Recipes

	Seafood "Fire Cracker" Skewers (12) with Sundried Tomato Mayo
	10 oz shrimps 10 oz scallops 10 oz salmon Cut salmon in approx. 1 inch cube size. Marinate all seafood with the following ingredients for half an hour: 2 tbsp ginger, minced 2 tsp garlic, minced 1 tsp lime zest 1 tbsp freshly squeezed lime juice 2 tbsp liquid honey 1 tbsp light soya sauce Soak 12 bamboo skewers in warm water for 10 minutes. Cut 1lb of multi color (green, yellow, red, orange, etc) bell peppers and 1 medium onion in approx. 1 inch cubes. Alternatively arrange the seafood and vegetables through the bamboo skewers. Brush the skewers with olive oil and place on a medium-high heat BBQ grill or skillet pan for 1 minute each side. Sundried Tomato Mayo 2 1/2 oz oil soaked sundried tomato 2 cloves garlic 1 tsp liquid honey 1/2 cup mayonnaise Blend ingredients in a food processor or blender to smooth texture. Presentation: Place rock gravels on the bottom of a deep dish and spike the skewers around a bowl of sundried tomato mayo for dipping. Wine pairing: Ruggeri "Giall'oro" Prosecco

	Spicy Shrimp and Grapefruit Salad with Ginger-Lime Vinaigrette
	Serves 2 Ginger-Lime Vinaigrette: 1 tsp ginger, minced 1 tsp honey 1/2 tsp lime juice, preferrably fresh 1/2 tsp salt 1 tsp cilantro or mint leaves, finely chopped 2 tbsp grape seed oil or vegetable oil Mix all the dressing ingredients in a small food processor or medium bowl to an even mixture. Salad: 200 g shrimp, cleaned and peeled 1 tsp fish sauce 1/4 tsp lime juice pinch of sugar and cayenne pepper (or more if you wish) 2 medium grapefruit, peeled and segmented 100 g baby greens 50 g roasted pine nuts Marinate shrimp with fish sauce, lime juice, sugar and cayenne for 5 minutes. Add 1 tbsp cooking oil in a hot pan and stir fry shrimp; put aside. Mix all other ingredients with the vinaigrette and place the salad on a deep plate. Top with shrimp and pine nuts. Enjoy!

	Tofu Salad
	Serves 2 100 g baby spinach leaves 200 g firm tofu, thinly sliced 16 grape tomatoes, cut in quarters 50 g purple onion, finely chopped 50 g yellow bell pepper, finely chopped 2 tbsp olive oil Dressing: 2 tbsp dark soy sauce 1 tbsp balsamic vinaigrette 1/8 tsp chili sauce 1 tsp ginger, minced 1 tsp garlic, minced 1 tsp shallots, minced 1 tbsp honey 1 tbsp sesame seed oil 1/3 tsp salt Mix all the dressing ingredients in a big bowl. Toss the dry ingredients with olive oil and add to dressing. Enjoy!

	Ketchup Fried Rice
	Serves 2 2 1/2 cups cooked rice 100 g shrimp, diced 100 g scallops, diced 50 g Chinese sausage, finely chopped 2 eggs, beaten 50 g zucchini, finely diced 50 g red bell pepper, finely diced 2 scallions, finely chopped 3 tbsp organic ketchup 2 tbsp water Salt and pepper to taste Seasoning: 1/2 tsp salt pinch of black pepper 1/2 tsp ginger, minced 1/2 tsp garlic, minced 1 tsp cooking oil Add all teh seasoning ingredients in a medium bowl. Marinate with shrimp and scallops for 2 minutes. Add 1 tbsp of cooking oil in a hot non-stick pan. Cook the beaten eggs to 80% done and put aside. Add 1 tbsp of cooking oil in a hot pan and stir fry the shrimp and scallops to 80% done and put aside. Add 1 tsp cooking oil in a hot pan and saute Chinese sausage for 1 minute; add all the vegetable ingredients and stir fry for 1 minute; add the cooked rice and a mixture of ketchup and water. Continuously stir fry for 5 minutes. Return the seafood and egg back to the rice for an additional 3 minutes. Enjoy!

	Green Curry Shrimp and Scallop
	Serves 2 6 oz shrimp, cleaned and peeled 6 oz scallops, cleaned and shelled 1/2 cup mixed bell peppers, julienne to 1" pieces 1/2 cup onion, chopped 1/2 cup eggplant, sliced to 1/4" pieces 2 cups Judy's Famous Green Curry Sauce Place 3 tbsp cooking oil in a hot pan and sear shrimps and scallops to 70% done. Put them aside. Place 2 tbsp cooking oil in the hot pan and add onion and bell peppers. After cooking for 3 minutes, add in eggplant and cook extra 2 minutes. Add green curry sauce and return shrimp and scallops. Place lid on pan and simmer for 5 minutes on medium heat until curry sauce thickens in consistency. Enjoy! Tip: seafood selections can be expanded to squid, octopus, or any white ocean fish *These curry dishes are great with rice, pasta, noodles, bread, or by themselves as a 'soup'

	Red Curry Chicken
	Serves 2 1/2 lb chicken breasts (approx. 2 pieces) 1/2 cup tomato, chopped 1/2 cup mixed bell peppers, julienne to 1" pieces 1/2 cup green beans 2 cups Wild Tangerine Most Memorable Red Curry Sauce Stir fry mixed bell peppers and green beans in a hot pan with 3 tbsp cooking oil for 3 minutes. Put aside. Place 2 tbsp cooking oil in hot pan. Sear chicken breasts for 2 minutes each side. Add tomato and red curry sauce. Place lid on the pan and cook extra 5 minutes in medium heat (double check chicken is fully done by sliding a knife through the thickest part of the chicken breast). Return the vegetables to the pan and cook 2 more minutes. Enjoy!

Last Updated: Wednesday, May 04, 2011