1 tbsp Light Brown Sugar
2 tbsp Pawpaw puree
2oz Pawpaw infused Rum
Place the first three ingredients in a cocktail shaker and muddle together. Add about a cup of ice, the rum and place the lid on the shaker. Shake vigorously and pour entire contents into a rocks glass.
Watermelon, Mint & Watercress Salad
¼cup Sweet Mirin
¼tsp salt – Kosher
¼cup Rice Wine Vinegar
1 clove Garlic
½cup Extra Virgin Olive Oil
- Combine the watercress, mint, melon and red onion in a bowl and toss to mix.
- Place the first five ingredients of the dressing in another bowl and mix well. Slowly add the oil to the bowl until all is incorporated.
- Season with Salt and Pepper.
“I like this melon salad, because it’s summer all laid back with a little bite to it, just like the heat of summer. Juicy watermelon, mint and the bite of watercress is amazing together and the sweet mirin vinaigrette puts it altogether.”
Drunken Shrimp Cocktail
1cup Orange Juice
1cup Lemon Juice
½cup OYO Vodka
¼cup Extra Virgin Olive Oil
1 ½lbs Peeled & Deveined Shrimp – size 13/15
1 ½cups Fresh Cilantro – finely chopped and divided
1lg Red Onion – slivered and divided
- Combine the first five ingredients in a bowl and blend well. Whisk in the oil.
- Add the shrimp and half of the onion and cilantro. Let marinade for about two hours.
- Remove the shrimp from the marinade and place in a pot. Fill the pot with cold water and place on the stove over high heat. While shrimp is starting to poach, strain the onion and cilantro out of the marinade. Place it into another pot and bring it to just a boil.
- Remove the marinade from the heat and cool in your refrigerator.
- When the steam starts to roll across the top of the shrimp water, remove from the heat and drain. Place shrimp in ice water to stop them from cooking.
- Combine the shrimp with the chilled marinade and add the remaining onion and cilantro. Let sit in the marinade another 30 minutes before serving.
Serve the shrimp in shooter glasses with some of the marinade. Serves 8.
Pan Roasted Diver Scallop w/Oyster Mushrooms, Sunchoke Puree & Sweet Pea Vinaigrette
12ea U/10 Dry Diver Scallops – abductors removed if necessary
1lb Oyster Mushrooms – cleaned
½lb Sunchokes – scrubbed
2tbsp Fresh Chopped Herbs – Parsley, Rosemary, Thyme & Marjora
Extra Virgin Olive Oil
Butter – unsalted
Ground White Pepper
¼cup Sweet Peas
½cup White Balsamic Vinegar
2ea Garlic Cloves
1cup Extra Virgin Olive Oil
Kosher Salt & pepper
- Place the first four ingredients in a blender and blend on low speed for about 45 seconds.
- While the blender is still on low speed, add the oil through the lid of the blender in a slow and steady stream until all has been incorporated. Let blend for about 10-15 seconds after all the oil has been added. Season to taste.
- Scrub under warm water and put in a pot of cold water. Place the pot over medium heat and cook until the chokes are knife tender. About 45 minutes. Drain the water off as it will be fairly dark. Place the cooked chokes in a blender. Add two tablespoons of butter and a little bit of fresh water and puree on high speed.
- Remove from the blender and season to taste with kosher salt and white pepper. Keep warm.
- Place cleaned shrooms in a bowl and add the 2 tablespoons of herbs and about 3 tablespoons of oil. Toss to coat and place on a baking sheet and roast in the oven for 10 minutes at 350°. Remove from the oven.
- Place another sauté pan over medium-high heat and place a tablespoon of the olive oil in the pan. Season the scallops with salt and pepper (season only the presentation side of the scallops with salt, pepper both sides). Place the scallops in the pan and cook for about 3-4 minutes turning the fire down to medium. Turn when golden and cook on the second side for about 2 minutes longer.
- Add the mushrooms to the pan to reheat. Place some of the sunchoke puree in the middle of a plate. Place the mushroom on top of that and then the scallops on top of the mushrooms. Drizzle some of the vinaigrette around and over the scallops.
4 each Filet Mignon-6oz each
1 each Fresh Black Truffle-Fine Chopped
1 each Med. Shallot-Fine Chopped
1 clove Garlic-Minced
½ lb Unsalted Butter-Room Temperature
2 tbsp Chopped Fresh Herbs- Parsley, Thyme, Rosemary
1 tsp Truffle Oil
Preheat Oven to 400º
1. Place the butter in a mixing bowl and turn the speed to medium and blend until the butter is very pliable.
2. Add the truffle, shallot, garlic, herbs and oil to the bowl and mix long enough to combine and turn off.
3. Season the filets generously with salt and pepper.
4. In an over proof sauté pan over medium heat, place the filets in the pan and sear both sides. After turning the filets to the second side place the whole pan in the oven for about 10 minutes for a medium doneness.
5. When done to desired doneness, remove from oven and dollop some butter on top of each and place back in oven for about 30 seconds to start the butter melting.
6. Remove from pan and plate pouring the juices from the pan evenly over the filet.
Serve w/Duo of Roasted Vegetable, Red Skinned Potatoes & Roma Tomatoes
Herb Roasted Rack of Lamb
Racks of Lamb- 16-18oz/rack – Cut in half,
4 bones per half
Chopped Fresh Herbs -Parsley, Thyme, Rosemary, Chives
Preheat Oven to 400º
1. Place vinegar and sugar in a small pot and reduce to about 1/2 cup or until it becomes syrupy.
2. Preheat an oven proof sauté pan over medium heat. Season the lamb with the salt and pepper and generously with herbs. Place the lamb with the fat side down first for about 4 minutes. Turn and place the entire pan in the oven for about 10 minutes for a medium rare doneness.
3. When done remove from pan and let rest loosely covered with foil for about 5 minutes. This will let the juice circulate back into the meat.
4. Slice the racks between each bone and place on the plate leaning against the Asiago Polenta Cake and Julienned Vegetables. Drizzle the balsamic glaze and serve.
Cook the Polenta according to the package instructions making 2 cups of dry corn meal for the corn meal mush. When polenta is done, add Asiago cheese to taste and season with salt and pepper to taste. Place the mush in a sprayed 9×13 pan and place uncovered in the cooler until hard. Portion and reheat when the lamb is placed in the oven to roast.
Sautéed Pineapple w/Coconut Cream & Caramel in Phyllo
1 box Phyllo Dough-thawed
8 tbsp Butter -Unsalted-Divided in half
-Cored and chopped into small dice
1 Cup Shredded Coconut
-Divided ⅔ & ⅓ cups
2oz Parrot Bay Rum
2 Cups Milk
½ Cup White Granulated Sugar
7ea Large Egg Yolks
4 tbsp AP Flour
Preheat Oven to 375º
1. Lay the phyllo dough out on the table and cover with a damp cloth so it doesn’t dry out. One at a time lay one sheet of the dough out and spray with pan spray somewhat generously and then laying another sheet on top of it. Do this procedure until you have 5 or 6 layers. Cut the stacked sheets into 6 squares. Place them into sprayed mini tart pans or even large muffin pans, carefully putting them into the corners of the vessel.
2. Place the milk, half the sugar and 2/3 cup coconut in a saucepan over medium heat.
3. Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and mix to combine.
Roasted Red Pepper Linguini w/Sweet Peas, Wild Mushrooms, Baby Spinach, Cherry Tomatoes & Asiago Cheese tossed in Extra Virgin Olive Oil
½ lb Dried Rstd. Red Pepper Linguini
½ Cup Frozen Sweet Peas
1 lb Fresh Wild Mushrooms
-cleaned and cut down if large
12oz Baby Spinach
20ea Cherry Tomatoes-cut in half
Salt and Pepper
Extra Virgin Olive Oil
1. Cook the pasta according to directions on the package.
2. Heat a large sauté pan over medium heat and add about 2 tablespoons of the oil to the pan. Place the mushroom in the pan to sauté and caramelize about 5-7 minutes. Add the tomatoes, sweet peas and spinach and toss a couple of times, then adding the pasta when it is al-dente. Add another 2-3 tablespoons of oil at this point, season and serve with Asiago sprinkled on top.