cook like james

Curried Egg Salad with Cilantro

Download Best Curried Egg Salad with Cilantro recipe

Makes 4 sandwiches

6 large eggs

¼ cup mayonnaise

2 tablespoons minced red onion

1 tablespoon minced fresh cilantro leaves

½ medium stalk celery , chopped fine (about 3 tablespoons)

2 teaspoons Dijon mustard

2 teaspoons lemon juice

1 ½ teaspoons curry powder (I use Penzey's Sweet Curry - http://bit.ly/hnpBQ9)

Ground black pepper

1. Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of ice cubes (or equivalent). Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes, peel and dice medium.

2. Mix all ingredients together in medium bowl, including pepper to taste. (Can be covered and refrigerated overnight.)

World’s Best Grilled Cheese Sandwich

I don’t know who creates these things, but apparently April is National Grilled Cheese Month. Holiday or not, grilled cheese sandwiches seem to appeal to everyone. It’s one of my favorite lunchtime treats –especially when there almost nothing left in the refrigerator – there’s always cheese and bread. Comté cheese, with its complex, nutty, caramelized flavor pairs perfectly with the sharp cheddar. If you can’t find it, you can use all cheddar. Choose high quality sandwich bread – white, wheat or sourdough all work well. Serve on its own, with mixed greens, or my favorite – creamy tomato soup.

Download World's Best Grilled Cheese Sandwich recipe

3 tablespoons butter, melted

4 thick slices white, wheat, or sourdough bread

1 teaspoon Dijon mustard

2 ounces Cabot Extra Sharp Cheddar, grated

2 ounces Comté cheese, grated

1. Heat a heavy 12-inch cast iron skillet over low to medium-low heat. Meanwhile, spread ½ teaspoon of mustard on the two bottom slices of bread and then sprinkle evenly with the grated cheeses. Top each with a remaining bread slice, pressing down gently to set.

2. Brush sandwich tops completely with half the melted butter; place each sandwich, buttered side down, in skillet. Brush remaining side of each sandwich completely with remaining butter. Cook until crisp and deep golden brown, 5 to 10 minutes per side, flipping sandwiches back to first side to re-heat and crisp, about 15 seconds. Transfer sandwiches to a cutting board and slice in half with a knife. Serve warm.

I was walking through my local farmer’s market today and saw a new vendor called the Maine Connection Seafood Company. The prize on their table was fresh Maine lobster – flown to LA the same day that it is caught from the family run fishing business. Of course, you can buy a whole lobster and cook it yourself, but this is so convenient and incredibly fresh. Lobster rolls in Maine are almost always made with a top split hot dog bun, but they’re nearly impossible to find in California.

  Download The Best Maine Lobster Roll Recipe

8 ounces cooked fresh lobster, refrigerated

2-3 tablespoons mayonnaise

Salt and freshly ground pepper

1 rib celery, finely diced

2 teaspoons fresh lemon juice

2 teaspoons finely chopped chives or tarragon

1 scallion, finely chopped, white and light green part only

2 hot dog buns, preferably top split (or brioche roll)

1 tablespoons unsalted butter, soft

Boston lettuce

1.    Cut the lobster meat into 1/2-inch pieces and place in a large bowl, and mix with the mayonnaise and season with salt and pepper. Fold in the diced celery, lemon juice, chives, and scallion pepper until well blended.

2.    Heat a large skillet. Butter the sides of the hot dog buns with the butter and grill over moderate heat until golden brown on both sides. Transfer the hot dog buns to plates, add lettuce and place the lobster salad and serve immediately.

Classic New England style Top Split Lobster Roll

2 large roasted chicken breasts (about 3 cups of shredded or cubed leftover chicken)

2 medium ribs celery , cut into small dice

2 medium scallions , white and green parts, minced

¾ mayonnaise 

¼ cup sour cream

1 ½ - 2 tablespoons lemon juice from 1 small lemon

2 tablespoons minced fresh parsley leaves, basil, or tarragon 

 Table salt and ground black pepper 

1.    Mix all salad ingredients (including chicken) together in large bowl, including salt and pepper to taste. Add additional mayonnaise if needed. Serve. (Can be covered and refrigerated overnight.)

2.    Spoon onto slices of your favorite bread. It’s great on carrot or zucchini bread.

Variations:

Waldorf Salad:

Just add a chopped apple, 1/3 cup of chopped toasted walnuts, and the grated zest of an orange and you’ll have a delicious Waldorf Salad.