MILLION DOLLAR TOSTADAS
As I go through life, I have noticed that anything that is called “MILLION DOLLAR…” I assume, is of the highest quality that I can get. Since I am a Chef, every now and then I dream of the ingredients that I would have to make a “million dollar” meal. The first thing that would be on the list is LOBSTER. AHHHH succulent lobster—grilled of course and basted with rich butter or some high end fat. The second item would be DUCK FAT! OHHHHH! The buttery richness and versatility of duck fat is amazing! Last but not least, number three is GARLIC…. need I say more? Lucky for me this dream is coming true! My friends over at FATWORKS sent over a box of fats for me to create recipes for you and their fans. In this box, included a jar of the “DIVA” of all fats… DUCK FAT!!! I just have to acquire the other two ingredients to start making this dream meal.
Now that I have the dream ingredients, what is the first recipe I am going to make with this luxurious DUCK fat? Why it’s going to be MILLION DOLLAR TOSTADAS. So back to the “MILLION DOLLAR…” thing. Just because these are called TOSTADAS, do NOT let the name fool ya! First, I start by infusing duck fat with thinly sliced fresh garlic. The next ingredient is split small lobster tails (small lobsters = super succulent). As I grill them in the shell, I baste them in the garlic infused duck fat. This is followed by preparing my other ingredients: lime creme fraiche and snipping live kale micro-greens. Almost done– fresh cut heirloom tomatoes, spiralize (zoodle) my cucumber, grate aged asiago cheese, tear cilantro leaves and thin slice shallots for the toppings. Finally, I now pan fry handmade corn tortilla shells in…you guessed it… garlic infused DUCK FAT! To your average person this might sound like a lot of work just for a TOSTADA…. Well this it isn’t just any OL” tostada…. it’s a MILLION DOLLAR TOSTADA! I probably won’t be able to go back to regular “WORKING MAN’S” tostadas– haha– after this high end meal……So now that you have an idea of what a million dollars looks like through the eyes of a chef, give this recipe a try… you will feel like a millionaire and so will any one who indulges in them with you— if you decide to share :)
A NOTE: if you would like to purchase your own jar of DUCK FAT be sure to visit FATWORKS.com and tell them jarOhoney sent ya!
MAKES 4 TOSTADAS- SERVES 2 ENTREE OR 4 BRUNCH
1/3 cup plus 1/4 cup (measured separately) FATWORKS BRAND FREE RANGE PASTURE RAISED DUCK FAT (click to buy)
2 large cloves fresh organic garlic, peeled and thin whole slice on a garlic mandolin
1/2 cup organic cultured creme fraiche
1 large organic lime, zest and juice separately
1 medium organic cucumber, do NOT peel, spiralize or “zoodle”
1/2 teaspoon white truffle salt
4 – 3 ounce, in shell, rock lobster tails SUSTAINABLY caught wild from BAJA, (click here to get the most sustainable choices for LOBSTER in your area from SEAFOODWATCH.ORG)
3/4 of a large fresh organic shallot, peel and slice thin into rounds
1/3 cup loosely packed fine grated/fine shredded aged asiago cheese
1/2 cup small diced organic multi-colored mini pearl heirloom tomatoes
1/4 cup fresh organic cilantro leaves, de-stem and rough tear
1 cup organic fresh sniped living micro-greens (I used live kale), rinse well and allow to dry until plating
4 handmade taco sized organic yellow corn tortillas
Rinse your lobster tails well in cold water. Use kitchen shears to snip the shell of each–start with the belly from head to tail. Now snip the back shell- from head to tail. Lay on a flat surface, back side up, cut in half following the snipped lines. Rinse with cold water. Remove any “vein” or debris. Reserve.
In a small saucepan, place the 1/3 cup of DUCK FAT in with the garlic slices. Turn on medium heat. Bring to just a boil while stirring often. Remove from heat and allow to set for no more than 10 minutes or until garlic is golden brown. Remove the garlic from oil. Place the garlic on a paper towel in a single layer to drain. Reserve–these are your garlic chips (NOTE: WE have made duck fat fried garlic chips! You saw it here first on jarOhoney.com ). Reserve the oil– this is your infused duck fat.
Place the creme fraiche into a small bowl. Place 1/2 of the lime zest in it. Stir well. Stir in 1/2 of the lime juice until smooth. Transfer this mixture into a small squeeze bottle with a small tipped top. Refrigerate until you are ready to plate. Be sure to reserve the remaining lime juice and zest separately for the further instructions.
Place your spiralized cucumber or ZOODLES into a small bowl. Add the remaining lime juice and mix well. Add 1/4 teaspoon of the white truffle salt and mix well. Place into a fine mesh strainer over a deep bowl. Allow to set for 20 minutes, turn and gently squeeze often to drain off excess liquid. Quickly rinse with cold water and return to the strainer. Pat with clean paper towel before plating.
Heat your grill pan on high heat until hot- but not smoking. Place the lobster tail halves meat up as close to the center of the pan as possible. Brush the meat portion only generously with the infused duck fat. Grill for 8 to 10 minutes. Do not turn. Brush with infused duck fat again. Remove from heat into a separate dish. Allow to rest uncovered until ready to plate.
In a small frying pan- add your reserved infused duck fat and the remaining 1/4 cup separated duck fat. On medium high- heat the oil, test by splashing a drop of water into it. If it sizzles, you are ready. Place ONE corn tortilla in and fry on first side for 1 minute. Using tongs, gently flip and fry the second side for 1 minute. Be sure the tortilla is flat while you are frying it. Continue until both sides are golden brown, one minute at a time on each side. When done, place on a plate lined with a clean paper towel to drain. Pat excess oil off with a clean piece of paper towel if need be. Repeat with all four tortillas. Cover with a clean sheet of paper towel in between all 4 tortillas after frying individually.These are your tostada shells. Reserve them until you are ready to plate.
Remove the lobster meat from the shells with a fork. Slightly trim the head meat off (for a better look and YOU are the chef so you get to eat this) , now cut each tail in half lengthwise (reserve the shells for future stock or discard). This will give you 4 strips per whole lobster.
On your serving plate:
Place down one fried tostada shell in the center of the serving plate. Drizzle 1/4 of the lime creme fraiche sauce in a zig-zag pattern across the tostada shell. Spread out 1/4 of the cucumber zoodles across the tostada shell. Place down 4 strips(one whole lobster worth) side by side on top of the cucumber. Sprinkle evenly 1/4 of the remaining white truffle salt onto the lobster pieces. Dust with 1/4 of the remaining lime zest. Arrange 1/4 of the shallot rounds onto the lobster strips. Dust the whole tostada with 1/4 of the asiago cheese. Arrange 1/4 of the chopped tomatoes towards the center half of the tostada. Arrange 1/4 of the cilantro leaves to the outside of the tostada shell. Arrange 1/4 of the garlic chips to the outside of the tostada shell. Place 1/4 of the micro-greens in the center of it all. One down– 3 to go…Repeat with remaining ingredients as instructed above to finish all four tostadas. SERVE with a smile and sooooo enjoy this “MILLION DOLLAR TOSTADA” meal, my friend! CHEERS!
COPYRIGHT 2017 (c) jarOhoney.com. ALL RIGHTS RESERVED.