South Beach Throwdown: Runners-up

Take a look at what the rest of the chefs came up with!

SECOND PLACE


CATHERINE AND STEVE: CUCUMBER MARTINI AND SEAFOOD SALAD

Cucumber Martini
4 cucumbers peeled
¼ cup sugar
¼ cup water
Chilled vodka
Salt & sugar for rim

Directions

1. Make some simple syrup by heating ¼ cup of water and ¼ cup of sugar over medium heat until melted.
2. Peel cucumbers and take out seeds. Put cucumbers and simple syrup with a bit of water in a blender. Blend until smooth.
3. Strain mixture 2-3 times.
4. Combine cucumber mixture and vodka in martini shaker.
5. Rim glasses with mix of salt & sugar.

Seafood Salad
Baby squids
Calamari
Crab meat (faux is fine)
Shrimps
Good quality extra virgin olive oil
Orange and yellow bell peppers
Red onion
Lemons
Hot sauce (Franks or regular Tabasco)
Salt & pepper

Directions

1. Boil seafood until tender. Let cool.
2. Finely chop the red onion and cut bell peppers into small pieces.
3. Mix vegetables with the seafood.
4. Add good amount of olive oil and lemon juice.
5. Add salt, pepper and hot sauce to taste.
6. Let marinate in fridge at least 4 hours or overnight.
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THIRD PLACE


KIM AND PETE:
MINT MOJITO AND VODKA GRILLED SHRIMP SERVED WITH MOJO SAUCE

Shrimp Marinade:
2 Lbs of large shrimp (peeled and deveined)
1/3 cup olive oil
4 cloves of garlic (thinly sliced)
1 Tbsp of Vodka (Grey Goose)
Salt & pepper to taste

Mojo Sauce:
1/3 cup olive oil
3 cloves of garlic (thinly sliced)
1/3 cup fresh lime juice
1/2 Tsp ground cumin
1/3 cup flat-leaf parsley
1/2 Tsp salt

Directions

1. In a pan, heat the olive oil at medium heat. Add the garlic and cook until golden brown. Let cool for 5 minutes.
2. In a Ziplock bag, pour the garlic and oil, add the vodka, salt and pepper. Add 2 lbs of large shrimp and toss them in the bag. Refrigerate for at least 3 hours.
3. Once ready to cook, thread 2 shrimps on a wooden skewer. Place the skewered shrimp on a grill and cook for 2-3 minutes on each side.
4. In a blender, combine all of your ingredients. Close the lid and blend for 3 minutes. Pour in dipping bowl and dunk your cooked shrimps.

Enjoy!

_________________________________________________________________


KATHERINE AND MANY:
VODKA AVOCADO SMOOTHIE AND THAI CHICKEN SPRING ROLLS SERVED WITH SPICY PEANUT SAUCE

Vodka Avocado Smoothie
1 ripe avocados
2 cups of milk
2 tbs of Honey
A splash of Vodka (to taste)

Directions

1. In a blender, combine avocado and milk. Blend until smooth.
2. Add honey to mixture. Blend again.
3. Add splash of vodka and blend again.
4. Serve cool.

Thai Chicken Spring Rolls
2 chicken breasts
1 large bell pepper
1 mango
1 package of bean sprouts
4 green onions
Fresh coriander
Sesame seeds
1 package of rice papers

Directions

1. Thinly slice chicken and marinate in sesame oil, a splash of fish sauce, soy sauce, garlic  and pepper.
2. Thinly slice all your ingredients and set aside.
3. Cook chicken until golden.
4. Fill large bowl with warm to hot water and place next to sliced ingredients.
5. Dip rice paper into bowl of water until soft.
6. On flat clean surface, preferably a chopping board, flatten rice paper and pat dry-ish with clean cloth.
7. Place chicken and sliced ingredients in a thin horizontal row, in the middle of the rice paper.
8. Sprinkle sesame seeds and top with coriander.
9. Roll bottom edge of rice paper over ingredients and tuck underneath. Now fold either side of the rice paper once. Roll rest of rice paper upwards and place seam side down.

Spicy Peanut Sauce
1 cup of peanut Butter
2 tbs of hot sauce or splash of chili flakes
1 tbs of sesame oil
1 tbs of fish sauce
2 cloves of garlic
2 limes
Pepper
1/2 warm water

Directions

1. In a bowl, combine peanut butter, hot sauce, sesame oil, fish sauce and garlic.
2. Once combined, add the juice of 2 limes. You will see the peanut butter stiffen.
3. Adding warm water to the mixture will turn the mixture into a dipping sauce.
4. Add pepper to taste

_______________________________________________________________


JULIE-ANNE AND PETER: STRAIGHT UP VODKA AND LIME WITH GRILLED SHRIMP ON A BED OF QUINOA
_______________________________________________________________


SIMON
: POST MEAL CAIPIRINHA TREAT

Photo Credit: Emmanuel Hessler

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