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SAGO BLACKENING SPICE MIX |
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Ingredients:
8 oz. paprika 1 oz. onion
powder 1 oz. garlic powder 1 oz. cayenne powder 2 tsp. freshly
ground white pepper
2 tsp. black pepper
1 oz. basil leaves
1 oz. thyme leaves
1 oz. oregano
1 oz. kosher salt |
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CARIBBEAN
HOUSE DRESSING |
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Ingredients:
1/2 cup chili sauce pinch
salt pinch sugar 1/4 cup red wine vinegar 1/2 cup peanut oil
1 tsp. chopped garlic 1 tsp. chopped Italian parsley 1 tsp. chopped
fresh basil 1 tsp. chopped fresh thyme 1 tsp. chopped fresh cilantro
1 tsp. chopped fresh dill 1/2 tsp. diced jalapeno 1/2 cup chopped
beefsteak tomato 1/4 tsp. diced scotch bonnet peppers
Method.
Combine the chili sauce,
salt, pepper, sugar and vinegar in a mixing bowl. Slowly drizzle
in the peanut oil, using a wire wisk to emulsify. Gently fold
in the remaining ingredients. Serve over your favorite salad
greens. |
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PESTO |
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Ingredients:
1/2 bunch of parsley
1 bunch of fresh basil
3 Tbsp. lightly toasted pinenuts
1/4 cup parmesan cheese
juice of 1 lemon
1/4 tsp. salt
1/4 tsp. ground white pepper
1/4 tsp. chopped garlic |
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Method.
In a food processor or
blender, combine the basil, pinenuts, parmesan cheese, lemon
juice, salt, pepper, and chopped garlic. Puree until ingredients
are coarsely chopped. Slowly drizzle in the olive oil.
Serve with tomato slices
and fresh mozzarella cheese, or over your favorite salad greens,
with a few toasted pinenuts on top. |
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BLACK AND BLEU
(BLACKENED
CHICKEN SANDWICH) |
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Ingredients:
4 each, 5 oz. cleaned chicken
breasts
1/4 stick melted butter
8 oz. crumbled bleu cheese
4 Tbsp. blackening spices (1
oz. per breast) (see Sago Blackening Spice Mix)
Method.
Dredge the breast in clarified
butter or oil on presentation side, then in the spice mix on
that same side (not excessively, just enough to coat). In a red
hot, dry skillet, place the breasts spice side down. Cook on
that side until breasts are almost cooked through, and have achieved
a nice even black color. Flip and cook on the other side for
1 minute. Top each breast on the blackened side with 2 oz. of
bleu cheese. Remove from heat and serve inside a roll. |
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FISH SANDWICH CARIBE |
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Ingredients:
4, 5 oz. dolphin fillets
flour to dredge 1 avocado (split into 4 and each sliced into
a fan)
4 Tbsp. toasted, sliced
almonds 4 slices of Swiss cheese 4 toasted rolls
Method.
Dredge each fish fillet
in flour and top with a pinch of salt and pepper. Bake on a lightly
greased pan in 400P F oven for approximately 8 minutes. Top each
fillet with an avocado fan and 1 Tbsp. of toasted almonds. Cover
each fillet with a slice of Swiss cheese, then place back in
the oven for 1 minute to melt the cheese. Place each fillet on
a roll to form a sandwich. |
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LOBSTER SALAD |
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Ingredients:
2 10 oz. fresh lobster
tails 3 Tbsp. whole sweet butter, at room temperature 1 Tbsp.
chopped fresh garlic 2 ribs of celery, 1/2 inch diced 1/4 cup
red pepper, 1/2 inch diced 1/4 cup yellow pepper, 1/2 inch diced
Garnish:
2 papayas, skin and seeds
removed
4 lemon wedges
4 sprigs of fresh dill
Method.
Remove the lobster meat
from the shells and top with the softened butter and chopped
garlic. On a roasting pan, cook in a 400 F oven for 8?10 minutes.
Cool to room temperature and chop tails into 3/4 inch pieces.
Add the remaining
1/4 cup green pepper,
1/2 inch diced
1/2 cup sour cream
2 Tbsp. chopped fresh dill
1 Tbsp. lime juice
1/4 tsp. salt
1/4 tsp. ground white pepper
ingredients and toss
together. Chill for 1 hour. Serve a 4 oz. portion of lobster
salad atop of 1/2 of a fanned papaya. Garnish each plate with
a lemon wedge and dill sprig.
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CONCH CEVICHE |
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Ingredients:
1 lb. frozen conch steak,
thinly sliced
3 Tbsp. red bell pepper, 1/4 inch diced
3 Tbsp. green bell pepper, 1/4 inch diced
3 Tbsp. yellow bell pepper, 1/4 inch diced
4 Tbsp. red onion, 1/4 inch diced
I scallion, 1/4 inch diced
1/4 bunch fresh cilantro
Method.
Combine all of the above
ingredients in a mixing bowl and let marinate for a minimum of
3 hours. Divide onto 4 plates and
1 cup lime juice 1/2
cup red wine vinegar 1/8 tsp. scotch bonnet pepper 2 dashes Tabasco
sauce 1/2 tsp. salt 1 tsp. ground white pepper 3 Tbsp. olive
oil
garnish with lime wedges
and a sprig of cilantro.
*note: the conch steak
is much easier to slice when it is frozen. |
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TUNA SALAD |
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Ingredients:
16 oz. fresh tuna loin,
cooked to medium 3 Tbsp. fresh dill, chopped 1/4 cup mayonnaise
1/4 cup cornichons, chopped 1/4 cup Vidalia onion, chopped
Method.
Grill or bake the fresh
tuna loin until cooked to medium. Cool to room temperature. Coarsely
chop the tuna into chunks. Place in a mixing bowl with the
2 ribs of celery, chopped
1/4 cup capers juice of 1 lemon 1/4 tsp. salt 1/4 tsp. ground
white pepper
remaining ingredients
and toss together. Serve inside your favorite sandwich bread
or with tomato slices. |
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