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.

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.

Swordfish Brochettes with Orange-Chipotle Marinade

The smoky heat of the chipotles accents the flavor you get from grilling, and it's nicely balanced by the acidity of the oranges.

INGREDIENTS: for the marinade

2 oranges
Grated zest of 1 lemon
2 chipotles in adobo, minced
1/4 cup olive oil

INGREDIENTS: for the brochettes

1-3/4 pounds swordfish steak (can substitute with 24 large shrimp, or 24 large sea scallops)

METHOD:

Grate the zest from the oranges and squeeze the juice. Measure out 1/2 cup orange juice for the marinade and drink the rest.

Combine the orange zest and juice, lemon zest, chipotles, and olive oil in a baking dish or plastic container that will hold the skewers. Whisk to combine.

Cut the swordfish into 11/2-inch cubes. Divide into 4 portions and double-skewer them on bamboo skewers.

Add the skewers to the baking dish, rolling them to coat with the marinade. Make sure you've got minced chipotles on all sides. Cover with plastic and marinate in the refrigerator for at least 2 hours, and up to 4 hours.

Heat a grill pan or prepare an outdoor grill. If using a grill, when the coals are hot, set the grate on the lowest level (closest to the coals) and get it very hot, then brush the grate with vegetable oil.

Grill the fish for 2 minutes per side on all four sides, for a total of 8 minutes.

Serve with the sauce of your choice.

Tequila Citrus Marinade

INGREDIENTS:

Grated zest and juice of two limes
Grated zest and juice of two lemons
1/2 cup olive oil
2 teaspoons fish sauce
1 tablespoon honey
2 shallots, minced
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
3 ounces tequila

METHOD:

Combine all ingredients together in a small mixing bowl and whisk together.

Provencal Marinade

INGREDIENTS:

8 garlic cloves minced or pressed
8 anchovy filets
2 teaspoons fresh thyme leaves
1 teaspoon crushed red pepper flakes
1/2 cup olive oil

METHOD:

Crush together garlic and anchovies in a mortar. Add thyme and red pepper, slowly drizzle in oil.

Orange Chipotle Marinade

INGREDIENTS:

Grated zest and juice from two oranges
Grated zest of one lemon
2 chipotle chiles in adobo, minced
1/4 cup olive oil

METHOD:

Combine all ingredients together in a small bowl and whisk together.