Post 83: Lobster Rolls - Aunt Li Had A Pair of Lobster Tails

Auntie Li had a pair of lobster tails, so I made them into lobster rolls... without taking any pictures.  So I went out and bought some more lobster, made some more lobster rolls... and took some pictures along the way.

This time I brought home two live lobsters from 99 Ranch.  At $9.99 a pound, it wasn't too bad of a price considering the season, but at a combined total of 11 pounds, the two live lobsters went way above and beyond my budget.  As a struggling yuppie (not only am I no longer young, nor do I live in an urban community... I am far from professional), it hurt my wallet.  But when the lobster rolls were ready to be eaten, the hurt became a paradoxical painful pleasure that was simply beyond description.

The most common way to tell whether or not a lobster is fully cooked is by checking the color of the shell.  Most people will say that a lobster is done once its shell is bright red.  But when cooking a King Kong lobster like this one (its full body barely fit onto my 18 x 24 cutting board), sometimes the meat in the middle isn't always fully cooked even when the outer shell is red.  Many sites that I read suggest to boil lobster for 10-12 minutes per pound, so that was the recommendation that I followed.  I had one big ass lobster.

To the mayonnaise I added minced garlic, finely chopped red onions, black pepper, freshly squeezed lemon juice, and lemon zest.  Toward the end I tossed in just a pinch of chopped basil, a hint of olive oil and just a few drops of butter just for that seafood essence.  The amount of mayo to add to the lobster tail meat depends on personal preference, but I would suggest to make sure each chunk of chopped tail meat is well coated by it.

And in case you were wondering what kind of bread pairs best with lobster salad, it's got to be the softest rolls on earth... King's Hawaiian.  Just an extra squeeze of fresh lemon, and you've got yourself some pretty dreamy lobster rolls.  And for the many, many friends who thought I was making lobster sushi rolls... these are, in essence, lobster salad sandwiches.  I got good laughs from the many, "You're going to make sushi?" comments.  The lobster rolls were rich from the mayonnaise but light from the lemon and basil.  The sweetness from the bread brought out the seafood saltiness of the lobster.  Oh me, oh my... they were delicious.

Oh, and I had a whole bunch of potatoes lying around, so I made a skillet of cheesy bacon potatoes while I was at it.  I tossed in a handful of chopped Serrano peppers for that nice spicy kick.  This was the best breakfast skillet sans eggs... and eaten at midnight.  Take that, Denny's.

Thank you Aunt Li for employing me to cook those lobster tails the first time.  Thanks to my roommates for enduring the ever squeamish task of boiling a live 5.5 pound lobster with me... twice.  Flashbacks of that scene from Julie & Julia appear.  Many extra thanks for my awesome cousin for shelling lobster meat with me for hours... literally.  Until the next gift of food, let's all get S.O.F.A.T.

This post features photography by Monica Han.

ML - 20120407-08

Post 50.2: Goodbye Thousand Oaks, Part 2 - Bollywood in the Basement (LA: Westlake Village)

Okay, so I'll miss the commute with my cousin.  But what will I miss about the food that's actually by the office? Immediately, Bollywood Indian Restaurant comes to mind.  Authentic Indian restaurants in the Thousand Oaks area are already pretty hard to come by, but trying to find one that's situated in the basement of an unnamed office complex complete with man-made ponds and mini waterfalls is even harder.  Hidden gem? Yeah, I'd say so.

The restaurant is located within walking distance of the office, but I've only ever employed my lower body as transport once.  I'm usually too impatient to walk (or wait) for my beloved Indian food.  Sipping on sweet lassi and breaking up bits of papad helps pass the time while favorites such as chicken tikka masala, lamb vindaloo and dal tarka are being prepared.

If there's any meal that suggests that gluttony should be limited, it's lunch.  We've all experienced the post-lunch food coma that enshrouds us with the onset of impending sleep, and I'm almost certain that afternoon comatose is not conducive to the work environment.  Thankfully, Bollywood serves lunch specials in smaller portions.  However, I have no discipline in holding myself back from gorging on delicious Indian food.  Ergo, bring on the extra samosas!

Chicken madras

In a world where tomatoes are being skimped on in fast food burgers, it's comforting to find that fresh tomatoes aren't being left out of dishes that absolutely require it... like chicken madras.  No tomato in my burger? Extra lettuce please.  But no tomato in my madras? I can't bear to imagine.  After all, it wouldn't be chicken madras without fresh tomatoes.  What I like about the madras has to do heavily with the confused veggie-fruit.  Its flesh provides some relief from the spicy madras sauce.  The juices are untainted by the spices... cooling, refreshing... like water from the backyard hose on a hot summer's day.  The tomato is juxtaposed nicely against the sauce, teeter-tottering the spiciness on your tongue.

Chicken tikka masala

My co-workers and I usually ask for two orders of the tikka masala (a spicy version for the tough tongue and a mild version for the weaker one) just to make sure there is enough to go around.  And as if we didn't already know that's it's the absolute favorite of the house, the dish is highlighted in red on the menu just so patrons take note.  It's not even the chicken that holds our attention; it's the creamy tomato sauce.  Over rice, slathered on naan, or even doused onto a samosa, the tikka masala sauce cannot be passed up.

Chicken tandoori

Numerous times a friend or co-worker has exclaimed that the chicken tandoori looks dry.  Well, friends, let me tell you... after one bite you'll know that the chicken, as white as the meat is, is as juicy as a pear.  The combination of garam masala, garlic, ginger, cumin and cayenne pepper along with yogurt give the chicken the special taste, and the mixture of red chili pepper and turmeric give it the color.  After being garnished with sliced onions and a wedge of lemon, the tandoori dish becomes unbelievably mouth-watering.  You'll be able to smell the exotic spices and the fresh citrus scent on your fingertips for hours after lunch is over.

Lamb korma

If the chicken tikka masala is the house favorite, the lamb korma is mine.  The korma is much creamier than either the madras or the tikka masala.  In fact, if you bring the plate close to your nose and take a whif, the korma has the distinct smell of butter.  What I really love is not the creamy, buttery fragrance but the bits of ground almond that sit throughout the gravy.  Every so often I'll bite into the bits of almonds, which conjures up images of biting into the hazlenut bits in a Ferrero Rocher.  Firm but soft to the bite, the almonds make all the difference.

Lamb vindaloo

Seeing aloo in the name of this dish means that the dish contains potatoes; potatoes with curry... what a tasty concept.  Toss in some lemon juice, and you've got a dish with a truly spicy kick.  The lamb vindaloo is the spiciest of the dishes thus far, so I would suggest tasting it after tasting the other sauces.  Like the lamb korma, the meat is slightly gamey but as tender as chicken.  The strong spices and the firey kick definitely help reduce the gaminess of the lamb though.  And to help reduce the fire? I'm sure glad I have some of that mango lassi left.

Lamb tikka

Like the chicken tandoori the lamb tikka is roasted with herbs and spices in a tandoori oven, and it's anything but dry.  Break open the lamb, and you'll see for yourself.  Glistening, gleaming meat juices flow down the nooks onto the plate.  The juice from the meat along with the freshly squeezed lemon juice create a sauce in itself.  Have it over the long-grain Basmati rice, and you may forget about the other dishes.

Dal tarka

I'm not particularly fond of vegetable only dishes, but I ordered the dal tarka once, and it completely blew my mind away.  The menu description is simple: lentils cooked with garlic.  But upon arrival at the time, I know it's not as simple as it sounds.  There are bits of red and splotches of green, probably from the chilis and the cilantro or parsley, floating atop the backdrop of yellow lentils.  Chopped slivers of garlic running throughout give this dish a warm and inviting taste.  It's neither as spicy as the others nor creamy either.  The dal tarka was the turning point for my anti-vegetarianism (the saag paneer and the eggplant bharta are great veggie dishes as well).  Dip the naan into the dal until the plate is running on empty.  And when that happens, bend the naan just a little bit more so that the taste of home can be scooped up by fluffy carbs and into your cavity of gluttony.

Pistachio ice cream

Many apologies for what I'm about to say.  The pistachio ice cream looks like cat food.  Why it's cut like Fancy Feast is beyond me.  But what I do know is that I prefer leprechaun green pistachio ice cream from Rite Aid much more than I prefer this.  It's worth the try, but if you can't stomach the color or grainy texture, try a different dessert item, or order another lassi for dessert.  I'll pass on this one... my food coma is about to hit anyway.

Each time the staff at Bollywood sees us, they probably wonder if their lunch menu has any relevance with us.  I'm sure they designed a lunch menu that tries to prevent the onset of food coma (light on quantity but heavy on flavor), but my Indian food gluttony absolutely defies their goal.  Sorry Bollywood, you're food is too good.  

Each time I walk out of this restaurant in zombie-like fashion, I realize why the restaurant is located in a dungeon of a space but happens to be surrounded by calming waterfalls and ponds.  It's the perfect place for the post-lunch, food coma nap.  Ooh, I see a bench.

Until next time, let's all get S.O.F.A.T.

ML 20110326+0402

Post 39.1: International Potluck

I work in a section of the office that has people from all different ethnic backgrounds... from Afghan to American to Pakistani to Polish.  We used this to our advantage by holding an international potluck at work.  Here are some of the dishes that my co-workers brought to the potluck... along with the five words they would use to describe food from their culture.

Sambosas and chutney
Afghanistan

No typo there.  Sambosas are from Afghanistan, and samosas are from India.  Difference? Other than the extra letter, Indian samosas are pyramid-shaped and primarily filled with potatoes, while Afghan sambosas are flatter and are filled with seasoned ground beef.  

The ground beef filling is folded over with wonton wrappers and then fried in a wok... a wok? That doesn't seem very Afghan! The wok is used by Afghan-Americans... but what if you're Afghan in Afghanistan? You make your own wrappers with flour and water, and grab a deep kettle to fry these fantastic fried finger foods up.  Clear out the space in your stomach for Afghan sambosas.  They're ridiculously addicting.

Sambosa filling: ground beef, cabbage, onions, peas, carrots
Spices: ground coriander seed, cumin, paprika, garlic, garlic powder, salt, pepper
Chutney blend: cilantro, murch (Afghan chili) or jalapeño, apple cider vinegar, avocado

Marya's 5 words to describe Afghan food: Persian style cooking, Indian spices

Pork fried rice
Cambodia

Bai cha, or fried rice in Cambodian, is surprisingly similar to Chinese style fried rice.  But the rice that Cambodians use is different.  While the best Chinese fried rice is made with day-old, long grain rice, my co-worker informed me that Cambodians use a mixture of new rice and old rice.  Many claim Cambodian rice is a higher quality version of the rice from Thailand or Vietnam.  I can't tell the difference just yet, but hey, at least I know it's good.

Stir-fry ingredients: Chinese sausage, eggs, corn, peas, carrots, garlic, soy sauce

Holly's 5 words to describe Cambodian/Khmer food: simple in a complicated way

Chicken qorma with matar pulao
Pakistan

Mmmmm... now this is some good stuff.  Spicy food always makes me happy.  Although I was ensured that the heat on the qorma was toned down just for us non-Pakistani, non-Indian folk, it was spicy enough for some perspiration to form on my forehead... but not too much.

Vegetable oil was used instead of ghee (clarified butter) in the qorma... oil is healthier, and it doesn't congeal when it cools off the way ghee does.  The pulao, another word for pilaf, was a tasty way to soak up all the gravy from the qorma.  I liked the added touch of the peas (matar) to the rice.

Qorma ingredients: yogurt, fried onions, coriander, powdered cumin, peppercorn
Pulao ingredients: Basmati rice, peas, fried onions, cumin seed

Zeeshan's 5 words to describe Pakistani food: Just use the Wikipedia words
Wikipedia's 5 words to describe Pakistani food: refined blend of various cuisines

Pancit bihon
Phillippines

Ah... Taiwanese stir-fried rice noodles? 米粉? That's what I thought when I first noticed the rice noodles.  Not only are the Taiwanese and Filipino rice noodles similar in appearance, the name is similar as well... bifen in Taiwanese and bihon in Tagalog.  But the big difference, at least for me, was not just the choice of meat (Taiwanese generally use pork to make rice noodles) but the last minute squeeze of lemon right before eating.  Usually, calamansi is used for its more sour flavor (as compared to the typical American lemon)... it adds a burst of flavor that's unseen to the naked eye. 

The burst of flavor, especially the sour taste, is something that Filipinos like, and I understand why.  The squeeze of lemon at the end is like icing on the cake... it makes something already good that much better.  With this eye-opening experience with bihon, I think slices of lemon will forever accompany my bifen.

Main ingredients: bihon rice noodles, cabbage, carrots, celery, onions, garlic, scallions, lemon

Peter and Lisa's 5 words to describe Filipino food: porky, vinegary, Spanish-Asian fusion

Cabbage rolls stuffed with beef
Ireland, Poland

Oooooh... how interesting.  Traditionally, cabbage rolls were a way to consume leftover food in old Eastern Europe.  It's something I've never had before, so I was quite intrigued to discover what was inside.  As I broke the cabbage leaves apart, I was surprised to discover not just beef within but grains of fluffy white rice as well.    The stuffing can be any kind of meat mixed with grains, eggs, vegetables and even the leftover bits of cabbage too small to wrap around the filling.  Covered in tomato sauce and cooked for 45 minutes in either an oven or over the stove, the cabbage rolls stuffed with beef makes a very hearty meal.  Meat, veggies and carbs are rolled into one... literally.  All that's missing now is beer.

Stuffing ingredients: ground beef, white rice, onions, tomato sauce, salt, pepper

Christina's 5 words to describe Irish food: meat and fat and beer

Texas BBQ beef
USA

Phil's in San Diego and Lucille's in the LA area both make great barbeque, but Jon's wife Tammy barbequed up the best batch of beef today.  The meat was sweet and tangy and ever-so-tender.  I didn't even need the rolls to enjoy the shredded deliciousness.  Meat and sauce is as simple as it gets.  It may be the reason why Jon describes American food as basic... just grown on a farm.

BBQ ingredients: beef and sauce

Jon's 5 words to describe American food: heavy, filling, basic, farm food

Not featured: 
Antipasto salad (Italy) and Three cup chicken lettuce wraps (Taiwan)

ML - 20101117/20101028

Post 21: Salad with Strawberries and Basil

Ahhh... I've received an invitation to the first potluck of the summer season! (What a great idea, Meesh!) Since the weather has been warming up, I thought that I something light and refreshing would help everyone acclimate to the heat.  A simple salad with strawberry and basil sounded like a good idea.  Strawberries would provide a nice sweetness to the salad and reflect the summer season at the same time.  And basil would help refresh the palate so that the guests at the potluck don't feel like they have been eating a heavy meal.  Here we go!

Ingredients:

1.  mixed greens

2.  strawberries

3.  basil

4.  balsamic vinegar
5.  lemon
6.  olive oil
7.  salt & pepper

Some serious strawberry.

The egg (XL size) dwarfs in comparison.

Directions:

Does this recipe need instructions? Ah... do I even call this a recipe? 

1.  Slice the strawberries, and chop the basil.
2.  Toss the strawberries and basil in with the mixed greens.
3.  Drizzle with olive oil, the fresh juice of a lemon, salt and pepper.
4.  Taste to make sure the leaves are seasoned to your liking.
5.  Dash the balsamic vinegar (not vinaigrette) on for a bit of sweet and a bit of tang.

Savor the sweet.

Strawberries signal the start of summer.

The basil and lemon juice cooperated in a light tap dance on top of the tongue, and the surprise from the basil and the sour (just enough) from the lemon juice really helped open our appetites for the other dishes at the potluck.  (Meesh, you make a mean chive mashed potatoes.  And those enchiladas were nothing short of addicting.)  The tang from the balsamic vinegar really helped bring the flavor out from the strawberries.  Try it out.  Let me know what y'all think! Until the next potluck, let's all get S.O.F.A.T.

ML - 20100621/20100501