Good Morning, CS followers. Yes... it's Wednesday and this post is super late. But it was a holiday weekend and I ended up working almost all weekend at a volunteer event for the bank. And then in the free time I did have - I spent it outdoors drinking cold beer and soaking in some Vitamin D. Our apologies.
One of the best things about Memorial Day is that great food is always on sale. So we skipped the steaks (it was hard) and went to old faithful - the lobster. And one thing we want to try to do this summer is explore new ways of making lobster besides your typical drawn butter. Here goes...
Cocktail - Ginger Lemonade Martini
As you have probably realized by now, Jennifer and I have a slight love affair for Polar Seltzer. They always have such creative flavors that are perfect for martini making. Guess what, folks - they just realized a whole bunch of new ones. It's going to be a good summer. This was Polar Seltzer Ginger Lemonade, Citron Vodka, lemon juice, and grated ginger. Light, refreshing, delicious!
Appetizer - Crab Cakes over Arugula Salad with Wasabi Vinaigrette
Fantastic! If you thought you couldn't make homemade crab cakes, you must try this recipe! It is absolute perfection. And a light arugula salad is a fantastic backdrop for it! The wasabi vinaigrette can be a little spicy - so pay attention as you're making it so you can alter to your preferences.
Entree - Grilled Lobster with Garlic, Ginger, and Soy
Hello, my pretty. This was a lovely way to do lobster! The meat stayed moist and the ginger-soy sauce gave it a light but fantastic flavor. What a great way to impress a lobster lover!
Side Dish - Sesame Pasta Salad
If you are looking for something to make in advance for cold or warm lunches and snacks - this is it! We obviously didn't add any chicken - but everything else we kept the same. The simple flavors of soy, rice vinegar, and sesame oil are perfect for the fresh cilantro and green onions. Don't be afraid to be creative, either. In the past, I've added Ponzu, OJ, fresh ginger, teriyaki, hoisin - this is the most forgiving recipe ever!
Entree Wine - 2011 Reserve Durand Sancerre
This fruity bombshell was perfect for the lobster! It had aromas and flavors of white peach, grapefruit, and raspberry with a hint of wildflower. It was softly aromatic but very well balanced. A fantastic drinking white!
Dessert - Rum-Glazed Pineapple with Coconut Gelato
No was one was lit on fire during this process. (Which, if you've followed our blog before - you know has sometimes been a problem for me.) This was simple and easy. (And let's be honest, we were lazy.) Throw the pineapple on a non-stick skillet. The sugar in the pineapple will start to caramelize. Pour some rum over (we used Coconut Jack) and then lit the bad boy on fire. The gelato was perfect and this was a fantastic way to end the meal!
So there you go - overall, a delicious way to change up the lobster obsession. We hope you all had a fantastic holiday weekend, and want to say THANK YOU to all those men and women who serve or have served to protect our nation. Happy Memorial Day.
Next Week - TBD