Custom Creation#17(aka Le Petit Gourmand;)
From keni 13 years ago
- 1 hour to make
- Serves 12
This "recipe" came about after a co member made a lil quip about his favorite ingredients and what could I do with them...he didn't actually challenge me, but I still took it as one! His items were asparagus, mushrooms, ripe olives, thick tortillas, lobster and bacon! Read more Here's what I did with it... See less
Ingredients
- 1 lb cooked lobster meat(can sub cooked crawfish meat) shopping list
- 24 asparagus tops shopping list
- 6 large fresh mushrooms, whole shopping list
- 3 slices bacon, fried crisp and broken into very small pieces shopping list
- 1/2 cup olive tapenade(recipe follows, or your favorite) shopping list
- 3-4T melted(clarified is even better) butter shopping list
- 12 2inch diameter, about 1/2inch thick fried tortillas(recipe follows, or use your own) shopping list
- salt and pepper shopping list
- 1T olive oil shopping list
For Tapenade
- 1/2 cup kalamata olives(measured whole) shopping list
- 1 roasted red pepper shopping list
- 1T capers shopping list
- 1 clove garlic shopping list
- 1t olive oil shopping list
- squirt of lemon or lime juice shopping list
- 1T fresh cilantro shopping list
For Tortillas
- 2 cups instant mesa shopping list
- 2 cups room temperature water shopping list
- 1T salt(yes, really) shopping list
- 2T flour shopping list
- oil heating for frying shopping list
How to make it
For Tortillas
- Combine all ingredients in glass bowl, mixing with wooden spoon until just mixed. See Photo
- With wet hands, work dough between your hands to "kneed" it, for about 10 minutes, creating a smooth ball. Dough will not get elastic as bread doughs, do See Photo
- Pinch off dough and form to create 2 inch rounds, about 1/2 inch thick. Smooth edges and surfaces as much as possible.
- Deep fry in hot oil until golden brown, about 5 minutes.
- Drain on paper towels or paper bag
For Tapenade
- Add all ingredients to food processor and process into small chunks, evenly.
For Mushrooms
- Slice mushrooms on mandoline
- Drop into hot oil and fry until golden brown, about 1 minute. See Photo
- Drain on paper towel or paper bag. See Photo
For Asparagus
- Toss spear tops with olive oil and sprinkle with salt and pepper.
- Broil for about 5 minutes until tender and tops are crisp.
For Lobster
- Toss lobster meat in clarified butter and let rest while preparing to stack the finished dish. See Photo
To Stack
- Place 2 asparagus tops crosswise on each tortilla See Photo
- Top with slightly drained lobster meat. See Photo
- Add about 1 teaspoon tapenade to lobster See Photo
- Top with a few slices of fried mushroom
- Sprinkle with a few pieces of bacon
People Who Like This Dish 4
- elgourmand Apia, WS
- choclytcandy Dallas, Dallas
- clbacon Birmingham, AL
- refugeesrecipelisting Global, CA
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