Adobo Glazed Lobster On Filled Black Bean Arepas Recipes

Steps:

• For the Shredded Beef: Cut the beef into small pieces. Add to a large pot along with the green onions and garlic. Add enough water to cover the beef. Bring to a boil, lower to a high simmer and cook until the beef is tender, about 3 hours. (Add more water as needed.)
• Once tender, reserve 1 cup of the cooking liquid and drain the beef, discard the green onion and garlic. Shred the beef and add back to the pot. Add the Sofrito (see recipe below), sazon, garlic powder, Italian seasoning, paprika, salt, cilantro and the reserved 1 cup of cooking liquid. Bring to a simmer over medium heat and cook until most of the liquid has evaporated, about 10 minutes. Set the beef aside.
• For the Plantains: Add enough oil to a large saucepan so it comes up about halfway up the side. Attach a deep fat-fry thermometer and bring to 350 degrees F. Peel the plantain and cut into 1/2-inch-thick slices on the diagonal. Fry batches in the hot oil until golden brown turning as needed, about 3 minutes. Remove with a slotted spoon to a paper towel-lined plate.
• For the Beans: Add the beans, sofrito (see recipe below), garlic powder, Italian seasoning, sazon, salt and cilantro to a large skillet over medium heat. Cook, stirring, enough for the beans to heat and the flavors to meld, about 6 minutes.
• For the Dough: Follow the package instructions on the bag of precooked cornmeal to make enough dough for 6 arepas (see Cook's Note).
• To shape the arepas, grab a portion of dough big enough to fit in your hand and roll it into a ball. Begin to flatten it like the shape and size of a hamburger patty.
• Add enough oil to a large skillet to just coat the bottom. Heat over medium-high. Add as many arepas as you can to skillet without overcrowding. Cook until golden, 5 minutes per side. Repeat if needed.
• Build the arepas: Insert a small, sharp knife into the edge of an arepa and work it slowly to open up a pocket. Once opened, stuff with some shredded beef, then some plantains, then some beans and finally cheese at the very top. Repeat with the remaining ingredients. Take a big bite and enjoy! This is going to be messy but sooo delicious.
• Finely chop the green onions, garlic, yellow onion and pepper together. Heat the oil in a large skillet over medium-high heat. Add the vegetable mixture and cook, stirring, until the onion is soft and translucent. Cool and refrigerate for up to 3 days.

Steps:

• Heat the oil and butter in a large skillet, set over moderate heat until hot. Add the onion, carrot, garlic, salt, and pepper and cook the mixture, stirring occasionally, for 3 minutes, or until softened. Add the mushrooms and cook, stirring occasionally, for 5 minutes. Add the wine and reduce 1 minute. Add the broth, thyme, and rosemary, and simmer, covered, 10 minutes.
• Meanwhile combine cornstarch/arrowroot with the liquid. Add to simmering mixture and stir until thickened. Off the heat, fold in the meat/chicken, peas, corn, and parsley. Correct seasoning, adding more salt and pepper, to taste. Let cool. Filling can be made one day ahead, covered and chilled. Divide the mixture between 5 (1 1/2-cup) individual baking dishes.
• Preheat the oven to 375 degrees F.
• On a lightly floured surface roll out the puff pastry 1/4-inch thick and cut it into 6-inch rounds. Lightly brush the tops of the rounds with some of the egg wash, being careful to not brush the edges or the pastry will not puff. Invert the rounds onto the baking dishes, pressing edges onto rims to secure. Brush tops of pastry with additional egg wash. Cut 3 small steam vents in the tops of the pastries.
• Arrange baking dishes on a baking sheet and bake for 20 to 25 minutes, or until pastry is puffed and golden and filling is bubbling.
• Serve with mixed baby greens salad with red and yellow pear tomatoes.

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F.
• Stir together 2 1/2 cups lukewarm water and 1 1/2 teaspoons salt in a large bowl. Gradually add the corn meal into the water, using your fingers to stir and combine, until a soft and moist dough forms.
• Divide the dough into 8 golf ball-size balls and pat each into a patty about 5-inches wide and 1/4-inch-thick.
• Put a cube of mozzarella in the center of each patty. Fold the dough over the cheese, making sure the cheese is completely covered and sealed. Pat it back down until 3-inches wide and 1/2-inch-thick (see Cook's Note).
• Heat the oil in a large skillet over medium-low heat until shimmering. Working in batches, cook the corn patties, until golden brown, about 5 minutes per side (making sure the oil is hot for each batch). Transfer to a cooling rack set on a rimmed baking sheet and bake until the edges are crisp and golden, about 10 minutes.

Steps:

• Tomato Soup: In a saucepan, heat oil. Sweat onions, ginger, garlic, and green onions until glossy, about 1 to 2 minutes. Add lime leaf and lemongrass. Continue to sweat another minute. Add the tomatoes, and tomato paste, and season with salt, pepper, and sugar. Bring to a boil and lower to a simmer. Cook for 10 minutes. Remove the lime leaf and lemongrass. Transfer to a blender, add butter, and chile oil, and process to a puree. Strain through a chinois and chill over a bowl of ice. Reserve.
• To make the Pea Soup: In a saucepan, heat oil. Sweat onions, ginger, garlic, and green onions until glossy, about 1 to 2 minutes. Add Thai basil and coconut milk. Bring to a boil, lower to a simmer, and add peas. Season with salt, pepper, and sugar. Simmer for 5 minutes. Remove Thai basil. Transfer to a blender, add butter, and process to a puree. Strain through a chinois and chill over a bowl of ice.
• To prepare the Lobster Salad: In a bowl, combine the lobster meat, mango, and Thai basil. Add 1/4 cup of Asian vinaigrette and season with salt and pepper. Chill until ready to serve.
• To serve: Place a 2-inch mold ring in center of soup plate. Spoon the lobster salad inside the ring. Press to mold. Ladle the soups on each side of ring. Decorate soup by placing a spoonful of contrasting soups over plated soups. In a bowl, mix the herbs and micro greens with Asian Vinaigrette. Season with salt and pepper. Top lobster salad with micro green mixture and a slice of fried lotus root. Carefully remove ring. Serve immediately.
• In a small bowl, whisk together the vinegar, sesame oil, peanut oil, soy sauce, and lemon juice. Season, to taste, with salt and pepper. Reserve until ready to use.

Steps:

• In a large soup pot or Dutch oven, saute the onions, garlic, and celery in the olive oil over medium heat for 5 minutes. Add the crab boil seasoning, lemon pepper seasoning, and Worcestershire sauce. Stir until all the vegetables are coated with seasoning and spices. Add all the other ingredients except for the crab. Simmer over low heat until potatoes are soft, 45 minutes to 1 hour.
• While the soup is cooking, pick through the crab meat just to ensure that all shells are removed. Stir in crab the last 10 minutes of cooking.

Steps:

• Boil lobster for 15-18 minutes in salted water. Shell the lobster and cut into pieces.
• Add 1 tbsp oil to a wok and heat to high heat. Add in garlic, ginger, thai pepper and black beans and stir fry for 1 minute. Add in bell peppers, onions and scallions, stir fry for 2 minutes more.
• Add in chicken broth, oyster sauce, soy sauce, oil and cooking wine. Combine cornstarch and water together in a small bowl, then stir it inches.
• Add the lobster pieces and stir fry in sauce to heat through.
• Serve with steamed white rice or rice vermicelli.