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Lobster Cobb Salad with Bourbon Vinaigrette Yield: 4 (11-ounce) portions Preparation time: 1 hour Shelf life: best in 1 day In this colorful salad, chunks of fresh lobster are combined with green beans, sliced mango, avocado, red bell pepper, blue cheese and hazelnuts. Dressed with bourbon-hazelnut vinaigrette, it's a sophisticated take on a traditional Cobb salad. For the vinaigrette: ¼ cup finely chopped shallots 1 tablespoon canola oil ½ cup plus 1½ to 2 tablespoons bourbon, divided 2 teaspoons fresh thyme leaves 1 tablespoon finely chopped flat-leaf parsley 3 tablespoons white balsamic vinegar 1 teaspoon Dijon mustard ¼ cup hazelnut oil salt and freshly ground black pepper For the salad: 2 (1½-pound) lobsters 4 ounces young spinach leaves or field greens 8 ounces thin green beans, tipped 1 r ed bell pepper, seeds and mem- branes removed, thinly sliced 1 f irm, ripe avocado, peeled and thinly sliced 1 ripe mango, peeled and sliced 4 ounces blue cheese, crumbled ¼ cup hazelnuts, lightly toasted and chopped 1. Prepare the vinaigrette: In a small saucepan over medium heat, saute the shallots in oil until they are soft and pale yellow, 3 to 4 minutes. Add the ½ cup of bourbon and boil to reduce to about 1½ tablespoons, 4 to 5 minutes. Stir in the thyme and parsley and let cool. Stir in the vinegar and mustard, and then stir in the oil and season generously with salt and pep- per. Set aside. 2. Steam or boil the lobsters until the shells are bright red and the lobsters are cooked through, about 12 minutes. Remove the lobsters and shock in ice water. Remove the meat from the tails and claws and chop into ¾-inch pieces. 3. Meanwhile, boil the green beans in salted water until tender. Drain and shock in ice water. Drain and blot dry. 4. Assemble the salad with the spinach or greens on the bottom. Add the green beans, bell pepper, avocado, mango and blue cheese. 5. Stir the vinaigrette, add the remaining bourbon and toss about a table- spoon of the dressing with the lobster meat. Spoon the lobster into the center of the platter, drizzle the cheese and hazelnuts over the salad, spoon on the remaining vinaigrette, toss and serve. NUTRITIONAL DATA (per 11-ounce serving): Calories: 440; Cholesterol: 235 mg; Sodium: 1,020 mg; Fat: 28 g; Dietary Fiber: 5 g ALCOHOL CHEMISTRY A study by the USDA's Nutrient Data Laboratory calculated the percentage of alcohol remaining in a dish based on various cooking methods. Here are the results: % Alcohol Remaining Flamed (flambé) Left uncovered overnight, no heat Stirred into mixture and baked or simmered for 1 hour Stirred into mixture; baked or simmered for 2½ hours 75 70 25 5 % Burned Off 25 30 75 95 Source: USDA Table of Nutrient Retention Factors, Release 6 Jamaican Jerk Chicken with Coconut, Plantains and Peppers :JFME PVODF TFSWJOHT t 1SFQBSBUJPO UJNF BCPVU Shelf life: 3 days NJOVUFT This colorful chicken dish is filled with layers of flavors including jerk season- ing, coconut milk and dark rum. It's best served over long-grain rice. 4 t ablespoons coconut or coconut oil, divided 2 tablespoons all-purpose flour 1 t o 1¼ pounds boneless skin- less chicken thighs, excess fat removed, patted dry and cut into large cubes salt and freshly ground black pepper 1 t ablespoon grated fresh ginger root 1 tablespoon finely chopped garlic ¾ cup rich chicken stock ½ cup coconut milk 1½ tablespoons fresh lime juice, plus grated zest of 1 lime 2 t ablespoons palm sugar or dark brown sugar 2 teaspoons soy sauce 1½ teaspoons jerk seasoning paste 1 cup (5 ounces) fresh pineapple cubes ¾ cup (2 ounces) sliced scallions, including green parts ½ cup each diced red and green bell peppers (5 ounces total) 1 large ripe plantain 3 tablespoons dark rum ¼ cup julienned fresh basil leaves toa sted coconut and lime wedges, to garnish 1. In a large pot over medium-high, heat 2 tablespoons of oil. Toss the chicken in the flour, add the pieces to the pot, taking care not to crowd, and quickly brown on all sides. Remove with a slotted spoon to a bowl and season with salt and pepper. 2. Add another tablespoon of oil to the pot along with the ginger and garlic and any remaining flour; cook for 1 minute. Stir in the stock, coconut milk, lime juice and zest, sugar, soy sauce and jerk seasoning paste and bring to a boil. Reduce the heat, add the pineapple, scal- lions and bell peppers and simmer for 10 minutes. 3. Meanwhile, peel the plantain and cut it into ½-inch slices. In a skillet over medium-high, heat the remaining oil. Add the plantain slices and saute until brown on both sides, turning once, 2 to 3 minutes. Remove and halve each slice. 4. Add plantains and chicken to the pot and continue cooking until the chicken is just cooked through, 7 to 9 minutes. Increase the heat to high, stir in the rum and basil leaves, and taste to adjust the season- ings. Serve garnished with coconut and lime wedges. NUTRITIONAL DATA (per 11-ounce serving): Calories: 450; Cholesterol: 90 mg; Sodium: 630 mg; Fat: 21 g; Dietary Fiber: 2 g