"Recipes from the Chef's Kitchen"

Ingredients:
1)   1/2 lb. 60-70 ct. Shrimp - peeled and deveined
2)   1/2 cup fresh Lemon Juice
3)   1 tbs. Olive Oil
4)   1 clove minced Garlic
5)   1/2 tsp. minced Jalapeno or Serano Pepper
6)   1/4 tsp. Oregano
7)   1/8 tsp. White Pepper
8)   1/8 tsp. Salt
9)   1 tbs. chopped Red Onion
10) 3 each diced Grape Tomato
11) 1 tbs. chopped Cilantro

Preparation:
1)   Place lemon juice or shrimp and refrigerate for at least 8 hours or until
       shrimp is opaque.
2)   Drain shrimp well.  Discard lemon juice.
3)   Place all ingredients in a mixing bowl and stir to combine.
4)   Serve with tostadas or crackers.

Ingredients:
The Seasoned Flour
1)   2 cups all purpose Flour
2)   3 tbs. Paprika
3)   1 1/2 tbs. Salt
4)   1 tsp. Garlic Powder
5)   1 tsp. Black Pepper
6)   1/2 tsp. Cayenne Pepper

For the Trout Cilantro
1)   4 each Rainbow Trout filets - dressed
2)   1 1/2 tbs. Butter
3)   1 tbs. White Wine
4)   1 clove minced Garlic
5)   2 tbs. chopped Cilantro
6)   3 oz. 60/70 Shrimp - peeled and deveined
7)   1 tbs. Lemon Juice
8)   As needed - Cilantro Sprigs and Lemon Wedges for garnish

Preparation:
1)   In a small mixing bowl, mix well all the ingredients for the seasoned flour.
2)   Place flour on a large flat plate.  Press both sides of filets in seasoned
       flour and shake to remove excess.
3)   Place a large non-stick saute pan on medium high heat.
4)   Melt butter.  Then add white wine and garlic.
5)   Saute until wine is reduced by 1/2.
6)   Place floured trout flesh side down and cook until golden brown...
       approximately 3 minutes.
7)   Turn trout and add shrimp and cilantro.  Continue to cook until shrimp
       are done...approximately 2 minutes more.
8)   Remove from heat and add lemon juice.
9)   Remove from saute pan and place on a serving platter.
10) Repeat process with remaining trout.
11) Garnish with cilantro sprigs and lemon wedges.

Preparation:
1)   Sift the flour, salt and baking powder together.
2)   Cut the shortening into dry ingredients with a pastry cutter or work it in
       with your fingers.
3)   With a fork, stir in warm water to form a sticky mass.
4)   Knead the dough on a floured surface until smooth - about 2 to 3 minutes.
5)   Divide the dough into two pieces and cover with plastic wrap.  Allow to sit
       and room temperature for one hour.

For the Pineapple Filling
Ingredients:
1)   2 cups diced fresh Pineapple
2)   1 cup Pineapple Juice
3)   2 tbs. Spiced Rum
4)   1 tbs. Banana Liquor
5)   1 tbs. Corn Starch
6)   1/4 cup Sugar
7)   1 tbs. softened Butter

Preparation:
1)   Place diced pineapple in a mixing bowl.
2)   Measure pineapple juice.
3)   Measure cornstarch and remove several tablespoons of pineapple juice in
       order to dissolve the cornstarch.
4)   In a saute pan on medium high heat, place the remaining pineapple juice.
5)   When juice is boiling...add rum and liquor.
6)   Add cornstarch mixture while stirring rapidly with a whisk.
7)   Add sugar and stir to dissolve.
8)   Remove from heat and add butter.  Stir to melt.
9)   Place mixture over the diced pineapple and stir well.
1)   Place in refrigerator and allow to cool fully.

Final Preparation of the Empanada
1)   Heat oil in fryer to 350 degrees.
2)   On a flour surface, roll out a one ounce ball of flour dough into a 6 inch
       round.
3)   Place approximately 3 tablespoons of filling in the center of a a round.
4)   Fold over into a half moon shape and crimp edges with a fork.
5)   Place in a fryer until golden brown - approximately 3 minutes.
6)   Serve with ice cream, whip cream and powdered sugar.

Good Eating!!!

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