kitchen cravings: lulu powers.
July 28, 2011
PHOTOGRAPHY BY SCOTT FRANCES AND STEPHEN DANELIAN
When our friend (and chef extraordinaire) Lulu Powers got a look at this Irvine Cove, California, kitchen by Sheldon Harte, her mind immediately started crafting an easy, summer-loving menu that speaks to the space’s laid-back, open feel. And luckily for us (and you), it involves a tasty cocktail and some traditional beachside fare, and she’s sharing the recipes, which appear in her book Lulu Powers Food to Flowers, with us here.
“This kitchen reminds me of a galley on a boat—the narrow counters and the way the wood and the stainless steel are incorporated. I love the big clock, and the places are set perfectly like a chef would do on a yacht with all white.
I would make grilled corn, lobster rolls and a strawberry tart for dessert. Perhaps even a "Nantucket Eight Ball." –Lulu Powers
The Nantucket Eight Ball
2 ounces Nantucket’s own Triple Eight cranberry vodka or any cranberry vodka
1 ounce Rose’s lime juice
1 lime wedge
Fill a glass with ice and pour in the vodka and lime juice. Garnish with the lime wedge.
1 cup mayonnaise, or more to taste
¼ cup chopped fresh tarragon
3 garlic cloves, minced
2 shallots, minced
1 teaspoon sugar
Juice of 1 lemon
1 teaspoon salt
¼ teaspoon ground white pepper
4 cups (2 pounds) cooked lobster meat
8 hot dog bun, toasted
1) In a medium bowl, combine the mayonnaise, tarragon, garlic, shallots, sugar, lemon, salt and pepper.
2) Place the lobster meat in a separate bowl and add as much of the mayonnaise mixture as you like. It’s purely a matter of taste, so mix carefully and adjust the proportions as desired.
3) Spoon the lobster salad into the toasted hot dog buns.