"Recipes from the Chef's Kitchen"

Fiesta In A Box

1-866-FUN-9797
www.fiestainabox.com

Executive Chef Jeremy Sharpe - Left
Executive Chef Brandon Williams - Right

Ingredients:
1)   1 cup Short Grain or Arborio Rice
2)   ½ cup Banana Liqueur
3)   1 can unsweetened Coconut Milk
4)   1 tbsp. fresh Coconut Flakes
5)   1 tbsp. toasted Coconut Flakes
6)   1 tbsp. chopped Onion
7)   1 tsp. chopped Garlic
8)   2 tbsp. Butter
9)   2 tbsp. Canola Oil
10) 4 cups Lobster or Chicken Stock

Preparation:
1)   Sauté onion, butter, oil and garlic until onions are translucent.
2)   Add rice and sauté for 30 seconds.
3)   Add banana liqueur and coconut milk.
4)   Slowly add stock and cook over medium-high heat approximately 15 to
       20 minutes, or until tender.
5)   Stir in fresh coconut flakes.
6)   Garnish with toasted coconut flakes.

Ingredients:
(Two Servings)
1)   ¼ cup light Brown Sugar
2)   ½ tsp. crushed Red Pepper
3)   ½ cup Canola Oil
4)   1 tablespoon Dark Rum
5)   1 each fresh Mango (chopped)
6)   ¼ cup chopped fresh Cilantro
7)   Juice of 1 Lime
8)   1 tsp. Olive Oil
9)   8 each large Peruvian or white Shrimp (peeled and deveined with tail on)
10) ¼ cup diced Red pepper and 1 tbs. chopped Cilantro for garnish
11) Pinch of Sea or Kosher Salt
12) Tropical Risotto (see recipe above)

Preparation:
1)   Into a blender place the brown sugar, crushed red pepper, dark rum, lime
       juice, ¼ cup cilantro, ½ cup of the chopped mango and Canola oil.
2)   Blend on medium until smooth.
3)   Pour mixture over shrimp and marinate for about 20 minutes.
4)   Strain shrimp and reserve the remaining liquid.
5)   Put olive oil in medium sauté pan and heat on medium high.
6)   Sauté the red peppers quickly and then add the strained marinated shrimp.
7)   Add the remaining marinade, chopped mango, chopped cilantro and pinch
       of sea or kosher salt.
8)   Cook until shrimp are pink and firm.
9)   Remove from heat and pour over the risotto.

Ingredients:
(One Serving)
1)   Ice cubes
2)   2 oz. Pisco Liquer
3)   4 oz. fresh-squeezed Orange Juice
4)   1/4 oz. Grenadine
5)   1/4 oz. Crème de Menthe

Preparation:
1)   Fill a tall glass with ice cubes.
2)   Pour in 1 ounce of the pisco, the orange juice and the grenadine.
3)   In a cocktail shaker, combine the remaining pisco, crème de menthe and
       three ice cubes and shake well (this will lighten the crème de menthe so
       that it floats on the top).
4)   Pour on top of the orange juice mixture in the tall glass and add a straw,
       but don't stir or the colors will blend together.

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