Growing up in New England at some point you are going to be exposed to New England lobster and a very traditional way along the Maine coast of serving this is in a split top hot dog bun and made into lobster salad. It is really a rather straightforward simple recipe that works mainly for that reason not a lot to complicate it. Now in New England most will say the best lobster comes from the north coast of New England and the state of Maine in fact it is known best for this and potatoes.
Now I break from tradition a bit in that I use potato rolls as I love the freshness and how soft and yummy these are and I personally think it is my little improvement on the old recipe feel free if you can get them where you live to use split top hot dog buns the more traditional serving vessel. Also the Sriracha hot sauce is a personal thing so I make no recommendation other then use as much or little as YOU like not what I suggest, I will say though this is a not suppose to be one of those burn your eyeball out kind of dishes it is in fact often very mellow as to much heat drowns out the delicate lobster meat.
You don’t have to be from New England to enjoy these anymore either with modern shipping lobster is available in most parts of the country these days not just limited to the coastal regions. Now lobster is a very delicate and mild meat that doesn’t have a strong seafood taste so even if you’re not a fan of say fish you might very well like this instead. It is very common along the New England coast to find roadside food stands selling lobster rolls as their main entree and especial in the summer you will find these along US 1 the road that hugs the New England shoreline and is the more local way to see the region than being on the interstate. Lobster is but one of the many seafood dishes the region is known for but one of the true treats of summer here. Continue reading
This traditional Louisianan sandwich or sub has evolved to have many different variations as is typical with old recipes. In this version I serve up a traditional New Orleans seafood version of the dish that utilizes spicy fried oysters that have a two part kick but will diffusely let you know you are in Cajun country with a bit of my own heritage thrown in to give you a spicy booster if you like it really spicy.
If you are not familiar with Hungarian paprika it comes in two versions a sweet and a hot and if you are not familiar with Hungarian peppers let me just say it is the Mexico of Europe in that department as I found out as a little girl when my dad gave me a nice fresh pepper to try. I will not make that mistake ever again. Hungarian peppers can rival any hot pepper anywhere in the world for fire and as I recall they do.
Now as for Hungarian paprika it is not what most Americans are used to being called paprika which is mainly in my opinion food coloring it offers very little flavor enhancement to the food as where both versions the sweet and the hot Hungarian paprika are full of flavor this change alone in your spice cabinet (yes I have a whole cabinet – a rack doesn’t cut it) and this will be one of the biggest improvements you can make in your cooking and bring a real paprika flavor to dishes that up until then will be pretty, but lacking depth. Just like No Indian would ever use curry out of a jar nor should you settle for plain paprika again. Continue reading
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