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Scallop Crab Ahi Ceviche w/ lime coconut chili sauce

Scallop Crab Ahi Ceviche w/ lime coconut chili sauce

4 each U10 diver scallops, halved
4 each U10 shrimp, butterflied
½ lb lump crab
½ lb fresh Hawaiian ahi, ½ inch cubed
1 each vine ripen tomato, ¼ inch diced
1 each jalapeño, minced
1each red bell pepper, ½ inch dice
1 each yellow pepper, ½ inch dice
¼ red onion, ¼ inch dice
1 bunch cilantro, chopped
6 each lime juice
pinch red chili flakes
1 cup coconut milk
to taste extra virgin olive oil
to taste salt and pepper

Season the ahi, scallops, shrimp, and lump crab with salt and pepper then marinat  for one to one and a half hours in the refrigerator with the juice from the limes. 
Toss together all the other ingredients except for the coconut milk and extra virgin olive oil in a mixing bowl.  After the seafood has been marinated for the hour, you can toss it together with the other ingredients you have prepared from step 2.  
Add the coconut milk to the mixture and toss together. Your ceviche is ready to be put into a dish for serving.  Finish the dish off with cilantro sprigs and extra virgin olive oil for presentation.

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Osso Bucco with Leek Risotto and Vegetable Medley

Osso Bucco with Leek Risotto and Vegetable Medley

Osso Bucco:     Leek Risotto:     Leek Risotto:

    3       10-oz. Veal shanks
    2       White onion, large dice
    1       Stalks celery, large dice
    1       Carrots, large dice
    1t      Thyme leaves
    6ea     Parsley stems
    2ea     Bay leaf
    1t      Fresh ground black pepper
    1T      Tomato Paste
    1c      Dry white wine
    2qt     Beef stock (to cover)
    1oz     Pure olive oil to sear

    

    2c      Arborio rice
    ½       White onion, small dice
    1T      Shallot, minced
    1T      Garlic, minced
    ½ c     Dry white wine
    2c      Chicken stock
    1c      Leeks, medium dice
    3T      Parsley, chopped
    10      Pearl onions, blanched
    ¼ c     Green peas
    ½ c     Heavy cream
    ½ c     Grated parmesan
    ¼ cup   Butter

    

    6 ea    Asparagus, chopped into one inch sticks
    3 ea    Oven roasted tomatoes
    5 ea    Red radishes, cut into quarters
    1t      Butter
    2t      lemon zest, thinly sliced
    1t      Garlic, chopped
    1t        Parsley, chopped
    tt         salt and pepper
 

For the veal shanks:

Preheat your oven 350 F
Season and sear your veal shanks in a pot with a tight fitting lid with olive oil until browned on all sides over medium to high heat.  Note: If you feel you may over cook the veal shank you should use butchers twine to tie around the shank.  You can still get a good sear on the meat if you use the twine.
Remove the browned shanks from the pot and turn the heat down to medium heat and add in your onions, celery, and carrots and begin to caramelize your vegetables. 
Add in your thyme, bay leaf, fresh cracked pepper and parsley stems and keep stirring the aromatic vegetables until they are caramelized. 
Once your vegetables are caramelized, add in your tomato paste and cook it down until it turns from dark red to brown.  Note:  your heat should still be set on medium.
Once you have browned the tomato paste, add the white wine and reduce it by half.Return the Veal shanks to the pot and cover with the beef stock.  Depending on the size of the pot, you will need to use your judgment of how much stock you need.
Turn the heat up to high and wait for the pot to boil.  Once it does come to a boil, cover it with the tight fitting lid and put it into the oven until it is fork tender.  This should take anywhere from one and a half to a little over two hours depending on the oven.
The sauce for the veal shank is the left over braising liquid from the shanks that has be reduced down until it has thickened and strained through a fine strainer or cheesecloth.

For the Risotto:

Over a low to medium heat, add butter to a medium sized pot.  
Add in the chopped onions, shallots, and garlic to the pan and sweat it until it the onions are translucent.
Add in your Arborio rice and heat to coat with the butter over medium heat.  Note:  you do not want to brown the rice or onion mixture at all.
Keep stirring to avoid browning.  After stirring for about two minutes, you will add in all of your white wine.  And reduce it mixed with the rice.  
After most of the alcohol has reduced out of the pot, add in the chicken stock one-cup at a time.  Note: This is a key step in making risotto.  You do not want to add in all the chicken stock you will use at one time; you need to add it in slowly while mixing the risotto constantly until the rice is cooked.  You may not need to all of the chicken stock. 
Once the risotto has reached the cooking point of al dente you will want to add in the heavy cream and half the Parmesan cheese.  Mix to incorporate.  
Add in the green peas, leeks, parsley, and pearl onions.  
Finish the risotto by mixing the butter into it.  And sprinkling the grated Parmesan over the top of it. Note:  A perfect risotto should be a gooey with a little bit of chewiness to it.  The gooey will come from the rice it self along with the amount of Parmesan.   The chewiness will depend of not over cooking the rice.

For the vegetable medley:

Over medium-high heat, add butter to a heated pan along with the shallots.  
Add the asparagus and red radishes to the pan and sauté with the shallot and butter until tender and bright.  
Add the garlic to the pan and turn the heat off.
Add the lemon zest and parsley to the pan.  
Season with salt and pepper. Note: The garlic and parsley is left almost raw so that it will help cut through the richness in the risotto and veal shank.