Recipes

Grilled Swordfish on the BBQ

Grill Swordfish on the BBQ with salt, pepper and lime juice for 4 minutes per side.

Mango Salsa: One ripe mango diced One medium tomato diced One ear of corn (slice kernels from the ear and lightly sauté in oil for 20 seconds and let cool) Two Limes (Juice and zest) One medium red onion diced Cilantro diced to taste Salt to taste White Pepper

Combine all ingredients and marinate at least two prior to serving.
Apply generous amount to cooked Swordfish.

Serve with Cous Cous

 

Warm Shrimp

Ready in: 30 minutes Serves: 4 Ingredients:
16 cups of water 1/2 cup dry white wine 1 onion cut into eighths 2 carrots peeled and cut into 2-inch pieces 2 celery stalks cut into 2-inch pieces 2 1/2 Tbsp finely chopped fresh chives divided 1 bay leaf 1/2 teaspoon whole black peppercorns 1 1/2 pounds uncooked large shrimp (with shells intact)	1/4 cup of crème fraiche 1/2 cup of mayonnaise 3 Tbsp prepared horseradish 2 Tbsp ketchup 1 lemon halved 1 1/2 Tbsp fresh lemon juice Salt & Freshly ground pepper Lemon wedges for garnish 1/4 head of iceberg lettuce thinly sliced

Cooking Instructions
Combine the water wine onion carrots celery lemon halves bay leaf and peppercorns in a large pot and bring to a boil over high heat. Simmer for 5 minutes to allow the flavors to blend. Turn off the heat and add the shrimp. Cook just until the shrimp turn pink and are opaque in the center about 2 minutes.

Using a meshed spoon transfer the shrimp from the water to a baking sheet and cool. Peel and devein the shrimp. Cut all but 8 of the shrimp crosswise into bite-size chunks.
Stir the crème fraîche mayonnaise horseradish ketchup and 2 tablespoons of chives in a medium saucepan over medium heat until heated through. Mix in the lemon juice. Season the sauce to taste with salt and pepper. Remove the sauce from the heat. Add the diced shrimp and stir until the shrimp are warm.

Divide the lettuce among 4 oversized martini glasses. Using a slotted spoon, spoon the shrimp mixture atop the lettuce in each glass. Place 2 whole shrimp atop each serving and sprinkle with the remaining chives. Garnish with the lemon wedges and serve.

 

Lobster Devil Eggs

Hard boil eggs

Mix yokes with mayonnaise, salt, pepper, light dill & parsley to taste. If you don’t like dill you can substitute with chives….Diced lobster and mix with ingredients, put mixture back onto the white part of egg.

Serve room temperature with a nice glass of wine.

 

Kato's Jambalaya

Serves: 6 Ingredients:
2 brown onions (chopped) 3 cloves garlic (crushed) 1/3 cup of olive oil 1lb italian mild sausage (cubed) 1 1/4 cup uncle bens converted rice 1lb of shrimp	1 large can of diced tomatoes w/ juice 1 3/4 cup of water 1 Tbsp parsley 1 tsp cayene pepper 1/2 tsp salt

Instructions:
In a large pot, saute the garlic and onions in olive oil. Add sausage and rice, stir fry for five minutes. Add the remaining ingredients and bring to a boil. Simmer for twenty minutes. Add the shrimp, pushing under the rice. Simmer for another five minutes. Done!

You should make it a couple hours prior to your party to make sure all the flavors blend well together. Also the cayene pepper is very hot so if you like a more mild kick use less cayene or more if you like it hot!!!