8 ounces cooked lobster meat, coarsely chopped
1/4 cup mayonnaise
Salt and pepper, to taste
1 small stalk celery, finely chopped
2 tablespoons butter, at room temperature
2 top-loading hot-dog rolls
1. In a bowl, combine the lobster, mayonnaise, salt, pepper, and celery.
2. Spread the butter on both flat sides of the rolls. Heat a heavy skillet. Set in the rolls, flat sides down. Cook 2 minutes or until golden. Turn and cook the other side in the same way.
3. Let the rolls cool for a few minutes. Divide the lobster salad between the rolls, tucking it into them so they're very full.
5 slices bacon, diced
1 large onion, coarsely chopped
2 celery stalks, coarsely chopped
4 large potatoes, cut into 1/2-inch dice
1/4 cup flour
4 cans (6.5 ounces each) chopped clams with the juice (2 cups chopped clams and 1 cup juice)
8 cups half-and-half
1. In a soup pot, render the bacon over medium heat, stirring often, until it is crisp. With a slotted spoon, transfer the bacon to paper towels to drain.
2. Add the onion and celery to the pot. Cook, stirring, for 10 minutes until they are soft but not browned.
3. In a large saucepan combine the potatoes with enough water to cover them by 2 inches. Bring to a boil, lower the heat, and simmer the potatoes for 10 minutes or until cooked through. Drain into a colander.
4. Meanwhile, stir the flour into the onion mixture and cook over medium heat, stirring constantly, for 3 minutes. Stir in the clam juice and cook, stirring constantly, for 2 minutes more.
5. Stir in the half-and-half and cook, stirring, until the mixture comes to a boil.
6. Add the potatoes and cook, stirring occasionally, for 5 minutes. With a slotted spoon remove about 1/2 cup of the potatoes and transfer to a deep plate. With a fork, mash the potatoes. Stir them back into the soup. Return bacon to the pot.
7. Add the clams and heat for 3 minutes. The soup should not boil. Ladle into bowls.
--Adapted from Jessica Reale
Boston baked beans
The unique taste of Boston beans comes from molasses, which was once in abundant supply here through the early 1900s. Traditionally the beans are cooked with salt pork, but this recipe substitutes bacon, which is easier to find. Make this for a weekend meal and soak the beans the night before. Use a traditional tall crockery bean pot or a standard Dutch oven or large casserole.
1 pound (2 cups) dried navy beans, rinsed, picked over, and soaked overnight in water to cover by three inches
1 medium onion, cut into 1/4-inch dice
1/2 pound thickly sliced lean bacon, cut into 1-inch pieces
1/2 cup molasses
2 tablespoons maple syrup
1/4 cup brown sugar
1 teaspoon dry mustard
1 1/2 teaspoons salt
1/2 teaspoon black pepper
4 cups boiling water
1. Set the oven at 300 degrees. Have on hand a large heavy pot (5 quart capacity).
2. Spread the onions on the bottom of the pot and cover with half the bacon. Drain the beans. Add them to the pot. Cover with the remaining bacon.
3. In a bowl, combine the molasses, maple syrup, brown sugar, mustard, salt, and pepper. Stir well. Stir in the boiling water.
4. Pour the molasses mixture over the beans. Cover the pot and transfer to the oven. Cook for 1 hour.
5. Lower the oven temperature to 275 degrees. Continue cooking for 3 1/2 hours, stirring occasionally. If the liquid in the pot begins to go below the surface of the beans, add more water, a little at a time. Keep the water and beans at the same level.
6. Uncover the pot and continue baking for 30 minutes or until the liquid thickens slightly. Do not add more water. (Total baking time is 5 hours.) Continue cooking if the beans are not tender or the liquid needs more time to reduce.
Corn muffins have a tendency to dry out quickly, so eat them the day you make them or split, butter, and toast them the next day. The corn muffin, by the way, is the state muffin of Massachusetts, one of only three states to honor the American muffin in this way.
Butter (for the pan)
1 cup flour
1 cup yellow cornmeal
4 teaspoons baking powder
3/4 teaspoon salt
1/4 cup sugar
1 1/4 cups milk
1/4 cup vegetable oil
1. Set the oven at 400 degrees. Butter 9 muffin cups.
2. In a large bowl, whisk the flour, cornmeal, baking powder, salt, and sugar until thoroughly blended. Make a well in the center.
3. In another bowl, beat the eggs, milk, and oil. Pour the egg mixture into the well in the dry ingredients.
4. With a wooden spoon, gently fold the wet and dry ingredients together for no more than 10 to 12 seconds or just until the flour mixture is moistened. There will still be lumps in the batter.
5. Using a 1/3-cup measure, fill the muffin cups nearly to the top. Add a tablespoon or two of water to the empty wells.
6. Bake for 18 minutes or until the muffins are golden and a toothpick inserted into the center comes out clean or with a few crumbs. Turn the pan halfway through baking.
7. Remove the muffins from the pan and transfer to a wire rack. Store leftovers in an airtight container lined with a paper towel.
Baked cod with vegetables
Serves 4 with leftovers
Salt and pepper, to taste
2 pounds (7 medium) Yukon Gold potatoes, peeled
2 pounds (16 medium) carrots, cut diagonally into 2-inch pieces
3 tablespoons butter
1/2 small onion, finely chopped
1/2 teaspoon dried thyme
1/2 box (4 ounces) oyster crackers, crushed into crumbs
2 tablespoons chopped fresh parsley
Vegetable oil (for the dish and sprinkling)
3 pounds skinless, boneless cod, cut into 6 pieces
1 teaspoon hot or regular paprika, or to taste
1 lemon, cut into 4 wedges (for serving)
Extra parsley, chopped (for garnish)
1. In a large pot of boiling salted water, cook the potatoes for 10 minutes. Add the carrots and continue cooking for 10 minutes or until all the vegetables are tender when pierced with a skewer.
2. Drain the vegetables into a colander and set them aside to cool.
3. Meanwhile, in a small skillet, melt the butter. Add the onion, salt, pepper, and thyme. Cook over medium heat, stirring often, for 10 minutes. Remove from the heat. Stir in the crackers and parsley.
4. Set the oven at 425 degrees. Oil a 9-by-13-inch baking dish.
5. Slice the potatoes and carrots 1/2 inch thick. Scatter them in the baking dish and drizzle with oil, salt, and pepper. Set the fish on top in one layer. Sprinkle with paprika and the crumb topping.
6. Bake the fish for 20 minutes or until it flakes easily when pierced with the tip of a knife.
7. Turn on the broiler. Broil the fish for 1 minute, watching it carefully, until the crackers are browned. Leaving 1/4 of the potatoes and carrots in the dish (for the chowder), divide the remaining vegetables among 4 plates. Set a piece of fish and a lemon wedge on each one (you'll have 2 pieces of fish left for a chowder). Sprinkle with parsley.
1 pound crabmeat
1/2 cup toasted bread crumbs
1/2 cup chopped fresh parsley
1 tablespoon lemon juice
2 tablespoons grainy Dijon mustard
Generous dash hot sauce
Generous dash Worcestershire sauce
Salt and pepper, to taste
1 cup yellow cornmeal
2 tablespoons Old Bay seasoning
1/4 cup olive oil
1. In a bowl, mix the crabmeat, bread crumbs, parsley, lemon, mustard, hot sauce, Worcestershire, salt, and pepper. Shape 4 thick patties.
2. Mix the cornmeal and Old Bay. Roll the patties in it.
3. In a skillet, heat the olive oil over medium heat. Fry the cakes for 6 minutes or until golden all over.
-- Adapted from "Big Flavors of the Hot Sun"