"Recipes from the Chef's Kitchen"

J.Paul's of Georgetown
3218 M. St. N.W.
Washington, D.C. 20007
1-202-333-3450

David Zuckerman - Executive Chef

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Southwest Pork

Ingredients:
For the Main Recipe
1)   2 each 4 oz. pieces of Pork Loin
2)   3 oz. Olive Oil
3)   1/2 lb. Red Bliss Potatoes
4)   1 cup Milk
5)   4 cloves whole peeled Garlic
6)   1/2 cup melted Butter
7)   2 tbs. coarse Salt
8)   1 tbs. freshly ground Black Pepper
9)   1 each roasted Jalapeno
10) 1/4 each Jicama, skin-off and julienned
11) 1 each Orange, skinned, seeded and segmented
12) 1 cup fresh Orange Juice
13) 1/4 bunch Cilantro, leaves only, chopped
14) 1 each Serrano Chile, stemmed, seeded and finely chopped
15) 1 each Lime for juice

For the Southwest Rub:
1)   2 tbs. Paprika
2)   1 tbs. Chili Powder
3)   1/2 tbs. Cayenne Pepper
4)   1/2 tbs. ground Black Pepper
5)   1/2 tbs. dried Oregano
6)   1 tbs. ground Cumin

Preparation:
1)   Coat pork loin with southwest rub and olive oil.
2)   Allow to marinate for at least 3-6 hours.
3)   Place on grill or in a pan until cooked medium (7-8 minutes).
4)   Pull pork off heat souce and put aside to rest.
5)   Boil red bliss potatoes and garlic cloves until fork tender.
6)   Bring milk and butter to boil and then set aside.
7)   Coat jalapeno with oil, salt and pepper.
8)   Place under broiler or in oven until skin shrivels and turns dark brown.
9)   Stem, seed and blend the jalapeno to make a paste.
10) Place potatoes, milk, butter and jalapeno in a mixer and finish mashed
       potatoes with salt and pepper to taste.
11) In a stainless mixing bowl, combine jicama, orange juice, lime juice,
       orange segments, serrano chiles, cilantro and salt and pepper.  Reserve
       until service.
12) On plate of choice, pile the mashed potatoes in center of plate.
13) Lay the pork loin against mashed potatoes to keep them elevated.
14) Place orange-jicama salad over the pork and garnish with chopped
       cilantro.

Ingredients:
(serves 6)
1)   2 tbs. Olive Oil
2)   1 medium Onion - diced
3)   1 Red Bell Pepper - cored, seeded and diced
4)   1 Green Bell Pepper - cored, seeded and diced
5)   1 Yellow Bell Pepper - cored, seeded and diced
6)   2 Roma Tomatoes - cored, seeded and minced
7)   1 1/2 Serrano Chiles - stemmed, seeded and minced
8)   2 tsp. Coarse Salt, plus more to taste
9)   1 tsp. freshly ground Black Pepper, plus more to taste
10) 3 cups Fish Stock
11) 1 (14 1/2-oz.) can Coconut Milk.
12) 3/4 lb. Sea Scallops
13) 3/4 lb. 21/25 Black Tiger Shrimp - shelled and deveined
14) 6 Scallions - white and light green parts only - thinly sliced
15) Juice of 1 Lime
16) 1/3 cup loosely packed Cilantro Leaves - coarsly chopped
17) 2 Limes - quartered for garnish
18) 1 Plantain - sliced and fried for garnish

Preparation:
1)   Heat the olive oil in a large heavy pot or Dutch oven over low heat.
2)   Add the onion and bell peppers and cook about 5 minutes, or until
       nicely softened.
3)   Stir in the tomatoes, chiles, salt and pepper and cook about 2 minutes
       more.
4)   Pour in the fish stock and coconut milk and bring to a boil over
       medium-high heat.
5)   Reduce to a simmer and cook 10 to 15 minutes, stirring occasionally,
       until the peppers are tender.
6)   Season all the seafood with salt and pepper.  Add to the pot, along
       with the scallions, cover and simmer 5 to 7 minutes...gently stirring
       twice.
7)   Add the lime juice and cliantro and simmer 2 minutes longer.
8)   Ladle into large bowls and garnish with limes.
9)   Serve with fried plantains.

Ingredients:
(serves 2)
1)   1 lb. of fresh Cactus Paddles - needles removed
2)   3/4 cup of Olive Oil
3)   1 1/2 tsp. Coarse Salt
4)   1 1/2 tsp. freshly ground Black Pepper
5)   4 Roma Tomatoes - cored, seeded and diced
6)   1/2 small Red Onion - diced
7)   1 to 2 medium Serrano Chiles - stemmed, seeded and finely diced
8)   2 bunches Cilantro, leaves only - chopped
9)   1/2 cup finely grated Cotija Anejo or Parmesan Cheese
10) 1/2 cup Red Wine Vinegar

Preparation:
1)   Preheat the grill or broiler.
2)   Place the cactus paddles in a bowl and toss with 1/4 cup of the olive
       oil and 1/4 teaspoon each of the salt and pepper.
3)   Grill or broil the paddles, turning once, until grill marks appear, or
       they turn dark green with black patches (3-5 minutes).
4)   Set aside to cool to room temperature.  Cover and chill 2 hours or
       overnight.
5)   Cut the cactus into 1/2 inch pieces.
6)   In a large bowl, combine the cactus, tomatoes, onion, cilantro and
       cheese.
7)   Add the remaining 1/2 cup olive oil, the vinegar and the remaining
       1 teaspoon each of salt and pepper.  Toss well.
8)   To serve, re-toss the salad mixture and pile high on an oval platter.
       Garnish with sprigs of cilantro.

Good Eating!!!

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