Southwestern Fettucine

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‘Executive Chef Donald W. Louie from the Golden Dragon Restaurant in Colorado Springs, Colorado offers easy and quick dishes that are perfect to prepare for a special dinner or party.’

Ingredients

smoked chicken, red pepper, yellow pepper, carrots, fettucine

Instructions

Sweet Chile Chicken Tidbits

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Here’s another great recipe from Russell Siu that’s incredibly easy to make. You can add some heat by adding a hotter sauce to the sweet chile sauce. Serve these tidbits over rice accompanied by a spinach salad.

Ingredients

  • ½ cup flour

  • ½ cup cornstarch

  • 4 chicken thighs, deboned and cut into 1 ½ inch cubes

  • Vegetable oil for deep frying

  • ½ cup Asian sweet chile sauce (see recipe below)

Instructions

In a bowl, combine the flour and cornstarch. Season the chicken with salt and pepper and dredge in the flour mixture, shaking off the excess. Deep fry the tidbits in 350°F oil for 5 minutes. Drain on paper towels and toss in the sweet chile sauce.

 

Frizzled Shrimp with Chipotle Aioli

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A signature fusion dish at 3660 on the Rise, in Honolulu, Frizzled Shrimp was created by Executive Chef Russell Siu.

Ingredients

 For the Aloli:

  • 2 chipotle chiles, soaked in hot water for an hour

  • ½ teaspoon grated ginger

  • 1/4 teaspoon minced garlic

  • 1 tablespoon barbecue sauce

  • ½ teaspoon ground cumin

  • 4 egg yolks

  • 2 cups vegetable oil

For the Shrimp:

  • 16 shrimp, peeled and deveined with tails on

  • Salt and pepper

  • 16 pieces filo dough, cut 12 inches long and 1 inch wide

  • 1 egg, beaten

  • Vegetable oil for deep frying

Instructions

For the Aioli:

In a blender, combine the chiles, ginger, garlic, barbecue sauce, cumin, and egg yolks. Puree for 1 minute, slowly adding the oil. The mixture will start to thicken. Transfer the aioli to a serving bowl.

For the Shrimp:

 

Season the shrimp with salt and pepper. Wrap each shrimp in the dough with the tails sticking our and seal the seams by brushing with the beaten egg and pressing on them. Deep fry the shrimp in oil for 1 ½ minutes. Drain on paper towels. Serve drizzled with the chipotle aioli.

 

Pepper Jack Chicken Pizza

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Try this amazingly easy pizza with a variety of chile cheeses for a more interesting, non-traditional flavor.

Ingredients

  • 1 pre-baked Italian pizza shell or focaccia

  • 1 14 to 14.5-ounce can chunky tomatoes with Italian seasonings or diced tomatoes with roasted garlic, drained

  • 1 medium green pepper, seeded, sliced into rings

  • 1 cup shredded cooked chicken

  • 4 ounces (1 cup) Hot Pepper Monterey Jack Cheese, shredded

Instructions

Heat the oven to 425°F. Place the pizza shell on an ungreased baking sheet. Top the shell with tomatoes, green pepper, chicken, and cheese.

Bake for 12 to 15 minutes or until heated through.