Mostly about food, this blog is just a place for me to throw things that are of interest to me. I appreciate you taking the time to stop by an look around. This represents just some of the stops on the various pathways that this amateur home cook finds himself.

You may find that these foods tend toward protein and away from carbohydrates - this is due to diabetic issues, so I try to only sparingly use carbs, and good ones at that. Of course, sometimes I forget....

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Tuesday, September 11, 2012

SABOT Special

No, these don't have anything to do with wooden shoes or artillery. Instead, SABOT here stands for Shellfish, Avocado and Bacon On Telera roll.  Not hard to make, but an incredible melange of taste!

Spicy Mayo (recipe below)
8 ounces lump crab, without shells
8 oz boiled & chilled shrimp, diced
2 scallions, white & green, minced
1 packed T fresh of fresh chopped cilantro
2 t  lime juice
3/4  seafood seasoning ( e.g. Old Bay)
1 t hot sauce (I prefer Crystal)
salt and freshly cracked pepper, to taste
bit of cumin
½ C mayonnaise

1 lg. avocado, refrigerated
4 slices cooked bacon, not soft, cut in half
2  lg Telera,Torta, or Poor Boy rolls

Spicy Mayo:
1 C mayonnaise
1½ T Sriracha Rooster Sauce
2 t coarse black pepper
1 T lime juice
1½ t kosher salt
½ t cayenne pepper

Method (makes 2):
Make the Spicy Mayo by combining all its' ingredients and mixing well.  cover and remove to the refrigerator for chilling, at least an hour.

Combine the shrimp and crab in a medium bowl, mixing well. 

Chop the scallions and cilantro as indicated and put in bowl.  Add the next six ingredients, and once you add the mayonnaise, mix well to incorporate.  This goes into the fridge to chill as well, and comes out when the Spicy Mayo does.

Once all has cooled down, taste and adjust salt and pepper as desired.  Next slice your rolls in half and lightly butter.  Actually, I use home-made ghee instead of butter because I like the results, but butter will do.  Once the bun has toasted, apply some nice squirts of the Spicy may across the face of each bun half. 


Apply a layer of the shellfish mixture on each half.  Prepare the avocado by halving it, removing the pit, and slicing each half into 4 thick slices.  On the bottom bun, toss on a nice thick layer of avocado topped with a layer of bacon.

 Assemble and chow down!


Angela B. said...

Looks delicious!

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nahida kiran said...

hmmm.looks spicy.Plastic Card

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