Hors d'oeuvres & Desserts Served
On Tuesday evening, we hosted an event for Catherine Zeta-Jones & Michael Douglas with attendees such as the Premier of Bermuda, members of his Parliament, and members of the Senate and Congress.
Two of the recipes from their menu are featured below…
Bay Scallop Ceviche Served on Plantain Chips
1 Gallon Bay Scallops
Juice of 40 Limes
1 Red Onion, Minced
2 Poblano Chilis, Small Dice
1 Jicama, Small Dice
2 Mangoes, Small Dice
1/2 Cup Extra Virgin Olive Oil
Salt & White Pepper to Taste
Papaya & Cucumber Gazpacho with Avocado Chili Creme Fraiche
4 Ounces Olive Oil
2 Ounces Lime Juice
2 Liters of Papaya Puree
1 Case Hot House Cucumbers, Peeled, Seeded, and Chopped
2 Cups Orange Juice
1/2 Cup Honey
2 Green Tomatoes, Peeled & Seeded
2 Ounces Texas Pete Hot Sauce
Salt & White Pepper to Taste
Combine all ingredients in blender. Puree until uniform in color and texture. Chill and serve in individual shot-glasses.
Watermelon Cucumber Gazpacho with Blackberry Jalapeño Pico
5 Cups Chopped Seedless Watermelon
1 Medium Cucumber, Peeled & Seeded
1/2 Cup Orange Juice without Pulp
1 Ounce Olive Oil
1 Shot Texas Pete Hot Sauce
Juice of 1 Lime
Salt & White Pepper to Taste
1 Ounce Honey
Place all ingredients in blender and blend on high speed until uniform. Then cover and refrigerate for an hour.
1 Pint Blackberries
1 Jalapeño, Seeded & Sliced on a Bias
1/2 Bunch Mint, Picked
2 Scallions, Cut Thinly on a Bias, Both White & Green Parts
12 Red Grape Tomatoes, Halved
12 Yellow Grape Tomatoes, Halved
1/4 Red Onion, Small Dice
Juice of 1 Lime
1/2 Ounce Olive Oil
Salt to Taste
Gently toss ingredients together and spoon in the middle of bowl. Then pour soup mixture around it in bowl.
Stozzapretti with Pancetta & Spinach
May 12, 2009
1 Bunch Basil
4 Tablespoons Extra Virgin Olive Oil
3 Garlic Cloves, Peeled & Flattened
3 Shallots, Chopped
Salt & Pepper, to Taste
3 ounces Pancetta, small dice
1/4 Teaspoon Dry Crushed Red Pepper (optional)
1 Tub Cremini Mushrooms, Sliced or Button
1 (8 7/8 ounce) Package Dried Stozzapretti
3 Bunches Baby Spinach
2 Jars Marinated Tomatoes
1 Bay Leaf
1 Cup Freshly Grated Pecorino Romano Cheese, Plus Additional for Serving
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add pancetta and let brown, then add shallots and garlic, turning heat down to medium. When golden in color, add mushrooms and spinach – let cook about 2 minutes. Meanwhile, cook pasta in large pot of boiling, salted water with one bay leaf, until just tender but still firm to bite, stirring occasionally. Drain pasta and then add the pasta and tomatoes into the skillet. Season with salt, pepper, and pepper flakes to taste. Transfer to a large shallow bowl and garnish with cheese & basil leaves.
Lemon, Asparagus, & Crab Risotto
May 11, 2009
2 Tablespoons Butter
2 Cups Asparagus, Blanched, Cut into sixths on the bias
2/3 Cup Dry White Wine
1/2 Cup Heavy Cream
7 Cups Vegetable Stock (to not overpower the other flavors)
1 Tablespoon Olive Oil
1/8 Cup Peeled & Minced Shallots
2 Cups Arborio Rice
1/3 Cup Freshly Grated Grana Padano Cheese (or Parmesan)
Zest of 1 Lemon
1 Pound Jumbo Lump Crab Meat
1 ounce Truffle Oil
Salt & Pepper to taste
Bring stock to a simmer in a saucepan. In a deep, heavy, medium sized saucepan, heat oil and butter on medium low. Add shallots or onions and cook until soft, about 3 minutes. Add rice and stir to coat with butter and oil. Add simmering stock along with heavy cream, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 20 minutes. The rice should be just cooked and slightly chewy. Please keep in mind that you may not need all of the stock for this process. Next, fold in the cheese, lemon zest, then adding the asparagus and crab meat. When portioning in individual bowls, finish the top of each bowl off with the truffle oil.
Lobster Chinois Salad
May 11, 2009
Lobster Chinois Salad
6-8 Lobster Tails
Zest of 3 Lemons
8 Ounces, Olive Oil
3 Ounces, Cajun Seasoning
6-8 Teaspoons Butter
Salt & Pepper to taste
Begin by cutting the lobster tails in half down the middle, but not ensuring to not cut all the way through, keeping the tail as one piece. Then fold each tail open so that the flesh is exposed. Season with olive oil, lemon zest, Cajun seasoning, salt, and pepper. Then grill flesh side down, cross hatching the flesh. Turn over and lower the heat, adding a teaspoon of butter to each lobster.
1 Head Napa Cabbage, julienne
1 Head Romaine Lettuce, julienne
2 Cucumbers, julienne
2 Red Peppers, julienne
2 Carrots, fine cut with a mandoline
1 Bunch Scallions, cut fine on a bias, leaving 1/4 on each side
Combine all salad items in a bowl and reserve.
Honey Mustard Dressing (about 1 1/2 cups)
2 Tablespoons Pommery Mustard
2/3 Cup, Low-Fat Mayonnaise
1/4 Cup Honey
2 Tablespoons Dijon Mustard
2 Tablespoons White Vinegar
1/2 Cup, Toasted Sesame Seeds
1/4 Cup Chopped Parsley
1 Pinch Salt & Pepper
Combine all ingredients in a mixing bowl and mix well. Add dressing to the bowl with the salad items and add the lobster tails to the top of the salad.
3-4 Pounds Chicken Breasts, cleaned
1/4 Bunch Thyme, chopped
2 Lemons (Zest & Juice)
1 Teaspoon Coriander
2 ounces Olive Oil
Salt & Pepper to Taste
Heat oil on stove to a simmer and add lemon zest and turn off the heat making sure not to burn the zest. Let cool. In a bowl, add the cooled oil, coriander, chopped thyme, lemon juice and mix. Add the chicken to the mix, sprinkle with salt and pepper to taste, and let set for half an hour to marinate. Then grill until done but still moist.
1/2 Cup Honey
1 Vanilla Bean, split down the seam
1 Bunch Mint
5 Nectarines
1 Ounce Oil
Salt & Pepper to Taste
Heat honey up in pot, then turn off heat. Add vanilla bean and let steep 1 hour until cool. Cut nectarines into eighths and toss in bowl with oil and salt and pepper to taste. Grill on high heat, flipping once to grill each side. Put back in bowl and add honey-vanilla mixture and mint. Stir to incorporate honey and mint throughout.
Baked Crab Cakes
May 4, 2009
Baked Crab Cakes
1 Pound jumbo lump crab meat (white)
1 Egg yolk
2 Tablespoons Mayonnaise
2 Scallions, thinly cut at the bias
1 Lemon – zested
1 Pinch Ancho Chili Powder
1 Cup Corn-Flake Crumbs
1 Pinch Mustard Powder
1/4 Stick Butter
Salt & Pepper to taste
Clean crab meat, making sure to remove any shell pieces. Place mayonnaise and egg in a bowl and whisk together. Add mustard, chili powder, salt, and pepper. Fold in crab meat and scallions. Using a micro-plane or zester adding the zest of about 1/3 of the lemon. Using a 4 ounce scoop, scoop crab mix, leveling the mixture. Place in corn-flake crumbs and gently coat. Take corn-flake coated crab cakes and place them on a pre-greased baking sheet. Add a small dab of butter on top of each and bake in a 425 degree oven for 8-10 minutes until ready.
These crab cakes would go well with a tartar sauce or remoulade.
Burrata Mozzarella & Heirloom Tomato Salad
April 29, 2009
4 Balls Burrata Mozzarella, cut into fourths
6 Assorted Heirloom Tomatoes, cut into both large oblique chunks and thin circles
2 Bunches, Baby Arugula
1 1/2 ounces White Balsamic Vinegar
3 ounces Ranieri Olive Oil
Sea Salt (to taste)
Cracked Black Pepper (to taste)
Starting with the thin circles of heirloom tomatoes, place them flat on the plate and place each 1/4 piece of burrata on top of each tomato slice (4 to a plate). Take large, oblique chunks of heirloom tomatoes and place them in the center, tiered over each other. Drizzle vinegar and olive oil over the tomatoes and mozzarella quarters and top with sea salt and cracked black pepper.
Corona Lime Grilled Chicken
3-4 pounds of chicken breast, cleaned and cut into halves
1 clove garlic, minced
1/2 bunch cilantro, cleaned and chopped roughly
Juice of 3 limes
1/2 bottle of Corona brand beer
1 teaspoon Tabasco sauce
1 teaspoon chili powder
salt and pepper to taste
Combine all ingredients in a large bowl. Add chicken and let marinade for at least 1 hour. Then place chicken breast halves on grill, cross-hatch grilling both sides until 160 degrees.
Cojita Rubbed Corn
6 ears of corn
1/2 cup mayonnaise
3 chopped sprigs of oregano
4 oz. Cojita cheese, grated finely
salt and pepper to taste
Clean and cut ears of corn in half, blanching them for 3 minutes in salted water. (See blanching instructions below) Take mayonnaise, oregano, salt and pepper and mix them in a bowl. Add halved ears of corn and lather them in mixture. Then roll the halved ears of corn into the grated Cojita cheese and place on medium to high flame on the grill for 4-5 minutes.
Mango Cucumber Salsa
2 mangoes, diced finely
1 semi-peeled cucumber, diced finely (no seeds!)
1/2 red onion, diced finely
1 medium-sized jicama, diced finely
1/2 bunch cilantr, chopped finely
1 Jalapeno pepper, minced (no seeds!)
Juice of 1 lime
1/4 cup olive oil
salt and pepper to taste
Combine all ingredients in a bowl and mix. Let sit for 1/2 hour and then serve.
Hickory Grilled Salmon with Heirloom Tomato and Spring Onion Salad and Champagne Vinegar & Pomegranate Vinaigrette
April 23, 2009
Hickory Grilled Salmon
3 pounds of Salmon, cleaned and cut into 7 portions
1 small bag of Hickory Chips
Olive Oil
Fire up your grill, nice and hot. Coat salmon portions in salt, pepper, and olive oil. Sprinkle the hickory chips on the coals at the bottom of the grill. Place salmon on the grill and close the lid. Salmon will pick up hickory smoke as chips burn off. Grill salmon to desired temp and serve warm. Don’t worry about the hickory chips – they turn to ash.
Heirloom Tomato and Spring Onion Salad
5 colorful ripe tomatoes cut into 8ths
1 bunch scallions cut at a 1/2 bias (make sure you clean both ends)
1 bunch baby arugula, cleaned and dried
Mix tomatoes, scallions, and arugula and place fist-sized portion in the center of plate.
Champagne Vinegar & Pomegranate Vinaigrette
3 cups pomegranate juice
3/4 cup champagne vinegar
1/2 cup honey
2 cups olive oil blend (50% grapeseed oil, 50% olive oil)
Salt and Pepper to taste
Reduce pomegranate juice and honey down to 1 cup on medium heat. Let cool. Place reduction in blender, adding vinegar. Turn on high and slowly add olive oil blend. Season with salt and pepper and drizzle over salad.
