Classic New England Cookout with a Latin Twist
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Who’s ready for a classic New England Cookout with a Latin twist? Today we’re spending some time with family, cooking up some lobsters, steamers and of course for those who aren’t into seafood – red snapper hot dogs (the Maine original). We’ll be making a spicy ketchup for the hot dogs and a spicy butter for the seafood using La Morena Sliced Jalapenos! We love gathering for summer cookouts, and don’t do it as often as we’d like. So, today we’re getting together with my brother’s family for some good old Maine lobsters and steamers. For you city-slickers, steamers are another name for clams in our neck of the woods.
Classic New England Cookout
What makes a New England cookout a success? Let’s just say you must have Maine lobsters and steamers. That’s the core foundation of a New England cookout. Aside from lobsters and steamers, you’ll want to have some red snapper hot dogs and corn on the cob. Everyone loves the Maine original, red snapper hod dog – and a buttery and salty corn on the cob is always a classic at a New England cookout.
Maine lobsters are a must have for a New England cookout. You can usually have them steamed where ever you purchase them. Allow yourself some extra time in your shopping trip if you plan to have the store steam them. I usually head straight for the seafood area first, ask them to steam my lobsters and then they’re ready for me to pick up when I’m done shopping.
Steaming Maine Lobsters
You can also steam them yourself, it’s really not too difficult. Put some water and salt in the bottom of a pot, steam the lobsters until they turn a bright red. Make sure they’re cooked thoroughly. It typically takes 12-15 minutes to steam 1 ¼ pound lobsters in a lobster pot.
- Add about 1 to 2 inchs of water & a tablespoon of salt to the lobsters pot
- Heat pot on high, bringing the pot to a heavy steam. Continue steaming on high heat
- Plunge Lobsters head first into the pot
- Steam 1 ¼ lb lobsters for 10 – 12 minutes, rearrange lobsters 1/2 way through for even cooking
- Add water if necessary during steaming process
Your Maine lobsters are cooked when they turn bright red. Break a tail off and look at the meat, the meat should be white and not translucent. This indicates that the lobster is done and ready to devour!
New England Steamers – Clams
Steaming clams is fairly straight forward. You’ll add an inch of water to the bottom of a pot and bring to a boil. Add the steamers to the pot. Only add closed clams! If the clam shell is already open, it’s dead. Don’t cook or eat it! When they’re done cooking, if there is one that didn’t open up, don’t serve or eat those either.
One you have added your closed clams to the water, steam them until the clam shells open up. Once the clams have opened, they’re ready to come out of the pot and be served. Serve New England steamers with broth (water from the pot) and melted butter. To eat the clams, remove them from the shell, peel off the skin around the neck (pinch the base and slide it up), dip and wiggle in the broth to remove some left over grit, then dip in butter – yum!
Corn on the Cob
This one is your call, cook the corn on the cob however you usually would. Some people like to grill their corn at a cookout, some people prefer their corn on the cob boiled. Some even like their corn microwaved. This one is a personal preference call. Cook it, split it and serve it up!
A Latin Twist
Today we’re throwing a curve ball at this cookout, we’re tossing in a Latin twist. We’re going to be topping our red snapper hot dogs with a spicy ketchup made using La Morena products. The La Morena products add authentic Latin flavor to your American cookout – it’s fun and tasty! The La Morena Sliced Jalapenos and Chipotle Peppers can be easily found in the Hispanic aisle at your local Walmart. There’s always room for a bit of heat in your American cookout dishes – especially La Morena Jalapeno or Chipotle heat! We’ll whip up a quick jalapeno ketchup to slather on our red snapper hot dogs and for dipping our lobsters and steamers, an easy jalapeno butter!
La Morena Jalapeno Ketchup
- 2 Whole La Morena Jalapeno Peppers
- or 5-10 slices of La Morena Sliced Jalapeno Peppers
- 2 Cups Ketchup
Mince your La Morena Jalapeno Peppers and add it to your ketchup or toss everything in the food processor for a quick spin – your choice. Allow the La Morena jalapeno and ketchup mixture to sit for 15 minutes allowing the heat to distribute. Stir once more before serving. Now you’ve got some Latin heat for your hot dogs, yum!
We also have La Morena Chipotle Peppers in Adobo Sauce for those who wish to slather their dogs with the flavors of smoked chipotle peppers and adobo sauce and La Morena Jalapenos and carrots straight from the can, too!
La Morena Jalapeno Butter Recipe
We also made a delicious La Morena jalapeno butter recipe to dip our lobster and clams in. The recipe is super simple and easy to whip up for your New England cookout.
- La Morena Jalapenos
- 1 Garlic Clove
- 1 Stick of Butter
Melt 1 stick of butter, add 1 minced garlic clove and minced La Morena Jalapenos. Add as much jalapenos as you wish, the more you add the spicier the butter!
New England Cookout with a Latin Twist
Here it is folks, a classic New England cookout with a spicy Latin twist. Add some few colorful flowers, a bowl of tortilla chips and salsa. Lay out your table with the lobster, steamers and corn being the star of the show. Red snapper hot dogs and your La Morena Jalapeno ketchup creation for a topping off to one side. A bowl of Lemons – for those city slickers who like lemon instead of butter on their lobster (ha!) set up somewhere off in the back.
Make sure you have plenty of broth and butter for the steamers and lobsters. Ideally you want a some broth and butter for each person. Don’t forget to put out your service ware; plates, forks and napkins to go around. Since you’re doing all the hard work here, your guests can bring the drinks!
Explore these La Morena products – which one would you like to try?