Recipe caRds Shrimp Shooter SpoonS with AvocAdo mAngo reliSh Yield: 36 servings 1 lb. uncooked shrimp, medium size, peeled, deveined and cut into 1/2” pieces 3/4 c. fresh lime juice, divided 10-oz. can coconut milk Salt and pepper, to taste Fresh cilantro, as needed Avocado Mango Relish 1 large ripe fresh hass avocado, 1/8” dice 1 mango, 1/8” dice 1/4 t. mustard 2 t. fresh lime juice 3 t. granulated sugar 1/4 red onion, minced Method (Shrimp) (1) combine shrimp with 1/2 c. lime juice. refrigerate for at least 12 hours but no longer than 24 hours; stir several times. drain off juice. (2) combine shrimp with coconut milk and remaining lime juice. Season with salt and pepper to taste. refrigerate. (3) per order, place 3-4 chunks of marinated shrimp in each serving spoon, along with a small amount of the coconut lime sauce (discard excess sauce). top each spoon with 2 1/2 t. Avocado mango relish (recipe follows). garnish each spoon with cilantro. Wine pairing: Amity vineyards dry gewurztraminer 2007 (oregon) Method (Relish) (1) combine avocado and mango with mustard, lime juice, sugar and red onion. refrigerate until service. Recipe credit: Jeff Rossman, chef/owner, Terra Restaurant & Bar, San Diego, Photo credit: Hass Avocado Board Foodservice, muShroom BreAd pudding Yield: 20 servings 2 1/4 qts. heavy cream 18 large eggs 3/4 c. (about 7 oz.) roasted garlic 2 lemons, zested 2 t. fresh thyme, chopped 2 t. kosher salt 1 t. ground black pepper 3 qts. crustless bread, cut into 1 1/2” cubes (from about 1 1/2 lbs. bread) 3 c. (about 13 1/2 oz.) mixed roasted mushrooms 1 1/2 c. (about 5 oz.) parmesan cheese, grated Method (1) in a large bowl, beat together the cream, eggs and garlic. whisk in the zest, thyme, salt and pepper. Fold in the bread, mushrooms and cheese. pour the mixture into a buttered 4”-deep half hotel pan. (2) Bake, covered, in a water bath at 325˚F for 2 hours 15 minutes. uncover the pudding and bake for 15 minutes more until the top is browned and the pudding barely jiggles. let it cool in the water bath. (3) the pudding should be tall and deep so it has a pudding-like texture and can be scooped, spooned or cut into blocks to plate. pictured with roasted chicken and green beans. Wine pairing: Alma rosa pinot Blanc 2008 (california) Recipe credit: Douglas Katz, executive chef, Fire Food & Drink, Cleveland, Ohio, Photo credit: Mushroom Council, countrY cornmeAl SwAi SAndwich with chipotle SlAw Yield: 4 servings 2 c. cabbage and carrot coleslaw blend 1/4 c. green pepper, diced 1/2 c. mayonnaise 1 can chipotle pepper in adobo sauce, plus 1 t. sauce from can 2 t. honey 4 4-oz. clear Springs® Splash!® country cornmeal Swai Fillets 4 slices thick country-style white bread (toasted or untoasted) Method (1) in a medium bowl, combine coleslaw blend and green pepper; reserve. (2) combine mayonnaise, chipotle pepper, adobo sauce and honey in food processor. process until blended, about 15 seconds. Stir dressing into coleslaw mix until combined. chill 30 minutes. (3) meanwhile, preheat oven to 425˚F. place Splash!® cornmeal crusted Swai Fillets on baking pan; bake for 12-14 minutes or until fish is opaque and flakes easily. (4) layer 1 fillet and 1/2 c. slaw on one slice of bread; top with another slice. Serve immediately. Wine pairing: rocca Sveva Soave classico 2008 (italy) Recipe and photo credit: Clear Springs Foods, 12 | Chef