Serves four soon to be thrilled guests!

4 each Mahi Mahi filets

Paul Prudhomme Blackened Spice to Cover

4 oz Soy Oil

For Chop Chop

8 each chilled shrimp cocktail

1 cup chopped green beans

½ cup chopped hearts of palm

½ cup chopped plum tomato

¼ cup small diced red onions

1/2 cup chopped cooked crispy bacon

1 each diced avocado

2 oz EVO

2 oz red wine vinegar

2 tablespoons chopped parsley

For the Fish

1-   rub the fish with EVO and then coat the fish with blackened seasoning

2-   on a hot grill, that has been sprayed with non stick spray, cook the fish for 4-5 minutes on one side, then flip and cook another 2 minutes

3-   remove fish from grill and let rest

For the Salad

1-   mix all ingredients

2-   season with salt and pepper

3-   reserve and serve under fish

** you can make this salad up to 8 hours before and let to get to know one another**

I suggest a cool, crisp glass of Castronovo Pecorino Vino Blanco!

Grilled Leg of Lamb skewers

5 pounds of Boneless Leg of lamb, cubed and slid onto metal skewers, after marinating, available at Doris’ market, all locations.

2 cups fresh mint

2 tablespoon chopped fresh garlic

2 ounces sherry vinegar

3 ounces EVO

1 teaspoon cracked black pepper

Combine all ingredients and let marinade overnight

For Salad

4 cups cooked ORZO pasta

1 bunch sliced thin asparagus

1 each zucchini, grilled, chilled diced

1 each red pepper, grilled, chilled, diced

1 bulb fennel, grilled, chilled and diced

2 tablespoons chopped fresh mint

6 ounces goats cheese

3 ounces sherry vinegar

4 ounces EVO

Salt & Pepper

Pinch ground cumin

Combine all ingredients and serve

Marinade:

• 2ea Tbs Garlic
• 2ea Tbs Jabenaro Pepper
• Fresh Cilantro
• Pacia Pepper ground up and put on dry
• Black Pepper
• Lime Juice
• 2oz Olive Oil

Tacos Carne Asada

Makes 10 tacos

3 Pounds flank steak

2 Each tablespoon chopped garlic

1 Each habanero pepper

Juice of two limes

1 Bunch chopped fresh cilantro

1 Teaspoon ground pasilla pepper

1 Tespoon ground black pepper

Marinate overnight

Pico De Gallo

3 Each chopped fresh tomato

2 Each jalapeno, seeded and diced

1 Each diced cucumber, peeled and seeded

1 Bunch chopped fresh cilantro

1 Teaspoon ground cumin seed

1 Teaspoon salt

1 Teaspoon ground black pepper

2 Ounces EVO

2 Ounces Lime Juice

Mix all ingredients and reserve to serve.

To Assemble

1-Grill Steak on hot grill till medium rare

2- Remove from Grill and let rest then slice

3- Using 6 inch flour tortillas, place steak in warm tortilla and top with pico de gallo

4- If you want to make it really nice, add some chopped fresh cilantro, chopped Spanish onion, chopped avocado and a dash of your favorite hot sauce and a dollop of sour cream

5- Grab a cold beer, a margarita and some tortilla chips a piñata and some cheeks!

Listen to the Doris Italian Market Chef Pagano segment