来自肯代尔大学厨房的食谱：烤虾玉米饼
2014年7月16日
份额：8份
这些诱人的玉米饼综合了加勒比海（Caribbean）和南太平洋的口味，是对海鲜玉米饼新的夏季诠释。外加椰肉更使玉米饼有了椰香虾的味道。
烤虾玉米饼配青柠鳄梨碎块和豆薯-凤梨调味汁
份额：8份
这些诱人的玉米饼综合了加勒比海（Caribbean）和南太平洋的口味，是对海鲜玉米饼新的夏季诠释。外加椰肉更使玉米饼有了椰香虾的味道。
原料
2个成熟的牛油果，去皮去核
四分之一汤匙盐
2汤匙青柠汁
哈瓦那调味汁调味（从商店购买）
16-20只去壳去虾线的（大）虾
四分之三汤匙辣椒粉
2汤匙植物油
半杯去壳的椰肉（按需添加）
豆薯-凤梨调味汁（请看以下食谱）
8份玉米饼或墨西哥薄饼
指导
1、在一个碗中轻轻地粉碎鳄梨。（鳄梨应该是丰厚多汁的）。加入盐、青柠汁和哈瓦那调味汁混合调味。搁置留用。
2、用辣椒粉给虾调味，并在虾身上擦上油。用户外烤架或者厨灶上的烤盘，在高温下将虾烤熟。
3、如果使用煤气炉，请在炉子上低火加热墨西哥玉米饼直至变热并微焦，翻面以加热双面。（你也可能会用到一个户外烤架。）如果使用电炉，请在干燥（非不粘锅）煎锅或平底锅中加热玉米饼，期间翻面一次。
4、用鳄梨碎块塞满每份玉米饼的中央。在每份玉米饼的鳄梨顶碎块部放4只虾，随后在顶部浇上豆薯-凤梨调味汁，之后加入椰肉（如果需要的话）。折叠玉米饼享用即可。
如何剥椰子？用锤子将新鲜的椰子敲成两半。去掉椰子中心的液体。用黄油刀将椰肉从椰壳上撬下来，再用削皮器将这些椰肉块去皮。
豆薯-凤梨调味汁
2个绿洋葱，白色和绿色部分分开，切碎
四分之三杯均匀切成小块的去皮豆薯
1杯均匀切成小块的新鲜凤梨
四分之一杯切碎的香菜叶
加入适量的盐调味（大约2撮）
指导
混合所有的原料，密封并冷藏备用。（这种调味汁可以提前一天准备。）凉时食用或者室温食用最佳。
该食谱由肯代尔大学西餐西点学院副院长、罗瑞特国际大学西餐西点卓越中心（Laureate Universities International Center of Excellence in Culinary Arts）副总裁Christopher Koetke（CEC, CCE, HAAC）献上！
From the Kitchens at Kendall College: Grilled Shrimp Tacos
Kendall College, July 16th, 2014
Grilled Shrimp Tacos with Lime-Smashed Avocado & Jicama-Pineapple Salsa
Yield: 8 tacos
These lively tacos meld flavors of the Caribbean and South Seas for a fresh summer interpretation of seafood tacos. With the addition of shaved coconut, this taco is reminiscent of coconut shrimp. Courtesy of the Kendall College School of Culinary Arts.
Ingredients
2 ripe Hass avocados, skin and pit removed
¼ t. salt
2 T. lime juice
Habanero salsa (store bought) to taste
16 16-20 ct. (large) shrimp, peeled and deveined
¾ t. chile powder
2 T. vegetable oil
½ c. shaved coconut* (optional)
Jicama-Pineapple Salsa (recipe follows)
8 6” corn or flour tortillas
Directions
1. In a bowl, lightly smash the avocado. (The avocado should be chunky.) Mix with salt, lime juice and habanero salsa to taste. Set aside.
2. Season the shrimp with chile powder and rub with oil. Using an outdoor grill or a grill pan over a kitchen stove, char the shrimp over high heat just until cooked through.
3. If using a gas stove, heat the tortillas over a burner over low flame until hot and charred, flipping once to char both sides. (You may also use an outdoor grill.) If using an electric stove, heat the tortillas in a dry (not nonstick) frying pan or griddle, flipping once.
4. Coat the center of each tortilla with some smashed avocado. For each taco, place 4 shrimp atop the avocado, then top with jicama-pineapple salsa, then coconut (if desired). Fold the tortillas and serve.
*To shave coconut, break a fresh coconut in half using a hammer. Discard the liquid in the center of the coconut. Pry pieces of the coconut flesh from the shell using a butter knife, and peel these chunks with a vegetable peeler.
Jicama-Pineapple Salsa
2 green onions, white and green parts, chopped
¾ c. finely diced peeled jicama
1 c. finely diced fresh pineapple
¼ c. chopped cilantro leaves
Salt to taste (about 2 pinches)
Directions
Combine all ingredients, cover and refrigerate until needed. (This salsa can be made up to a day in advance.) Serve chilled or at room temperature.
Recipe developed by Christopher Koetke, CEC, CCE, HAAC, vice president, Kendall College School of Culinary Arts and Laureate Universities International Center of Excellence in Culinary Arts.
【原文引自】：http://www.gheac.com/thread-5274-1-1.html
版权与翻译版权所有，转载，复制请注明出自于“GHEAC-环球酒店教育与行业盟”。
2个成熟的牛油果，去皮去核
四分之一汤匙盐
2汤匙青柠汁
哈瓦那调味汁调味（从商店购买）
16-20只去壳去虾线的（大）虾
四分之三汤匙辣椒粉
2汤匙植物油
半杯去壳的椰肉（按需添加）
豆薯-凤梨调味汁（请看以下食谱）
8份玉米饼或墨西哥薄饼
指导
1、在一个碗中轻轻地粉碎鳄梨。（鳄梨应该是丰厚多汁的）。加入盐、青柠汁和哈瓦那调味汁混合调味。搁置留用。
2、用辣椒粉给虾调味，并在虾身上擦上油。用户外烤架或者厨灶上的烤盘，在高温下将虾烤熟。
3、如果使用煤气炉，请在炉子上低火加热墨西哥玉米饼直至变热并微焦，翻面以加热双面。（你也可能会用到一个户外烤架。）如果使用电炉，请在干燥（非不粘锅）煎锅或平底锅中加热玉米饼，期间翻面一次。
4、用鳄梨碎块塞满每份玉米饼的中央。在每份玉米饼的鳄梨顶碎块部放4只虾，随后在顶部浇上豆薯-凤梨调味汁，之后加入椰肉（如果需要的话）。折叠玉米饼享用即可。
如何剥椰子？用锤子将新鲜的椰子敲成两半。去掉椰子中心的液体。用黄油刀将椰肉从椰壳上撬下来，再用削皮器将这些椰肉块去皮。
豆薯-凤梨调味汁
2个绿洋葱，白色和绿色部分分开，切碎
四分之三杯均匀切成小块的去皮豆薯
1杯均匀切成小块的新鲜凤梨
四分之一杯切碎的香菜叶
加入适量的盐调味（大约2撮）
指导
混合所有的原料，密封并冷藏备用。（这种调味汁可以提前一天准备。）凉时食用或者室温食用最佳。
该食谱由肯代尔大学西餐西点学院副院长、罗瑞特国际大学西餐西点卓越中心（Laureate Universities International Center of Excellence in Culinary Arts）副总裁Christopher Koetke（CEC, CCE, HAAC）献上！
咨询联络电话：010-8447 6928
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在线咨询ＱＱ：800093391
电子邮件：info@gheac.com
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邮政编码：100027
From the Kitchens at Kendall College: Grilled Shrimp Tacos
Kendall College, July 16th, 2014
Grilled Shrimp Tacos with Lime-Smashed Avocado & Jicama-Pineapple Salsa
Yield: 8 tacos
These lively tacos meld flavors of the Caribbean and South Seas for a fresh summer interpretation of seafood tacos. With the addition of shaved coconut, this taco is reminiscent of coconut shrimp. Courtesy of the Kendall College School of Culinary Arts.
Ingredients
2 ripe Hass avocados, skin and pit removed
¼ t. salt
2 T. lime juice
Habanero salsa (store bought) to taste
16 16-20 ct. (large) shrimp, peeled and deveined
¾ t. chile powder
2 T. vegetable oil
½ c. shaved coconut* (optional)
Jicama-Pineapple Salsa (recipe follows)
8 6” corn or flour tortillas
Directions
1. In a bowl, lightly smash the avocado. (The avocado should be chunky.) Mix with salt, lime juice and habanero salsa to taste. Set aside.
2. Season the shrimp with chile powder and rub with oil. Using an outdoor grill or a grill pan over a kitchen stove, char the shrimp over high heat just until cooked through.
3. If using a gas stove, heat the tortillas over a burner over low flame until hot and charred, flipping once to char both sides. (You may also use an outdoor grill.) If using an electric stove, heat the tortillas in a dry (not nonstick) frying pan or griddle, flipping once.
4. Coat the center of each tortilla with some smashed avocado. For each taco, place 4 shrimp atop the avocado, then top with jicama-pineapple salsa, then coconut (if desired). Fold the tortillas and serve.
*To shave coconut, break a fresh coconut in half using a hammer. Discard the liquid in the center of the coconut. Pry pieces of the coconut flesh from the shell using a butter knife, and peel these chunks with a vegetable peeler.
Jicama-Pineapple Salsa
2 green onions, white and green parts, chopped
¾ c. finely diced peeled jicama
1 c. finely diced fresh pineapple
¼ c. chopped cilantro leaves
Salt to taste (about 2 pinches)
Directions
Combine all ingredients, cover and refrigerate until needed. (This salsa can be made up to a day in advance.) Serve chilled or at room temperature.
Recipe developed by Christopher Koetke, CEC, CCE, HAAC, vice president, Kendall College School of Culinary Arts and Laureate Universities International Center of Excellence in Culinary Arts.
【原文引自】：http://www.gheac.com/thread-5274-1-1.html
版权与翻译版权所有，转载，复制请注明出自于“GHEAC-环球酒店教育与行业盟”。
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