LAS BRISAS DE MARISCOS (Seafood Enchiladas)

6 oz. bay scallops
6 oz. rock shrimp
4 oz. lobster meat
1 1arge green bell pepper, chopped
1 1arge red bell pepper, chopped
1/4 C. scallions, chopped
1/2 T. butter
Flour tortillas
6 oz. Monterey Jack cheese, grated

Preheat oven to 350ºF.

To sauté pan combine all vegetables with olive oil, sauté for 2 to 3 minutes. Add shrimp and lobster meat. Sauté for an additional 1 to 2 minutes. DO NOT OVERCOOK! Add wine to deglaze pan. Let reduce for 2 to 3 minutes. Add 1/3 cup reduced cream (reduce cream by cooking to a tacky state). Add butter and stir until melted. Remove from heat. Put a small amount of the mixture in the center of each tortilla and roll. Top with sauce. Cover with cheese and put in oven until cheese is melted.

Green Chili Las Brisas
3 T. olive oil
2 lb. diced pork
1 C. diced onion
1 T. finely chopped cilantro
1 T. minced garlic
2 T. chopped jalapeño
1 C. diced tomatoes
4 C. diced green chiles, canned or frozen
2 C. pork stock

In a large saucepan, sauté pork, onions, garlic, jalapeños and cilantro with olive oil until golden brown. Add stock, cilantro and green chiles. Simmer for 2 hours.

Lobster Bisque Sauce
1 shallot
1 clove garlic
1/2 C. white wine
1/2 oz. lobster base
1 C. water
1 C. whole whipping cream

In a saucepan add all ingredients, except cream, with one cup of water. Simmer until vegetables are tender. Purée and return to pan. Add cream and let simmer until sauce thickens.