Arepas With Octopus And Lobster Salad Recipes

Steps:

• In large stock pot boil octopus until tender (1 hour 45 minutes to 2 hours). Take out and let cool. When cool, clean and slice. In a large mixing bowl, add celery, juice from the lemons, olives, garlic, onion, parsley, and sprinkle with olive oil. Mix well and season salad with salt and pepper. Remove from mixing bowl and serve at room temperature.

Steps:

• To make the lobster-octopus salad, combine the bell peppers, mustard, paprika, cayenne, and lemon juice in a blender and blend until smooth. With the motor running, add the oil and blend until emulsified; season with salt and pepper.
• Put the octopus and lobster in a bowl, add the yellow pepper vinaigrette and the cilantro, and toss to combine; season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to meld.
• To make the arepas, preheat the oven to 350°F.
• Bring the milk to a simmer in a small saucepan; then remove from the heat and stir in the butter. Combine the arepa flour, salt, pepper, and cheese in a large bowl. Add the hot milk and the honey, and stir until combined. Let the mixture stand until the milk is absorbed enough for a soft dough to form, 1 to 2 minutes; the dough will continue to stiffen.
• Form the dough into 12 balls, each about 2 inches in diameter, and flatten them between your palms into 3-inch patties, each about 1/3 inch thick.
• Heat 2 tablespoons oil in a large nonstick skillet over medium heat until the oil begins to shimmer. Fry 4 arepas at a time until light golden brown and just cooked through, 2 to 3 minutes per side, adding more oil as needed; transfer to a plate lined with paper towels. Transfer the arepas to a baking sheet, and bake in the oven until just heated through, about 5 minutes.
• Slice the arepas in half crosswise, spread the Avocado Crema on the bottom layer, and top with the lobster-octopus salad. Cover with the top layer.

Steps:

• For the steamed lobster: Bring 12 cups water to a boil and then reduce to a simmer. Add the wine, ginger, garlic, lime and lime leaf and vanilla. Let infuse for 10 minutes. Coat the lobsters in the olive oil and season with the salt and cilantro. Place in a perforated pan and place over the top of the broth to steam. Steam, covered, until cooked through, 12 to 16 minutes. Chill, and then remove from the shell.
• For the lobster salad: Combine the lobster meat, mango, red pepper, cilantro, oranges and vinaigrette. Toss together, and then season with salt and black pepper, if needed. Reserve in the refrigerator until ready to serve.
• For the avocado salad: Mix together the avocado, pepper, olive oil, salt and lime juice.
• For the coconut foam: Whip the cream with a hand mixer until light and fluffy, then fold in the cream of coconut. Keep chilled until ready to serve.
• To serve, divide avocado salad between 2 glass bowls. Top with lobster salad, and then add the wontons. Add the coconut foam and garnish with coconut dust. Top with fresh coconut, if using, and lime wedges.

Steps:

• Put the octopus in a pot with the wine and enough cold water to cover. Add the onions, carrots, celery, thyme, and bay leaf; bring to a gentle simmer over medium heat and cook until opaque, 20 to 30 minutes. Remove the octopus with a slotted spoon and cool. (This may be done a day ahead and refrigerated in a covered bowl.)
• Transfer the octopus to a resealable plastic bag and add the garlic, olive oil, and lime juice; seal and marinate in the refrigerator for 2 hours. Remove the octopus from the marinade and set aside.
• Preheat a charcoal or gas grill until hot. Position the rack about 5 to 6 inches from the heat.
• Combine the olive oil, vinegar, lime juice, mint leaves, and green olives in the jar of a blender and puree into a smooth emulsion. Alternatively, whisk these ingredients together in a small bowl for a chunkier texture. Season, to taste, with salt and pepper and set aside. Toss the endive, radicchio, and chickpeas together in a salad bowl and set aside.
• Grill the octopus for 4 to 5 minutes, turning once after 2 to 3 minutes, until it is browned in spots and nicely caramelized but not burned. Remove and cut into bite-size pieces. 0054oss with the greens and vinaigrette, divide among 4 plates, and serve.

Steps:

• Stir water and salt together in a bowl. Gradually stir corn meal into water with your fingers until mixture forms a soft, moist, malleable dough.
• Divide dough into 8 golf ball-size balls and pat each one into a patty about 3/8-inch thick.
• Heat oil in a skillet over medium heat until shimmering. Working in batches, cook corn patties in hot oil until golden brown, 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle.
• Slice halfway through each cake horizontally with a thin serrated knife to form a pita-like pocket.