Fenway Park Lobster Roll скачать в хорошем качестве

Fenway Park Lobster Roll

To many New England lobster roll enthusiasts this version has too many ingredients. The grilled frankfurt roll can only be found in New England, however. - See more at: http://Cook123.com Chef Abell brings a wealth of culinary experience to his role at Fenway. He has served under Lydia Shire at Biba, Lucient Robert and Pierre Jamet at Maison Robert and as executive chef at the famed Icarus in Boston's fashionable South End. A graduate of Johnson and Wales University and Blue Hills High School for the Culinary Arts, Chef Abell is constantly challenging and expanding his culinary skills. He is an active member of the Chef's Collaborative, a national network of food professionals who promote sustainable cuisine by celebrating the joys of local, seasonal, and artisinal cooking. Cook123 provides high quality video content to meet all your food needs. We offer hundreds of videos, ranging from cooking tips to delicious drinks to entire recipes. Follow the links below to visit our main site and connect with us on your favorite social network. http://Cook123.com TRANSCRIPT: So I am here with Jason Varitek, my good friend. Oh, it's not Jason Varitek. Not quite Jason Varitek. It's Ron Abell, the executive chef at Fenway Park. One component I don't call for at Fenway Park is the players. Once in a while I cook for the players, but for the most part it's all the fans, all the suite holders, the owners, the wives, but no players, thank God. Now, why do you say, thank God? We have enough headaches, and that's too much pressure on us. Too much pressure. Too many personalities? Exactly. Well, tell me what you're going to cook today. I am making the world famous lobster roll, Fenway Park's famous lobster roll. OK, Fenway Park used to be famous for its hot dogs. And it still is, but the lobster roll is sneaking up and it's going to take it. How does the lobster roll take over the Fenway frank? Well, I just think people are looking for something different, and we still serve thousands and thousands of hot dogs a game, where, as far as lobster rolls go, we go through about 1,000 pounds of whole lobsters, which is about 200 pounds of meat. So we've got some catching up to do. But it's every season since I've been here, we've been selling more and more of them. This is a two-pound lobster. 12 minutes on this in very salted water. This is a female lobster. And you can tell that by this last set a swimmerets right here. If it's a male, these are really hard and sturdy. And the female's are kind of feathery and light like that. Now, what's good about the female lobsters is their tail is much bigger to hold the eggs, so we get a large tail out of these. And the males can be really stubborn too, you know? So-- Stubborn to cook? Just stubborn in general, you know? Of course, yeah. I'm going to just rip the tail right off. OK, ooh yuck. Yeah, that's a little yuck, but we'll clean that up. That's the lobster roll, and there's a lot of good stuff to do with this. I didn't really mean yuck. It does look a little yucky though. So what I do is I basically-- and I don't want to get any of this on you, because it's going to squirt-- but I kind of break the tail that way, open it up-- So you're bending it back and it pops right off? Yeah, I kind of crack it that way and then fold it back. So you didn't have to slice it down the center or anything like that? I didn't, but at this point right here, I will slice the back of the tail like this. OK. And I'll be able to take out that intestinal track in there, and some of that roe will come out of there too. Now, where is the intestinal tract? This right here, actually. Oh. That line right here. I didn't realize that it needed to be cleaned out. Yeah, and this is part of the roe. Some of it's cooked, and that's why it turns that bright red color. Oh, so the green is the same as the red? The green is the same as the red, but that actually penetrated and cooked it through. So with this right here, you can mix it into soft butter and swirl in into sauces, and the sauce will turn a bright red. It's gorgeous. I'll dump this in ice water and I'll clean it up, so you won't see any of that stuff. This is cooked perfectly, because you don't see any meat that is translucent. It's all cooked through. See more at: http://cook123.com/recipes/Fenway-Par...