Tag Archives: lobster

Lobster and Potato Chip Salad: A 5 Star Junk Food Makeover


When I found out that this month’s 5 Star Makeover theme was junk food, there was only one thing that came to my mind…
Yep; there they are:  Kettle cooked potato chips.
They are my weakness, and by far my favorite junk food.  It must be  a texture thing too, because regular potato chips don’t really do it for me. Those I can pass up without any trouble. But kettle cooked chips are another story.
 Thickly sliced and fried to perfection, they are the ultimate when it comes to crunch factor.
I really love them the best when they are super salty and right out of the bag. If they are flavored with something like salt & vinegar,  dill pickle, or Maui onion,– well, that”s okay too. I find them all hard to resist,  and will happily eat them all. That is why I don’t have them around very often. They are dangerous!
Because my favorite way to enjoy these tempting  chips is in their true form, I didn’t want to deviate to far in this makeover challenge.  Instead, I decided to keep the crunchy little chips whole, and work them into my dish.
Salad lover that I am, using the chips as croutons in my 5 star salad was the way to go for me.
Potato chips and lobster together in one place may seem an unlikely combinatiom, but when they get together with some field greens, roasted red peppers and yellow tomatoes, their comradery makes perfect sense.  When you  add a citrusy ginger dressing and some fresh basil?  It gets even better.
Ahh, kettle cooked chips….definitely my favorite junk food. What’s yours?
Be sure to check in with Lazaro Cooks! and 5 Star Foodie on Friday for the roundup of recipes. Can’t wait to see what my fellow group members have come up with!
Lobster and Potato Chip Salad 

1 (2-inch) piece fresh ginger, coarsely chopped
2 tablespoons white miso
3 tablespoons tahini
1/2 cup water
3 tablespoons fresh orange juice

1 pound cooked lobster meat
6 cups mixed field greens
1/2 cup basil leaves, cut into a chiffonade
1 medium yellow tomato, diced
1 red bell pepper, roasted, seeded and thinly sliced
3 1/2 cups kettle cooked potato chips
Dressing: Combine all ingredients together in a blender or food processor. Blend until smooth.
Salad: Place lobster and next 4 ingredients together in a large bowl. Add dressing and toss well. Divide salad among plates.
Layer chips throughout salad and finish with additional chips in the center of each dish.
4 servings

Supper Club Press & Friends at the Table Cookbook Giveaway

It’s beginning to look a lot like…..

~The perfect time to start a supper club, or rekindle the one you are already in!

I’m excited to share a few pieces of press that are out right now. Shameless self promotion (I know)…but I am excited.

The article I wrote about the supper club trend is featured in the December issue of  Costco Connection magazine. If you are not a subscriber, click here to read the online version.


Virginia Living Magazine captures a look at my own supper club, complete with photos from an evening at my house with recipes from my book, perfect for holiday entertaining. Here’s a look at one of the pics:


Photo by Kip Dawkins

In the spirit of celebration, I would like to share a recipe from my book (one of my favorite salads actually) that I hope you will enjoy in celebration sometime over the holidays with your friends at the table. — And since we are in the season of giving, I  am  giving away copy of my cookbook, personalized and shipped to one lucky winner!

Here’s what you need to do to enter (you have 4 ways to increase your chances):

1. Leave a comment telling me you would like to win a copy of Friends at the Table. *If you are leaving a comment as “anonomous”, please be sure to include your email address in your comment so that I may contact you if you are the winner.

2.  Follow me on  Twitter and then tweet about the contest by copying and pasting the following: Entered to win a copy of Friends at the Table: The Ultimate Supper Club  #Cookbook #giveaway on Table Talk http://tinyurl.com/d4znz4w

3. “Like” the www.debishawcross page on Facebook and leave a comment here to let me know. If you already like me on Facebook, just leave a comment here telling me so.

4. Stumble this post on Stumble Upon and let me know you did here with a comment.

  1. Giveaway entry period begins Friday, December 2nd,  and ends Sunday, December 11, 2011 at 11:59pm. Drawing will be held Monday, December 12, 2011 at 9:00am (All times are Eastern Time zone) and announced the same day.
  2. Comments will be numbered by order received and random.org will generate a random number for the winner. Please note: If you want to enter more than once, the separate comments for each entry are required (a necessary step for keeping track of entry numbers).
  3. **Limited to residents of the  United States
  4. I am the final judge regarding any discrepancies, interpretations, grievances, etc about this drawing.
  5. Winner must respond and claim the prize within one week of the winning announcement. If a winner does not claim the prize during the specified time, a reserve winner will be drawn from the original entries.

Best of luck!

And now for the recipe I promised:

Photo by Ron Manville

Lobster Salad with Roasted Peppers, Miso Dressing and Goat Cheese


6 cups mixed field greens

Meat from 2 steamed (1 1/2 pound) lobsters, cut into 1-inch pieces

2 red bell peppers, roasted, peeled and cut into 1/2-inch strips

2 yellow bell peppers, roasted, peeled and cut into 1/2-inch strips

5 ounces goat cheese, crumbled

For the salad: Place the greens, lobster and peppers in a salad bowl and add enough dressing to coat. Toss well. Top with sprinkles of goat cheese.


4 tablespoons miso paste

1/2 cup rice wine vinegar

2 tablespoons grated ginger root

2 teaspoons minced garlic

1/2 teaspoon cayenne pepper

Juice from 2 oranges

1 teaspoon tahini paste

For the dressing: Whisk together the miso paste, vinegar, ginger, garlic, pepper, orange juice, and tahini in a small bowl. Set aside.

8 servings



Chase Away the Winter Blahs –Throw a sushi dinner party!

Last week, the weather was cold, dreary, and rainy. La Fuji Mama’s timing for her series ” Miso Soup Week” couldn’t have been better. I followed her daily posts, as they progressed from the origin of Miso Soup, to the making of homemade Dashi. By the time the third day in her series arrived, I was already craving Miso Soup. Like Pavlov’s dog, when I saw her photo of the finished soup, steaming with miso goodness, I knew I would be making it right away. And so, a sushi dinner party it was this past weekend, including of course, La Fuji Mama’s Miso Soup.  What better way to chase away the winter blahs!

As La Fuji Mama said, making your own restaurant style miso soup couldn’t be easier. I followed her recipe, using as combination of shiro miso and aka miso as she recommended. The results: this is indeed a fantastic combination of flavors, and if you are looking for a “go-to” recipe for miso soup, this is it.

Miso Soup

Click here for the recipe

Whenever we go out for sushi with a group of friends, the evening is always on the lively side. The  upbeat atmosphere of the restaurant, with cool lighting and edgy music set the tone. Myself, living in a not- so -large city, an evening like this can make you feel like you are in a big city place…at least for the night.

You can capture this same sort of feel at home by turning down the lights,  setting your table with candles and chopsticks, cuing up your i-pod, and yes…making your own sushi. Enjoy an evening at home, as though you were in a trendy sushi house at half the price of going out. Here’s how to do it.

There are a lot of resources out there for help on the subject of sushi making, and all will tell you fantastic sushi begins with the art of making rice.

Here’s a video that takes you step by step through the process, ensuring you will be off on the right foot:

Once you have your sushi rice prepared, you are ready to start making sushi! For my dinner party, I made two different sushi rolls, opting for varieties that are made with cooked seafood, in case someone wasn’t too up on eating raw fish.  Dreaming of warmer weather and tropical breezes, I made Lobster Hawaiian Rolls. The lobster tails were on sale at $5.99 each, making the treat even sweeter.

Here are a few photos showing the process of making them.

Prepare the lobster by  removing from the meat from the shell. Cut into 1/2-inch pieces. Toss with 2 tablespoons of spicy sauce, spread out on a foil lined baking sheet, and broil, set on middle rack of oven, for 4 minutes. Remove and set lobster aside to cool.

Lobster Hawaiian Rolls

I love the way tropical fruits and seafood work together, and here the mango and lobster are a match made in heaven.

2 sheets of nori

2 cups cooked sushi rice

1 tablespoon toasted sesame seeds (I like a blend of white and black)

2 (6-ounce) lobster tails, removed from shells, cut into 1/2-inch-thick pieces

1 ripe mango, pitted, peeled, sliced into thin strips

1/2 of 1 English cucumber, quartered, cored, and julienned

1 ripe avocado, peeled, pitted, and sliced into thin strips


Soy sauce

Wrap a bamboo sushi mat with plastic wrap. Place nori sheet on prepared sushi mat. Spread  sushi rice evenly over nori. Sprinkle rice with sesame seeds. Carefully invert, so that the nori is now facing up. Place lobster (see cooking directions above)down the center of the nori. Add cucumber, mango, and avocado. Starting at one long end, and using the bamboo mat as an aid, roll up tightly, giving a few gentle squeezes as you go. Cut the sushi roll into 8 rolls. Repeat process with remaining ingredients.

Makes 16 pieces

I also made Volcano Rolls, following the recipe/procedure you will find on Sushivids, a fun website written by Raymond, a sushi chef, offering his talents to all of us. Check him out~lots of great tips. Rather than reinventing the wheel, I am going to share his video with you here…get ready to drool!