Pelican Club Restaurant and Bar 312 Exchange Place New Orleans, LA Phone: 504-523-1504 Fax:504-522-2331   WELCOME|MENU|CHEF|RECIPES|MAP Recipe 1 Recipe 2 ASIAN SEAFOOD MARTINI 4 Servings INGREDIENTS FOR JICAMA SALAD: 1 Jicama 1/2 Red Bell Pepper 1/2 Yellow Bell Pepper 1 T Combined Mint and Cilantro, chopped 2 T Orange Juice 1/4 t Salt 1/4 t Cayenne Pepper Juice of 1/2 Lemon INGREDIENTS FOR ASIAN VINAIGRETTE: 1/4 c Canola Oil 2 t Sesame Oil 2 t Toasted Sesame Seeds 1 t Ginger, chopped 1 T Mint, chopped 1 T Cilantro, chopped 1 T Sugar 2 T Rice Wine Vinegar 2 T Orange Juice 1 T Lime Juice 1 t Salt METHOD: Julienne peppers and jicama in small strips. Add mint and cilantro. Toss and refrigerate. METHOD FOR ASIAN VINAIGRETTE: Combine above ingredients and refrigerate for one hour. TO ASSEMBLE: Use 4 large martini glasses. Place 1/4 of the jicama salad in bottom of each martini glass. Then place 1 tablespoon jumbo lump crabmeat, 3 jumbo shrimp with tails on (boiled and deveined), and 1 tablespoon chopped lobster tail meat. Spoon 2 tablespoons of Asian vinaigrette over seafood. Garnish martini with a lime wedge on martini glass rim, sliced avocado, sliced tomato, 2 Belgian endive leaves and 1 sprig cilantro. Serve “up”well chilled with a pair of chopsticks. © 2004-2007 Feeding Frenzy, Inc™ All Rights Reserved. For a truly unforgettable dining experience, visit Pelican Club Restaurant and Bar and remember to use your American Express Card.