Lobster Enchiladas Wwhite Wine Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SEAFOOD ENCHILADAS



Seafood Enchiladas image

These crab and shrimp stuffed enchiladas taste like the ones served at a popular Mexican restaurant in my area. My husband just loves them. After sprinkling the cheese over the enchiladas before baking, you can also garnish with tomatoes, cilantro, olive slices, or whatever other garnish you enjoy.

Provided by Cathy

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 6

Number Of Ingredients 11

1 onion, chopped
1 tablespoon butter
½ pound fresh crabmeat
¼ pound shrimp - peeled, deveined and coarsely chopped
8 ounces Colby cheese
6 (10 inch) flour tortillas
1 cup half-and-half cream
½ cup sour cream
¼ cup butter, melted
1 ½ teaspoons dried parsley
½ teaspoon garlic salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.
  • In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 606.8 calories, Carbohydrate 42.6 g, Cholesterol 135.8 mg, Fat 36.5 g, Fiber 2.6 g, Protein 26.8 g, SaturatedFat 20.6 g, Sodium 1078 mg, Sugar 2.5 g

LOBSTER ENCHILADAS W/WHITE WINE SAUCE



Lobster Enchiladas w/White wine sauce image

The main keys are use good live lobsters of course, and do not overcook! This is an elegant dish so don't skimp on the ingredients.

Provided by Chef Luis Aguilar

Categories     Lobster

Time P1DT1h

Yield 10 Enchiladas, 5 serving(s)

Number Of Ingredients 20

12 ounces lobster shells
8 ounces onions
1 ounce butter
2 cloves garlic, minced
1 1/2 tablespoons paprika
1 ounce tomato paste
1 1/2 ounces brandy
1 1/2 quarts shellfish veloute (shellfish stock thickened by white roux)
16 ounces heavy cream, heated
16 ounces lobster tail meat
4 ounces coconut milk
1/4 cup green onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon Worcestershire sauce
3 ounces white wine
1 lb lobster tail meat
10 flour tortillas
8 ounces brie cheese, shredded

Steps:

  • Saute the lobster shells and onions in butter, then add garlic, paprika, and tomato paste.
  • Cook out for a few minutes.
  • Add the brandy and deglaze.
  • Let the brandy reduce until dry.
  • Now add the veloute, and simmer for 45 minutes.
  • Strain sauce through a cheesecloth.
  • Return the sauce to a simmer and add the heavy cream.
  • Dice the lobster meat, saute, and add to the sauce, simmering gently for 5 minutes.
  • Strain and reserve.
  • Adjust the seasoning to taste with salt, pepper, Old Bay Seasoning, Backdraft and Worcestershire sauce.
  • Add the white wine immediately before serving.
  • Preheat oven to 375F degrees.
  • Soften the tortillas (see TIP below) and roll tortilla into enchiladas, filling each with about 3 tablespoons Lobster and Brie mixture.
  • Bake enchiladas for 8-10 minutes until cooked, but not crisped.
  • Remove and serve two per person, covering each portion with plenty of sauce.
  • TIP: To soften the tortillas, run them, one at a time, under running water.
  • Shake off excess water, and then place in a hot non-stick frying pan over medium heat.
  • In about 15 seconds, steam will begin to escape; flip the tortilla and heat the over side.
  • Roll immediately.
  • To soften in the microwave, wrap 5-10 tortillas in plastic bag, and sprinkle with 1/4 teaspoon of water.
  • Heat for up 45-60 seconds.
  • Roll immediately.

Nutrition Facts : Calories 1021.2, Fat 64.1, SaturatedFat 38.7, Cholesterol 499.6, Sodium 2072.1, Carbohydrate 42.4, Fiber 3.8, Sugar 4.7, Protein 58.6

LOBSTER ENCHILADAS WITH ROASTED POBLANO SAUCE



Lobster Enchiladas With Roasted Poblano Sauce image

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield 1 serving

Number Of Ingredients 21

2 medium jalapenos, finely diced
2 extra-large tomatoes, finely diced
1 large red onion, finely diced
Juice of 2 medium limes
2 ounces chopped fresh cilantro
15 poblano peppers
1 medium onion, diced
2 ounces plus 1/2 cup unsalted butter
8 cloves garlic, minced
One 48-ounce can chicken stock
4 sprigs fresh cilantro, chopped
1 teaspoon ground cumin
1 teaspoon taco seasoning
1 teaspoon salt and pepper
1/2 cup all-purpose flour
One 8-ounce spiny Florida lobster tail, shelled
1/2 cup white wine
Three 6-inch corn tortillas
4 ounces shredded Cheddar-jack cheese
3 large tomatoes, diced into 1/2-inch cubes
Lemon wedge and fresh cilantro sprig, for serving

Steps:

  • For the pico de gallo: Mix jalapenos, tomatoes and onions in a bowl. Stir in lime juice and cilantro. Chill for 30 minutes.
  • For the roasted poblano sauce: Roast poblanos on a char-broiler until skin is black on all sides. Transfer to a pan and cover with plastic wrap for 15 minutes to further sweat the poblanos. Under running water, peel and clean poblanos and remove all seeds and stems.
  • Saute onion in 2 ounces butter until it starts to caramelize, about 3 minutes. Add garlic and cook for 2 to 3 more minutes. Add a cup of chicken stock to cool. Remove mixture to a blender and puree, then transfer to a saucepot. Add poblanos to blender in batches and puree, adding more chicken stock as needed to loosen, then combine with ingredients in the pot. Add cilantro, cumin, taco seasoning, salt and pepper to pot and bring to boil. Simmer for 10 to 15 minutes. Make a roux by adding flour to remaining 1/2 cup butter in a saute pan and cooking slowly to a golden hue, about 10 minutes. Thicken sauce to desired thickness by adding roux to pot.
  • For the enchiladas: Preheat oven to 420 degrees F.
  • Cut lobster into medium bite-sized pieces and par-cook in white wine in a pan 1 to 2 minutes. Drain and divide into 3 portions. Cover a sizzle plate with 1 cup poblano sauce (save remainder for another use). Place corn tortillas on a hot grill or saute pan and warm about 10 seconds per side to soften, then remove. Form tortillas into 3 enchiladas with lobster and some shredded cheese. Place on sizzle plate and top with more cheese and 1/4 cup tomatoes. Bake, 5 minutes. Transfer enchiladas to a plate with a spatula, then push cooked sauce on top of enchiladas. Add a ramekin of pico de gallo on the side (save remainder for another use), a lemon wedge and a sprig of cilantro and serve.

LOBSTER WITH WHITE CHOCOLATE VANILLA BOURBON SAUCE



Lobster with White Chocolate Vanilla Bourbon Sauce image

I've loved the combination of lobster and vanilla for decades. It's unusual, almost garish, but somehow it works. In this recipe, I've decided to add white chocolate to intensify the experience.

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 14

3 lobsters (about 2 pounds each)
2 tablespoons unsalted butter
1 stalk celery, roughly chopped
1/2 large onion, roughly chopped
1/4 cup bourbon
1/4 cup white wine
1 cup heavy cream
1 leek, chopped (use all of the white part and 2 inches of the green)
1 tablespoon unsalted butter
6 ounces whipping cream
Kosher salt and freshly ground black pepper
1 vanilla bean, split and seeds scraped
2 ounces bourbon
8 ounces white chocolate

Steps:

  • For the lobster: Bring a large pot of water to a boil.
  • Add the lobsters and cook until cooked through, 8 to 10 minutes. Remove from the boiling water and allow to cool to the touch.
  • For the leek sauce: Saute the leeks in the butter in a 12-inch cast-iron pan over medium heat until tender but still green in color, about 5 minutes. Add the whipping cream. Season with salt and pepper and reduce at a low boil until the liquid almost evaporates and a thick sauce forms. Reserve, keeping warm.
  • Back to the lobster: Break the lobster down into its parts-claws, tail and body. Remove the meat from the claws and tail, and reserve. Break the bodies down into smaller pieces.
  • Add the broken down pieces to a 12-inch cast-iron pan (reserve the tail and claw meat) along with the butter, celery and onions and heat over medium-high heat. Cook until the celery and onions have softened, about 5 minutes. Deglaze with the bourbon and white wine. Add the heavy cream and 1 cup water and allow to reduce for about 7 minutes. Carefully pour the mixture into a blender, shells and all, and blend until fully combined.
  • For the leek sauce: Pour the lobster mixture through a chinois or very fine mesh strainer into the sauteed leeks. Add the scraped vanilla and bourbon and stir to combine. Taste and adjust the seasoning. Just before serving, mount the sauce with the white chocolate, stirring until just melted.
  • Slice the tail meat into medallions. Put all the lobster in the bottom of a wide serving bowl. Top with the sauce.

VELOUTE (USED FOR "LOBSTER ENCHILADAS W/WHITE WINE SAUCE")



Veloute (used for

This sauce, used to prepare numerous white sauces, has a name that translates from French as "velvety, soft, and smooth to the palette". A truly excellent veloute should meet several criteria. The flavor of a veloute should reflect the stock used in its preparation: white veal, which will be nearly neutral in flavor: chicken: or fish. It is thickened with an appropriate amount of roux.

Provided by Chef Luis Aguilar

Categories     Crab

Time 2h15m

Yield 1 gallon

Number Of Ingredients 18

1 lb clarified butter or 1 lb oil
1 lb flour
4 ounces onions, chopped
4 ounces leeks, chopped
4 ounces celery, chopped
4 ounces parsnips, chopped
2 -3 ounces sliced mushrooms (optional)
3 -4 parsley stems
1/2 teaspoon thyme leaves
1 bay leaf
1/2 teaspoon peppercorn, cracked
1 clove garlic, crushed (optional)
11 lbs crab or 11 lbs lobster shells
5 quarts cold water
1 lb white mirepoix
1 sachet d'espices
10 ounces sliced mushrooms (optional)
salt (optional)

Steps:

  • ---------BasicRoux-----------.
  • Heat the clarified butter or oil in a pan over moderate heat.
  • Add the flour all at once.
  • Stirring constantly, cook over low heat until the roux is very pale ivory, about 8 minutes.
  • ---------WhiteMirepoix--------.
  • Cut the vegetables into an appropriate size, based on the cooking time of the dish.
  • Add mirepoix to the recipe as directed.
  • -----------Sachetd'Espices----------.
  • Place all ingredients on a piece of cheesecloth approximately 4 inches square.
  • Gather up the edges and tie with butcher's twine, leaving a long tail of string to tie to the stockpot handle.
  • A standard sachet d'epices, French for"bag of spices," as with the bouquet garni, should be removed and discarded after enough flavor has been released into the stock or other preparation.
  • ----------Veloute-----------.
  • Thicken your stock with just enough roux for the proper texture.

CAMPTON PLACE LOBSTER WITH WHITE WINE SAUCE



Campton Place Lobster With White Wine Sauce image

Provided by Craig Claiborne

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 16

2 live lobsters, about 1 1/2 pounds each
Salt to taste if desired
1/2 cup dry white wine
1 cup heavy cream
2 tablespoons dry vermouth
1 tablespoon plus 4 teaspoons finely chopped shallots
3/4 teaspoon finely minced garlic
4 scallions, trimmed
2 ribs heart of celery, trimmed
2 tablespoons butter
1/8 teaspoon cayenne pepper
Freshly ground pepper to taste
1 teaspoon fresh lemon juice
1 teaspoon finely chopped fresh dill
Blue corn cakes (see recipe)
4 dill sprigs for garnish

Steps:

  • Plunge the lobsters headfirst into a large quantity of boiling salted water. Cook for 5 minutes and drain. Pierce the lobsters between the eyes and suspend them head down so that they drain further.
  • Cut off the claws and tail sections of the lobsters. Crack the shells and remove the meat in whole pieces. Cut the tail lengthwise into 4 equal- size pieces. Leave the claw meat intact.
  • Meanwhile, combine one-quarter cup of the white wine, the cream, the vermouth, 1 tablespoon of shallots and one-half teaspoon finely minced garlic. Bring to a boil and let cook until the sauce is reduced to about three-quarters of a cup.
  • Cut the scallions on the bias into 1 1/2-inch lengths. Cut the celery on the bias into quarter-inch widths.
  • Heat the butter in a casserole and add the remaining 4 teaspoons chopped shallots and the remaining quarter teaspoon minced garlic. Add the scallions, celery, lobster pieces and remaining wine. Heat briefly. Pour the sauce over all and bring to a boil. Let simmer until the lobster meat is thoroughly hot. Add the cayenne pepper, salt, pepper, lemon juice and chopped dill.
  • Arrange 3 or 4 corn cakes on each of four plates. Arrange 2 lobster tail pieces and 1 claw in the center. Spoon an equal portion of the sauce over each serving. Garnish each serving with a dill sprig.

Nutrition Facts : @context http, Calories 568, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 30 grams, Fiber 2 grams, Protein 58 grams, SaturatedFat 18 grams, Sodium 1499 milligrams, Sugar 3 grams, TransFat 0 grams

More about "lobster enchiladas wwhite wine sauce recipes"

MAINE LOBSTER ENCHILADAS - CARNE AND PAPAS
maine-lobster-enchiladas-carne-and-papas image
2014-05-21 Drizzle a small amount of oil in the bottom of a baking dish and spread around. In a small pan, heat a few tablespoons of vegetable or olive oil over medium heat. Add tortillas 1 at a time and fry for 10-20 seconds per side …
From carneandpapas.com


LOBSTER LINGUINE WITH WHITE WINE SAUCE - THE DAILY …
lobster-linguine-with-white-wine-sauce-the-daily image
2011-11-03 Directions. Put an ounce of butter into a medium-sized sauté pan with a drizzle of olive oil over medium heat. Add the shallots and cook until translucent, about 3-4 minutes. Then, add the lemon juice and white wine, …
From thedailymeal.com


WHITE CHICKEN ENCHILADAS - JO COOKS
white-chicken-enchiladas-jo-cooks image
Cook for a minute then add the chicken broth and whisk until smooth. Let it cook until the sauce is thick and bubbly. Stir in the sour cream and green chiles. Pour this sauce over the enchiladas then top them with cheese. Bake for 22 to 25 …
From jocooks.com


FRESH LOBSTER SPAGHETTI WITH A WHITE WINE AND GARLIC …
fresh-lobster-spaghetti-with-a-white-wine-and-garlic image
2018-05-07 Using the directions on the package, cook the spaghetti. Do not rinse the pasta once drained and reserve 1/4 c of the pasta water. Set aside. In a medium pan over medium heat, melt the butter. Add the minced garlic and …
From adoptedtomato.ca


LOBSTER ENCHILADAS W WHITE WINE SAUCE RECIPE - WEBETUTORIAL
Lobster enchiladas w white wine sauce is the best recipe for foodies. It will take approx 1500 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make lobster enchiladas w white wine sauce at your home.. The ingredients or substance mixture for lobster enchiladas w white wine sauce recipe that are useful to cook such type of recipes are:
From webetutorial.com


LOBSTER LINGUINE WITH WHITE WINE SAUCE | RECIPE | RECIPES, …
Sep 25, 2015 - So when it came time to drum up a lobster recipe, I didn’t waver. Fresh lobster goes perfectly with a plate of buttery, white wine-y, herby linguine. Pinterest. Today. Explore . When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food …
From pinterest.com


EASY BEEF ENCHILADA RECIPE WITH WHITE SAUCE - YOUTUBE
Our easy Beef Enchilada recipe with white sauce is one of our Tex-Mex favorites! Delicious homemade ground beef enchiladas are baked in a creamy white sauce ...
From youtube.com


LOBSTER & SHRIMP ENCHILADAS - SCHNITZELGIRL
2019-07-05 Season with salt, pepper & sugar. Put in blender with cilantro leaves and 1/2 of stems. Blend well. Return mixture to stovetop and simmer on low for 10 minutes. Adjust seasonings if necessary and strain. Enchiladas: Saute garlic in butter. Add shrimp & lobster & saute until half done (don’t overcook) Add wine & reduce until thick.
From schnitzelgirl.com


LOBSTER ENCHILADAS - SOUTHERNKITCHEN.COM
2021-07-22 Instructions. Heat oven to broil. In a large, heavy skillet over medium-high heat, heat the oil until hot. Add the shallots, garlic and jalapeno puree. Cook briefly, stirring constantly, until softened, 2 to 3 minutes. Add chicken stock and cook until reduced by half.
From southernkitchen.com


LOBSTER ENCHILADAS RECIPES ALL YOU NEED IS FOOD
Add milk & wine. Add 2 oz. of the cheese. Continue to cook until thickened. FOR THE CRAB MIX: Lightly chop the flaked imitation crab. Combine with shrimp in a medium size bowl. Add 1.5 cups of cold sauce. Mix well. FOR THE ENCHILADAS: Lay out the tortillas on a flat surface.
From stevehacks.com


LOBSTER ENCHILADAS RECIPE - FOOD NEWS
Lobster Enchiladas w/White wine sauce Recipe. Lobster enchiladas are amazing fajitas hit the spot and the steak plate was fantastic. Great happy hour specials. Follow Pink Taco on Facebook; Follow Pink Taco on Instagram; Follow Pink Taco on Yelp . Mix and fill flour or corn tortillas. 2 to 3 c. shredded Jack cheese or Cheddar or 1/2 of each. Warm tortillas in …
From foodnewsnews.com


CRAB ENCHILADAS WITH CREAMY WHITE SAUCE - ADVENTURES OF MEL
2020-02-12 Add a heaping tablespoon of the crab meat mixture to each corn tortilla, loosely wrapping each one. Place each crab enchilada, seam side down, in the baking dish on top of the sauce. Spread the remaining sauce over the finished crab enchiladas, and sprinkle with remaining cheese. Bake your sour cream white sauce crab enchiladas at 350° F for ...
From adventuresofmel.com


WHITE WINE GARLIC BUTTER LOBSTER TAILS - THE SEASONED SKILLET
Place lobster tails, meat side up in a baking or casserole dish. Brush the garlic butter mixture over the lobster meat, and pour 1/4 cup of white wine in the base of the dish. 5. Place in oven under the broiler setting for 10 to 12 minutes or until lobster meat is opaque, and edges are slightly charred. 6.
From seasonedskilletblog.com


LOBSTER AND WHITE WINE SAUCE RECIPE | VISIT A WINERY
Apr 05, 2021 · Lobster Pasta White Wine Sauce Recipes. 1,073 suggested recipes. White Wine Sauce for Pasta JulieBlanner1. crushed red pepper, olive oil, white wine, pepper, grated Parmesan and 5 more. White Wine Sauce for Pasta JulieBlanner1. butter, pasta, grated Parmesan, parsley, salt, white wine, olive oil and 3 more.
From domvino.fr


LOBSTER LINGUINI WITH WHITE WINE SAUCE - CHRYSALIS WINE
2017-07-01 Put an ounce of butter into a medium-sized sauté pan with a drizzle of olive oil over medium heat. Add the shallots and cook until translucent, about 3-4 minutes. Then, add the lemon juice and white wine, stirring everything together. Add the thyme, salt, and pepper and stir slowly again. Then, add the rest of the butter slowly, letting each ...
From chrysaliswine.com


GRILLED LOBSTER TAILS WITH WHITE WINE BUTTER SAUCE RECIPE - T-FAL
Preparation. Combine the wine, lemon juice, shallot, garlic and half each salt and pepper in a small saucepan set over medium-high heat. Bring to a boil and simmer until reduced to about 2 tbsp (30 ml). Remove from the heat and cool for 1 minute. Whisk the cold butter into the wine mixture, a few cubes at a time, until well combined; set aside ...
From t-falusa.com


10 BEST WHITE WINE CREAM SAUCE LOBSTER RECIPES - YUMMLY
2022-06-25 Lemon-Cream Sauce The Foodies' Kitchen. unsalted butter, lemon, milk, cream, all-purpose flour, lemon and 3 more. The Essential…. Flourless Mustard Sauce Tenplay. wholegrain mustard, agar agar flakes, Dijon mustard, milk, chicken stock and 7 more.
From yummly.com


FISH WITH WHITE WINE SAUCE - RECIPETIN EATS
2021-08-16 Keep the cooked protein warm in a low oven at 50°C/120°F while you make the sauce. Cook fish – Sprinkle fish with salt and pepper, then cook in a non-stick pan. For a 150g / 5oz white fish fillet (like snapper) that is 2 cm / 4/5″ at the thickest point, this will take 2 minutes on each side. Cook in batches if necessary.
From recipetineats.com


LOBSTER WHITE WINE SAUCE | VISIT A WINERY
10 Best White Wine Cream Sauce Lobster Recipes Yummly. https://www.yummly.com/recipes/white-wine-cream-sauce-lobster. Apr 13, 2021 · White Wine Cream Sauce Lobster ...
From domvino.fr


LOBSTER TAILS WITH HONEY GARLIC BUTTER WHITE WINE SAUCE
Position α rαck in the middle of the oven (4-6 inches from heαt element). Preheαt broiler αnd line α bαking trαy / sheet with foil. Thαw out lobster tαils, if frozen, in α pot of cold wαter for 30 minutes or more, until fully thαwed.
From hotfrommyoven.com


LOBSTER TAILS WITH HONEY GARLIC BUTTER WHITE WINE SAUCE
2018-09-24 Thaw out lobster tails, if frozen, in a pot of cold water for 30 minutes or more, until fully thawed. Rinse and pat dry with paper towels. In a small saucepan, melt the butter over medium heat. Add the garlic and sauté until fragrant (about 1 minute), then add the white wine. Allow to simmer and let reduce slightly (about 2-3 minutes), then ...
From winebutler.ca


CHICKEN ENCHILADAS WITH WHITE SAUCE - THE YUMMY BOWL
2022-01-21 Make white sauce recipe. Melt butter in a medium saucepot over medium heat. Whisk until melted and gradually add flour, stirring constantly for 1-2 minutes until flour is absorbed, thickened and a paste-like texture achieved (a roux). Slowly pour in the chicken broth, whisk until smooth and turn the heat on low.
From theyummybowl.com


10 BEST LOBSTER PASTA WHITE WINE SAUCE RECIPES - YUMMLY
2022-06-27 heavy cream, lemon juice, shallots, garlic, lobster meat, white wine and 4 more Mustard Sauce with Pickled Mustard Seeds Salty Tomatoes white wine, salt, spanish paprika, mustard seeds, mustard seeds and 6 more
From yummly.com


LOBSTER WHITE WINE SAUCE - RECIPES | COOKS.COM
Put all the ingredients except the seafood in crockpot. Cover and cook on high for 2 to 4 hours. Add seafood, cover and cook for 3 to 4 ... Ingredients: 16 (basil .. meat .. oil .. paprika .. pieces .. salt ...) 8. LOBSTER FONDUE DIP. In earthen fondue pot, melt ... Add red pepper sauce, gradually stir in wine.
From cooks.com


LOBSTER ENCHILADAS W/WHITE WINE SAUCE | NATURALLY SAVVY
Saute the lobster shells and onions in butter, then add garlic, paprika, and tomato paste. Cook out for a few minutes. Add the brandy and deglaze. Let the brandy reduce until dry. Now add the veloute, and simmer for 45 minutes.
From naturallysavvy.com


LOBSTER ENCHILADAS WITH ROASTED POBLANO SAUCE RECIPE | FOOD …
Crispy Fried Tofu Sandwich. Refrigerator Dill Pickles. Fried Catfish Fingers
From private.blog-guru.web.id


FLORIDA SEAFOOD PASTA IN A WHITE WINE SAUCE RECIPE
2013-05-03 Meanwhile, in a heavy bottomed pot or French oven, melt butter on medium heat. Add garlic and cook for 2 minutes. Add wine and olive oil and bring to …
From thelittlekitchen.net


LOBSTER WITH BUTTER, VANILLA, AND WHITE WINE SAUCE RECIPE BY …
2011-11-03 For the sauce. Over medium heat, melt 2 tablespoons of the butter. Once the butter has melted and is hot (but not in danger of scalding), add the shallots and garlic and sauté for 5 minutes, until soft. Season to taste with salt and pepper. Add the white wine and let reduce for 2-3 minutes. Turn the heat down to low.
From thedailymeal.com


CHICKEN ENCHILADAS WITH WHITE SAUCE RECIPE - EATINGWELL
Step 1. Preheat oven to 350 degrees F. Heat oil in a medium saucepan over medium-high heat. Add onion and poblano; cook, stirring occasionally, until softened, 4 to 5 minutes. Add cumin and cayenne; cook, stirring constantly, for 30 seconds. Whisk flour and 1/4 cup broth in a small bowl; set aside. Advertisement.
From eatingwell.com


BAKED HADDOCK, BUTTERY LOBSTER AND WINE SAUCE RECIPE
2010-04-15 Melt butter in the microwave, pour over bread crumbs and lobster chunks. Add white wine and lemon juice pooling on the bottom of the pie plate around the fish, not on top. Sprinkle with more grating cheese. Bake on 350 until lightly browned and fish flakes easily, around 25 minutes. Printable Recipe. Posted by Whats Cookin Italian Style Cuisine ...
From whatscookinitalianstylecuisine.com


ENCHILADO DE LANGOSTA (CUBAN LOBSTER CREOLE) - COOKED BY JULIE
2021-06-16 Season the lobster tails with salt and pepper and set them aside. In a large skillet, heat some oil over medium-high heat. Add the onions and peppers. Cook for 3-4 minutes or until the onions are translucent. Stir in the tomato paste and sofrito and cook for 1 minute. Add the garlic and spices and cook for 20 seconds.
From cookedbyjulie.com


CREAMY WHITE SAUCE CRAB ENCHILADAS - PLATING PIXELS
2018-07-31 Preheat oven to 350º F. To make the sauce: In a large bowl stir together sour cream, yogurt, flour, salt, cumin, and paprika. Stir in milk and green chilies. Divide sauce in half. Combine chopped crab meat and green onions in one half of the sauce to make the filling. Evenly divide filling between tortillas.
From platingpixels.com


Related Search