{"id":7681,"date":"2012-05-27T09:11:03","date_gmt":"2012-05-27T16:11:03","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=7681"},"modified":"2012-07-24T12:05:09","modified_gmt":"2012-07-24T19:05:09","slug":"two-ingredients-and-five-minutes-lotte-cigare-monkfish-cigar","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/two-ingredients-and-five-minutes-lotte-cigare-monkfish-cigar","title":{"rendered":"two ingredients and five minutes: lotte-cigare (Monkfish cigar)"},"content":{"rendered":"

 \"lotte-cigare<\/a><\/p>\n

two ingredients and five minutes:<\/span><\/strong>
\nlotte-cigare  <\/em><\/span><\/strong>
\n(Monkfish cigar)<\/span><\/strong><\/p>\n

In culinary terms, Memorial Day<\/span> in America means celebrating with family and friends over uncomplicated, easy meals and it always involves a grill<\/span>. When I am in Los Angeles, I grill as much as I can simply because nothing beats cooking in the beautiful outdoor weather (in Paris my kitchen is so small that the mere pulling of something from the oven will surely place my backside on the opposite wall…although there is a nice window). I am soon headed back to France so this week I was grilling and it was the flames from the grill, the lobster tails on the grill, and an unlit cigar<\/span> which inspired this week\u2019s simple pleasure: lotte cigare <\/em>(monkfish cigar)<\/span>. <\/span><\/p>\n


\n\"monkfish<\/a><\/span><\/p>\n

It was a beautiful early evening and I was grilling lobster tails<\/span>. An unlit cigar was nearby and for a quick moment, I thought about lighting it with the grill flames. However, given my recent episode of unforeseen accidents (i.e., breaking my wrist while merely running<\/a>), I envisioned my hair and eyebrows catching fire and the cigar still unlit so I resorted to more typical means. I looked at the lobsters on the grill and I thought of Monkfish<\/span>, a type of anglerfish from the northwest Atlantic which is often referred to as the \u201cpoor man\u2019s lobster.\u201d They are enjoyed in France often (although the first time I tried it was in the States, not in France).  Monkfish fillets are also round (although the fish itself looks like a slimy club). Enjoying the now lit cigar, the thought occurred to me that if I rolled a monkfish fillet in prosciutto and grilled it, it would not only be a rolled \u201ccigar\u201d but grilled, this \u201cpoor man\u2019s lobster\u201d would really resemble a lobster tail. The thought is not so inventive, really, because in France, anything they roll up, including jam inside phyllo dough, becomes a culinary \u201ccigare.\u201d <\/em><\/span><\/span><\/p>\n

Even if the logic of this creation seems tortured to you, the recipe is not. It is a delicious meal and this is all you need:<\/span> <\/p>\n