Recipe Review: Lobster Summer Rolls


Lobster Summer Roll

Lobster Summer Roll

For a different take on lobster rolls, here is a version by David Tanis published in the New York Times that uses lobster meat in a Vietnamese summer roll preparation.  It is relatively simple to make after steaming the lobster and removing the claw, knuckle, and tail meat.  The lobster is tossed with ginger and scallions, then wrapped in a rice paper roll with avocado, cucumber, basil, and cilantro.  There is a dipping sauce with lime juice, fish sauce, brown sugar, chile, and peanuts.  This is a very light, refreshing lobster roll, different from the richness of the New England-style lobster roll.  Try both!

Cost: market price for lobster

Time: about one hour

Level of difficulty: moderate

Deliciousness: delicious (4 out of five stars)

Make again: yes

Link to recipe here.

Advertisements

Recipe Review: North African Meatballs (Boulettes), Couscous, Roasted Tomatoes


Many countries serve meatballs as comfort food, as David Tanis explains in the New York Times.  A couple weeks ago he published a French/North African version called boulettes that can be made with ground beef or lamb, chopped parsley and cilantro, and  an exotic mixture of spices: turmeric, cumin, cloves, nutmeg, ground ginger, paprika, and cayenne.  The meatballs are dusted with flour, browned in a saute pan, and then simmered in a tomato-saffron stock.  He pairs it with Israeli couscous and roasted tomatoes.

I am going to try a new format with my recipe review.  These are the factors I consider for the bottom line if a recipe is worth doing.  How delicious is it?  How long does it take?  How much does it cost?  There are so many recipes out there that I haven’t made yet – would I make this one again?  If readers have any other suggestions for what they would like to know, please let me know.

Total time: about 2 hours active time

Complexity: multiple steps for the boulettes, including making the tomato-saffron broth beforehand, but nothing too technical.  The roasted tomatoes and couscous are very easy.

Cost: about $10, but I already had all of the spices on hand.  Buying new spices for this dish would be expensive.

Deliciousness: good (3 of 5 stars).  The boulettes are soft, juicy, and aromatic with spices.  They go well with the roasted tomatoes and couscous.

Worth making once: yes, to try this flavor profile

Will I make again: no

Link to recipe here.

Recipe Review: Cold Rice Noodles with Grilled Chicken and Peanut Sauce


One of my favorite dishes in Vietnamese restaurants is a cold rice noodle bowl, topped with grilled meats, crispy spring roll, vegetables, and fresh herbs, all tied together with a pungent dipping sauce.  This recipe from David Tanis writing in The New York Times, is a healthy, delicious take on this dish that is great for a summer meal.  There is grilled chicken marinated in garlic, ginger, lemongrass, brown sugar, fish sauce, and soy sauce.  Vegetables include cucumbers, carrots, and mung bean sprouts.  There are fresh herbs – cilantro, basil, and mint.  To top things off there are crunchy peanuts and two sauces – a dipping sauce made from fish sauce, garlic, chiles, sugar, and lime, and a peanut sauce made with peanut butter, fish sauce, soy sauce, sesame oil, and ginger.  The peanut sauce is great and differentiates Tanis’ dish from traditional Vietnamese rice noodle bowl.  This dish is light and fresh, and there is a lot of flavor.  The recipe requires a lot of specialty ingredients that can be sourced at an Asian market.  There are a lot of individual components (chicken marinade, dipping sauce, peanut sauce) but nothing too difficult.  Total time to make was almost two hours.  Be careful with the Thai chiles, because they are tiny but pack a lot of heat!

Link to recipe here.

Create a free website or blog at WordPress.com.

%d bloggers like this: