2 medium Sweet Onions (diced, divided) 1 (13½oz) Can Coconut milk 1T Olive Oil 4 Cloves Garlic (minced) 4 large Plum Tomatoes (diced) 1 medium Poblano Pepper (seeded and chopped) 1t Coarse Salt ½t Ground Black Pepper 2/3lb Rock Shrimp (shelled) (regular shrimp, peeled and deveined, can be substituted) 2T Butter 2T Lime Juice 1T Chopped Fresh Cilantro
1. Puree half of the onions with the coconut milk in a blender, and set aside.
2. Heat oil in a large saucepan over medium-low heat.
3. Add remaining onions and cook until translucent (do not brown), about 3 to 4 minutes.
4. Add garlic and cook until fragrant, about 1 to 2 minutes.
5. Add tomatoes and poblano.
6. Cook until the tomatoes soften, about 3 minutes.
7. Add salt, pepper, and coconut milk mixture.
8. Increase heat to high and bring to a boil.
9. Reduce heat to medium-low and simmer, stirring often, until sauce thickens, about 5 minutes.
10. Combine rock shrimp, butter, and lime juice in a small sauté pan over medium heat.
11. Cook until shrimp are just cooked through.
12. Add shrimp mixture to the coconut milk sauce; stir to combine.
13. Add cilantro; keep sauce warm.
For Herbed Rice with Hearts of Palm:
1½ Cups Jasmine Rice (uncooked) 4 Hearts of Palm (sliced) 1T Chives (minced) 1T Extra-Virgin Olive Oil ½t Coarse Salt ¼t Ground Black Pepper
1. Cook rice per package directions.
2. Combine cooked rice, hearts of palm, chives, extra-virgin olive oil, salt, and pepper in a large bowl.
3. Stir until rice is coated in oil and mixture is combined.
4. Cover bowl loosely with foil to keep warm.
For Grilled Mahi Mahi:
4 Mahi-Mahi Fillets (½lb each)
Salt and Ground Black Pepper
1. Preheat a grill pan on medium-high heat.
2. Season mahi-mahi fillets with salt and pepper to taste.
3. Grill mahi-mahi for about 3 minutes per side, or until just opaque.
1. Divide rice mixture onto 4 plates.
2. Place a mahi-mahi fillet on top of rice.
3. Divide sauce evenly among each plate and garnish with fresh cilantro leaves.
4 Cups Corn (grilled and shaved) 1 Cup Onions (chopped) 1 Cup Leeks (chopped) 1 Poblano Pepper (seeded and chopped) 1 Can Coconut Milk 2T Mild Curry Paste ½ Cups Dry Sherry Wine 4 Cups Corn Stock (hot)
1. In large, non-reactive pot, sweat down onions, leeks, and poblanos and season with salt and pepper. 2. Add in corn and sweat. 3. Deglaze with sherry. 4. Add in curry paste and coconut milk and mix well. 5. Bring up to temperature and simmer for 20 minutes. 6. Add in corn stock to loosen up the mixture (about a gallon). 7. Chop up the mixture first with a big hand mixer then blend in the blender until smooth. 8. Strain through a china cap and adjust seasoning and thickness with corn stock.
4 Cups Milk 1/2 Cup Butter 1T Paprika 1/2 Cup Flour 1 1/2 Cups Lobster Stock 1/4 Cup Sherry 1/4 Cup Lobster or Chicken Base 1 pinch Cayenne Pepper 1/4 Cup Lobster Meat (diced) 1T Brandy 1/2 Cup Heavy Cream 1 pinch Parsley (dried)
1. In a medium pot, bring milk to a slight simmer; do not allow to boil.
2. In small saute pan, melt butter and then add paprika, and flour and mix well.
3. Bake roux mixture in a 350 degree oven for approximately one hour.
4. Heat lobster stock and sherry, then add base, cayenne pepper, to the lobster stock mixture.
5. Then add the heated milk to this mixture.
6. Add roux.
7. Mix until well incorporated and thickened.
8. Let simmer for approximately 45 minutes to one hour to cook out the roux.
9. To finish the soup, flame lobster meat in brandy, add heavy cream and allow it to simmer.