Whole Spiny Lobsters Split And Stuffed With Hearts Of Palm Slaw Recipes

Steps:

• Place a cocktail glass in the freezer to chill, about 30 minutes.
• Combine the Jägermeister, whiskey, apricot juice, lime juice, ketchup, mustard and a pinch each of salt and pepper in a cocktail shaker with ice. Shake well and double strain into the chilled glass. Top with the beer.

Steps:

• Regardless on the size of your crayfish, they are best cooked whole. This way the carapace acts like an oven itself, whereby the shell heats up and bakes the flesh inside.
• However, if you are cooking a fairly large crayfish it's advisable to split it down the back with a sharp heavy knife. This will help it to cook quicker and make it more manageable to serve once it's cooked.
• I love cooking it on a barbecue, but it can be cooked just as well at home under a domestic grill, if split in half. Cooking times will vary, but a whole crayfish of around 1 to 1 3/4 pounds will take about 15 to 20 minutes above a hot barbecue, turning it around to cook through evenly. If the crayfish is halved, it will take between 10 to 15 minutes. A large crayfish, around 2 pounds, will take 25 to 35 minutes and if split, about 15 minutes.
• Serve grilled crayfish very simply with a little olive oil and lemon juice, or melted butter. However, the following dressings add a little oomph to this delicious meat.
• Place all of the above in a blender and puree to a thick dressing. Taste for seasoning, then let rest for at least 30 minutes before serving.
• Heat the butter in a small pan, when it?s bubbling add the onion and chile and cook over a moderate heat until the onion just begins to soften, about 2 minutes. Take it off the heat, stir in the juice, cilantro, and salt. Serve immediately.

Steps:

• Preheat the oven to 425 degrees F with a rack set on the middle shelf. Place the hearts of palm onto several layers of paper towels to absorb any excess liquid. Season lightly with salt.
• Heat 2 tablespoons of the oil in a large high-sided skillet over medium to medium-high heat until it just starts to shimmer. Sear the hearts of palm until golden brown on both sides, 2 to 4 minutes total. You may need to do this in two batches to avoid crowding the skillet. Transfer to a baking sheet or large plate. Discard the used oil and wipe out the skillet.
• Add the remaining oil to the same skillet over medium-high heat. Add the onions and 1/2 teaspoon salt and cook until softened and lightly browned, stirring occasionally, 6 to 8 minutes. Add the garlic and cook until just softened, stirring constantly, about 1 minute. Stir in the crushed tomatoes, diced tomatoes, red pepper flakes, 1/2 teaspoon salt and fish sauce if using. Bring to a boil, and then reduce to a simmer. Simmer, uncovered, for 15 minutes.
• Season with additional salt if needed. Carefully pour the sauce into a 13- by 9-inch baking dish. Add the browned hearts of palm to the sauce in a single layer and sprinkle all over with the grated cheese. Bake until the cheese is lightly golden brown, about 10 minutes. Allow to sit at room temperature for 5 minutes before serving. Top with the basil.
• To serve, divide the warm polenta among 6 bowls and top with the hearts of palm and tomato sauce.

Steps:

• To make the skewers, place 2 scallops on each skewer and set aside.
• For the marinade: Mix all of the ingredients together in 1 bowl, and pour over the scallops. Let the scallops marinate in the refrigerator for at least 1 hour.
• To prepare the slaw, toss all of the ingredients together in 1 bowl and refrigerate.
• For the sugarcane syrup: In a saucepan, combine the sugarcane juice, ginger, hot pepper, and allspice berries. Heat the mixture and reduce until you have a syrup.
• To serve, use a hot pan or a grill and cook the scallops until desired doneness. Place the relish in the middle of the plate and rest the scallop skewers against the slaw. Drizzle the syrup around the plate.

Steps:

• Bring a large pot of water to a boil. Plunge the lobsters into the boiling water, cook for 8 minutes. Remove carefully and submerge in a bowl of ice water to immediately stop the cooking. Split the lobsters in half lengthwise and rinse out the head cavity and any veins that may be in the tail. Set aside.
• Toss the papayas, mangos and tomatoes in a mixing bowl with the lime juice and cayenne and salt, to taste. Allow to sit for 10 minutes.
• Meanwhile, preheat an outdoor grill to medium-high heat.
• When ready to serve, brush a small amount of oil on the lobster meat and place the lobsters meat side down on the hot grill. Grill until lobster meat is lightly charred, about 4 minutes. Turn and cook the shell side until lobster is heated through, about 3 minutes more. Remove the lobster meat from the shell. Add the mint to salsa, mix, and put on serving plates. Serve the lobster meat on top of the salsa.

Steps:

• To make the dressing: Mix the first 4 ingredients and then drizzle olive oil in slowly while stirring constantly. Season with salt and pepper, to taste.
• Assemble all the salad ingredients in a bowl and serve the dressing on the side.