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A Recipe From My Boyfriend, Jamie Oliver.

I’m baaaaaaaaaack!

Pardon the long absence. Jamie and I have been just SO busy jetting around the world, saving kids from shitty school lunches and such that I just haven’t had time to do a review…. or a recipe.

How’s my boyfriend, Jamie Oliver you ask? Well… he’s super hot of course, cool and funny. We’ve been jetting here and there over the world.. interview, cooking demo’s.. etc. The media keep wanting to interview me but I just tell them no – I just can’t possibly stomach the paparazzi. They make up lies! They fabricate stories! They spread un-truths!

**blink** **blink**

Not like me at all.

Siiiiiiiiiiiiiigh ok ok ok.

So Jamie Oliver is NOT my boyfriend.. and I haven’t been jetting all around the world ok?? I’ve been at home, enjoying the quality half hour or so we spend together. Well, maybe not TOGETHER, together… and maybe it’s just me WISHING Jamie was my boyfriend. Can’t blame a girl, can ya?  I mean, look at him! ‘Nuff said.

Ok.. soooo… my REAL boyfriend, being all sweet and understanding, fulfilled my wishes and bought me a couple of Jamie’s cookbooks. Can I just say I was thrilled???

I looked and looked over those cookbooks, trying to decide which one of his recipes I’d attempt first.  Because I couldn’t really decide… I did the “open the book and make what you see”… method. (Remember this method? It was the same method I used choosing the recipe for dauphine potatoes from Anthony Burdain, here. )

Ok.. so the book is this one.

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and the recipe is:

Grilled Filet Steak with the Creamiest White Beans and Leeks
(*linked at the bottom)

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I was a little let down by the Recipe Choosing Gods because truth be told… I’m not a fan of lima beans. They’re “ok”, but really, they rank pretty low on my favorites list. But… choose me this recipe it did, so cook it I must. (Like that resolve?? lol)

Here we go.

So you slice up 4 leeks, nice and thin. My question that the recipe didn’t state was HOW MUCH of the leek did I cut? The whole white and green part? Because I have to say… the upper portion of the green parts on those leeks were like barn boards. TOUUUUGGGHH!!! I was going to call my brother who is a chef and ask him as he would most likely know. However.. I thought I should follow the recipe as it states, and figure this out on my own. That way, any mistakes I make, I can report to you – my illustrious, amazing readers – and you’d just think I’m amazing for saving you making the same mistakes! I’m so cool sometimes, it’s hard for me to stand it.

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Ok.. so I didn’t slice the woody ends. ONLY to the portion where it started to go thick and tough. After chopping, sweat them in a pan with garlic and a “knob” ( “Knob”.. funny word for a measurement. “knob” is probably a tablespoon or something – I’m guessing. Who knows? I wouldn’t mistake it for a stick of butter or anything………………… orrrr would I????? ).

Anyway, after they’re nice and soft, add a cup of white wine (any that you like to drink is fine.). Leave enough wine for you to enjoy after with the meal. Be it a glass, or the whole damn bottle.

Hey… I don’t judge.

Turn the heat up and bring this to a boil. At this point, the lima beans can join the party. Please be sure to rinse them from the can because you don’t want any mushy grossness from the bottom of the can being a party crasher.

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Add them to pot with a “splash” of water (I added about a 1/3 cup of water). Turn the heat to simmer and let it do its thing for about 5 – 10 minutes.

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In the meantime…….

Season your steaks. I used just top sirloin cuts. Nothing fancy. Place them in a screaming hot pan and fry those lovelies on both sides for a few minutes a piece. You don’t want to over cook them. Take them out and let them rest.

Back to your beans, add the crème fraiche, give it a stir. The recipe says to add a glug of olive oil but I left it out, as I didn’t think it was needed really, but that’s my thing. If you want to , go ahead and glug away!

Slice your steaks into thick strips. Divide the bean mixture between the plates and add the steak strips on top.  Here’s my final masterpiece:

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My review? Considering I’m not crazy about recipes with beans and leeks, this was quite good. The leeks were sweet and tender, and the beans were nice and soft and creamy. Surprisingly, they really showed off the flavor of the wine. Combined with the PERFECTLY cooked steak (If I say so myself!) I thought overall, the dish was quite nice. Easy to make and VERY filling. Who thought??

Did it blow me away? No. Would I make it again? Maybe….. and only if I knew the people I was making it for liked leeks and lima beans. If you met people like that, make this for them!

You’ll be a rock star :)

If you decide to try the dish, please let me know what you think of my boyfriend’s recipe.

Ok, ok… my PRETEND boyfriend!

Don’t judge.

Just go make the recipe. ;)

Recipe:

http://www.fabulousfoods.com/recipes/jamie-oliver-s-grilled-steak-with-white-beans-and-leeks

This Happened.. with a Tomato.

TOMATO PATTIES
(pictures below)

“Tooooo many tomatoes!!!!!!!”,  said you.

Is that what you’ve been saying lately as you survey your garden? A little over zealous when you planted your little starlet seedlings, hmm? I can hear it now ” Ooohh, I’m going to can/freeze/dehydrate tons of tomatoes, and I’m gonna make stewed tomatoes, salsa, and TONS of healthy sauce!”.

I know, because I said the same thing.

While the tomato plants on my side of the world aren’t quite ruby-red globes yet, (and I can see I have a shitload coming), I know in other spots of the world they are screaming to come off the vine. What do to with all of them is what’s playing on every well-intentioned gardeners mind.

So when you’re all salsa’d out,  you can’t stand the thought of ANOTHER can of tomato sauce, and every neighbor in a mile radius of you pretends not to see you when you offer them a basket like a Price is Right model,…….. try this recipe.

Oooh I’m telling you, this recipe is fanfreakintastic! If you like the combination of bacon and tomato………. wait… what am  I saying.. “IF”???? EVERYONE likes that combo and if you don’t, well, I’m breaking up with you, because I can’t be friends with people who don’t like a bacon tomato combo, I mean come on!!!

In an effort to eat less carbs lately, (namely anything starchy and white) I skipped the BLT sandwich idea. Here’s the better plan:

A good size tomato.

Slice thickly (3 slices).

Dredge the slices first in coconut flour, then egg, then in seasoned almond flour mixed with shredded parmesan cheese. You can choose any seasoning your beautiful heart desires. I chose a bit of seasoning salt, rosemary, lemon pepper seasoning and some garlic powder.

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Fry till golden on each side.

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Plate.

Dollop on a bit of sour cream, bacon and then finish with chopped chives (I used dill, because I didn’t have any chives).

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Oh sweet momma. The rich, tomato-y freshness that contrasts off the salty bite of the bacon, mixed with the creaminess of the sour cream, is a combination that could make the heavens open  and harps play Queen’s “We are the champions”. … Ok, maybe not THAT song, but something just as triumphant. Seriously my lovies, this recipe is amazing.

I’ve seen a different version of this miracleness made by what has to be one of the hottest chefs in Canada. Like.. SUPER hot. If you’re thinking Chef Chuck Hughes, you’d be right. Clean the drool off your lip, I know.. I know….. he’s so sexy right?  His version was to dredge the tomato in your standard flour egg and panko mix, and instead of bacon, he used pancetta.  So yeah… pancetta, shmancetta!!! Bacon works just as well if you’re not feeling fancy.

You could serve these as the headliner on your plate with a side salad, or they can easily play co-star as the side dish. This is a fresh, cheap, SUPER TASTY way to enjoy your summer bounty.  If you brought these to a barbecue in the neighborhood, I’m pretty sure you’d be the one most talked about…………………………………….. in a good way.

What are some of the ways you’re going to use your summer tomatoes? Leave a comment below and let us know!

Clarks is kinda Super, man..Hehe, I kill me.

Clarks Restaurant
Suite 170-130 Broadway Blvd,
Sherwood Park, AB

So you should know by now, my illustrious readers, that I like cheap. Not cheap quality mind you, but cheap price tags. I can appreciate quality in things and will happily pay for it. However, I can’t help but get all giddy and flushed when I find quality AND a cheap price in once spot.

I’ve been to this little gem called Clarks twice now in the last two weeks. Once for breakfast to meet a super cool friend of mine who sells sex toys for a living, (told you she was cool), and another time for lunch with my Mom. ( My mom doesn’t sell sex toys for a living, and while I thank God for that, she’s still cool.)

So I’m only going to review the lunch with Mom for this post because I wasn’t thinking to take photos of the breakfast I had with my cool friend, plus my Mom said “Hey, you should review this place”.

Smartypants.

Easy to find, this little spot has maybe 10 tables in the whole place, I think. Surprisingly, it was about half full at 12:30 in the afternoon, (thought it might be busier), but our server greeted us immediately when we walked in the door and brought us to a table. Taking our drink order and giving us menu’s she left us to decide.

The prices on this menu are amazing people! Mom ordered liver and onions (she could have ordered the senior’s size for $6.50 – one scoop of mashed potatoes with gravy, two pieces of liver, and vegetables – but she’s in denial about the senior thing I think – so she ordered the normal portion). She went on about how she hasn’t eaten liver for almost a year, and I reminded her that it’s been about 25 years since I’ve eaten it. I’d rather run naked through a cactus patch and bathe in a tub of vinegar than eat liver.

Ok, not quite, ….. but well, honestly?…… Maybe.

I ordered their house burger (can’t remember the name of it dammit!), but it had cheese, bacon and mushrooms on it with all the other burger paraphernalia, and fries. The price for that burger rang in at $8.99.

When the dishes came to the table, my mom seemed super pleased with her decision. She tried her first bite of the liver and looked up to the ceiling and said ” OH MY GOD” (all dramatic like),  with an added “this is the best liver I”ve had in a very long time!!”. The waitress came along and Mom repeated what she expressed loud enough for all the other tables sitting around us to hear, and then the waitress went straight away into the kitchen and you could her yell… “JUAN!! Hey JUUAAAAN!!! -The liver and onions are excellent she said!”.

She had started eating it by the time I took the photo.. sorry peeps, but here it is! :

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Mom figured the liver was slightly coated in a panko type coating and fried slightly crispy, but not like “shoe leather”. The gravy tasted home-style, the mash was smooth and creamy and she said the veggies were very good – fresh, not from frozen and  not overcooked. All this stupid excitement over the liver made me think I had to try it.

So I cut a very small piece and kinda dipped in some gravy.

It was crispy on the outside, tender, and still tasted disgustingly like liver to me. But I will admit, it was the very best of all the gross tasting liver I’ve ever had in my life.

For real – If you love liver,  you will love Clarks’ liver.

(Somehow that sounded weird, but you get what I’m saying)

My burger was pretty good. The patty was house made and slightly dense, almost overworked, but very tasty. The cheese and bacon were nice but it could have used a few more mushrooms. All in all, the portion size was more than worth that price tag. Hell, you’re gonna pay that same price pretty much at MacDonald’s and the patties there are like shingles.

Ma burgah pic:

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Our server was VERY attentive and incidentally, an older lady who’s been with the company for 22 years. This lady worked her ass off, was super friendly and made sure we were looked after. She was worth the generous tip, without question!

On a side note, their breakfasts are super decent (EG: 2 eggs, 2 pancakes, 2 sausage, 2 bacon for $5.35.) and they have a huge variety of different Eggs Benedict if you’re looking for something other than the original.

I will definitely be going back to Clarks for breakfast or lunch. Apparently for dinner, it becomes a chinese food place, which is great, but I can’t comment right now because I’ve not tried it…………………………..

Yet.

Nothing Rhymes with Tutti Frutti for Breakfast.

My BFF and I had tons of catching up to do after my fabuloso trip to AZ, so we thought we’d do that over breakfast. Wanting to try a new spot, she suggested Tutti Frutti.  Hey, I didn’t name it folks and for some reason, it reminds me of a cooler, cuter sister to Cora’s.

Relatively easy to find in a new area of the Park and it wasn’t busy considering it was a sunday morning. Decor is nice, a mixture of booths and tables and we were seated almost immediately upon walking in. The menu is already at  your table, so we could get right to work on ordering our grub. Our waitress was friendly and new, and every question she didn’t know, she went to find out and came back with answers pretty damn quick. This impressed me.

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I ordered the Raspberry Crisp : crunchy french toast topped with english cream & raspberry coulis and Kim ordered “Entre les deux” : french toast sandwich with egg, ham & swiss cheese plus lots of fresh fruit.

So first up, my Raspberry Crisp (and a side of bacon, cuz breakfast is a waste of time without bacon).

Here’s the Raspberry Crisp French Toast pic:

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So at first peep it looks pretty awesome, right? Yeah!….. well, kinda yeah.

One small problemo.

See, Kim and I were sharing our breakfasts so we could both taste what each other ordered. So I gave Kim the first two pieces of toast. Look at the picture again, and imagine it for a second folks with the top two piece of toast missing off the plate. What am I left with? Two pieces of french toast with NO topping… ok, very little topping. The cream and raspberry coulis were decorating only the very top quarter of the toast that was underneath the first layer.

Pas bonne people, pas bonne.

I asked for extra coulis and cream so I could actually get a proper idea of what the breakfast should be like. The toast had a really nice crunch to it (dipped in panko maybe?) and the raspberry coulis was SUPER fresh tasting. The cream added an extra rich touch to it. My biggest complaint about the dish is that the portion size was geared for Godzilla. Honest to God folks, who eats FOUR pieces of TEXAS TOAST for breakfast??????? So, a heads up to you, my dear reader – This dish is EASILY shared between two people.

I asked for crispy bacon on the side:

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It was waaay crispy. Like, crumble apart crispy.

Too crispy for me, but if you think I waved a dismissive hand to it, you’d be wrong. I ate that too crispy bacon because the bacon bible says it would be a sin to leave it uneaten.

Kim’s French Toast Sandwich (with a side of fried bologna):

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If you’re thinking that the “french toast” part of the sandwich doesn’t look very french toasty, you would win the prize. This apparent french toast was not eggy like the french invented it to be. It was like toasted bread with ham and swiss on it.

Oh..Ummm, I think they call that  A TOASTED SANDWICH???

Not impressive.

The fruit on the side was fresh and plentiful and the fried bologna was good as well, according to Kim. Who doesn’t like fried bologna? If you don’t, you should. You really really should.

All in all, the service was great but I found the prices were expensive for the quality of the food, to be honest. I’m cheap, but my breakfast with coffee, tax and tip was almost $21.00. For that money, I expect better quality for BREAKFAST food, folks.

Would we come back? We both agreed that we would, but we wouldn’t stand in line if it was busy and we would definitely share a main breakfast dish with a side order of something to supplement.

Tutti Frutti Breakfast and Lunch on Urbanspoon

Welcome to the PUFFIN.

I successfully married Pork and Stove Top Stuffing into a cute little … muffin.

I know, right?

Pork – meaty, savory, porky, protein rich.
Muffin – bready, sweet, moist, and good with strong coffee.

Separate, they are wonderful. Together? Initially, a conceptually difficult union to wrap your sweet pretty head around. OK.. I’ll speak for myself. It took me a bit to wrap MY sweet head around it. I mean, come on’ – What do you call it?

A Pork Muffin?

A Porkfin?

A Puffin?

Regardless of what one might call it, – it’s strange. But hey, how can you go wrong? Pork, and stuffing. Who doesn’t like that combination, and besides, we ALLL know what strange means to me.

It mean’s I gotta try it.

Plus, they said it was easy, and I like easy.

So… without further adieu, I give you………. a porffin?

Whatever.

Here’s what you need to make this wildly creative, culinary masterpiece:

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That’s right. A muffin tin, two eggs (three, actually. I’ll explain later), ground pork, and a box of good ole’ Stove Top Stuffin’. Try and match the flavors people, k? I mean, if you get ground pork.. use Stove Top Stuffing for pork. If you get ground turkey, (which is perfectly acceptable protein choice in this situation for all you skinny-minnies), use the Stove Top for turkey.

Yessssssssssssssssss, you don’t have to point out the obvious fact that I combined ground pork and turkey Stove Top Stuffing – but ground pork was what my freezer had, and turkey Stove Top was what the store had. No big deal. I’m comfortable flying that kind of flag out there for everyone to see.

You know, the REBEL flag.

So, because I can’t just be normal and go along with direction, I like to “doctor” things up. That would the Stove Top Stuffing that I’m talking about. If you have extra “aromatics” in your fridge folks, doctor that crap up. I started sauteing celery (and lots of it because celery and I have had an intense love / love relationship for many years), and onion with a touch of garlic.

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That particular day, I decided to live on the edge and add some hot chili flakes to the party. I added about a tablespoon and half.

It turns out I’m not as edgy as I thought.

Dial down the chili flakes folks.

Learn by my mistakes. Especially if you’re not too adventurous on the whole spicy thing. Start with half a teaspoon.. you can always add more (One of Mom’s favorite expressions)

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So at this point, when the aromatics are soft, make the Stove Top Stuffing according to the box instructions. Easy Peasy right? Once that’s finished, and slightly cooled, add your pound of ground pork (or chicken, or turkey) and THREE eggs. I realize I had previously said two, and I actually did only use two, but I found the finished product SLIGHTLY crumbly, so an extra egg would hug up all those ingredients and make them stick together much better.

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When the mixture is thoroughly mixed, spoon it into your greased muffin pans. My muffin pan has muffin cups for giants so I got six from the whole lot. However, if you are of the regular human race, I can say that normal muffin pans are acceptable, if not desired over the bigger ones.

Spoon them into the tins at the fullness that you want, as they don’t puff up, obviously, like a cake muffin would.

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Bake at 350 for 30-35 minutes. (All depending on what size of muffin tin you used. I used a longer cook time because of the muffins for Giants that I was making.) Use your logic okay? We are dealing with ground pork (or any ground meat), so it’s imperative that it’s thoroughly cooked. If in doubt, use a thermometer and cook them till you have an internal temperature of 160 degrees for pork and 165 for turkey or chicken.

FYI – At the very end of cooking time, turn on your blast broiler for a  minute or two. It creates this mildly crunchy top that is FANFRICKENSTASTIC!

I highly suggest you try that.

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These bubba’s are awesome with a side salad for a lunch, or even for a quick breakfast heated up in the microwave. Ok, listen, you can have them for ANY meal because they’re just that good. The batch I made are at the TOP of my spice tolerance so next time, I’ll go a bit kinder on the chilies. Lastly, these freeze like champions!!

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Give them a try and tell me what you think! What changes did you make to “doctor” them up?

If you thought this recipe was incredibly cool and made of awesomeness, please press the subscribe/follow button to always know what’s happening in the Forkin’ Foodie World!

My Lake Chalet

Lake Chalet
Seafood Bar and Grill
1520 Lakeside Drive
Lake Merritt, Oakland

(Guest review for Forkin’ Foodie by Chris Davis)

And good day to you fellow Foodies!!

When you watch a ton of food shows you know they’re
ALWAYS going to end up in the San Francisco Bay area at some point in time and rest assured they always miss a
few gems. Most times it’s because they stick to the pretensions of the slightly snobby places that serve vichyssoise
for $20 per bowl.

Sorry, but there’s no cold potato soup worth that much……….EVER.

Oakland gets a bad wrap with a high crime rate, terrible cops, and the Raiders. But it’s actually a nice place once you open your eyes.
And that brings us to dinner at Lake Chalet.

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Off the bat it sounds like something you’d need a three-week advance
reservation at, but alas you’d be WRONG. Nestled on the newly remodeled section of Lake Merritt
in downtown Oakland you’ll see it. Oh and regarding the MASSIVE oak tree that was blown over
in a storm a few months ago, you may look at it like an eyesore but it actually gives a little character to see
the roots, which then leads to a deeper meaning… (yeah Oakland is kinda like that).

Now onto the location – I’ve come here a few times before to hear a band play on the back deck which is right on the water. There’s
pretty sweet happy hour pricing and they carry a wide variety of booze and wines. The raw bar is stocked with some of the
freshest oysters the coast has to offer and the drinks are excellent.

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I went last night for dinner with some family and decided to get something different, right up until I saw somebody with the same thing a couple of tables away. First was the Buttermilk Calamari with an aioli and wasabi cocktail dipping sauce. I’m not a fan of wasabi so I
nudged it to the side. As a main plate I ordered the Pork Short Ribs (Secret Spice Rub, Sticky Glaze, Peanuts, Sesame Seeds), Parmesan Kennebec Fries, and a house salad. This was all was held down with a bottle of Chimay Red label ale.

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SIDENOTE: As an avid foodie and cook , it seems by what feels like divine reason, I dissect nearly everything I eat. That’s the great
part about eating out. It’s that you have a great dish, and either take it back home to re-create it, or you simply do it from
memory (when it’s JUST that good that a to-go box is not possible). So if you see me with a perplexed look on my face
just know that that’s my inner scientist look, and I’m just trying to figure out what the dish is comprised of, as to reinvent it at home.

Service here for a lightly busy Sunday evening was pretty good. The waitress was a bit flighty and I felt like she was rushing but who
knows what other tables had given her Hell before she got to us, so we were nice.

The calamari comes out and was pretty basic.
A simple buttermilk dredged selection with a dusting of sea salt and fresh cracked pepper.

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After a few minutes the rest of the food came to the table and here is where I knocked them a point. In any simple situation, the salad, when ordered with a full other plate is treated as an appetizer. Therefore, when I ordered the salad, it should come out along side whatever appetizer was ordered, in this case the calamari. So as everything else is being dished out I’m bombarded with now three plates, as the fries and ribs are plated separately.

The salad is a simple mix of greens tossed in a vinaigrette, with pears and goat cheese.

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The fries were something I was slightly disappointed in, as the description indicated a Kennebec potato and turned out to be something straight out of a bag that I could have gotten at any burger joint, but the parmesan was a nice touch.

Now onto the real shining star of the night:

The Pork Spare Ribs.

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Of all the reviews I normally do it’s generally a barbecue place because it’s my main love. I ordered the starter size because I wasn’t going to sit there and go crazy on a full rack. So the three come out with a nice cilantro garnish with sesame seeds. The smell is AMAZING; it’s a spicy and sweet smell that catches you first, and then you grab one…..

I barely had two fingers on it when it just fell apart at the touch. That’s the sign of a good rib. After the first taste of the glaze I was hooked. Pull-apart-tender, with a spicy, almost Sriracha and hoisin taste  with maybe a hint of honey. These were worth the wait and something to come back for on the return.

Overall this is one of Oakland’s gems and a place that I can call a regular spot. I visit mostly in the spring and summer,
when the freshest produce and seafood is put on display and in the menu.

Happy Chowing folks!!!

Chris Davis

Lake Chalet Seafood Bar & Grill on Urbanspoon

Lobster King For A Day

Lobster Joint
Greenpoint
1073 Manhattan Ave

Brooklyn, NY 11222

Hello again folks, The CSS here with another guest Forkin’ Foodie review.

On this day my girlfriend and I wanted to try something a little different, at least for us. So we decided to hit this spot in Greenpoint, Brooklyn called Lobster Joint.

Not “The” Lobster Joint mind you, just Lobster Joint.

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Somewhat unassuming from the outside, I would agree. However, the goodies inside were much more exciting.

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As you can see they have a few location in NYC, and serve all manner of seafood, not just lobster. If you can recall from my last submission, I was left clueless at the love affair people have with seafood, in particular lobster, crab, and raw clams. I have to tell you I still don’t get it, but at least my companion and I enjoyed our meals.

So the inside of the Lobster Joint was about as unimpressive as the front . However, they had outside seating in the back. And while it wasn’t dazzling, it was pretty damn cool.

Why?

Because it wasn’t damn cold.

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It topped out at 51 degrees fahrenheit today, and no one is trying to eat outdoors in that weather. But as you can see the outside was completely enclosed and furnished with large heaters to make the picnic style dining very enjoyable. But enough of the interior decorating.

Onto the food.

So I started off with this drink called the Ginger Bread Man. This was made with AppleJack alcohol and ginger beer. I didn’t get much of the apple, but the ginger was certainly present and it tasted pretty damn good. Again, doesn’t look like much but it was really tasty. I flirted with the idea of getting a Bloody Mary that they garnish with a lobster claw just for the visual. But since I’m not getting paid for this, I needed to spend my money wisely. ;-)

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Next up, I had the New England Clam Chowder. Now I will admit that I rarely pass up a New England Clam Chowder. I like it infinitely better than a Manhattan Clam Chowder, even though I love NY (NY Jets fan) and hate New England (it’s Tom Brady’s fault).

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While you may not be able to tell from the photo, this chowder was a bit thin. It took a few spoon fulls, but I decided the taste wasn’t bad. But as I stated a moment ago, it was too thin. I like my Sunday clam chowder like I like my Sunday women. White. Thick. And loaded with clams (not crabs, clams).

I have to preface the next portion of my review with this disclaimer. My girlfriend has a problem with decision making when it comes to dining out. She often can’t decide between two or three dishes on a menu . . . . and just gets them all.

Don’t judge her. :-)

So on this occasion she couldn’t decide between New England Lobster Roll and the Connecticut Lobster Roll. So she got them both.

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To lessen the gastric impact of her two orders, she got the Connecticut New England with a salad and the New England with french fries. The Connecticut was served warm with butter and the New England was served cold with celery and herb mayo. While she enjoyed both of them, I thought the Connecticut had more flavor.

I told you I hate Tom Brady.

I went way outside of my comfort zone and ordered a lobster shepherd’s pie.

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Not only am I not big on lobster, but I have never had a shepherd’s pie in my life. But I am here to say the experiment was a success.

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Inside of this menagerie of ingredients was lobster, spinach, and mushrooms all suffocated in a pan of mashed potatoes. I may be wrong but it tasted liked some cheddar was sprinkled on top and burned oh so nicely in the oven.

So, for a man who doesn’t pinch his nipples with crab claws or uses warm butter as a lubricant, I have to say that I enjoyed my meal at Lobster Joint. As did my girlfriend.

I HATE YOU BRADY!

Lobster Joint on Urbanspoon