Monday Craving: Lobster Roll

0

This summer I spent a week in Provincetown, MA with a couple of my closest friends, Tom and Greg. We stayed in a cabin on the beach that Tom’s family has been staying in for 25 plus years. It was my first time in P-town, and it blew my expectations out of the water. The drive up to Massachusetts was tiring but along the way we stopped at the Cape Cod Chip Factory and Cape Cod Beer. One of the most memorable moments of the trip was as we were pulling into town we stopped at a little place called PJ’s Restaurant for a mouthwatering lobster roll.

Screen Shot 2014-12-29 at 1.48.33 PM

The lobster roll consisted of a split top bun, toasted with butter, covered in large chunks of lobster meat, coated in thick melted butter, a touch of salt, and lemon. It was HEAVEN. I personally do not eat mayonnaise so a lobster roll with butter is the king for me. This decadent roll didn’t last very long, but I am still thinking about months later and that’s my Monday Craving.

We took a tour of the Cape Cod chip factory

We took a tour of the Cape Cod chip factory

This delicious blonde ale was picked up at the Cape Cod Beer factory

This delicious blonde ale was picked up at the Cape Cod Beer factory

Beautiful sunset at the cabins

Beautiful sunset at the cabins

Drinking some white wine on the beach

Drinking some white wine on the beach

Me during a wine tasting at Truro Vineyards

Me during a wine tasting at Truro Vineyards

Walking the jetty in Cape Cod

Walking the jetty in Cape Cod

A quaint jam and jelly shop on the way out of town. I bought jams for to bring home to my family

A quaint jam and jelly shop on the way out of town. I bought jams for to bring home to my family

A shot from the sunset cruise we went on. It was the most beautiful

A shot from the sunset cruise we went on. It was the most beautiful

Gorgeous sunset

Gorgeous sunset

Happy Eating

Chef Sean Gallagher

Advertisements

Orange and Marjoram Roast Chicken, Homemade Tagliatelle, Herb Butter Roasted Asparagus

0

 

Beautiful meal to entertain

Beautiful meal to entertain

 

I’ve had a roasting chicken in my freezer for a few weeks and decided, since there is literally nothing better than roast chicken, to defrost, brine, and roast off the little bird.

When roasting chicken I like to make sure the skin is completely dry. Dry skin, with pats of butter underneath will lead to deliciously crisp chicken skin. Cooking the chicken at a high temperature to start off the browning, and then lowering it for the rest of the cooking period will make a perfectly crisp and tender-juicy bird.

 

Orange and Marjoram Roast Chicken

3 pound whole chicken, brined (recipe below)

1 bunch carrots (with tops if you prefer)

2 shallots, quartered

4 cloves garlic

1 Orange, cut in quarters

Herb butter

Herb butter smeared all over the chicken - stuffed with garlic and oranges

Herb butter smeared all over the chicken – stuffed with garlic and oranges

 

  • Remove chicken from brine, dry completely.
  • Place carrots, garlic, shallots into a roasting pan, place roasting rack on top. I like to do this so that the juices and fat from the chicken drip down and cook and season the vegetables.
  • On top of the roasting rack place the chicken. I put two cloves garlic and 2 quarters of oranges into the cavity of the chicken. The other two quarters of the orange I roasted alongside the chicken, and let the juices inside concentrate to squeeze over the chicken when eating.
  • Using your fingers, lift the skin off the breast of the chicken, not tearing or removing, but lifting from the meat.
  • Use one hand to hold skin open, and the other to stuff herb butter down under the skin onto the breast meat of the chicken.
  • Stuff as much butter under the skin as you can, and anywhere else under the skin of the chicken you desire.
  • Pat the skin back down, season the chicken with kosher salt and ground black pepper. Drizzle with a little olive oil and place into the oven at 425 degrees for 20 minutes.
  • Turn the oven back down and cook at 350 for 1 hour.
  • Check the chicken, if blood is pooling at the back cavity of the bird, then it needs to cook further. If the juices are running clear then it is done.
  • Remove the chicken and let it rest for 15-20 minutes to produce an extremely juicy piece of meat.
Perfectly roasted chicken

Perfectly roasted chicken

Herb Butter

1 stick butter, softened

1 T finely chopped fresh marjoram (Oregano is a fine substitute as well)

2 T finely chopped fresh flat leaf parsley

1 T finely chopped fresh thyme

1 T orange zest

1/2 t kosher salt

freshly ground black pepper

Brine

8 cups water

1/4 cup kosher salt

1/2 cup granulated sugar

2 T herbs de provence

2 T Mustard seeds

1 Orange, juiced and peel

  • Start with 4 cups hot water, add in sugar, salt, orange juice and peel, and seasonings. Stir until sugar is dissolved.
  • Add remaining 4 cups of cold water. Submerge your chicken into the brine and leave for 2-6 hours.
  • Remove Chicken from brine, dry off completely and let sit for an hour to let the water content of the chicken equalize.

Herb Butter Roasted Asparagus

1 bu Asparagus

2 T herb butter

Sprinkle salt

Dash ground black pepper

Asparagus smothered in herb butter

Asparagus smothered in herb butter

  • Cut your asparagus to size, removing the woodsy bottom part.
  • Lay them flat on a tray, and drop pats of softened herb butter on them.
  • Using your hands, smear the butter evenly oven all of the asparagus.
  • Sprinkle a small amount of salt and pepper (because the butter is heavily seasoned)
  • Roast at 400 for 7-10 minutes. Do not over cook, they will turn to mush. 🙂

 

DSC_0320

Homemade Tagliatelle Pasta

3 whole large eggs

2 cups durum flour (If you can’t find specialty flours I’ve made it with AP flour at its just delish)

2 T olive oil

1 pinch kosher salt

  • Place two cups of flour and salt into a bowl and make a well.
  • Beat the eggs in a another bowl with the oil.
  • Pour egg mix into the well off the flour.
  • Using a fork, start to combine the egg and flour by mixing in a little in from the sides at a time.
  • Do this until all the liquid is combined. A dough will start to form.
  • Remove this newly formed dough to a lightly floured work surface – a butcher block wood or stainless steel top will work best.
  • Using your hands, knead the dough ball until is forms a smooth surface.
  • The technique for pasta is a little different than bread dough. You want to roll with your palms, to make even motions to create a smooth surface.
  • Kneading the pasta dough onto itself for 6-10 minutes will provide you with a smooth, elastic dough.
  • Wrap the ball of dough in plastic and refrigerate for 20 minutes.
  • Remove the dough from the refrigerator and cut in half.
  • Using your pasta machine, start on the lowest setting 0. Feed the dough through the machine until you have an even thickness.
  • Keep doing this, folding the dough over onto itself to get an even rectangle.
  • Do this over and over for each setting until you get to 6 or 7 on your pasta machine.
  • It will become thinner with each setting, and you will need to dust the sheet of pasta with flour to prevent it from sticking together.
  • When the pasta is thin enough that you can almost see through it. Pass it through the cutter on your machine or cut by hand.
  • When the pasta is cut, dust with flour to prevent the strands from sticking together.Pasta ready to be cooked
  • Place the pasta onto a lightly floured sheet pan until ready to cook.
  • Cook in rapidly boiling, salted water for 3-5 minutes. When the pasta is fully cooked it will be floating and have a lighter color.

DSC_0380

*At this point I had taken all the juices from the chicken and scraped the bottom of the roasting pan for all the flavor. Add this to a sauté pan and started to reduce.

 

DSC_0378

As the hot pasta came out of the pot, I added it to the reducing chicken juices. The result was a deliciously flavorful pasta. At the end before serving I added 2 T of leftover herb butter to pan and mixed it together. The flavor of the chicken jus with the pasta and herb butter was incredible and I recommend if you make this dish to do it the same way.

Plated meal, sliced breast meat, tagliatelle, asparagus

Plated meal, sliced breast meat, tagliatelle, asparagus

This meal is a little more involved than the recipes I normally post, but I guarantee that the reward is worth the effort. Delish!

 

Enjoy!

Enjoy!

Try it out!

 

Cheers

 

Sean Patrick Gallagher

Butter Lane Cupcakes<3

0

Elvis Cupcake. SO GOOD!

Today was one of those day’s that you just never forget. Started out simply enough. Strolled around St. Marks with my beau, shopped a bit, stopped to get coffee. It was absolutely beautiful today and this evening was warm and the sun set late.

St. Marks is an experience. On the Lower East Side of Manhattan, it’s like crossing into another dimension from where I live in Astoria. People are hip. Hip? Yes hip. Hip in many ways. They present themselves in any way they want. I love it. Be who you are, or who you want to be.. as long as your happy at the end of the day with your blue hair and your ripped leggings, so be it!

Regardless, the people here have their own way about them. Unpretentious, fun, and laid back. The atmosphere is just the same. Small niche restaurants, bars, and cafes stud the streets. Intersected by tattoo parlors, soap shops, and frozen yogurt galore. It is definitely a different Manhattan, and I can see why there is so much appeal. Just people being human and enjoying so much of what this quirky area has to offer.

So to get down to what sparked this post… and made my day… Butter Lane Cupcakes!

*To me the best example of what this area has to offer.

Butter Lane Cupcakes Storefront

Okay I know what you’re thinking. You’re fat. I GET IT! But there is just something about light, fluffy cake.. topped with velvety frosting that just does it for me. OKAY?! 😀

Butter Lane Cupcakes do it right. They source natural ingredients and make cupcakes with the finest and freshest stuff they can find. This place is a true gem. Absolutely delightful staff, DELICIOUS products, and the cutest storefront around.

You pick your cake and your frosting

Jamaal and I had the pleasure of tasting 3 different cupcakes. I will make you jealous now.

Chocolate Peanut Butter – Rich, moist chocolate cake with subtle peanut frosting

The “Elvis” – Delicious banana cake with notes of cinnamon, paired with peanut butter frosting and topped with marshmallows… a KNOCKOUT.

Strawberry Cheesecake – Light vanilla cake with strawberry filling, and cream cheese icing.. yum

Strawberry Cheesecake Cupcake

After we indulged in Caracas, an amazing arepas spot on the same street..(I will revisit this place as well to tell you all about it :D) We walked around the lovely Tompkin’s Square Park.. and then we finished our evening with Butter Lane Cupcakes. This was a foodies dream and I challenge all of you to make your way down to St. Marks and indulge!

They know what they’re doing here. Hope you all try it out.. well worth the trip to this great hotspot in St. Marks.

Butter Lane Cupcakes

Things you should know:

*They cater weddings, private events, and offer cupcake classes.

Butter Lane: The Better Cupcake

“Butter Lane is devoted to making you the perfect cupcake. With a focus on pure ingredients like real vanilla beans, pure cocoa and dark chocolate, we’re giving foodies something to sink their teeth into besides straight sugar (although we have some of that, too!).”

http://www.butterlane.com/

Address: 123 East Seventh Street

New York, NY 10009

212.677.2880

Email me with any questions at Chef.Seangallagher@gmail.com

Best,
Sean Gallagher