This recipe comes from Sam Etheridge, formerly of Ambrozia, now of Nob Hill Bar and Grill in Albuquerque, NM.

Ingredients

Instructions

Remove lobster tails from shells and cut into thirds long ways. Thread lobster tails long ways one on each skewer. Preheat oil in fryer or large pot to 325 degrees. One at a time dip lobster tails into batter and place in hot oil. Fry until golden brown, turning the tails several times with tongs to get even cooking. Skewers should fry about 4-5 minutes each. Fry about 5-6 skewers at one time. Drain on paper towels. Serve with chipolte ketchup. 

For the Corndog Batter:

Combine flour, cornmeal, baking powder, sugar in a bowl. In a separate bowl combine eggs, egg yolks, milks, and green chili. Stir each bowl until well combined. Add liquid to dry ingredients. Whisk until smooth. 

For the Chipotle Ketchup:

Sauté onions until soft, add garlic and sauté for 10 seconds, add remaining ingredients and cook for 15 minutes on medium heat. Puree, strain, cool. 

For the Wasabi Mustard:

Dissolve wasabi powder in vinegar until smooth, add in mustard and sour cream, salt and pepper to taste.

‘Place Potato latkes on a serving dish and spoon a spoonful of Cream cheese on to each. Slice medallions of the fillet and place 2 medallions onto each potato latke. Serve hot.’

Ingredients

• 500g (1 lb.) Lamb fillet ( 2 medium fillets), Pork fillet can also be used

• bottle Roasted Red Capsicum marinade

• 50g rocket leaves

• 200g cream cheese ( 1 tub)

• 500g  (1 lb.) potatoes, washed and grated

• egg

• 1 cup Cake flour

• 1 tbs Salt

• 2 tbs Medium Peri Peri

• 100ml Olive oil for frying

Instructions

Slice fillet lentghwise ( don’t cut through) and butterfly open. Flatten slightly with a meat happer or rolling pin.Place in a flat dish and pour over Roasted Red Capsicum marinade. Allow to marinade for 25 min

Preheat the oven to Grill

In the meanwhile, Prepare the Latkes:

Grate the potatoes, and mix with the flour, salt, egg & Peri Peri

Heat the oil in a deep frying pan, scoop spoonfuls of the Latke mixture in the pan , flatten with a spatula and fry for 2 minutes on each side or until crisp and golden in colour.

Remove from pan and drain excess oil on paper towel.

Prepare the lamb fillet as follows:

Remove from the marinade ( Don’t wipe of excess marinade), place a thick layer of Rocket leaves on one halve of the fillet, and fold the fillet over lenghtwise, to coverthe leaves and so the fillet has thje original closed shape again.Place fillet on a roasting rack on the top shelf of the oven and grill for 5 minutes. Turn around and roast the other side for 5 minutes.

Place Potato latkes on a serving dish and spoon a spoonful of Cream cheese on to each.

Slice medallions of the fillet and place 2 medallions onto each potato latke.

Serve hot.

Ingredients

• 250ml (1 Cup) Arborio rice

• 50g Butter

• 5g Crushed garlic

• 50g chopped onion

• 1 bottle Nando’s Curry Coconut Cooking sauce

• 425g (1 can) Coconut Milk

• 1 head Bok Choy (or one head chinese cabbage or 1 head butter lettuce)

Instructions

Melt the butter in a pot and lightly fry the onions and garlic.

Stir the rice through making sure that it is well covered by the butter.

Pour the Nando’s cooking sauce and coconut milk in and stir through. Allow to simmer over a medium heat for 30–35 minutes. Stir often to prevent the rice from sticking to the bottom of the pot.Remove from the heat and stir the chopped Bok Choy through the rice.

This dish is wrapped in banana leaves, which give it a subtle, earthy flavor. Serve the dish with plain corn tamales, fresh corn tortillas or rice. It takes a bit of effort, but it produces enough for a party, so make this dish for a special occasion.

Ingredients

•    1/4 cup vegetable oil
•    2 1/2 pounds chicken pieces
•    1 pound country-style pork ribs
•    1 pound stew beef, cubed
•    1 package frozen banana leaves, thawed

Instructions

To make the meat, pour the oil into a large, heavy-bottomed skillet over medium high heat and working in batches, sear the chicken, pork and beef. Remove them from the heat.

Preheat the oven to 350 degrees F.

Wash and dry the banana leaves, then cut them in half lengthwise. In a very large clay pot or Dutch oven, arrange the leaves in the bottom of the pot, emanating in a fan pattern. Arrange the browned meats on the bed of leaves, then pour the blended sauce over the meat. Fold the banana leaves, one at a time, over the top of the meat. Anchor the leaves with a small plate, then cover the pot and bake for 1 hour.