Saturday, November 30, 2013

American Lobster | Langosta a la Americana

Nitza has a bunch of lobster recipes to go through and I started with Langosta a la Americana. The flavors are quite complex, using Salsa Marinara and Salsa Española Rápida as the base. I had already made the Marinara Sauce a while back, but getting to knock out two recipes in one with the Española Sauce made this an attractive one to try.

I used lobster tails in the recipe, which made everything easier. The best part was seeing the tail turn a gorgeous red as it simmered in the sauce. Very pretty.

It was a sign of the deep flavors to come once the dish was ready, served atop Killer Rice.

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311 : Langosta a la Americana


2 cups Marinara Sauce
1/2 cup Salsa Española Rápida
4 Tablespoons butter
1 small yellow onion
1 garlic clove, minced
1 bay leaf
3/4 cup cooking wine
6 lobster tails

1. Melt the butter and fry the chopped onion in a pot.

2. Add the bay leaf and shell from one of the lobster tails.

3. Add 1/4 cup of the cooking wine.

4. Add the two sauces and cook over low heat for 30 minutes.

5. Remove the meat from the tails and chop into bite-sized pieces.

6. In a separate pot, cook the lobster meat with 1/2 cup of the cooking wine for about 10 minutes.

7. Strain the sauce (or just remove the lobster shell and bay leaf if you want it with a thicker texture) and incorporate the lobsters and cooking wine.

8. Simmer for ten minutes.

Serve warm over killer rice.

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310 : Salsa Española Rápida


2 teaspoons butter
1 Tablespoon flour
1 cup consommé (beef broth), canned
1 bay leaf
2 Tablespoons cooking wine
1/4 teaspoon Kitchen Bouquet

1. Melt the butter in a small saucepot.

2. Dissolve the flour in the beef broth and add to the melted butter in the pot.

3. Add the bay leaf and stir for two minutes.

4. Add the cooking wine and Kitchen Bouquet and bring back up to a boil.

5. Lower heat and keep warm until ready to use.

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Ham Surprise | Sorpresas de Jamón

Any recipe that has "sorpresa" or "surprise" in the title is usually a sign of strangeness. My cousin, Georgette, has a signature dish, Spaghetti-O Surprise. I've never had it, I'm not sure if anyone besides her husband, Carlos, has had it, actually. But it is legendary since that's the only dish Georgette has made at home. I think she made it for him while they were dating.

There always seems to be a bit of folklore and embellishment in Surprise Dishes. This dish, on the other hand, is just plain out of this world. I used Honey Baked Ham because we had leftovers from Thanksgiving. That sweet ham, plus the little soufflé that tops each serving, is just insane. And easy. Perfect for a party. Maybe a surprise party.

Click here for the full recipe.

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309 : Sorpresas de Jamón


8 slices bread
8 slices ham
2 egg whites
3/4 cup mayonnaise
2 teaspoons yellow mustard

1. Preheat oven to 450 degrees.

2. Beat the egg whites until soft peaks form.

3. Fold-in the mayo and mustard to the egg whites, gently.

4. Lay down the slices of bread on a cookie sheet and top with the ham slices.

5. Top each ham slice with the egg white mixture and place in the top rack of the oven.

6. Bake for 5-8 minutes, until tops are golden.

Serve warm.

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