Down the Shore.

I grew up on the Jersey Shore.  Over the summers at the Shore before moving to Washington, DC, I was a Clam Bar girl, a Primo's Pizza waitress on the Ocean City boardwalk, a costumed dolphin on Ocean City's Family Night and a waitress at a little ten table breakfast/lunch place.  When I wasn't working, I was on the beach.  The Jersey Shore has such a special place in my heart.  And sand in my shoes I have most certainly.  A weekend down the Shore nowadays is a very cherished treat.  After a little fun...

...we did some cookin'!  This time around my culinary experimentation was method as opposed to ingredients on some levels...with the grill!


Menu:
Spicy Crab Soup (#133)
Grilled Whole Lobsters (#134) with herbed butter sauce (#135) and Filet Mignon (#136) with chimichurri sauce (#137)
Steam fresh peas
Blueberry Cobbler (made by Aunt Sandi)


Reed's Farm, in Egg Harbor Twp, NJ, is where I learned that vegetables and fruits have seasons, sandy soil is best for tomatoes and nothing ever beats freshly picked anything cooked the same day.  I've been peeking over the farm stand shelves since I needed a boost, and I love the sound of the car on the gravel as you turn into the parking lot.  If I close my eyes, I can hear it perfectly.  This year they've added something extra special:  fresh whole Maine Lobsters by Lobster Select.  Mike the Lobster Man helped me out with packing up a bunch of beautiful lobsters.  

Lots of helpers!

My Aunt Sandi is an incredible cook.  I've been watching her dance about the kitchen, dipping a spoon hear for a taste test and adding a pinch of this and that, and presenting incredible meals always, since I was a little kiddo.  She knows everything about food and cooking, and this trip to Jersey she imparted me with an awesome new skill...how to [humanely?] kill a lobster before cooking it.  

Quick slice in the thorax.

[Notice the look on Schaeffer's face.]

This was, of course, after we got to play around with the funny fellas.

The filets were seasoned very simply with salt and pepper.  They were seared first, and then put up top to stay warm.  The lobsters were simply grilled front and back.

I can't wait to get back to the Shore for another weekend just like this.  If you're a person who has little, if any, appreciation for the Jersey Shore I beg you to go.  Please.  You will understand.

Sometimes you just need to fly a kite.

163 to go...