Twitter- The New Obsession & Easter Dinner with Oma

Good morning Foodies! Today I have no new videos to post, but I have been working on my new Twitter account. I admit I was one of the last to join the Twittering party, but I'm really digging it now (No tech pun intended). This weekend is Easter as most of you know and I'll be out at my Mom's celebrating with my family. I believe the menu is going to consist of Ham (obviously) and a HUGE heaping bowl of German Potato Salad made by my Oma. I have tried for years to get the recipe for this potato salad from my Oma, but every time I ask she hands me a bag of this "secret spice" that makes the salad exactly what it should be. In all honesty, no one in my family outside of my Oma has any idea what this spice may be. It might not even be a spice, it may be a combination of spices but either way...she won't part with the secret. We have our suspicions that she holds on to it so we have to visit her more often to eat potato salad lol. Clever clever Oma. Anyway, I'll get pictures of all of that feast up by early next week. Perhaps I'll also send a sample of the "spice" to a lab to have it tested. I must be able to make this at home!
Well, I hope everyone out there is having a good week. Enjoy your seasonal celebrations whatever they may be!

Video-Beer Steamed Lobster Tails

Over the weekend, I made Beer Steamed Lobster Tails for my family in my new home. I tried to use my electric steamer for the first time with this recipe...and it was a big fat FAIL. I'm not sure why this machine can steam an entire baking potato in 20 minutes, but it can't even generate steam when I put tails in there. Perhaps my steamer just needs to be replaced. Anyway, I ended up steaming them in a pot with a steamer basket, and they turned out perfectly. When all of the alcohol is burned away, the full bodied beer really brought out the natural sweetness of the Maine tails. It's an easy as pie recipe, with a no-fail outcome. I highly recommend you all try this one day. Check out the video!

Andy & Nikki the Foodie Cooking New Zealand Lobster Tails Part 3

And here is the last video in the adventures of Andy & Nikki the Foodie preparing Giant New Zealand Lobster Tails in the Lobster Gram Test kitchen! The Lobster Tails are finally cooked through, and it's time to eat!

Andy & Nikki the Foodie Cooking New Zealand Lobster Tails- Part 2

Good Monday morning foodies! I hope everyone had an awesome weekend. Here is part 2 of 3 with Andy & Nikki the Foodie preparing giant New Zealand Lobster Tails. This video is my personal favorite in the series because one of the Lobster tails was getting ready to molt it's shell, and it had an identical soft shell directly under the hard shell! In all my years of cooking Lobsters and Lobster tails, I have never seen a lobster that close to it's molt. It was really interesting. Also, NuKiwi of A Kiwi Kitchen let me know that in New Zealand where these gorgeous scarlet tails come from, they are actually called Crayfish. Now, being American I always picture Crayfish as these tiny half lobster half shrimp things. Not these...if the tail is 20-24 ounces, that must have been the biggest crayfish known to man! So thanks to Tiff for educating me :)

Andy & Nikki the Foodie Cooking New Zealand Lobster Tails

Today we had Giant New Zealand Lobster Tails in the office, so we decided to show everyone how we do it in our very own test kitchen! I'm behind the camera so you don't get to see my pretty face just yet(I know...you are all going to cry about that tonight lol) but there is plenty of Lobster, Lobster Facts and Professor Andy showing us how it's done. This is the first in a series of 3, so look out for the rest to be posted next week. Happy eating foodies...enjoy your weekends!

Lobster Gram on Regis & Kelly

Dan "The Lobster Man" sent me this video yesterday afternoon and I couldn't help but laugh. When I first heard of Lobster Gram, I too believed it was kin to a singing Christmas Gram. I pictured some poor soul stuffed into a lobster suite dancing and singing songs from the Little Mermaid hahaha. In truth, that's not what we are about HOWEVER we do indeed have a big Lobster Costume, and the first time I saw a coworker of mine try it on and go dancing down the street in view of the huge windows in the weight room of the gym next door, I paralyzed with laughter. I wish I would have the presence of mine to record that, but I don't even think I could have held the camera straight long enough with the way I was laughing. Good times. Here is the short video clip. Enjoy!

Grilled Rib Eye with Tomato Sandwiches

It's going to be a decent day today so I decided I'm going to break out the outdoor grill! Tonight I'm going to make these awesome sandwiches. I am also fortunate enough to have a bread maker at home, so I will be using freshly baked bread for it! This is going to be awesome. Hope everyone is having a great Thursday! Happy eating foodies!

Ingredients

• 6 medium tomatoes, halved crosswise
  
• 3 shallots, thinly sliced into rings
  
• 3 garlic cloves, smashed
  
• 1/2 cup extra-virgin olive oil
  
• 3 (3/4-inch-thick) boneless rib-eye steaks (about 1 3/4 pound total)
• 8 slices sourdough bread
  
• 2 tablespoons rice vinegar (not seasoned)
  
• 2 teaspoons sugar
  
• 1/2 cup finely chopped cilantro
  
• 1/2 cup finely chopped mint
  
• 1 bunch watercress, tough stems discarded
  

Recipe Directions
Preheat oven to 500°F with rack in middle. Toss tomatoes with shallots, garlic, oil, and 1 1/2 teaspoons salt in a shallow 3-quart baking dish, then arrange tomatoes cut sides up. Roast, uncovered, basting once, until tomatoes are tender but still hold their shape and are starting to brown, 35 to 45 minutes. Cool to room temperature. While tomatoes cool, prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas). Sprinkle each steak all over with 1/4 teaspoon salt and 1/4 teaspoon pepper (total per steak). Oil grill rack, then grill steaks, covered only if using a gas grill, turning over once, 5 to 6 minutes total for medium-rare. Transfer to a cutting board. Lightly brush both sides of bread slices with some of oil from roasted tomatoes and grill, covered only if using a gas grill, turning over once, until lightly toasted and grill marks form, about 1 minute total. Stir together vinegar and sugar until sugar is dissolved, then stir in herbs. Spread one side of each bread slice with some of herb mixture (about a tablespoon per slice). Slice steaks, then make into sandwiches with bread, roasted tomatoes and shallots, and watercress
Source: Rib Eye with Roasted Tomato