I’m not one of those Chefs who sits around trying to figure out how to deconstruct a classic. Nope, that isn’t me. I do however like to eat really good food… comfort foods that I went crazy about as a kid don’t taste the same as they did back then. You know, things like Miss. Paul’s fish sticks, Swanson’s meatloaf with that dry as all get out chocolate pudding, and of course, the PB&J. Who could forget Skippy creamy with Welches concord grape jam all slathered on some dynamite wonder bread…mmmmmm

So here is a classic that took a turn for the delicious. This is a mind blowing homemade blueberry jam with almond butter on toasted brioche. You can buy the bread and almond butter at most fine food shops. I bought both at our farmers market. As for the jam, well, it’s the end of summer and blueberries are in abundance AND on the cheap. So while they’re still in season, you too can have fun making some jam. Here’s an easy recipe to eat with your very own concoction. Good on warm baguette or rich vanilla bean ice cream too!

Let er rip!

Blueberry Jam

3 cups blueberries, rinsed well
5 1/4 cups granulated sugar
1 tablespoon lemon juice
1 package powdered pectin
3/4 cup water

Crush berries in a large bowl and add lemon juice. Stir in sugar and let stand for 10 minutes. In a saucepan, mix pectin and water and bring to a full boil stirring constantly for one minute. Add fruit mixture into pot with pectin water and cook on low for about three minutes. Pour fruit mixture into small jars and let cool. Cover and give away to friends for immediate consumption.

A few years back, I spent a month during summer in Cape Cod. The food, for the most part, was hum drum; it seemed like a lot of the chefs on peninsula were recent grads from culinary school who were simply trying to show off their new talents. Needless to say, there wasn’t a lot of thoughtfulness or cohesion. High prices for mediocrity . So I did what any Roman would do and spent time tracking down what the locals eat. I found that folks loved to eat seafood while at home. And, that they loved to go to Boston when they wanted to eat “off the hook” (get it) cuisine.

One gem that caught my eye was the lobster roll. A lot of eateries had their own special version and took extreme pride in the execution. It was a downright religion! Heck, even 7-eleven and MacDonald’s were selling lobster rolls.

At a picnic I recently attended, I was asked to bring along a dish. Remembering the rolls and how good they tasted on a hot summers afternoon I decided to make some. Because lobster can be pricey, I decided to cut it with some shrimp. The result was spectacular! You could still taste the sweetness of the lobster but had a nice meatiness from the shrimp that made for a good solid roll! Try this version and see what you think.

S.T.G., mad seafood love

Lobster and Shrimp Rolls

Serves 6 people

Ingredients

2 cups of lobster meat, chopped
2 cups cooked shrimp, chopped
*you can usually buy cooked lobster and shrimp at your local seafood place. DON’T buy from a large chain or box store as it might have been frozen and shipped.

1 cup mayonnaise
2 stalks of celery, small dice
½ bunch of green onions, chopped
2 tablespoons dijon mustard
juice from 1 lemon
1 tablespoon capers, chopped
1 teaspoon salt
1/2 teaspoon black pepper
6 artesian hot dog buns☺ or baguette
½ stick butter

Instructions

Combine all ingredients except lobster and shrimp in a mixing bowl.
Rough chop lobster and shrimp meat and mix gently into dressing with a rubber spatula.

Split open the dog buns 3/4 of the way or cut baguette lengthwise into 4 6-inch sandwiches. Butter the inside generously and toast or grill before filling.