Lobster, shrimp and salmon mousse waffles

I bought a variety pack of Lobster, Shrimp and Salmon Mousse Spread a couple of weeks ago with the intention of making a savory mille-crepe cake. Unfortunately, I never got around to doing so... damn lazy bone....

But then I saw this and it went *taaaaaaa!!!* in my head.... I can make waffles and mix in the mousse!!!!! *taaaaaaaa!!!*

Lobster, shrimp and salmon mousse waffles
(adapted from this recipe)
makes 8

• 2 cups whole wheat flour
• 1 Tbsp baking powder
• 1 pinch salt
• 1 egg lightly beaten
• 1 cup lobster and/or shrimp mousse
• 1 cup milk
• 2 Tbsp melted butter

In a medium mixing bowl, mix the first 3 ingredients together n set aside
In another bowl, mix the rest of the ingredients. Slowly incorporate the liquid mixture into the dry mixture while mixing well with a fork. The result will be a pasty

Heat waffle iron and make according to the instruction.

I served them with chunks of avocado and a side of string beans drizzled with home-made balsamic reduction.

The hint of the mousse is pretty subtle, so you really can't pinpoint what it is exactly, but you know it's seafood mousse in there. I'm thinking next time I would make some grilled shrimps to top them with.The whole meal was very yummy all together and I froze the rest of the waffles for next quick meals in need. Booya!

Filet mignon & guacamole sandwich on whole grain bread

We had gone to a French restaurant the night before, and being famished from my Pilates class as always, I took the five-course tasting menu. I was full after half of the appetizer which was the size of a main course! So obviously, when my filet mignon came along, I took two bites and had to settle for taking it home.

You know what? No regret!!! My BF actually said he wish he'd done the same because the next day, we had amazing sandwiches for lunch.

And the best part about making lunch when you just want to sit & enjoy the sun in the backyard, is not having to make it. Left-overs make the best meals sometimes!

Having that abundance of avocado, I made guacamole for the sandwiches. Great combo! It made me think of a Chilean Chacarero.

Quick guacamole

• 1 ripe avocado
• juice of half a lime
• 1 Italian tomato, diced, without the seeds
• a few branches of coriander, chopped
• sea salt to taste

Roughly mash the flesh of the avocado in a medium bowl. Squeeze in the lime juice. Mix around for even coverage. Toss in the tomato and the coriander. Add salt to your liking.

Spread guacamole over toasted whole grain bread, or baguette, and top with sliced meat. What? Oh come on, don't tell me you don't have a left-over grilled steak somewhere in the fridge with this BBQ season!!!!!!

Now take a bite and "Hhhhhmmmmmmm...." Oh! And if you like it hot, squeeze some Sriracha in your sandwich.

Serve with tortilla chips to scoop up whatever guacamole left over or fallen out.

Mango Avocado Ice cream

Imagine my surprise when a few days ago, a close family friend brought us a full box of ripe avocado. A WHOLE BOX!!! I mean, I've never had more than four avocados at a time in the house... Whenever I see them at the grocery store, they'd be either too ripe, or too expensive. Only once in a blue moon would I see a perfect bunch.

***SCORE!!!!***

In Vietnam, we eat avocados like fruits. Slice one open and sprinkle some sugar on top, and just spoon. Or whiz together in the blender some avocado, condense milk & ice and you've got a hefty smoothie. The first time I saw slices of avocado in a salad, I actually thought it was gross...

So I went to sleep thinking of all the things I can do with the them... Ah!!! The creamy green flesh that tastes awesome savory or sweet. I then woke up thinking of them. It was like that for a few days... really obsessive... so I knew I had to make something before my brain explodes green goo...

I used to blend avocado & Ataulfo mango together with a touch of lime, and eat it chilled like a pudding-ish dessert. So I thought I could make an ice cream version. And since avocado is already fatty & creamy enough, I went with whole milk instead of cream

Avocado Mango Ice cream

• flesh of 1 Ataulfo mango
• flesh of 2 ripe avocados
• juice of 1 lime
• 1 cup to 1 1/2 cup of whole milk
• 3 Tbsp honey

Blend everything together in a blender until smooth. Refrigerate over night. When ready, churn in your ice cream maker as according to the manufacturer's instruction.

I didn't have any pistachio nuts on hand, but if you do, chop some and sprinkle on top. It's such a great combination :)

P.S: So, 80 cookies sold and all of the $220 raised donated to Amnesty International from Tramie's Kitchen. Together, the Yoga Mala this passed Sunday raised $5053!!!! Isn't that awesome!!!??? I'm now left with a sunburned nose and it actually hurts LOL!!!

Mojito shrimp ceviche

Six Feet Under, season four, episode 50, Claire said to Billy: "Hey, do you like ceviche?" And that's all it took for me to jump out of my comfortable vegging state & head into the kitchen to make some, almost immediately.

See, my goal today was to not get out of the house at all. So I made this ceviche with jumbo frozen shrimps instead of fresh white fish. The lemon juice came from fresh lemons that I squeezed myself & froze in ice cube trays a couple of weeks ago. (It's really hard for me to resist buying a lot of lemon at 10 for $1.79!!! Once the cubes defrost, it's like you had just juiced them)

The marinade was inspired by a Ginger Mojito I had on Friday with some friends. So just like that, the final product is a combination of Six Feet Under, Friday night drinks and a fridge & freezer raid.

Mojito shrimp ceviche
(serves 4)

• 12 jumbo shrimps (defrosted if frozen) shelled & devained.
• 2 cups of fresh lemon juice (about 8 lemons or more, depending on the size)
• 1 tbsp white rum
  
• 1 medium-ripe avocado, cubed
• 1 mango, cubed (I used Ataulfo because that's what I had)
• about 20-30 mint leaves, finely chopped
• 1 tbsp grated ginger
• 1/2 red onion, thinly sliced

Prepare a big bowl of ice. Bring a pot of water to a boil, add a pinch of salt. Cook the shrimps for about 30-45 seconds, then throw them into the ice right away to stop the cooking process. Chop them into the same size as the avocado & mango cubes.

Put lemon juice, rum and everything into a big bowl. Make sure it covers all the ingredients well. Refrigerate for at least 3-4 hours.

When ready, serve with tortilla chips or boiled corn on the cobs.