Coho Cafe - Recipes

Drink Recipes Recipe by Food & Beverage Director Scott Howes
Peppermint Slope Ingredients:
3/4 oz.	Coffee Liqueur
1 1/2 T	Hot Chocolate Mix
1 oz.	Peppermint Liqueur Hot Water (to fill)
In a large mug combine Coffee Liqueur, Hot Chocolate Mix, Peppermint Liqueur and Hot Water. Top with whipped cream. Back to top

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Mint Cooler Ingredients:
3/4 oz.	Green Créme de Menthe
3/4 oz.	White Créme de Cacao
1 1/2 oz.	Ice Cream
Splash	Cream
Blend all ingredients, pour into a large glass and top with whipped cream. Back to top
Raspberry Mocha’tini Ingredients:
1 shot	Espresso
1 1/2 shots	Raspberry Vodka
3/4 shot	Dark Créme de Cacao
3/4 shot	Raspberry Liqueur
Splash	Cream
Shake all ingredients with ice and strain into a martini glass. Back to top
Navan Cider Ingredients:
1 1/2 oz.	Navan Liquor (vanilla infused cognac)
1 packet	Cider Mix Hot Water (to fill)
In a large mug combine Navan liquor, cider mix and hot water.
Back to top Hazel Nut Joy Ingredients: · 1 oz Malibu Rum · 1oz Frangelico Liquor · 1 cup hot chocolate (see recipe below) · Dollop of whip cream · Pinch of dried coconut and crushed hazelnut (optional) Preparation: In a decorative mug combine the hot chocolate, rum, and liquor and stir well. Top with whip cream and sprinkle with crushed hazelnut and coconut. Back to top Mandarin Hot Chocolate Ingredients: · 1 ½ oz Absolute Mandarin · 1 cup hot chocolate (see recipe below) · Dollop of whip cream · Pinch of dried coconut and crushed hazelnut (optional) Preparation: In a decorative mug combine hot chocolate, Absolute Mandarin and top with whip cream. Garnish with chocolate shavings and orange zest. Back to top Hot Chocolate Recipe Ingredients: · 6 tbs unsweetened cocoa powder · 4 tbs sugar · 2 1/2 cups milk · 2 1/2 cups half and half (light cream) · 1/2 tsp vanilla Preparation: Add sugar and cocoa to milk and heat in a saucepan until dissolved. Add the cream and vanilla. Heat until almost boiling. Mix well. Back to top Pearfection Martini Ingredients: · 1 1/2 oz Absolute Pear Vodka · 3 oz Ocean Spray White Cranberry Juice · 1/4 oz simple syrup Preparation: Pour over ice, shake and strain into chilled martini glass. Garnish with slice of pear on edge of glass. Back to top Raspberry Sparkle Martini Ingredients: · 2 oz Stoli Raspberry Vodka · 1 oz cranberry Juice · 1 oz orange juice · 2 slices of orange · Champagne Preparation: Combine and muddle all ingredients except champagne. Strain into a chilled martini glass and top with champagne. Garnish with cranberries, or raspberries or a twist from the remaining orange Back to top Crush Me Ingredients: · 1-1/4 oz Smirnoff Twist Orange Vodka · 1/2 Orange, Seeded and Squeezed · 1/4 oz Triple Sec · 1/4 oz Sweet & Sour · Sugar · 1/4 Orange for garnish Preparation: Dampen martini glass rim and roll in sugar. Pour vodka, squeezed orange juice and triple sec in shaker with ice. Shake vigorously and strain into a martini glass. Garnish with half an orange slice.
Back to top Mandarin Cocktail (makes 1) Ingredients: · 4 Ounces of your favorite Champagne · 1 ounce Mandarin Liquor · Clementine Peel for Garnish Preparation: · Pour liquor into champagne flute; top with champagne Twist Clementine peel over glass & gently drop into cocktail
Back to top Sparkling Pear & Cranberry Cocktail (makes 8) Ingredients: · 32 Ounces Moscato d Asti Wine · 1 ounce Mandarin Liquor · 2 Tablespoons Dry Cranberries · 1/2 Cup Pear Nectar · 8 Small Sprigs Fresh Rosemary Preparation: · Put cranberries in a small bowl; add 2 tablespoons warm water; soak until cool (about 15 min.) · Drain, pat dry & refrigerate until serving · Divide pear nectar evenly among 8 tall champagne glasses. Add cranberries, then gently pour Moscato d Asti into the glasses. · Garnish with rosemary sprig

Holiday Food Recipes

Grilled Pork loin with Stone Fruit Chutney
This hearty dish has been a holiday tradition in our family for many years and is a wonderful icebreaker on a cold winter's eve. Compliments of Chef Eric Myrick - Redmond Coho Cafe

Serves 4 with enough chutney for 8

8 pcs. Marinated pork loin
16 oz Wild Turkey chutney
4 teaspoons chiffonade mint

For the marinated pork: Purchase a center cut boneless pork loin and slice off eight 5 oz pieces. Pound each piece slightly with a metal mallet to about 1/4 inch thick, then marinate for 4 hours. You can use this marinade twice.

Marinade:
2 cups brown sugar
2 cups Wild Turkey (you can substitute a less expensive bourbon if you like)
2 1/2 Tablespoons soy sauce
2 1/2 Tablespoons Worcestershire sauce
3 cups canola oil
1 Tablespoon Coleman's dried mustard
3 Tablespoons apple cider vinegar
2 1/2 Tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon cumin

Combine all ingredients well, then pour over pork pieces and refrigerate for at least 4 hours.

For the chutney:
2 cups 50%-50% apple juice-water mix
3/4 # Dried apricots cut into 1/3
6 oz Dried Bing cherries
6 oz Dried cranberries
2 oz unsalted butter
3 oz small diced sweet onion
1 Tablespoon fresh minced ginger
1 ea cinnamon stick
1/4 teaspoon ground cloves
1 cup Wild Turkey
1 cup corn syrup
3/4 teaspoon crushed red chili flake
1 Tablespoon fresh chopped mint
2 Tablespoons arrowroot (mixed with water to make slurry)

Preparation:
Soak all the dried fruits in apple juice for 30 minutes, strain and reserve liquid. Melt butter in sauce pan and sauté onions on high heat for 30 seconds; add ginger, fruits, cinnamon and cloves, and stir for 3 minutes.

Note: this next step requires open flame in the pan. Always Use Caution with Flammable Liquids!

Deglaze with 1/2 cup of bourbon. (if using a gas range, pull pan away from flame before pouring in bourbon, the heat from the pan should ignite the alcohol, if using electric range use a long lighting utensil to ignite. Let flame burn off to cook out the alcohol.

Pour in 1/2 reserved liquid and reduce by 90%. Add in the corn syrup and remaining whiskey (a pleasant surprise), chili flakes and mint, simmer for 5 minutes. Stir in arrowroot to thicken, use remaining apple-water liquid to thin out if you want to or keep thick and chunky.

To serve:
Grill the pork loin chops on an out door grill to 145 degrees (do not over cook they can get dry, remember they are thin and contain a lot of sugar so a medium to low heat is recommended).

Place two heaping table spoons of chutney on a platter, place two pork loin slices on top and slightly to the side and garnish with a fresh chiffonade of mint. Serve with your favorite mashed potato recipe.

Happy holidays from Eric Myrick - Redmond Coho Cafe Chef.

Roasted Duck Salad
This sweet and savory starter salad is sure to be a hit at your holiday table. This recipe makes four good size salads, with some roasted duck left over for snacking. Compliments of Chef Eric Myrick.

Ingredients:

10 oz mixed field greens
4 1/2 fluid oz raspberry vinaigrette
2 oz crumbled gorgonzola
12 oz pulled roasted duck meat
4 ea unsweetened crepe shells (optional)
1/2 oz cream cheese
2 oz toasted and rough chopped hazelnuts
8 Tablespoons dried cranberries

For the roasted duck:

From any grocery store purchase one whole duckling. Thaw completely in your refrigerator: This may take a full day or two to thaw so plan ahead.
Preheat the oven to 375°F.
Remove any excess fat from the neck and body cavities.
Rinse duck, inside and out, under cold water and pat dry with a paper towel.
With a small pairing knife pierce skin (not meat) with holes about 1inch apart.
Rub Kosher salt, pepper, dried rosemary and thyme onto the skin of the duck inside and out.
Place duck on a roasting rack in a deep roasting pan, breast side up.
Pour 2 cups of boiling water over the duck and place into the preheated oven.
Roast the duck for approximately 1 1/2 - 2 hours turning the duck over every half hour.
- The skin should be crispy golden brown and the meat temperature at the thickest part of the thigh should be 165 degrees.
Pull duck from oven and let rest for 30 minutes, then place in refrigerator until cool enough to handle. (The meat is a lot easier to remove from the bones while warm.)
Discard all skin and pull meat from bones in 1 1/2" long by 1/2" wide pieces. Just large enough for a good size bite.
Cover meat and place in refrigerator.

For the vinaigrette:

Ingredients:

1 cup raspberry vinegar
1 Tablespoon chopped shallot
1 fluid oz Dijon mustard
1 Tablespoon kosher salt
1/4 teaspoon white pepper
3 cups canola oil

Place all ingredients together in either a blender or bowl and whisk by hand or use a hand held emersion blender and combine well to emulsify. This will make enough for 8 salads.

Flair! Crepe Shell Bowls

This step is purely for presentation and is not a required component of this recipe. However it makes a stunning presentation if you are entertaining guests

You can purchase crepe shells in grocery stores in the freezer section or make your own from your favorite recipe.
In a narrow deep pot or small deep fryer preheat 4-6 cups of canola oil to 360 degrees. Oil should be at least 4 inches deep.
Place your pre-cooked crepe shell flat in the hot oil, use a small 2 oz ladle and push down in the center of the shell to form a cup or basket shape.
Let fry until golden brown, then place on paper towel and let cool.

Now put it all together:

Salad Mix: Place field greens, vinaigrette, gorgonzola, and duck meat in a bowl and toss to coat.
On a decorative plate place a small pinch of créme cheese towards the side of the plate. Lay the crepe shell bowl on its side using the cream cheese to hold it in place.
Divide your salad mix into 4 parts and fill crepe bowls with the salad cascading out of the shell onto the plate.
Sprinkle with the toasted hazelnuts and dried cranberries.
If you did not use the Crepe bowls:
a. Divide salad mix into four decorative bowls and garnish with hazelnuts and dried cranberries.

Happy holidays from Eric Myrick - Redmond Coho Cafe Chef.

Prawn Recipes

Chili Lime Prawn Tacos
(This is a nice casual dinner for 4)

Ingredients
Makes 4 servings

24 ea Jumbo Prawns (buy 16-20 per pound prawns, peel, de-vein & butterfly)
8 ea 10"-12" Bamboo skewers
2 ea Fresh Lime - cut into 4 wedges each (8 wedges total)
½ lb. Cole Slaw Mix - purchased or use shredded cabbage
4 ea Radishes - trimmed and cut in half
12 ea White corn tortillas (Guerrero brand are the best)
¼ lb. Pepperjack Cheese - shredded
2 oz. Iceberg Lettuce - shredded or buy shredded for tacos at the grocer
½ cup Tomatoes - diced small
½ bn Green Onions - sliced fine
1 bn Cilantro

Chili-Lime Butter
¼ lb. Unsalted butter - softened
¼ cup Fresh Lime Juice
1 tsp Ancho Chili Powder (or other med-hot chili powder)
1/8 tsp Cayenne Pepper
½ tsp Garlic Salt

Chipotle Vinaigrette (make this or buy similar at the grocery store)
1 Tb Chipotle Peppers in Adobo Sauce
1 Tb Sherry Vinegar
2 tsp Shallots - minced
1 Tb Cilantro - chopped
¼ tsp Dijon Mustard
¼ tsp Sugar
3 fl oz Olive Oil

Chipotle Mayonnaise (make this or buy similar at the grocery store)
½ cup Mayonnaise
1 ½ tsp Fresh lime juice
¼ Chipotle Chili Powder (or other hot chili powder

Preparation
The key to making this dish is to have everything prepared in advance. Make sure to prepare the chili-lime butter, chipotle vinaigrette and chipotle mayonnaise first. The final process of cooking goes very fast and you will have little time in between steps. I like to lay each ingredient out on a large plate, or in little condiment dishes, so they are readily available.

Begin with making the chili-lime butter. In a small dish combine the softened butter with the other ingredients until well mixed. It should have the consistency of stiff whipped cream.

Then make the chipotle vinaigrette. Combine all ingredients but the olive oil in the blender and puree. Then with the blender running, slowly drizzle in the olive oil until the dressing emulsifies.

Next make the chipotle mayonnaise, by combining the ingredients well.

Finally, lay your butterflied prawns out on a cutting board lined up in groups of 6. Thread 2 skewers, side by side, through each group of prawns, keeping them as flat as you can. Meanwhile preheat your grill or BBQ. Baste each skewer with chili-lime butter, place on the grill for 2 minutes. Turn, baste again with chili-lime butter, squeeze 1 lime wedge over each skewer and finish cooking. You'll want to cook them just past the translucent stage, remove from the heat and baste them again with chili-lime butter.

While this is all working, place tortillas in a damp towel and just warm them in the microwave. Lay out all of your tortillas, and in order on each tortilla place about 1 ½ tsp chipotle mayonnaise, evenly distribute Pepperjack cheese and shredded lettuce. Take the prawns off the skewers and place 2 prawns on each tortilla and garnish each taco evenly with the green onions and diced tomatoes.

Toss the Cole slaw mix with the chipotle vinaigrette; evenly distribute it between 4 dinner plates, stacking it up to one side of the plate. Grabbing the sides of the tacos, pinch them together and place 3 tacos on each plate next to the dressed Cole slaw. Place a lime wedge, a couple of radish halves and several cilantro sprigs on the other side of the plate helping to hold the tacos closed. (As a side note we really like putting a little of the slaw right in the taco for added crunch and flavor)

This dish may seem to have many ingredients, but its well worth trying. It's a guest favorite!

Spicy Miso, Shrimp & Udon Soup
A nice warm meal for a cool fall evening.
Recipe makes 2 large servings or 4 smaller portions.

Ingredients

1 fl oz	Peanut Oil
16 ea	Large prawns, (such as 31/40 count per pound) Peeled & deveined
2 oz wt	Snow Peas, stringed & bias sliced in half
2 oz wt	Shiitake mushrooms, stemmed & sliced ¼”
4 oz wt	Baby Bok Choy, halved & cross cut ¾”
½ ea	Fresno or Jalapeno Chile, stemmed & sliced in very thin rings
2 ½ cups	Miso Broth (see recipe below)
8 oz wt	Udon noodles-cooked (start with 4 oz wt before cooking, most dry pasta doubles it weight when cooked)
1 oz wt	Daikon radish, peeled & fine julienne cut
2 Tb	Green onion, sliced thin

Miso Broth

2 fl oz	Beef consommé (Campbell’s is available in most stores)
12 fl oz	Water
3 fl oz	Japanese Miso soup base (also seen as Somen noodle soup base, usually available in the Asian section of most grocery stores)
1 Tb	White Miso (shiromiso)
3 fl oz	Aji Mirin (sweet cooking rice wine)

The key to making any dish is to have all of your ingredients prepared in advance. I like to lay out all of my prepared ingredients on a large plate or in small condiment dishes so they are readily available.

Start with the Miso broth. Just combine all the ingredients together and whisk until the miso is dissolved. Cook the Udon noodles in water until they are al dente. Then prepare the rest of your ingredients.

Divide the warm Udon noodles evenly between your serving bowls. Now heat a large sauté pan, add the peanut oil and heat until just rippling. Add your prawns and cook until just slightly pink on one side, then flip. Add the snow peas, shiitake mushrooms, baby Bok Choy and chilies and sauté for about 30 seconds longer until the prawns are almost done. Add the Miso broth and bring to a boil, then quickly reduce the heat and simmer for 20 seconds. You do not want to reduce the broth, as it will become too salty. Divide the soup ingredients evenly between your serving bowls and pull a little of the noodle to the top.

Sprinkle the top of each bowl with the julienne Daikon radish and sliced green onions. Enjoy!

Spiced Sugar Pumpkin & Arugula Salad with Grilled Prawns
It's fall, “Cook Seasonal!” Sugar pumpkins are the smaller sweeter pumpkins used for baking. Don’t use the “Jack ‘O’ Lantern” pumpkins, they won’t be sweet or as flavorful.
Recipe makes 2 large servings or 4 smaller portions.

Ingredients

12 ea	Extra jumbo prawns, (such as 16/20 count per pound) Peeled & deveined
2 Tb	Butter, melted
½ tsp	Chinese 5-Spice & Kosher salt mixture (use a 3:1 ratio)
4 oz wt	Baby Arugula
10 oz wt	Cooked Spiced Pumpkin (see recipe below)
6 oz wt	Cooked Lentils (rinse and drain 5 oz wt of lentils, then cook in boiling water about 25 minutes until tender, but firm. Rinse under cold water and drain) & divided into 2 portions
4 oz wt	Soft Goat Cheese, crumbled & divided into 2 portions
2 Tb	Fresh Mint, fine julienne
4 fl oz	Dressing (see recipe below)

Cooked Spiced Pumpkin

1 Lb	Sugar pumpkin, peeled, seeded & cubed 1” x 1”
1 Tb	Olive oil
1 tsp	Ground Cumin
1 tsp	Paprika
½ tsp	Sea Salt

Dressing

2 fl oz	Virgin Olive Oil
2 fl oz	Red wine vinegar

The key to making this dish is to have all of your ingredients prepared in advance. I like to gather all of my prepared ingredients on a large plate or in small condiment dishes so they are readily available.

Start with the spiced pumpkin. Preheat your oven to 350°. Combine the cubed pumpkin, olive oil, cumin, paprika and salt together in a bowl and toss to coat. Spread the seasoned pumpkin out on a line baking pan and roast in the oven until tender, about 20-30 minutes. Cool for later.

Combine the dressing ingredients and set aside for later.

Preheat your grill. Baste the prawns with butter and season with the 5-spice/salt mixture. Grill until just done (just past translucent to opaque). Meanwhile in a bowl toss together the baby arugula, spiced pumpkin, half of your cooked lentils, half of your crumbled goat cheese, mint and dressing. Divide it evenly between your salad plates, mounding it high. Sprinkle the salads with the remaining cooked lentils and crumbled goat cheese. Then for a stunning presentation place the warm grilled prawns standing on their backs, with tails up ringed around the salad. Bon Appetite!

Spice Rubbed Shrimp with Papaya Mint Salsa

Ingredients
Makes 4 servings

16 jumbo shrimp (about 1 1/2 pounds), peeled and deveined

1 tablespoon ancho chile powder
1 1/2 teaspoons garlic salt
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil

Papaya Mint Salsa

2 ripe Papaya diced into 1/4 inch cubes
1 minced Jalapeno
1/3 cup diced sweet onion
1/3 cup dice Red Bell Pepper
1 1/2 Tbls chopped Cilantro
1 1/2 Tbls chopped Mint
1 Tbls Kosher Salt
1 Tbls Fresh Lime Juice
Combine all ingredients and mix well. Store refrigerated until needed.

Preparation
1. Rinse the shrimp under cold running water, then blot them dry with paper towels.

2. Place the chile powder, garlic salt, coriander, oregano, cumin, and pepper in a mixing bowl and whisk to mix. Add the shrimp and toss to coat. Stir in the olive oil. Let the shrimp marinate in the refrigerator, covered, for 30 minutes to 1 hour.

3. On a gas or charcoal grill, grill the shrimp until pinkish white and firm to the touch.

4. Spoon the Papaya Mint Relish into 4 large martini glasses or serving bowls. Drape 4 of the hot shrimp over the edge of each glass or bowl and serve at once. Or for a cold shrimp cocktail, let the cooked shrimp cool to room temperature. Refrigerate the shrimp, covered, until they are chilled before serving them with the salsa. The cooked shrimp can be refrigerated for up to 2 days.

Shrimp Cocktail with Ginger Apricot Chutney

Ingredients
(Serves 4)

16 Jumbo prawns (16-20's, tail on, pealed and deveined )
1 tsp Salt and pepper
1/4 cup Vegetable oil

The Chutney

1 medium yellow tomato, diced small
1 orange tomato, diced small
2 Tbls. finely diced red onion
2 Tbls. chopped Cilantro (stems and all)
1 tsp. ginger puree'
(the stuff next to the minced garlic in your local produce section.)
2 TBL Apricot preserves
2 TBL diced dried apricot
1 TBL White wine vinegar
(optional for kick) 1 tsp finely diced jalapeno pepper
2 cups shredded Iceberg lettuce

Mix all the chutney ingredients in a bowl and set in the fridge for 30 minutes to let flavors meld. Then get 4 of your coolest wine or martini glasses and put ½ a cup of lettuce in each.

Skewer prawns with bamboo skewers. Place them at an angle on a hot grill for 1 minute. Then turn them one quarter turn for another minute, repeat for the other side. This will give you the fancy diamond marks you see in restaurants.

Set the prawns in the glass on top of the lettuce tails sticking up high. Now spoon in a quarter of your chutney over the top of it all and set a couple branches of cilantro on top of the chutney to give it a beautiful finish. (Serve with a fork so you can get the full effect with each bite.)

Poached Rock Shrimp with Sweet Herb Vinaigrette
This is a fun, light and refreshing appetizer dish for 4.
Recipe by Chef Bruce Nacion

Ingrediants
12 oz. Rock Shrimp (poached)
1 ea. Pink Grapefruit (cut fruit sections from pith)
1 ea. Large green tart apple
(Core and slice into 1/8inch slices)
(Put in cup of water with 2 tbls of lemon juice to prevent from browning)
4 ea. Mint sprigs

Poaching Liquid
4 cups Water
2 oz. Cilantro (chopped)
2 oz. Allspice (whole)
1 tsp Cloves (whole)
2 oz. Kosher salt

Combine all ingredients in a pot and bring to a boil. Reduce head and simmer for 1 minutes. Bring back to a boil and add prawns. Poach for 6o seconds. Drain and place in refrigerator to cool.

Vinaigrette Dressing
2 oz Orange juice
6 oz. Olive oil
2 oz. Lemon Juice
1 tbsp Honey
1tbsp Kosher salt
1/2 tsp White Pepper
1tbsp Cilantro (chopped)
1 tbsp Basil (sliced thin long strips)
1 tbsp Mint (sliced thin long strips)
1/2 tsp Li Hing Powder
(Found in Asian specialty stores like Uwajimaya)
(Can do with out but recipe is exceptional with)

Combine all ingredients and whisk vigorously until emulsified.

Construction:
Presentation makes cooking fun and makes a really good dish great. Follow these directions for a fabulous presentation.
Combine poached prawns, Grapefruit segments and 4 oz. dressing in a bowl and toss to coat.
Now comes the fun part, on a small colorful plate, place one apple slice in the center. Place 3 pieces of shrimp on apple slice and top the shrimp with 3 grapefruit segments. Drizzle a little dressing over the grapefruit and shrimp. Then repeat the process with another apple slice, shrimp and grapefruit. Drizzle about a tablespoon of dressing over top of apple slice with a few drops on the plate. Top with mint sprig. Then end result should be a beautiful double layered round tower on a colorful plate. Makes 4 towers.

Prawn Kebob with Asian Citrus Glaze
This is an outdoor grill dish for two.
Recipe by Chef Bruce Nacion

Kabob

1 ea. Roma tomato (cut into 4 wedges)
1 ea. Zucchini (cut into 1 inch thick slices)
12 ea. Jumbo Prawns
(Size=16-20 per pound)
(Peal and devien but leave tails on)
1 ea. Orange (cut into 8 even wedges)
1 ea. Red onion (cut into 8 even wedges)
1/4 cup Cilantro

Asian Citrus Glaze

3 oz. Soy sauce (low sodium)
2 oz. Orange Juice (fresh squeezed)
2 oz. Lime Juice, (fresh squeezed)
1 tbsp Honey
1 tbsp Ginger (fresh minced)
2 oz. Corn Starch
(mix together in bowl with 1 oz. water)

Recipe

Skewer on each 12 inch bamboo skewer in this order - 1 tomato wedge, 1 prawn, 1 zucchini slice, 1 prawn, 1 orange wedge, 1 prawn, 1 onion wedge - for a total of 4 Kabobs.

Brush kabobs with glaze and place on your outdoor grill over medium heat. Turn fairly often and brush with glaze. You want the glaze to caramelize but not burn. Cook all sides until prawns are cooked through (slightly firm to the touch - do not overcook)

Baste kabob with remaining glaze, place on colorful plate over Asian sticky rice and sprinkle with cilantro. Serve immediately.

Pancetta Wrapped Basil Prawns
As an appetizer this is perfect for 2 people.
Recipe by Food & Beverage Director Scott Howes

6 ea

Thinly sliced Pancetta (Pancetta is cured Italian bacon, not smoked)

6 ea

Large Basil Leaves

6 ea

Jumbo prawns (buy 16-20 per pound prawns, peel & de-vein but leave tails on)

Purchase 6" bamboo skewers from the store. Skewer each prawn from the head just through to the tail (so it looks like a Popsicle with a tail). Have your butcher thinly slice the Pancetta (about 1/16th of an inch thick). Lay the pancetta out on a baking sheet and pop it in a 300° oven for about 2 minutes, just to warm it up.

Wrap a basil leaf around each prawn and roll up tightly with a piece of Pancetta, covering the entire prawn and basil leaf. After you have finish all the skewers place them in the refrigerator for about 15 minutes to set. The warm fats of the Pancetta once cooled will act as it own glue to hold it together.
Get your grill good and hot and wipe it with a bit of vegetable oil to help the prawns
not to stick. Cook both sides until golden brown and crispy.

Pull 'em off and enjoy.

Pad Thai with Prawns
This is a nice dinner for 2.
Recipe by Food & Beverage Director Scott Howes

¼ cup

Peanut Oil

¾ tsp

Minced Garlic

¼ lb

Fried Tofu-diced into ½" cubes

12 ea

Jumbo Prawns (buy 16-20 per pound prawns, peel & de-vein)

1 ea

Whole Egg

½ lb

Pad Thai Noodles (it's a wide rice noodle) soaked in cool water for an hour to blanch

¼ tsp

Crushed Red Pepper

4½ T

Minced Roasted Peanuts (divide into 2 portions)

¼ Lb

Bean Sprouts (divide into 2 portions)

3 ea

Scallions cut into 2" pieces

2 T

Diced Red Bell Pepper

1½ T

Rough Chopped Cilantro Leaves

2 ea

Fresh Lime Wedges

The Sauce (mix together in advance to dissolve the sugar)

3 Tb

Thai Fish Sauce (don't get it on your hands before dinner, you'll regret the smell)

2 Tb

Lime Juice

2 Tb

Sugar

¾ tsp

Tamarind Concentrate (find it in finer grocery stores in the ethnic aisle)

3 Tb

Water

The key to making this dish is to have everything prepared in advance. The process of cooking in a wok goes very fast and you will have little time in between steps. I like to lay each ingredient out on a large plate, or little condiment dishes, so they are readily available.

Begin by heating your wok; add the peanut oil around the edge to let it flow down to the center. Just as it begins to smoke add the prawns, garlic and tofu and stir fry for about 1 minute until the prawns are pink. Crack the egg into the middle of the wok and scramble lightly for 20 seconds. Add the rice noodles and crushed red pepper and stir fry for 20 seconds then add your sauce, ½ of the peanuts, ½ of the bean sprouts and the scallions and stir fry for about 1 minute.

Turn off the heat and pull out the Pad Thai, dividing it onto 2 plates evenly (pull some of the prawns to the top; it helps make a better presentation). Sprinkle the remaining peanuts & bean sprouts and the red bell pepper and cilantro over the top of the entire dish. Squeeze the lime wedges over the top of the entire dish; this adds that last touch of citrus pop!

This dish may seem a bit intimidating, but it's well worth trying. It's a personal favorite!

Roasted Prawns with Garlic Butter
A great dish for larger groups; the prawns can be prepared well in advance. This recipe will serve 8 people.
Recipe by Food & Beverage Director Scott Howes

The Compound Butter

¾ lb

Butter

3 Tb

Minced Garlic

2 ½ tsp

Minced Shallots

1 Tb

Minced Italian Parsley

2 ½ tsp

Kosher Salt

32 ea

Jumbo Prawns (buy U-15 Prawns, these are the big guys)

Soften the butter to room temperature, then place it in your stand mixer and whip until light. Fold in the remaining ingredients and blend to incorporate. Set aside at room temperature.

Now take each prawn and split it down the back all the way through the tail and remove the vein, leaving the shell in tact. Pull the meat from the shell starting at the head of the prawn, but leave the tail meat connected. Lay the meat back in the shell and set the prawn in a large baking dish (they should lay pretty flat at this point). Continue until all the prawns are done.

Now spread about a tablespoon of the compound butter evenly over each prawn. It helps if the butter is very soft, but not melted. At this point you can refrigerate them for up to 24 hours if you're preparing ahead. When ready place the prepared prawns in a 350° oven and bake for 5-8 minutes until the prawns are just cooked. A nicely cooked prawn is one that is just past the opaque stage, you won't see any translucent meat and very little curling of the shell.

These prawns are very versatile, so serve them with your favorite side dishes. I would recommend you favorite rice dish or even a traditional pasta Alfredo and the freshest seasonal vegetables.

Bon Appetite!

Drink Recipes

Holiday Food Recipes

Prawn Recipes

Seafood Recipes