The $16 Lobster Dinner - Video Review

On the East Coast Lobster is king. And, just last month I found a cheap$kate Lobster Dinner in Levittown, Pennsylvania for 16 bucks! Check out my video below for all the yummy details.

It pays to read the local grocery store ad flyers. This special was from Redner's Warehouse Markets, that ran the week of Father's Day. Holidays are a great time to land grocery deals like this one.

Rednern's is a local grocery chain similar to any small town/city you may have. I like local grocers because they carry seasonal produce you may only find in nearby orchards, gardens, and ranches or waterways, plus, the holiday specials are oftten one of a kind. 

Louisiana has Crawfish Season, and in California, Cherry prices drop in early summer, and Avocados are always on sale.

When I saw this Lobster Deal I had to make a video about it. A big 99 thanks to my wife, Linda, for videoing and co-starring with the Cheap$kate Forager! 

Of course, thanks to Redner's Warehouse Markets. It's were I go for groceries, when staying in my wife's hometown of Levittow, PA. You can read about their Pennsylvania 50-years plus history, here. 

How was the $16 Lobster Dinner sale for Father's Day? Darn tasty. The dinner was cooked and ready to heat up. I removed the veggies and whole lobster from the container, and steamed them. I would suggest steaming the corn and red potatoes for an extra 5 minutes, then add the lobster to steam until warm/hot. Of course, you could eat the lobster meat chilled, or at room temperature.

The lobster tail was firm and sweet. Not as tender as fresh-steamed, but still delicious. I liked the claw flesh the best. They were large and loaded with tender, succulent meat. 

Pull on the tail to expose the large lobster fillet. I use kitchen shears to cut along the top of the shell, lengthwise, to remove the meat.

While the lobster tail was on the small size, the claws provided as much meat as the tail. I used a nut cracker to get it out. Seafood restaurants often provide a small wood mallet to wack the claws. 

All  of the claw has tender meat, but it takes a little more digging to get to it.

If you've never peeled a lobster, there are a couple of thngs to watch for. Like a crawfish, that I grew up eating, the peeled tail meat may have a thin, gritty dark intestine vein along the top to remove.

The lobster claws have a tough, thin, opaque, thumbnail-size cartiladge to slide off the meat. The pencil-thin walking legs have small strands of meat, as well. But they do take a bit of work to get at - detatch and try squeezing out the meat with a bottle or rolling pin. 

Claw cartilage.

The middle body segment, closest to the legs, have a tiny amouts of meat to fish out with a small fork or knife tip. 

 Click on any image to see larger.

In Louisiana, real local Cajuns detach the hea from the tail, and suck the head. A lobster is a bit too large for that, but you can forage for the creamy, green Tomalley in the head/body segments. Chefs prize the Tomalley and add it to a Bisque, Chowder, or just spred it on a cracker like you would Pâté or Caviar.

The Tomalley is the pancreas and liver of the lobster. When you seperate the top shell from the body look for the green goo. It holds a tiny amount of toxins, and is usually fine to eat in small amounts. I survived, but you may want to skip it, if you have medical issues.

My lobter's body had bright orange Roe, or tiny lobster eggs that pop with briny, sweet flavor. 

For a clean presentation, rinse the tail meat closest to the body and trim any discolored tail strands.

The corn and red potatoes were steamed, like the lobster, in a broth that tastes of Old Bay Seasoning. That's the way we do it for a Louisiana backyard Crawfish Boil.

The corn was sweet and tender. The red potatoes were soft and well seasoned from the boiling bath.

 

A sweet Hawaiian Bread Roll was provided - a soft device for sopping up sweet and briny lobster juice.

I've learned to return the day and day-after a holiday sale ends to see if the price has dropped. And, this one plummeted to $9 dollars! Since the meal was cooked, I didn't worry too much about spoilage, like iffy uncooked seafood can.

How does this Lobster Meal rate? While not as good as a fresh Lobster Boil, it held up quite well, especially for the price and convience. The meal had the right amout of seafood boil spicyness and salty/black pepper bite. 

The $16 Lobster Dinner from Redner's Warehouse Market was a tasty way to celebrate Father's Day, wether you're a dad, or not.

National Mango Day

 When ripe, a mango is easy to peel, so on National Mango Day, you can get right down to picking a cheap$kate recipe of mine to celebrate with.

I peel a Mango by just slicing into the skin, top to bottom. That is usually enough to peel each segment of skin to reveal the orange flesh underneath. Then you just slice off the flesh until you hit the large flat/oval seed.

Mangos are ripe when soft to the touch, kinda like an avocado. Although in a Thai Mango Salad, green sour Mangos are used. Mangos come in all sizes, from small Manila Mangos to large Mexican and Central American Mangos. 

I visited Hawaii many times with my late wife Amy, and Mango, coconut, and other fruit trees are everywhere, as our vacation blog post describes, here. 

And they are cheap here in Los Angeles, especially when on sale at my local Latin grocery store. 

Dollar Stores have canned - I espcially like dried and chili-coated Mango slices.

The simplest way I use a sliced Mango is to add some to my breakfast cereal or in a bowl of plain yogurt. My Mango and Yogurt recipe is a delicious start to your day, or a cool anytime snack.

I can still find small containers of yogurt cheaply at my local Ralphs supermarket.

I have a fruity pancake series I've been doing for a few years now that features fresh fruit, and Mango is at the top of my Pancake recipes. Nothing to my Mango Pancakes recipe as I use a cheap pancake mix. All you do is add water to the mix and stir until a batter is formed. 

I then add Mango slices to a hot grill, then pour on the pancake batter. Just check out my recipe video below to see how easy it is to use fresh fruit to make a typically boring stack of pancakes.

If you want to Wow a party, bring a bowl of my delicious Mango Salsa. Every time I bring it, the compliments fly! Of course, don't forget a bag of tortilla chips. 

What makes my Mango Salsa off the hook is the push and pull of sweet mango flesh and spicy pieces of jalapeno. The other ingredients are cheap and easy to get, including chopped onion, cilantro, and lime or lemon juice. The only hard part is chopping the veggies and peeling the mango - that's no big deal, really.

Mango Salsa Recipe - Video

My simplest recipe on National Mango Day is Spicy Mango. I always have Red Chili Pepper Flakes in my spice rack. If you like a sprinkle of Red Chili Pepper on your pizza and pasta, then give them a try on fresh sliced Mango. The yin and yang of hot and sweet will thrill your taste buds.

I'll end National Mango Day with a refreshing Mango, Watermelon, and Spinach Salad. It's perfect on a summer day. It's light and sweet with a simple dressing of lemon juice and olive oil. Do add a Mango to your shopping list on this special day.

National Hot Dog Day - Recipes & Reviews

I raise a glass and toast the Hot Dog with all it's toppings on National Hot Dog Day!

 You can't get much cheaper than a Hot Dog meal, even with all your favorite condiments. If you have some leftover Cavier, then dress it up for a Haute Dog.

 So let's begin with a recipe that is literally a hot mess, the L.A. Street Dog. The wiener is bacon-wrapped and topped with mayo, ketchup, mustard, and a grilled fajita mix of bell peppers, onions, and finally, a spicy jalapeno. Whew, that's a mouthful. Check out my version below. And click on any Restaurant or Recipe name to see the original blog post with all the yummy photos and tasty prose.

My latest Hot Dog recipe is a Baltimore Baloney Dog. This Great Depression era invention is a cheap$kate's dream, or nightmare if you are averse to processed meat.

The premier tube steak purveyor in town may be Fab's Hot Dogs. Chef-owner Joe Fabrocini has brought virtually all of America to the San Fernando Valley, offering a menu of beautifully crafted dogs from every region worth its mustard. The selection of hot dogs is head-swimming, but go ahead and dive into my video, where I show you a few favorites.



Summertime is Hot Dog Season, and nothing beats making your own. I always have mustard and pickle relish in the fridge, and tube steaks and hot dog buns in the freezer. I make 'em this way more than any other - sweet pickle relish, sour mustard, and a meaty weenie on a bun, so good, and below is my simple recipe for a Relish Dog.



Pink's, L.A.'s most popular hot dog stand (the place can't put up all its celebrity headshots of visiting movie, television, and rock stars), was started in 1939 with just a pushcart and has the longest lines of any wiener stand, and deservedly so. It has been filmed and reviewed by every media outlet in L.A., so I won't repeat it all here. 

However, I did notice one special hot dog that was not covered, and that is the "Dude," named after the conductor of the L.A. Philharmonic, Gustavo Dudamel (he is moving on to the NY Phil). It's the most extravagant of hot dogs - get an eyeful of it in my video below.



I like a Chili Dog anytime. Where does this cheap$kate, lazy Chef get his chili? From the can, of course! 

I do have a Homemade Chili recipe if you want to indulge. Just watch my Chili Dog recipe and make your own, the 99 Cent Chef way.



Let's Be Frank, serves up wieners with compassion. No factory farm beef, pork, or turkey is used in their franks. All the animals are 100% grass-fed and humanely raised locally in California. Hormones, antibiotics, nitrates, and nitrites are not added to the production of meat.

I often gild the lily, that is, I lay it on thick, like my next Hot Dog recipe, a Chili & Sauerkraut Dog. 

I find sauerkraut from the jar, and chili from a can is tasty enough -- no need to complicate things.

If chili and sauerkraut are not your cup of tea then leave out the heaviness of chili and go with a simply delicious Kraut Dog. I've left a jar of sauerkraut in the fridge for weeks at a time and it keeps on giving mouth-pukering, sour-flavored hot dogs.



Carney's dining train car once hosted the cheapest Hot Dog Happy Hour on L.A.'s notorious and famed Sunset Strip, serving a trifecta of beer, hot dog, and fries for $4.75! Alas, no more since COVID changed the price structure of most restaurants in L.A. But their Hot Dogs are just as delicious, Happy Hour or not. Below is a flashback video of dining at Carney's Happy Hour of Hot Dogs, Fries, and Beer...oh man, those were the days. 

Your Boys of Summer have to try my Ohtani Dog, made in honor of the Los Angeles Dodgers home run phenom, Shohei Ohtani. Mustard and pickle relish, check, plus dried seaweed? Hey, give it a shot - seaweed adds a salty kick. 

I use Seaweed Snacks that cost a buck per 10-sheet package, so the price is right. I found 10-inch Dodger Dog wieners on sale once, but you can use any favorite tube steak.

Come on down to Crenshaw Boulevard in South L.A. for soulful hot dogz served by Earlez Grill. These wieners are split and grilled on a flattop for max flavor. Check out my video below to hang with the boyz and girlz in the hood.



I like a Chili Dog with a sweet relish. Hot, meaty chili cut through with sweet relish is satisfying on so many levels. Just watch my Chili & Relish Dog recipe...be still my heartburn!



A culinary car crash of cultures, the Oki Dog is a true representative of diverse Los Angeles. Combining the all-American fast food standbys of hot dogs, chili, and American cheese with the Jewish deli classic pastrami, all wrapped in a Mexican blanket flour tortilla. I dare you to try and finish one. Well, if you want to see what I'm talking about, look no further than the video below.

Potato Salad on a Hot Dog? Don't knock it till you try it! My Homemade Potato Salad recipe follows the Potato Salad Dog video.

You don't have to go far these days to bring Coney Island to your town. 

I used to get a famous East Coast Nathan's Hot Dog from the frozen deli case of my local Dollar Tree, when I want an easy, microwavable, quickie lunch. They do the job and I even wrote a Cheap$kate Deal of the Day you can read here.

They come naked so I dress the dogs with just mustard and sweet pickle relish. What are your fave toppings?

Bastille Day - French Cuisine Recipes

I'm a Francophile. I like movies by Jean-Luc Godard, ye-ye pop music by Serge Gainsbourg, and pommes frites, or French Fries. So man the barricades and check out my cheapSkate revolutionary recipes on Bastille Day.

There is more to French cuisine than French Fries, of course, and this Chef de Cuisine d'Internet has tossed Molotov cocktail recipes on Bastille Day. So keep scrolling for scrumptious videos and food photography, which I hope inspires you to try a recipe or two. Follow this rebel rousing cheap$kate as I storm the Ivory Tower of haute cuisine!  And click on any recipe name to go to my blog post for all the riotous recipe instructions.

This French holiday is celebrated as the turning point of the French Revolution on July 14, 1789. Hey, this sounds like a fine excuse to celebrate French cuisine to me! So I'll start with one of my favorite ones, a hearty Cassoulet casserole.

One of my early L.A. jobs in the Biz was as a videotape editor. Lunch was often in a neighborhood restaurant run by a charming French couple. My favorite dish was a comforting plate of Cassoulet. It reminded me of a rustic home-cooked all-in-one dish: a bean casserole version of Mom's Cajun rice dish, Jambalaya.

A classic Cassoulet is made with confit duck legs, sausage, and white beans. I've yet to find duck for 99c or less a pound, but cheap chicken leg quarters from a local Latin market do fine; as for sausage, any local favorite you find on sale is fine.

A French mirepoix of guillotined veggies includes onion, garlic, bell pepper, carrot, and celery. They will sweeten this stew with slow-cooking on the stovetop and finish with baking in the oven to crisp poultry skin while thickening the rich sauce.

In the fall and winter months, I make a Cassoulet every few weeks, and there are always leftovers to enjoy and share.

My next Francophile recipe really does use the cheapest veggie, onions. French Onion Soup uses half a dozen roughly sliced onions that are cooked down until caramelized to a sweet brown hue.

 I get them from my local Latin market, often 2 pounds for a dollar. Go ahead and use the least expensive white or yellow onions.

French Onion Soup comes together with red wine (cheap is okay,) a fave broth, butter, and a little flour to thicken it. A pretty simple recipe, but oh so delish, especially when it's finished off and topped with cheese and a slice of crusty bread.

My favorite fries are double-fried French Fries, and that's a tasty mouthful. French Fries were named by American soldiers in WWI, but are believed to have originated in Belgium. However, I take most food origins with a grain of salt.

Soggy fries were the norm until McDonald's came on the scene and changed forever the way Americans look at French Fries.

It's all about the crunchy outside and fluffy inside. And anyone can do it if you follow my method in the video below. But you have to go to the end of the video for my French Fry tutorial, as the first part is a British-style Fish & Chips recipe.



You would think a world-famous French chef would do French Fries right? Wrong -- I reviewed Chef Ludo Lefebvre's Fried Chicken Truck.

You can get French Fries with his fried chicken. Maybe it was an off day, but the fries were limp and soggy. I'm willing to try again when I run across the truck. Maybe they are great, just not when I was there. So check out my entertaining Cheap$kate Dining Review for French Chef Ludo's Fried Chicken and French Fries Truck to see for yourself.



But Chef Ludo  Lefebvre did turn my head around with his French Cheese Omelet. Man, is it tender and so gooood. The French method is to whip eggs first, then lightly and continuously scramble them with a little butter until almost done, with the eggs still slightly moist. You finish by adding cheese and gently folding the egg into an omelet shape.

My omelet experience is with middle-American diner-style, where the eggs are solid and a bit dry. Now I make my omelets the French way, and you can too if you follow my recipe video below.



I grew up watching Julia Child cooking French food on her PBS cooking show. And she literally wrote the book on French cooking called "Mastering the Art of French Cooking."

Her personality was larger than life, and I had to do a video in her honor after she passed away. My recipe homage is a bit silly, but it is done with heart. Check out my version of Julia Child's Crepes Suzette -- done by her nephew, Julian Child!

Since finding half-priced Croissants on sale in the bargain bin at my local grocers, Ralphs, I've started many days with a French Croissant and coffee. It got me to thinking about all the breakfast Croissant combinations to make.

Their buttery flakiness set them apart from other pastries. They are best from a pastry shop, but I've found a quick toasting brings them back to an almost fresh state. With all the butter infused in the Croissant layers, watch them carefully or they may quickly burn. 

My simplest Scrambled Egg Croissant Sandwich is made with creamy Scramled Eggs. Click on any recipe name to see the original blogpost with all the yummy text and delicious photo illustrations, including, Scrambled Egg and Cheese Croissant Sandwich and a Scrambled Egg, Cheese, and Ham Croissant Sandwich.

Beef Bourguignon is a classic French stew, at least until the Cheap$kate Cuisinier gets hold of the recipe. Beef is too expensive, but pork is the right price, so I turned the recipe into a Pork Bourguignon.

All the other classic ingredients are included, like mushrooms, onions, tomato paste, and of course, cheap red wine. To get that rich beefy flavor, I include beef stock.

I didn't know there was a French-style Yogurt, so when I saw Oui by Yoplait, I had to try it. Boy, is it creamy and flavorful. Some buy this brand just for the cool jar.

I like to add fresh fruit to plain yogurt. I find that pre-mixed yogurt with fruit is loaded with sugar and way too sweet for me. Below is how I do it.

So, do click on any recipe name to see my original blog post recipe, and dig in!

Vive la France and Bon Appétit!