KTLA - St. Patricks Day: Papas à la Huancaina with Shrimp

Time: 60 Mins Servings: 4

Brik Spin

Chef: Ricardo Zarate

Restaurant: Rosaline

Dish: Papas a la Huancaina

Ingredients

Huancaina Sauce

6 oz green bell pepper

1 oz jalapeño

4 oz red onion

4 cloves garlic, smashed

14 oz feta cheese

1½ cup whole milk

½ cup extra virgin olive oil

2 Tbls extra virgin olive oil

as needed salt & pepper

Salad Assembly

3 pieces butter lettuce

2 ea boiled mini potatoes

6 oz 16/20 prawns

4 ea kalamata olives, pitted

1 ea medium soft boiled egg

few sprigs cilantro, garnish

Method

Huancaina Sauce

• Preheat oven to 475⁰F

• In a mixing bowl, add red onion, garlic, green pepper, jalapeno and toss in a pinch of oil. Place on a baking sheet and roast for 10 mins or till light brown color. Set aside and let it cool.

• Take the roasted vegetables in a blender and add remaining ingredients Begin pureeing for 3 mins then slowly add the ½ cup olive oil. Check for seasoning.

• Pour the sauce into a container and add the rest if the olive oil.

Grilled Prawns

• Preheat grill on high heat (or sauté pan). Marinade the shrimp in some olive oil, lemon juice, salt & pepper.

• Grill the shrimp about 2 mins per side. Set aside.

Salad Assembly

• On a plate assemble the butter lettuce, sliced boiled potatoes, grilled prawns.

• Drizzle the huancaina sauce on top of potatoes & prawns, kalamata olives, and soft boiled egg

• Garnish with cilantro.

Bon Appétite & Enjoy

KTLA - St. Patricks Day: Green Cauliflower Crust Keto Pizza with Tomato Sauce & Grilled Shrimp

Time: 50 Mins Servings: 2-4

Brik Spin

Restaurant: California Pizza Kitchen

Dish: Any Cauliflower Crust Pizza

Ingredients

 CAULIFLOWER CRUST

1 head cauliflower

1 ea egg

2 Tbls spinach puree

½ cup mozzarella cheese

¼ cup parmesan cheese

1 Tbls coconut flour

1 tsp garlic powder

½ tsp onion powder

½ tsp dried oregano

½ tsp dried basil

½ tsp salt

¼ tsp fresh cracked pepper 

Method

 CAULIFLOWER CRUST

• Preheat oven to 500⁰F

• Put ½ of the cauliflower florets into bowl of food processor, pulse until it resembles rice (about 30 seconds). Transfer into a large bowl and place other ½ of florets into food processor to repeat above.

• Microwave pulsed cauliflower for 5 mins.

• Line a large baking sheet or pizza pan with parchment paper.

• Let cauliflower cool for 15 minutes. Once cool enough to handle, transfer cauliflower to a clean dish towel or cheesecloth. Squeeze of excess moisture. Make sure to do this until virtually no water comes out & the cauliflower is dry.

• Transfer cauliflower pulp to a large bowl & add all ingredients. Stir to combine & form a dough.

• Place dough in the middle of the prepared pan & push out with your hands to form a 9-10 inch circle, with about ¼ inch dough thickness.

• Bake for 15-20 minutes until crust is firm & slightly golden brown. Remove from oven & top with favorite toppings.

• Bake for 8-10 more minutes until cheese is melted to desired consistency.

• Remove from oven and allow to cool for 3 mins before slicing portions.

PIZZA ASSEMBLE

• Take the ready cauliflower crust, spread tomato sauce, cheese, poblano peppers (optional) and grilled shrimp.

• Bake at 500⁰F for 4-6 mins or till cheese is melted.

Bon Appétite & Enjoy