Lobster is the first thing that comes to mind when I think of foods from Maine. Though not as abundant as it used to be, the tasty crustacean is still ubiquitous to coastal towns. Nothing is more reminiscent of a summer weekend in Maine than a lobster roll served in a cardboard carrier with a side of chips and slaw!!!
Lobster rolls are great when prepared with freshly cooked lobster, but equally wonderful with leftovers from a lobster bake. I actually like to switch out the mayo for Lucini Basil Infused Olive Oil, as it binds together the lobster ‘salad’ well without overpowering the wonderful lobster flavor that is the star of the roll. Some people add cayenne or lemon, but I recommend serving the rolls with lemon wedges (and hot sauce) on the side. There is a lot of debate about adding celery to lobster rolls, but I will add some if i’m in the mood. So simple and a tasty treat!
Lobster is a great source of selenium, potassium and vitamin B12.
Cotton candy, sweetie go, lemme see the Lobster Roll
- 1 LB Lobster (meat from a 3 LB lobster, chopped or torn in large chunks)
- 1/4 C Lucini Basil Infused Olive Oil (or the traditional mayo)
- 1/4 C Celery (chopped fine; optional)
- 4 Hot Dog Buns (preferably the rectangular “New-England style”)
- 1 TB Butter
Mix the ingredients, except the butter and buns and refrigerate. Remove the lobster from the refrigerator 15 minutes before serving. Melt butter on a griddle or in a skillet over medium heat. Cook each side of buns until just golden. Fill the buns with the lobster mix and serve with lemon wedges, hot sauce, chips and slaw!!
Posted in olive oil, recipes
Tagged cooking, extra virgin, leftover, lobster, lobster roll, local, lucini, lunch, maine, new england, olive oil, recipe, regional, Salad, Sandwich, seafood, snack
This simple potato salad recipe is always a hit at family meals, picnics and barbecues. If you find potatoes at a farmers market, those will work best in this recipe, as the potatoes are front and center here, not hiding behind strong mayonnaise or dressing. I love creamy potato salads as well, but this one brings out the full flavor of the potatoes through roasting, the light spices and fruity olive oil add a beautiful color and complimentary taste. If so inclined, you can jazz it up a bit with some chopped olives, green peppers or even kim chee!
Preheat oven to 450. Mix oil, turmeric, chili powder, paprika and mustard seed. Cut potatoes into even, small bite size pieces and then toss in oil. Roast potatoes for 10 minutes, transfer to a bowl and then cool in freezer until potatoes reach room temperature.
Mix other ingredients well. Add potatoes and stir until all the potato pieces are coated.
Posted in olive oil, recipes
Tagged bbq, cooking, extra virgin, healthy diet, infused oil, kim chee, LDL cholesterol, mediterranean diet, olive oil, olive oil products, picnic, potato, potato salad, recipe, Salad, side dish, vegan, vegetable, vegetarian
This yummy bean recipe is from Art Smith’s blog:
TUSCAN BEANS IN A JAR
Makes 8-12 servings
2 pounds Tuscan beans, soaked in water overnight in the refrigerator
10 Roma tomatoes
¼ pound pancetta, diced
2 small onions, diced
2 quarts chicken or vegetable stock
1 cup chopped fresh basil leaves
¼ cup extra virgin olive oil (I prefer Lucini brand)
Salt and freshly ground black pepper to taste
Drain the beans and rinse. Bring a large pot of water to a boil and cut an X on the ends of the tomatoes. Drop the tomatoes into the water in batches, if necessary. After 40 seconds, remove and plunge into an ice-water bath. Leave in the ice water for 40 seconds and drain. The skins should peel right off. Cut the tomatoes in half, lengthwise, and remove the seeds. Place a large Dutch oven over high heat, toss in the pancetta, and render until it begins to turn brown and crispy, 4 to 6 minutes. Drain off some of the fat and toss in the onions, sautéing for 4 minutes or until the onions begin to look translucent. Reduce the heat to medium and add the beans, sautéing for about 5 minutes. Add the stock and bring to a boil. Reduce the heat to medium-low and cook for 2½ hours. When the beans are done, add the basil, olive oil, salt, and pepper. Serve immediately or let cool, then ladle into jars and refrigerate for later use. They will keep for up to three days.
Not only is salmon a beautiful and flavorful fish, but it is also one of the best sources of omega3 fatty acids – conducive to brain cell development and shown to reduce the risk of cardiovascular disease, some cancers and hypertension. This preparation compliments the naturally full flavor of salmon with the earthy, bass notes of Lucini’s Roasted Hazelnut & Extra Virgin Vinaigrette and the slightly sharp sweet and sour of pineapple. The bell pepper and roasted hazelnuts add visual and textural complexity.
If possible, you should use wild salmon for this dish. Farmed salmon is lower in omega-3s and often contains PCB and other contaminants and remnants of drugs or other chemicals used in the salmon farms.
Wash and dry salmon and place in a coverable bowl. Emulsify the vinaigrette, soy sauce, lemon juice and turmeric. Reserve 1/2 of this mixture and pour the other 1/2 over the fish. Cover salmon and refrigerate for 35-45 minutes.
While the salmon marinates, roast the hazelnuts in a 450 degree oven for about 10 minutes until the skins begin to blister. Allow nuts to cool and then chop and save.
Remove salmon from refrigerator. Heat 1 Tb of olive oil in a non-stick pan and then add salmon to the pan skin side down. Oil another smaller pan on the bottom and immediately place this other pan on top of the fish to keep the fish from curling during the cooking process. Cook for 4 minutes with the skin down, then turn the salmon over and cook skin side up for two more minutes.
While you cook the fish, heat the other 1 Tb of olive oil in another pan. When the pan is hot, add the peppers, pineapple and reserved marinade and saute for 2 minutes.
To serve, top each 1/4 lb serving of salmon with a corresponding 1/4 of hazelnuts, peppers, pineapple and sauce from your pan.
Posted in heathy diet, recipes
Tagged cooking, extra virgin, fish, food, hazelnut, mediterranean diet, nut, olive oil, omega-3, pineapple, recipe, salmon, seafood, tocopherols, vinaigrette, wild salmon
Sardines, beans, turmeric and flax seeds are four tasty sources of nutrients. I like to use fresh beans, but sometimes they can be hard to find. This recipe packs a protein punch, and anchors a quick lunch or dinner when paired with a green salad or some dark, leafy greens. Lucini Cherry Balsamic Vinaigrette adds a perfect, bright splash to counter the potential heaviness of the beans and fat of the fish. And while sardines, beans and flax seeds may sound like the building blocks of a bland, “health over flavor” meal, this dish cedes no points in the taste department.
- 1 can Olive Oil packed Sardines (drained)
- 1 can Organic Beans (Red or White Kidney, Black, Fava, Cannelini or Adzuki – use 1.5 C fresh, if possible)
- 1/4 cup Sun-dried Tomatoes (sliced crosswise)
- 1 Scallion (green and white parts chopped)
- 1/3 cup Lucini Cherry Balsamic & Rosemary Vinaigrette
- 1/4 tsp Salt
- 1/4 tsp ground Paprika (preferably smoked)
- 1/8 tsp ground Black pepper
- 1/2 tsp ground Turmeric
- 1 Tb Flax seeds, ground (optional)
- 1 Tb Lucini Basil-infused Extra Virgin Olive Oil
Combine the first eight ingredients in a bowl and mix well. Add more salt, pepper or paprika to taste. Cover bowl and rest in refrigerator for at least 30 minutes. Remove and mix in flax seeds and olive oil before serving.
This dish was inspired, in part, by Dr. Andrew Weil’s Anti-Inflammatory Food Pyramid.
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Tagged adzuki beans, antioxidant, basil, bean, black beans, cannelini beans, cooking, Dr. Andrew Weil, extra virgin, fava beans, fish, flax seeds, food, food pyramid, healthy diet, healthy living, infused oil, kidney beans, lucini, mediterranean diet, olive oil, organic, organic beans, recipe, Salad, sardine, seafood, tocopherols, vinaigrette