Prime Time Living - Page 31 - Recipes from page 19

Prime Time Living
- Page 31
Recipes from page 19
Recipes from page 19

corn, jalapeño pepper, cilantro and parsley. Gently mix until all ingredients are evenly incorporated. Salt again if necessary. Serve with your crispy root chip of choice (Yam, Yucca, etc.…) The finished ceviche can be stored around 45 degrees or consumed after preparation.

Panko-Cornmeal crusted Local Oysters, Roasted Beets Puree and Leek-Lime Mignonette

Recipe courtesy of Manuel E. Acin – Banquet Chef at the Royal Sonesta Harbor Court

Ingredients

24 medium size oysters

1 large roasted red beet

1 large roasted yellow beet

1 large leek julienne

2 large limes

2 cups of panko breadcrumbs

1 cup of cornmeal

2 cups of All Purpose flour

2 cups of beaten eggs

Salt and Pepper to taste

Directions

Place the beets in a roasting pan; add ½ cup of water, 2-3 ounces of oil and a pinch of salt and pepper. Cover with aluminum foil and bake at 350 F for 45 minutes or until the beet are tender in the center.

While the beets are roasting, shock the oysters and place them in the cooler until they are ready to fry. Clean the oyster shells and save for service.

Slice the leek in half and cut each half in three and cut into thin strips (julienne) and wash in running water to take the dirt off.

Place in a bowl and add the juice of the two limes and let it rest in the cooler until service.

Once the beets are done, peel them, cut into small dice and blend in a bar blender, each one separately adding a little water to them to make them smooth. Season with salt and pepper to taste.

Place the puree in the cooler until service.

In three separate mixing bowls place the AP flour seasoned with salt and pepper to taste, one for the beaten eggs and one for the mixture of Panko and cornmeal. Take each shocked oyster and place in the flour, then the egg and the on the panko mixture.

Deep-fry the oysters until the breadcrumbs are golden and transfer to a piece of paper towel to soak the excess oil from the oyster.

Place ½ a teaspoon of each of the beets puree on top of each oyster and the follow with a little of the leek and lime mignonette.

Summer’s Best Zucchini & Squash Casserole

Recipe courtesy of Emily’s Produce ( www.emilysproduce.com )

Ingredients

2 medium yellow squash, diced

¼ cup grated parmesan cheese

1 medium zucchini, diced

1½ cup skim milk

1 small onion, chopped

1 egg, beaten

¾ cup grated light cheddar cheese

1 cup “Minute” rice, uncooked

¼ teaspoon pepper

Directions

Preheat oven to 375 degrees.

Combine all ingredients in large bowl; mix well. Pour into greased 9-inch baking dish. Bake for 35 minutes or until liquid is absorbed. •