Chilled
Gazpacho with Lobster and Lime Créme Fraîche
Submitted by:
Barbiel |
2 yellow bell peppers, seeded and
ribs removed
1 red bell pepper, seeded and ribs removed
8 large tomatoes, peeled and seeded
1 red onion, peeled and cut into quarters
1 teaspoon finely chopped serrano chile
1/2 cup cilantro leaves
1/2 cup red wine vinegar |
1/4 cup red wine
1 tablespoon kosher salt
12 whole black peppercorns
3 lobsters, 1 1/4 pounds each, steamed and shelled
1/2 cup créme fraîche or sour cream
2 tablespoons freshly squeezed lime juice
6 scallions, halved lengthwise, then cut into 2-inch matchsticks |
Cut 1
yellow pepper into small squares and set aside for garnish.
Quarter the remaining yellow pepper and red pepper. Working in
batches, purée the peppers, tomatoes, onion, chile, cilantro,
vinegar, wine, salt, and pepper in the jar of a blender until
smooth. Transfer the purée to a bowl. Cover and refrigerate
until cold and ready to serve, up to 1 day in advance. Cut the
lobster tails crosswise into 1/4-inch medallions. Split each
claw into 2 pieces by cutting across the flat side. In a small
bowl mix together the créme fraîche and lime juice. Divide the
gazpacho among 6 deep soup plates or shallow bowls. Top with the
lobster, yellow pepper squares, créme fraîche and scallions.
Serves 6. |
Fish Cakes
Submitted by: De S |
2 cans tuna (or flaked salmon, or
crab...your choice of fish), drained
1 package Stove top stuffing for chicken
1 cup shredded cheese (again your choice, cheddar works well)
1/2 cup shredded carrots |
2 tablespoons sweet pickle relish
3/4 cup water
1/3 cup mayonnaise |
Mix
all ingredients in a bowl. cover and refrigerate for 10 minutes.
Spray large skillet with Pam and scoop tuna mixture (ice cream
scoop works well). Gently flatten cakes using a spatula
and cook about 3 minutes on each side or until brown. |
Title
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Ingredients |
Ingredients |
Instructions |
To submit your favorite recipes to be included in the
Garden of Friendship Recipe Book, please email them to Barbiel
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