KarlasKreations

Easy peanut butter cookies
1 jar crunchy peanut butter -- (12 ounce)
1 1/4 cups sugar
1 egg
Yes, that's it...no flour, baking soda, butter, flavoring...nada!?!?!
Mix.
Drop onto parchment covered cookie sheet
using small cookie scoop or teaspoon.
Flatten with the back of a fork dipped in sugar.
Bake for 12 minutes Do not over bake
Remove from oven. Leave on the cookie sheet
for an hour (yes, don't touch 'em, they'll be gooey
at this point....).

After the hour is up. Remove from the cookie sheet.
Get a glass of milk and try a few....

Lobster Tails with Champagne Vanilla Sauce 
1 sprig Fresh thyme
1 tablespoon -- minced
1 cup Brut champagne
½ cup Unsalted butter – cold Kosher salt -- to taste
Fresh ground black pepper -- to taste
4 8 oz. Lobster tails
½ cup Unsalted butter -- softened
2 tsp Lemon Juice
1 tsp Minced chives
¼ tsp Kosher salt

To make the sauce: Cut the vanilla bean in half and split lengthwise. Place small
saucepan with thyme, shallots and champagne. Bring to a boil, reduce heat and
simmer till reduced to 1/4 cup. The reduction should be clear and a golden
color.

Remove from heat and strain the reduction through a fine sieve.
Reserve the vanilla bean. Rinse the saucepan and return reduction to pan. Using
a sharp paring knife, scrape the seeds from the vanilla bean into the
reduction.

Bring the reduction back to a simmer and wish in the cold butter 1
tablespoon at a time, until glistening and smooth. Adjust seasonings as needed with salt
& pepper. Remove from heat and keep warm for service.

With kitchen Shears cut the top of the lobster tail all the way to the bottom of the tail.  Using your fingers loosen the meat from the shell and pull out to rest on the top of the tai.  In a
small bowl mash the butter with the lemon juice, chive and salt using the back of
a fork. Spread the butter over the lobster meat, and between the shell and the
lobster meat. You can grill or ovens bake the lobster at 350. Make sure to preheat oven.    I like to lightly cover the tail with foil for the first 10 minutes removing for the last 5-10 minutes.  Lobster is done when the meat is firm and opaque throughout beign careful not to overcook as that makes the delicate meat tough.  

1/2 stick unsalted butter -- (1/4 cup)
1 cup blue cornmeal can use regular yellow cornmeal if blue can not be found
1/4 cup boiling water
salt to taste

For filling
8 mixed fresh green chiles such as Anaheim
or poblano, include 1 jalapeno
1 1/2 cups sour cream
2 large eggs
1 pound cream cheese -- softened
2 tablespoons unsalted butter
1 cup grated Monterey Jack cheese (about 4
ounces)
1 1/2 cups grated sharp Cheddar (about 6 ounces)
1 tablespoon minced fresh dill leaves
1/4 cup chopped fresh cilantro

For salsa
1 mango
1 papaya
2 cloves garlic
1 cup finely chopped red onion
1 red bell pepper, finely diced
1 jalapeno, finely diced
2 tablespoons chopped fresh cilantro
1/4 cup rice vinegar, or use part lime juice
blue corn tortilla chips


Preheat oven to 325°F.
Make crust:
Melt butter and in a bowl stir together with cornmeal and water. Press mixture onto bottom of a 10-inch springform pan, lined with parchment paper.

Make filling:
Roast and peel chiles and cut off tops. Discard seeds and ribs and finely chop chiles. In a food processor blend sour cream and eggs. Add cream cheese and butter and blend until smooth. Transfer mixture to a bowl and stir in chiles, cheeses, dill, cilantro, and salt to taste. Pour filling over crust and bake in middle of oven 45 minutes, or until center is just set. Cool cheesecake completely in pan on a rack. Chill for 1-2 hours, then carefully remove from pan bottom and peel off parchment.

Make salsa:
Peel and seedmango and papaya and coarsely chop. Mince garlic. In a bowl stir together papaya, garlic, onion, bell pepper, cilantro, vinegar, and salt and pepper to taste.

Top cheesecake with salsa, surround with blue corn tortilla chips, and serve.

Call Chef Karla,         928-210-8884

email,                       chefkarlakay@gmail.com