Recipes for the Artful Giving Blanket Concert - KPTV - FOX 12

Recipes for the Artful Giving Blanket Concert

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Camarones Al Ajillo:

  • 1/2 cup of butter
  • 6 garlic cloves
  • 1/4 red onion sliced
  • 1/2jalapeno pepper sliced
  • 5 mushrooms sliced
  • I lb. of shrimp no shell on and cleaned
  • 1/4 cup of Guajillo pepper previously powdered
  1. Start by melting the butter in a sautéing pan, once melted add the garlic and cook for about 2 minutes.

  2. Add the onions and jalapeno pepper, keep sautéing... and add mushrooms.

  3. Once out veggies are almost cooked we add the shrimp into the pan. Salt and Pepper to taste.

  4. Pour in the Guajillo pepper powder and keep sautéing until shrimp are done.

  5. Do not over cook shrimp, they would turn chewy and we want them plump and al dente!



Equipment: Measuring spoons, knife, cutting board, cut glove, fryer, pie tin, clean paper towels

Plate ware: Cold rectangular plate

Service: Cocktail napkins


Ahi Tuna Mix, Prepared, (PR-APP-11) (12 tsp.)

Wonton skins, 4x4 (3 each)

Thai Cream Sauce, Prepared (PR-SAUCE-19) ( 1 1/2 TBL)

Watercress (1 large sprig 1 each)

Charred lemon half

Cooking Preparation Instructions

1. Pre-heat the fryer to 325 degrees.

2. Cut the wonton skins corner to corner to form four small triangles for each wonton skin.

3. Drop the triangles into the hot oil one at a time and pull each out of the oil as they begin to turn golden brown. Remove the wrappers from the fryer and place in a pie tin lined with a kitchen towel to drain excess oil and to cool.

4. Arrange them on a cutting board.

5. Place 1 tsp. of the tuna mix in the center of each crisp.

6. Arrange the crisps on the plate as pictured.

7. Squeeze the Thai cream sauce over the crisps in a diagonal pattern from one end of the plate to the other. (Do not over sauce the plate.)

8. Garnish the plate with watercress and a charred lemon half as pictured.

9. Keep chilled until served.


Halibut Ceviche

  • 3 pablano peppers, diced.
  • 3 red and 3 yellow peppers, diced.
  • 1 Jalapeno, minced.
  • 1 large red onion(16 oz) diced
  • 16 oz red radish, diced.
  • 3 pints cherry tomatoes, quartered.
  • 3 tbls minced garlic.
  • Zest of 1 orange and 2 limes.
  • 1b chopped cilantro
  • 32 oz lime juice.
  • 8 oz grapefruit juice.
  • 16 oz orange juice.
  • 7 tbls kosher salt.
  • 8 oz olive oil.
  • 8 oz ketchup (volume).
  • 5 lbs halibut, diced.

Cut all ingredients and let Halibut marinate for at least 4 hours.

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