| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Dairy, Eggs, Vegetables |
|
Emlive09 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
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 |
tb |
Finely chopped fresh cilantro leaves |
| 1 |
|
Recipe spicy fritters |
| 1 |
|
Recipe red pepper mayonnaise |
| 2 |
tb |
Olive oil |
| 1/2 |
c |
Chopped onions |
|
|
Salt |
|
|
Crushed red pepper |
| 1 |
ts |
Chopped garlic |
| 3 |
|
Eggs |
| 1 1/2 |
c |
Milk |
| 2 |
ts |
Baking powder |
| 3 1/4 |
c |
Flour |
| 1 |
tb |
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 |
tb |
Chopped garlic |
| 1 |
tb |
Chopped fresh cilantro |
|
|
Salt |
|
|
Cayenne |
| 1 |
c |
Olive oil |
INSTRUCTIONS
SPICY FRITTERS
RED PEPPER MAYONNAISE
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
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