Adobo Glazed Lobster On Filled Black Bean Arepas Food

CHEESE-STUFFED AREPAS

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F.
• Stir together 2 1/2 cups lukewarm water and 1 1/2 teaspoons salt in a large bowl. Gradually add the corn meal into the water, using your fingers to stir and combine, until a soft and moist dough forms.
• Divide the dough into 8 golf ball-size balls and pat each into a patty about 5-inches wide and 1/4-inch-thick.
• Put a cube of mozzarella in the center of each patty. Fold the dough over the cheese, making sure the cheese is completely covered and sealed. Pat it back down until 3-inches wide and 1/2-inch-thick (see Cook's Note).
• Heat the oil in a large skillet over medium-low heat until shimmering. Working in batches, cook the corn patties, until golden brown, about 5 minutes per side (making sure the oil is hot for each batch). Transfer to a cooling rack set on a rimmed baking sheet and bake until the edges are crisp and golden, about 10 minutes.

PUERTO NUEVO LOBSTER BURRITOS

Steps:

• To remove the lobster meat from the shell, use kitchen shears to cut a lengthwise incision up the middle of the top and underside of the shell. Pull the shell apart and remove the tail meat.
• Heat the oil in a large, heavy, shallow skillet over medium-high heat. Add the butter and melt until foamy.
• Sprinkle the lobster meat with the garlic salt and pepper. Panfry the lobster in the butter and oil until golden and cooked through, about 8 minutes. Transfer to plate and cover with aluminum foil to keep warm.
• Place a warm flour tortilla on a work surface. Spread 3 tablespoons warm refried beans, then top with 1/4 cup Arroz Rojo and finish with about 2 ounces cooked lobster meat. Fold in the sides of the tortilla over the filling and roll up to completely enclose. Serve hot with salsa, if desired.
• Using a box grater, grate the tomato into a medium bowl, discarding the tomato skin.
• Heat the oil in a medium heavy skillet over medium-high heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the rice and cook until slightly toasted, about 3 minutes.
• Add the broth, tomato sauce and grated tomato and bring to a boil. Add the serrano, cilantro sprig and salt, to taste. Bring to a boil, reduce the heat to medium and simmer until the liquid is absorbed and the rice is tender, about 15 minutes.
• Turn off the heat under the skillet. Cover the rice and let stand for 8 minutes. Fluff the rice with a fork, transfer to a serving bowl and serve.

GLAZED LOBSTER WITH CHARRED ASPARAGUS AND LOBSTER MASHED YUKON GOLD POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Split the cooled lobster lengthwise from head through tail. Clean out and remove the green tamale material, the stomach, behind the eyes and the waste line through the tail. Crack the knuckles and reserve the meat for mashed potatoes. Remove the claw from the shell and place it in the lobster body cavity. Drizzle melted butter and clam juice over the lobster. Place on a sheet pan and heat 4 to 5 minutes in the oven.
• Pre-heat broiler on high. Remove the pan from the oven and spoon the glacage mixture over the lobster. Place the glazed lobster under the broiler. The sauce should turn color as you watch. Broil to an appetizing light, bubbly brown crust.
• Carefully transfer the lobster to a warmed plate. Serve with Lobster Mashed Yukon Potatoes and Charred Asparagus and garnish with either chives or tarragon.
• Set a bowl over a pot with simmering water to create a water bath. Place the egg yolks, 1 tablespoon salt, cayenne, dry mustard in the bowl and whip lightly to warm through. Emulsify and distribute the mustard, cayenne and salt. When warm, place in a blender. Turn on medium to high speed and slowly drizzle in the melted butter to attain as thick and homogenized sauce that is possible. Taste, re-season with salt, pepper, if needed, and the lemon juice as necessary. Fold in the tarragon. Use a rubber scraper and transfer to a small bowl and reserve over a pilot light until used.
• Whip the cream to medium-soft peaks and place in the refrigerator.
• In a medium bowl, blend exactly 1/3 volume of each of the 3 parts. Mix gently to blend and obtain a smooth blended consistency. Reserve warm.
• In a small saucepan over medium heat, add 2 tablespoons of the olive oil and heat. Add the shallots, garlic and bay leaves and saute until translucent, about 4 minutes. Remove from the heat and set aside.
• Place lobster stock, white wine, cooked shallot mixture, clam juice and remaining olive oil in a medium saucepan. Reduce over medium high heat by 1/2. In a small bowl, knead together the butter and flour to make a paste. Slowly whisk 1/2 of the butter flour paste into the reduced liquid. Simmer to attain a medium thick sauce. Add more butter flour paste to thicken or clam juice to thin. Simmer 10 minutes to cook the starch in the flour. Pass through a strainer and reserve warm.
• Mix all ingredients, season, to taste. Reserve warm.
• Mix together the olive oil and vinegar and season with salt and pepper. Marinate the asparagus. Char in a hot wok or broil or grill until dark brown on the outside.

AREMPAS PABELLóN AREPA

Steps:

• For the Shredded Beef: Cut the beef into small pieces. Add to a large pot along with the green onions and garlic. Add enough water to cover the beef. Bring to a boil, lower to a high simmer and cook until the beef is tender, about 3 hours. (Add more water as needed.)
• Once tender, reserve 1 cup of the cooking liquid and drain the beef, discard the green onion and garlic. Shred the beef and add back to the pot. Add the Sofrito (see recipe below), sazon, garlic powder, Italian seasoning, paprika, salt, cilantro and the reserved 1 cup of cooking liquid. Bring to a simmer over medium heat and cook until most of the liquid has evaporated, about 10 minutes. Set the beef aside.
• For the Plantains: Add enough oil to a large saucepan so it comes up about halfway up the side. Attach a deep fat-fry thermometer and bring to 350 degrees F. Peel the plantain and cut into 1/2-inch-thick slices on the diagonal. Fry batches in the hot oil until golden brown turning as needed, about 3 minutes. Remove with a slotted spoon to a paper towel-lined plate.
• For the Beans: Add the beans, sofrito (see recipe below), garlic powder, Italian seasoning, sazon, salt and cilantro to a large skillet over medium heat. Cook, stirring, enough for the beans to heat and the flavors to meld, about 6 minutes.
• For the Dough: Follow the package instructions on the bag of precooked cornmeal to make enough dough for 6 arepas (see Cook's Note).
• To shape the arepas, grab a portion of dough big enough to fit in your hand and roll it into a ball. Begin to flatten it like the shape and size of a hamburger patty.
• Add enough oil to a large skillet to just coat the bottom. Heat over medium-high. Add as many arepas as you can to skillet without overcrowding. Cook until golden, 5 minutes per side. Repeat if needed.
• Build the arepas: Insert a small, sharp knife into the edge of an arepa and work it slowly to open up a pocket. Once opened, stuff with some shredded beef, then some plantains, then some beans and finally cheese at the very top. Repeat with the remaining ingredients. Take a big bite and enjoy! This is going to be messy but sooo delicious.
• Finely chop the green onions, garlic, yellow onion and pepper together. Heat the oil in a large skillet over medium-high heat. Add the vegetable mixture and cook, stirring, until the onion is soft and translucent. Cool and refrigerate for up to 3 days.