Directions

If cooking your lobsters from scratch, put a few inches of salted water into a large stock pot with a tight fitting lid, and bring to a boil over high heat. When the water boils, remove any claw bands from the lobsters and quickly place them head down into the pan and cover to keep in all the steam. Steam the lobsters for 18 minutes, then pull them from the pot, place them in your kitchen sink and shower them with cold water until they are cool enough to touch.

Rip off the tail and two claws from each, and working with a hammer, lobster shell crackers, or poultry shears, cut or break the shell away from the meat. Rip the meat into small chunks and place in a large mixing bowl. Discard the empty shells, or reserve for another use.

Add the mayonnaise, mustard, shallots, tarragon, and celery to the lobster, mix well and taste for seasoning. Add salt and black pepper to taste, cover with plastic wrap and refrigerate until ready to make your rolls.

Wash, dry and place the lettuce leaves in the fridge until ready to use.

Slather some soft butter on the long sides of your four hot dog rolls, and grill them in a skillet until crisp and golden on both sides To assemble your roll, place 2 hot rolls on each plate and lay 2 leaves of lettuce in each. Spoon the lobster salad into each roll and sprinkle with a little paprika over the top of each. Serve with a healthy fistful of potato chips and some pickles.

Directions

Marinate the flank steak. Stir garlic, Worcestershire sauce and 2 tablespoons olive oil in a non reactive dish; season with salt & pepper. Place the steak in the dish, swirling to get the meat well coated. Marinate, turning occasionally for at least 1 hour, or up to overnight in the refrigerator. Roast the pears. Place the rack in the center of the oven, then preheat to 450 degrees F. Grease a small baking sheet with butter. Peel and core the pears, then cut each lengthwise into 8 wedges. Toss the slices with sugar in a bowl then place on the buttered baking sheet. Roast for 20 to 25 minutes, until softened and browned. Transfer to a plate to cool completely. The pears may be made ahead and stored in the refrigerator up to 3 days, then brought to room temperature before assembling the salad. Meanwhile, make the vinaigrette. In a blender, whirl vinegar, pomegranate molasses, and mustard. With the machine running add remaining 1/3 cup olive oil, and blend until emulsified. Add 1/4 cup dried cranberries and pulse the machine several times to roughly chop them. Season to taste with salt and pepper. Set aside. Toast the almond pieces in a small skillet set over medium heat, shaking often, until lightly browned. Remove from skillet and set aside in a small bowl to cool. Stir in the remaining 1/2 cup dried cranberry. Set aside. Cook the steak. Heat a large cast iron skillet set over high heat, until very hot. It must be an iron skillet to retain as much heat as possible. Remove the steak from the marinade, letting most of the liquid drip away. Sprinkle both sides of the steak with salt. Place steak in the hot pan. Let sear for 2 to 3 minutes until well browned. Flip to the other side and let sear for 2 to 3 minutes. Remove the pan from the heat and let the steak continue to cook for 5 to 10 minutes. Insert a meat thermometer into the thickest part of the steak. Flank steak must be served rare. 120°F for very rare, 125°F for rare, or 130°F for medium rare. When the desired temperature is reached, remove the steak from the pan to a cutting board and let rest for 10 minutes. When you are ready to assemble the salad, cut the meat in very thin slices, at an angle, against the grain. Place the spinach in a large bowl, add half the almond/cranberry mixture and the vinaigrette to taste. Toss well and arrange the greens on a platter or on individual plates. Top the greens with some pear and flank steak slices to taste. Garnish with additional nuts and berries and a good grind of black pepper.

Directions

Trim most of the fat from the short ribs, but leave enough of the silverskin to keep the meat attached to the bone. Sprinkle all over with 3 tablespoons of salt. Cover and loosely refrigerate for two days. Peel the potatoes and cut them into French fry size and shape of your liking. Add the cut potatoes to a large bowl and cover with water to soak. Cover the bowl and refrigerate until ready to cook. Prepare the short ribs: Warm the oil in a medium-sized heavy bottomed Dutch oven set over medium heat. Wipe the pieces of meat dry. Brown the short ribs, about 4 minutes per side. Remove the short ribs to a paper towel lined tray. Pour off all but about 2 tablespoons of the fat. Add the onions, bay, peppercorns, and mushrooms. Cook the mixture, stirring often until the onions begin to color, about 6 minutes. Lower the heat and return the short ribs, bone side down, to the pan. Add the stock and ale to the pan. Bring to a simmer, cover and cook until fork-tender, about 2 hours. Check the cooking often, turning each piece of meat each time. When the meat is done, uncover, and let it cool completely. Use a spoon to scoop off the fat as it rises to the surface or alternately, cover the pan and refrigerate over night. removing the congealed fat the next day. Just before serving turn on the broiler. Remove the potatoes from the water and dry them thoroughly. Prepare the deep fryer by filling with peanut oil to the appropriate level. Heat the oil to 350 degrees F. Blanch the potatoes about 4 minutes then remove them from the oil and set them on a paper towel lined tray to drain. Bring the temperature of the oil up to 375 degrees. Gently reheat the shortribs in their broth. Simmer to thicken the broth somewhat and concentrate the flavor while you finish the French fries. Add the blanched potatoes to the heated oil and fry several minutes until golden brown and to your liking. Remove from oil and drain on a paper towel lined tray. Salt as needed. When ready to serve remove each short rib to an ovenproof tray. Mix together the mustard and honey, then brush the tops of the meat with the mixture. Set the tray under the broiler, about 5 inches from the element, to brown the mustard and glaze the surface of the short ribs, about 5 minutes. Serve the short ribs mustard side up, over a pile of the French fries. Spoon the reheated sauce over the top making sure to include some of the mushrooms and onions.