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| A colorful table makes for a lot of fun, no matter what the occasion! I decorated our table with my colorful pepper filled bowl with a inner vase filled with beautiful red tulips! (Last Wednesday's blog, "Para de Fiesta! Cinco de Mayo"!) I added two bottles of tequila, a sombrero, some colorful beads and two magnums of Mexican wine, given to us by our guests....now that's a nice gift!! |
Lobster Taco:
- 2 1/2 pound lobster, (if you buy this big split it in half after par boiling)
- Canola oil
- Salt and freshly ground black pepper
- 3 green onions (dark and pale green part) thinly sliced
- 8 (6-inch) corn tortillas (wrapped in foil and warmed)
- 1 1/2 cups shredded Monterey Jack cheese
Heat grill to high. Brush the lobster flesh with some of the canola
oil and season with salt and pepper, to taste. Put on the grill, flesh
side down, and grill until slightly charred and just cooked through,
about 5 minutes. Remove the meat from the shell and coarsely chop. Put
the chopped lobster into a bowl, along with the green onions and mix to
combine.
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| My lobster tail was small, so I just grilled it without par boiling or splitting. |
Put the tortillas on a flat surface and evenly divide the cheese over the surface. Put a few heaping tablespoons of the lobster in the center. If desired put the Chipotle aioli inside (recipe below).
Fold the tortillas over, brush the tops with oil and grill, oil side down, until slightly charred, about 1 minute. Brush the top side of the tortillas with oil, flip over and continue grilling until slightly charred and cheese just melts. Arrange the tortillas on a serving platter and garnish with cilantro. I did not grill my tortilla, it was so yummy, I just ate it!!
I love this sauce and use it on my shrimp or
lobster tacos. But, let your imagination go, it would be good on fish,
chicken ....let it go!! Warning, it's spicy!! But, OH SO YUMMY!!
Easy Chipotle Aioli
- 1 can Chipotle en Adobo
- 1 c. Mayonnaise
- 1 T. Agave (can sub honey)
- Lime Juice to taste
- Lime Zest
- Salt
Place all ingredient in blender and puree until smooth. Season to taste. The lime cools it down....a bit.
Mexican Chocolate
Mexican
chocolate is made from dark, bitter chocolate mixed with sugar,
cinnamon, and sometimes nuts. The end result is a "grainy" less smooth
product. Chocolate is frequently purchased in "disks" although it is
also available in bars and syrups. Living in Mexico opened many new doors for me, one was learning authentic Mexican cooking. I created this recipe, using the chocolate that is readily available in Mexico. You may find it in the Latino section at your grocery or if you are lucky enough to live where there is a Mexican mercantile, they will have it. I bought Ibarra, but, there is also, a brand name Nestle.
Juanna's chocolate flan
(Joan's)
1 c. sugar
1 14 ounce can sweetened condensed milk
1 can milk (use can from above)
3 eggs
2 tsp. vanilla extract
1 tablet/disk Ibarra grated (It will come in disks, that are semi perforated into wedges)
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| The Ibarra disk is in front. I used fat free half and half instead of milk, because, it was what I had in the refrigerator. You can go up or down by one in most recipes. Example: whole milk to half and half; whole milk to 2% milk, in most cases, it will work fine! |
Spread the sugar in a pan and cook over med/high heat until the sugar melts. Swirl the pan over the heat for 10 minutes or until the syrup darkens to a medium amber color; do not stir.
Watch it carefully, as the caramelizing sugar darkens fast and can quickly burn. Remove from heat and immediately divide it between your custard cups. Place the cups in a roasting pan.
Preheat oven to 325 F. Combine the condensed milk, milk and the chocolate in a pan and heat (do not let it boil), just allow the chocolate to melt.
Beat the eggs separately, then add some of the hot mixture to the eggs, then whisk into the remaining milk. Strain, add the vanilla and divide between the custard cups.
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| Swirling using just my hand, DO NOT USE SPOON! |
Preheat oven to 325 F. Combine the condensed milk, milk and the chocolate in a pan and heat (do not let it boil), just allow the chocolate to melt.
Beat the eggs separately, then add some of the hot mixture to the eggs, then whisk into the remaining milk. Strain, add the vanilla and divide between the custard cups.
Place the roasting pan with the custard cups on a center rack in the oven and pour boiling hot water until it reaches halfway up sides of cups. Bake for 30-35 minutes, until set. Remove from roasting pan and allow to cool. Refrigerate for at least 2 hours. can be made a day ahead.
To serve, turn out flans onto plates (you may need to dip the bottom of each ramekin in hot water to loosen the caramel) The caramel will pour out and serve as the sauce.
* If you can't find the Ibarra, use dark chocolate and add a cinnamon stick to the milk when heating it up.
*If you find the Mexican chocolate, there are other uses, including mole and making hot cocoa.
Tortilla chip request!
Tortilla chip request!
I had several viewers notice on Wednesday's blog "Para de Fiesta! Cinco de Mayo" that I had homemade tortilla chips. Good catch! It's easy chica's!!!! And once you make the home made version, there's no going back!! I notice a big difference in the flour tortilla's, they are puffy, crispy and OH SO YUMMY!!!
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Canola oil
Flour or corn tortilla's
Cut the tortilla's into wedges!
Fry the wedges in hot oil. When I am frying for a crowd, I use a deep fryer that my children bought for me. In this case, I was frying for Wee Bear and I, so I just used a skillet. Remember to fry on a back burner, if you have children or pets.
Drain on paper towels and finish with sea salt!
There's a fine line between Saturday night and Sunday morning.....be
sure to respect it! Do not operate seaplanes, sailboats, heavy machinery
or other motorized vehicles while consuming margarita's!!
Tener un divertido fin de semana! Celebrate!
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