Dr. Claw continued

Gothamist posted this video yesterday (along with a delectable gallery of NYC's lobster rolls), giving  outsiders a glimpse of what to expect when ordering a lobster roll from Dr. Claw:


Inside Dr. Claw's Lobster Den from Ozersky.TV on Vimeo.

Not sure why Ozersky chose "Heart of Gold" to accompany this piece, but if you're like me you forget it's even playing once you see Dr. Claw's ringed fingers massaging lump pieces of lobster meat in a secretive milky substance, placing each bit like it's a game of Jenga in a hot buttered bun, and brushing the whole thing with garlicky butter before wrapping it up for the drug-like hand-off.  Oh my god, my mouth is watering.

The snippets of Dr. Claw's preparation techniques totally justified the $15 price point in my mind ($26 is pushing it Mermaid Bar!)--that's a lot of freakin' work! But the mystique surrounding Dr. Claw is officially gone.  After the New York Magazine article it all went.  On the upside, an informant (Gus's friend who's actually taken cooking lessons with Dr. Claw himself--yes, he offers them to the public) say he doesn't want to open his own official business, though he is looking for help.

It's now my vow to get a Dr. Claw role roll while he's still semi-underground.  And what this video doesn't show you is how to get his number in the first place.  Even if you're lucky enough to know someone who has the number, you must follow the rules of the Claw.  It's advised to first join the Brooklyn Anglers Society on Facebook, then friend the master himself (Ben Sargent).  IF he accepts your friendship, you'll get his number, instructions for ordering, and updates on fresh batches. I joined the Anglers society yesterday...planning on friending Ben in a week.  I'll keep you posted on my quest!

The (literal) Wine Rack

Perhaps one of the most utilitarian ways to enhance your bust, meet the WineRack flask-bra. 

Photo from SheFinds.com

From the product description:

Turn an A cup in to double Ds AND sport your favorite beverage for yourself and your friends! Better than a Boob Job and Cheaper Too! Not to mention the savings on over priced drinks. And as a bonus, with a simple blow into the tube it's easy to keep that full look even as you drink from your secret stash.

Sexist? Maybe. Offensive? Likely. But I think it's pretty inventive, and it would probably be perfect for an outdoor concert (if a bathroom were nearby).

Bad news for oysters...and those that like them

The Wall Street Journal reports that one of the tactics used by state officials in Louisiana to protect coastal marshes from the oil spill has contributed to the death of large quantities of oysters in the area.  Apparently, the release of fresh river water through man-made channels has reduced salinity in the oyster beds, making it difficult for oysters to survive. 

What to expect? The article states that wholesale oyster prices at one longtime New Orleans oyster processor and distributor have risen about 20% since the oil spill started and they are likely to rise further.

If you're an oyster fan, you might want to hit up your favorite oyster place before they become they new lobster.

Fruit friendly summer meals

Though I do love my fruits and veggies, I'm normally not inclined to incorporate the two into my meals. But I've recently tried some lovely summer dishes that caused a change of heart.

Photo from theLATimes.com

The first is a strawberry spinach salad that Gus's mom made.  I'm pretty sure she used a recipe similar to this one from AllRecipes.com (she's in Italia right now so I can't consult!) Just fresh baby spinach, ripe strawberries, and an amazing dressing which perfectly melds the flavors. I do remember that Jean used canola oil instead of olive oil in her dressing, likely for its lighter flavor; and cut down drastically on the sugar (I don't think there's ever a reason to be putting a half cup of sugar in your salad).  A sweet respite from the typical cucumber-tomato-carrot combo. (See bottom of post for full recipe.)

 Photo from FoodNetwork.com

This also reminded me of a watermelon watercress salad I had during my work "retreat." I'm not sure exactly how it was made, but it seems very similar to this one from Group Recipes.com, which combines watermelon, watercress, and feta in a dressing of olive oil and lemon.  A really simple, healthy summer dish. (And I mean really healthy: Did you know that Watercress has more iron than spinach, more calcium than milk and three times as much Vitamin E as lettuce? Me either! I also never thought I'd be intrigued by watercress until I stumbled upon this site.)

This is an air freshener. I'm not sure if it's supposed to be ironic. 

I had my most recent fruit-in-my-meal encounter during hump day dinner (a new potluck tradition with my Udel friends).  My good friend Laurel made fish tacos with a mango salsa.  I'm normally a traditionalist when it comes to salsa, but this really changed my view.  The acidity from the lime juice serves as the perfect counterpoint to the sweet mango; and avocado binds the ingredients with its creamy consistency. This meal also has a great variety of textures and colors. A new addition for taco night!

I hope these inspire you to try some tasty fruit friendly summer meals of your own. Enjoy!


Strawberry Spinach Salad
-Inspired by Jean, Adapted from AllRecipes.com-

Serves: 2

Ingredients

1 bag baby spinach
2 cups strawberries, cleaned and halved

-Dressing-
1 tablespoon poppy seeds
1 tablespoon minced red onion
1/4 teaspoon Worcestershire sauce
1/4 teaspoon paprika
1/4 cup canola oil
Dash of white wine vinegar
Sugar to taste (if the strawberries aren't that sweet)
2 tablespoons toasted sesame seeds (if you're feeling fancy)

Directions: Combine all ingredients for dressing and whisk.  Toss with spinach and strawberries.

Watermelon Watercress Salad
-Inspired by Encounter Books retreat, adapted from GroupRecipes.com-

Serves: 2

Ingredients

1/2 lb watermelon, cubed to your liking
2 oz feta, cubed
3 cups watercress (can also use arugala)

-Dressing-
2 tablespoons olive oil
1 tablespoon lemon juice
-Optional-
2 teaspoons chopped oregano
2 tablespoons toasted sunflower seeds

Directions: Combine the oil, juice, and oregano in a small bowl and season with pepper.  Toss with watermelon, feta, and spinach.

Fish Tacos with Mango Salsa
á la Laurel

Serves: 2

Ingredients

-Salsa-
1/2 large ripe mango, cubed
1 avocado, cubed
1 plum tomato, diced
1 colorful bell pepper, diced
1 lime
dash of white wine vinegar
 
-Fish-
1/2 lb. tilapia or catfish, rinsed and patted dry
1 1/2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
salt and pepper


-Extras-
4-6 hard taco shells, depending on how hungry you are
1 container low-fat plain Greek yogurt (sour cream connoisseurs will barely notice a difference)

First prepare the salsa.  Combine mango, avocado, tomato, and pepper in a bowl.  Squeeze in one lime and the white wine vinegar.  Toss gently so as not to mash the avocado.  Cover and refrigerate until meal-time.

Next up: the fish. Rub both sides with cumin, chili powder, and a little salt and pepper.  Sauté until just opaque in center, or about 3 minutes per side.  Once the fish is about three-quarters of the way cooked, break it up into little pieces with a metal spatula. 

Meal time: Put on a Mexican radio station on iTunes. Open up a bottle of white. Serve the fish on a plate, with separate dishes for the mango salsa, Greek yogurt, and taco shells, for self-assembly.