Enjoy some delicious recipes!
Program #841Bonefish Grillฎ
Spicy Tuna Bowl
6 oz Tuna Sashimi Slices
1 Cup Cooked Basmati Rice
3 oz of Fruit Salsa
1 Avocado (quartered)
1/4 Cup Carrot Slices (thinly sliced)
4 Sprigs of Cilantro
Crispy Wontons or Fried Onions for Garnish
1. Lightly sear the Tuna Sashimi.
2. On a plate, place Tuna Sashimi slices on top of cooked rice.
3. Fan Avocado slices out and place next to the Tuna.
4. Pour Fruit Salsa over the Tuna.
5. Garnish with carrot slices, sprigs of Cilantro ans Crispy Wontons.
6. Serve with Soy Sauce or Chile Garlic Sauce.
Ingredients for Fruit Salsa:
2 Cups of Pineapple (Chopped)
1 Tbsp Jalapeno (finely diced)
1/2 Cup Red Pepper (finely diced)
1/4 Cup Red Onion (Chopped)
1 Tbsp Lime Juice
1 Tbsp Chili Powder
1 Tbsp Brown Sugar
Cilantro to Taste
Salt and Pepper to Taste
1. Core and dice Pineapple (1/4" x 1/4")
2. Slice Jalapeno (1/4" x 1/4")
3. Stem, seed, and dice Red Bell Peppers(1/8" x 1/8")
4. Peel and chop Red Onion (1/8" x 1/8")
5. Place all ingredients into a mixing bowl and toss to coat evenly
Lobster Roll Sliders (makes two rolls)
For steaming the Lobster:
1 1/4 lb. Lobster
1 TBSP Kosher Salt
Fill stock pot with 1" of salted water and heat on high. Rinse lobster with cold water and place in pot. Place lid on pot and cook for approximately 10 minutes.
For the Lobster Salad:
1 1/4 lb. Steamed Lobster
1/4 cup Mayonnaise
1/2 tsp English Dry Mustard
1/2 oz Diced Celery
1/2 oz Diced Red Onion
Salt and Pepper to taste
Remove the tail meat from the lobster shell using kitchen shears. Remove the meat from the legs and claws by using a hammer to gently crack the shell. Cut the tail, leg, and claw meat into 1/2" sized pieces. Place in a bowl and chill in the refrigerator for 30 minutes.
While the lobster meat is cooling, cut the celery and onion into small diced pieces. Place into a mixing bowl and add the mayonnaise and dry mustard. Add the cold lobster meat and stir the ingredients with a fork to mix well. Cover with plastic wrap and place in the refrigerator until ready to use.
For the Lobster Roll Sliders:
2 Buttered Slider Rolls
1/3 cup Lobster Salad
2 TBSP Shredded Romaine Lettuce
Heat a 12" skillet over medium heat. Carefully trim the top 1/4" and the bottom 1/8" from each slider bun with a serrated bread knife. Brush the cut sides with butter and toast each buttered side in the skillet until golden brown in color. Gently open the hot dog bun along the split being careful not to separate the sides of each bun. Divide the lobster salad in half and fill each bun with half the lobster salad. Place 1 TBSP of the shredded Romaine Lettuce on top of the salad on each roll. Serve on a room temperature plate with lemon wedges and your favorite side dish.
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