From my Kitchen to your Table

Sofrito y Shrimp a la Criolla by Chef Rango - Orlando Florida

1st Good Cook - Crab Meat Rollatini - with Chef Rango

from my kitchen to your table recipes (+playlist)

Lobster Corn Dog with Sweet Chilli Aioli

Ingredients: 

3/4 cup yellow cornmeal

3/4 cup all purpose flour

1.5 tsp baking powder

1/2 tsp baking soda

1 tsp sugar

1/2 tsp salt

1/8 tsp nutmeg

2 tsp old bay seasoning 

3/4 cup buttermilk

2 eggs

4 lbs. lobster meat, chunks 

all purpose flour, for rolling

vegetable or peanut oil, for frying

Directions:

Preheat the fryer to 350F. To make the batter, whisk to combine the cornmeal, flour, baking powder, baking soda, sugar, salt, old bay and nutmeg. In another small bowl, whisk to combine the buttermilk and eggs, and mix this into the dry ingredients until there are no more streaks of flour, but be sure to leave lumps in the batter (do not stir those out, as you may over mix). Transfer the batter to a tall glass.

Skewer the lobster meat with a wooden sticks and dredge lobster meat in enough flour to coat, then shake the excess off. Dip the floured lister meat  into the batter and put them straight into the fryer for about 3 minutes, but be sure not to overcrowd your fryer. The lobster corn dogs are done when the exterior is golden brown.

Serve the lobster corn dogs with a sweet chilli aioli sauce if desired. Buen Provecho!

Crab claw sauce

Ingredients:

1 cup mayonnaise

1⁄4 cup prepared Dijon mustard

1⁄4 cup prepared horseradish

4 tbs cilantro, chopped

1/2 red onion, small diced 

1 tsp. hot sauce

1 tsp. fresh lemon juice

32 large stone crab claws, chilled

1. Make the mustard claw   sauce by mixing together mayonnaise, mustard, horseradish, cilantro, onion, hot sauce, and lemon juice in a bowl.

2. Crack shells of stone crab claws with a hammer or the dull side of a cleaver. Serve with mustard sauce and lemon wedges.

Jumbo Crab Ceviche salad avocado and jicama salsa

Ingredient:

1 1/2 pounds lump crabmeat, picked through for shell

1/3 cup fresh lime juice

2 cups diced Roma tomatoes

1/2 cup diced avocado

1/2 cup diced jicama

1/3 cup diced white onion

1/4 cup freshly chopped cilantro 

1 teaspoon hot sauce, or more, to taste

Salt and freshly ground black pepper

Directions:

Combine all of the ingredients in a large bowl and toss to combine.

 

Crostini: 

Olive oil

1 baguette, sliced crosswise into 1/2-inch thick rounds or ovals

2 peeled garlic

Directions:

Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Brush olive oil all over both sides of bread slices. Place bread on hot pan and cook 1 to 2 minutes per side, until golden brown. While still warm, rub garlic cloves all over bread. Serve bruschetta with ceviche.