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|Gena visits Ted at Savannah Bee.
When most people think of honey, they think of breakfast and hot tea, but honey is actually one of the most versatile ingredients in the kitchen -- so versatile, in fact, that I use it on an almost-daily basis. A natural way to sweeten marinades and salad dressings, honey can be used to add flavor to savory dishes and not just desserts.
Of course, as with any food, you want to use a good quality honey. One of my favorites is Savannah Bee, and my friend Ted, the owner behind this delicious honey, has chosen his favorite full-bodied honey for grilling. The rich amber color and robust flavor stands up to the smokiness of grilled foods and the easy, no-spill pump isn't bad either.
Filed under: Recipes
Summer leaves seafood lovers craving lobster in some incarnation, whether it be tucked into a buttery roll, scattered throughout risotto or luxuriating in the butter-cream bath of lobster Thermidor (thought to have been a favorite of Napoleon).
However you like your lobster, getting to its tender meat can be nightmarish, with spiny claws and juice flying everywhere. Not so in this excellent Howcast video, with a demonstration by chef Marc Murphy of New York City's Landmarc, who knows his way around the leggy critters. Who knew you could either snip open or crush those dastardly knuckles? Or crush the tail under a towel?
The video even ends with a quirky factoid: Boiling lobsters alive in Reggio Emilia, Italy is illegal, with violators facing fines nearing $800. We wonder how many Italians risk it!
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