Tuesday, May 25, 2010

Staycation...Boston Style

We have had some gorgeous weather in Chicago recently.
Yeah, there was a TON of rain there for a while, but since last Thursday or so, it's been really nice. I didn't cook this weekend because there was a poker run for City Heat. Actually, a lot of the clubs showed up than just City Heat. There ended up being 220 people signed in on 150 motorcycles. It's an incredible sight to see; especially when getting that heard onto the Edens Expressway. I swear on my next run, I'll bring my Flip camera so I can show you guys what it's all about. It was a great time, and not shockingly, I am totally sunburned. Sunburns are always more fun to get than they are to wear for the next few days.
Thursday, I was hanging out in the Kitchen with Dan "The Lobster Man" and cooking up a Boston Party Gram for our annual Lobster Gram Staycation event.
It was definitely great to be out of the office and out in the sunshine for an afternoon.
There was a lot of work to get done, but we still found time to sit down after everything was wrapped up and enjoy the Boston Party Gram we had prepared in the NEW Professional Seafood Steamer Pot.
As always, I'm still amazed by how much food we include in a dinner for two. There was enough food in just that package to feed Dan and I, as well as his neighbors who stopped by to have lunch with us. Really...when a dinner for two feeds 4 adults, you know that's a huge feast.
So, here are some pictures from our adventures last week. I'll be posting more pictures this week from the Ultimate Surf & Turf Sampler & Tomahawk Steaks!
Happy Eating Foodies!
Lobster Gram's Boston Party Gram
NEW Professional 19qt Seafood Steamer Pot
Snow Crab Cocktail Claws
Live Lobster with a Massive Crusher claw. We actually were forced to open that with a hammer.
Snow Crab Cocktail Claws and Chowder from the Boston Party Gram
A little bit of Maine delivered to the heart of Illinois. What a wonderful concept!

Perfectly Steamed Boston Party Feast
Ingredients & Equipment
  • Two Live Maine Lobsters (select size below)
  • One lb. each: Fresh Littleneck Clams & PEI Mussels
  • One 20 oz. New England Clam Chowder
  • One lb. of Snow Crab Claws
  • Two servings New Potatoes & Sweet Corn
  • Fresh Whole Lemon
  • Clarified Butter
  • Seafood Steamer Pot
  • Tongs
  • Kitchen timer
Fill the bottom of the steamer pot with about 4 cups of water. Bring to a boil over a high heat while covered. Once steam is streaming through the bottom of the interior of the pot, put the corn and potatoes into the pot and cover. Allow to steam for 5-10 minutes alone before adding shellfish.
After 5-10 minutes, add Live Lobsters, Clams and Mussels to the steamer pot and cover.
Set kitchen timer for 10 minutes.
Once time is up, remove shellfish from the steamer pot, allow to cool slightly and serve with plenty of lemon and butter.
Happy Eating Foodies!

Monday, May 24, 2010

Meatless Monday- Red Wine Mushroom Risotto

Last week, the Lobster Gram Creative Director Nancy, brought me some Red Wine Mushroom Risotto. Had it for lunch and it was mouthwatering!
I'm in the process of bugging her for the recipe, so as soon as I have it...I will be thrilled to share!
For the time being...just feast your eyes ;)