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Last February my husband and I took a cruise in the Western Caribbean. One of the stops was Cozumel, Mexico where we had an opportunity to take a cooking class with a master chef. He taught us to make a three course meal and then was generous enough to give me permission to share his recipes.
Spicy Shrimp Sopes
7 oz corn meal
7 oz flour
16-20 medium sized shelled shrimp
1 cup tomato puree
1 small can chipotle peppers
Shredded lettuce
Cheese crumbles
1 TBSP heavy cream
Salt and pepper
Olive oil
Place corn meal, flour, and a pinch of salt in a large
bowl. Add water until it is the consistency of Play Doh. Roll into four balls.
Use tortilla press to flatten into a circle (not to thin)
Pour olive oil into a hot pan, then over low heat brown
on each side. Remove from pan and pinch into a shallow bowl.
In the same pan sauté the shrimp just until they turn
pink. Blend chipotle peppers until the consistency of sauce and add to pan,
along with the tomato puree. Add cream and a pinch of salt. Stir until heated
through.
Place shrimp in sope bowl and add lettuce and cheese to
taste.
Fish and Veggies with Tamarind Sauce
4 grouper filets
1 Tomato chopped
1 Onion chopped
1 small Zucchini chopped
1 Green pepper chopped
1 carrot chopped
1 cup tamarind sauce
1 TBSP chili powder
Salt and pepper to taste
Olive oil
Put a tablespoon (or more) oil into a hot pan. Salt and
pepper the fish filets, then sear on each side. Remove from pan and place fish
filets in a large square of foil.
Add another tablespoon of oil to the hot pan
and sauté vegetables. Remove from pan and place cooked veggies on top of fish.
Pour tamarind sauce into hot pan and add chili powder, salt, and pepper. Pour
over fish and veggies. Close foil like an envelope and bake at 350 for 35
minutes.
Serve over white rice.
Caramelized Plantains with Chocolate
Tequila Sauce
4 plantains
1.8 oz of butter
3.5 oz of sugar
1 oz cinnamon
5.3 oz of dark chocolate chunks
1/4 cup milk
4 TBSP tequila
Slice plantains in half lengthwise.
Sprinkle sugar and cinnamon on the flat side.
Melt butter in a warm pan, add
plantains flat side down. Cook 30 seconds, then flip and cook an additional
minute. Remove from pan and place flat side up on a small plate.
In same pan add milk and chocolate. Cook
until chocolate is melted. Add tequila, then pour over plantains.
The chips are down in Scumble River
School psychologist Skye Denison-Boyd had hoped that her
maternity leave would be at least a little relaxing, but when she and her
husband, Wally, meet with the priest to discuss their newborn twins'
christening, an explosion at the nearby bowling alley rocks the rectory. And
although the business was closed at the time of the blast, there's a body
inside.
As police chief, Wally is inevitably drawn into the
investigation, which seems to indicate that foul play is afoot again in Scumble
River, and Skye can't help but do a bit of her own sleuthing. But the clues
come fast and furious, ranging from an odd new stranger in town to animosity
toward the gambling machines that had recently been installed at the bowling
alley, and Skye finds herself wondering if this could be the puzzle that stumps
her for good.
New York Times bestselling author Denise Swanson has penned
another hit for cozy fans with Die Me a River, the latest installment in her
beloved Welcome Back to Scumble River mystery series.
***
Out Now BOOK #2 IN THE Chef-to-Go SERIES
The back-to-school season can be murder
It's the beginning of the university's fall semester and Dani
can't wait for the college students to return to Normalton, Illinois―after all,
without them, there is no one to support her Lunch-to-Go service, which is a
vital part of her Chef-to-Go business. But Normalton University's orientation
week is marred by a mysterious murder, along with a series of car-jackings and
sightings of a mysterious creature in a pond on campus. And with the whole town
feeling unsettled, Dani finds herself dealing once again with the infuriatingly
handsome Spencer Drake, the head of security at the university.
Although Dani vowed that her life would never again be boring
and routine after she quit her stifling corporate job, she had no idea that
she'd end up dealing with such strange happenings―not to mention murder. But as
the trouble in Normalton draw worryingly close to home, Dani realizes that if
the killer isn't caught soon, she may be the next one who is found scone cold
dead.
Take one dedicated wildlife veterinarian who treats her animals as if they were her babies, add an impossibly handsome nightclub manager who’s determined to open the hottest spot in Las Vegas, and what do you have? A sweet, sexy romance that proves that no matter how much a man and woman may snarl at the idea of a relationship, love always wins.
* * *
Marco Thorne was hired by Club Wilde’s owner to open up the
newest, most outrageous venue yet. He is absolutely certain that he can handle
all the competition Las Vegas has to offer until his overbearing boss contracts
with Lions and Tigers and More sanctuary to have live exotic animals present in
the jungle-themed club. Still, he has no choice but to go along with his boss’s
idiotic scheme, even if he thinks it’s the worst idea he’s ever heard.
Dr. Sage DeSantis’s entire life is devoted to keeping the
animals under her care in the sanctuary healthy and happy. After the
sanctuary’s owner announces that he’s renting out some of Sage’s babies to Club
Wilde, she’s sickened that they will once again be exploited.
When Marco and Sage meet, the chemistry between them nearly
knocks them off their feet. Although they both have experiences in their past
that make them leery of love, and Sage is determined to guard her heart, Marco
is all in. But will Marco be able to convince Sage to give them a chance?
* * *
Publisher’s warning: This book contains sensual consummated
love scenes.
Series description:
Second in Denise Swanson’s new Delicious contemporary
romance series. All books are complete with no cliffhangers and a guaranteed
HEA!
Sinfully Delicious is available now!
Undeniably Delicious is coming in 2019!
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This looks like such fun Denise--and what a wonderful dinner!
ReplyDeleteIt must have been great fun to take that class. You’re right, it was generous of the chef to allow that the recipes be shared. Can you point me in the right direction to purchase tamarind sauce?
ReplyDeleteI haven't looked for it in the states. I bought a bottle in Mexico, but I would think if your grocery store has an international aisle they might have it.
DeleteI bet I could make that fish. It looks very good. Not sure where to find the tamarind sauce. We have a very popular restaurant in town that makes interior Mexican food. So good. Thanks for sharing.
ReplyDelete