Presented by Martin Maginley, Executive Chef,
Grand Lido Negril
Baby Mixed Greens with Grilled Chicken Tandoori With Mango Scotch Bonnet Dressing
Ingredients:
1 handful baby greens
4 oz. boneless chicken breast
Tandoori spice
1 oz. coconut milk
1 stalk of lemon grass root
1 small red onion (sliced)
salt & pepper to taste
2/3 cup mango puree (see below)
1/3 olive oil
1 teaspoon minced scotch bonnet pepper
1 teaspoon chopped cilantro
1 juice from a whole orange
1 whole lime
Directions:
Season chicken with salt and pepper, coconut milk and Tandoori seasoning.
Cut lemon grass into spears and place chicken on skewers. Place in cool
place and allow to sit for 2 hours. Place chicken on grill and cook for 3
to 4 minutes on both sides.
Making the Mango Dressing:
Place mango puree into a bowl and add oil. Add the scotch bonnet to the
dressing and the juice from a whole orange.
Presentation:
Place baby greens on a plate, chicken Tandoori on the side, and pour dressing
over top.
Spicy Lobster Peanut Nuggets
Ingredients:
2 lb. lobster tail
1 medium onion - diced
2 teaspoons chopped peanuts
Salt and cracked black pepper
2 teaspoons chopped thyme
4 tablespoons corn oil
4 whole eggs
1/2 cup four
1 tin coconut milk
Spicy Honey Dressing (see below)
Directions:
Remove lobster from the shell and cut into nuggets. Season with salt and
pepper. Add diced onions and thyme to the lobster, then place in coconut
milk. Whip eggs in a mixing bowl. Place shopped peanuts in flour;
add lobster to the flour and peanuts and place in a pan on medium high
heat. cook lobster on each side until golden brown, approximately 2 to 3
minutes on each side.
Directions for Spicy Honey Dressing:
1 cup honey
1 scotch bonnet pepper
3 whole limes
1 oz. soy sauce
1 teaspoon chopped parsley
In a small saucepan add chopped hot peppers and soy sauce. Add honey and
warm for 5 to 8 minutes. Squeeze in fresh lime juice and add chopped
parsley.
Presentation:
Place lobster in a dish and drizzle with spicy honey dressing.
Jerk Mashed Potato
Ingredients:
2 lb. Yukon Gold potatoes
4 tins coconut milk
1 stalk of lemon grass root
1 small onion - diced
1/4 lb. butter
Salt & pepper to taste
1/2 onion
1 teaspoon jerk seasoning
Directions:
Peel and cut potatoes in 1/4. Place in a bowl with coconut milk. Let
sit for 12 hours. Place potatoes and milk in a saucepan add the lemon
grass and cook until tender. Do not add salt to the potatoes. Drain
milk away from potatoes and reduce the remainder of milk. Mash the
potatoes until smooth. add butter, sautéed onions and jerk seasoning.
Coconut Shrimp Bruschetta
Ingredients:
1/2 lb peeled and deveined shrimp (16 to 20 count)
1/2 cup coconut milk
1 medium onion - diced
2 medium tomato - diced and seeds removed
2 cloves garlic
Fresh basil to taste
Salt and pepper to taste
1 tablespoon olive oil
1 oz. green scallion
Directions:
Cut shrimp into pieces; season with salt and pepper. Place olive oil in sauté
pan on medium high; add shrimp, garlic and green scallions. Cook for 2
minutes and remove shrimp. Pour coconut milk into sauté pan. Reduce
by half. Add back the shrimp to the pan. finish with tomatoes, basil
and taste for salt and pepper.
Presented by Martin Maginley, Executive Chef,
Grand Lido Negril
and Sam Choy, Hawaii's Culinary Ambassador
Mango & Spicy Shrimp Salad
Ingredients:
1 mango - diced
1 medium cucumber - diced and remove seeds
1 avocado - diced
1/2 red onion - diced
2 fresh limes for juice
Salt and pepper to taste
1 teaspoon dry jerk seasoning powder
1 red bell pepper - diced
1/4 cup olive oil
8 to 10 shrimp peeled and deveined shrimp (16-20 count)
1 bunch cilantro chopped
1 pinch fresh ginger
1 tomato - diced and remove seeds and skin
Directions:
Place all diced products into a bowl except the avocado. Dust shrimp with
the dry jerk seasoning. In a sauté pan, place a little olive oil and set
to medium high heat. Cook shrimp on both sides. Allow shrimp to
cool, then add to bowl. Add other ingredients. Mix well and taste
for seasoning. Add avocado at end and fold in.
Jerked Lobster Cheesecake
Ingredients:
1 cup fine dry breadcrumbs
3/4 cup freshly grated parmigiano-reggiano
4 tablespoons unsalted butter, melted
1 tablespoon olive oil
1 cup onion, finely diced
1/2 cup red pepper, finely diced
1/2 cup yellow pepper, finely diced
1 tablespoon garlic, minced
1 scotch bonnet pepper, minced
2 lbs. cream cheese, very soft
6 each large eggs
1 cup heavy cream
3/4 cup pepper jack cheese
1/2 cup green onions, thinly sliced
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon cayenne pepper
1/4 cup fresh parsley, minced
1 lb. lobster meat, jerked and diced
Salt and pepper to taste
Directions:
Combine breadcrumbs, parmesan, and melted butter in a bowl and mix well.
Press firmly into the bottom and up the sides of a 10-inch spring form
pan. Sauté and season the onions, red and yellow peppers in the olive oil
until soft. Add the garlic and cook until garlic is soft, remove from heat
and let cool. Beat the cream cheese until smooth, add one egg at a time,
mixing well after each addition. Add the cream, the pepper jack cheese,
green onions, hot sauce, Worcestershire, the cayenne and the parsley, and mix
well. With a rubber spatula, fold in the cooled vegetable mixture and the
cooked jerked lobster meat. Pour into the prepared spring form pan.
Bake in a pre-heated 350 degree oven until the cheesecake is golden brown on top
and the center appears nearly set (about 1-1/2 hrs). Remove from the oven and
let cool for 15 minutes. Run a sharp knife around the cake, careful not to
cut into the crust and release the sides but do not remove. Let cool for
30 minutes at room temperature. Cover tightly with aluminum foil and
refrigerate until chilled, at least 4 hours (best overnight).
Steamed Fish
Ingredients:
1 whole fresh island fish, 2 to 3 pounds
Ginger Pesto (see below)
1/2 cup peanut oil
Red pepper flakes
Green onion, for garnish
Cilantro, for garnish
Directions:
Score fish and season with salt and pepper. Steam fish for about 45
minutes.
Presentation:
Place whole fish on a serving platter. Heat peanut oil in a small pot and
pour over steamed fish. Top with ginger pesto and garnish with green onion
and cilantro. Great with hot rice!
Directions for Ginger Cilantro Pesto:
1 lb. ginger, minced
4 bunches cilantro, minced
3 lbs. green onion, chopped
4 oz. garlic, minced
1/2 gallon salad oil
Salt and pepper to taste.
Grind together garlic, ginger, cilantro, green onion. Then fold in salad
oil. Add salt and pepper to taste.
Ginger Basmati Rice
Ingredients:
1 cup Ginger Cilantro Pesto (see below)
2 cups chicken broth
2 cups basmati rice
Olive oil
Directions:
In a saucepan, sauté basmati rice and olive oil. Add chicken broth and
pesto and simmer for 20 minutes.
Directions for Ginger Cilantro Pesto:
1 lb. ginger, minced
4 bunches cilantro, minced
3 lbs. green onion, chopped
4 oz. garlic, minced
1/2 gallon salad oil
Salt and pepper to taste
Grind together garlic, ginger, cilantro, green onion. Then fold in salad
oil. Add salt and pepper to taste.
Tamarind Glaze Pork Loin
Ingredients:
8 oz. pork loin
4 oz fresh tamarind pulp
2 oz olive oil
1 medium onion
1 to 2 cloves garlic
1/2 teaspoon fresh ground pepper
1/2 crush chili pepper
6 oz pineapple juice
Directions:
Add onion, pineapple juice, garlic, tamarind pulp and chili pepper together in
blender. Season pork loin with salt and pepper. Add wet marinade to
the pork and let sit an hour. Clean off marinade and sear in pan over
medium high heat. Place in oven and cook for 20 minutes. Brush
marinade on the pork when cooking.
Cho Cho Slaw with Sweet & Sour Onions Tossed with Local Pepper Shrimp
Ingredients:
2 medium cho cho peeled and cored
1 red onion - sliced
Salt & pepper to taste
8 to 10 shrimp, peeled and deveined (16 to 20 count)
1 tomato, sliced - skin and seeds removed
2 tablespoons sugar
1 oz Jamaican Sunshine (see recipe below)
1 oz olive oil
1 tablespoon chopped parsley
Directions:
Slice cho cho into long slices. Blanch in hot salted water for 20 to 30
seconds. Refresh in ice bath, drain and put aside.
To make the Sweet & Sour:
In a hot sauté pan, add 1/2 olive oil, sliced red onions, sugar and
vinegar. toss for 10 seconds and remove from heat. Place in a bowl
and cover until cool.
To make the Pepper Shrimp:
In a hot sauté pan, add 1/2 olive oil. Add shrimp and salt and pepper.
Cook for 2 minutes then add Jamaican Sunshine.
To make the Jamaican Sunshine:
Use your favorite vodka and add sliced scotch bonnet peppers. Remove the
seeds from the peppers. Place in freezer until needed.
Presentation:
Place cho cho in bowl along with sweet and sour onions, tomatoes and chopped
parsley. Add salt and pepper to taste. Place shrimp over top.
Creamed Callaloo with Squid
Ingredients:
2 pounds calamari
3 pounds callaloo leaves
1 tablespoons Hawaiian salt
1/2 teaspoon baking soda
6 tablespoons butter
2 medium onion, diced
3 cups coconut milk
1-1/2 teaspoon salt
1 tablespoon sugar
Directions:
Wash callaloo leaves, remove stems and thick veins. In a pot, boil 3 cups
of water with the Hawaiian salt and baking soda. Add the leaves to the
boiling water and reduce heat. Simmer, partially covered, for 1
hour. drain, and squeeze out liquid.
Sauté onions and calamari in butter until the onions are translucent. add
the coconut milk, cooked callaloo leaves, salt and sugar. Simmer for 30
minutes.
Breadfruit and Sweet Potato Salad
Ingredients:
1 breadfruit (about 4 cups chopped)
4 medium sweet potatoes
2 cups shredded crabmeat
4 hard-boiled eggs, chopped
1/2 cup celery, minced
1/2 cup grated carrots
1/2 cup sweet onion, minced
1 tablespoon fresh dill, minced
2-1/2 cups mayonnaise
Salt and pepper to taste
Directions:
Peel breadfruit and sweet potatoes. Cut into 1-inch cubes. cook in
lightly salted boiled water until fork-tender. Cool.
In a large mixing bowl, toss all ingredients lightly to combine. Adjust
seasoning with salt and pepper, if necessary.
Presented by Sam Choy, Hawaii's Culinary Ambassador
Tasty Chicken Wings
Ingredients: 2-3 lbs. chicken drumettes or chicken wings
2 cups cornstarch
Salt and pepper to taste
Tasty Sauce (see below)
Directions: Salt and pepper chicken. Dust with cornstarch and pan fry until golden
brown.
Directions for Tasty Sauce: 3/4 cup shoyu
1/2 cup water
1 cup brown sugar
2 tablespoons minced garlic
1 tablespoon minced ginger
1 tablespoon roasted sesame
1 tablespoon sesame oil
Pinch of hot pepper flakes
2 tablespoons chopped green onions
Add ingredients to a large mixing bowl and mix until well combined. Drop
hot chicken in sauce and coat well. Remove chicken from the sauce and
serve immediately.
Presented by Mat Wolf, Executive Chef,
Gautreau's, New Orleans, LA
Risotto with Shrimp and Coconut Green Curry
Ingredients:
1 lb. peeled shrimp
1 cup coconut milk
1/3 cup green masala (see below)
1 lb aborio rice
1 qt. hot seafood or light chicken stock
1 cup white wine
1 bay leaf
1/2 yellow onion small diced
2 cloves garlic chopped very fine
1 bunch fresh cilantro leaves removed from stem
Directions: For the risotto: In a medium, heavy bottomed sauce pot over medium-high
heat, add 2 oz of vegetable oil, sweet onions and garlic until
translucent. Add rice and stir continuously for 2 minutes, then add the
wine and bay leaf, continue to stir, when the wine has evaporated add 1/4 of the
hot stock, continue to stir. Once the stock has evaporated, add 1/4 more
of the remaining stock and continue to stir. Repeat this process until all
the stock is gone and the risotto is creamy yet still has a slight crunch to
it. cover with plastic wrap and keep warm. For the sauce: Put the green masala and the coconut milk into a medium
sauce pot. Bring to just below a boil, reduce heat, and simmer for about 5
minutes, stirring occasionally. Add shrimp and cook for another 5 minutes.
Directions for the Masala:
1 teaspoon fenugreek seeds
10 green cardamoms
6 cloves
2 teaspoons ground turmeric
2 teaspoons salt
4 garlic cloves, crushed
2 inch piece of fresh ginger (finely grated)
2 pieces fresh pint
1 oz. fresh cilantro
1 green bell pepper (seeded & chopped)
1/4 cup cider vinegar
1/2 cup vegetable oil
4 tablespoons sesame oil
Soak the fenugreek seeds overnight. The next day, bruise the cardamom and
dry toast with the cloves for about 1-2 minutes, grind these spices to a powder
and add the turmeric and salt. Drain the fenugreek seeds and place them in
a blender with the garlic, ginger, mint, cilantro, bell pepper and
vinegar. Puree on high speed, slowly add oil, add dry spices and season
with salt and pepper.
Presentation:
Place 1 large spoonful of the risotto in 4 separate warm bowls, ladle some of
the coconut-shrimp around, and sprinkle with the fresh cilantro leaves and
enjoy!
Crab Spring Rolls with Spicy Sambal Dipping Sauce
Ingredients:
1 tablespoon peanut oil
1 teaspoon sesame oil
1 clove garlic - minced
1 red chili (seeded, and finely sliced)
1 red bell pepper - julienne
1 yellow bell pepper - julienne
1 carrot - grated on largest hole on box grater
1 cup mung bean sprouts
1 bunch green onions (cut long on the bias)
1 bunch cilantro leaves - rough chopped
1/2 inch piece ginger (grated)
1 tablespoon dry sherry or rice wine
1 tablespoon soy sauce
1 lb. fresh lump crab meat
12 egg roll wrappers
1 egg - beaten
Oil for frying
Directions:
In a large sauté pan over medium heat. Add peanut and sesame oil and sauté
garlic, ginger and chili for about 1 minute. Increase the heat to high and
add all the vegetables and sauté for a couple more minutes (until the
vegetables are a little bit softer). Add the sherry (or wine) and the soy
sauce and cook until the liquid has almost all evaporated.
Using a slotted spoon, transfer the vegetables to a separate bowl and allow to
cool.
Once cool, carefully fold in the crab meat and adjust the seasoning. Lay
the egg roll wrappers on a cutting board one at a time (they can dry out
easily). Spoon about 2 tablespoons of the filling on the wrapper going
diagonal. Then roll rightly upwards about 3/4 of the way up. Fold
the sides in and continue to roll. Egg wash the top lip and roll until
sealed. Repeat until all the filling is used or your nerves are
frazzled. Refrigerate until ready to use.
Heat enough vegetable oil to measure 2" up in your sauté pan and bring to
about 375 degrees. Fry spring rolls on each side until golden brown.
Remove from oil, drain on a paper towel and serve piping hot with the sambal
dipping sauce.
Directions for Sambal Dipping Sauce:
1 fresh red chili - seeded and chopped
2 cloves garlic - minced
4 tablespoons soy sauce
4 teaspoons lime juice
2 tablespoons honey
2 tablespoons hot water
Combine all ingredients in a blender, and puree until smooth.
Presented by Sue McCown, Executive Pastry Chef,
Earth & Ocean, Seattle, WA
White Chocolate Sauce
Ingredients:
1 lbs. white chocolate
2-1/2 cups cream
Directions:
Melt white chocolate
Scald heavy cream and cool to lukewarm before putting over white
chocolate. Whisk together and pour onto a full sheet pan. Refrigerate to set up.
Crepes
Ingredients:
6 oz. cake flour
6 oz. bread flour
2-1/2 oz. sugar
1/2 oz. salt
6 whole eggs
7 egg yolks
6 oz. butter, melted
3 cups lukewarm water
3 oz. brandy
Clarified butter
Directions:
Combine dry ingredients in a mixing bowl.
Beat whole eggs and yolks lightly. Stir gradually into dry
ingredients. Add butter, milk and brandy, mix until smooth. Let rest
1 hour.
Heat 6-7" crepe pan and brush with clarified butter (no nylon
brushes). Cover bottom of pan with batter by tilting and rotating
pan. Return excess batter to bowl.
The crepes should be very thin, but if bubbles develop, add flour. If
crepes are too think add some milk. If you are cooking many crepes do not
turn with spatula, it is faster to flip over into a heated big skillet and cook
longer. The second side only has to cook until it is no longer sticky; if
you cook it long enough to color it, it will be dry.
When crepes are finished, stack s that the second almost covers the first.
This will prevent drying and make it easier to pick up later.
Do not wash crepe pan but wipe with rag. With round cutter, stack 8 crepes
and cut to trim edges.
Jamaican Mango Fruit Compote
Ingredients:
3 mangos
2 tamarillos
2 papayas
1 can lychee nuts
1/4 cap sugar
Juice and zest of 1/2 lime
2 tablespoons simple syrup
2 tablespoons lemon juice
2 teaspoons cornstarch
Directions:
Blanch and peel the tamarillos and peel the papayas. chop the tamarillos,
papayas, and lychee nuts. Place all the ingredients in a pot and simmer
for 5 minutes. Slightly thicken the compote with a little cornstarch.
EZ Chocolate Truffles
Ingredients:
1/2 cup heavy cream
2 tablespoons unsalted butter
8 oz. chopped, semi-sweet chocolate PLUS 6 oz. for dipping
1/2 cup dutch-process cocoa powder, sifted
Directions:
1. Mix the cream and butter together in a saucepan. Place over
medium heat and bring to a full boil. Turn off heat.
2. Add 8 oz. of the chopped chocolate, and gently swirl the pan. Do
not stir. Allow to rest for 5 minutes.
3. After 5 minutes, whisk slowly to combine.
4. Transfer the mixture to a sheet pan lined with parchment paper and
refrigerate for 15 minutes.
5. Using a mini ice cream scoop or two spoons, form the mixture into
1-inch balls and place on the prepared sheets.
6. Chill until firm, about 10-15 minutes. While the balls are
chilling, melt the remaining 6 ounces of chocolate. After it is completely
melted, allow to cool slightly before continuing.
7. Place cocoa in small bowl. Remove the balls from the
refrigerator. Place a truffle in the cocoa and cover the truffle with
cocoa.
8. Using a fork lift out the coated truffle and place on the baking
sheet. repeat with the remaining truffles. Place back in the
refrigerator for 5-8 minutes to set.
Using Tempered Chocolate:
Using a fork, dip the balls without cocoa powder into the melted chocolate;
allow the excess to drip back into the bowl, give a gentle tap.
Lift it out and place on the baking sheet. Repeat with the remaining
truffles. Place back in the refrigerator for 5-8 minutes to set.
To Store:
Truffles may be stored up to one week in an airtight container.
Instructions: Preheat oven to 375 degrees. Melt butter in a sauce pot over low heat,
whisk in flour and milk and cook until it thickens. Stir in chocolate and
stir constantly until it's melted. remove from heat and add coffee,
vanilla, and half the granulated sugar. One at a time, add the egg yolks
while whisking constantly.
Butter a 2 - 2-1/1 quart soufflé or baking dish.
In a perfectly clean and dry bowl, whisk the egg whites to soft peaks and
gradually whisk in the remaining granulated sugar and continue to whisk until
the peaks stiffen. Gently fold the egg whites into the soufflé base and
pour into the prepared baking dish.
Bake for 35-40 minutes until the soufflé rises 2 inches above soufflé
dish. Dust with powdered sugar and serve immediately because the soufflé
will deflate in less than two minutes.
Frozen Passion Fruit Soufflé
Ingredients: 1-1/2 cup sugar
3 tablespoons cornstarch
1 envelope unflavored gelatin
1 cup water
2/3 cup lemon juice OR lime juice
3 each large egg whites
1/2 pint (1 cup) whipping cream
Directions: In large saucepan, combine sugar, cornstarch, and gelatin; add passion fruit
juice. Over medium heat, cook and stir until slightly thickened. Cool.
Chill over an ice bath. In small mixer bowl, beat egg whites until stiff
but not dry; fold into juice mixture.
In small mixer bowl, beat whipping cream until stiff peaks form; fold into juice
mixture.
Tape or tie 3 inches of waxed paper or foil "collar" securely around
rim of 1 quart soufflé dish or individual sake cups or ramekins. Pour
mixture into dish.
Freeze 6 hours or overnight. Remove "collar." Garnish with
whipped cream if desired.
Return leftovers to freezer.
Presented by Stephen B. Window, Executive Chef,
Roppongi, La Jolla, CA
Kung Pao Calamari with Peppers and Hazelnuts
Ingredients: 1 lb. calamari steaks (individually frozen)
2 qts. peanut oil for frying and sauteing
8 chili, dried whole
1/2 teaspoon ginger, finely chopped fresh
1/2 teaspoon garlic, finely chopped
1/2 teaspoon sambal chili paste
8 oz. kung pao sauce (see below)
2 oz. hazelnuts, blanched whole
1-1/2 cup shaoshsing wine
6 oz. white onion, diced large
8 oz. red pepper, diced large
2 tablespoons cornstarch mixed with 1/4 cup cold water
4 oz. green onion, sliced
8 springs cilantro
8 romaine hearts
Directions: Cut calamari into 1/2 x 1/2 inch cubes and dip into cornstarch.
Heat 1/2 quarts oil in large wok until it reaches 350 degrees.
Deep fry calamari until crispy
In separate wok, heat 1/4 cup peanut oil, add whole chilies and fry for 30
seconds
Add ginger, garlic, shaoshsing wine, and sambal. Stir for 30 seconds.
Add kung pao base, hazelnuts, white onion, peppers, and thicken with cornstarch
slurry. Finally, add green onions and calamari.
Toss both wok ingredients together and serve.
Garnish with cilantro and lettuce.
Directions for Kung Pao Sauce: 1 lb. sugar
2 cups white wine vinegar
1/4 bottle shaoshsing wine
2 cups soy sauce
Place sugar in wok and heat until it caramelizes. Be careful to not burn
sugar
Take off heat and allow to cool.
Once cooled, add wine slowly.
Place into a container and add soy sauce and vinegar.
Blackened Ahi Tuna Napoleon
Ingredients: 16 oz. fresh ahi
8 oz. dungeness crab meat
1/2 cup mayonnaise
2 tablespoons dijon mustard
1 teaspoon lite soy sauce
1 oz. blackening spice
4 oz. pickled ginger
1 package kiaware sprouts
1 carrot
4 oz. red cabbage
4 oz. daikon sprouts
2 oz. olive oil
Shichimi Spice Butter Sauce (see below)
Directions: Portion ahi into 3 oz. blocks, remove all of the blood line.
Cut the ahi blocks in half. combine crabmeat with mayonnaise, mustard and
soy sauce.
Mix well and place in center of ahi. Season with blackening spice.
Sear in hot pan and cook on both sides.
Remove from pan, cut in half. Place in center of plate. Surround
with the shichimi spice sauce. Garnish with julienne of carrot, daikon
sprouts and red cabbage.
Place pickled ginger in corner of plate and garnish with kiware sprouts.
Directions for Shichimi Spice Butter Sauce: 4 oz. finely chopped shallots
2 oz. white wine
1/2 cup heavy cream
1/2 lb. unsalted butter
1/4 teaspoon shichimi sauce
Juice from half of a lemon
Salt and pepper to taste
Add shallots and white wine to pan. Reduce until almost dry.
Add heavy cream and reduce by half.
Take pan off the heat, slowly whisk in the pan the cubed butter until
emulsified.
Occasionally place back on heat to bring to a warm temperature.
Do not boil or sauce will break.
Strain sauce and add shichimi spice and salt and white pepper. Finish with
lemon juice.
Keep warm.
Presented by Robert Fathman, Executive Chef,
Azure, Boston, MA
Tuna Tartar with Tamarind Vinaigrette
Ingredients: 1-1/2 cup tuna, hand chopped
Salt and pepper as needed
1/4 tamarind paste, seeded
2 teaspoons sesame oil
1 teaspoon grape seed oil
2 teaspoons sweet soy sauce
1 teaspoon balsamic vinegar
2 teaspoon yuzu
1 teaspoon rice wine vinegar
1 teaspoon sambal olek
1/4 cup shallots, chopped
1 teaspoon ginger, freshly minced
1 each orange, juice and zest
1/2 cucumber, small dice
1/2 rice wine vinegar
1 each lemon, juice and zest
1/2 cup sugar
1/4 cup slivered scallions
Directions: Mix all ingredients except the hand shopped tuna and the last five.
Taste, season, taste. This is the vinaigrette and can be made a day ahead.
Place the sugar, vinegar, lemon juice and zest in a non-reactive stainless steel
bowl and reduce until syrupy. Allow to cool and add the cucumbers and
scallions, taste, season, taste.
Mix the tuna with just enough vinaigrette to coat liberally. Using a ring
mold, fill nearly to the top with tamarind dressed tuna. Top off with the
cucumber "mignonette." Garnish with scallion curls, black sesame
seeds, mangoes and or crisp wonton crackers.
Halibut Ceviche, Coconut Lime Marinade
Ingredients: 12 each halibut slices, thin
1 can coco lopez
1-1/2 teaspoon sambal olek
1/2 cup lime, juice and zest
2 teaspoons vinegar
1-2 teaspoons sugar
1 teaspoon garlic, slivered
1/4 cup red onion, short sliver
1/4 cup red pepper, short sliver
Brown sugar to taste
Salt and pepper to taste
2 ripe avocados
1 teaspoon lime juice
1/4 teaspoon sambal
Directions: Bring the coco lopez, sambal, lime juice, vinegar and sugar to a boil, cook
for 8-12 minutes until nearly reduced by half.
Pour the hot mixture over the garlic, red onion and peppers. Allow to
steep and cool to room temperature. Refrigerate.
Place the avocado, lime juice and sambal in a blender, puree until smooth.
Scrape down sides and pass through a sieve if necessary. Season with salt
and pepper.
Marinade the slices of halibut for approximately 8 minutes. Lay three
slices out on a chilled plate, spoon a bit of "sauce" over the
fillets.
Garnish with a quenelle of avocado mousse and crisp wonton crackers.
Directions: Toss the shiitake mushrooms in olive oil, salt and pepper and roast in a
preheated 350 degree oven for about 6 minutes, until tender. Cut into
slivers.
Mix together the sesame oil, garlic, orange juice, lemon juice, soy sauce, rice
wine vinegar and sambal.
Make wonton "tacos" by cutting the wontons into circles, brushing with
sesame oil and baking inverted on a baguette mold at 350 degrees for
approximately 4 minutes. Allow to cool.
Coarsely chop the sea scallops, season with salt and pepper. Marinade the
chopped scallops with the sesame vinaigrette, shitake mushrooms and slivered
scallops for about six minutes. Place a small spoonful inside a
"taco" shell, prop up with a bit of rice flavored mashed potato salad,
garnish with micro greens.
Tomato and Ginger Seafood Stew
Ingredients: Olive oil as needed
1 cup red onion, minced
1/2 bunch green onion, slivered
2 teaspoons garlic, slivered
2 teaspoons ginger, minced
2 lbs. roma tomatoes
2 teaspoons jalapeno, minced
1/2 cup white wine
1 quart clam juice
2 lemons, juice and zest
2 oranges, juice and zest
1/2 teaspoon cayenne pepper
1/4 teaspoon cumin
1 each clove
1 teaspoon ground ginger
1 bay leaf
1 thyme bouquet
2 teaspoons vinegar
Directions: Sauté the onions in olive oil. Season with salt and pepper, cook
until translucent, add the garlic, ginger, roma tomatoes, jalapeno and slivered
green onions. Continue sautéing an additional 4-5 minutes.
Deglaze with the white wine allow to reduce by half, add the clam juice and
remaining ingredients. Bring to a boil and simmer for about 30-40 minutes.
Directions for Seafood: 20 each mussels
12 each clams
1 cup squid, tentacles and tubes
12 shrimp, peeled and deveined
2 cups firm fish, cubed
1/2 cup white wine
1/4 chopped parsley
In a heavy bottomed sauce pot, over moderate heat sauté the clams and mussels.
Deglaze with the white wine, add 2 quarts of the tomato-ginger, shrimp, fish and
squid.
Allow the clams and mussels to steam open, the fish to cook thoroughly.
Serve in large bowls with grilled bread.
Spicy Fried Rice
Ingredients: 1 tablespoon vegetable oil
1/2 cup bacon, diced
1/2 lb shrimp, cooked and chopped
1 cup round onion, diced
1/2 cup green onion, sliced
3 eggs
3 tablespoons oyster sauce
1 tablespoon soy sauce
3 tablespoons sambal, garlic chili paste
1/2 cup callaloo, chopped
6 cups cooked rice
Salt and pepper, to taste
Directions: Pour the oil in non -stick wok and sauté bacon for 2 minutes on medium-high
heat. Drain excess oil. Add shrimp and onion and sauté for 2 to 3
minutes. Add rice and sauté for another 3 minutes. Add oyster
sauce, soy sauce, sambal, callaloo, salt and pepper and sauté until rice
mixture dries.
Garnish with green onion.
Presented by Virginia Burke,
Home Cook & Author
Bite and Kiss (Jerk Shrimp with Soured Cream and Mango Salsa)
Ingredients: For the Shrimp 2 lb. jumbo raw prawns, peeled and deveined
2 tablespoons jerk seasoning
4 tablespoon olive oil
For the Salsa 1 red pepper, deseeded and diced
1 green pepper, deseeded and diced
1 vidalia onion or other sweet onion
1 celery stick, diced
1 firm mango, peeled, stoned and diced
For the Salsa Dressing 1/4 cup olive oil
2 tablespoons wine vinegar
Salt and pepper
For the Soured Cream Dip 4 tablespoons soured cream
4 tablespoons mayonnaise
1 tablespoon creamed horseradish
1 teaspoon lemon juice
Directions: Mix the prawns, jerk seasoning and oil together and set aside to marinate
for 1 hour in the refrigerator. While the shrimp is marinating, make the
salsa: combine all the diced ingredients together in a separate
dish. For the salsa dressing, mix the ingredients and stir into the salsa
ingredients. For the dip, mix the soured cream, mayonnaise, horseradish
and lemon juice together in a bowl and then chill until ready to use.
Pre-heat the grill to medium or light the barbecue. Grill the marinated
shrimp in batches for 2 minutes on each side. to serve, place the soured
cream mixture in center of a large platter. Arrange the shrimp around the
edge of the platter leaving space for a spoonful of the salsa in between.
Fancy Coleslaw
Ingredients: 1 cup shredded white or red cabbage
1 cup shredded carrots
1/2 cup chopped pineapple
2 tablespoons golden raisins
1/2 teaspoon deseeded and minced scotch bonnet pepper (optional) For the Dressing
2 tablespoons brown sugar
1 tablespoons white vinegar
1 cup mayonnaise (more or less according to taste)
Directions: To make the dressing, mix the sugar and vinegar together and then add the
mayonnaise and mix well. Toss all the ingredients together and chill
before serving.
Pick-up Saltfish
Ingredients: 8 oz. dried salt cod or herring (twice boiled, de-boned and flaked)
1 onion, finely chopped
1/2 scotch bonnet or chili pepper, deseeded and finely chopped
2-3 tablespoons finely chopped fresh parsley
1 sweet green pepper, deseeded and finely chopped
2 firm tomatoes, finely chopped
For the Dressing
Juice of 1 lime
2 tablespoons olive or vegetable oil
Freshly ground black pepper to taste
Directions: Place the prepared saltfish in a glass or ceramic bowl with all the
ingredients, except the tomatoes.
Mix the dressing ingredients and add to the bowl. Mix well. Cover
with cling film and place in the refrigerator overnight (ideally). If not,
let sit refrigerated for about an hour so the flavors can get a change to blend.
Just before serving, add the tomatoes, and gently mix all the ingredients
together. Serve with crackers or thin toasted bread slices.
