Chef Dana Deutsch
Sun Ray Grill
Thai Seafood Hot Pot,
Shrimp & Melon Salad and Spicy Cheese Grits

Thai Seafood Hot Pot Thaiand Malysian influenced dish.

Coconut Milk 4 CansRed
Curry Paste 2 OZ
Fish Sauce 3/4 Cup
Sugar 1/2 Cup
Lime Juice1/2 Cup
Chopped Fresh Mint 2 Tbs
Chopped fresh Lime Leaves 2 TBS
Mussels - 1 LBS
Whole Unpeeled Shrimp 1 LB
Scallops - 1/2 LB
Crab Legs- 1 LB
Grouper Medallions 1/2 LB

Pour coconut milk into a sauce pot. Turn on heat to medium high and begin heating
coconut milk. Meanwhile, weigh the curry paste then mix with ¼ cup of hot water in a small mixing bowl. Whisk together the water and paste to knock
out any lumps. Pour the curry mixture into the pot. When the sauce begins
to boil lower heat and add seafood but not the the lime juice. Continue
cooking for three minutes until the mussels open and turn off the flame. Stir in the lime juice and fresh herbs and allow
mixture to sit for five minutes. Pour into tureen or large soup bowls
with a chinese soup spoon.

Service in Chinese soup bowls with spoons. Sprinkle with fresh cilantro sprigs.


Shrimp & Melon Salad

Napa valley meets Southeast Asia

For the Dressing:
Vegetable Oil 1 Qt.
Rice Vinegar 1 cup
Soy Sauce 3/4 cup
Lemon Juice 1/4 cup
Red Curry Paste 1 OZ Weighed
Sugar 1 cup
Minced Garlic ¼ cup
Cilantro – Chopped ¼ cup

Reserve one cup of vegetable oil and mix with red curry paste in blender until smooth. Combine remaining ingredients in mixing bowl or blender. Blend on low speed or using a stick blender until all ingredients are mixed and smooth. Mix in remaining curry paste. Remove to a suitable container, label & date.

Serve in melon shell on large plate. Garnish with chips, lime wedge, chopped roasted peanuts. Chef – Dave / Dana melon shell Prep

For the Salad:
Lettuce Mix 3 cups
Prepped Melon Shell 1 ea.
Shredded Carrots ¼ cup
Cucumber ½ cup
Tomato ¼ cup
Boiled Shrimp 10 ea.
Mixed Greens 1 tsp.
Oriental Vinaigrette 3 oz.
Lemon Wedge 1 ea.
Garnish Tortilla Wedges 2 ea.

In a large stainless steel bowl add greens, fruit from prepared melon shell, carrots, tomato, cooked shrimp & vinaigrette. Toss the salad until all ingredients are well incorporated. Spatula contents back into melon shell allow some of the salad to cascade onto the plate around the shell. Tuck two tortilla wedges into the edges of the melon shell using the points. This should create a crown like effect.

Tails and Grits Gulf Coast Cooking

Crawfish & Mushroom Ragout:

Onions 2 Cups
Diced Mushrooms 4 OZ
Crawfish 1/2 LB
Sun Dried Tomato1/2 Cup
Salt &Pepper pinch
Cajun Season 1/4 tsp
Minced Garlic 1/2 Cup
Parmesan ½ Cup +
Parsley-Cilantro 2 TBS
Butter 1/3 LB
Heavy Cream – ½ Cup as needed

Melt the butter in a large skillet, add the onions, sun-dried tomato and mushrooms. Stir the contents and add the salt/pepper and Cajun seasoning and continue
cooking. Once the onions and mushrooms have begun to sweat add the
crawfish and garlic stir and cook another two minutes. Fold in the cheese
and chopped parsley-cilantro mix with the sautéed ingredients. Add the
heavy cream and stir into the skillet. Continue cooking on a medium high
fire until the cream reduces and begins to absorb into the other
ingredients. Add more cheese if needed to thicken and stir again.



For the Shrimp:
Peeled & Butterflied Headless Shrimp 6 EA per plate
Cajun Season as needed
Season shrimp with Cajun seasoning and grill on both sides
until cooked through on a flat grill.

For the Grits:

Finely Diced Red Pepper ¼ Cup
Finely Diced Jalapeno Peppers 1/3 Cup
Minced Garlic 1 TBS
Finely Diced Red Onion ½ Cup
Chopped Green Onion ¼ Cup
Butter As Needed
Cajun Seasoning ½ tsp
Cayenne ½ tsp
Chicken Bouillion 1 X #30 Scoop
Chopped parsley 2 TBS
Stone Ground Grits 1 Cups
Water 4 Cups

Saute the first five ingredients in butter until soft. Add Water and chicken base then bring to a boil. Add Grits in a steady stream whisking them into the boiling water. Reduce heat to medium and continue whisking every two-three minutes to prevent sticking or lumps. Continue cooking for approximately twenty-thirty minutes or until the grits are soft and creamy