Chef's Recipes

Mark's Grilled Corn Chowder with B-Red Potatoes and Thyme 4 Portions at 8 ounces each, yields 32 ounces 1 cup (4oz) apple smoked bacon, medium dice 1 tablespoon garlic (finely chopped) 1 cup (4 oz) yellow onion 1 cup (4 oz) celery medium dice 1 cup (4 oz) B-Red Potatoes with skin on, medium dice 2 cups (12 oz) freshly shucked corn kernels {8 oz lightly of the corn pulsed lightly in Cuisinart or dice by hand} {Reserve 4 oz whole corn kernals for garnish} 1/2 tablespoon unsalted butter 3 cups chicken stock 2 cups heavy cream 1/4 - 1/2 teaspoon salt 1/4 teaspoon ground white pepper 1 tablespoon lime juice 1 tablespoon fresh thyme 2 tablespoons thinly sliced chives Method 1. In a medium sauce pan, over medium heat, sauté the diced bacon until crispy and golden brown. Remove bacon from pan and reserve. 2. To the bacon drippings, add garlic, yellow onions and celery. Stir occasionally. Sauté for 5 minutes. 3. Add potatoes and chicken stock. Bring to a boil and simmer for 5 minutes. 4. Add the processed 8 oz of corn to the simmering potato-onion mix. 5. Simmer for an additional 5 minutes. 6. Add Heavy Cream and bring to a boil, simmer for seven minutes. 7. Remove from heat, add thyme, lime juice and the crispy bacon; taste and adjust seasoning Cumin & Pumpkin Seed Dusted Red Snapper with Sautéed Spinach, Tequila Lime Sauce and Crispy Plantains Ingredients: Snapper 4 Fillets of 5oz Red Snapper Salt and Ground White Pepper 1/2 cup all-purpose flour 2 eggs lightly beaten 1 cup toasted Petitas (unsalted Pumpkin Seeds) 2 table spoon Cumin Seeds 8 tablespoons Canola Oil for Sautéing **To toast the Pumpkin and Cumin Seeds, place together on a flat baking pan, spreading evenly bake in a 350 degree oven until the seeds begin to pop and become lightly golden brown. Allow to cool completely before crusting the snapper. Tequila Lime Sauce 2 tablespoons lime juice 4 tablespoons tequila 2 tablespoons Heavy Cream 6 tablespoons softened unsalted butter 1 tablespoon freshly grated lime zest Salt and pepper to taste Sautéed Spinach 1lb cleaned and clipped spinach (or) 3lb fresh bunch leaf spinach 6 quarts of water 2 tablespoons salt 6 tablespoons (or) 2oz Extra Virgin Olive Oil 2 cloves minced garlic Salt and pepper to taste Five Spice Carrots 1/2 uniform size carrots (cello are the best) 2 cups of water Dash of salt 1/2 teaspoon Chinese 5 Spice Powder 1 tablespoon Olive Oil Plantains Garnish 2 Each green Plantains Oil for frying Salt and pepper to season Method Preheat Oven to 350 degrees Snapper Season the snapper with salt and pepper on both sides. Dress the presentation side only of the snapper into the flour, then lightly coat the flour sided fillet with the prepared eggs proceed by pressing the coated side of the snapper fillet into the toasted pumpkin seed mixture. Using a 10" sauté skillet, heat 1/2 of the canola oil (4 tablespoons) very warm. Place the crusted side of the snapper into the pan, lightly sauté until golden brown. About 1 1/2 - 2 minutes on each side. remove the fish from the pan and place into a baking dish. Repeat the process for the remaining fillets. For serving, finish the snapper in a pre-heated 350 degree oven for 8-10 minutes. Remove from oven and plate along with tequila lime sauce and sprinkle with lime zest. Sautéed Spinach Wash spinach in lots of water, strip each leaf of it's stem and the heavy vein that runs through the middle of the leaf. Bring salted water to a boil, add spinach and bring water back to boil. Lift spinach from the water with a long handled strainer. Put the spinach into Basin (ice bath) of cold water to stop cooking. When cool, put into a colander to drain then squeeze spinach to extract the water. For serving, in a large sauté pan over medium heat, add the oil and garlic. Heat to aroma, add the prepared spinach, stirring heat throughout. Season with salt and pepper. Serve. Five Spice Carrots Peel carrots, first peel one half and then turn carrot upside down and peel the other end. Trim off the tops. Slice at an angle, one inch in thickness. Boil in salted water for 8-10 minutes or until tender. Drain. Place the carrots in a mixing bowl, toss with the five spice powder and olive oil. Spread evenly on a baking pan and bake for 10 minutes in a 350 degree oven. Remove and serve. Plantain Garnish Peel away the skin of the green plantain, slice length wise, paper thin. Fry in a 350 degree oil until crispy. Remove from oil onto an absorbent paper towel. Season with salt and pepper. Garnish the snapper and serve.