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Red Chile Prawns
with a Black Bean Puree,
Cilantro, Oil, and Crema

In this issue, Chef Bill Hasset, owner of Masterpiece Catering, wows your taste buds with an awesome appetizer: Red Chile Prawns with a Black Bean Puree, Cilantro Oil and Crema. Do not let the Red Chile scare you; it is mild enough so anyone can eat it. Bill’s creative pairing of ingredients in this dish make it simply delicious. My words cannot do this dish justice, so you will have to make it and find out for yourself! Enjoy!

Red Chile Prawns
with a Black Bean Puree, Cilantro oil and Crema
Red Chile Ingredients:

3 CA Chiles (stemmed and seeded)
1 Tbsp Oil
1/2 Yellow Onion (coarsely chopped)
3 Cloves of Garlic (sliced)
1 C Chicken Broth
6 Sprigs Cilantro (coarsely chopped)
1 tsp Salt
1 tsp Cumin
Place all ingredients into a pot, bring to a boil, lower heat and simmer 15 min. When done, blend chile sauce until smooth and then strain. Set aside.

Cilantro Oil Ingredients:
1 C Cilantro (loosely packed, coarsely chopped)
1/2 tsp Salt
12 Tbsp Olive Oil
Put ingredients in blender and blend for 1 min. or until you have a liquid consistency. Set aside.
Black Bean Puree Ingredients:
1 1/2 C prepared Black Beans (drained)
1 tsp Salt
1/3 C Chicken Broth
Puree in Blender, then heat in small saucepan on low.

Prawn Ingredients
12 Prawns
2 tsp Olive Oil
Red Chile
Crema (Sour Cream)
Heat pan until oil is hot. Saute shrimp for 1 to 11/2min, add Red Chile and cook for 1 min. more or until done ( be sure Not to over cook).

To Plate:
Place Black beans on bottom of plate, add Prawns on top, place Cilantro Oil on outside edge and a spot of Crema in between Prawns. Serve to your guests.

Caramel Sauce

About the Chef:
Chef Bill Hassett has been in the culinary industry for 24 years and has owned and operated several restaurants in that time span. Currently Bill is the owner of Masterpiece Catering, specializing in everything from small intimate dinners, Birthday’s, Wedding’s, Reunion’s, Corporate Events, Family Gathering’s, Holiday parties or any other special events that you may have. Call Chef Bill Hassett today to reserve your evening with a master of the trade. 559.393.5147

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