Raspberry Marinade
Frozen Red Raspberries – 10 oz
Balsamic Vinegar – 1 tbsp.
Raspberry Balsamic Vinegar – 1 tbsp.
Lemon Juice – 1 tbsp.
Soy Sauce – 1 tbsp.
Salt – 1 tsp.
Sugar – 1 tsp.
Water – 1 tbsp.
Pineapple Juice – 3 tbsp.
Combine all ingredients in a pot and simmer for about 10 minutes. Strain and allow to cool to about room temperature or cooler.
Tri-Tip
Marinate 1 pound of tri-tip in marinade for two hours. Remove from marinade and grill or pan sear (I much prefer grill), then move to oven and cook until medium/medium-rare.
In a pot, bring marinade slowly up to a simmer to kill bacteria. Strain again to remove solidified proteins and fats and use as drizzle later if you want, but I don’t. I save it as a future marinade.
Slice pieces about a ¼ inch thick. Top with diced mango and a few leaves of cilantro and drizzle with marinade.
Pair with an avocado salad.
Avocado – 1 medium
Tomato – 1 medium
White Corn – ¼ ear
Cilantro – A few sprigs
Endive – 2 leaves
Slice a fan of avocado then scoop out of shell.
Slice tomato in half and then ¼ inch thick slices.
Cut corn corner off ear.
Fan the garlic-salted and peppered layers of avocado slices and tomato together and top with corn and cilantro and place all inside a leaf of endive.
Palette Cleanser
12 cubes of red bell pepper
- Lime & Himalayan Pink Salt Shrimp in Curry Coconut Milk
Curry Coconut Milk Broth
Coconut Milk (I prefer the Thai brand) – 16 oz
Sugar – 2 to 3 tsp. (to preference, I stayed closer to 2 tsp.)
Curry Powder – 2 and a half tsp.
Tumeric – 1 tsp.
Fresh Thai Basil – 1 tbsp. bruised and chopped
Salt to flavor (I prefer a subtle amount in this dish)
To get the flavor of the basil to saturate the coconut milk use an emersion blender for just a few seconds and let the brother come to a simmer slowly and maintain for about 10 minutes.
Strain broth to remove the chunks of basil.
Himalayan Pink Salt & Lime Shrimp
Marinade 8 oz of raw shrimp – mine was something like 25/30 count, but you could use bigger or maybe a bit smaller – in the juice of one medium size lime and the zest of the whole lime (reserve enough to top the final product) for about 10 minutes; it’ll start to turn pinkish around the edges, but that’s okay, just don’t allow it fully cook in the marinade.
In a pan add a bit of olive oil to line the bottom and heat (don’t hit to smoking point). Place shrimp in pan and cook. Add the rest of the marinade after a few minutes in the pan and cover until shrimp are pink and done, but do not overcook – cooking time depends on how long you marinated the shrimp and how big they are.
Put coconut curry broth in a shallow bowl or on a plate, but do not put enough to cover the shrimp. Shake the excess marinade off the shrimp and place shrimp in the center of the dish and top with the reserved lime zest and sprinkle with Himalayan pink salt to taste.
Suggested Sides
Grilled flatbread to soak up coconut broth reserve.
- Raspberry Marinated Tri-Tip, topped with Mango and Cilantro.
