Grilled Prawn W/Tequila & Nectarine Cream Sauce Recipe

 
Yield: 4 Servings
 
      1    16-20 prawns,deveined
      1 c  olive oil
      1 t  lavender,optional
      1 t  chervil,optional
      1    nectarine sauce
      1 T  butter
      1 T  shallots,roughly chopped
      1    nectarine,finely diced
      1    lime,juice only
    1/2 c  tequila
      2 c  heavy cream
      1 t  cumin

Clean prawns and marinade in olive oil with lavender and chervil.
Saute shallots in butter until limp. Add the nectarines, lime juice
and Tequila and bring to simmer. Reduce until nearly dry.

Add the cream and reduce by half until the sauce becomes the desired
consistency.  Whisk in the cumin. Reserve in a warm water bath until
needed.  Remove excess oil from prawns with fingers. Grill on skewers
and serve with sauce ladled over.  Decorate with snow peas, cut
ribbon edge and blanched vegetable concasse. Serves 4

Grilled Prawns With Fresh Coriander
 
      Yield: 4 Servings
 
      1 lb prawns,fresh or frozen
  MARINADE  =======================
      1 T  light soy sauce
      1 t  rice wine (or dry sherry)
      1 t  sesame oil
  SAUCE  ==========================
      2 T  fresh coriander,minced
      2 t  white rice vinegar
      1 t  fresh ginger,finely chopped

PREHEAT THE BROILER. Peel the prawns and discard the shells. Using a
small sharp knife, split the prawns partially and remove the fine
digestive cord. Pat the prawns dry with paper towels. Mix the
marinade and combine with the prawns and let sit for 10 minutes.
Prepare the sauce ingredients and mix together and set aside. Lay the
prawns on a baking tray big enough to fit under the broiler. Or
alternatively, you could cook them on the barbecue, weather
permitting. Cook the prawns 3 minutes on one side, turn and cook for
2 minutes on the other. Turn onto a serving platter and serve with
the sauce.

Grilled Pumpkin
 
      Yield: 1 Servings
 
  6 1/2 T  butter,softened
      1 t  herbs,mixed
      1    ,salt & pepper to taste
  2 1/4 lb pumpkin,fresh
      1    lemon juice

Preheat the oven to 350 degrees. Peel and clean pumpkin and cut into
slivers. Combine the butter and herbs; season to taste. Arrange the
pumpkin slivers on a baking tray, spread with a little herb butter,
and bake for about 30 minutes, or until fork-tender. Baste the
slivers with the butter as needed during baking. Before serving,
season to taste, and sprinkle with lemon juice. Serve with fish
fillets.

Grilled Rack Of Lamb W/ Plum Glaze & Oven D
 
      Yield: 8 Servings
 
      3    freedom (or other variety)
           -plums (abo,ut 1 lb)
      1 T  honey
      1    jalapeno pepper,thinly
           -sliced,inc,luding seeds
      2 T  sugar
  1 1/2 t  red-wine vinegar
      2 t  lime juice
      2    racks of lamb (about 3 1/2
           -lb total,)
      1    salt & pepper,Freshly Ground
      1    oven plums (separate,Dried
           -recipe)
      1    thyme sprigs,for garnish

1. Quarter plums; remove pits. Combine plums, honey, jalapeno, sugar,

vinegar, and lime juice in a small nonreactive saucepan. Cook over
low heat until plums are very soft and juice is slightly thickened,
about 30 minutes, If plums are not juicy, add water a little at a
time during cooking to avoid scorching. Remove from heat, strain, and
discard solids.

2. Heat grill or cast-iron grill pan. Season lamb well with salt and
pepper and wrap bones with foil to prevent burning. Grill lamb fat
side down for 5 minutes, brush with plum glaze, and turn over. Repeat
glaz- ing every minute or so thereafter. For rare lamb, cook until it
reaches an internal temperature of 135', 10 to 12 minutes; cook
longer for medium or well, Let the meat rest for 10 minutes after
grilling.

3. Toss Oven Dried Plums with some of the remalmng glaze. Carve racks
into chops. Serve 2 chops per person with the glazed plums; Garnish
with sprigs of thyme.