Les Toques Blanches

Source: Chef Tene Shake

Ingredients:

3?4 lbprawns (medium sized- approximately 12)
1?4 cbamboo shoots
3 basil leaves
2 shallots (large)
1 stalk of lemongrass
1 ginger (about one inch)
1 Tpeanut oil
1 Thai chilies (small size)
1?2 Ttomato paste
1?2 Twhite sugar
1 ccoconut milk
1 lime (squeezed)
1?8 ttable salt

Instructions
To start the sauce, mince the shallots and the white part of the lemongrass and set aside. Then cut the ginger into a few big pieces.
Heat a deep sided sauté or fry pan over medium heat and add the oil. Then add the shallots, lemongrass, ginger and whole Thai chilies. Cook for 3 or 4 minutes or until the shallots are translucent.

Next add the sugar and tomato paste, cook for a minute, then add the coconut milk, lime juice and salt. Bring the sauce to a gentle boil, then immediately turn the heat down to medium low and let simmer. Cook uncovered for approximately 20 minutes. The sauce will reduce slightly and thicken as all of the flavors come together.

Step 2: Cleaning the Prawns (3/4 lb medium-sized prawns – approx. 12)
Method: While the sauce is cooking, peel and devein the prawns. Depending on your preference, you can either leave the tails on or remove them. Then set the prawns aside while you finish the sauce.

Step 3: Finishing the Dish (1/4 c. sliced bamboo shoots, 3 basil leaves)
Method: Once the sauce has reduced and thickened slightly, add the prawns and bamboo shoots and gently simmer for 5 minutes, or until the prawns are cooked through.
While the prawns cook, chiffonade the basil, slice the lime and set aside.
Once the prawns are ready, add the basil and mix everything together. Then serve with white rice.

Source: Chef Tene Shake

Ingredients

2 lb shrimp
1 lb sea scallops
1 lb cherry stone clams
8 oz firm white fish fillets
8 oz black mussels
8 oz calamari rings
1?4 c Olive Oil
1 onion (1 large onion diced)
3 clove garlic (finely chopped)
1 red chili (small, deseeded, finely chopped)
2 tp aprika
1 t turmeric
2 tomatoes (peeled and diced)
1 T tomato paste
2 c long grain rice
1?2 c white wine
5 c fish stock
1 Parsley ( for gannish)
1 s lilemon wedge (for garnish)

Instructions
Step One: Peel the prawns, leaving the tails. Cut the fish fillets into cubes. Refrigerate seafood until ready to use.

Step Two: Heat the olive oil in large frying pan with a lid. Add onions, garlic, red chili and cook over medium heat until soft (2-3 minutes).

Step Three: Add Tomatoes and cook for 5 minutes, add tomato paste, rice and stir until well coated.

Step Four: Pour in wine and simmer until almost absorbed. Add fish stock and bring to a boil. Reduce heat and simmer for 20-25 minutes until almost all of the liquid is absorbed.

Step Five: Add shrimp, mussels, clams, shrimp & scallops to the rice mixture. Stir the seafood into the rice. Cover the pan, turn the heat off and let it stand for 10 minutes. Transfer to a large platter and garnish with parsley and lemon wedges.

Source: Chef Tene Shake

Description
A Tene Shake signature recipe. Served with sweet potatoes, white rice and salsa

Ingredients

2 T Olive Oil
1 lb yellow onion (halved and thinly sliced to measure 4 cups)
1 ds Salt
6 oz fig (stemmed and halved)
1?2 c red wine (White wine can be used instead)
1?2 c chicken broth (vegetable broth can be used instead)
1 T balsamic vinegar
1 T Rosemary (chopped fresh or 1 tsp. dried)
1 lb salon fillet (skinned and cut into four pieces)
1 ds Freshly ground black pepper (to taste)
1 Parsley (for garnish)

Instructions
1. Swirl olive oil in bottom of medium nonstick skillet.
2. Add onions and sprinkle with 1/2 tsp. salt.
3. Cover and cook over medium-low heat, stirring occasionally, until onions are soft, about 10 minutes.
4. Remove cover and cook, stirring often, until onions are golden, 15 to 20 minutes.
5. Stir in figs, wine, broth, vinegar and fresh rosemary.
6. Increase heat to high and simmer until sauce thickens, about 5 minutes. Add salt and pepper to taste. Keep warm.
7. Preheat oven to 450 degrees.
8. Sprinkle salmon with salt and pepper to taste.
9. Place on lightly oiled heavy baking sheet.
10. Roast for 7 to 10 minutes or until fish flakes.
11. Sprinkle salmon with parsley. Serve over fig sauce.