ZuZu Recipes::

::Sizzling Prawns::Moroccan BBQ Lamb Chops::Pepino Salad

Sizzling Prawns::Angela Tamura, executive chef, ZuZu

Ingredients::

::For the marinade

1 cup olive oil
1/4 cup chopped garlic
1 teaspoon chipotle powder (can be made by grinding chipotle peppers in a coffee grinder if you cannot find pre-ground powder)
1 tablespoon paprika
1/2 bunch Italian (flat-leaf) parsley, chopped

Combine all ingredients and let sit refrigerated overnight.

Directions::

::To prepare the shrimp

2 or 3 pounds (16-20 count size) shrimp, as needed
Marinade from above

Using a serrated bread knife, carefully split the shrimp as if to de-vein them -- do not peel them!

Rinse the vein out, loosen the meat from the shell then put back together.

Soak the shrimp in the marinade, work it between the shell and the meat. Allow it to sit refrigerated at least 4 hours before cooking.

To cook shrimp::

At the restaurant we sauté the shrimp in olive oil with additional Spanish paprika, Cava vinegar, white wine and butter.

I suggest skewering the shrimp and grilling them on the hot, clean backyard barbecue for a wonderful summer appetizer.

Moroccan BBQ Lamb Chops::Angela Tamura, executive chef, Zuzu

Ingredients::

2 fresh lamb racks, trimmed and frenched
8-10 large mint leaves cut into chiffonade
2 cups Moroccan barbecue sauce (recipe follows)

Directions::

Trim the lamb racks of excess fat. Season the lamb with salt and pepper. Sear until nicely brown in a large sauté pan.

Brush all sides of the racks with the barbecue sauce. Finish cooking on a grill or in the oven at 375 degrees. Slice into individual chops.

Serve with additional barbecue sauce drizzled over and around. Garnish with the fresh mint.

Serves 4 - 6.

::Zuzu Moroccan Barbecue Sauce

Ingredients::

2 cups ketchup
2 cups rice wine vinegar
2 cups water
20 ounces honey
1/2 cup soy sauce
1 tablespoon coriander seed, toasted
1/2 tablespoon cumin seed, toasted
1/2 tablespoon whole cloves
2 ounces ginger root, sliced
3 cloves garlic, peeled and crushed
1 tablespoon cardamom pods
1 tablespoon green peppercorns, drained or dried
1 tablespoon black peppercorns
1/2 tablespoon nutmeg, ground
5 pieces star anise
2 pieces cinnamon sticks
1/2 cup lime juice
3 serrano chiles, split in half
1 tablespoon lavender, dried flowers
1/2 bunch cilantro

Directions::

Combine all ingredients in a large stainless stock pot. Bring to a boil, reduce heat and simmer. Cook down slowly until the consistency is thick and "syrupy." Strain and chill down; can be refrigerated for months.

Makes 2 - 3 cups.

Pepino Salad::Angela Tamura, executive chef, ZuZu

Ingredients::

1 small red bell pepper, julienned
1 small yellow bell pepper, julienned
1 small green bell pepper, julienned
1 small red onion, julienned
1 seedless cucumber, julienned
4 Roma tomatoes, julienned
2 Granny Smith apples, julienned right before making the salad
2 tablespoons fresh mint, chiffonade (fine julienne)
1 tablespoon fresh oregano, chiffonade
Sea salt, as needed
Black pepper, freshly ground, as needed
2 ounces extra virgin olive oil
3 ounces aged sherry vinegar
8 ounces feta cheese, crumbled

Directions::

Prepare and organize all ingredients as specified above.

Put all vegetables and apples in a large enough stainless steel or glass mixing bowl. Lightly season with salt and pepper. Add the chopped herbs and oil/vinegar.

Toss gently to incorporate all ingredients well. Top with the crumbled feta cheese.

This salad should be prepared just before serving.

Makes enough for 6-8 salads.