Munchie Monday at Lobster Gram

It has been an awesome Monday here in the Lobster Gram office. It's been a day of cooking and taste testing for all of us here, and that always puts us in a great mood. I took plenty of pictures to share with everyone, so here they are. To give you a quick run down of what we ate, here is the list.

• 16 oz New York Strip Steaks (4)
• 10 oz Fillet Mignon Steaks(2)
• 10 oz Center Cut Bone In Pork Chops (2)
• 6 regular Maryland Style Crab cakes
• 6 Blue Crab Shells with Crab filling
• Chocolate Gift Box Cake (square)
• Chocolate Round Gift Cake (round)
• Red Velvet Cake with Cream Cheese Frosting
• Creme Brulee Cheesecake with raspberry swirl
  

Hope you enjoy! I know we sure did. Most of my coworkers are fighting off the food coma as I sit here typing this. It may be time to go start another pot of coffee for everyone.

3 pulled teeth= unhappy foodie

Good Monday morning foodies. I hope everyone had a great Mother's Day, and an overall better weekend than I had. Unfortunately, my weekend involved an emergency visit to the dentist on Saturday that resulted in me getting my last three wisdom teeth pulled. Not a good time, but rather necessary. The procedure it's self went smoothly, and that's coming from someone who is terrified beyond all reason of needles.
Thing that really sucked about getting teeth pulled this weekend...I couldn't partake in my Mom's Mother's Day feast. I prepared Maine Tails, New York Strip steaks and twice baked potatoes, but I could only eat the potato. For dessert, Mom wanted the peanut butter cup cookie cake, so I couldn't have any of that either. Oh well. On the upside, we did still have some chocolate lava cakes in the freezer that when microwaved have the perfect consistency for someone who just had an extraction. That is some real comfort food right there.
I think I'm going to order some sorbet and soup to have on hand for the next few days while my face goes back down to normal size, and when this is all healed and over I'm going to order some massive cowboy rib chops. Nothing like 22 oz of prime steak to celebrate being able to eat again. I can't wait! Until that time, I see a LOT of jello in my future.

Strip Steak Sandwiches with Horseradish Mustard Butter

This simple steak sandwich recipe is perfect for a gourmet lunch on the go. I usually double this recipe and wrap the sandwiches up in plastic wrap for the week. It's quick and easy, and tastes like it took hours and hours of painstaking preparation. The New York Strip steak is my favorite cut to use for this recipe, but it also works nice with a good rib eye steak.

Ingredients

• 6 tbs unsalted butter
  
• 3 tbs drained bottled horseradish
  
• 3 tbs Dijon mustard
  
• 1 1/2 tbs minced shallot
  
• 2 10 oz New York Strip Steaks
  
• 2 large baguettes
  
• 1 large bunch watercress, tough stems removed

Recipe Directions:
Preheat broiler. Blend together butter, horseradish, mustard, shallot, and salt and pepper to taste in a bowl with a fork until well blended. Pat steaks dry, season both sides well with salt and pepper, and put on rack of a broiler pan. Spread top of steaks with 1 tablespoon mustard butter mixture, then broil 2 to 3 inches from heat 5 minutes. Turn over and spread other side with 1 tablespoon mustard butter mixture, then broil 4 to 5 minutes more for medium-rare. Transfer meat to a cutting board and let stand 5 minutes. (Leave broiler on.) Cut baguettes crosswise into 4 equal sections, then halve sections horizontally. Broil bread, cut sides up, about 3 inches from heat, rotating pan once, until golden, 30 seconds to 1 minute. Holding knife at a 45-degree angle, very thinly slice steaks across the grain. Spread cut sides of bread with mustard butter and mound steaks on half of bread. Top with watercress and remaining bread. Serve immediately.
Source:Strip Steak Recipe