Posts Tagged With: crabmeat

Crabmeat Stuffed Avocados

Chilean Entree

CRABMEAT STUFFED AVOCADOS

INGREDIENTS

2 large avocados
6 ounces crabmeat
2 tablespoons minced bell pepper
2 tablespoons minced celery
2 teaspoons lemon juice
¼ cup mayonnaise
⅛ teaspoon pepper
¼ teaspoon salt
1 tablespoon minced shallot or onion
4 leaves lettuce
6 olives

Serves 4. Takes 35 minutes.

PREPARATION

Peel avocados and cut them in half lengthwise. Remove pits. Add crabmeat, bell pepper, celery, lemon juice, mayonnaise, pepper, salt, and shallot to mixing bowl. Mix with fork until crab mix is well blended. Shred lettuce.

Arrange lettuce evenly over 4 plates. Fill avocado hollows with crab mix. Top avocado halves with neat little mounds of remaining crab mix. Cut olives in half. Garnish each avocado half with 3 olive haves. Place filled-and-topped avocado halves on shredded lettuce.

TIDBITS

1) The early peoples of Central America subsisted on avocados. The tribes living along the Pacific coast of South America lived on potatoes. Naturally, no one likes to eat only potatoes or even just avocados. So, soon a lively avocado-potato trade developed. Then culinary ingenuity propelled these peoples into a golden age with the harnessing of corn into tortillas. Before long a brilliant mind, Chef Ozomatli, constructed the first potato taquito with guacamole sauce.

2) This golden age didn’t last. Robbers ambushed the potato and avocado traders. To meet this threat, the great Aztec empire arose around Mexico. Its armies threw volley after volley of avocado pits at the heads of the robber gangs until the thieves broke and fled. The Incan warrior, however, was invulnerable in his suit of potatoes. These innovations were enough to maintain the great empires until the arrival of the musket carrying, metal-armor wearing Conquistadors.

3) In desperation, local chieftains attempted to attack the Spanish fleets by making canoes out of gigantic avocados. Unfortunately, crabs ate these vessels as soon as they put out to sea. Resistance collapsed. Spain would rule this corner of the world for 300 years. This dish commemorates the destruction of the avocado fleets by the crabs. So some good came out of all this turmoil.

 

Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, history, international | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Mauritian Napolitaines

Mauritian Dessert

SIMPLE NAPOLITAINES
(Sandwich Cookies)

INGREDIENTS

1 cup butter, softened
2 cups flour (3 more tablespoons later)
3 tablespoons flour
3 tablespoons raspberry jam
2 9-ounce bottles pink cookie icing (Not cake icing)

SPECIAL UTENSILS

electric beater
1 cookie sheet
parchment paper
1½” cookie cutter (Must be a cookie cutter)
sonic obliterator

Makes 20 cookies. Takes 3 hours 30 minutes.

PREPARATION

Preheat oven to 335 degrees. Add butter and 2 cups flour to large mixing bowl. Blend with electric beater set or medium until butter and flour form a dough ball. Sprinkle 3 tablespoons flour on flat surface. Roll out dough until it is about ⅓” thick. Cut out dough circles with 1½” cookie cutter. Make them as level and smooth as you can. (I cannot stress this enough. Smooth cookie sides will make proper icing much easier later.) Cover cookie sheets with parchment paper. Place dough circles on parchment paper.

Bake dough circles at 335 degrees for 20 minutes or until the middle of a circle is no longer soft when pressed. Don’t let the circles turn brown! They should remain pale. Gently life parchment paper with circles and let cool on a wire rack or plate. (Leave circles on parchment paper.)

Once circles have cooled completely, spread ½ teaspoon raspberry jam over a baked circle. Gently place another circle over the jam to make a cookie. Repeat until all circles have been used.

Put cookies on large plate. Do not let them touch each other. Pour icing from bottles over cookies. Make sure to pour icing over the edge of the cookie tops so that the icing will flow down and coat the sides of the cookies. Do this all in one go. Let sit until icing hardens completely.

This is a hard one to do perfectly. There’s a reason dessert chefs differ from the other chefs. So appreciate why some things, particularly these cookies, can be expensive. And for the insensitive oafs who give you guff about your cookies, zap them with your sonic obliterator. You don’t need their negativity in your kitchen.

TIDBITS

1) Napolitaines look a lot like UFOs.

2) By the way, Napolitaines is pronounced Napolitaines.

3) I’m glad I cleared that up.

4) UFOs really do resemble Napolitaines. There’s a reason for that.

5) Having a successful space program brings enormous international prestige.

6) If you were to ask people what are the ten greatest things about America, 93.6% would say, “NASA.” The remaing 6.4% couldn’t find a No. 2 pencil and so, couldn’t fill out the questionaire.

7) So what do you if you want to develop a space program but simply do not possess the vast resources of the National Aeronautics and Space Administration?

8) Well, what do you if you want to make crab salad, but you haven’t the money to buy crabmeat?

9) Why, you purchase krabmeat, a crabmeat substitute. It’s made of various seafoods and costs much less than the real thing.

10) Similarly, if you wish to fling manmade objects into space, you send up something small. Dispense with lunar modules, the Hubble telescope, space stations or other enormously heavy gadgetry.

11) Fling Napolitaines from the Earth instead.

12) A batch of Napolitaines is easy to make. All you need is butter, flour, raspberry jam, and pink cookie icing.

13) While even the simplest of Hubble telescopes involve: miles of circuitry, rare metals, scads of computing power, and other complicated gizmos.

14) The Apollo Program required gigantic rockets, specialize fuel, more frigging circuitry, with all of its parts engineered with incredible precision, and a reinforced launching pad to hurl its lunar modules to well, the moon.

15) What does it take to fling Napolitaines into outer space?

16) A really big slingshot.

17) So that’s what thrifty Mauritius did. It slingshotted hundreds of Napolitaines into space. Some made it to the moon, some to Neptune, and some even exited the Solar System. However, many Napolitaines never left our atmosphere and orbit our planet a few dozen feet in the air. The cookies in this recipe, at that altitude, resemble alien space ships. Except for the color. Orbiting UFOs are grey or off white. Napolitaines are pink. Now you know.

 

Paul De Lancey, The Comic Chef, Ph.D., and travel advisor

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, history, international | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Launa McNeilly’s Baked Stuffed Lobster

Baked Stuffed Lobster

LaunaLobster

My name is Launa McNeilly and I am a writer of three published novels with a fourth due out soon. I was asked to blog about something that I bake and since I am from Maine I decided to share my recipe for Baked Stuffed Lobster. This recipe is not for the faint of heart. PETA will certainly ban me from all of their functions but it’s worth the risk for a meal that you will remember for the rest of your life. I made this meal for my sister and her husband. She took the picture that you see of the finished product.

Stop reading here if you are faint of heart.

Ingredients:

2 live lobsters
2 boiled lobsters, picked
1 cup+ unseasoned breadcrumbs
Butter ( lots of it)

Slice live lobsters down the middle on belly side. Clean out the inside of lobster. You will see the guts that need to be pulled out. Gross, but necessary. Put cleaned out lobsters on an ungreased baking sheet.

Mix cooked lobster, cut up in small chunks, with cup of breadcrumbs, or more, depending on amount of chunk lobster. Stuff the cavity of uncooked lobster and drizzle melted butter over stuffing. Bake at 350 degrees in oven for about 30 min.

Melt butter for dipping lobster meat.

Serve with whatever makes you happy. I used corn on the cob and nothing else since this is a rich and filling dish. I can see lots of different sides with this, as well as different seafood in the stuffing, like scallops, crabmeat, or shrimp. If you can’t decide, put them all in for a seafood stuffing. Yes, later I served dessert, but that is for another blog.

Enjoy this wonderful taste of Maine.

My books can be found on Amazon.com.

Lies in a Season of Tribulation

Touches from the Beyond

The Evil Within

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