October 31, 2017
Maine Lobster and Mango Quesadilla with Tomatillo Salsa Recipe
By: The Culinary Institute of America
Chef Scott Samuel from The Culinary Institute adds grilled mango to the quesadilla to complement the sweet flavor of the Maine Lobster.Yield: 10 PortionsIngredients:For the Jicama Salad2 oranges, cut into segments 1 cup jícama bâtonnets1 Tablespoon cilantro, choppedTo taste lime juiceTo taste salt and pepperFor the Roasted Tomato-Serrano Salsa1-1/2 pounds ripe tomatoes, medium-large1-1/2 Tablespoons vegetable oil1 white onion, small, thinly sliced1 serrano chile, chopped3 Tablespoons lime juice, more to taste2 Tablespoons cilantro, chopped1/2 teaspoon saltFor the Jalapeño-Cilantro Butter1 cup cilantro leaves, loosely packed1/2 cup butter at room temperature1 Tablespoon lemon juice1 teaspoon lemon zest, finely chopped2 cloves garlic, minced2 jalapeño peppers, roasted, peeled, seeded, and diced1 teaspoon salt1/4 teaspoon ground black pepperFor the Quesadilla2 cups Teleme cheese2 cups jack cheese, grated1/2 cup green onion, finely chopped2 Tablespoons cilantro6 quarts water1 Tablespoon salt4 Maine lobsters, 1-pound each8 flour tortillasDirections
Step 1For the grilled mangoes: Preheat the grill to high. Peel and slice mango into disks; cut the remaining mango and chop finely. Grill each mango slice with a little salt until you have nice marks, about 3 minutes per side. Remove, cool, and cut into dice.Step 2For the cilantro butter: Combine the cilantro, butter, lemon juice, lemon zest, minced garlic, and roasted jalapenos in a Cuisinart and process until combined. Add the salt and pepper and pure again until very smooth. Keep at room temperature while preparing the quesadillas.
For the roasted tomato-serrano salsa: Roasting the tomatoes on a griddle: Line a griddle or heavy skillet with aluminum foil and heat over medium heat. Lay the tomatoes on the foil and roast, turning several times, until blistered, blackened, and softened, about 10 minutes.
Step 4Roasting the tomatoes in a broiler: Lay the tomatoes on a baking sheet and place about 4 inches below a very hot broiler. Roast until blistered and blackened on one side. Flip the tomatoes and roast the other side. Cool and peel, collecting any juices with the tomatoes. Coarsely purée tomatoes and juices in a food processor or blender.Step 5In a medium-size saucepan, heat the oil over medium heat. Add the onion and fry until deep golden, about 8 minutes. Add the tomatoes and chopped chile and simmer 15 minutes or so, stirring often, until reduced but not dry. Season to taste with lime juice, cilantro, and salt.Step 6For the quesadillas: Spread a little of the cilantro butter on each side of two tortillas. Sprinkle a few mango pieces on one tortilla, some of the cooked lobster, and little jack cheese, and the chopped green onion. Top with the other tortilla and cook in an oiled pan on each side for about 3 minutes.Remove and cut into quarters. Serve with the salsa verde, and a sprig of cilantro
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