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How To make Warm Lobster Taco with Yellow Tomato Salsa
4 Whole lobsters (1 lb each)
3 tb Corn oil
6 Whole flour tortillas, 7
-inches each 1 c Tillamook Jalapeno Jack
-cheese, grated 1 c Spinach leaves, shredded
Yellow Tomato Salsa: 4 c Yellow cherry tomatoes or 1
-lb yellow tomatoes 1 Whole shallot, large, finely
-minced 1 Whole garlic clove, finely
-minced 2 tb Fresh cilantro, finely
-minced 1 tb Champagne or white wine
-vinegar 2 Whole Serrano Chilies,
-seeded and minced 2 ts Lime juice
Salt to taste 1 tb Maple syrup (if tomatoes
-aren't sweet) To make Yellow Tomato Salsa, in a food processor, using steel blade, process tomatoes until well chopped. Don't puree. Combine tomatoes and their juices with shallot, garlic, cilantro, vinegar, chilies, lime juice, salt, and mix well. Add maple syrup, if needed, to balance flavor and slightly sweeten. Cover and refrigerate for at least 2 hours or until very cold. To make taco, fill large stock pot with lightly salted water and bring to a boil over high heat. Add lobsters and cook for about 8 minutes or until just done. Drain and let lobsters cool slightly. Remove meat from lobster tails, careful not to tear it apart. Cut meat into thin medallions (or medium size dice, if meat breaks apart). Heat oil in medium saute pan, over medium heat and saute lobster medallions until just heated through. Spoon equal portions warm lobster medallions into center of each warm flour tortilla. Sprinkle each with equal portions of grated cheese and shredded spinach. Roll into cylinder shape and place each one on warm serving plate with the edge facing bottom. Surround the taco with Yellow Tomato Salsa.
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The third best way to eat a sushi bake
30 MINUTE SUSHI BAKE⤵️
Makes 3-5 serving
1/2 lb salmon, seasoned to preference
1/2 lb imitation crab, shredded & cut into smaller pieces
3 oz cream cheese
1/4 cup Japanese mayo
1 TBSP sriracha
2-3 cups cooked rice
2 TBSP rice vinegar
Furikake / shredded seaweed
1. Season salmon to preference. I seasoned mine with garlic powder, salt & black pepper. And then airfry at 400 for 9 mins. If your salmon is thicker, you may have to cook more
2. Then shred salmon and add it into your shredded imitation crab.
3. Then add the rest of your ingredients: cream cheese, Japanese Mayo & sriracha. Combine well and set aside.
4. Combine 2-3 cups of cooked rice with 2 TBSP rice vinegar. Mix well. Then pour rice into an oven safe dish and flatten it/ create an flat - equal surface.
5. Top the rice off with shredded seaweed or furikake. I used 3 seaweed sheets
6. Then top your rice + seaweed off with your salmon mixture and spread it evenly
7. Bake at 380 for 10 mins (broil for 2-3 mins optional)
8. I served my sushi bake wrapped in seaweed. I also like to at cucumbers and/ or avocados into the wrap but I didn’t have any☹️ Bon Appétittites
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How to make a restaurant quality omelette at home quickly and easily
I used 3 fresh eggs at room temp, salt and pepper, chopped red onions, chopped spinach, spicy Italian salami, a bit of cream, shredded cheddar, and cooked it all over a medium hot pan with a generous serving of butter. You can of course change up the spinach, onions and salami for your own favourite ingredients. An omelette is basically a blank canvas for your own culinary creativity. Here’s a tip: as the eggs set underneath, gently pull the eggs from the sides and tilt the pan so the liquidy top runs into those pockets. This ensures the eggs are cooked straight through.
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This video contains a recipe a recipe for a Homemade Jakes Perfect Sandwich From Adventure Time. Watch this video Homemade Jakes Perfect Sandwich from Adventure Time shorts and see how it is done.
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