Holiday Appetizers

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by Chef Francesco Roccato, Intercontinental Montelucia Resort & Spa

azfamily.com

Posted on December 17, 2009 at 5:00 AM

Updated Wednesday, Dec 30 at 11:15 AM

Kofte Kebab Ingredients:
1lb. double check ranch ground beef          
1 oz. harissa                                                     
Sea salt to taste
Extra virgin olive oil to taste

Kofte Kebab Instructions:
Mix meat, harissa and salt.
Shape and skewer it
Oil it Grill and serve

 
Day Boat Scallops and Pineapple Skewer Ingredients:
4 ea. day boat scallops u 10              
6 oz. pineapple                                     
Sea salt to taste
Aji amarillo chile to taste
extra virgin olive oil 

Day Boat Scallops and Pineapple Skewer Instructions:
Cut scallops in fourths.Cut pineapple in similar size.
Skewer scallop, pineapple and scallop.
Season with salt and oil and grill until cooked properly.
Finish with aji amarillo and serve.
 

Anson Mills Sea Island Red Peas with Smoked Pork Shoulder Ingredients:
1 lb. red peas                          
1 ea. garlic                                   
4 oz. pork shoulder                    
Sea salt to taste
Extra virgin olive oil
Controne chile

Anson Mills Sea Island Red Peas with Smoked Pork Shoulder Instructions:
Sweat half garlic head and pork shoulder in oil until aroma of garlic is release and pork is crispy. Discard garlic and pork. Add red peas, let cool off and add 4 qt of h2o cook until tender , puree a cup of beans adjust consistency season with salt and chile, finish with olive oil  

 

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