Broiled Lobster Tails with Garlic-Chili Butter

Ingredients

• 4 8-ounce fresh or frozen lobster tails
• 1 teaspoon finely shredded orange peel
• 1/2 teaspoon chili powder
• 1 clove garlic, minced
• 1/4 cup butter
• Clarified Butter (optional)

Directions

1. Thaw lobster tails, if frozen. Preheat broiler. Butterfly the lobster tails by cutting through the center of the hard top shells and meat. Spread the halves of tails apart. Place lobster tails, meat side up, on the unheated rack of a broiler pan.

2. In a small skillet cook garlic, orange peel, and chili powder in butter over medium heat about 30 seconds or until garlic is tender. Brush mixture over lobster meat.

3. Broil 4 inches from heat for 12 to 14 minutes or until lobster meat is opaque. If desired, serve with Clarified Butter.

4. Makes 4 lobster tails

Picadillo

Ingredients

• 1 pound lean ground beef
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 2 medium tomatoes
• 1 medium apple
• 1/3 cup raisins
• 2 tablespoons thinly sliced, pimiento-stuffed olives
• 1 tablespoon chopped, pickled jalapeno pepper
• 1 tablespoon vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground cloves
• 1/4 cup toasted slivered almonds

Directions

1. In a large skillet cook ground beef, onion, and garlic until meat is brown and onion is tender. Drain off fat.

2. Meanwhile, peel and chop tomatoes. Peel, core, and chop apple. Stir tomatoes, apple, raisins, olives, jalapeno pepper, vinegar, sugar, salt, cinnamon, cumin, and cloves into the beef mixture. Cook, covered, over low heat for 20 minutes. Stir in the toasted almonds. Cook, uncovered, for 2 minutes more. Serve it with large corn chips or tortilla chips or in taco shells or flour tortillas. Makes about 3 cups (24, 2-tablespoon servings).

Fruit Salsa

Ingredients

• 1 cup chopped papaya or mango
• 1 cup finely chopped fresh pineapple
• 1/4 cup finely slivered red onion
• 1/4 cup slivered yellow, orange, and/or green sweet pepper
• 3 tablespoons snipped fresh cilantro
• 1 teaspoon finely shredded lime or lemon peel
• 2 tablespoons lime or lemon juice
• 2 to 4 teaspoons finely chopped fresh jalapeno pepper*
• 1 teaspoon grated fresh ginger

Directions

In a medium bowl stir together the papaya or mango, pineapple, red onion, sweet pepper, cilantro, lime or lemon pel, lime or lemon juice, jalapeno, and ginger. Cover and chill salsa for 8 to 24 hours. Makes about 2-1/4 cups (17 2-tablespoon servings).

*Note: Because hot peppers contain oils that can burn your eyes, lips, and skin, protect yourself when working with the peppers by covering your hands with plastic bags or plastic or rubber gloves. Be sure to wash hand thoroughly before touching your face or eyes.

Spanish-Style Chicken

Ingredients

• 1 3- to 3-1/2-pound broiler-fryer chicken, cut-up
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• 2 tablespoons olive oil
• 1 28-ounce can whole Italian-style tomatoes, cut up
• 4 medium potatoes, cut into 1/2-inch pieces (4 cups)
• 1 medium onion, sliced (1/2 cup)
• 1/2 cup halved pitted ripe olives
• 1/2 cup dry red wine
• 2 tablespoons capers (optional)
• 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
• 2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
• 2 cloves garlic, minced
• 1 tablespoon cold water
• 2 teaspoons cornstarch

Directions

1. Remove skin from chicken. In a large plastic bag combine flour, salt, and ground red pepper. Add chicken, a few pieces at a time; shake to coat. In a 4-quart Dutch oven heat oil. Cook chicken in hot oil over medium heat about 10 minutes or until chicken is lightly browned, turning to brown evenly.

2. Add undrained tomatoes, potatoes, onion, olives, wine, capers (if using), dried basil and dried oregano (if using), and garlic to Dutch oven. Bring to boiling; reduce heat. Cover and simmer for 35 to 45 minutes or until chicken is tender and no longer pink. Remove chicken to a serving dish; cover and keep warm.

3. In a small bowl combine the water and cornstarch; add to potato mixture in Dutch oven. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in fresh basil and oregano (if using). Pour thickened mixture over chicken in dish. If desired, garnish with a sprig of fresh basil or oregano. Makes 6 servings.