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A Sizzling Summer Meal | TheNews – Nashville-Davidson, Tennessee

Nashville-Davidson, Tennessee 2021-06-16 12:18:18 –

For many, summer is an opportunity to enjoy a freshly prepared meal outdoors while enjoying time. Changing a dish from ordinary to special begins with a chef-inspired recipe that reminds us of the taste of the season.
For summer burger lovers who want a fresh twist on tradition, this recipe requires high quality beef from Omaha steak. Created by Omaha Steak Executive Chef David Rose, these fried lobster po’boy burgers with pimento remoulade sauce are a fascinating way to combine two summer favorites, seafood and burgers.
For inspiration for summer meals, visit OmahaSteaks.com.

Fried lobster po’boy burger

Omaha Steak Executive Chef David Rose Recipe Provided
Preparation time: Approximately 20 minutes
Cooking time: about 20 minutes
Serving: 2

Pimiento Lard:
1/2 cup mayonnaise
11/2 tablespoon chopped pimento
1 tbsp Dijon mustard
1 tbsp minced bread and butter pickles
1 Peperoncino (seed and minced meat)
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon of freshly ground black pepper
1 tablespoon of freshly squeezed lemon juice
3 dash hot sauce
Kosher salt, taste

Fried lobster tail:
Vegetable oil for fried food
1/2 cup of medium-strength flour
1/2 teaspoon kosher salt,
Split
1/2 teaspoon freshly ground
Black pepper, split
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
One big egg
1 tbsp water
2 dash hot pepper sauce
1/4 cup potato chips, finely
Blend with food processor
1/3 cup bread crumbs bread crumbs
1 tablespoon chopped flat leaves
Italian parsley
2 Omaha Steak Lobster Tail (5 oz each)

cheeseburger:
1 lb Omaha Steak Premium Ground Beef
Salt, taste
Taste freshly ground black pepper
2 tablespoons of unsalted butter in the room
temperature
2 brioche breads
2 slices of yellow cheddar cheese
3 leaves romaine lettuce, finely chopped

To make pimento remoulade: In a small bowl, mix mayonnaise, pimento, mustard, pickles, peperoncino, paprika, garlic powder, black pepper, lemon juice and hot sauce until well melted. Adjust the taste with salt.
To make a fried lobster tail: Preheat the grill to 400 F and add oil to a 10 inch cast iron pan about 1/2 inch deep.
In a medium bowl, whisk flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic powder, and smoked paprika until well dissolved. Save it.
In a separate medium bowl, whisk eggs, water, and hot pepper sauce. Save it.
In a third medium bowl, mix the potato chips, bread crumbs and parsley with a whisk until well melted. Save it.
Cut the tail of the red shrimp in half, remove the meat from the shell, and season with the remaining kosher salt and black pepper.
The tail of the red shrimp cut in half is placed first in the flour mixture, then in the egg mixture, then in the potato chips mixture and completely coated.
Fry the tail of the red shrimp on both sides for 3-4 minutes until golden. Close the grill lid while playing.
To make a cheeseburger: Preheat the grill to 450F over direct heat. Shape the minced beef into two 1/2 lb patties, each about 1/2 inch thick.
Use your thumb to make a dent in the center of each patty so that it can be cooked evenly.
Season both sides of the hamburger with salt and pepper. Butter each cut surface of the bread.
Grill the hamburger on one side for 4-5 minutes for moderate baking.
Add 1 slice of cheddar cheese to each hamburger, close the lid and grill for about 30 seconds to melt the cheese. Remove the putty from the grill and clean the plate. Place the bread face down on the grill grate and toast it for 20-30 seconds, or until it is fully toasted, taking care not to burn it.
To assemble: Place the desired Remoulade in the buns. Place the cheeseburger on the bread below. Place two fried lobster tail halves on top of each. Place a handful of finely chopped lettuce on the tail of the red shrimp. Top with bread.

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