| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
New text im, Too hot tam |
4 |
Servings |
INGREDIENTS
| 12 |
|
Cornmeal Crepes |
| 2 |
c |
Diced cooked lobster or shrimp (about 2 |
|
|
Pound lobsters or 1 pound |
|
|
Shrimp) |
| 2 |
c |
Manchego cheese grated |
| 1/2 |
c |
Toasted pine nuts |
| 1 |
bn |
Cilantro; chopped |
| 2 |
c |
Poblano Chile Cream |
| 1 |
|
Lime; quartered |
INSTRUCTIONS
Make the Cornmeal Crepes and the Poblano Chile Cream. Preheat the oven to
350 degrees. In an ovenproof baking dish large enough to hold 4 crepes,
side by side without touching, place the first 4 crepes. Top each crepe
with 1/4 cup of the cooked lobster. Top the lobster with 1/4 cup of the
grated cheese. Sprinkle the cheese with 1 teaspoon of the pine nuts and 1
teaspoon of the cilantro. Repeat layering 4 crepes, 1/4 cup lobster, 1/4
cup cheese, 1 teaspoon pine nuts, and 1 teaspoon cilantro and finally top
with the last 4 crepes. You should have 4 stacks. Pour the Poblano Chile
Cream over all the stacks. Bake for about 15 minutes. Transfer each stack
to a plate, and serve immediately, garnished with lime. Yield: 4 servings
10/16/96 show Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved
Recipe By : TOO HOT TAMALES SHOW #TH6293
Posted to MC-Recipe Digest V1 #257
Date: Fri, 25 Oct 1996 06:44:54 -0500
From: Pat Asher <asher@mcs.com>
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