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Chef’s Peter Pahk’s Oregon Pink shrimp with Organic Tequila Lime Sauce

How many servings of fruits and vegetables do you eat daily?  According to the Harvard School of Public Health – if it is less than 5 - 13 servings a day (equivalent to  approximately 2 1/2 to 6 1/2 cups of fruits and vegetables daily) you could be cheating yourself of the powerful antioxidant and disease fighting properties a diet rich in colorful fruits and vegetables can deliver. 

I realize the idea of consuming 6 1/2 cups of anything can be hard for some people to swallow – yet there are so many great ways to incorporate these food groups into our daily meals to make eating our fruits and veggies fun and tasty – like the Tequila Lime Shrimp Recipe with “sexy” and colorful vegetable garnish featured primetime on California Living below, compliments of Silverado Resort’s Executive Chef Peter Pahk  – who gives ordinary vegetables a “sexy makeover” in this somewhat decadent yet surprisingly healthy dish that is easy, nutritious, and delicious – ENJOY – and sign up for RSS feed to be sure you catch all of our Healthy Living Updates and related shows coming on-demand as they happen!  Aprilanne

This CA Living show segment is NOW On-demand!  Watch Silverado’s Executive Chef Peter Pahk make his Tequila Lime Shrimp with “sexy” vegetable garnish on CAInsider.com! 

Recipe:   Silverado Resort Executive Chef Peter Pahk’s Oregon Pink Shrimp with Organic Tequila and Lime Sauce as seen on California Living with Aprilanne:

Serves 6 as an appetizer

1 pound cooked Oregon Pink Shrimp

1 cup each of Red Beet, Yellow Beet and Cucumber “Confetti”

1 1/2 cups Tequila and Lime Sauce

1 cup chiffonade of Romaine Lettuce

6 Martini glasses

6 Sprigs each of dill and Italian Parsley

6 wedges of lime

For the Kefir Sauce

14 ounces plain kiefer or Greek Style Yogurt

2 ounces organic tequila

Juice of 2 limes (about 1 ounce)

Salt and Pepper to taste

To make the “Confetti” you will need a turning machine – simply set up the radishes, peppers, etc. into the machine and crank away!  This is one of the greatest ways you can “sneak” veggies into dishes and it’s fun and easy!!!  (Watch Video for more details)

For the Chiffonade of Romaine you will need one head of just the heart of Romaine lettuce.  Starting from the stem end,  slice as thin a ribbon of Romaine  that you can.  Reserve

To Serve, place 1 ounce of romaine at the bottom of a martini glass.  Hang a few strands of each kind of “Confetti” down the glass…

Spoon about 2 ounces of Kefir Sauce on top of the lettuce and then add about 3 ounces of the Oregon Pink Shrimp on top.. Garnish with the dill and parsley sprigs and lime wedge.  To compliment the acid and salt balance of this dish try pairing  with a sparkling beverage of your choice and ENJOY!!!  

How many Fruits and Vegetables do you Need?  An Interactive Guide based on your age, sex, and activity level…

What is what - when it comes to a cup of fruits and veggies?

Harvard School of Public Health on daily vegetable and fruit consumption

Silverado Resort

About Chef Peter Pahk

 Watch Silverado’s Executive Chef Peter Pahk make this Recipe on California Living with Aprilanne On-Demand NOW on CAInsider.com!

Get a taste of the good life at the PlumpJack Winery, Napa Valley, CA

How lucky are we in California to have the ability to use our outdoor spaces almost all year round for dining and entertaining pleasure!

So before you reach for the traditional outdoor fare to serve your guests why not treat everyone to a unique pairing…your favorite wine & BBQ!

A simple secret to creating perfect food & wine parings  is matching similar flavors and intensities.  Try pairing rich meats and sauces with  wines with similar qualities and intensities such as bold, rich red, and pairing fresh fish and poultry dishes with lighter sauces and flavors with your favorite whites or sparkling wine varieties.

Classic pairings  you can’t go wrong with are oysters and sparking wine, Crab Cioppino with a great pinot, and a New York Strip Steak with a good Cab - like the pairing we featured while visiting the PlumpJack Winery on California Living.

The recipe below is a great dish to make for a weekend get-together or an outdoor holiday party when the weather is right for enjoying some great Outdoor Living…Cheers!  Aprilanne

AS SEEN ON California Living with Aprilanne™

New York Steak with Spring Vegetable Couscous and Olive Salsa Verde:

A dish to go with Cabernet Sauvignon- Compliments of Former Exec. Chef, Kimball Jones, Carneros Inn, A PlumpJack Resort:

4 – 8 ounce New York Steaks
Kosher salt and freshly cracked black pepper

1 tablespoon tarragon
2 tablespoon parsley
¼ cup extra virgin olive oil
1 clove garlic minced
1 jalapeno roasted, skinned, seeded and diced
1 1/2 teaspoon capers, diced
1/2 anchovy, minced
1 teaspoon lemon zest
1 large green olive minced
lemon juice to taste

1 bunch asparagus, peeled and cut on a severe angle in 1 inch pieces
1 cup shelled English peas
Meyer lemon olive oil
1 cup couscous
1/4 teaspoon cayenne pepper

FIRST: Season the steaks with salt and pepper. Let sit out, covered, at room temperature. Start a medium size fire in a BBQ. Place a medium sized pot on the stove filled with water. Heavily season with salt and place over high heat.

SECOND: Chop the tarragon and parsley together and mix with the olive oil, garlic, jalapeno, capers, anchovy, lemon zest, and green olive. Add lemon juice to taste, a little at a time.

THIRD: Place the asparagus in the boiling water and cook for 1 minute. Remove from the water and drain. Toss in a bowl with meyer lemon oil and salt to taste. Add the peas to the water and cook until tender. Toss in a bowl with Meyer’s lemon oil and salt to taste. Reserve.

FOURTH: Bring 1 cup of water to a boil in a medium sauce pan. Add the couscous, stirring it in. Bring back to a boil. Turn the heat off and cover the couscous with a tight fitting lid. Let sit for 10 minutes. Remove the lid and fluff the couscous with a fork. Toss in the asparagus, peas and cayenne pepper. Season with salt and pepper and combine all of the ingredients.

NOW: Grill the steaks until medium rare (internal temperature of 120 degrees) about 10 minutes or so depending on the thickness of the steak. Let rest on a plate for 5 minutes.

THEN: Divide the couscous among 4 plates. Cut each steak in half on the diagonal. Place on top of the couscous and top with the salsa verde. Serve!