fbpx

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…

Pan Seared Blue Marlin Recipe

Pan Seared Blue Marlin Recipe

Pan Seared Blue Marlin and Littleneck Clams in Carrot Fennel Broth with Chickpeas, Chorizo and Garlic Wilted Kale  Recipe by Chef Chris Hillhouse   Sprinkle Kosher salt on both sides of fish. Add extra virgin olive oil to a hot sauté pan. Cook fish for 1 ½ minutes on the first side on high heat.…

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…