"Recipes from the Chef's Kitchen"

Show 738

Lounge 201
201 Massachusetts Ave.
Washington, D.C. 20002

Angie Flores - General Manager

Latin Asian Tuna Ceviche

1)   4-6 oz. Fresh Tuna
2)   Sesame Oil
3)   2 tbs. Soy Sauce
4)   1 tbs. Fresh Cilantro
5)   1/2 tsp. Fresh Grated Ginger
6)   1/4 of one chopped small Red Onion
7)   Juice from 2 Limes
8)   Sesame Seeds for Garnish
9)   Scallions for Garnish

1)   Dice tuna into bite size pieces but make sure not to dice too small.
2)   In a separate bowl whisk all the other ingredients together.
3)   Use only a few drops of sesame oil because it is very strong and you don't want to over
       power the citrus flavor or the flavor of the tuna.
4)   Toss in the chopped tuna and combine all ingredients.
5)   Serve in a small chilled martini glass and garnish with scallions and sesame seeds.

Lounge 201 Fish Tacos

1)   4 Tilapia Filets
2)   1/2 Red Onion
3)   Olive OIl
4)   Hot Sauce (optional)
5)   Paprika
6)   Cumin
7)   Cayenne Pepper
8)   Kosher Salt
9)   Pepper
10) Corn Tortilla Shells/Tortillas
11) Shredded Lettuce
12) Guacamole
13) Lime
14) Jalapeno (optional)
14) Cilantro

1)   Season the filets of Tilapia with salt, pepper, cumin, paprika, and a pinch of cayenne pepper.
2)   Place the filets in a hot pan drizzled with olive oil.
3)   Brown filets on both sides with the side of a spatula until fish starts to break up.
4)   Add the diced red onion and the dice jalapeno if you like more heat.
5)   Season the onions and the jalapenos with salt and pepper.
6)   Saute until the onions and jalapenos become soft.
7)   Squeeze a couple of wedges of lime into the fish mixture and add the cilantro.
8)   Warm up the tortilla shells or the tortillas in an oven.
9)   Scoop a few spoonfuls of fish mixture into the shell and top with shredded lettuce and
10) Squeeze a bit more lime juice onto the tacos and a dash of hot sauce before serving.
11) Makes about 4 servings, 2 tacos per serving.

Tiramisu Tini

1)   1 oz. Van Gogh Espresso Vodka
2)   1 oz. Half and Half
3)   1/2 oz. Starbucks Coffee Liqueur
4)   1/4 oz. Spiced Rum (Captain Morgan is recommended)
5)   1/4 oz. Hazelnut Liqueur or Frangelico
6)   Crushed Lady Fingers and Vanilla Wafers

1)   Pour all ingredients over ice into a shaker.
2)   Shake until all the ingredients are mixed well and frothy.
3)   Rim a chilled martini glass with crushed lady fingers and vanilla wafers.
4)   Strain the mixture into the rimmed martini glass and enjoy.

City Limits

1)   2 oz. Absolut 100
2)   1 oz. Triple Sec
3)   1 oz. Black Berry Puree
4)   Fresh Juice from a Lemon and a Lime Wedge (or use Sweet and Sour Mix)
5)   Splash of Sprite
6)   Sugar (for the rim of the glass)

1)   Pour all the ingredients over ice into a shaker and mix well.
2)   For a matini, pour into a chilled martini glass with a sugar rim.
3)   To serve as a cocktail, pour into a Collins glass with a sugar rim.
4)   Garnish with a lemon and lime wheel.

In the Studio Kitchen with Angie Flores (left)
and Lindsey Gustin (right)

Good Eating!!!