The Other Woman Cooks

Here in New England we love surf and turf. Add to that it's finally grilling season and let the games begin!  Steaks, burgers, BBQ ribs and chicken ... the list is long and mouth watering. Paired up with steamers or better yet, lobster, and we East Coast huggers are in heaven. But how to turn the usual summer menu into something special can be something of a challenge. Starting courses are a great way to set up the taste buds for a juicy main attraction.  Last night, we hosted our first backyard dinner party. And of course, surf and turf was on the menu. Check out our appetizer course, an attempted replication of a small plate Farmer Paul and I enjoyed more than 20 years ago at a bistro in Quebec City. It took us several tries over as many years to come up with a version that tickled our taste buds as much as the memory of that original dish. It's still not quite right, but this recipe is so good and so easy that we stopped experimenting. Follow up with a chopped salad...

There's something sexy about lobster. The idea that seafood is an aphrodisiac goes back to the ancient Greeks whose goddess of love, Aphrodite, was born of the sea. With a nod and apology to my vegetarian friends, I can't help myself -- cooking and eating lobster has a primitive, almost barbaric, appeal for those of us who are meateaters. Add to that the summer sun, a picnic table and a pitcher of white peach and raspberry laden vinho branco sangria (Portugese table wines are cheap and tasty, the perfect sangria ingredient) and there's no denying the joy of lobster. PEACH MELBA SANGRIA 1 750 ML bottle of white table wine 1/2 cup peach infused vodka or brandy 1 cup sparkling lemonade 2 white peaches, pitted and sliced 1/2 cup fresh washed raspberries In a large pitcher half-filled with ice, gently mix wine, vodka and lemonade before adding fruit. Pour into individual goblets, if needed use a spoon to make sure each glass has a share of the fruit. Enjo...