Three Summer Recipes
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CHIMICHURRI ARGENTINE
HERB SALSA TRADITIONALLY
SERVED WITH GRILLED BEEF ½
LB CHOPPED PARSLEY 1
BUNCH CHOPPED CILANTRO 2
TBLSP CHOPPED MINT 2
TBLSP CHOPPED JALEPENO PEPPERS 4
TBLSP SHERRY VINEGAR 2
TBLSP CHOPPED GARLIC ZESTY
JUICE OF 2 LEMONS 2
CUPS OLIVE OIL 1
tsp KOSHER SALT 1
tsp PAPRIKA WATERMELON
SALSA MAY
BE SERVED ON GRILLED CHICKEN, PORK OR FISH SERVES
8-10 SKIN,
CORE AND QUARTER 1 PINEAPPLE, THEN GRILL. DICE
THE GRILLED PINEAPPLE AND COMBINE WITH: 4
CUPS DICED, SEEDLESS WATERMELON 2
DICED MANGOS ½
CUP DICED RED ONION ½
CUP CHOPPED CILANTRO 1
CUP DICED JICAMA 1
BUNCH DICED GREEN ONION 3
TBLSP LIME JUICE DASH
OF KOSHER SALT DASH
OF PEPPER DASH OF HOT SAUCE
LOBSTER-TORTILLA SOUP SERVES
4 STEP ONE PREPARE LOBSTER AND STOCK BRING
8 QUARTS OF WATER TO A BOIL ADD 1 TBLSP. KOSHER SALT ADD 2 1 ½ LB. LOBSTERS, COVER AND SIMMER 10 MINUTERS OR
TILL BRIGHT RED AND COOKED THROUGH. REMOVE LOBSTER, DRAIN AND LET COOL. SAVE
WATER. REMOVE TAILS AND CLAW MEAT, CUT INTO SMALL DICE COVER AND
CHILL. ROUGHLY CHOP SHELLS AND SAUTE IN 2 TBLSP. OLIVE OIL WITH 1
SMALL DICED ONION ½
CUP DICED CELERY ½
CUP DICED CARROT STIR FOR 5 MINUTES, THEN ADD 1
TEASPOON MINCED GARLIC ½
TEASPOON WHOLE BLACK PEPPER ½
TEASPOON THYME STIR 1 MINUTE MORE, THEN ADD 4 CUPS LOBSTER BOILING
LIQUID SIMMER ALL 30 MINUTES. STRAIN AND RESERVE. STEP TWO
PREPARE SOUP SAUTE
IN 2 TBLSP. CANOLA OIL 1
SMALL ONION DICED 4
CORN TORTILLAS JULIENNED COOK FOR 5 MINUTES TILL TORTILLAS ARE SOFT, THEN ADD 1
TEASPOON MINCED GARLIC 1
TBLSP. CHOPPED FRESH CILANTRO ½
TBLSP. CUMIN ½
TBLSP. CHILI POWDER 1
BAY LEAF ADD THE RESERVED LOBSTER STOCK 4
CUPS PUREED YELLOW TOMATOES 1
TEASPOON KOSHER SALT ½
TEASPOON CAYENNE PEPPER SIMMER ALL 30 MINUTES, PUREE TILL SMOOTH, RETURN TO LOW
HEAT TO KEEP WARM STIR IN 1/4 CUP HEAVY CREAM. TASTE FOR SEASONING. STEP THREE
PREPARE LOBSTER GARNISH TOSS
THE RESERVED DICED LOBSTER IN A SMALL BOWL WITH 1
DICED AVOCADO 1
TBLSP. CHOPPED FRESH CILANTRO 1
TBLSP-. DICED TOMATO DICED
JALAPENO TO TASTE PRESENTATION DIVIDE LOBSTER GARNISH INT 4 SIX OUNCE RAMEKINS, TURN
UPSIDE DOWN INTO 4 WIDE SOUP BOWLS . POUR SOUP AROUND RAMEKINS. REMOVE
RAMEKINS TO SHOW DOMES OF LOBSTER HOLDING THEIR SHAPE IN THE MIDDLE OF
SOUP. Note: THIS SOUP IS BEST IN SUMMER WHEN RIPE YELLOW
TOMATOES ARE AT PEAK.
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