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Czechvar
Cilantro Dip with Lobster Summer
Roll
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Ingredients: |
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1-cup
mayonnaise
1 orange, zest and
juice
1 tsp fresh ginger, minced
Combine mayonnaise with the zest and juice
of the orange and the ginger to blend
flavors together.
12 rice paper spring roll
wrappers
1 cup orange ginger
mayonnaise
½ lb lobster meat,
cooked
1 mango, peeled and
sliced
1 avocado, peeled and
sliced
½ cup carrot,
shredded
½ cup daikon radish,
shredded
½ bunch fresh cilantro,
chopped
12 fresh basil leaves, chiffonade
cut
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Preparation: |
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Spread a lint free towel on work surface.
Soak each rice paper sheet in wide shallow
pan filled with warm water. When rice paper
has softened, remove from water and place
it with the smooth side face down on the
towel to drain excess water. Spread a
spoonful of the orange mayonnaise across
the bottom 1/3 of the rice paper, leaving a
1” margin on sides and bottom. Layer
lobster meat, mango, avocado, carrot,
daikon, cilantro and basil leaves to create
a 1” filling. Fold the bottom of the rice
paper up over the filling and begin
rolling. Fold both sides in on the first
turn, and continue rolling with gentle
pressure to create a firm summer roll. Set
aside until all are finished. When ready to
serve, cut in half on a slight diagonal and
garnish with Czechvar cilantro
dip.
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Ingredients: |
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1 cup fresh cilantro,
chopped
1 tsp fresh ginger, minced
1 garlic clove, minced
1 cup Czechvar Beer
½ cup olive oil
1 Tbsp sambal oelek chili
paste
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Preparation: |
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Combine all the ingredients in a blender
and puree into a pesto consistency. Serve
with lobster summer rolls.
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Created by Chef Marc
Felix
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Enjoy!
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Chef Marc Felix - Photo by J. C.
Romero
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BACK
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This
page last
updated
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Calendar of
Events
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Look-out for
Chef Marc
Felix’s
upcoming
book
"
The Mad
Chef,
Unleashed
and
Dangerous"
Coming
Soon!
Read
More
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NEWS
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Stay
Tuned
Soon you
will be
able to
enjoy here
the
new,
Marc’s
videos!
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Visit
Chef Marc
Felix's
New Photo
Gallery
Click
Here
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Deidre
Pujols
cooks
with
Chef Marc
Felix
Click
Here
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Master
Brewer
Guillermo
A.
Moscoso
and Chef
Marc
Felix
join forces
to
demonstrate
how
delicious
can
be…
"Cooking
with
Beer"
Click
Here
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Chef
Marc
Felix’s
artistic
collaboration
around
the
world
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Mimi
Oka
and
Doug
Fitch
have
created
multi-sensory
experiences
known
as
Orphic
Feasts.
They
both
went
to
cooking
school
in
Paris.
Together
they
emerged
as
the
world's
only
sustenance
artists,
making
works
of
art
in
edible
media.
Please,
visit
their
Web
site
and
enjoy
Mimi,
Doug
and
Marc’s
exceptional
work
of
art.
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WWW.ORPH.COM
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KSDK-TV
News
Channel
5
ST. Louis,
MO.
Chef MArc
Felix's
Live
Interview
with
Jennifer
Blome
Read
More...
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Raised in
the Savoie
region of
France,
Chef Marc
Felix is a
graduate of
the
prestigious
Le
Fontanile
Ecole de
Cuisine
His resume
includes
award-winning
competitions
in France,
guest
chef at
The
James Beard
House
opening
five-star
restaurants,
launching
three
Ritz-Carlton
hotels
and
a special
events chef
for
Anheuser-Busch
Companies
Now,
he can
be
your chef
as
well!
Learn
How...
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