New recipes

Bao-ed Lobster in Warm Chile Butter

Bao-ed Lobster in Warm Chile Butter



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

I have no loyalties when it comes to lobster rolls. Yet...

Bao-ed Lobster in Warm Chile Butter

I have no loyalties when it comes to lobster rolls. For anyone who thinks Sriracha is played out, I dare you to taste what happens when it gets mellowed with butter and brightened with lemon juice. Chinese steamed bao buns provide a slightly sweet, doughy backdrop similar to the classic split-top bun.

Excerpted from the book ASIAN-AMERICAN by Dale Talde with JJ Goode. Copyright © 2015 by Dale Talde, LLC. Reprinted by permission of Grand Central Life & Style. All rights reserved.

Ingredients

  • 6 fresh or frozen Chinese buns (aka gua bao, folded buns, or steamed sandwiches)
  • 1/4 Pound unsalted butter, cut into several pieces
  • 1/4 Cup sriracha
  • 1/2 Teaspoon red chile flakes
  • 1/2 Teaspoon Kosher salt, plus more for seasoning
  • 10 Ounces cooked lobster meat, chopped into bite-size chunks
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon thinly sliced scallions
  • 1 Tablespoon loosely packed cilantro leaves

Servings6

Calories Per Serving291

Folate equivalent (total)79µg20%


Calabrian Chile Butter


If you have followed my blog the past few months, you’ll know that I have become obsessed with Calabrian chili products. You can buy them in jars whole, or pureed into a pesto-like mixture. Calabrian chili peppers are spicy, but not overly so. Although I do like spicy food, the older I get, it doesn’t agree with me, but I found that I can use Calabrian peppers in my recipes without any problem. As well as adding heat to any recipe they are added to, they also add a lot of flavor. I find that I can use these chili peppers in many of my favorite dishes, including meat marinades and sauces, pasta sauce, and egg dishes, to name just a few. You can find the jars of Calabrian peppers at many specialty food stores, although I buy mine from Amazon.com. (See link below recipe)

While searching for more recipes that use these peppers, I found a butter recipe on Bon Appetit and was intrigued. I made my version of this butter two weeks ago and am using it on everything. I recently made a grilled shrimp dish and tossed the shrimp in the butter after they were cooked, and they were delicious with just enough of a bite of heat to keep them interesting. I also love to top grilled meat and poultry with a dab of this butter before serving. My husband, who has never found a pepper too hot to handle likes to slather this butter on slices of crusty, Italian bread to enjoy as a snack. The possible ways you could use this butter are endless, and I am going to try it on fried eggs this weekend!

This butter makes quite a large quantity, so I divided the recipe in two and froze half. The butter will keep well in the refrigerator for at least a week, but if you do not think you can use it up in that time, I’d suggest freezing some as I did to use within three months. You can adjust the amount of heat you want in your butter by simply removing more or fewer seeds with you cut the peppers. The more seeds you include, the spicier your butter will be.

Buon Appetito!
Deborah Mele 2019


Calabrian Chile Butter


If you have followed my blog the past few months, you’ll know that I have become obsessed with Calabrian chili products. You can buy them in jars whole, or pureed into a pesto-like mixture. Calabrian chili peppers are spicy, but not overly so. Although I do like spicy food, the older I get, it doesn’t agree with me, but I found that I can use Calabrian peppers in my recipes without any problem. As well as adding heat to any recipe they are added to, they also add a lot of flavor. I find that I can use these chili peppers in many of my favorite dishes, including meat marinades and sauces, pasta sauce, and egg dishes, to name just a few. You can find the jars of Calabrian peppers at many specialty food stores, although I buy mine from Amazon.com. (See link below recipe)

While searching for more recipes that use these peppers, I found a butter recipe on Bon Appetit and was intrigued. I made my version of this butter two weeks ago and am using it on everything. I recently made a grilled shrimp dish and tossed the shrimp in the butter after they were cooked, and they were delicious with just enough of a bite of heat to keep them interesting. I also love to top grilled meat and poultry with a dab of this butter before serving. My husband, who has never found a pepper too hot to handle likes to slather this butter on slices of crusty, Italian bread to enjoy as a snack. The possible ways you could use this butter are endless, and I am going to try it on fried eggs this weekend!

This butter makes quite a large quantity, so I divided the recipe in two and froze half. The butter will keep well in the refrigerator for at least a week, but if you do not think you can use it up in that time, I’d suggest freezing some as I did to use within three months. You can adjust the amount of heat you want in your butter by simply removing more or fewer seeds with you cut the peppers. The more seeds you include, the spicier your butter will be.

Buon Appetito!
Deborah Mele 2019


Calabrian Chile Butter


If you have followed my blog the past few months, you’ll know that I have become obsessed with Calabrian chili products. You can buy them in jars whole, or pureed into a pesto-like mixture. Calabrian chili peppers are spicy, but not overly so. Although I do like spicy food, the older I get, it doesn’t agree with me, but I found that I can use Calabrian peppers in my recipes without any problem. As well as adding heat to any recipe they are added to, they also add a lot of flavor. I find that I can use these chili peppers in many of my favorite dishes, including meat marinades and sauces, pasta sauce, and egg dishes, to name just a few. You can find the jars of Calabrian peppers at many specialty food stores, although I buy mine from Amazon.com. (See link below recipe)

While searching for more recipes that use these peppers, I found a butter recipe on Bon Appetit and was intrigued. I made my version of this butter two weeks ago and am using it on everything. I recently made a grilled shrimp dish and tossed the shrimp in the butter after they were cooked, and they were delicious with just enough of a bite of heat to keep them interesting. I also love to top grilled meat and poultry with a dab of this butter before serving. My husband, who has never found a pepper too hot to handle likes to slather this butter on slices of crusty, Italian bread to enjoy as a snack. The possible ways you could use this butter are endless, and I am going to try it on fried eggs this weekend!

This butter makes quite a large quantity, so I divided the recipe in two and froze half. The butter will keep well in the refrigerator for at least a week, but if you do not think you can use it up in that time, I’d suggest freezing some as I did to use within three months. You can adjust the amount of heat you want in your butter by simply removing more or fewer seeds with you cut the peppers. The more seeds you include, the spicier your butter will be.

Buon Appetito!
Deborah Mele 2019


Calabrian Chile Butter


If you have followed my blog the past few months, you’ll know that I have become obsessed with Calabrian chili products. You can buy them in jars whole, or pureed into a pesto-like mixture. Calabrian chili peppers are spicy, but not overly so. Although I do like spicy food, the older I get, it doesn’t agree with me, but I found that I can use Calabrian peppers in my recipes without any problem. As well as adding heat to any recipe they are added to, they also add a lot of flavor. I find that I can use these chili peppers in many of my favorite dishes, including meat marinades and sauces, pasta sauce, and egg dishes, to name just a few. You can find the jars of Calabrian peppers at many specialty food stores, although I buy mine from Amazon.com. (See link below recipe)

While searching for more recipes that use these peppers, I found a butter recipe on Bon Appetit and was intrigued. I made my version of this butter two weeks ago and am using it on everything. I recently made a grilled shrimp dish and tossed the shrimp in the butter after they were cooked, and they were delicious with just enough of a bite of heat to keep them interesting. I also love to top grilled meat and poultry with a dab of this butter before serving. My husband, who has never found a pepper too hot to handle likes to slather this butter on slices of crusty, Italian bread to enjoy as a snack. The possible ways you could use this butter are endless, and I am going to try it on fried eggs this weekend!

This butter makes quite a large quantity, so I divided the recipe in two and froze half. The butter will keep well in the refrigerator for at least a week, but if you do not think you can use it up in that time, I’d suggest freezing some as I did to use within three months. You can adjust the amount of heat you want in your butter by simply removing more or fewer seeds with you cut the peppers. The more seeds you include, the spicier your butter will be.

Buon Appetito!
Deborah Mele 2019


Calabrian Chile Butter


If you have followed my blog the past few months, you’ll know that I have become obsessed with Calabrian chili products. You can buy them in jars whole, or pureed into a pesto-like mixture. Calabrian chili peppers are spicy, but not overly so. Although I do like spicy food, the older I get, it doesn’t agree with me, but I found that I can use Calabrian peppers in my recipes without any problem. As well as adding heat to any recipe they are added to, they also add a lot of flavor. I find that I can use these chili peppers in many of my favorite dishes, including meat marinades and sauces, pasta sauce, and egg dishes, to name just a few. You can find the jars of Calabrian peppers at many specialty food stores, although I buy mine from Amazon.com. (See link below recipe)

While searching for more recipes that use these peppers, I found a butter recipe on Bon Appetit and was intrigued. I made my version of this butter two weeks ago and am using it on everything. I recently made a grilled shrimp dish and tossed the shrimp in the butter after they were cooked, and they were delicious with just enough of a bite of heat to keep them interesting. I also love to top grilled meat and poultry with a dab of this butter before serving. My husband, who has never found a pepper too hot to handle likes to slather this butter on slices of crusty, Italian bread to enjoy as a snack. The possible ways you could use this butter are endless, and I am going to try it on fried eggs this weekend!

This butter makes quite a large quantity, so I divided the recipe in two and froze half. The butter will keep well in the refrigerator for at least a week, but if you do not think you can use it up in that time, I’d suggest freezing some as I did to use within three months. You can adjust the amount of heat you want in your butter by simply removing more or fewer seeds with you cut the peppers. The more seeds you include, the spicier your butter will be.

Buon Appetito!
Deborah Mele 2019


Calabrian Chile Butter


If you have followed my blog the past few months, you’ll know that I have become obsessed with Calabrian chili products. You can buy them in jars whole, or pureed into a pesto-like mixture. Calabrian chili peppers are spicy, but not overly so. Although I do like spicy food, the older I get, it doesn’t agree with me, but I found that I can use Calabrian peppers in my recipes without any problem. As well as adding heat to any recipe they are added to, they also add a lot of flavor. I find that I can use these chili peppers in many of my favorite dishes, including meat marinades and sauces, pasta sauce, and egg dishes, to name just a few. You can find the jars of Calabrian peppers at many specialty food stores, although I buy mine from Amazon.com. (See link below recipe)

While searching for more recipes that use these peppers, I found a butter recipe on Bon Appetit and was intrigued. I made my version of this butter two weeks ago and am using it on everything. I recently made a grilled shrimp dish and tossed the shrimp in the butter after they were cooked, and they were delicious with just enough of a bite of heat to keep them interesting. I also love to top grilled meat and poultry with a dab of this butter before serving. My husband, who has never found a pepper too hot to handle likes to slather this butter on slices of crusty, Italian bread to enjoy as a snack. The possible ways you could use this butter are endless, and I am going to try it on fried eggs this weekend!

This butter makes quite a large quantity, so I divided the recipe in two and froze half. The butter will keep well in the refrigerator for at least a week, but if you do not think you can use it up in that time, I’d suggest freezing some as I did to use within three months. You can adjust the amount of heat you want in your butter by simply removing more or fewer seeds with you cut the peppers. The more seeds you include, the spicier your butter will be.

Buon Appetito!
Deborah Mele 2019


Calabrian Chile Butter


If you have followed my blog the past few months, you’ll know that I have become obsessed with Calabrian chili products. You can buy them in jars whole, or pureed into a pesto-like mixture. Calabrian chili peppers are spicy, but not overly so. Although I do like spicy food, the older I get, it doesn’t agree with me, but I found that I can use Calabrian peppers in my recipes without any problem. As well as adding heat to any recipe they are added to, they also add a lot of flavor. I find that I can use these chili peppers in many of my favorite dishes, including meat marinades and sauces, pasta sauce, and egg dishes, to name just a few. You can find the jars of Calabrian peppers at many specialty food stores, although I buy mine from Amazon.com. (See link below recipe)

While searching for more recipes that use these peppers, I found a butter recipe on Bon Appetit and was intrigued. I made my version of this butter two weeks ago and am using it on everything. I recently made a grilled shrimp dish and tossed the shrimp in the butter after they were cooked, and they were delicious with just enough of a bite of heat to keep them interesting. I also love to top grilled meat and poultry with a dab of this butter before serving. My husband, who has never found a pepper too hot to handle likes to slather this butter on slices of crusty, Italian bread to enjoy as a snack. The possible ways you could use this butter are endless, and I am going to try it on fried eggs this weekend!

This butter makes quite a large quantity, so I divided the recipe in two and froze half. The butter will keep well in the refrigerator for at least a week, but if you do not think you can use it up in that time, I’d suggest freezing some as I did to use within three months. You can adjust the amount of heat you want in your butter by simply removing more or fewer seeds with you cut the peppers. The more seeds you include, the spicier your butter will be.

Buon Appetito!
Deborah Mele 2019


Calabrian Chile Butter


If you have followed my blog the past few months, you’ll know that I have become obsessed with Calabrian chili products. You can buy them in jars whole, or pureed into a pesto-like mixture. Calabrian chili peppers are spicy, but not overly so. Although I do like spicy food, the older I get, it doesn’t agree with me, but I found that I can use Calabrian peppers in my recipes without any problem. As well as adding heat to any recipe they are added to, they also add a lot of flavor. I find that I can use these chili peppers in many of my favorite dishes, including meat marinades and sauces, pasta sauce, and egg dishes, to name just a few. You can find the jars of Calabrian peppers at many specialty food stores, although I buy mine from Amazon.com. (See link below recipe)

While searching for more recipes that use these peppers, I found a butter recipe on Bon Appetit and was intrigued. I made my version of this butter two weeks ago and am using it on everything. I recently made a grilled shrimp dish and tossed the shrimp in the butter after they were cooked, and they were delicious with just enough of a bite of heat to keep them interesting. I also love to top grilled meat and poultry with a dab of this butter before serving. My husband, who has never found a pepper too hot to handle likes to slather this butter on slices of crusty, Italian bread to enjoy as a snack. The possible ways you could use this butter are endless, and I am going to try it on fried eggs this weekend!

This butter makes quite a large quantity, so I divided the recipe in two and froze half. The butter will keep well in the refrigerator for at least a week, but if you do not think you can use it up in that time, I’d suggest freezing some as I did to use within three months. You can adjust the amount of heat you want in your butter by simply removing more or fewer seeds with you cut the peppers. The more seeds you include, the spicier your butter will be.

Buon Appetito!
Deborah Mele 2019


Calabrian Chile Butter


If you have followed my blog the past few months, you’ll know that I have become obsessed with Calabrian chili products. You can buy them in jars whole, or pureed into a pesto-like mixture. Calabrian chili peppers are spicy, but not overly so. Although I do like spicy food, the older I get, it doesn’t agree with me, but I found that I can use Calabrian peppers in my recipes without any problem. As well as adding heat to any recipe they are added to, they also add a lot of flavor. I find that I can use these chili peppers in many of my favorite dishes, including meat marinades and sauces, pasta sauce, and egg dishes, to name just a few. You can find the jars of Calabrian peppers at many specialty food stores, although I buy mine from Amazon.com. (See link below recipe)

While searching for more recipes that use these peppers, I found a butter recipe on Bon Appetit and was intrigued. I made my version of this butter two weeks ago and am using it on everything. I recently made a grilled shrimp dish and tossed the shrimp in the butter after they were cooked, and they were delicious with just enough of a bite of heat to keep them interesting. I also love to top grilled meat and poultry with a dab of this butter before serving. My husband, who has never found a pepper too hot to handle likes to slather this butter on slices of crusty, Italian bread to enjoy as a snack. The possible ways you could use this butter are endless, and I am going to try it on fried eggs this weekend!

This butter makes quite a large quantity, so I divided the recipe in two and froze half. The butter will keep well in the refrigerator for at least a week, but if you do not think you can use it up in that time, I’d suggest freezing some as I did to use within three months. You can adjust the amount of heat you want in your butter by simply removing more or fewer seeds with you cut the peppers. The more seeds you include, the spicier your butter will be.

Buon Appetito!
Deborah Mele 2019


Calabrian Chile Butter


If you have followed my blog the past few months, you’ll know that I have become obsessed with Calabrian chili products. You can buy them in jars whole, or pureed into a pesto-like mixture. Calabrian chili peppers are spicy, but not overly so. Although I do like spicy food, the older I get, it doesn’t agree with me, but I found that I can use Calabrian peppers in my recipes without any problem. As well as adding heat to any recipe they are added to, they also add a lot of flavor. I find that I can use these chili peppers in many of my favorite dishes, including meat marinades and sauces, pasta sauce, and egg dishes, to name just a few. You can find the jars of Calabrian peppers at many specialty food stores, although I buy mine from Amazon.com. (See link below recipe)

While searching for more recipes that use these peppers, I found a butter recipe on Bon Appetit and was intrigued. I made my version of this butter two weeks ago and am using it on everything. I recently made a grilled shrimp dish and tossed the shrimp in the butter after they were cooked, and they were delicious with just enough of a bite of heat to keep them interesting. I also love to top grilled meat and poultry with a dab of this butter before serving. My husband, who has never found a pepper too hot to handle likes to slather this butter on slices of crusty, Italian bread to enjoy as a snack. The possible ways you could use this butter are endless, and I am going to try it on fried eggs this weekend!

This butter makes quite a large quantity, so I divided the recipe in two and froze half. The butter will keep well in the refrigerator for at least a week, but if you do not think you can use it up in that time, I’d suggest freezing some as I did to use within three months. You can adjust the amount of heat you want in your butter by simply removing more or fewer seeds with you cut the peppers. The more seeds you include, the spicier your butter will be.

Buon Appetito!
Deborah Mele 2019


Watch the video: Soi SUV khủng long Hummer H2 2009 tại Hà Nội (August 2022).