Garlic Black Pepper Lobster With Lemon Grass Fried Rice Recipes

JERK PORK LOIN WITH AMY'S CHORIZO FRIED RICE JICAMA SLAW AND FRESH ORANGE SYRUP

Steps:

• For the brine: Place the pork in a shallow dish. In a bowl, combine salt, sugar and water until dissolved. Pour over pork (should be submerged). Cover and store in refrigerator overnight.
• Rinse the pork off and dry.
• For the marinade: In a food processor, puree cilantro, parsley, scallions, kaffir, garlic, ginger and orange peel. Add a little of the oil if necessary. Add the spices and chiles and puree. Add the hoisin and juice and while the machine is running, add the oil in a steady stream. Check for seasoning. It will not be very salty, since there is no added salt, but should be very fragrant with a little kick. Take out 2 tablespoons marinade and reserve. Marinate pork overnight.
• On a hot grill, cook pork, criss-crossing on both sides. Brush with the reserved 2 tablespoons of marinade during grilling. Total cooking time will be 12 to 14 minutes.
• For Amy's chorizo fried rice: In a dry skillet on medium heat, toast all the dry spices until fragrant. Let come to room temperature then mix with garlic and pork. Season with salt and pepper. Make sure to mix really well. Let stand for 2 hours in the refrigerator before using.
• In a wok or large skillet, coat with oil and sear the chorizo over high heat. Break up the chorizo into small pieces and cook about 5 minutes until browned. Add the rice and scallion whites and heat through. Check for seasoning.
• For the slaw: In a bowl, combine all and check for seasoning.
• For the syrup: In a non-reactive pan, reduce juice and ginger by 80 percent until a syrup is achieved. Scrape into a blender and while running, drizzle in the oil. Season and check. Store in the refrigerator.
• Plating: Place a mound of fried rice in the center of a plate and top with 1 pork chop. Top that with jicama and drizzle orange syrup on pork and plate. Garnish with scallion greens.

ANGRY LOBSTER WITH LEMON RICE AND CRISPY BASIL

Steps:

• Lobster:
• Combine the Wondra flour, chili powder, cayenne, and salt in a plastic bag. Set aside.
• Cut the live lobsters in half. Remove the claws and break the claws open to expose as much meat as possible. Remove the meat from the lobsters and place it into the seasoned flour. Shake to coat well. Remove the lobster from the flour and shake off any excess.
• Preheat the oven to 475 degrees.
• Heat the oil in a large sauté pan over high heat until smoking. Add the lobster pieces, cut side down, a few at a time, if necessary, and sear them for about 4 minutes, or until they are golden brown. Transfer the lobster to a baking sheet, and when all of the lobster is seared, place the baking sheet in the preheated oven and bake for 10 minutes.
• While the lobster is baking, prepare the sauce. Return the sauté pan to medium heat and add the garlic and red pepper flakes. Sauté for about 3 minutes, or until the garlic is golden brown but not burning. Add the stock and bring to a boil. Lower the heat and simmer for 5 minutes. Whisk in the butter and remove the pan from the heat. Whisk in the lemon juice, basil leaves, and the tomato julienne. Season with salt and pepper to taste.
• Remove the lobster from the oven. Place a mound of Lemon Rice in the center of each of six plates. Place equal portions of the lobster over the rice. Spoon the sauce over the top of each mound and garnish with Fried Basil.
• Serve immediately.
• Lemon Rice:
• Heat the oil in a medium saucepan over medium heat. Add the onions and allow them to sweat their liquid for 4 minutes. Add the garlic and sweat for an additional 3 minutes. Stir in the rice and sauté it for 1 minute. Add the stock (or water), lemon juice, salt, and pepper.
• Raise the heat and bring the stock to a boil. Boil for about 15 minutes, or until the liquid has reduced to about 1 1/2 cups. Lower the heat and tightly cover the rice. (If you don't have a tight-fitting lid, cover the rice with aluminum foil.) Simmer for 30 minutes, or until the rice has absorbed all of the liquid. Remove the pan from the heat and allow the rice to steam for 15 minutes. Do not uncover the pan. When ready to serve, fluff the rice with a fork.
• If using the zucchini, while the rice is resting heat the optional 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Add the zucchini and sauté for 4 minutes, or just until slightly softened. Season with salt and pepper to taste. When ready to serve the rice, add the zucchini and fluff it into the rice.
• Fried Basil:
• Heat the oil to 350 degrees on a candy thermometer in a large saucepan over high heat.
• Standing as far back from the pot as possible and wearing an oven mitt, drop the basil leaves into the hot oil. The oil may bubble and splatter. Fry for about 1 minute, or until the leaves are crisp. Using a slotted spoon, transfer the leaves to a double layer of paper towels to drain.

GARLIC FRIED RICE

Steps:

• Combine the rice and water in a saucepan and bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed. Set aside to cool.
• Melt the butter in a large skillet over medium-high heat. Add onion and garlic; cook and stir until fragrant and lightly browned. Stir in rice and cook until coated and heated through. Remove from the heat and stir in the lemon juice.

LEMON AND GARLIC RICE

Steps:

• Heat the oil in a pan over a medium heat.
• Add the garlic cloves and cook for 1 minute.
• Add the lemon juice and cook for a further minute.
• Add the rice to the pan and stir to coat the rice with the liquid mixture, being careful not to burn the rice.
• Add the chicken stock (or crumble in the stock cubes and add boiling water), stir and cover to cook, turning down the heat.
• Check on the rice while cooking to ensure it does not run out of liquid and boil dry.
• After 20 minutes, remove the lid and stir. The rice should still have a little too much liquid at this stage so cook uncovered until the rice is done and the liquid is all absorbed.
• Mix in the chopped fresh parsley and serve hot!