What's cooking at Jerk Castle . . .

Breaded Flounder Fillets

I can't remember where i first read this easy way to bread chicken or fish but it has changed my my life. . .forget all the dipping in egg and flour. . . all you need to do is brush on mustard or honey mustard, whatever you prefer, and then dip in bread crumbs. . .so much easier and less dishes and then you have a wonderful mustard flavor to the fish or chicken. 

Makes for a super quick week night meal. . . i think i mustard, bread crumb and bake chicken cutlets probably once a week. . .

here is a look at a flounder fillet which was basted in honey mustard (i usually use annie's organic honey mustard), dipped in panko (i add salt and pepper to the panko) and then pan fried in just a little olive oil:

 

as for sides, a very lazy salad of cut cucumber with left over rice worked just fine. 

Lobster Fest(s) in Cape Cod

Let me start by saying the lobster was amazing.  And having it twice in one week was a rare treat.  Especially at $8.99/lb for the smaller ones, and $6.99/lb for the big one, courtesy of the Clam Man in Falmouth, Mass.  Friendly staff, fresh fish and seafood, and great prices.

I had broiled lobster once and it was fantastic.  I thought having grilled lobster would replicate the experience.  It did not.  Well, it mostly did.  The lobster was great, but a huge pain in the ass.  I say this knowing the most difficult work was done by others.  The lobsters were boiled until not quite cooked.  Then  removed from the water and split in half lengthwise and placed on the grill meat side down.  The lobster was delicious.  Now, the pain in the ass part.  Our friend who split the lobster had to contend with a piping hot lobster and an explosion of equally hot water each time he cut into the things.  The grilling also seemed to have the effect of kiln-firing the shell, making them much harder than usual.  I know, I know.  Boo-hoo.

Later in the week, we boiled a 5.3 pound monster.  Other than the fact that skipping the grilling made things easier without diminishing the flavor, there is not much to report.  Except that it was also amazing.  And you have to see the pictures. 

 

Each lobster feast also included steamed clams.  The first night, little necks, and the second night, top necks (possibly cherrystones).  The top necks (30 cents/ea.) are almost twice the size and a bit cheaper, though the little necks (35 cents/ea.) are a little sweeter.  Cooking on the grill couldn't be easier.  Drop them on the grill, they steam in their own juices, and when the clams opens up, they are done.

A few cooking notes: 
-Recommended boiling times vary somewhat, but we went with 10 minutes for the first pound and 3 minutes for each additional pound.
-If holding the lid of the pot down for a minute while the lobster does what you might expect in a pot of boiling water is not your thing, make sure you have someone handy to do it for you.
-Some clams open more than others.  If the clam doesn't open at all though, don't eat it.
-When the clams are done, don't leave them on the heat too long, or they can dry out.

Enjoy! -Steven