Shrimp Quesadilla Ingredients 1/2 lb of uncooked shrimp (peeled) 1 onion (slivered) 1 red or green pepper (slivered) 1 small jalapeno or teaspoon of hot pepper flakes to taste 1 clove of garlic (minced) 1 tablespoon of freshly ground cumin 1 tablespoon chili powder 1/4 teaspoon of salt 1/2 of a fresh squeezed lime 2 cups grated Monterey Jack cheese 4 large tortillas 1/2 cup fresh chopped cilantro 2 tablespoons of vegetable oil Preheat the oven to 400. Saute the onions, peppers, garlic and spices in the oil for a few minutes.Add the shrimp and cook until they turn pink. Remove from heat. Add lime juice and cilantro. Lay 2 tortillas on cookie sheets and spread 1/2 the mixture on each tortilla. Then spread 1/2 the cheese on each one. Cover with the second tortilla. Bake for 5 minutes or until the cheese melts. Cut in wedges and serve with beer. Sangria Ingredients Juice from 1 lemon 1/2 can of frozen orange juice or 3 fresh oranges 1/2 cup of brandy (preferably Spanish) 1/2 cup of red wine (an inexpensive cabernet sauvignon) 2 or 3 trays of ice 1 can soda or 7-up 3 dashes of bitters Sitr and garnish with lime wedges. Refrigerate. This recipe makes one pitcher. Mango Salad Ingredients 1 clove of garlic juice of 1/2 a lime 2 tablespoons olive oil 1/4 teaspoon salt 1/2 teaspoon ground black pepper 1 ripe mango, finely chopped with the juice 1 tablespoon fresh parsley 2 tablespoons fresh basil Mix the salad dressing in a small bowl. This makes about 1 cup. In a separate bowl prepare the salad: romaine lettuce or spinach 2 or 3 diced Roma tomatoes 1 large avocado thinly sliced cucumber cashews (optional) Grilled Rack of Lamb Trim any fat from the lamb. Season it with garlic salt and fresh ground pepper. Sear the meat on a hot grill for 5 minutes on each side, then reduce the heat to medium. The lamb should cook for about 25 minutes. Brush the barbecue sauce on 10 minutes before it's done and don't let it burn. The lamb should be served medium-rare. Barbecue Sauce 1 clove of garlic 2 tablespoons ketchup 1 tablespoon soya sauce 1 teaspoon dijon mustard 1 teaspoon of sugar Mix this together in a small bowl. Shrimp Bisque Ingredients 300 gr. shrimp (Fresh or frozen in the shell) 1 leek (White part only) 1 clove of garlic 1/4 of a red pepper 4 tbsp of butter (or margarine) 3 tbsp flour 2 cups of milk 1/2 cup of good dry white wine 1 cup of cream 1/4 tsp Spanish saffron 1/8 tsp of cayenne salt to taste 1/4 cup of chopped fresh parsley Remove shells from the shrimp, reserve the meat and sauté the shells in butter for a few minutes (they have a lot of flavour). Discard shells but keep the butter. Finely chop the leek, garlic, red pepper and sauté in the shrimp butter. When vegetables are cooked add the flour and stir. Gradually add milk and stir over low to medium heat until it starts to thicken. Add saffron, white wine and finely chopped shrimp (leave a few whole shrimp). Cook slowly until the shrimp turn pink, which will take only a few minutes. Add the cream, cayenne, parsley and salt to taste. Heat through but do not boil. Serve with fresh bread or garlic toast and the rest of the white wine. This recipe works equally as well with lobster. . news | bio | recordings | projects | reviews | press kit | dates | contact | kevin cooks Copyright © Kevin Cook Music 2002 - 2009, all rights reserved