Finally a moment to reconnect with me, my home, and blog. The past few weeks have been crazy busy , but in a good way. I have so much to tell you. First I got a job! Yeah. Is it the sort of job I was seeking or used to? Not necessarily, but its in my field of expertise ( retail cosmetics management), and company I have long admired and respected. I had to take a pay cut, but its the sort of company you start from the bottom and that’s OK with me as I actually snagged a management position. And great benefits ! This is why we work. The first week I hit the ball out of the park and the powers that be are impressed with my knowledge and history. So for now it works for me and I am grateful. I think there are so many people who refuse to take a step back or settle in this ecomony, but I dont want to sit at home whining and broke waiting for handouts from Certain Someone (he’s been awesome and very supportive by the way, but a girl has to have her own stash and means). I have met many like myself or even not that were making over six figures andf suddenly having to fall into service jobs or retail after being laid off. You do it with your head held high and joy and gratitude.
I also have been juggling Coco Cooks Catering , and have to date produced two successful events. I love it when people love my food and services. I have been studying and working part time in the industry towards this for years to learn the ropes and it is actually into fruition. I know the level of hard painful work involved and have no illusions of instant payoff and glamour. I do it because I love it. Word of mouth and reputation is huge and that’s how it all started thanks to French Foodie Mom and her social set. You never know and must be ready when opportunity comes knocking. After the first event everyone said I should I should focus on this and get my business affairs in order. Thanks to my generous aunt, I got the small start up moneies needed to be totally official and meet all requirements. with insurance, licenses, etc. It’s a lot of work and detail, but worth it. Can I give up the day job yet? No. But that day will be coming. Here is a great article in the New York times addressing that very issue. Read it if you want to take a leap into entrepreneurship. I think this is the wisest way to start and I realize it means burning the candle at both ends. But the payoff will be worth it.
My latest client wanted a whole Cape Cod Surf and Turf Theme . She had very definitive views of what she wanted food wise and her decor which was lovely. Naturally I knew I had to add Lobster Rolls to my menu proposal as well. They were the hit of the party! I remember those fantastic lobster rolls I had in Boston a few years ago. There are two camps for making Lobster Rolls. The simple rich decadent tossed in butter method or the Celery and Mayo way.
Here is a simple recipe to celebrate the last few days of summer. My recipe in my head is for 200 mini Lobster rolls , but I will pare it down to give you an idea of proportions. The key to a great Lobster Roll, which will have people bursting into your kitchen demanding more, like the the party guests, is a heavily buttered toasted bun. I also used a mixture of Creme Fraiche or Sour Cream cut into the mayonnaise to add extra flavor, and reduce an overly mayonnaise, fatty taste. A little secret a chef taught me along the way.
Here was the final menu for the event. The top hits being the Lobster Rolls, Beef Tenderloin Crostinis with choice of Horseradish Aioli or Red Pepper Aioli, and the Herb Stuffed Cremini Mushrooms topped with Tallegio. Oh and Shrimp and Deviled eggs with Wasabi! It was all so good.
Traditional Deviled Eggs and Wasabi Deviled Eggs
Old Bay Marinated Shrimp on Skewers
Herb Stuffed Cremini Mushrooms topped with Tallegio Chesse
Beef Tenderloin Crostini with Red Pepper Aioli or Horse Radish Aioli
Cheese and Relish Platter with Coco’s Picklings Giardiniera
Warm Spiced Mixed Nuts ( Pistachios, Pecans,Cashews, Almonds)
- Lobster Claw and Knuckle Meat ( wholly cooked frozen and defrosted)
- Creme Fraiche or Sour Cream
- Celery finely minced
- Celery Seeds
- Celery Salt
- Melted Butter
- Mini Croissants (cut in half) or a split Hot dog Bun type of bread for an Entree
- Remove the lobster meat from the shells and place in bowl.
- Depending on quantities needed , take 1 part mayonnaise to ⅓ part cream fraiche or sour cream. You don’t want to much of this and you want the lobster salad to hold and not be soupy.
- Add minced celery( again depending on quantity and taste)
- Add a pinch of celery salt and celery seeds to taste to build up to taste.
- Mix thoroughly and chill until ready to use.
- In a separate pot melt the amount of butter needed to dip and toast the quantity of bread you are using.
- If you serving these as appetizers cut the mini croissants in half and split lengthwise.
- In a grill pan or skillet pour in some butter to soak the bread in.
- Place the buns split open to absorb the butter and lightly toast on each side. Set aside until ready to fill.
Off to do another proposal for a client on this rare day off. Life is good. Enjoy it and embrace it.