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Category Archives: Recipes

Purple Lox

Purple Lox

Recipe by Chef Tom Rummel This is a wonderfully flavoured, albeit a bit unusual,  cured salmon with an unusual look to it. Fantastic sliced and served with some simple accoutrements, or on a toasted bagel with some thinly shaved red onion and cream cheese. Purple Brine: 3 heads red cabbage 3 large red onion 12 Tbsp Kosher…

Ora King Salmon Dip

Ora King Salmon Dip

Recipe supplied by Chef Brandon Moore Ingredients: 2 pounds of Salmon ¾ cup of Mayonnaise 2 Stalks Celery ½ of a medium yellow onion 1 ½ ounces Pickled Jalapeno 1 Lemon (zest and juice) 2 Ounces Sour Cream or Crème Fraiche 2 Dashes Tabasco   Method: Liberally salt Salmon and let rest in refrigerator for…

Smoked Black Drum

Smoked Black Drum

Recipe supplied by Chef Chris Teneyck             Smoked fish dip 1 cup mayo ½ crème fraiche ½ cup cream cheese 1 Tbl Worcestershire 1 tsp crystal hot sauce 1 Tbl red wine vinegar 1 Tbl pickle juice 2 lemons (zest & juice) 2 stalks celery-chopped 2 Tbl chives-chopped ½ cup dill…

Redfish Curry

Redfish Curry

Recipe by Chef Charles Schlienger of Sway Thai Recipe yields 4 servings       Ingredients:                                                    Count Unit: Red Curry Paste 100 gram Garlic (chopped) 10 gram Vidalia Onion (diced) 200 gram…

A Grouper Dish

A Grouper Dish

Recipe supplied by Chef Chris Hight The FISH Two 8oz fillets of Grouper ½ cup semolina flour ½ teaspoon salt ½ teaspoon white pepper ½ teaspoon garlic granules ¼ cup clarified butter 1 tablespoon olive oil The SAUCE ¼ cup dry white wine ¼ cup chicken broth 1 teaspoon all purpose flour 3 tablespoons clarified…

Chimay Steamed Mussels with Pommes Frites and Garlic Aioli

Chimay Steamed Mussels with Pommes Frites and Garlic Aioli

Recipe from Chef Salum Serves 6 Ingredients 3 lbs of Prince Edward Island mussels, cleaned ½ cup of shallots, diced small ½ lb. butter 1 bottle of Chimay red beer or any dark beer salt and pepper to taste In a large pan, sauté the shallots with a little bit of oil, add the mussels,…

Blackened Cobia with Tomatillo Relish

Blackened Cobia with Tomatillo Relish

A Geraldine’s Recipe supplied by Sous-Chef Raymond Gogue _ Blackening Spice Rub 1 cup Black Peppercorns 1 cup Dill Seed 1 cup Ground Celery Seed 1 cup Dried Thyme 1 cup Dried Oregano 1 cup Granulated Onion 1 cup Granulated Garlic 2.5 tbs. Allspice 5 tbs. Salt 2 tbs. Chipotle Powder Grind everything into a…

Olive Crusted Branzini

Olive Crusted Branzini

Recipe by Chef Scott Curtis       Ingredients 2 ea. Branzini (scaled,gutted,filet) 1/4 c. Marble potatoes (quartered) 1/4 c. Snow peas (bias cut) 2 oz. Kalamata olives, split 1 c. Poached Tomatoes Egg yolks(H.B. Grated) Whole Eggs Olive breadcrumbs 1 sprig Dill, Fresh 1 tbl. Bacon Fat   Directions 1. Dip Branzini Filets in…