Blue Heaven Recipes

BLUE HEAVEN

Steps:

• Fill a shaker with ice cubes.
• Add ½ part amaretto.
• Add ½ part light rum.
• Add ½ part blue curacao.
• Add ½ part lime juice.
• Add 3 parts pineapple juice.
• Shake.
• Strain into a highball glass filled with ice cubes.
• Garnish with a maraschino berry.
• Garnish with pineapple.
• Garnish with pineapple.

BLUE HEAVEN'S YELLOWTAIL SNAPPER

Steps:

• For citrus beurre blanc, combine wine and juices in a pan and boil until reduced to 3 tablespoons, about 10 minutes.
• Add cream and simmer to about 1 1/84 cup and slightly thickened, about 2 minutes. Remove from the heat and whisk in 4 tablespoons butter. Season with salt and pepper, set aside and keep warm.
• Meanwhile, pour flour in a shallow dish and dip fillets in it to coat. Melt remaining butter in a pan and cook fillets, turning once, till fish flakes easily, about 8 minutes.
• Serve fish over a pool of beurre blanc with fried plantains, steamed fresh green beans and fresh corn.

BLUE HEAVEN

Steps:

• Add all ingredients to a cocktail shaker filled with ice.
• Shake vigorously.
• Strain into an ice-filled highball glass.
• Garnish with maraschino cherry and pineapple wedge.

BLUE HEAVEN SCALLOPS

Steps:

• This is an edited version of the original, but oh so yum! I used some Swanson's fat free broth vs. wine, mainly because it's what I had, and I added the capers because I like them!
• The trick is to use a VERY HOT pan to sear the scallops. I used the large sea scallops and I sprayed the pan with cooking spray first. Then you quickly add the garlic. When done quickly, it browns the scallops slightly and thus you get a brownish sauce to go along.
• Add the tomatoes, onion, mushrooms, capers which will cool down the pan so the scallops and garlic stop cooking.
• Cook for just a minute, add the wine or broth, stir it up to get the scrapings into the sauce (like clarifying?) and simmer for a minute or two.
• Remove from heat and add the butter slice, swirl it to finish the sauce.
• This is some good stuff fit for a very special occasion. I served with shrimp scampi, asparagus with hollandaise, and garlic bread which was a great way to enjoy all those flavors as dipping sauces.