What an awesome day to be in the kitchen! It’s National Lobster Day and National Quesadilla Day. Originally my plan was to go with Quesadilla and serve up my delicious Chicken Quesadilla. But then a light came on – duh!
Back before all the crazy rules and restrictions of the Golden State, we loved to spend a Sunday morning roaming about the second-largest Antique Flea Market in the state. First, there was the possibility of finding something “new” to add to my collection of “old”. And most days, my favorite Food Truck made an appearance. If you ever get the chance to dine at Cousins Maine Lobster, be sure to have their Lobster Bisque. It is Five-Star quality served in a styrofoam cup.
Anyway, I miss those days of Food Truck Dining. I suppose I could find the Food Truck Pop-up locations, but it was the whole experience of hunting for treasures and ordering lunch from a truck that made the day special.
To satisfy that craving for Food Truck Dining, and to celebrate both Lobster and Quesadilla Day, I give to you my take on a food truck special:
Lobster Quesadilla with Spice Sauce and Pico de Gallo
1/2 Cup Mayonnaise
2 Teaspoons minced Pickled Jalapenos
3/4 Teaspoon Sugar
1 Teaspoon Cumin
1/2 Teaspoon Paprika
Pinch or 2 Cayenne Pepper
Pinch or 2 Garlic Powder
Dash of Salt
3 Teaspoons Jalapeno Juice, from jalapeno jar (or more)
Place the mayonnaise in a small mixing bowl. Finely mince the jalapeno peppers and add to the mayonnaise. Whisk in the sugar, cumin, and paprika. Add jalapeno juice a little at a time, sampling as you go. Give the sauce one final taste, then season with a pinch or two of cayenne pepper, garlic powder and a dash of salt. Whisk to blend. Cover and refrigerate until ready to use.
Fresh Pico de Gallo
3 large Roma Tomatoes
1/4 cup Red Onion
Cilantro to taste
2 Jalapeño Peppers, chopped
2 Garlic Clove, minced
1/2 Lime, juice only
Salt to taste
Use fresh, bright tomatoes that are a little firm to hold up better when mixed with the other ingredients. Cut tomato in half lengthwise, rinse out the seeds and pat dry with a paper towel. Dice tomatoes and place in a large, non-reactive bowl.
Cut a red onion in half from tip to root. Cut one half in half again for a quarter of the onion including the heart. Slice into slivers, the cut widthwise to dice. Add to bowl with tomatoes. If desired, add more onion based on your personal tastes.
Rinse a small handful of cilantro including stems. Pat dry with paper towels. Chop most of the cilantro, retaining a few leaves to garnish the plates.
Cut stem-end from the Jalapeno peppers and discard. Split peppers lengthwise, exposing the membrane and seeds. Remove or retain seeds depending upon desired heat. For truly spicy salsa, keep some or all of the seeds. Dice peppers and add to the bowl.
Peel and finely mince garlic cloves. Add to the mix. Cut a lime in half, squeeze half of the juice over the mixture. Toss well to blend together. Cover and set aside for an hour for the flavors to fully blossom. Taste and season with salt as desired.
12 oz. cooked Lobster Meat
2 cups grated Jack Cheese
4 (10-inch) Flour Tortillas
Pick over cooked lobster meat, roughly chop into bite-size pieces, set aside.
Grate Jack Cheese using the larger wholes of a cheese grated. Set aside.
Spray tortillas lightly with cooking spray. Warm tortilla on the griddle for a minute or two to make pliable.
To Assemble: Place warm tortillas on a flat work surface. Spread grated cheese on half of the tortilla, then place the fresh Maine lobster meat on top of the cheese.Fold over to seal. Let warm until the cheese has melted.
Remove from the griddle, cut in half, then half again to create 4 points each.
To Serve: Arrange quesadillas on a platter. Sprinkle with Fresh Pico de Gallo. Drizzle with sauce.