Best Fats and Oils for Cooking (Part II) & Coconut Shrimp Cakes
Do not miss our previous related post: Fat Does not Make you Fat - Best Fats and oils for Cooking, and if you are feeling adventurous just try our delicious Coconut Meringue Pie (EN) / Pie de Coco al Merengue (ES)
I've got a copy of the Eat Fat Lose Fat book since it came out in 2005. It was written by Dr. Mary Enig (international expert on the biochemistry of food and fat) and Sally Fallon (President of the Weston A. Price Foundation). They are also the authors of Nourishing Traditions, The Cookbook that Challenges Politically Correct Nutrition and Diet Dictocrats, which was quoted in our previous post.
Based on more than two decades of research by world-renowned biochemist and lipids expert Dr. Mary Enig, Eat Fat Lose Fat flouts conventional wisdom by showing how so-called healthy vegetable oils (such as soybean and corn) are in large part responsible for our national obesity and health crises, while the satured fats (such as those found in coconut oil and butter) long considered harmful are, in fact, essential to weight loss and good health.
Trying to get more opinions on the Best Fats and Oils for Cooking subject, we decided to contact Ms. Sally Fallon. She promptly and gracefully replied what follows:
Any polyunsaturated oil is bad for cooking. The worst would be those with a high omega-3 content, such as canola and soy bean oil (and flax oil, obviously) But the high omega-6 oils are also bad--corn, saffllower, sunflower, etc. The omega-3 and omega-6 fatty acids are very fragile and break down into dangerous free radicals when heated, especially in the presence of oxygen, as in cooking.
As for the mono unsaturated oils, the best for cooking is olive oil because of the very high levels of monounsaturates. Next would be peanut and cold-pressed sesame oils. Sesame oil is better than peanut oil because it contains unique anti-oxidants that are activated by heat. It needs to be cold pressed or the anti-oxidants will be ruined.
But best for cooking are the stable fats--tallow, suet, lard, butter, ghee, palm oil, etc. Saturated fats are very stable and don't break down when heated. (Duck and goose fat are also good, these contain a lot of monounsaturated fatty acids.)
Hope that helps--if you look at Nourishing Traditions, the section in the Intro on fats, this is all enumerated there.
Now, hope you are ready for the simply delicious recipe to prepare Coconut-Shrimp Cakes! Just click on the "Read MORE" button to continue!
Coffee: The Elixir of the Tropics
Coffee is an elixir of the tropics that reunites cultures and people all over the world. Whether our beans are from Colombia, Costa Rica, Brazil, Africa, Ecuador or Panamá, we all have our favorites. The inviting tradition of sharing conversation over a cup of coffee continues to prosper throughout the world: We drink it in the morning to wake up, when we are doing business, when needing a perfect excuse to meet a friend or a lover, or just an occasion to get a burst during the day.
The typical use of coffee beans in the kitchen involves a beverage infusion, where we can savor the rich aroma and flavor by itself or accented with creams, sweeteners, or liqueurs. However, what might be more unexpected is the introduction of coffee to spice rubs, marinades and salad dressings, whether as a liquid or finely ground beans.
When added to these savory recipes, coffee should be treated as a spice. Instant coffee is made from cheap robusta beans rather than superior arabica, that in addition to the manufacturing process, leaves a final product that lacks the subtle aromatic elements characteristic of the freshly ground beans. If you are creating something as such as a sauce or a vinaigrette, freshly ground coffee is better because the coffee flavour in all its complexity and aroma will dominate.
We will now share with you a marvelous and easy recipe to prepare a vinaigrette
you could use for a salad (suggested ingredients: endives, watercress, romain and butter lettuce, cauliflower, broccoli and anchovies), with a side of freshly baked garlic bread. It is also delicious served as an accompaniment for grilled beef, shrimp, fresh foie or pork.
Ingredients:
- 1 teaspoon ground coffee (very fine)
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon freshly ground pepper
- 1/4 sherry wine vinegar (vinagre de jerez)
- 1/2 cup extra virgin olive oil
Directions: combine all the ingredients and store in refrigerator until ready to use.
2-3 Servings.
Pescado Frito (Crispy Fried Whole Fish) EN /ES
Para obtener la receta en Español entre AQUI!
The fried whole fish, simple delicious and nutritious, always has been a notorious element in the Latin American, tropical kitchen. Its golden color shines among the plates of natives and visitors. It is a tradition for the tourist and an everyday delight for the locals.
Among the ideal varieties of fish to fry are jurel, mero, pargo (red snapper), boquinete and corvina (sea bass). The only requirement is that the fish is fresh and of good size.
For good health, use coconut, palm or olive oil.
Next is a very simple and delicious recipe that I am sure you and your family or guest will rave about endlessly!
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Remember you can always email me if you have questions.
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Pescado Frito (Crispy Fried Whole Fish)
Ingredients:
- 1 whole fish (about 1 1/2 pounds) – gutted, gills removed, thoroughly rinsed
- 2 limes cut into halves
- 2 cups vegetable oil
- 1/2 teaspoon of mashed fresh garlic cloves, or to taste
- 3/4 cups all purpose wheat flour
- 1/4 cup cornstarch (makes it stick better)
- kosher salt and fresh ground black pepper
Preparation:
Thai Cooking Class: Thot Man Pla (Curried Fish Cakes)
THANK YOU TimesOnline.co.uk for featuring The Cooking Diva!!!
If you wonder where I have been, why I have not posted so much---head over to my DiabloRojo blog in Spanish, and read THIS post.
I am teaching the Asian cooking classes for Chef Elena's program at the Academia de Artes Culinarias.
Today was Thai Cooking Day! YES!!! Loved every second of it :-)
This is the schedule:
- Tomorrow Tuesday: Hindu cooking
- Wednesday: Chinese cooking
- Thursday: Japanese Cooking
I always try to tease my students creativity. I told them today that we will prepare "dessert sushi" on Thursday and everyone but one rolled up their eyes (a sign of incredulity).
Then she replied: how about milk-and-rice (rice pudding) rolls? Then I smiled and said, yes...that is exactly what we will do: "Dulce de Leche Sushi for dessert." I promise I'll post the photos. Stay tuned :-)
We hope you liked the photos.
If you are planning to visit Panama, please send me an e-mail....we will be happy to share our secret culinary info. with you!
Un abrazo!
M
Visit Tasty Recipes - Chef Melissa's recipe and post index.
Tags: thai cooking, food blogs, cookingdiva, cooking, panama, cooking blogs, food & drink, food, recipes
Fish Fillets with Hot Buttered Garlic Sauce & Vegetables
Be adventurous and serve this delicious sauce with shrimp, mejillones or your favorite seafood. Head over to "Camarones al Ajillo" for complete instructions.
Ingredients:
Sauce:
- 15 cloves garlic, peeled (add more if you want)
- 1/2 cup green bell pepper, stems and seeds removed, and chopped
- 1 cup onion, chopped
- 3 1/2 Tablespoons fresh cilantro or parsley, minced
- 1 1/2 Tablespoons freshly squeezed lime juice
- 8 Tablespoons hot melted butter or olive oil
- Salt and freshly ground black pepper to taste
Vegetables:
- 2 tablespoons olive oil, divided
- 3 tablespoons butter
- 2 cups fresh, cleaned vegetables (broccoli, carrots, baby potatoes, etc) chopped
- 1/2 cup dry white wine
- 1 tablespoon fresh oregano leaves
- 1 teaspoon sugar
Fish: 1 pound trout, salmon, or corvina fish fillets, freshly ground pepper to taste
Instructions:
- Sauce: Place the garlic in a small sauce pot with enough water to cover them. Bring the water to a boil, and then lower to a simmer until the garlic cloves are soft (about 20 minutes). Drain the water and refresh the garlic cloves with cold water. Allow to cool. Mince the cooked garlic. Melt butter in a sautee pan, add the chopped onion and cook until translucent, then blend in the chopped bell pepper and cook for one more minute. Add the lime juice, cilantro (or parsley), chopped cooked garlic, and cook for 3-5 minutes.
- Vegetables: in a skillet over medium heat, warm 2 tablespoons of olive oil. Cut the vegetables and add to the pan. Saute for 2 minutes. De-glaze with the wine, add a tablespoon of water and cook for 3-5 minutes. Season with salt, sugar, fresh herbs, pepper and stir. Cook for 2 more minutes an set aside.
- Fish: In a nonstick pan over medium heat, warm the remaining tablespoon of butter. Add the fish fillets and cook until browned, about 3 minutes on each side. Season with salt and pepper and remove from the pan.
- To serve: transfer the fish to a platter and arrange the vegetables around it. Top the fish with the garlic sauce. Serve Immediately. Buen Provecho!
(4 servings)
A big hug!
Chef M
Visit Tasty Recipes - Chef Melissa's recipe and post index.
Tags: cuaresma, food blogs, cookingdiva, cooking, panama, recipes panama, food & drink, food, chef melissa
Conch Ceviche & TLC-Related Protests in Quito
I am back from Ecuador! This definitely was a sweet and sour trip. Because of the many political protests in the province of Pichincha, where the City of Quito rests, it was impossible to accomplish a few visits planned somewhere else. From my point of view, the protests are a result of the public misinformation. The government officials who are negotiating the TLC (Tratado de Libre Comercio Andino EEUU) a Free Trade Agreement between Colombia-Ecuador-Peru-United States, are not doing a good job informing their people what this agreement is all about. That is the main complaint I have heard everywhere, and also it is being reported every day in the TV local News.
The government struggles by the constant and growing indigenous protests, and explains that all the information, documents and progress are offered in their website. They invite everyone to read about it. Then, I stop for a moment and meditate about the fact that probably 99% of the thousands of the indigenous people protesting do not have a computer, nor have access to the Internet. Or, maybe the problem is that they do not know how to read. Ha! Ironic, right?
Obviously, there is the possibility of the indigenous groups being financed by political groups that won't benefit from the trade agreement in question. The truth is that political instability is once again the everyday meal of the country. So wrong from every point of view.
Now that you've got the news on local politics, how about preparing a delicious and super easy ceviche de concha, or conch ceviche? One characteristic of the Ecuadorian ceviche is that it is very juicy, almost like a cold soup, it is eaten with a spoon! I have also prepared this recipe using fresh oysters and it is definitely a keeper :)
I am BACK! Let's make cheese...
I was born with my umbilical cord attached to a computer and the Internet. Maybe I was way ahead from my piers and fellow normal kids in my generation. It is sweet and sour I would say. I have had "Internet withdrawals" for the last week. Believe me when I say that I have been barely one step from the complete and nonsense computer death and resurrection. I have been there; it's bad. A real mean human-nature interaction, or should I better call it "revenge?"
Ten days without Internet and telephone just because Father nature's heavy rain caused a mudslide in the area we were visiting in Ecuador, the beautiful Andes itself at the maximum expression. Full of tricks and treats I enjoyed to the fullest. It made me think and re-think about what is really important in life. Sometimes we forget about those little details.
I was convulsive at times. Revolting every minute the first day that the telephone line kicked the bucket. What a way to disappear. Oh boy! Sure it had some style I would say. No telephone. No Internet. I sure could have traveled back to Quito every time I wanted to connect to the Internet, BUT then it was that two hours drive, and all the traffic, and the altitude change. Ahhhhhh! I better stayed in Nanegalito. Just beautiful shades of green, the morning fragrant mist in the gardens after a night full of rain, the fresh milk and cheese, the walks in the farm and the meals with friends that were experiencing the same internet-ical issues :)
The Gilded Fork & Madrid Fusion 2006: Gaston Acurio, Latin American Pride
The Gilded Fork: "Savory Coffee Recipes", Coffee Vinaigrette, Cashew Mole, Rosca de Reyes Tropical al Café.
For the Spanish version of the following post and more photos, visit Chef Elena's El Amor por la Cocina***Para leer este post en Español, visitar El Amor por la Cocina
Gastón Acurio's remarkable presentation at the Madrid Fusion 2006 has received rave reviews from food critics and chefs all over the world. It was not only the fact that he is from Perú, a Latin American country dear to our heart and one of the richest ones when it comes to culinary culture in this continent, and why not say it: from the whole world too!
His story is the perfect example of a person that when exposed to the world and it's many choices, found his real love in life: "cooking" in his case.
This is his story:
Many summers ago, there was a Peruvian young man who went to Spain to study law. Half way he realized that spending the rest of his days like a lawyer, was not his thing. It was then when he dreamed of being a Chef, he dreamed dreams of grandiosity for him and his country, which through his cooking, would one day be known. It was then when he packed his life in a suitcase and went to Paris, where he obtained the Cordon Bleu's Grand Diplome back in the early 90's, at the young age of 24.
While at the culinary school he met Astrid, a beautiful German girl, who later became his wife. After spending sometime in Paris, and experimenting the life of a cook in that beautiful city, they moved to Lima, Perú and opened their first restaurant: "Astrid y Gastón" or "A y G", portraying a modern concept of the traditional Peruvian cuisine, very "personal" is how he describes his own food.
The success of "A y G" has trespassed the Peruvian borders to the points of which nowadays, they have branches in Quito-Ecuador, Santiago-Chile, Bogotá-Colombia, and soon in Panama, Caracas-Venezuela, and in México City-México.
New Year's Dinner Recipe & Photo Swap: The Results!!!
This event has been great in so many ways, and I am glad we did it. It has been a fantastic way to portray the food traditions around the globe, to receive the New Year, and to learn a bit more about what our blogging friends do. They have opened the doors of their houses and lives through the computer monitor. Do not forget that. Many people talk about the "proliferation" of food blogs, yes it is true, but to tell you the truth I think it is fantastic because, as a friend pointed out a few days ago, there is not a better way to get interested in a culture than learning about their food.
We are planning on organizing similar events for other international holidays, and we will keep you posted about it with enough time for you to make plans and not miss the deadline to submit your entry. It is great to join the fun since the beginning, do not you think? Please e-mail me with your suggestions or post them here.
Now that finally we have counted, and counted again a few times more, the winners have been found. The winners are:
Gifts from the Bounty: "Breadfruit, the cannonball shaped fruit"
This beautiful cannonball shaped fruit with the bland taste and versatile use of a potato is deliciously included in this recipe to prepare crab rolls with a twist! To make it even more delectable, serve it with a colorful guacamole salad.
But, first, lets go through some very interesting facts to uncover the beauty and wonders of this unique food from the tropics:
When the crew of the H.M.S. Bounty mutinied in the South Pacific, it was carrying "breadfruit". Captain Bligh's goal had been to transport the seedlings from Tahiti to the Caribbean, so that natives there would have a substantial source of food.
Breadfruit seeds, leaves, and blossoms are also eaten. The seeds have a pleasant nutty flavor. Only very young leaves may be eaten. If the blossoms are picked when just ripe, before they are brown and hard, they may be eaten also.
Traditional methods of preparing breadfruit include baking in ground ovens or roasting over hot coals. It may be fermented by burying it in layers between leaves. The fermented breadfruit is removed from the pit, mixed with coconut cream, and baked into a sour bread.
Today, it can be prepared by traditional methods, or baked, steamed, or fried. The fruit is pricked with a fork before baking or roasting it, so that it does not explode. Bake it in a moderate oven (180°C or 350°F) until soft, about 1½ hours. When steaming or boiling breadfruit, peel it first. Mature grated breadfruit may be used instead of wheat flour in some recipes.
All varieties can be divided into two classes:
La Receta del Dia: Camarones al Ajillo (Shrimp in Garlic Sauce, Panamanian Style)
Today's QUESTION: "Why is True Love like STRANSKY Steel Ware? Visit Tasty Design to know the answer!
Now, lets talk garlic:
The use of garlic is just about as old as man himself. And the herb's medicinal properties have been known for about as long. Immigrants in the early part of the past century, and our ancestors from pioneer stock, where quite happy to eat a clove or two of garlic whenever they needed an energy boost or simply to fight off a cold.
If you look through the ancient stories from just about any part of the world, you will find garlic mentioned as a curative and tonic, able to help solve minor medical conditions and a few major ones as well.
Without doubt, garlic helps digestion and elimination. Country after country, story after story all relate to garlic's ability to soothe the stomach and cleanse the system. How else do you explain the same stories cropping up in Spain, in India, in Egypt, in Iceland, everywhere there are written records? These stories did not travel from one geographic region to another. Each was created in the country of origin, and was based on the simple, empirical fact that when you give people garlic they generally get better!
If you are a garlic lover like me, do not miss my previous post and recipe: "The Joy of Garlic: Olive Roasted Head of Garlic". Besides keeping you all healthy, you will keep vampires and mosquitos away. That comes really handy sometimes!
Now, the scrumptious recipe to prepare "Camarones al Ajillo, Panamanian Style!"
Ingredients:
What's cooking in my kitchen?
There is a beautiful Thanksgiving poem waiting for you. Hope you like it!
I have always loved the writings by Mike (in Tokyo) Rogers. He has the distinction of being fired from every FM radio station in Tokyo - one of them three times! BUT, the best part is that he loves food. Do not miss his "Photographic trip to the grocery store", "Eating out in Tokyo for about $25 a day", "Japanese sandwiches are GO!", and two of my favorites articles: "So you want to be a sushi snob", and "The Future of Beef or 'Buddy Ever Eaten a Blowfish?". His new book "Schizophrenic in Japan: An American Ex-Pat's Guide to Japanese and American Society/Politics & Humor" is now on sale!
In the first photo I am showing off my new custom made plates I purchased in Ecuador. They follow the same technique used in Mexico to make "vidrio soplado", that are actually hand made, and hand painted glass pieces. Sin duda, a work of art. I prepared "Camarones al Ajillo", a traditional Panamanian dish that goes perfectly with steamed white rice.
Since we have access to wonderful seafood and fish..., I prepare them quite often. In the second photo, take a look at my "Mariscos a la Parrilla", or grilled seafood dish including shrimp, oysters, clams, corvina, salmon, and conch. As you can see, IF I have the pleasure to feed you,...you wont leave hungry!
Will be back with the recipes SOON!
Hugs,
Melissa
Tags: seafood, recipe, cookingdiva, chef, panama,
La Receta del Dia: Fiesta Lobster Lasagna
Mmmmmm, I have an idea! how about tempting your family and friends with a "Fiesta Lobster Lasagna" and bring the best of our Caribbean cooking to your table? It is my duty to take our national cuisine far beyond the traditional rice, beans and platano en tentacion! Yes, and I am working on it :)
But..., do not get me wrong---please, do not! I am very fond of fantastic memories of the food I grew up with, the food that my grandmothers, aunties, uncles and my mother cooked with love for all those years. Cooking from scratch was the secret, using the freshest ingredients available, the ones that glowed with inviting colors: the colors of life! Despite the fact that my Tio Lucho made the most heavenly tamales (which I can only assume he is now making in heaven for the angels themselves) I am willing to try other great cooks formulas, or modify my own...just to see how they measure up to his! :)
BUT, let's do not get away from the fiesta lasagna with lobster..., that by the way you could prepare with shrimps, fish, octopus, clams,...almost any kind of fish and seafood or a combination of both to your $$$ liking :)
As I mentioned in a previous post, during my last trip to the San Pedro island in Belize we went to one of the most famous restaurants in town: Blue Water Grill, owned by Chef Chris Aycock. At the time, the only thing that made sense to me on the menu was the lasagna. However, when it was brought to the table, it didn't resemble the lasagna we were used to having back home. The ricotta cheese that is commonly used to make lasagna was replaced with a bechamel sauce, and the use of lobster was such a non traditional event. After taking the first bite, I fell in love! It was the best lasagna I Have ever tried. The bechamel, made an unbeatable combination, along with the Parmigiano-Reggiano. I have doubled the amount of it because that should dominate.
Now, the recipe (after the jump!)
Dinner last night!
To show you a proof of it, take a look at my dinner plate last night. The plate was not small, ...the hand was just too big! Will be back with my delicious recipes SOON!
Dinner last night!
Hola desde Panama! as many of you know, I am on a diet program :)
Hugs,
Melissa
What's cooking in my kitchen?
You would not believe what a beautiful day we have today in Panama City: sunny, not too hot and the ocean---oh, the ocean is marvelous! I have been super ocupada in my kitchen, and haven't had much time to post new recipes. BUT WAIT!!! there are some fantabulous post to come in the next days---and to tease you a little: how about the most scrumptious lobster lasagna you would ever try. My mouth is watering as I type this. Oh boy it was good.
The next recipe will be a heavenly "Passion fruit and white chocolate mousse with pionono de fresa". I prepared this delicious dessert for a friend's birthday a couple of days ago. It is not so complicated to prepare as it looks. Believe me...will be a piece of cake :)
I also have a surprise for you---but my lips are sealed and I just got a terrible pain in my fingers, so I can not type more now. Sorry. You will have to wait a few more days to learn about it!
So stay tuned and come back soon to learn about our latest cooking adventures!
Abrazos from my dear Panama!
Melissa
Tags: recipe, chef, cookingdiva, passionfruit, panama, lasagna, mousse
La Receta del Dia: Pescado Frito Entero
For the recipe in English please visit Crispy Fried Fish (Panamanian style!)
El pescado frito entero, simplemente delicioso y nutritivo, siempre ha sido un importante elemento de la cocina tropical latinoamericana. Su color dorado brilla en los platos de los locales y visitantes. Es una tradicion para el turista y una delicia disponible a diario para los nacionales.
Entre las variedades de pescado que les recomiendo para freir estan: el jurel, mero, pargo blanco o rojo, boquinete y corvina. El unico requisito es que el pescado sea fresco y de mediano a grande (1- 2 libras).
Para contribuir a una buena salud, use aceite de palma, coco u oliva.
A continuacion encontraran una sencilla y deliciosa receta que estoy segura le encantara a Ud., sus familiares y amigos!
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Recuerden que estoy disponible via email si tienen preguntas.
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Abrazos,
Melissa
Pescado Frito Entero
Ingredientes:
- 1 pescado entero (de 1 a 2 libras) – limpio, desescamado y sin agallas
- 2 limones en mitades
- 2 tazas de aceite
- 1/2 cucharadita de ajo fresco triturado, o al gusto
- 3/4 taza de harina
- 1/4 taza de maizena
- sal kosher y pimienta negra molida al gusto
Preparacion:
- Con un cuchillo filoso, hacer cortes diagonales cruzados en ambos lados del pescado. Usando un cuchillo filoso o tijeras de cocina, cortar con mucho cuidado las aletas si son muy largas.
- Frotar por dentro y por fuera el pescado con la pasta hecha con el ajo, sal y pimienta.
- Combinar la harina, la maizena y 1/2 cucharadita de sal. Pasar el pescado (ambos lados) por esta mezcla de harina. Dejar reposar por 1-2 minutos y pasar nuevamente por la mezcla de harina...sacudiendo el exceso.
- Freir el pescado en aceite caliente(360 grados). Freir por 4-5 minutos en cada lado o hasta que adquiera un color dorado y la piel se ponga crujiente. Remover del aceite y colocar en hojas de papel toalla para drenar el exceso de aceite.
- Sugerencia: servir con mitades de limon. Es delicioso con una ensalada de repollo con zanahoria, una ensalada verde, o una ensalada de papas. Patacones (tostones), arroz blanco con frijoles o unas tajadas de platano maduro tambien son acompanantes ideales. Ustedes decoden!
Que disfruten!
Chef M/
For the recipe in English please visit Crispy Fried Whole Fish (Panamanian style!)
Tags: pescado frito, receta, cookingdiva, chef, panama, corvina
La Receta del Dia: Ensalada de Cangrejo y Mango
This recipe has the key to prepare a colorful and scrumptious crab salad with mango salsa. It is great served with toasts as an appetizer or light lunch on a bed of crunchy greens.
Buen provecho!
Chef M
For the crab salad: combine well all of the following ingredients and store in the fridge until ready to serve. For best flavor eat within one day.
- 1 lb. crab meat
- 1-1/2 cups ripe mango puree, or chopped small
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 cup red onion, minced
- 1/2 cup of a combination of red, green and yellow bell peppers, chopped small
- 1 tablespoon mayonnaise
- 1 teaspoon lime juice, fresh
- 1/8 teaspoon fresh ground black pepper
- a dash of hot sauce, optional (or to taste)
For the mango salsa: combine the following ingredients and let stand in the fridge 15-30 minutes before serving to allow flavors to develop. To serve: top the crab salad with mango salsa and enjoy!
- 1 ripe mango, peeled and chopped
- 2 tablespoons fresh lime juice
- 4 tablespoons fresh orange juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- 1/4- 1/2 teaspoon serrano or jalapeno peeper, minced
Very important note: When handling hot peppers, PLEASE wear gloves or use a fork and knife. Because...I have heard so many horror stories: you forget you touched them and then you touch your eyes, or just imagine if you use contact lenses and you forget you touched habanero peppers...Oh my...I promise you`ll remember it for the rest of your life.
La Receta del Dia: Lobster Salad (Ensalada de Langosta)
Buenas Tardes to all of our readers from all over the world (and beyond!). Next is one succulent lobster dish (starring our popular Caribbean Lobster!) created by Chef M with love.
Our first suggestion is to serve it as a salad:
Our second suggestion, is to make a beautiful sandwich with your favorite bread:
Ingredients:
- 2 cups finely chopped cooked lobster
- 1 cup finely chopped celery
- 1/2 cup finely chopped red onion
- 1/2 cup mayonnaise
- 2 tablespoons fresh lime juice
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground pepper
- 1/4 cup chopped black olives
- Romaine lettuce leaves
- 1/4 cup chopped cilantro (or parsley)
Directions:
- Combine first eight ingredients in a bowl, stirring well.
- For the salad: serve on a bed of romaine lettuce leaves and sprinkle with cilantro or parsley. If desired, garnish with pita bread or raw veggies sticks.
- For the sandwich: go to the bakery, get your favorite freshly baked bread (or bake it yourself!) and make the perfect sandwich using this yummy salad as the filling :)
ENJOY!
Fotos de Flickr
