
• 9-inch pie shell
• Butter

Heat oven to 450°F.

In large bowl, combine all ingredients, except pie shell, in order listed.

Pour mixture into unbaked pie shell, and dot with butter.

Bake for 15 minutes; reduce oven temperature to 350°, and continue baking for another 45 minutes, or until done.