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1. KoDu Salad with Roasted Pepper Raspberry Vinaigrette

2. Salmon Casino

3. Lobster Mashed Potatoes

Book Description

Mention Philadelphia and food in the same sentence and most people think of cheesesteaks, hoagies, or soft pretzels. Philadelphia Flavor: Restaurant Recipes from the City and the Suburbs definitively and deliciously dispels that notion. Tailored for the home cook, the 250 recipes in Philadelphia Flavor come from 120 of Philadelphia's best restaurants

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Philadelphia Flavor: Restaurant Recipes from the City and Suburbs

Authors: Connie Correia Fisher,Joanne Correia

Date: July 2000

ISBN: 0966120051

Publisher: Small Potatoes Press

Paperback

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Executive Chef Joel Gaughan
Braddock's Tavern, Medford, NJ

Servings: 4

• 2 pounds Idaho potatoes

• 1/4 pound bacon, diced

• 2 lobster tails (8 ounces each), finely diced

• 1/2 cup chopped fresh chives

• 3/4 cup whole milk

• 1/2 cup butter

• Salt and pepper

1. Scrub potatoes and place in a large pot. Add enough salted water to cover by at least 1 inch. Simmer, uncovered, over moderate heat until an inserted knife comes away easily, about 20 to 30 minutes. Drain and cool to handle.

2. While potatoes are cooling, cook bacon until crisp in a large saute pan over medium high heat. Add lobster. Cook for 5 to 6 minutes or until lobster is cooked through. Stir in chives. Remove from heat and reserve.

3. Bring milk to a boil. Remove from heat and reserve.

4. Peel potatoes. Pass potatoes through the finest grid of a food mill into a mixing bowl. Slowly stir in heated milk and butter. Fold in lobster mixture. Season with salt and pepper to taste.

More From This Book:

1. KoDu Salad with Roasted Pepper Raspberry Vinaigrette

2. Salmon Casino

3. Lobster Mashed Potatoes

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