Custom Creation#17(aka Le Petit Gourmand;) |
|
 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
|
This recipe came about after a co member made a lil quip about his favorite ingredients and what could I do with them...he didn't actually challenge me, but I still took it as one! His items were asparagus, mushrooms, ripe olives, thick tortillas, lobster and bacon! Read more ! Here's what I did with it... Ingredients:
1 lb cooked lobster meat(can sub cooked crawfish meat) |
24 asparagus tops |
6 large fresh mushrooms, whole |
3 slices bacon, fried crisp and broken into very small pieces |
1/2 cup olive tapenade(recipe follows, or your favorite) |
3-4t melted(clarified is even better) butter |
12 2inch diameter, about 1/2inch thick fried tortillas(recipe follows, or use your own) |
salt and pepper |
1t olive oil |
for tapenade |
1/2 cup kalamata olives(measured whole) |
1 roasted red pepper |
1t capers |
1 clove garlic |
1t olive oil |
squirt of lemon or lime juice |
1t fresh cilantro |
for tortillas |
2 cups instant mesa |
2 cups room temperature water |
1t salt(yes, really) |
2t flour |
oil heating for frying |
Directions:
1. For Tortillas
2. Combine all ingredients in glass bowl, mixing with wooden spoon until just mixed. See Photo
3. With wet hands, work dough between your hands to kneed it, for about 10 minutes, creating a smooth ball. Dough will not get elastic as bread doughs, do See Photo
4. Pinch off dough and form to create 2 inch rounds, about 1/2 inch thick. Smooth edges and surfaces as much as possible.
5. Deep fry in hot oil until golden brown, about 5 minutes.
6. Drain on paper towels or paper bag
7. For Tapenade
8. Add all ingredients to food processor and process into small chunks, evenly.
9. For Mushrooms
10. Slice mushrooms on mandoline
11. Drop into hot oil and fry until golden brown, about 1 minute. See Photo
12. Drain on paper towel or paper bag. See Photo
13. For Asparagus
14. Toss spear tops with olive oil and sprinkle with salt and pepper.
15. Broil for about 5 minutes until tender and tops are crisp.
16. For Lobster
17. Toss lobster meat in clarified butter and let rest while preparing to stack the finished dish. See Photo
18. To Stack
19. Place 2 asparagus tops crosswise on each tortilla See Photo
20. Top with slightly drained lobster meat. See Photo
21. Add about 1 teaspoon tapenade to lobster See Photo
22. Top with a few slices of fried mushroom
23. Sprinkle with a few pieces of bacon
|
|