| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
Thai |
Cklive18, Pdate |
1 |
Servings |
INGREDIENTS
| 2 |
T |
Olive oil |
| 1 |
|
Onion, finely chopped |
| 2 |
T |
Curry powder |
| 1 |
t |
Ancho chili powder |
| 1 |
|
Mango, peeled pitted and |
|
|
pureed |
| 2 |
T |
Fresh lime juice |
| 1/2 |
lb |
Unsalted butter, softened 2 |
|
|
sticks |
|
|
Salt and freshly ground |
|
|
pepper |
| 16 |
|
Maine Lobster Tails |
|
|
Olive Oil |
|
|
Salt and freshly ground |
|
|
pepper |
| 8 |
oz |
Haricots verts, cooked until |
|
|
just |
|
|
tender and shocked |
|
|
in ice water each |
|
|
bean quartered |
|
|
lengthwise |
| 3 |
|
Plum tomatoes, halved |
|
|
seeded and |
|
|
julienned |
| 1/4 |
c |
Roasted unsalted potatoes |
|
|
roughly chopped |
| 2 |
|
Green, unripe papayas |
|
|
peeled seeded and |
|
|
julienned |
| 1/4 |
c |
Thai fish sauce |
| 1/4 |
c |
Freshly squeezed lemon juice |
| 1/4 |
c |
Freshly squeezed lime juice |
| 2 |
T |
Sugar |
| 1 |
t |
Finely chopped garlic |
| 1 |
t |
Red pepper flakes |
| 1/4 |
c |
Coarsely chopped cilantro |
| 1/3 |
c |
Coarsely chopped peanuts |
INSTRUCTIONS
Heat olive oil in a small saucepan over medium heat. Add onion and
cook until soft. Add curry powder and ancho powder and cook for 2
minutes. Add mango puree and lime juice and cook an additional 5
minutes. Let cool. Place mango mixture in a food processor and add
butter. Process until smooth and season with salt and pepper to taste.
Place a sheet of parchment paper or waxed paper on a work surface.
Spread the butter along a long side and form into a roll about 1-inch
in diameter, leaving a 1-inch border of paper. Roll up the butter in
the paper and refrigerate for at least 30 minutes. Yield: 8 servings
LOBSTER Preheat grill. Brush lobster tails with oil and season with
salt and pepper. Place meat side down and grill 4 to 5 minutes or
until cooked through. Remove from heat and top each tail immediately
with a slice of butter. Yield: 8 servings SALAD Combine all
ingredients except peanuts in a medium bowl until combined. Spoon onto
a platter. Garnish with peanuts. Yield: 8 servings Converted by
MC_Buster. Per serving: 2228 Calories (kcal); 214g Total Fat; (83%
calories from fat); 8g Protein; 89g Carbohydrate; 497mg Cholesterol;
57mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 1/2
Vegetable; 2 1/2 Fruit; 42 1/2 Fat; 1 1/2 Other Carbohydrates Recipe
by: COOKING LIVE SHOW #CL9348 Converted by MM_Buster v2.0n.
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