Our Favorite Recipes..

Mango Spiced Prawn Cakes with Tomato-Basil Salsa
Serves 16

A delicious and easy appetizer to add pizazz to your next dinner party. This was created by our Executive Chef, Anthony Kresge, and was the winning entry in a an Hors d'oeuvres competition during his Master Certification at the Advanced Culinary Institute of Italy.

Ingredients
1 lb of de-stemmed, tail off prawns
3 tablespoon of mango spiced chutney
¼ cup of finely diced red bell peppers
¼ cup of finely diced corn kernels
2 tablespoons of finely diced shallots
1 tablespoon of grated ginger
¼ cup or a pinch more if needed of panko bread crumbs
1 tablespoon of orange zest
1 egg
Pinch of Salt, chili powder and black pepper

Procedure
Rinse and De-stem(if needed) raw shrimp, set aside.

In separate bowl mix mango chutney, corn, diced bell peppers, fresh ginger, shallots, chili powder, orange zest, bread crumbs, egg, salt and pepper.

Take one third of the mixture and combine with shrimp in Cuisinart. Pulse Chop until blended...DO NOT BLEND TOO MUCH OR YOU WILL HAVE PASTE. IT SHOULD LOOK LIKE A FINE MINCE.

Return blended shrimp back into the bowl with other ingredients.

Mix well and form into 1 oz balls to be flattened.

Let stand in refridgerator for about an hour to set. Overnight would be ideal. Meanwhile. Mix into Cuisinart Tomatoes, Basil, Salt and Pepper.

Pulse lightly until it looks like a fine mince. Place into mesh strainer and let juices sit over bowl to strain for about 30 minutes.

When Finished, drizzle in Extra Virgin Olive Oil and finely chopped Chives.

For the Aioli:
Take Lemon juice and stir into 1.5 cups of mayo. Crack fresh ground pepper and season to taste.

When Shrimp are set:
Heat up skillet to 320 or flattop with 1tbl spoon of Olive Oil. Place molds into pan and reduce heat to medium. Cook evenly on both sides until golden brown.

To Serve:
Place Crispy Mango Cake on plate or platter.
Top off with Tomato-Basil Salsa and lighty drizzle a ribbon of Aioli over the salsa. You can take extra basil leaves and slice length wise to make a ribbon for garnish.

Our Favorite Recipes..

Just to tempt you further into considering a full-service catered package with your next ski vacation we are sharing some of the great recipes that we have served over the years in our catered chalets

Mediterranean Chicken

This delicious moist chicken recipe is easy to make, can be made well in advance and it can be cooked and served in the same amount of time as your vegetables of choice will take to prepare.

Serves: 12 Marinate chicken at least 1 day (max 3).
Prep: 20 min Cook: 30 min
12 Chicken Breasts, boneless & skinless ½ c Dark Brown Sugar 1 c Dry White Wine For the Marinade: 6 Cloves of Garlic, peeled 6 Bay leaves 1 c Prunes, quartered ½ c Capers, with a little juice 1 c Green Olives with pimento ½ c Oregano ½ c Red Wine Vinegar ½ c Olive Oil
How to do it... 1 - 3 Days before: 1. Place all the marinade ingredients into a ziploc bag along with the chicken. Toss to coat the chicken evenly. Refrigerate at least one day. One hour before dinner: preheat the oven to 350ºF. 1. Lay the chicken pieces out onto a roasting pan. Be sure to remove the 6 bay leaves and to set the 6 garlic cloves to the side of the chicken breasts. Top the chicken breasts with the rest of the marinade mixture, equally distributing the prunes, olives and capers. 2. Sprinkle the chicken with the brown sugar and white wine. Season with salt and pepper. 3. Bake for 25 minutes. Then, remove from the oven. Pour off the juices into a saucepan and bring to a boil. While boiling slowly drizzle in water and cornflour to thicken into a sauce. Simmer for 1 min. Then serve chicken with sauce poured on top. (Be careful not to serve the garlic, unless everyone gets a clove!).