Lobster Soft Tacos

Inspired by a local Mexican Tapas restaurant.
      
2, 2 lbs live lobster (steamed, boiled with tail finished on the grill, cube meat)
1 package fresh corn tortillas
2 ripe avocados
6 large, fresh tomatoes (chopped, seeded)
1 medium white or red onion
4 limes
1 cup chopped, fresh cilantro
Cotija cheese for garnish
Cayenne pepper
Salt and freshly ground pepper

Prepare the pico de gallo by chopping and seeding all tomatoes and placing them in a bowl. Next add the chopped onion, three tablespoons of chopped cilantro, juice from two limes, and salt and pepper to taste. Mix well. Next, slice the avocado and fan on a plate for service. Squeeze the juice from a lime over the avocado to keep from browning.
Finally, prepare the lobster by boiling or steaming it and finishing the tail on the grill. Cube all the meat and in a bowl fold in a dash of cayenne pepper, two tablespoons of cilantro and the juice of one lime. Take care not to break up the lump lobster meat.
When the lobster is nearly ready, dry-fry tortillas over medium heat in a frying pan stacking them on top of each other to keep warm. If using recommended fresh corn tortillas, you might need two per taco.
Set out the meat, tortillas, avocado (or guacamole), pico de gallo, crumbled Cotija, and extra cilantro for guests to make their own tacos. Spread a little of both sauces on the tortilla. Slice the final lime into wedges to serve on the side.

Tomatillo Sauce

• 6 Tomatillo, husked and rinsed or 1 (13 ounce) can Tomatillo
• 1 jalapeno, seeded and chopped
• 6 sprigs cilantro, chopped
• 1/2 small white onion, chopped
• 1/2 teaspoon salt
• 1/4 cup water

Directions:

If using fresh Tomatillo, boil in salted water to cover until JUST tender, about 8-10 minutes. Drain. For canned ones, just drain them.

Place the Tomatillo, cilantro, and onion in a blender or processor. Blend until coarsely pureed.

Put in a bowl, and add 1/4 cup water or until it has reached a sauce-like consistency. Add salt, and let stand 30 minutes

Tequila Lime Sauce

½ c white tequila

2 T lime juice

2 T minced shallots

1t minced garlic

1T fresh cilantro chopped

½ t salt

3 turn’s black pepper

¼ c heavy cream

8 T unsalted butter cut up

Combine the first six ingredients and bring to boil, reduce by half. Stir in cream and simmer for 3 minutes. Whisk in butter and remove from heat. Continue whisking until all butter is incorporated. Serve immediately. Yields 1 cup

                                

Beef Medallions with Chimichurri Sauce

                                                                                                                 

This recipe is inspired by a popular Tapas restaurant in Birmingham!

Sauce

1 cup (packed) fresh Italian parsley

1/2 cup olive oil

1/3 cup red wine vinegar

1/4 cup (packed) fresh cilantro

2 garlic cloves, peeled

3/4 teaspoon dried crushed red pepper

1/2 teaspoon ground cumin

1/2 teaspoon salt

Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

Beef Medallions
1 1/2 lbs. Beef Tenderloin
1 1/2 cups bread crumbs
1 teaspoon dried thyme
1 teaspoon rosemary
1/2 cup Dijon mustard
salt & pepper
butter

Cut the beef tenderloin crosswise into equal rounds.  Pound beef to flatten 1/4 inch thick.  Lightly season with salt & pepper.

Mix the bread crumbs, thyme, rosemary, and salt & pepper.  (Use small amount of salt & pepper.)

Brush steaks with Dijon mustard and roll into bread crumbs.  Heat about 2 teaspoons of butter in skillet.  Working in batches, sauté the beef until brown on the out side but still pink on the inside (about 2 minutes per side.) 

Giada's Chicken Piccata

2 skinless and boneless chicken breasts, butterflied and then cut in half

Sea salt and freshly ground black pepper

All-purpose flour, for dredging

6 tablespoons unsalted butter

5 tablespoons extra-virgin olive oil

1/3 cup fresh lemon juice

1/2 cup chicken stock

1/4 cup brined capers, rinsed

1/3 cup fresh parsley, chopped

Directions

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley. Thanks to Chef Giada De Laurentiis for her incredible recipes!!

CPK BBQ Chopped Chicken Salad

                                                                                                          

FRIED TORTILLA STRIPS

Vegetable oil for deep-frying

12 corn tortillas cut into ¼ inch wide strips (about 6 cups)

GARDEN HERB RANCH DRESSING

½ teaspoon dry mustard

¼ teaspoon cold water

2 ¾ cups mayonnaise

1 cup buttermilk

7 tablespoons sour cream

2 ½ tablespoons apple cider vinegar

1 ½ tablespoons thinly sliced scallions (greens and whites)

2 teaspoons minced garlic

2 teaspoons minced fresh Italian parsley

1 ½ teaspoons Worcestershire sauce

1 teaspoon minced fresh dill

½ teaspoon minced fresh oregano (or ¼ teaspoon dried)

½ teaspoon freshly ground black pepper

¼ teaspoon minced fresh basil

GRILLED GARLIC BBQ CHICKEN

1 1/3 tablespoons olive oil

1 1/3 tablespoons minced garlic

2 teaspoons soy sauce

2 teaspoons salt

Four 5-ounce boneless, skinless chicken breasts

¼ cup good-quality bottled sweet-and-spicy barbecue sauce

FOR THE SALAD

½ head iceberg lettuce, cored, rinsed, dried, and cut into 1/8-inch-wide strips

½ head romaine lettuce leaves, separated and trimmed, rinsed, dried, and cut

into 1/8-inch-wide strips

12 large fresh basil leaves cut into 1/8-inch-wide strips

1 pound jicama, cut into ¼ x ¼ x ¾ inch strips

2 cups shredded Monterey jack cheese

1 cup canned black beans, rinsed and drained

1 cup canned sweet white corn kernels, drained

3 tablespoons chopped fresh cilantro

2 pounds ripe fresh tomatoes cut into ½ inch dice

½ cup good quality bottled sweet-and-spicy barbecue sauce

¼ cup thinly sliced scallion greens

TO MAKE THE FRIED TORTILLA STRIPS:

1. in a deep, heavy frying pan, heat several inches of vegetable oil to a

temperature of 375 degrees Fahrenheit. Working in batches if necessary to

prevent overcrowding; carefully add the tortilla strips to the hot oil,

submerging them with a metal skimmer or slotted spoon. Fry the tortilla strips

until evenly golden, 1 to 2 minutes. Carefully lift them out with the skimmer or

slotted spoon and transfer them to paper towels to drain and cool. Set aside,

uncovered.

TO MAKE THE GARDEN HERB RANCH DRESSING:

2. In a mixing bowl, use a fork to stir together the mustard and cold water,

forming a paste. Set aside for 10 minutes. Add all the remaining dressing

ingredients to the bowl and, using a handheld electric mixer at low speed or a

whisk, blend together just until smooth, taking care not to incorporate too much

air into the dressing. Cover with plastic wrap and refrigerate.

TO MAKE THE GRILLED GARLIC BBQ CHICKEN:

3. Preheat a stovetop grill or the broiler. In a mixing bowl, stir together the

olive oil, garlic, soy sauce, and salt. Turn the chicken breast in this marinade

and leave to marinate at room temperature for about 15 minutes. Grill or broil

the chicken breast until cooked through, 5 to 6 minutes per side. Chill

thoroughly in the refrigerator. Cut the chicken breast into ¾ inch cubes and, in

a bowl, toss with the barbecue sauce to coat well. Cover with plastic wrap and

refrigerate.

TO MAKE THE SALAD:

4. In a large mixing bowl, toss together the lettuces, basil, jicama, Monterey

Jack cheese, beans, corn, cilantro, dressing and half of the Fried Tortilla

Strips. Transfer the salads to chilled serving plates. Surround each salad with

diced tomatoes and the remaining Fried Tortilla Strips. Top each salad with

chunks of Grilled Garlic BBQ Chicken and drizzle the chicken with the barbecue

sauce. Garnish with the scallions.
Inspired by CPK!
Thanks Pattie!

Mexican Breakfast Casserole

4 eggs

1/4 cup milk

1 cup shredded cheese( your choice)

1 pinch cayenne pepper

1/4 teaspoon pepper

1 cup shredded cooked potatoes

1/2 cup diced onion

1/2 cup diced bell pepper 

1 cup salsa

cooked meat of your choice 

Directions:

1. In a bowl whisk eggs, milk, and cayenne and black peppers together.
2. In the meantime--In heated and oiled (medium heat) skillet put potatoes, green peppers and onions and let warm about 5 minutes.
3. Pour egg mixture over potatoes and let cook a minute or two till beginning to set. Fold over eggs (a soft scramble).
4. Add in cheese, I just sprinkle over top, let melt over egg mixture and then fold over a time or two.
5. Put onto warmed plates and serve with salsa.
6. You can add diced ham, cooked sausage or cooked bacon.

Inspired by Connie, thanks!