Cooking Camp 2018

Serves 6

Mardi Gras Majik Dust Paella  Serves 2-4

2/4 large chicken breast diced

3 Cups cooked rice

Splash of triple sec

5 Paks of sazon spices

1/8 cup of cumin

5 cloves of ågarlic minced

Oil for sauteing

½ c of fresh cilantro chopped

1 zucchini green diced

1 yellow zucchini diced

1 red pepper diced

1 green pepper diced

1 white onion diced

1 tomato diced

2 scallions

Sear chicken in hot oil. Add garlic and vegetables and sauté for a few minuets.

Add a splash of triple sec to pan and mix.

Add cooked rice and continue cooking. Add spices and continue cooking for 2 minuets.

Mix with cilantro.


PINA COLADA COCONUT SHRIMP  Serves 2-4

21-25 peeled and deveined uncooked Shrimp( can use fresh or frozen)

Oil

Flour

3 Eggs beaten

1 C Pina Colada mix

½ C heavy cream or ½ n ½

Salt

Pepper

1 C Toasted Coconut

Toast coconuts on tray in oven until lightly golden about 5 mins or in a sauté pan on the stove.

Be careful not to burn.

Butterfly shrimp and dredge into flour and then dip into eggs. Coat bottom of frying pan with oil and allow the oil to get very hot. Put shrimp into oil and sauté until golden brown. Add the pina colada and mix, add cream to cut the sweetness of the pina colada. Stir and reduced untill cream has a velvet consistency. Season with salt and pepper and sprinkle with toasted coconut.


Shredded Teng Po Salad  Serves 2-4

Salad Mixture

2-4 cups of Napa cabbage shredded

1 C purple cabbage shredded

1 C Red pepper Julienne

1 C Yellow Pepper Julienne

1 C chopped peanuts for garnish

*put some cut up vegetable on the side for garnish


Dressing

¾ C sweetend coconut milk

½ C Crunchy Peanut Butter

½ C Curry Powder

½ C Fresh cilantro

2 T Fresh ginger chopped

Mix salad ingredients in large bowl, add dressing and garnish with vegetable( optional) coconut and cilantro

Instructions

Melt the butter in a small saucepan over medium heat. Whisk in the flour and garlic powder until blended. Then whisk in the half-and-half and chicken broth. Continue to heat the mixture until it thickens and starts to bubble, about 2 minutes. Reduce the heat to low.

Gradually add the cheese, stirring until it is melted. Stir in the salsa.

Transfer the sauce to a fondue pot and set the flame to keep it warm. Add chicken broth a little at a time, as necessary, to achieve the consistency you desire. Serves 4 to 6.