Featured Cookbook

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1. Lobster and Sweet Corn Fritters with Red Onion Cocktail Sauce

2. Red Onion Cocktail Sauce

3. Red Cabbage Salad with Blue Cheese, Walnuts, and Oranges

4. Huckleberry Crostata

Book Description

Martha’s Vineyard has long claimed a spot in the public imagination as a playground for presidents and celebrities, but also as a place where life can be simple and pure. This ideal of simplicity is exemplified by its fresh, local produce and fish just off the boat, prepared with minimal fuss. In this evocative cookbook, Tina Miller, who grew up on the Vineyard as the daughter of one of the founders of the Black Dog restaurant and who became a chef in her own right, presents the food that has made her the beloved chef/owner of two Vineyard restaurants.

... (more)

Vineyard Harvest: A Year of Good Food on Martha's Vineyard

Authors: Tina Miller, Christie Matheson

Date: May 2005

ISBN: 0767918339

Publisher: Broadway

Hardcover

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Lobster, like champagne, is often associated with special occasions. This appetizer, featuring a natural summer combination of ingredients, will get any party off to a festive start. The fritters can be fried in the morning, sit in the refrigerator all day, and be reheated in a 400 degree oven for 10 minutes. Chili-garlic paste can be found in the Asian section of your supermarket.

Makes 10 servings

• 1 cup finely diced onion

• 1 cup finely diced red bell pepper

• 1 1/2 cups diced cooked lobster meat

• 3/4 cup fresh corn kernels

• 2 garlic cloves, minced

• 2 eggs, lightly beaten

• 1/4 cup milk

• 3 tablespoons chopped parsley leaves

• 1/2 teaspoon salt

• 1/2 teaspoon freshly ground pepper

• 2 teaspoons chili-garlic paste

• 1 cup flour

• 2 tablespoons baking powder

• 1 quart canola oil

• Red Onion Cocktail Sauce (recipe follows)

1. Mix all the ingredients except the oil and sauce together, adding the flour and baking powder last.

2. Heat the oil in a heavy saucepan or a small deep fryer until it reaches 350 degrees to 375 degrees (Test it by cooking just one fritter first.)

3. With a tablespoon, shape the fritters into small two-bite-sized balls and drop carefully into the heated oil. Using tongs, roll the fritters around in the oil until they are deep golden brown, 3 to 4 minutes. Remove and drain on paper towel.

4. Serve with the sauce.

More From This Book:

1. Lobster and Sweet Corn Fritters with Red Onion Cocktail Sauce

2. Red Onion Cocktail Sauce

3. Red Cabbage Salad with Blue Cheese, Walnuts, and Oranges

4. Huckleberry Crostata

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