Sure Save


Pacific Fish En Papillote New Orleans BBQ Shrimp Crème Brule

BROADCAST DATE: February 10, 2002

Pacific Fish En Papillote From the Kitchen of: Chef David Luna of Brew Moon Restaurant and Microbrewery 6 oz. mahi mahi fillet or other whit fish fillet 1/2 c. shiitake mushrooms 1 pc. baby bok choi 1/4 c. celery, julienne 1/4 c. green peppers, julienne 1/4 c. onions, julienne 1 Tbs. ginger, julienne 1 Tbs. butter, whole 1/4 c. sake juice of 1/4 lemon salt & pepper to taste 14" x 14" parchment paper egg wash, as needed 1) Place vegetables on bottom of paper to form a raft. Season all layers with salt & pepper. 2) Place fish on top of raft and top with ginger and scallions. 3) Squeeze lemon juice and pour in sake. 4) Place pat of butter on top before creasing. 5) To bake: brush edges of paper with egg wash. 6) Bake @ 400 degrees, 8-10 minutes until paper if puffed. 7) Open paper very carefully and serve with side of rice or potatoes. Top Of Page Go back New Orleans BBQ Shrimp From the Kitchen of: Chef David Luna of Brew Moon Restaurant and Microbrewery 1 lb. fresh shrimp, head on 1/4 c. butter, melted 1/4 c. olive oil 1 Tbs. garlic, minced 1 Tbs. cracked black pepper 4 Tbs. worcestershir, L&P only 1/2 Tbs. rosemary, minced dash of hot sauce (tabasco or crystal brand) kosher salt to taste 1) Combine all ingredients, except butter. Marinate overnight. 2) In preheated skillet sauté shrimp over med-high heat in reserved butter. 3) When shrimp is cooked through, toss with fresh chopped parsley and transfer to serving dish. 4) Serve with roasted potatoes and French bread for soppin' and don't forget to suck dem heads! Top Of Page Go back Crème Brule From the Kitchen of: Chef David Luna of Brew Moon Restaurant and Microbrewery 1 qt. heavy cream 8 egg yolks 2 c. sugar 2 tsp. vanilla, or to taste 1) Paste egg yolks and sugar in small mixing bowl. 2) Heat the cream to a quick boil. 3) Temper the cream and the egg mixture by adding 1/4 of the cream to the eggs, whisking quickly. 4) Stir in eggs to the remaining cream, whisking quickly. Allow any air bubbles to settle then place in lightly oiled ramekins. 5) Bake in a water bath at 300 degrees until almost set. Do not allow the tops to brow or the eggs will scramble. Allow to cool and chill thoroughly. To Assemble: 1 chilled crème 2 Tbs. sugar in the raw strawberry tulip 1) Spread sugar over top of crème and caramelize with torch. 2) Garnish with strawberry and mint leaf. 3) Good crème brule will have a nice "crack" to the top and the crème should still be relatively chilled.