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Monthly Archives: March 2018

Cook Lobster Tails and Tournados

Ingredients:

Frozen uncooked lobster tails, thawed – 4oz to 5oz

Butter

Cayenne Pepper

Using kitchen shears, cut through the shell, down the center right to the end of the shell only. If not completely thawed, hold under room temperature tap water to speed the process up. Spread the shell apart slightly and cut meat down the center being careful not to cut all the way through. Insert a finger under the meat (between the cartilage) and gently bring meat to top of the shell. Push the shell together so meat stays on top of the lobster shell.

Spread the softened butter generously in a think layer over meat. Sprinkle lightly with the cayenne pepper and arrange on a shallow baking pan. If you’re not quite ready to serve you can refrigerate them until ready.

Bake in oven at 550 degrees Fahrenheit for about 7 minutes. Serve with melted butter in little bowls or dishes for dipping.

For poached lobster tails place the thawed lobster tails in boiling salted water, cover and let simmer for about 10 minutes. Remove cartilage and serve as is, or loosen and cut up meat and replace in shell before serving.

This meal goes lovely with baked potatoes, carrots and a Cesar salad. If your guests are big eaters then adding steak to the dinner might be a good idea. If you feel like keeping the dinner fancy and extra special then Tournados might be a lovely addition.

Tournados

Fillet steaks, 1 ¼ – 1 ½ inches thick.

Bacon Slices

Margarine

Pepper

Mushroom Caps

Bread Slices

Around each steak circle a slice of bacon and secure with wooden toothpick. Fry in margarine, browning both sides for about 3 minutes for rare and about 5 minutes each side for medium. It is important to turn the steaks without piercing the meat. Sprinkle with pepper and remove and keep hot.

Sauté mushroom caps in frying pan. Cut bread in circles slightly larger than steaks and then fry to brown both sides. Place fillets on fried bread rounds and top each fillet with a mushroom cap.

Chicken Pizza

Ingredients for Chicken Marination:
1/2 kg chicken boneless
1/2 tbsp roasted cumin powder
1 tsp white pepper powder
1 tbsp ginger garlic paste
1 tbsp Worcestershire sauce
Salt to taste

Ingredients for Pizza Topping:
Capsicum cut in squares
Butter Mushrooms cut into halves
Black Olives
Green Olives
Mozzarella cheese
Cheddar cheese
Pinch of Oregano
Pinch of Rosemary

Cooking Instructions:
Marinate all chicken pieces in the spices listed above for chicken marination and leave them for 30 minutes. After that you can either steam the marinated chicken or you can shallow fry it. To cook chicken on steam, you have to boil water in a deep sauce pan and place chicken pieces on the strainer and put the strainer over boiling water. Then cover the pan and cook on low heat for 15 minutes until chicken becomes tender. If you want to shallow fry chicken pieces, put 2 tablespoons of vegetable oil in a pan and then put marinated chicken pieces and cook for 10-15 minutes until chicken become dry and tender. Now you have to assemble the pizza. Take a pre-made pizza dough and spread it onto your pizza pan. Now make a layer of pizza sauce on it, put the chicken pieces evenly, make a cheese layer as much as you like and put some pieces of vegetables mentioned is the pizza topping list. In the end, sprinkle some oregano and rosemary to add great pizza odor. Now you can put the pizza pan in preheated oven for 10 minutes at 250 degree centigrade and turn on both upper and lower flame. Take out the pizza after 10 minutes when it turns light brown from sides and all the cheese melts. For right baking, reduce the oven temperature to 200 degree centigrade after 5 minutes and turn off the lower flame as well. It will make your dough soft from inside and have wonderful color on top.

About Tempting Pizza

This is a quick recipe. Dissolve yeast in slightly warm water. Keep it aside for 5 minutes and stir it time to time. Combine flour, salt, sugar and oil in a bowl and knead it but add water/yeast mixture as well. Start kneading the pizza dough carefully to bring flour into the center of bowl. Kneading should be continuous so that the dough remains smooth. If dough looks dry, add a little more water to give moisture. Similarly, if it is sticky, then add more flour. Knead until it is smooth and elastic.

Roll it into a ball and cover with a damp cloth to avoid moisture escape. Let it rest for about 20 minutes at some warm place, with an appropriate distance from the stove. Beat dough with your palm to expand it and to remove gas bubbles which are formed while fermenting. Roll dough gain into a ball and place it in a greased bowl. Cover it with some plastic wrap and store in refrigerator.

Now it is ready to use. Place dough on floured counter top or wooden board. Flatten it with your hands or rolling pin. Push the dough evenly onto the greased cookie sheet or on pizza mould. Form a 12-inch circle with edges thicker than the middle. Apply favorite topping, may be of chicken, mushrooms or olives in desired amount. Bake it in hot oven (475 to 500 degrees) until it gets golden brown. The tasty pizza is now ready to serve. This recipe will work just perfect for you.

Make Guacamole Dip

Assemble the following kitchen items:

  • Cutting board
  • Sharp knife
  • A shallow-lipped dish or bowl, preferably with a flat bottom
  • A potato masher, hand-held is better than an electric whipper

Ingredients (for one batch, feeds 2-4 people as a side dish or dip for chips):

  • 2 Haas avocados*
  • Fresh cilantro (usually comes in a small bunch or plastic bag in the produce area)
  • 2 Roma tomatoes
  • 2 fresh limes (not lime juice)
  • Sour Cream (fat-free is OK)
  • 1 package of Guacamole seasoning (Schilling, McCormick, or Lawry)
  • Cumin (a spice)
  • Your favorite salsa (homemade or favorite brand)
  • Favorite tortilla chips

* Do not use green-skinned “Chilean” avocados. Haas (or “California”) avocados have a very dark skin, almost brown, and the skin has a “wrinkled” appearance. To select avocados that are “ripe” (ready to use), pick up the avocado, hold it in your palm (like you are holding a ball), and squeeze very gently, but with some pressure. The avocado should “give” a little (that is, not feel solid or too firm). If it is “squishy” (really soft), then try another one. Don’t buy too far ahead of time (I like to get them the day before). DO NOT REFRIGERATE prior to making the guacamole.

Making the Guacamole

1. Rinse the avocados. With a sharp knife, but avocado in half. There is a very hard “seed” inside the avocado, so after you’ve sliced it all the way around, grasp the two halves and “twist” to pull apart. You can scoop out the seed with a spoon, then scoop avocado flesh out of the skin and put in the dish or bowl.

2. Pinch off several leaves from the tops of the cilantro and rinse. Trim off stems. Cut through the leaves many times until as finely minced as possible. Scrape into avocado.

NOTE: Cilantro is very potent. Start with just a little bit. After the guacamole has been completely mixed, taste test. If you need more “zest,” then begin to add a little more cilantro and taste. Continue until you have the zesty flavor that is right for you!

3. Rinse the tomatoes. Cut in small pieces and then mince as finely as possible. Add to the avocado.

NOTE: I like to do the cilantro first, and then the tomatoes, without rinsing off the cutting board. This way, you can pick up all the cilantro flavoring that’s still on the cutting board!

4. Cut one lime in half. Take one half and squeeze most of the juice into the avocado.

NOTE: Limes can be very strong, flavor-wise. Start with just half a lime. If you need more of a lime flavor, after making the guacamole, you can squeeze in a little more juice. Be careful! Don’t add too much liquid to the guacamole or it will be too runny!

5. Spoon in a dollop of sour cream (about a soup-spoonful) into the avocado.

6. Open and empty the entire packet of guacamole seasoning into the avocado.

7. Add a “pinch” of cumin to the avocado.

NOTE: Cumin is a very strongly flavored spice. Add in just a little bit at a time until you have the right taste that’s best for you.

8. Add a spoonful of salsa (about a soup-spoonful) to the avocado.

Now that you have all the ingredients in one bowl, begin to mash (with your potato masher). Continue mashing until almost all of the avocado has been mashed smooth (that is, mash until only little chunks of avocado are left, some avocado will be thoroughly mashed like mashed potatoes).