CLEVELAND — Looking for last-minute Mother's Day food ideas? Chef Eric Wells, of Skye La Rae's Culinary Services, has some great recipes for you that are quick and easy for the perfect meal. See below for the recipes!
Lobster Avocado Toast
- 1 6oz. lobster tail
- 2 avocados, halved, seeded and peeled
- 2 tablespoons white onion, minced
- 1 tablespoon cilantro, minced
- 1 tablespoon jalapeno, minced
- 1 tablespoon fresh lime juice
- Kosher salt
- 2 slices whole grain bread, toasted lightly
- Cherry tomatoes
- Creme fraiche
- Microgreens
Directions:
Bring a medium sauce pot to a boil over medium-high heat. Meanwhile, fill a large bowl with ice and water. Place lobster tail in boiling water and poach for about 6 minutes. Remove, and immediately place the lobster in the ice water to stop the cooking process. Remove lobster from ice water and set aside.
Place avocado, onions, cilantro, jalapeno and lime juice in a medium bowl. Using a potato masher, break up and combine each of the ingredients. Add salt to taste.
Peel lobster meat from the shell, discarding the shell. Chop lobster meat into bite-sized pieces.
Assemble toasts by spreading bread with avocado mixture. Top each toast with lobster, cherry tomatoes, and crème fraiche. Garnish with microgreens.
Moroccan Eggs (Shakshuka)
- 2 tablespoons olive oil
- 1 small, white onion, diced
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 2 garlic cloves, finely minced
- 1 tablespoon harissa
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 4 Roma tomatoes, diced
- 4 eggs
- Salt
- Pepper
- Minced cilantro
- Crumbled feta cheese
Directions:
Heat a large skillet over medium high heat. Add olive oil, then onions. Cook onions for about 3-5 minutes, or until softened. Add red and yellow peppers and continue cooking for about 3 minutes. Add garlic, harissa, cumin and paprika, cooking for an additional 1 minute or until garlic is fragrant. Add tomatoes and its juices and sauté for about 5-7 minutes. Season with salt and pepper to taste.
Make 4 wells in the tomato mixture and break an egg in each well. Reduce heat to low and cover, cooking for an additional 5 minutes, or until the desired texture of the egg is met. Remove skillet from the heat and top eggs with cilantro and feta. Serve recipe from the skillet tableside.
Chocolate Caramel Bread Pudding
- 2 slices challah bread, about 3/4 inch thick
- 2 large eggs
- 6 tablespoons milk
- 2 tablespoons sugar, plus more for topping
- 10 chocolate caramel candies, chopped, divided
Directions:
Preheat oven to 350 degrees.
Spray 2 ramekins with cooking spray and place them on a foil lined baking sheet.
Cut the bread into cubes and set aside. In a large bowl, whisk eggs, milk and sugar. Add about ¾ of the candy mixture and mix well. Add bread cubes and toss to combine.
Divide bread mixture between the two ramekins. Add the remaining chopped candy on top of each along with a sprinkle of sugar. Place ramekins in the oven and bake for about 20 minutes. Remove from oven and allow to cool about 10 minutes before serving. Top with powdered sugar.
Chef Wells and his team at Skye La Rae's specialize in intimate dinners, cooking classes, catering events and more. To book Chef Wells, click HERE.
*Editor's Note: The video is from a previous unrelated report that aired May 13, 2023.