Las Brisas de Mariscos (Seafood Enchiladas)

6 ounces bay scallops
6 ounces rock shrimp
4 ounces lobster meat
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1/4 cup scallions, chopped
1/2 tablespoon butter
Flour tortillas
6 ounces Monterey jack cheese, grated

Preheat oven to 350 degrees F.

To saut? pan combine all vegetables with olive oil, saut? for 2 to 3 minutes. Add shrimp and lobster meat. Saut? 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 tablespoons olive oil
2 pounds diced pork
1 cup diced onion
1 tablespoon finely chopped cilantro
1 tablespoon minced garlic
2 tablespoons chopped jalape?o
1 cup diced tomatoes
4 cups diced green chiles, canned or frozen
2 cups pork stock

In a large saucepan, saut? pork, onions, garlic, jalape?os 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 cup white wine
1/2 ounce lobster base
1 cup water
1 cup whole whipping cream

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