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BROILED MARINATED OSTRICH KEBAB WITH PAELLA STYLE RICE AND FRESH TOMATO SAUCE. AHI CARPACCIO WITH GREEN PAPAYA SALAD

BROADCAST DATE: 01/14/01

BROILED MARINATED OSTRICH 
KEBAB WITH PAELLA STYLE RICE 
AND FRESH TOMATO SAUCE
From the Kitchen of: Pacific Beach Hotel Chef Eric Leterc

Ingredients:
Kebab
6 oz. ostrich top loin
1 onion
1/2 red bell pepper
1/2 green bell pepper
1 pt. olive oil
2 cloves garlic
2 sprigs thyme
2 sprigs rosemary
2 bamboo skewers

Paella Rice
1 c. converted rice (Uncle Ben's)
1 oz. onion
1 oz. red bell pepper
1 oz. green bell pepper
2 oz. Portuguese sausage
1/2 c. olive oil
1 tsp. cumin powder
1 tsp. curry powder
1 pinch saffron (pistol)
1 1/2 c. chicken stock
1 oz. diced tomato
1 oz. English peas
salt & pepper to taste

Tomato Sauce
1 c. olive oil
2 oz. onions, diced
1 clove garlic
1 lb. tomatoes, diced
1 sprig thyme
1 sprig rosemary
1 oz. basil
salt & pepper to taste

Recipe:
For the kebabs, cut all the meat and garnishes into one-inch size cubes and place on the skewer nicely together. Place the kebabs and garnishes in olive oil with the garlic, thyme and rosemary, marinate overnight in the refrigerator. Grill the ostrich kebabs before serving. Best when served medium rare.

For the paella rice, in a saut‚ pan, sweat the Portuguese sausage with olive oil until it has a nice coloration. Add onion, green and red bell pepper, garlic, sweat for several more minutes and add the rice. Stir the rice the other ingredients and add the curry powder, cumin and the saffron. Finish by adding the chicken stock and a sprig of thyme. Cover with parchment paper and cook in the over (375 degrees) for about twenty minutes. When the rice is cooked there should be no liquid in the pan. Finish the paella by adding the freshly diced tomato and peas.

For the tomato sauce, sweat the diced onion in a saut‚ pan with olive oil until transparent. Add the tomatoes previously diced and the other entire ingredients. Cook for about half hour at slow heat. Blend the sauce but not all the way through. Finish by adding julienne of basil and season to taste.

AHI CARPACCIO WITH 
GREEN PAPAYA SALAD
From the Kitchen of: Pacific Beach Hotel Chef Eric Leterc

Ingredients:
3-4 oz. ahi, sashimi grade
olive oil, enough to drizzle, to taste
2 Tbs. soy sauce
salt & pepper to taste
2 oz. green papaya
lime juice from 2 whole limes
1 oz. Chinese parsley
1/2 tomato, diced
patis (fish sauce),d to taste
shirasa chili sauce, to taste
pinch of paprika
2 pcs. plastic film

Recipe:
Cut thin slice of ahi and lay it down on the plastic film. cover with the other plastic. With the flat part of a knife, flatten the ahi until it is almost transparent. Place the ahi on a plate using the plastic film. Season the ahi first with salt and pepper. Drizzle some olive oil evenly over the ahi then with a spoon, sprinkle it with some soy sauce. It is better to season the fish before serving.

Peel and seed the green papaya. With a plastic mandoline, shred the papaya and keep it in ice water. In a mixing bowl, add the shredded papaya, diced tomato with skin, leaves of cilantro seasoned with lemon juice, olive oil, paprike, lime juice, shirasa chili sauce and patis to taste. When finished, arrange some of the papaya salad in the middle of the plate on top of the ahi and serve.

GINGER STEAMED SNAPPER
From the Kitchen of: Pacific Beach Hotel Chef Eric Leterc
Ingredients:
6 oz. snapper
1 oz. ginger
1 oz. bell pepper
1 oz. onion
1/2 oz. green onion
1/2 cilantro
1 oz. shiitake mushroom
2 Tbs. sesame oil
1 Tbs. soy sauce

Recipe:
In a bamboo basket or perforated pan, place the snapper (skin off or on depending on the size of the fish). Add julienne of ginger on top of the snapper and place on steamer. In a saut‚ pan heat up some sesame oil and sear the onion, shiitake mushrooms and red bell pepper. When snapper is cooked, place it on top of the rice, add the seared vegetables on top then place julienne of green onion and fresh cilantro leaf as garnish. Finish the dish with some soy sauce and hot smoky sesame oil. 

Can be served also with stir-fried vegetables