Recipes By Ray Garcia

Shrimp With Haba ñ ero and Ramps
• Shrimp 12 ea
• Ramps 1 pound (about 20) • Haba ñ ero 10 ea • Garlic, cloves 5 ea • Cider Vinegar 2 ½ cups • Water ¾ cups • Salt 1 T • Sugar 3 T • Onion, Julienne ½ cup • Serrano Chile, sliced 1 ea • Garlic Puree 1 T • Tequila, silver 3 oz • Cherry Tomatoes, peeled 2 cups • Lime Juice 3 oz • Butter 2 T • Cilantro, chiffonade ¼ cup • Salt and Pepper
Pickled Ramps and Haba ñ ero Recipe:

1. Clean ramps thoroughly to remove any dirt.
2. Separate the white part of the ramp from the green.
3. Reserve greens for later.
4. Add vinegar, water, garlic, salt, and sugar to a pot.
5. Simmer until all of the salt and sugar have dissolved.
6. Remove the stem from the habañeros.
7. Put the habañeros in a heat resistant container and pour the vinegar mixture over the top.
8. Allow the mixture to cool to room temperature then remove the chilies, add the ramp whites, and return to the stove.
9. Bring the vinegar back to a boil.
10. Simmer for one minute then remove from the heat to cool.
11. Pour the vinegar and ramps back over the habañero and let sit for at least 4 hours (overnight is ideal).
12. Once pickled, remove the ramp bottoms and habañeros and dice finely.

Finishing the dish:

1. Chiffonade the ramp greens.
2. Season the shrimp with salt and pepper.
3. Add 2 T of canola oil to a large sauté pan and heat on medium high until the oil begins to simmer.
4. Add the sliced onion and serrano chilies to the pan.
5. Sweat until the onions start to become translucent (you do not want color ideally).
6. Add the shrimp to the pan.
7. Once shrimp start getting a little color on one side, flip them and add garlic puree.
8. Cook for one minute then add the tequila.
9. Once flame has gone away, toss in the ramp tops to wilt, and then the cherry tomatoes.
10. Finish with butter, lime juice, and then cilantro.
11. Season with salt and pepper.
12. Check if more lime or tequila are needed.
13. Ready to plate.

Halloumi and Cactus Salad Ingredients:
• Halloumi, ¼" slices 4 oz
• Cactus, cleaned 3 each • Onion, very thinly sliced 1 cup • Serranos, sliced thin 3 ea • Lime juice 3 oz • Cilantro, chopped ¼ cups • EVOO as need • Salt and pepper to taste Recipe:

1. Marinate halloumi slices in evoo for at least 2 hours.
2. Brush cleaned cactus with evoo, season with salt and pepper and grill.
3. Once cooked and cooled, slice cactus very thin.
4. Drain off excess oil from the halloumi and sear on a griddle or pan until golden brown.
5. Allow the cheese to cool slightly, then slice in to thin strips.
6. Mix the cooked cheese and cactus together in a bowl with the remaining ingredients.
7. Allow the mixture to sit for about 30 minutes.
8. Adjust seasoning as needed.
9. Plate and garnish with wood sorrel (if possible) and peeled tomatoes.

1. Marinate halloumi slices in evoo for at least 2 hours.
2. Brush cleaned cactus with evoo, season with salt and pepper and grill.
3. Once cooked and cooled, slice cactus very thin.
4. Drain off excess oil from the halloumi and sear on a griddle or pan until golden brown.
5. Allow the cheese to cool slightly, then slice in to thin strips.
6. Mix the cooked cheese and cactus together in a bowl with the remaining ingredients.
7. Allow the mixture to sit for about 30 minutes.
8. Adjust seasoning as needed.
9. Plate and garnish with wood sorrel (if possible) and peeled tomatoes.

Rhubarb and Strawberry Agua Fresca Ingredients:
• Rhubarb 4 stalks
• Sugar 1 cups • Water 9 cups • Strawberries 8 cups • Lemon Juice 1 cup
Recipe:

1. Cut rhubarb in to 3" pieces.
2. Add rhubarb sugar and 1 cup of water to a pot.
3. Simmer until the rhubarb is soft, then strain.
4. Let the syrup cool to room temperature.
5. Add syrup, strawberries, and the remaining water to a blender.
6. Blend until smooth, then strain.
7. Add lemon juice as desired for taste.
8. Cool down and serve over ice.

For more information on chef Ray Garcia and Fig Restaurant, go to www.figsantamonica.com.