KMPH FOX 26 | Central San Joaquin Valley News SourceChef Ringler Cooks Tequila Marinated Prawns and Much More In The Great Day Kitchen

Summer Barbecues are around the corner, and Great Day has some great recipes to add to yours.

Chef Rob Ringler was live on Wednesday's show to cook up Tequila Marinated Prawns with Lime-Cilantro Sauce, Corn Cakes and Grilled Red and Yellow Peppers.

Ringler will also be on-hand to promote the upcoming opening of the "Embers Restaurant" at the Tenaya Lodge.

The restaurant opens this summer, and officials with the lodge promise visitors will find great  local, sustainable cuisine prepared to perfection by Tenaya's legendary culinary team. The Embers Restaurant offers an intimate upscale dining experience with a double-sided fireplace as the centerpiece.

You can make reservations at the restaurant by calling 888-514-2167 or visit www.TenayaLodge.com.

The Tenaya Lodge is located at is located at 1122 Highway 41 in Fish Camp, CA. You can call for reservations at 1-888-514-2167.

Here is Chef Ringler's recipes for those who wish to make them at home:

Tequila Marinated Prawns with Lime-Cilantro Sauce, Corn Cakes and Grilled Red and Yellow Peppers

Tequila Marinade

1 cup tequila

2 tablespoons Vietnamese chili paste

   or garlic chili paste  (see notes)

4 tablespoon olive oil

1 tablespoon chopped yellow onion

2 limes, juice only

Pinch of salt and pepper

Prawns

18 prawns (jumbo shrimp)

     peeled and deveined

Grilled Peppers

1 Yellow bell pepper

1 Red bell pepper pepper

Lime-Cilantro Sauce

½ tablespoon butter or olive oil

1 shallot, minced

2 limes, juice only

3 cups white wine

2/4 cup unsalted butter, cut into pieces

1 tablespoon chopped fresh cilantro

Corn Cakes

1 cup all-purpose flour

2 tablespoon cornmeal

1 egg

1 tablespoon chopped fresh cilantro

2 Jalapeno peppers, seeded and diced

1 tablespoon chopped green onion

1 ear fresh corn, cut from the cob

1 teaspoon baking soda

1 cup milk

Preparation:

1. Tequila marinade.  Mix all ingredients in a glass bowl. Add shrimp and marinate for 15-20 minutes
2. Prawns. Immediately prior to serving, grill shrimp for 3-4 minutes per side.
3. Grilled Peppers. Roast peppers over gas flame, on grill, or under broiler until charred.  Remove and discard peel, and membrane.  Cut into Julienne strips.
4. Lime-cilantro Sauce.  Heat ½ teaspoon butter or olive oil in a saucepan.  Add shallots and sauté until soft.  Add limejuice and wine, and cook until reduced by three fourths.  Add butter very slowly, whisking continually.  Stir in cilantro.  Salt and Pepper to taste.
5. Corn Cakes.  Combine all ingredients (mixture should resemble pancake batter).  Heat large, lightly oiled sauté pan over medium heat and ladle batter into pan, creating 3 inch.  Cook until golden brown, approximately 1 minute per side. 
6. Serving.  Place sauce in center of each plate, top with a corn cake, arrange 3 shrimp on each corn cake, and garnish with roasted peppers

Notes:

• Vietnamese chili paste and garlic chili paste can be found in most health food stores. Oriental markets, and large grocery store chains. Other red chili pastes can be substituted for Vietnamese chili paste.
• For those on restrictive diets, the lime cilantro sauce can be modified in two ways. One is to substitute margarine for butter. The other is to make a wine reduction sauce. Follow the original instructions but reduce the sauce by half omit the butter, then add remaining ingredients. This will have a stronger flavor than the butter sauce.