Landmark Vineyards

LOBSTER ROLLS
Cold lobster on a Hot Bun

2 2-1/4 pound live lobsters, cooked, meat removed to yield a pound chopped
¼ cup celery cut into a ¼ inch dice
¼ cup mayonnaise (approximately)
¼ teaspoon lemon zest
Salt and pepper
Paprika
4 hot dog rolls (New England style if possible)
Butter

1. In a bowl, blend the lobster meat with the celery, mayonnaise and lemon zest.
Gently mix together and add salt and pepper to taste.

2. Open the hot dog buns flat without separating the two halves. Butter very
generously.

3. Heat a griddle or skillet and swirl in a little butter without burning. Lay the buns
cut side down and place a weight on top of them (a heavy pan will do). Cook
until they are just golden.

4. Immediately fill with the lobster meat, dust with a little paprika and serve. The
buns need to be hot and the lobster cold.

GRILLED COFFEE MARINATED PORK TENDERLOIN
With grilled Cantaloupe

½ cup freshly ground coffee beans
½ cup vegetable oil
2 tablespoons molasses
¼ cup maple syrup
¼ cup soy sauce
½ teaspoon crushed garlic
2 tablespoons lime juice
1 teaspoon chipotle hot sauce (Tabasco brand)
1-1/2 teaspoons grated fresh ginger
Salt and pepper
2 pork tenderloins (about 3 pounds total)

1. In a blender or food processor, combine all the ingredients except the pork.

Process until almost smooth. Transfer to a plastic resealable bag.

3. Trim excess fat from the tenderloins and remove the silver skin. Add them to the
marinade and reseal bag.

4. Refrigerate for 24 to 48 hours.

5. Heat a barbeque grill. Remove pork from marinade and pat dry. Spray them
with Pam. When the grill is hot lay the tenderloins on it spray side down. Cook
turning often until the meat reaches 130 to 135 degrees with a meat thermometer.
Remove and allow to rest for 10 minutes before slicing. Serve with a salsa of
sweet corn, sugar snaps and chopped tomatoes.

Grilled Cantaloupe
1 whole cantaloupe, rinsed, cut in half, seeded, each half cut into ½ in the thick slices
Honey and cayenne pepper.
1. Grill cantaloupes on 1 side until showing frill marks, about 3 minutes. Remove and
brush with honey and dust with just a little cayenne. Serve with the pork.

SWEET CORN, SUGAR SNAPS AND TOMATO SALSA

3 ears of corn, husked and blanched for 3 minutes
30 sugar snap peas, cut crosswise
2 large tomatoes, seeded and diced
1 small red onion peeled and diced
1 red bell pepper cut in 1-1/2 inch long matchstick strips
1/3 cup olive oil
¼ cup red wine vinegar
¼ cup fresh lime juice
¼ cup fresh oregano chopped
1 tablespoon minced garlic
1 tablespoon cumin
Salt, pepper and sugar to taste

1. Remove the corn from the cob and place in a bowl. Combine the corn with the
peas, tomatoes, red onion and bell pepper and set aside. Can be done up to 8
hours ahead of time. Refrigerate until ready to dress.
2. Combine the remaining ingredients in a glass jar and shake well to combine.

3. Drain any accumulated liquid from the vegetables and toss with the dressing. Let
stand at room temperature for about an hour before serving. If necessary correct
seasoning before serving.