Located in the Promenade Shops at Saucon Valley (Center Valley, PA)
Assistant Chef Cara Capobianco
Sunrise Cooking Show Friday Sept. 4th 2009

Strawberry Caipirinha

1 lime, cut into 8 wedges
2 heaping teaspoons of sugar, or to taste
1 1/2 ounces cachaca (Brazilian rum), or white rum
1/2 cup strawberries
1/2 ounce triple sec
Sugarcane, for garnish

In a glass, combine the lime wedges, sugar and strawberries. Using a pestle of the end of a wooden spoon, mash the lime pieces and strawberries to extract the juice and oil from the skin. Fill the glass with ice. Add the cachaca and triple sec. Cover and shake. Strain into a glass, garnish with the sugarcane, and serve immediately.

Watermelon, Shrimp, and Jalapeno Chile Ceviche

Juice of 5 oranges
Juice of 2 limes
1 cup fresh watermelon juice (made by pureeing watermelon in a blender), plus 1/2 cup watermelon balls
3 tablespoons white balsamic vinegar
1 1/2 jalapenos chiles, finely diced
6 medium shrimp, peeled, lightly blanched, and butterflied
10 fresh mint leaves, stack, rolled, and cut into fine shreds, plus additional mint leaves for garnish
1/2 red onion, thinly julienned
1 cup pureed roasted red bell peppers
Kosher salt and freshly ground pepper

Combine the citrus juices, watermelon juice, vinegar, and jalapenos. Add the shrimp and shredded mint and let sit for 15 minutes. Stir in the red onion, roasted peppers, and salt and pepper to taste. Add the watermelon balls. Serve in chilled martini glasses, garnished with fresh mint leaves.

Lobster & Avocado Quesadilla with Guacamole

1 teaspoon vegetable oil
2 tablespoons guacamole
Two 6-in flour tortillas
1/4 cup chopped cooked lobster meat (fresh, canned, or thawed frozen)
1/2 cup grated Cheddar cheese
Chipotle Sour Cream for garnish

Preheat the oven to 450 degrees. Heat the oil in a medium saute pan over medium heat. Spread 1 tablespoon of the guacamole on one side of one of the tortillas and evenly distribute the lobster and Cheddar cheese on top. Cover with the other tortilla. Place in the heated pan and let brown for about 30 seconds. Flip and brown the other side. Immediately place on a baking sheet and bake in the preheated oven for 2 minutes, or until the cheese melts. Remove from the oven, cut into quarters, and garnish with a squeeze of sour cream. Divide the remaining tablespoon of guacamole among the wedges, placing a dab in the center of each.

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