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chanda-panda:

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darkchef:

Lobster and Stone Crab Enchilado

Ingredients

• 2 uncooked frozen lobster tails (1 1/2 pounds total), thawed, cut in half lengthwise, each half cut into thirds with shell intact
• 1 tablespoon fresh lime juice
•  
• 1/4 cup olive oil
• 1/3 cup chopped onion
• 2 tablespoons chopped green bell pepper
• 2 garlic cloves, chopped
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon paprika
• 2 large plum tomatoes, seeded, diced
• 1/2 cup canned tomato puree
• 3/4 cup bottled clam juice
• 1/2 cup dry Sherry wine
• 1 bay leaf
• 1/4 teaspoon cayenne pepper
• 1 pound stone crab claws, cracked

Preparation

• Place thawed lobster and fresh lime juice in medium bowl; toss to coat. Let stand 15 minutes, tossing lobster occasionally.
• Heat olive oil in heavy large pot over high heat. Add lobster pieces and any accumulated juices. Sauté until lobster shells turn bright orange, about 4 minutes. Using slotted spoon, return lobster to same bowl. Reduce heat to medium. Add chopped onion and chopped bell pepper to pot; sauté until soft, about 5 minutes. Add chopped garlic cloves, fresh parsley, and paprika and sauté 1 minute. Add diced tomatoes and tomato purée. Cook until juices thicken, stirring frequently, about 8 minutes. Add clam juice, dry Sherry, and bay leaf. Season to taste with salt. Add cayenne pepper. Bring mixture to boil, then add stone crab claws and reserved lobster with any accumulated juices. Reduce heat to medium-low, cover, and simmer until lobster meat is cooked through and tender, about 10 minutes.

darkchef:

Spice-Rubbed Flank Steak with Fresh Salsa

Ingredients

• 2 cups chopped seeded tomato 
• 1/2 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 3 tablespoons fresh lime juice 
• 1 tablespoon extra-virgin olive oil 
• 1/2 teaspoon kosher salt 
• 1/4 teaspoon ground red pepper
• Steak:
• 1 teaspoon garlic powder
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon chipotle chile powder
• 3/4 teaspoon freshly ground black pepper 
• 1/2 teaspoon kosher salt 
• 1/2 teaspoon ground cinnamon
• 1 (1 1/2-pound) flank steak, trimmed 
• 1 tablespoon extra-virgin olive oil 
• Cooking spray 

Preparation

1. 1. Preheat grill to high heat.
2. 2. To prepare salsa, combine first 7 ingredients in a bowl.
3. 3. To prepare steak, combine garlic powder and the next 6 ingredients (through cinnamon). Brush both sides of steak with olive oil, and sprinkle with spice mixture. Place the steak on grill rack coated with cooking spray, and grill 4 minutes on each side or until desired degree of doneness. Let stand for 5 minutes. Cut the steak diagonally across grain into thin slices. Serve with salsa.

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