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Easy, Elegant Summer Menu

By Deirdre O'Shea

(page 1 of 3)

Getting hungry? Serve a no-fuss dinner poolside with delectable seafood. Chef Larry Lewis of the San Diego Culinary Institute dishes up the menu.

Larry Lewis, the charismatic executive chef for San Diego Culinary Institute, prepares light summerevening fare with the season’s bountiful fruit and local fish. With little grilling time required, savory seafood is perfect for dressed-up outdoor entertaining. Easyto- make sauces with an Asian flare enhance the simple, fresh ingredients.

Though classically trained, chef Larry’s true love is fusion cuisine, melding the complexities of French foods with the exotic spices and tastes of Asian delicacies. Of course, presentation is almost everything. Assisting him are culinary students (from left) Richard Sweeney, Paulo Mendoza, Christian Teubner and Ernesto Lozano.

“I’m always amazed to see the caliber and enthusiasm of our students each year,” Lewis says. “I enjoy being part of the process—helping our students achieve their dreams of being professional chefs.”

Established in 2000, San Diego Culinary Institute employs a hands-on approach and emphasizes the development of techniques used in professional kitchens worldwide. It has placed chefs at high-profile dining rooms in the Hotel del Coronado, the Four Seasons Resort Aviara, the W, Marine Room and Mister A’s.

This past winter, the institute also began offering an exciting sommelier program, with two wine-fundamentals courses from the International Sommelier Guild. To obtain a free brochure, go to sdculinary.com

    APPETIZER:

Char-Grilled Prawns over Avocado-and-Pepper Tian
Basil Oil
6 leaves fresh basil
1⁄4 cup olive oil
1 clove garlic
salt and pepper, to taste

Chili Oil
1 teaspoon dried chili flakes
1⁄4 cup olive oil
1 red bell pepper, roasted and peeled
salt and pepper, to taste

Avocado-and-Pepper Tian
2 red bell peppers, roasted and peeled
2 avocados
3 tablespoons olive oil
2 lemons, juiced
2 tablespoons onion, minced
2 tablespoons coriander leaves, chopped
1 tablespoon sugar
salt and pepper, to taste

Shrimp and Marinade
20 shrimp, cleaned and peeled
1⁄4 cup soy sauce
3 tablespoons rice vinegar
1⁄4 cup honey
6 tablespoons sesame oil

Garnish
lemon wedges and coriander sprigs		 For the basil oil and the chili oil:
Combine ingredients for each in a blender and adjust the seasoning with salt and pepper. Cover both mixtures and refrigerate.

To prepare the avocado-and-pepper tian:
Cut the peppers into 2-inch pieces. Peel and pit the avocados and slice very thinly. Combine the olive oil, lemon juice, onions, coriander, sugar, salt and pepper and, in separate dishes, marinate the peppers and avocados in the mixture.

Place the shrimp on wooden skewers. Combine the remaining ingredients for the marinade and pour over the shrimp. Cover and refrigerate for two hours.

Just before serving time, grill the shrimp skewers. Place alternating layers of avocado and peppers in the center of a plate and top with the grilled shrimp. Drizzle the dish with basil and chili oils. Garnish with lemon wedges and coriander sprigs. Serves four.

To view the remaining recipes (Main Course, Side Dish and Dessert), click through the additional pages within this article.
Recipes copyright San Diego Culinary Institute, 2007. All rights reserved. Reproduced by permission.