OK, this one is super easy but it looks impressive. I made it for the first time tonight. It took me about 15-20 minutes and Will asked if I was trying to start a restaurant when he saw his plate. Funny story about this recipe- my mom found it in the 80s and when she pulled it out for me recently, noticed that it comes from Old Town, San Diego which is about 15 minutes from where we now live.
3 c. refried beans
6 crisp-fried corn tortillas (keep warm in oven after frying)
2 avocados
1 scallion, thinly sliced
1 clove garlic, mashed (I use the stuff that comes chopped in a jar)
1 t finely chopped jalapeno chili (again, can use canned stuff but fresh has more punch)
1 1/2 T fresh lime juice (add a little at a time, to taste)
4-5 cups shredded lettuce
1 1/2 c shredded Cheddar (can use Mexican or colby-jack mix)
1- 1 1/4 lbs cooked crabmeat (sadly, I can only get canned out here- I miss you Bmore!)
3/4 c pitted ripe olives, halved (opt)
12 cherry tomatoes, halved (can substitute with any type)
Salse verde or regular salsa
Heat beans, keep warm. Fry tortillas in vegetable oil till crisp, keep warm in oven. Peel and pit avocado. In medium-sized bowl, mash avocado, mix in scallion, garlic, jalapeno and lime juice.
Divide lettuce on 6 plates, top with crisp-fried tortillas. Place hot beans on top, sprinkle with cheese and crabmeat (can use while cold or heat up). Top with avocado mixture, more cheese. Garnish with olives and tomatoes. Serve immediately while beans are hot with salsa.
Showing posts with label Dinner - Seafood. Show all posts
Showing posts with label Dinner - Seafood. Show all posts
Sunday, August 2, 2009
Emeril's Seafood Risotto
This one also takes a bit of prepwork but is absolutely delicious. Its the kind of meal that you keep eating, after you're already full. I've never cooked crawfish so I substitute shrimp. For the eggplant, I just use pre-made eggplant cutlets from Trader Joe's. I also put the Creole seasoning directly in the risotto. If you do this, don't add the salt that the recipe calls for because Creole seasoning already has salt in it and you can over-salt it.
As far as prepwork, what I do is cut veggies, juice the lemon, etc while the baby is napping, put them in little bowls (I have small Ramkin dishes from Corelle that are the perfect size) and then I can just throw everything together when my husband is on his way home.
http://www.emerils.com/recipe/2956/Crawfish-and-Artichoke-Risotto-with-Crispy-Eggplant
Ingredients
1 tablespoon olive oil
2 tablespoons unsalted butter
3/4 cup chopped onions
1/4 cup chopped red bell pepper
2 teaspoons chopped garlic
2 cups Arborio or Carnaroli rice
1 cup dry white wine
5 to 6 cups shrimp or chicken stock, simmering in a saucepan (I just use canned chicken broth)
Juice of half a lemon
2 teaspoons salt
Freshly ground black pepper
1/2 cup chopped green onions
2 cups artichoke hearts, cooked, trimmed and quartered
1/2 pound cooked crawfish tails, with fat if possible (again, I use shrimp)
1/2 cup heavy cream
3/4 cup grated parmesan cheese
1/4 cup chopped parsley
1/2 cup flour
2 tablespoons Creole seasoning
For eggplant: (again, I use pre-made)
1 large egg
1/2 cup milk
1 cup yellow cornmeal
1 medium eggplant, cut into 1/2 inch batons
1/2 cup olive oil
Instructions
In a large saucepan heat oil over medium-high heat. When oil is hot, add butter and then onions, bell pepper and garlic and cook until vegetables are wilted. Add rice and sauté for 1 to 2 minutes, stirring constantly, until grains begin to look opaque. Add wine and cook until evaporated, stirring constantly. Add 3/4 cup of the stock, lemon juice, salt and pepper. Continue to stir constantly, adding additional stock in half-cup increments as liquid is absorbed by rice. After rice has cooked for 10 minutes, add green onions and artichoke hearts and cook for 5 minutes, stirring constantly. Add crawfish tails, heavy cream, half of the parmesan cheese and parsley, and stir well to combine. Remove from heat, let sit for 5 minutes before serving, garnished with crispy eggplant.
CRISPY EGGPLANT and remaining parmesan cheese. In a bowl, combine the flour with 1 tablespoon of the Creole seasoning. In another bowl, whisk egg together with the milk. In a third bowl, combine cornmeal with remaining tablespoon of Creole seasoning. Dredge eggplant batons in the seasoned flour. Transfer to the eggwash, then to the seasoned cornmeal, shaking off any excess. In a large skillet over medium-high heat, heat olive oil until very hot. Add eggplant and fry, turning occasionally, until golden-brown on all sides, about 5 minutes. With a slotted spoon, remove eggplant to absorbent towels, and sprinkle with salt. Serve immediately on top of CRAWFISH-ARTICHOKE RISOTTO, garnished with remaining grated parmesan cheese.
Yield: 4 servings
As far as prepwork, what I do is cut veggies, juice the lemon, etc while the baby is napping, put them in little bowls (I have small Ramkin dishes from Corelle that are the perfect size) and then I can just throw everything together when my husband is on his way home.
http://www.emerils.com/recipe/2956/Crawfish-and-Artichoke-Risotto-with-Crispy-Eggplant
Ingredients
1 tablespoon olive oil
2 tablespoons unsalted butter
3/4 cup chopped onions
1/4 cup chopped red bell pepper
2 teaspoons chopped garlic
2 cups Arborio or Carnaroli rice
1 cup dry white wine
5 to 6 cups shrimp or chicken stock, simmering in a saucepan (I just use canned chicken broth)
Juice of half a lemon
2 teaspoons salt
Freshly ground black pepper
1/2 cup chopped green onions
2 cups artichoke hearts, cooked, trimmed and quartered
1/2 pound cooked crawfish tails, with fat if possible (again, I use shrimp)
1/2 cup heavy cream
3/4 cup grated parmesan cheese
1/4 cup chopped parsley
1/2 cup flour
2 tablespoons Creole seasoning
For eggplant: (again, I use pre-made)
1 large egg
1/2 cup milk
1 cup yellow cornmeal
1 medium eggplant, cut into 1/2 inch batons
1/2 cup olive oil
Instructions
In a large saucepan heat oil over medium-high heat. When oil is hot, add butter and then onions, bell pepper and garlic and cook until vegetables are wilted. Add rice and sauté for 1 to 2 minutes, stirring constantly, until grains begin to look opaque. Add wine and cook until evaporated, stirring constantly. Add 3/4 cup of the stock, lemon juice, salt and pepper. Continue to stir constantly, adding additional stock in half-cup increments as liquid is absorbed by rice. After rice has cooked for 10 minutes, add green onions and artichoke hearts and cook for 5 minutes, stirring constantly. Add crawfish tails, heavy cream, half of the parmesan cheese and parsley, and stir well to combine. Remove from heat, let sit for 5 minutes before serving, garnished with crispy eggplant.
CRISPY EGGPLANT and remaining parmesan cheese. In a bowl, combine the flour with 1 tablespoon of the Creole seasoning. In another bowl, whisk egg together with the milk. In a third bowl, combine cornmeal with remaining tablespoon of Creole seasoning. Dredge eggplant batons in the seasoned flour. Transfer to the eggwash, then to the seasoned cornmeal, shaking off any excess. In a large skillet over medium-high heat, heat olive oil until very hot. Add eggplant and fry, turning occasionally, until golden-brown on all sides, about 5 minutes. With a slotted spoon, remove eggplant to absorbent towels, and sprinkle with salt. Serve immediately on top of CRAWFISH-ARTICHOKE RISOTTO, garnished with remaining grated parmesan cheese.
Yield: 4 servings
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