Lobsta!!

I love lobster! Who doesn’t? Since the lobster truck started in LA I have been obsessed! It’s not always easy to catch the truck so when I was walking down 3rd street in West Hollywood and spotted it you can imagine how thrilled I was. Being an East coaster, my love for lobster started at a very young age and continues on. Megan, an old Nantucket friend, who happened to be visiting from New York said, “some things never change!” and she is right! A couple years ago when my good friend Matt Coffin from Machius, Maine aka the “Blueberry Capital of the World” introduced me to crab rolls, I began my love affair with them too. Guess what, the Lobsta Truck has crab rolls too! My husband Stevie has actually started referring to me as the seafood whore. I love everything from clams to caviar! So for you LA based lobster and crab lovers out there, check out their schedule at Lobsta Truck.

Lulu's Lobster Rolls

Serves 8

1 cup mayo 1/4 cup chopped fresh tarragon 3 garlic cloves, minced 2 shallots, minced 1 teaspoon sugar Juice of 1 lemon 1 teaspoon salt 1/4 teaspoon ground white pepper 4 cups (2 pounds) cooked lobster meat 8 hot dog buns, toasted

In a medium bowl, combine the mayonnaise, tarragon, garlic, shallots, sugar, lemon, salt and pepper. Place the lobster meat in a separate bowl and add as much of the mayonnaise mixture as you like. It purely a matter of taste, so mix carefully and adjust the proportions as desired. Spoon the lobster salad into the toasted hot dog bun.

Lulu's Scrumptious Ice Cream Sandwich

1 cup light brown¾ cup granulated sugar 2 sticks softened butter 2 whole eggs 1 egg yolk 1 tsp vanilla ½ tsp salt 1 tsp baking soda 2 cups flour 2 cups small Pretzels 1 cup “chunked” reese’s peanut butter cups 1 cup hershey kisses

Optional: Malton salt for sprinkling Pre heat oven:350 degrees

Cream together sugars and butter. Gradually add eggs. Next vanilla,salt, baking soda and flour. When everything is mixed together slowly add the pretzels and chocolates. As soon as they are incorporated stop your machine. Drop by spoonfuls onto greased cookie sheet. bake: 7-10 minutes depending on oven.

Assembly:

Place one scoop vanilla ice cream on top of cookie. Mash down with spoon. Chunk up whatever candy or topping you like, my personal favorite is Ghiradelli milk chocolate and caramel squares. Optional: Sprinkle malton salt on top. I LOVE the chocolate, caramel and salt combo!!! Top with cookie. Enjoy!

Tip:

Make these ahead of time and freeze. This way you will be ready for last minute summer bbq's or unexpected guests.

Lulu's Pesto

1 1/2 cups basil1 1/2 cups cilantro 1 1/2 cups parsley 1/2 cup almonds 3/4 cup Parmesan 4 cloves garlic 1 tsp agave 1/2 cup olive oil or more depending on the consistency you like Salt and pepper to taste

Put ingredients in food processor and pulse.

This pesto is great on just about every thing from apples to fish.

How to prepare Gravlox

Ingredients:1 cup sugar 1 cup salt 1 lemon with rind Fresh or dried dill 2 tablespoon Vermouth or Gin 1 pound of salmon

Step 2: Pour half the mixture in a glass pan and cover with dill. If you don't have fresh dill use dried.

Step 4: Pour the remainder of the mixture on top of the salmon and place dill on top of mixture. Cover tightly with saran wrap.

Step 6: Rinse off sugar and salt mixture. Pat dry with a paper towel. To store left overs wrap tightly with saran wrap and keep refrigerated.

Step 7: Serve to your liking. I like to cut it into thin slices and put it on a blini with creme fraiche or on top of a salad (see above).

ENJOY!

Lulu's Escarole and Mesclun Salad with Edamame, Mint, and Pecorino

Serves 8 to 102 cups ( 9 ounces) frozen shelled edamame 1 1/2 pounds escarole, cut crosswise into very thin strips. 1 pound mesclun greens 1 cup julienned fresh mint 1 cup finely grated Pecorino cheese 1 tablespoon plus 1 teaspoon lemon zestVinaigrette1/2 cup Champagne vinegar 2 small shallots, finely minced 1 teaspoon sugar 1/4 cup coarsely chopped fresh parsley 1 cup extra virgin olive oil Salt and pepper to taste 1. Bring a 3-quart pot of salted water to a boil and cook the edamame for 5 minutes. Drain the edamame in a colander and rinse under cold running water to stop the cooking. Drain the edamame again and pat dry. 2. To make the vinaigrette, combine the vinegar, shallots, sugar, parsley, and olive oil in a blender and blend until smooth. Season to taste with salt and pepper. 3. Toss the edamame, escarole, mesclun greens, and mint together in a large bowl. Add the Pecorino, drizzle the salad with the vinaigrette, and toss again. Garnish with the lemon zest.Optional:You can substitute the escarole for kale or any other dark leafy green you like. You are the chef use what you want and be creative!Tip:

Malibu Olive Company is one of my favorites. You can purchase it in my store at http://shopopensky.com/lulupowers

Lulu's Chocolate Caramel Matzoh

Makes about 2 pounds4-6 unsalted matzoh crackers 1 1/2 cups packed brown sugar 3/4 pound (3 sticks) unsalted butter 1 cup semisweet chocolate chips 1/4 cup chopped nuts (optional) 1/4 teaspoon cayenne (optional) 1 tablespoon flavored salt (such as tangerine or lavender) or plain ol' sea salt, the bigger the grain the better

1. Preheat oven to 350 degrees. Line a 12 1/2 x 17 1/2 inch jelly roll pan completely with tinfoil. Place a silpat baking mat or parchment paper on top of foil. 2. Place the matzohs in a single layer on the baking sheet, cutting or breaking them to fit if necessary. Be sure to cover the entire cookie sheet with matzoh. 3. In a saucepan, combine the butter and brown sugar. Cook over medium high heat, stirring constantly, until the mixture comes to a boil. Cook for 3 minutes, stirring constantly. Remove the caramel from the heat and pour over the matzohs. (Be careful: the mixture becomes very hot. Don't even try to lick the spoon- you'll burn your tongue!) 4. Bake for 15 minutes, checking every few minutes to make sure the matzoh isn't burning, especially in the corners of the pan. If the edges are getting to dark, remove the pan from the oven for the remaining time. 5. Place the pan on a cooling rack. Let sit for 2 minutes, then sprinkle the chocolate chips over the baked matzoh. 6. Let stand until the chips have melted-about 5 minutes- and then spread the melted chocolate over the caramel with an offset spatula. 7. While still warm, break the bark into pieces using a pizza cutter. Sprinkle the nuts, cayenne, and salt over the top if desired. 8. Chill the matzoh in the freezer, still in the baking sheet, until set, 30 to 60 minutes. Store matzoh in a sealed container at room temperature for up to 3 days, although you wont have to because it will be eaten! Happy passover!

Crack Pie

This recipe came from David Changs restaurant Momofuku in NYC. You don't need a mixer to make this recipe. Use a little elbow grease like Mattie and I did, we used our hands. The kitchen we used was devoid of any kitchen utensils and it still came out great! Try it with melted bittersweet chocolate on top. Its just plain decadent. Next time I'm going to mix unsweetened coconut flakes and dark chocolate in to the filling. Hopefully it will make it taste like a mounds bar.

Momofuku's Crack Pie

Total time: 1 1/2 hours, plus cooling and chilling times

Servings: Makes 2 pies (6 to 8 servings each)

Note: Adapted from Momofuku. This pie calls for 2 (10-inch) pie tins. You can substitute 9-inch pie tins, but note that the pies will require additional baking time, about 5 minutes, due to the increased thickness of the filling.

Cookie for crust

2/3 cup plus 1 tablespoon (3 ounces) flour

Scant 1/8 teaspoon baking powder

Scant 1/8 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) softened butter

1/3 cup (2 1/2 ounces) light brown sugar

3 tablespoons (1 1/4 ounces) sugar

1 egg

Scant 1 cup (3 1/2 ounces) rolled oats

1. Heat the oven to 375 degrees.

2. In a medium bowl, sift together the flour, baking powder, baking soda and salt.

3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy.

4. Whisk the egg into the butter mixture until fully incorporated.

5. With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.

6. Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.

Crust

Crumbled cookie for crust

1/4 cup (1/2 stick) butter

1 1/2 tablespoons (3/4 ounce) brown sugar

1/8 teaspoon salt

Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together). Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.

Filling

1 1/2 cups (10 1/2 ounces) sugar

3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar

1/4 teaspoon salt

1/3 cup plus 1 teaspoon (3/4 ounce) milk powder

1 cup (2 sticks) butter, melted

3/4 cup plus a scant 2 tablespoons heavy cream

1 teaspoon vanilla extract

8 egg yolks

2 prepared crusts

Powdered sugar, garnish

1. Heat the oven to 350 degrees.

2. In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.

3. Gently whisk in the egg yolks, being careful not to add too much air.

4. Divide the filling evenly between the 2 prepared pie shells.

5. Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes. Remove the pies and cool on a rack.

6. Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.

Lela's Buttermilk Pralines

Lela is a childhood friend of mine as well as an incredible designer. Not only is she a talented designer but she is also a great cook. Below is a recipe passed down from her grandfather. Grandpa John’s Buttermilk Pralines:

• 2 Cups granulated sugar
• ¾ cup buttermilk
• 1/3 cup heavy cream
• 1 teaspoon baking soda
• 3 tablespoons butter
• 1 ½ teaspoons vanilla
• 1 cup pecans, roughly chopped (you can also use almonds, walnuts or your nut of choice-or a combination)

What to do: Mix sugar, buttermilk, cream and baking soda in a heavy, medium size sauce pan. Cook over medium low heat, stirring occasionally to keep mixture from burning when thickens. When a candy thermometer placed in the mixture reaches 236 degrees, remove saucepan from heat and stir with a wooden spoon or heatproof spatula. Add vanilla and butter and beat until thick and creamy. Quickly add a cup of chopped nuts and return pan to low heat to keep the mixture from seizing up. Using a spoon, drop small cookie-size portions onto a baking sheet lined with wax paper. Allow to cool completely. Wrap each praline in plastic. Grandpa John’s Buttermilk Pralines

Yields: 25-30 small pralines

ST. PATRICK'S DAY RECIPES

St. Patrick's Day LibationFill the blender halfway with ice and add one 12-ounce can limeade. 1 can (empty limeade can) gin or vodka, 3 baby persian cucumbers and 1 can fresh mint leaves and blend until slushy. Add 1 can soda or ginger ale if you need to stretch it. Serve it in any glass you want.

Lulu's Irish Soda Bread Ingredients: 4 cups all-purpose flour 4 tablespoons sugar 1 teaspoon baking soda 1 1/2 teaspoons kosher salt 4 tablespoons (1/2 stick) cold butter, cut into 1/2-inch dice 1 3/4 cups cold buttermilk, 1 egg, lightly beaten ½ cup dried cranberries ½ cup julienned apricots ½ cup crystalized ginger

Preheat the oven to 375 degrees. Line a sheet pan with parchment paper. Combine the flour, sugar, baking soda, and salt. In the bowl of an electric mixer add the butter and the flour mixture on low speed until the butter is mixed into the flour. With a fork, lightly beat the buttermilk and the egg in a measuring cup. With the mixer on low, slowly add the buttermilk mixture to the flour mixture. Now add the cranberries, apricots and crystalized ginger. Mix to combine. The mixture may seem a bit wet but dump the dough onto a well-floured board and knead it a few times into a round loaf. You may want to make 2 smaller loaves out of your dough. Place the loaf or loaves on the prepared sheet pan with parchment paper. Optional: Brush with egg wash: 1 tsp milk and 1 whole egg mix with fork. This will make your loaf shiny. Bake for 45 to 50 minutes, or until a knife comes out clean. Ideas: All divine! Serve warm with butter. Eat plain. Toast and put a triple creme brie on it with a drizzle of truffle honey.

JOHNNY's RECIPES

Steak and Green Curried Soba Noodles GREEN CURRIED SOBA NOODLES 1 Tablespoon ground fennel seeds 1 teaspoon fenugreek seeds 1.5 teaspoon mustard powder 2 teaspoons cumin powder 1 Tablespoon madras curry powder 5 cloves fresh garlic, chopped 2 Tablespoons green or red curry paste 1 serrano chili, seeded and chopped (discard seeds) 1 bunch cilantro, chopped (stems too) 1 bunch fresh mint, chopped (stems too) 1/2 bunch scallions, chopped juice of 2 limes juice of 2 lemons 1/2 Cup fresh prepared green tea, chilled 1/2 Cup Extra virgin olive oil 2 Tablespoons wheat-free Tamari puree all ingredients in a food processor, thin with more green tea or water if it's too spicy for your taste. serve tossed with buckwheat or soba noodles. STEAK MARINADE: 1/2 cup olive oil 1 head or eight cloves roasted garlic, smashed 2 Tablespoons chopped fresh rosemary 2 Tablespoons chopped fresh thyme 1 Tablespoons chopped fresh ginger Juice of 1 lemon 2 Tablespoons braggs liquid aminos Sea salt & fresh ground black pepper your meat Mix all ingredients together and marinate your meat. It is also a good chicken marinade too. You can marinate anywhere from 1 hour to 24 hrs.

TUNA TARTARE 8 oz sushi grade tuna 8 oz yellowtail hamachi (pacific yellowtail amberjack) 1/2 a fresh mango, finely diced 1 firm avocado, diced Pinch black sesame seeds 2 Tablespoons chopped fresh chives 4 Tablespoons miso dressing (equal parts yellow miso paste, mayonnaise, and water) Sea salt & fresh black pepper Quenelle or scoop mixture into spoons or on a rice cracker to serve. Top with a small piece of candied tangerine rind. Recipe below CANDIED TANGERINE RIND Make 1 cup simple syrup (1/2 C gran. sugar & 1/2 cup water) Bring combined ingredients to a boil & then remove from heat. With a knife, remove the rind from 2 tangerines or oranges carefully removing most of the white part from the skin as well. Thinly slice the skin into pieces no longer than 1/2 inch. Add all of the thin slices to the simple syrup, over medium heat simmer for 3 minutes and then allow the rind to cool in the syrup. FYI: quenelle |kəˈnel| noun (usu. quenelles) a small seasoned ball of pounded fish or meat. ORIGIN French, probably from Alsatian German knödel

JOHNNY’S OATMEAL RAISIN FLORENTINES 3 Cups oats 1 ½ cups all purpose flour 1 ½ teaspoons baking soda 1 ½ teaspoons baking powder 1 ½ teaspoons ground cinnamon 1 ½ teaspoons nutmeg 2 Cup raisins (I like mixing 1/2 golden, 1/2 regular) 3 sticks butter 11/2 cups brown sugar 1 ½ cups granulated sugar 3 eggs 2 teaspoons vanilla extract Preheat oven to 325 degrees Sift together the flour, baking soda, baking powder, cinnamon and nutmeg. Then add in the oats and raisins and set aside. Cream together the butter and sugars in an electric mixer: start on speed 1, move to a faster speed. Turn the mixer speed back down to 1 and add in the eggs, one at a time, followed by the vanilla extract. Slowly add in the dry ingredients. Scoop cookie dough into approximately 2 Tablespoon balls. Put these in the freezer for one hour. Then arrange them on a prepared cookie sheet, allowing plenty of room in between them (they will spread out!). Bake 13 to 14 minutes or until the edges of the cookies start to brown. Allow them to cool on the cookie sheet before removing. Enjoy!