Broiled Lobster Tails

Broiled Lobster Tails Prep 15 m Cook 5 m Ready In 20 m “This is a quick and tasty way to make DELICIOUS broiled lobster tails…YUM! Keep an eye on them while they’re in the oven so they don’t burn.” Ingredients 2 whole lobster tails 1/2 cup butter, melted 1/2 teaspoon ground paprika salt to taste ground white pepper, to taste 1 lemon – cut into wedges, for garnish Directions Preheat the broiler. Place lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly, and … Continue reading Broiled Lobster Tails

Lumpia – Filipino Shrimp and Pork Egg Rolls

Lumpia – Filipino Shrimp and Pork Egg Rolls The traditional Filipino egg roll is small in size, but big on taste. More shrimp can be added to your taste, or omitted altogether. They can also be frozen for later consumption. Serve with store-bought sweet and sour sauce or spring roll sauce (available in Asian grocery stores).” Ingredients 1 pound ground pork 1 cup finely chopped raw shrimp 1/2 cup finely chopped onion 1/2 cup grated carrots 1/4 cup finely chopped green onions 3 tablespoons soy sauce 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon monosodium glutamate (MSG) (optional) 1 … Continue reading Lumpia – Filipino Shrimp and Pork Egg Rolls

Citrus Soy Sauce

Citrus Soy Sauce Makes: 1 1/2 cups Active Time: 15 minutes Total Time to Make: 15 minutes Ingredients 3 tsp Cornstarch 3 tsp water Juice of 2 limes (about 1/4 cup) Juice of 2 lemons (about 1/3 cup) 3/4 cups + 2 Tbsp 100% Orange Juice From Concentrate 1/2 cup Soy Sauce 2 Tbsp Canola Oil 1 Tbsp peeled, chopped fresh ginger 1 tsp chopped peeled Garlic 1 Tbsp  Clover Honey Continue reading Citrus Soy Sauce

Korean Bibimbap

Korean Bibimbap Yield: 4 Prep Time:30 minutes Cook Time:30 minutes Ingredients: For the Korean Bibimbap: 3 cups cooked sticky rice (1 1/4 cups dry rice) 8 ounces loose leaf spinach or chopped kale 8 ounces sliced mushrooms (oyster, shiitake, or cremini) 1 cup shredded carrots 1 cup mung bean sprouts 1 bunch green onions, cut into 1 inch segments 2 teaspoons sesame oil 1/4 cup vegetable broth 1¬†garlic clove, minced 1 teaspoon sesame seeds 4 eggs Salt and pepper For the Gochujang Sauce: 1/2 cup korean gochujang sauce (found at Asian markets or Whole Foods) 2 tablespoons sesame oil 2 … Continue reading Korean Bibimbap

Korean Spicy Bibimbap Sauce

  Korean Spicy Bibimbap Sauce By Monica Servings: makes 3/4 cup Ingredients 4 tablespoons gochujang (Korean red hot pepper paste) 2 tablespoons sesame oil 2 tablespoons brown sugar 1 tablespoon soy sauce 1 tablespoon water 2 teaspoons rice vinegar 2 teaspoons minced garlic (2 cloves) 1 tablespoon toasted sesame seeds (optional) Directions Whisk ingredients together until combined. Cover and refrigerate for up to 2 weeks. Leftovers may be frozen. Use sauce as a condiment for Bibimbap and other Korean dishes. Serve in a small bowl or a condiment squeeze bottle. Continue reading Korean Spicy Bibimbap Sauce