POLYNESIAN COCONUT SHRIMP SOUP

 POLYNESIAN  COCONUT SHRIMP SOUP

INGREDIENTS:      1 pound extra large shrimp peeled, 1/4 cup oil, 1/2 tsp vanilla, 2 cups chicken broth, 1 cup coconut milk, 1 tsp salt, pepper and crushed red pepper, 1/3 cup cognac, 1 cup fresh cilantro

Dust the shrimp with a little salt and pepper and fry in the oil until almost cooked, add everything but the cognac and cilantro and simmer for 10 minutes. Add the cognac and cilantro and serve.

Fast, easy and delicious! Serve with crusty bread and a salad for a perfect meal!

MUSAKA

 MUSAKA

INGREDIENTS: 6 potatoes sliced thin. Boil in salty water for 5 minutes and set aside. 2 tbs olive oil, 1 sliced onion, 4 cloves chopped garlic, 1/2 pound ground pork, 1/2 pound ground beef, 1 tbs salt, pepper, garlic powder and paprika, 3 eggs, 1/2 cup fresh parsley, 2 cups milk, 3 ounces tomato paste.

Cook the onion and garlic in the oil for 3 minutes, add the beef and pork and cook for another 5. Add the spices (except fresh parsley) and tomato paste and cook on medium low heat until the paste disperses throughout the meat. In a separate bowl, mix the eggs with the milk. 

Add the potatoes and the meat mixture to a sprayed glass pan (13X9) Top with the milk mixture and the parsley. Cook for 45 minutes in 375 uncovered. 

KEBABS WITH VEGETABLE RELISH

 KEBABS WITH VEGETABLE RELISH

INGREDIENTS: KEBAB: 1 pound ground beef, 1/2 pound ground pork, 1 minced onion, 6 cloves crushed garlic, 1/2 cup fresh parsley, 1 tbs paprika, 1/2 tsp crushed red pepper, 1/4 tsp cayenne, 1 tsp salt, 1/2 tsp black pepper

Mix everything and form into kebab shapes. Put in fridge for at least an hour. Put on the grill for 10 minutes. Add a stick in the end and enjoy!

INGREDIENTS: RELISH: 1 yellow pepper, 1 red pepper, 1 orange pepper, 1 eggplant, 6 tomatoes, 6 cloves of garlic, 1/2 cup fresh parsley, 1 tsp salt, 1 tbs sugar, 2 tbs cider vinegar, vegetable oil

Place the peppers, tomatoes and eggplant on a foil lined and sprayed baking sheet in a 375 oven garnished with a light mist of oil. Cook about 20-30 minutes until charred. Let cool. Remove peels of all the vegetable and the insides of the peppers. Put the vegetables and the rest of the ingredients in a food processor. Transfer the mix to a saucepan and simmer for an hour. Can be eaten cold or warm. Taste to see if it needs more sugar or salt.