Include Lobster Rolls & Ice Cold Beer for Your Labor Day Lunch

Lobster (or Crab) Rolls

Makes approx 3 servings

Ingredients:

½ - ⅔ lb chunk (or lump) Lobster or Crab meat
½ stalk celery (finely chopped)
2 or more Tbsp mayonnaise (depending on desired moistness)
Lobster or Crab seasoning (Old Bay Seasoning mix)
A little butter for sautéing
3 hot dog rolls

Directions

Sauté meat and chopped celery in butter in skillet. When hot (do not burn), turn off stove and fold in mayonnaise quickly and remove from heat. Spoon the mixture into “steamed” hot dog roll (see below). Sprinkle with seasoning for garnish and flavor. Eat with an ice- cold beer.

Steaming rolls: Miracles of technology make it much easier to steam rolls than it was for my Great Grandmother. Wet fingers under the faucet and lightly sprinkle the rolls with water a couple of times. Place in a “paper” bag and microwave for about 10 seconds (plus or minus depending on the microwave power).

Labor Day BBQ Challenge

With Labor day only a week away, my brain is thinking BBQ.  Share your favorite homemade BBQ sauce recipe here.  I've posted mine below -- if you add yours in the comments section below mine, maybe we'll all discover a new family favorite.  Here's my favorite recipe (thus far):

Rix Bar-B-Que Sauce for Ribs

(Makes Approx. 1/2 gallon)

(Adjust measurements proportionately if you need to increase or decrease the quantity of sauce)

Butter or Margarine for sautéing veggies

4 cups Medium White Onion (Chopped)

1 large Green Bell Pepper (stripped and finely chopped)

1 Celery Stalk finely chopped (8" Long)

3 Tbsp Mrs. Dash Seasoning Blend or any mixed herb seasoning of your choice

3 Tbsp Dark Brown Sugar

4 Tbsp fresh Lemon juice or 12 teaspoons of Real Lemon concentrate  - 100% Lemon Juice

3 cups Tomato Sauce

1 cup of 96 Proof Bourbon

2 cups German Beer (preferably dark but not necessary)

8 oz Red Wine (Table Wine but not an expensive one as you’re just cooking with it, not drinking it)

Salt and pepper (to taste)

1 cup Louisiana Hot Sauce (add more or less to taste for heat tolerance)

1 cup Steak Sauce (A-1 works well but you can use your choice if you prefer Heinz or some other brand)

(Yield: close to ½ gallon)

Sauté onions, green pepper, and celery in butter (or margarine) in large skillet for 5 minutes (onion should be somewhat translucent).  Add red cooking wine and continue sautéing for another 3 minutes.  Add tomato sauce, hot sauce and steak sauce and simmer for roughly 15 minutes.  Stir frequently.  Add brown sugar, lemon juice and herb seasoning and simmer an additional 5 minutes.  Pepper liberally and salt to your taste.  Continue simmering for another 3 minutes or so.  Add beer and the 1 cup of bourbon.  After adding beer and bourbon, stir continuously for 2 minutes.  Turn off fire and let the sauce sit for ½ hour.  The next step is up to you… I put my sauce through a blender to puree it because I don’t like it chunky as all the pieces of onion, celery and bell pepper fall off when on the bar-b-que.  However, some people like it chunky so feel free to make that decision on your own.