Lobster salad & goat cheese fundido

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by Chef Jeff Smedstad, Elote Café

azfamily.com

Posted on May 18, 2010 at 7:00 AM

Updated Wednesday, May 19 at 10:02 AM

Lobster salad

Ingredients:
2 cups cooked lobster meat
1 cup peeled  seeded and sliced cucumber
1 cup diced mango
1/2 cup thinly sliced red onion
1/2 cup shredded romaine lettuce
1/2 cup shredded green cabbage
dressing to coat, recipe follows

Instructions:

Put everything in a bowl and toss with dressing mound onto 4 salad plates and serve. Garnish with fresh chopped cilantro.

Arbol dressing:
3 arbol chiles stemmed and lightly toasted
1/2 cup olive oil
2 Tbsp. cider vinegar
2 Tbsp. lime juice
1/2 tsp. salt
1/2 tsp. brown sugar
Blend very finely until chiles are pulverized and reserve.
 

Goat cheese fundido

Ingredients:
8 oz. goat cheese
3 serrano chiles sliced
2 cloves garlic sliced thin
1/2 cup diced tomato
1/2 cup diced tomatillo
1/4 cup diced onion
1/4 tsp. salt
1/4 tsp. black pepper
2 Tbsp. olive oil

Instructions:
Saute the onion, garlic and serrano chile until lightly browned then add remaining ingredients except cheese and simmer until slightly thickened. Reserve sauce in the fridge or use right away by transferring the sauce to an oven proof skillet and topping with the cheese. Slide it under your broiler and broil until browned on top and heated through.
 

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