Casa Luis – Chef Luis Estevez

Marc Piperno, President

Et Week Media Group

Casa Luis Authentic Spanish Cuisine
1033 Jericho Tpke., Smithtown 631.543.4656
www.casa-luis.com

    Luis Estevez began his career after moving from Spain to
Brazil at the age of 15; where he owned and operated “Cafe Luis” 
for three years before deciding to come to the states in 1968.
    He worked at El Faro in Greenwich, New York for over ten years 
before partnering up and opening “Iberian” in Huntington Village. 
Thirteen years later, he moved to Smithtown where he opened 
“Casa Luis” on his own. 
    Unfortunately, on October 1, 2017, everything the Estevez family worked so hard to accomplish, literally went up in smoke when a car crashed into the restaraunt. Though damage was significant, as Mr. 
Estevez explained, it could have been a lot worse. 
     Today, Luis continues the family tradition by including his wife and daughter to help run the restaraunt alongside him. They have completely renovated the restaraunt and are proud of their remarkable return.  
    Celebrating 30 years of successful business; it is all due to the relationships they maintain with customers and the cozy atmosphere they provide to diners. 

Mariscada in Salsa Verde 
(Seafood in Green Salsa)

Ingredients:
1 Dozen Shrimp                 
1 Dozen Scallops
1/2 Dozen Mussels
1/2 Dozen Clams
Lobster Tails (optional) 
2 tsp. Olive oil
1/2 Large Onion chopped
2 Garlic Cloves minced
1 cup- Fresh Parsley Chopped
2 tbsp- White Flour
1/2 Cup- Sherry Cooking Wine
1 Cup- Seafood Stock
1  pinch- Sea Salt
method:

In a pan on medium heat, mix olive oil, onions, 
garlic, parsley and seafood together. Sauté 
mixture for 5 minutes on medium to high heat. 
Add flour and wine into mix and stir ingredients 
together until sauce thickens slightly, for about 2 
minutes. Add seafood stock and salt (pinch, or to taste).  Cover and lower heat to low medium, cook for about 15 minutes or until clams open. This dish is best when served over yellow rice and a glass of red wine.