Garlic Black Pepper Lobster With Lemon Grass Fried Rice Recipes

BLACK GARLIC RICE PILAF

Steps:

• Preheat a grill for cooking over indirect medium-high heat.
• Heat a 12-inch cast-iron pan over medium-high heat on the stovetop and add the oil. Once heated, add the onion, bell pepper and black garlic, stirring to combine. Cook until the onions have sweated and are starting to caramelize, about 3 minutes. Add the rice and stir to combine, coating the rice with the oil. Stir in the stock, then sprinkle with salt and pepper and bring to a simmer. Cover with the lid or foil. Cook over indirect heat for 40 minutes. Remove from the heat, then rest for 10 minutes before serving.

TRADITIONAL MANDARIN FRIED RICE

Steps:

• In a wok, add 2 tablespoons of oil and quickly soft-scramble the eggs. Remove the eggs. In the same wok, coat with oil and stir-fry garlic and ginger. Add white scallions and lapchang. Add rice and mix thoroughly. Add soy sauce, white pepper and scrambled eggs. Check for seasoning. Serve immediately.

BANANA LEAF WRAPPED BASS WITH SCALLION-GINGER FRIED RICE

Steps:

• Add water to a medium pot, fitted with a steamer insert, and bring to a boil.
• Coat a large wok heavily with 2 tablespoons grapeseed oil and heat until the oil is almost smoking. Meanwhile, season the eggs with salt and pepper. Add the eggs to the heated oil and stir vigorously until puffed and cooked through, about 2 minutes. Remove from the wok and set aside in a bowl. To the same wok, add another 2 tablespoons grapeseed oil and heat until hot, then add the garlic, 2 tablespoons scallions and 1 tablespoon ginger and saute for 1 minute. Add the rice and eggs back in, mixing gently. Season with the tamari and sesame oil. Mix well to combine. Remove from the heat and let cool slightly.
• Lay a banana leaf on your work surface. Place about 1/4 cup cooled rice in the middle. Sprinkle a piece of fish on both sides with salt and pepper and place on top of the rice. Top with a few Thai basil sprigs. Fold the banana leaf and wrap tightly, similar to wrapping a sandwich in foil or plastic wrap. Repeat with the remaining fish. Carefully place each piece of wrapped fish in a steamer insert, seam-side down. Add the tea leaves to the simmering water and set the filled steamer insert over the water and cover. Steam until the fish is cooked through, about 12 minutes.
• Meanwhile, when is the fish has about 3 minutes left, heat the olive oil in a small saucepan.
• Cut the fish packets open with scissors, then top each pieces of fish with the remaining 2 tablespoons scallions and tablespoon ginger. Spoon the hot olive oil over the top of each piece of fish and serve.

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.

3 PEA FRIED RICE

Steps:

• In a wok, coat with canola oil and add garlic and ginger. Cook until soft and add rice. Mix well then add eggs, chives and English peas. Heat thoroughly. Check for seasoning. Toss snow and snap peas with vinaigrette. Check for seasoning.
• Mix all ingredients well.

TEA SMOKED BRAISED BOAR WITH SPAM-PINEAPPLE FRIED RICE

Steps:

• Place the boar in a bamboo steamer. Line wok with foil and mix tea, rice and sugar together and place on foil. Place the bamboo steamer over the wok. Cover and seal with wet towel. On low heat, smoke the mixture for 20 to 30 minutes then turn off heat and let stand for 20 more minutes. Meanwhile, in a stock pot coated with oil, saute the onions, carrots, celery and garlic. Add the smoked boar. Season and add the soy, sugar, wine, and water, to cover. Check for seasoning and bring to a simmer. Simmer for 1 1/2 to 2 hours until meat is extremely tender. Right before serving, add the greens to wilt. In a wok or large saute pan, coat lightly with oil and saute the scallion whites and add the Spam and pineapple. Add the rice and season. Plating: In large bowl, place a mound of fried rice and top with boar. Garnish with scallion greens.