Procedure:
Combine first 9 ingredients in a bowl.
Take moist shrimp and put into bowl with the seasoned breadcrumbs and toss thoroughly. Heat a saut pan at medium heat.
Add 1 tbsp. of vegetable oil and fry shrimp. Do not toss in the pan.
With tongs, turn shrimp and fry until done. Put cocktail sauce in a gin glass. Put shrimp, tails sticking out, around rim of glass.
Garnish with fresh cilantro sprigs and fried strips of red and yellow corn tortillas.
Cactus Cocktail sauce Ingredients:
Cactus pads, cleaned (No spines, please!!)
tsp. prepared horseradish 2 tsp. Worcestershire sauce 1 tbsp. lime juice 1/3 tsp. Minced garlic 5 tsp. rice vinegar 1 small shallot 1/3 fresh jalapeno, seeded 1/3 tsp. Old bay seasoning Salt to taste Procedure:
Combine all ingredients in a blender --
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Spring Mix Salad with Seared Scallops and Prickly Pear Vinaigrette Ingredients:
each U10 scallops Salt and Pepper, to taste Chile powder Annatto Oil (recipe follows)
1/2 pound spring mix Prickly pear Vinaigrette (recipe follows)
1/4 cup queso anejo, crumbled 1/4 cup chopped pecans 1 red onion, peeled and medium diced 2 red corn tortillas, cut into strips and fried 4 tbsp. sundried mango (or any dried fruit)
Sprinkle scallops with salt, pepper and 1 tsp. Chile powder.
With annatto oil, sear scallops in a hot saut pan. Turn and cook. About 3 minutes per side.
Mix spring mix and vinaigrette in a bowl.
Portion salad equally between 4 plates. Put 3 scallops on each plate. Top with queso anejo cheese, pecans, onions, tortilla strips and dried mango.
Prickly Pear Vinaigrette Ingredients:
prickly pears, peeled, seeded, and strained 2 limes, juiced 1 tbsp. honey 8-10 basil leaves, julienne 4 tbsp. rice vinegar 1/2 shallot, minced 1/2 tsp. Mustard 8 tbsp. olive oil.
Procedure:
Combine all ingredients except olive oil and basil in a bowl. While whisking, add oil slowly. Fold in basil leaves.
Annatto Oil Ingredients:
cup annatto seeds 4 cups vegetable oil Procedure:
Heat oil until slightly hot, about 160 degrees. Put seeds in a small saucepan. Pour oil over seeds.
Cool and let sit for 3 days in a glass jar. Strain and decant. --
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Shrimp Flautas with Spicy Lime Aoili and Jicama Slaw Ingredients:
large sweet onion, fine diced 3 cloves minced garlic 2 jalapenos, minced 1 Roma tomato, fine diced 1 Poblano, roasted, peeled, seeded and diced 1/2 cup chicken stock 1 cup cooked shrimp, fine diced 2 tbsp. chopped cilantro Salt and pepper 2 tbsp. sour cream Vegetable oil 12 corn tortillas Chile-lime Aoili (recipe follows)
Jicama Slaw (recipe follows)
Procedure:
In a large saucepan, heat 2 tbsp. of vegetable oil and add onion, garlic and jalapeno,cook until onions are translucent, about 2 minutes.
Add tomato, and poblano and cook 30 seconds.
Add stock and cook until stock is a glaze. Add shrimp and cilantro and toss. Season with salt and pepper.
Stir in sour cream. Let cool.
Pour about 2 cups oil in a saucepan. Heat to 350 degrees. Add tortillas and submerge for about 5 seconds, just to soften them.
Put tortillas on a plate with a paper towel and use another paper towel to pat dry. Repeat until all are done.
Divide shrimp mixture between all tortillas. Roll tortillas very tight. Secure each end and middle of tortilla with a toothpick.
Then place Flautas in frying oil and fry for about 30 seconds, or until crisp. Drain on paper towels.
Put all Flautas in a basket and serve with Chile-Lime Aoili as a dipping sauce.
Chile-lime Aoili Ingredients:
egg yolks Juice of 2 limes 1 tbsp. chipotle en adobo, pureed 1 cup olive oil 2 cloves roasted garlic Procedure:
Salt to taste Add all ingredients except olive oil in a bowl. Slowly pour olive oil in bowl while mixing. Season with salt.
Jicama Slaw Ingredients:
Large Jicama, peeled and cut into thin strips 10 radish, cut into thin strips Juice of 6 limes 4 tbsp. chile powder 4 cloves minced garlic 1/2 bunch cilantro, chopped Salt to taste Procedure:
Combine all ingredients in a bowl. Serve in a bowl as a side to the Flautas. --
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In this recipe Chef Mike uses the broth that results from cooking black beans. This adds flavor and color to this dish. I assume you could use the broth that comes in canned beans if you are using them for a different application.
Black Bean Rice Ingredients:
tbsp. vegetable oil 1 cup rice, converted 1 small onion, chopped 5 cloves minced garlic 1-1/2 cups broth from cooked black beans Pico 1 jalapeno, fine diced 1 large tomato, fine diced 2 tbsp. cilantro, finely chopped 1 shallot fine diced juice of 1/2 lime Salt to taste Procedure:
In a large saucepan, add oil. Fry onions until brown. Add garlic and cook until softened. Add rice and fry until rice is an off white color. Then add Bean broth.
Stir very well and cook covered at a medium-low heat for about 15 minutes, or until rice is done.
Re-cover and let stand for about 5-10 minutes. Use fork to fluff rice.
In a bowl combine jalapeno, tomato, cilantro, shallot and lime. Season with salt. Place beans in a festive bowl. Place Pico on top as garnish. --
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Dessert Nachos Ingredients:
flour tortillas, cut into 4 pieces apiece vegetable oil, for frying 1/2 cup cinnamon 1/2 sugar 1 cup chocolate, dark 1 cup chocolate, white Vanilla Ice Cream 1/2 cup fresh raspberries 1/2 cup fresh blueberries 1/2 cup fresh black berries Hershey’s chocolate sauce and caramel sauce, Optional Procedure:
Fry tortillas in veggie oil until crisp. As soon as you pull tortillas from oil, shake excess oil off and put into bowl lined with absorbent towel.
Combine sugar and cinnamon. Place the cooked tortillas on a cookie sheet or two if you have to. Sprinkle sugar mixture over tortillas until evenly, but thickly, coated.
Melt the chocolates separately in the microwave in glass bowls. Drizzle melted chocolates over the chips.
To assemble: Place 6 tortillas on a plate and top with a scoop of vanilla ice cream. Sprinkle fresh berries on top and, if you have it, Hershey’s chocolate sauce and/or caramel sauce.
Serves 4 --
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