"Recipes from the Chef's Kitchen"

Rio Bravo
5912 Leesburg Pike
Falls Church, Va. 22041
703-379-7777
Chef-Owner - Jorge Vargas

Lindsey Gustin and Jorge Vargas

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Gambas al Ajillo Shrimp with Butter
and Garlic Sauce

Ingredients:
1)  6 Medium Sized Shrimp 16/20
2)  1 Tbs. of Chopped Garlic
3)  2 Tbs. of Olive Oil
4)  3 Tbs. of Butter
5)  1/4 Cup of Chicken Stock with a tsp. of
      Corn Starch
6)  1/4 Cup of White Wine
7)  3 Tbs. of Lemon Juice
8)  3 Tbs. of Chopped Parsley
9)  Salt and Pepper to Taste

Cooking Instructions:
1)  Saute the shrimp in the olive oil until
      shrimp are pink.
2)  Add the rest of ingredients and saute a
      couple of more minutes.
3)  Serve with slices of garlic bread.

Ingredients:
1)  6 Medium Sized Shrimp 16/20
2)  1 Small Green Pepper - Sliced
3)  1/2 Onion - Sliced
4)  3 Tbs. Black Bean Puree
5)  3 Tbs. Cooked Rice
6)  3 Tbs. Chedder Cheese
7)  3 Tbs. Monterrey Cheese
8)  3 Tbs. Parmegiano Cheese
9)  3 Tbs. Tomato Sauce
10)Salt, Pepper, Garlic, and Cilantro to taste.
11)4 Twelve inch Flour Tortillas
12)Guacamole and Sour cream for Garnish

Cooking Instructions:
1)  Saute the Shrimp until done.
2)  Saute the green peppers and onions.
3)  Place the sauteed ingredients and the
      remainder of the ingredients (except
      the tomato sauce) on the tortillas.
4)  Roll up the tortillas and place in a pan
      to brown it.
5)  Slice each tortilla into 3 parts.
6)  Serve the tortillas with the tomato
      sauce and the guacamole and sour cream.

Ingredients:
1)  Baby Greens
2)  Pico de Gailo
3)  Belgium Endive
4)  Plum Tomato(s)
5)  Cucumber(s)
6)  Quesadilla Croutons
7)  Roasted Garlic
8)  Vinaigrette and Cilantro Dressing

Preparation:
1)  Assemble the salad ingredients with the
      salad greens in the middle.
2)  Put the Quesailla Croutons on the side.
3)  Drizzle dressing on top.

Ingredients:
1)  8 Oz. seared Flat Meat or Flank - Sliced
2)  1/2 Red Pepper - Strips
3)  1/2 Green Pepper - Strips
4)  1/2 Yellow Pepper - Strips
5)  1 Spanish Onion - Sliced
6)  Pico de Gallo

Cooking Instructions:
1)  Saute all the peppers and the onion in
      garlic and oil.
2)  Serve with the meat on a hot sizzling plate.
3)  Top with Pico de Gallo

Ingredients:
1)  6 Medium size Shrimp
2)  6 Scallops 30/40
3)  1 Squid (Calamari sliced)
4)  2 oz. Salmon Strips
5)  2 oz. Catfish Strips
6)  1/2 Cup Baby Clams
7)  8 New Zealand Green Mussels or
      8 Black Cultured Mussles
8)  3 Tbs. Herb Butter
9)  3 Tbs. Sweet Butter
10)1/2 Cup White Wine
11)1/2 Shot Tequila
12)1/2 Cup Seafood Stock
13)1/4 Cup Whipping Cream
14)Rice or Pasta

Cooking Instructions:
1)  Put all the Mussels and all the fish ingredients
      in a pot.  Add the wine and seafood stock
      and cook a few minutes.
2)  Add the butters and continue cooking.
3)  Just before the fish has completed cooking...
      Add the Tequila.
4)  Serve over rice or pasta.
5)  Garnish with whipped cream.
 

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