This Months Recipes

Please double Click on the Two Recipes Names Below

'Pasta Carmella'
&
'Shrimp Butter'

This Months Recipe

Double Click on the recipe title for a PDF copy. Enjoy

Roasted Halibut with Orange & Avocado Salad and Salsa Lulu Sauce

Seafood: it has become such an expensive treat anymore, that you have to get the most out of each dish you cook. This dish shows the easy methods in which we cook fish: simple and quick, with the main criteria a hot clean saute pan. Presentation is beautiful: the "salsa" is kind of 'smeared' on the bottom of the plate, the halibut placed on top, and a hefty spoonful of the salad on top. Simple, and a great looking main course.

Don't be afraid of fish. It is easy to cook. Turn on your broiler or oven. Make sure everything is hot before you start your cooking. A clean, saute pan heated up (stainless steel is my favorite, but aluminum will work too), and then oiled up with just a bit of olive oil or butter or other oils will almost guarantee success.

Cooking fish is something that does not take a long time. Have all of your ingredients ready to go, your table set, and your friends ready to eat. This kind of fish cookery takes about 10 minutes, start to finish. The 'Salsa Lulu' is a great "keep on hand" type condiment that works well with many different dishes, just remember to have it hot and finished. The salad is a room temperature salad that you can just place on top when the fish is finished. This has a great "restaurant" look to it when presented. YOU will love this! Enjoy!

Café Luna's

Coconut Shrimp

Base:
3 jalapeno’s
½ cup chopped cilantro
1 tablespoon fresh garlic
dash of fish sauce, available at the International section of most groceries
1 cup of lime juice
dash of sesame oil
2 tablespoons sugar
4 cans coconut milk

______________________________________________________
1. Blend in all ingredients in blender until rough puree.

2. Refrigerate until ready to use.

______________________________________________________

Prawns:

1-2 pounds of cleaned and prepared prawns, about 15-20 per pound

______________________________________________________
As an appetizer, to serve, per order:

1. In saute pan, add 4 oz. of above coconut milk stock along with 2 tablespoons (approximately) of shredded coconut.

2. Bring to boil, reduce heat, and add 6 prawns simmering until prawns are just pink and cooked.

Serve on a 8" plate that is garnished with salad lettuce placing the shrimp in the middle, pouring a bit of the sauce over the top.

Sprinkle with fresh chopped tomatoes, minced red onion and cilantro and scallions.

Alternative Serving As a Main Course:

Try serving this as a main course by merely doubling the amount of stock base when preparing the shrimp. You will have enough to serve over cooked rice or even pasta.

To your rice: try the adding a bit of fresh lime zest to the rice water while cooking. Add chopped parsley, scallions, or cilantro when the rice is finished, and maybe a bit of grated carrots for color.

Stir the rice, fluffing it up, and serve the completed prawns on top or to the side. Or in a bowl. Looks good....