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.