I have joyfully discovered a new channel on cable TV devoted to all things food and cooking. It’s called the Cooking Channel and I think we’re all better for it. I believe it is part of the Food Network because a lot of the shows are reruns of previous shows that aired on that network and are now being recycled on the cooking channel as new. The good thing for those of us who like food and TV is that there is something different to passively entertain us. The new programming includes a pastel-color wearing dude from Australia named Bill, who loves to say, “okay.” From the UK, there is a mother and cook book author teaching us the simple pleasures of Indian food. There’s also a lad from Italy who prepares, you guessed it, Italian food, and lastly there are two shows from Canada called Exotic Everyday, and Chuck’s Day Off.
Firstly, I applaud the executives in charge of production at the Cooking Channel and congratulate them on their decision to bring US audiences greater programming choices. I however ask anyone who works in the torture or confessions department, to use these new shows as tools for extracting information from suspects. Thirty minutes of Richard Mooking and I’m sure you’ll have a confession on who killed Professor Plum with the candlestick in the Billiard room. I’m never this critical, but I think I speak for all of us, when I ask Cooking Channel executives, WTF? Seriously though, if any of these shows inspire you to get into the kitchen, then it’s not all in vain.
Anyway, the first time I had a lobster roll, my immediate reaction was nothing but shock. Honestly, who’s big idea was it to put such a lavish piece of shellfish on one of the cheapest and low-life forms of bread? Whoever it was should be put into the culinary hall of fame (and be given a show on the cooking channel) for such a creation. As summer officially arrives today, I think it appropriate for a little lobster roll, My Kitchen Moovement style.
Boil it up crustacean lovers.
- 2 – 2 ½ lb lobster, fresh
- Few sprigs of tarragon
- 3 tablespoons mayonnaise
- Juice of one lemon
- Salt and pepper to taste
- 2 stalks celery,diced
- 4 hot dog buns, buttered and toasted
Preparing lobster care of How to Boil Lobster | eHow.com http://www.ehow.com/how_2072_boil-lobster.html#ixzz0rRI0p9jT
- Fill a large stockpot with enough water to cover the lobsters, and bring to a boil over high heat.
- Salt the water heavily and add lemon juice and 3 tablespoons of old bay seasoning.
- Put live lobsters headfirst into the boiling water. If you choose to kill them before boiling, let them watch the Cooking Channel for 30 minutes (arrrgh!!)
- Allow the water to boil again, and then turn the heat down to medium.
- Cover the pot and cook 5 minutes for the first pound and an additional 3 minutes for each additional pound. Like all shellfish, lobsters overcook almost instantly, so remove them from the water as soon as they're done.
- Remove the lobsters from the water and drain them on paper towels.
- Chop lobster meat into bite sized chunks and add to non metallic bowl. Add all of the other ingredients and mix well. Use a light hand on the mayonnaise. Serve immediately.
Suggested pairing: plenty of chardonnay and a tickle on the belly to welcome summer.