Grilled Lime Tortillas Recipe
Yield: 4 Servings
PATTI VDRJA ===================
4 T butter (or margarine)
1 t lime peel,Grated
4 t lime juice
4 10 flour tortillas
Heat margarine until melted. Stir in lime peel and lime juice. Brush
on
bith sides of tortillas. Grill tortillas 5-6" from medium coals,
turning
once, until golden brown. Sprinkle with salt if desired. Cool slightly;
break into pieces. NOTE: If there isn't room on your grill for 2 large
tortillas, cut them into 6 wedges before grilling.
Grilled Lobster Dinner
Yield: 2 Servings
4 medium ears corn
2 large garlic cloves,smashed
1/8 t cayenne pepper
1 large live lobster,Halved
1 lemon wedges
1 stick butter (4 oz.)
2 t fresh oregano,Minced
1/2 t salt
1 T olive oil
12 littleneck clams,scrubbed
Light grill. Fill large bowl halfway with cool water. Add ears of
corn with husks intact, let soak for 20 minutes. In small saucepan,
combine butter and garlic and melt over low heat. Stir in oregano,
cayenne, and 1/2 teaspoon salt. Cover and set aside. Using blunt edge
of knife, crack lobster claws and knuckles in 2 spots on 1 side
without crushing meat. Brush shell of lobster body and uncracked side
of claws and knuckles with olive oil. Place lobster pieces cracked
side up on platter, brush with some reserved herb butter. Drain ears
of corn and place on center of grill. Cover and grill for 5 minutes.
Add lobster pieces, cracked side up, cover and grill, occasionally
brushing with herb butter, for 15 minutes. Brush ears of corn
thouroughly with fresh water and rotate slightly to blacken evenl.
Add the clams to the hotest spot on the grill. Cover and grill about
5 minutes, until clams open. Leave unopened clams on grill while
transferring opened clams, corn and lobster to a large platter. Using
tongs, check lobster for doneness by pulling up the tail meat and
ckecking underside; it should be firm and dark orange; return to
grill if required (DO NOT OVERCOOK!). Remove remaining clams from
grill, discard any unopened. Brush the clams and lobster tails with
more herb butter. Peel and discard husks and silks from corn; brush
with herb butter. Garnish with lemon wedges and serve; pass remaining
butter for dipping.
Grilled Lobster With Warm Corn~ Chanterelle A
Yield: 4 Servings
: lobster:
1/4 lb butter, -- melted
10 leaves fresh basil, coarsely
: chopped
4 1 1/2lb lobsters
: Salt
: Pepper
: Salad:
3 strips bacon, -- jullienned
6 TB olive oil
1/4 lb Chanterelles
: Salt
: Pepper
3 ears corn, -- kernels
: removed
1 red onion, -- diced
1 yellow pepper, -- finely
: julienne
1 red pepper, -- finely
: julienned
2 heads frisee
2 TB sherry vinegar
1 TB chopped chives
Lobster: In bowl stir basil into melted butter. Steam or broil
lobster for about 4 minutes. To stock the cooking process shock the
lobster with cold water. Allow lobster to cool. Heat grill to a
moderately high heat. Split lobsters in half. Remove meat from claws.
Lightly brush meat with basil butter and place lobsters on grill,
meat side down for 3 - 4 minutes. Turn over, and brush meat liberally
with more butter and continue grilling for 3 - 4 minutes with shell
side down, until shell is bright red. At that time place claw meat on
grill and cook for 3 - 4 minutes. Remove lobster from grill. Serve
with salad.
Salad: In large non-stick pan cook bacon until crispy. Drain and set
aside. In same pan heat 1 tablespoon olive oil and saute Chanterelles
until golden brown. Season lightly with salt and pepper and set
aside. Add another tablespoon of oil to the pan. Add corn and onion
and cook for 2 - 3 minutes, until the corn is cooked and the onion is
tender. Add peppers and toss until peppers are warm. Add mushrooms
and frisee to pan. Toss for 1 minute. Add remaining oil, vinegar and
salt and pepper to taste. Toss together until frisee just begins to
wilt. Add bacon and serve with lobster
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