| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Dairy, Eggs, Vegetables | Emlive09 | 1 | Servings | |
INGREDIENTS
| 1 | T | Olive oil |
| 1 | lb | Chorizo sausage, sliced |
| 1/2-inch | ||
| thick | ||
| 2 | c | Onions, julienned |
| 8 | c | Lobster, shrimp or fish |
| stock | ||
| 12 | Whole cloves of garlic | |
| peeled | ||
| 2 | Green chiles, sliced into | |
| thin | ||
| rings | ||
| 3 | c | Roughly chopped assorted |
| greens such as collards | ||
| mustards turnip | ||
| chard dandelion | ||
| beet greens or | ||
| spinach | ||
| 2 | c | Chopped tomatoes |
| 3 | Oranges, juiced | |
| 2 | Spiny or maine lobsters, cut | |
| in half | ||
| Salt | ||
| Crushed red pepper flakes | ||
| 1/2 | c | Coconut milk |
| 2 | T | Finely chopped fresh |
| cilantro leaves | ||
| 1 | Recipe spicy fritters | |
| 1 | Recipe red pepper mayonnaise | |
| 2 | T | Olive oil |
| 1/2 | c | Chopped onions |
| Salt | ||
| Crushed red pepper | ||
| 1 | t | Chopped garlic |
| 3 | Eggs | |
| 1 1/2 | c | Milk |
| 2 | t | Baking powder |
| 3 1/4 | c | Flour |
| 1 | T | Chopped parsley |
| Crystal hot sauce, to taste | ||
| Worcestershire sauce, to | ||
| taste | ||
| Solid vegetable shortening | ||
| for deep | ||
| frying | ||
| Creole seasoning | ||
| 1 | Egg* | |
| 1 | Red pepper, roasted peeled | |
| and | ||
| diced | ||
| 1 | T | Chopped garlic |
| 1 | T | Chopped fresh cilantro |
| Salt | ||
| Cayenne | ||
| 1 | c | Olive oil |
INSTRUCTIONS
In a large pot, with a lid, over medium heat, add the 1 tablespoon of olive oil. When the oil is hot, add the sausage and onions. Saute for 2 minutes. Stir in the stock, garlic and chiles, bring to a boil. Reduce the heat and simmer for 60 minutes. Add the greens, tomatoes, orange juice and lobster halves. Season with salt and crushed red pepper. Simmer for 30 minutes. Stir in the coconut milk and cilantro. To serve, place the lobster halves in the center of each shallow bowl. Spoon the broth over each lobster. Garnish with fritters and a drizzle of the mayonnaise. Yield: 4 servings SPICY FRITTERS: Heat the oil in a saute pan over medium heat. Add the onions and season with salt and crushed red pepper. Saute for about 3 minutes, or until slightly wilted. Add the garlic, and continue to saute for 1 minute. Remove and set aside to cool. Make a batter by combining the 3 eggs, milk and baking powder. Add the flour, 1/4 cup at a time, beating until all is used and the batter is smooth. Season with slat. Stir in the parsley. Season with hot sauce and Worcestershire sauce to taste. Mix well. Heat the shortening to 360 degrees F. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain on paper towels. Season with Creole seasoning. Yield: about 2 dozen RED PEPPER MAYONNAISE: In a food processor, combine the roasted pepper, garlic, cilantro and egg. Pulse until smooth. Season with salt and pepper. With the machine running, slowly add the olive oil and continue to process until the mixture forms a continued in part 2
A Message from our Provider:
“God is humble”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 8061
Calories From Fat: 4693
Total Fat: 526.2g
Cholesterol: 1167mg
Sodium: 9812.5mg
Potassium: 7566.9mg
Carbohydrates: 621.4g
Fiber: 43.1g
Sugar: 159.1g
Protein: 226.4g