Classic Lobster Rolls

                                                                Classic Lobster Rolls

 

 

Ingredients

For the filling:

• 1 pound cooked lobster meat, cut into 1-inch pieces

• 3 tablespoons lemon juice

• 1/4 teaspoon salt

• 1/8 teaspoon black pepper

• 1/2 cup finely chopped celery

• 1/3 cup mayonnaise

For the buns:

• 4 to 6 New England style split-top hot dog buns

• 2 to 3 tablespoons soft butter

Thai Panang Curry

                                         

                                        Thai Panang Curry

Ingredients

• 1 tablespoon oil
• 2 tablespoons Panang curry paste 
• 1 tablespoon peanut butter
• 2 pounds chicken breasts , cut into pieces against the grain
• 1 small onion , sliced
• 1 green bell pepper , thinly sliced
• 1 red bell pepper , thinly sliced
• 2 teaspoons freshly grated ginger
• 4 garlic cloves , minced
• 2 14 oz cans coconut milk (Chaokoh brand is my favorite)
• 2 teaspoons cornstarch
• 1/4 cup light brown sugar , packed
• 1 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 cup loosely packed basil leaves , roughly chopped
• Hot cooked rice white, brown or jasmine

Instructions

• Heat oil over medium-high heat in large non-stick skillet. Saute onions for 2 minutes, then add bell peppers, garlic and ginger and saute for 2 minutes more.
• Add curry paste and peanut butter and saute for 1 minute. Add 1 ½ cans of coconut milk. Whisk cornstarch into remaining 1/2 can coconut milk then add to the pan. Stir well.
• Add chicken, stirring to coat. Simmer for 10-15 minutes or just until chicken is no longer pink and sauce begins to thicken.
• Stir in sugar, fish sauce, lime juice, and basil. Simmer for 5 minutes. Season with salt and pepper, to taste.
• Serve over hot cooked rice.