welcome back everyone
summer calls for fresh and light foods
to help beat this summer heat and oh
this looks delicious and Maurice Saeed
from owner or owner of Costa Pacifica
pardon me is here welcome thank you sir
good for you so what are we making this
looks really so today we have three
dishes on display but this is the one
that we're gonna focus today on this is
one of my favorite dishes before we get
going yeah but do you know what this is
offhand we tell what this thing is it is
coconut and you said it's a very young
so it has to be very young so it's
tendering sight so we can feel all the
insight when we're preparing the plate
so you cut off the outside and you're at
the top off yes so we take just a
regular yes then we take a spoon and we
just watch the trick is is just to kind
of correct down in there yes well it's
coming out of the thing and as many as
you can get you don't need to get all of
them out just because then when he gets
that old uh the rest of the stuff it's
easier to to to peel it off yes yeah I
like carving a pumpkin a little bit okay
that's perfect that's right no there yes
in here correct this is not like your
bag coconut is it correct no it's
different little flavors just very
tender
it holds a whole different texture yeah
different texture correct regular
coconut from a from what you buy in the
store like yes yeah so you get that out
of there correct and and then we're
gonna use this mix that he has octopus
fish ceviche and shrimp okay this just
goes all in all right yeah everything
goes there and then we use a mix of
veggies that has red onions a little bit
of a cilantro and cucumber and once it's
ready we use this this is prepared with
Clamato Valentina sauce and pepper lime
juice and salt okay we just use a little
bit of it just a little bit in there
yeah just to mix it all right place
located so it's in 1604 and Blanco on
the north side of 1604 and it's in a
shopping center called Ventura Plaza
okay is that the big one kind of on the
northwest corner there with everything
or is it across the street so on the
inside of 1604 okay okay right inside
1604 why do you say yes all right and
then this gets all put back here I do
the coconut like that love I mean the
way it's served is absolutely fantastic
perfect so we will do that and he is
plating that up we're gonna mix a little
cocktail here to go with it and
Angelique
Joan is here what do we make I am
alright we're making the avianna Costa
Azul margarita mm-hmm so I hope you like
tequila okay you're playing bartender
all right there you go grab that alright
we're gonna do one and a half ounces of
tequila good alright then we're gonna do
another ounce and a half of Blue Curacao
one two so it's gonna be nice and
colorful right yes very colorful
something that always tastes good in the
summertime exactly we got an ounce them
agave nectar that should be good
hopefully an ounce of lime juice one two
three and then we'll finish it off with
an ounce of peach schnapps how do you
remember all the recipe to this and this
is just one of many up shake it up all
right there we go
straight all right now we're gonna
strain it actually we're gonna strain it
into ah anything did this one don't this
don't get this confused with you here
we're gonna top this alright alright now
let's pop that top off and we pour dotty
and you can pour it in those two glasses
there we go perfect it matches the pool
it does and it's actually one of our
colors Pacifica one of our main colors
it's blue and you can grab a cherry and
have an eye and as they say put a cherry
on top
there we go give it a try okay thank you
very much Anjali all right so you we've
got it in the coconuts yes and the
cucumber on there you put a little boy
yes am I correct that if mahine
okay and then I just some garnishes to
make it look a little bit nicer and and
that's pretty much it yeah we again if
you'd like more information about Costa
Pacific and again it's over there at
Blanco and 1604 just head over to a sale
calm and click on the as seen on si
lives AB or defense good and it feels so
tropical eating it up
and the coconut like that thank you very
very much my Anjali
thank you very much