October 22, 2017
Vacation in Your Mouth RecipeBy: Chef Kerry Altiero, Café Miranda
“I get my vacation any old time by eating the foods of warm places. If you want to brighten up a winter party, serve this cocktail of Maine Lobster with chile peppers, lime and Asian-inspired flavors. Serve it in martini glasses or in a bowl, with pieces of romaine to scoop up the salad. If you want extra spice, sub jalapeño peppers or Thai chiles for the poblanos.”– Chef Kerry AltieroServing Size: 2Ingredients:4 oz cooked Maine Lobster meat1 poblano pepper, seeded and minced2 scallions, green and white parts, sliced on the biasJuice of 2 limes2 tbsp extra-virgin olive oil1 tbsp Thai fish sauce6 leaves basil, preferably Thai, shredded4 sprigs cilantro¼ cup Thai bean thread or rice vermicelli noodles, soaked and chopped randomlyGARNISHESPinch of kimchi flakes1 tsp black sesame seeds2 sprigs cilantro2 thin rounds of lime10 leaves romaine lettuceDirections:
Step 1.Mix together everything but the garnishes. Spoon the mixture into martini glasses. Make sure to include all of the good salty lime juice. Sprinkle with the kimchi flakes, black sesame seeds and cilantro. Garnish with a lime round on the edge of each glass. Place the glasses on a plate and arrange the romaine leaves around them, attractively. Fill leaves with mixture—crunch!
Step 2.A nice Moscato with a little bit of sweet goes well with the spicy flavors. Or perhaps enjoy with a nice simple beer such as a Sebago Saddleback Ale.
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