Lobster Salad...the Long Island way

Summers on the North Fork of Long Island are idyllic. In the depths of winter I dream of the breeze off the bay, sitting with the water in sight and my friends and family close by. Living down here in VA, I am constantly yearning for the peace of a Long Island summer. This year due to my Hawaiian adventure I had to cut my Long Island vacation into a short three day weekend. My beautiful, long time friend, Alyssa was celebrating her marriage to Meyer. The wedding was something you see in the movies, set on a wildflower farm and officiated by the head speech writer of Unicef. It was as perfect as they come. Their romantic love story was told and the love was palpable. A tear or two may have been shed as I looked on and saw the happiness in my friends eyes. Some of my closest friends from my childhood were there and we made the most of it. Lots of dancing, amazing food, good drinks, and most of all great company.

We continued the fun the next day with trip to the beach, a great new winery Kontokosta, and an outdoor feast at my parents house! As we passed the dishes around, drank wine, and shared delicious food I was overwhelmed by the love I felt for the people around me.

The feast was a team effort and I can tell you this will be a meal I will crave for years to come. The menu included fresh green salad with homemade champagne blood orange vinaigrette, grilled zucchini, tomato mozzarella pesto salad, quinoa spinach goat cheese salad, homemade BBQ grilled chicken, and lobster salad rolls. To top it off was last years favorite grilled peaches with mascarpone and pistachios (you can find the recipe here: Grilled Honeyed Peaches with Pistachios). My sister is killer at making salad dressings and marinades. The one featured in this meal was fantastic! She layered the flavors and transformed a fresh salad into something truly memorable. My good friend Kym, brought her boyfriend Sean along for this trip, and boy am I glad he was around. Sean was the featured chef on the BBQ grilled chicken and I think I would do just about anything to get the recipe. The chicken was cooked to perfection with just the right amount of kick to the sauce. I was in charge of the lobster salad. This is what I came up with:

Lobster Salad Rolls
2 lbs. lobster meat
1 cup greek yogurt, nonfat
1/3 cup mayonnaise
1/2 cup fresh lemon juice
2 tsp. dried dill (fresh is better, but I forgot it on my grocery run!)
Salt and Pepper to taste
8 potato hot dog rolls brushed with melted butter and toasted on the grill

In a small bowl, combine yogurt, mayo, lemon juice, dill, salt and pepper. Whisk until smooth. In a large bowl, combine lobster meat and dressing. Let sit for about 20 minutes in the fridge to let the flavors meld together. I do this first then make the other sides. Serve in warm toasted rolls.

I'm already dreaming about summer next year! I hope you are all enjoying the last weekend of summer. Happy Labor Day!

Grilled Ono and Veggies with a Mango Salsa

Hi my friends...it has been much too long since I have shared with you my cooking adventures. To be honest they have been few and far between because I have been taking my adventures in travel form. My trip to Hawaii is everything you dream a Hawaiian vacation should be. It was filled with relaxation, sunny weather, tropical drinks, great company, and many outdoor adventure filled days. I was able to add a check mark to my bucket list with my surfing lesson. Yes, I stood up! I can't tell you the joy that making that little check mark brought to me.

 I'll share a few pictures with you just because I can't resist. One of the most magical moments was atop the volcano Haleakala, which I still have trouble pronouncing, watching the sunrise behind the clouds overlooking the crater. I felt as if I were on top of the world and I was completely one with nature (and the hundred or so other tourists watching the same site). The 26 mile bike ride down the mountain with my dad and sister was pretty memorable too.

There were so many adventures on the trip, I would be writing all day if I shared each and every one. So, here are just a few highlights. Hiking through the Ioa Valley State park and finding a trail to the river and rock scrambling was breathtaking. The views of the plush Hawaiian forest/jungle was a site I had never seen. Hiking to the base of Twin Falls waterfall and swimming in the small pool to the falls was another memory not soon to be forgotten. But mostly sharing these experiences with Mom, Dad, Tara, Aunt Toni, Jilly, and Shelly is what I will take away most. I feel so lucky to have a family that shares the same adventurous spirit I possess. 

                                                   

                               

Maui is a gorgeous island filled with these little towns that each have their own little personalities. Pa'ia might be my favorite situated at the bottom of Haleakala. If I ever move half way across the world, this would be where you would find me. The people in Hawaii were so welcoming and warm it was hard for me to say goodbye and get on the plane home.

Now onto the food! While in Hawaii I had one good night of cooking. Since we were in condos it was nice to be able to go to the poolside grills, overlooking the ocean, and enjoy one of my daily passions. And cooking for a crowd is so much better then for one. On the menu: Grilled Ono with mango salsa, grilled veggies, and salad. Ono is a local fish reminiscent of a cross between swordfish and mahi mahi. 

Food Styling Courtesy of Tara Goldsmith 

Grilled Ono and Vegetables with Mango Salsa

5 ono steaks rinsed and patted dry 

1 bottle Ginger Sesame Marinade (I used Safeway Select Brand) 

2 ripe mangos, diced

1 jalapeno, seeded and ribs removed, diced

1 small bunch cilantro, chopped

1 red bell pepper, diced

Juice of one lime 

Salt and Pepper 

3 sweet potatoes, washed peeled and cut into 1/2 inch thick slices

1 baby eggplant, sliced lengthwise 

2 medium zucchinis, sliced length wise

                                             

Marinade steaks in a shallow dish while dicing/assembling mango salsa. In a medium bowl, combine mango, jalapeno, cilantro, and bell pepper. Season with salt and pepper and top with juice of one lime. Give it a nice toss, then allow the flavors to meld while grilling the ono and vegetables. Toss the sweet potato slices, eggplant, and zucchini in olive and season with salt and pepper (I didn't have olive oil so I used the grill spray to keep the veggies moist). 

Grill vegetables for about 5-7 minutes on each side or until soft and cooked through. Grill the ono for approximately 5 minutes each side depending on the how thick the steaks are. Nothing quite like enjoying a delicious meal with a gorgeous view of the ocean. Aloha my friends!