Great grilled seafood for "Vegas Uncorked"

As they say in poker, it was "all in" on "The Early Show" Friday with Rick Moonen, executive chef of one of Las Vegas' hottest restaurants, rm Seafood at Mandalay Bay, which specializes in serving guests the finest sustainable seafood from all over the world.

Rick will be part of the fifth annual Vegas Uncorked by Bon Appetit culinary festival in early May. It features world-class chefs and sommeliers from around the country.

Rick offered a preview to viewers, making his signature "Moon N' Doggies," a cross between lobster roll and hamburger patty, using shrimp!) and a variety of different seafood skewers.

"Early Show" Recipes Galore!

RECIPES:

Moon N' Doggie

(Recipe courtesy Rick Moonen's rm Seafood)

INGREDIENTS

1 pound shrimp, peeled and deveined
1 tablespoon minced shallot
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon sugar
1 tablespoon Thai fish sauce
1/4 cup chopped cilantro
1/4 cup sliced scallion (green only)
Zest of one lime
1 egg white
Hot sauce to taste (optional)
1 tablespoon olive or canola oil (for cooking, not for mixture)
4-5 hamburger rolls or English muffins lightly toasted

METHOD:

In a food processor pulse together all ingredients except for the scallion and cilantro. Finished product should have same consistency of chunky hamburger.

Add scallions and cilantro and pulse briefly to incorporate to mix. Divide mixture into 4-5 portions and form into patties.

In a nonstick pan, heat oil over medium-high heat until it is near smoking. Add shrimp patties to pan and begin to saute, approximately 3-5 minutes a side depending on yield. Cook until doggies are nicely browned and have a bright pink color from the shrimp.

Serve "doggies" on toasted buns or English muffins with coleslaw and your favorite Moon 'N Doggie condiment.

Chipotle Honey Glaze

(Recipe courtesy of Rick Moonen's rm seafood)

Yields 24-ounces

INGREDIENTS:

1 cup honey
2 tablespoons chipotle puree
1 teaspoon smoked paprika
1 teaspoon mustard
2 tablespoons blended oil
1 tablespoon ketchup
2 tablespoons cider vinegar
1 dash Worcestershire sauce
1 lime, juiced

METHOD:

In a blender, mix honey, chipotle puree, paprika, mustard, oil, ketchup, vinegar, and Worcestershire sauce. Puree till smooth.

Kim Chi Hot Pepper Sauce

(Recipe courtesy of Rick Moonen's rm seafood)

Yields 24-ounces

INGREDIENTS:

8 ounces fermented Korean chili paste
2 ounces rice wine vinegar
1 ounce soy
1/2 ounce sesame oil
2 cloves of garlic (microplane or paste)
1 teaspoon ginger, grated
Black pepper to taste
1 lime, juice

METHOD:

In a blender, mix chili paste, rice wine vinegar, soy, sesame oil, garlic, ginger, pepper and lime juice. Puree till smooth.

Funky Sauce

(Recipe courtesy of Rick Moonen's rm seafood)

Yields 24-ounces

INGREDIENTS:

1 package tofu (18-ounces)
1 tablespoon wasabi paste
3/4 cup ponzu sauce*
2 teaspoons togarashi*
3 tablespoons sea salt
1 orange, juiced
1 lemon, juiced
1 lime, juiced

METHOD:

In a blender, mix tofu, wasabi paste, ponzu, togarashi, salt, and juices. Puree till smooth.

*can be found in the Asian aisle of your grocery store, or in most specialty markets

For more great recipes, go to Page 2.

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