Bon Appétit Recipes
We hope you will enjoy these recipes, selected just for you by our chef.
Appetizers & Meals
Eggplant Caviar (Serves 16)
Ingredients
2 onions, large finely chopped
4 eggplants, medium to large in size
8 Beefsteak tomato, skin removed and chopped
14 cloves of garlic, peeled and minced
1 cup olive oil
1 cup chicken stock (or bouillon)
1 cup tomato paste
2 tbsp brown sugar
1 bunch fresh basil, chiffonade
1 bunch fresh parsley, chiffonade
salt and pepper to taste
2 onions, large finely chopped
4 eggplants, medium to large in size
8 Beefsteak tomato, skin removed and chopped
14 cloves of garlic, peeled and minced
1 cup olive oil
1 cup chicken stock (or bouillon)
1 cup tomato paste
2 tbsp brown sugar
1 bunch fresh basil, chiffonade
1 bunch fresh parsley, chiffonade
salt and pepper to taste
10-15 Minutes – Prep Time
70 Minutes – Cooking Time
Directions
Preheat oven to 375 degrees and bake eggplant for 40 minutes. Let eggplant cool slightly and scrape the pulp into a bowl. In a pot or large saucepan, heat olive oil and brown garlic and onion. Then add the tomato paste, beefsteak tomatoes, chicken stock and eggplant pulp and slowly simmer for about 30 minutes. Remove from heat, finish with fresh herbs and chill until cool. Serve with pita bread, French baguette or your choice of favorite type of bread.
Preheat oven to 375 degrees and bake eggplant for 40 minutes. Let eggplant cool slightly and scrape the pulp into a bowl. In a pot or large saucepan, heat olive oil and brown garlic and onion. Then add the tomato paste, beefsteak tomatoes, chicken stock and eggplant pulp and slowly simmer for about 30 minutes. Remove from heat, finish with fresh herbs and chill until cool. Serve with pita bread, French baguette or your choice of favorite type of bread.
Strawberry Chicken Salad (Serves 2)
Ingredients
2 4 oz boneless, skinless chicken breasts
2 cups strawberries, cut in half
2 cups thinly sliced julienne of cucumbers – 2 inches long
2 cups thinly sliced julienne of carrots – 2 inches long
1 cup thinly sliced julienne of leeks (light green and white part only) – 2 inches long
1/2 cup thinly sliced green onions
1/2 cup chopped pecans
2 4 oz boneless, skinless chicken breasts
2 cups strawberries, cut in half
2 cups thinly sliced julienne of cucumbers – 2 inches long
2 cups thinly sliced julienne of carrots – 2 inches long
1 cup thinly sliced julienne of leeks (light green and white part only) – 2 inches long
1/2 cup thinly sliced green onions
1/2 cup chopped pecans
10-15 Minutes – Prep Time
10-12 Minutes – Cooking Time
Directions
Season chicken breasts with salt and pepper. Sauté in non stick skillet on medium heat for 4 minutes on each side. Place on plate and set aside. In large bowl, mix all dressing ingredients with a wire whisk for 2 minutes. Slice chicken breast into 1/4 inch slivers. Add chicken and all salad ingredients into the bowl with dressing and toss lightly. Serve or refrigerate until ready to serve (up to one hour ahead).
Season chicken breasts with salt and pepper. Sauté in non stick skillet on medium heat for 4 minutes on each side. Place on plate and set aside. In large bowl, mix all dressing ingredients with a wire whisk for 2 minutes. Slice chicken breast into 1/4 inch slivers. Add chicken and all salad ingredients into the bowl with dressing and toss lightly. Serve or refrigerate until ready to serve (up to one hour ahead).
Ingredients
1 tsp minced fresh ginger
3 tbsp balsamic vinegar
6 tbsp olive oil
2 tbsp soy sauce
Juice of 1 lemon
3 tbsp honey
Salt & cayenne pepper
1 tsp minced fresh ginger
3 tbsp balsamic vinegar
6 tbsp olive oil
2 tbsp soy sauce
Juice of 1 lemon
3 tbsp honey
Salt & cayenne pepper
Almond-Crusted Soft Shell Crabs with Melon Salad (Serves 2)
Ingredients
4 Soft Shell Crabs – cleaned
1 cup of Sliced Almonds
1 cup Flour
2 Eggs, beaten with 1/3 cup water
1 cup Peanut Oil
1 oz. Butter
Salt and Cayenne Pepper
Juice of 1/2 Lemon
4 Soft Shell Crabs – cleaned
1 cup of Sliced Almonds
1 cup Flour
2 Eggs, beaten with 1/3 cup water
1 cup Peanut Oil
1 oz. Butter
Salt and Cayenne Pepper
Juice of 1/2 Lemon
15-18 Minutes – Prep Time
8-10 Minutes – Cooking Time
Directions
Season crabs with salt, pepper and lemon juice. Dredge them gently, first in flour, then in the egg mixture and then gently in the sliced almonds. Heat olive oil in large skillet on medium high heat. Carefully, place crabs in skillet and saute until golden brown, for 3-4 minutes on each side. Discard cooking oil. Add the butter to the skillet. Let melt and toss the crabs gently. Place crabs on melon salad and serve.
Season crabs with salt, pepper and lemon juice. Dredge them gently, first in flour, then in the egg mixture and then gently in the sliced almonds. Heat olive oil in large skillet on medium high heat. Carefully, place crabs in skillet and saute until golden brown, for 3-4 minutes on each side. Discard cooking oil. Add the butter to the skillet. Let melt and toss the crabs gently. Place crabs on melon salad and serve.
Ingredients (for 8 crab cakes)
2 cups Cantaloupe Melon, diced in 1/2 inch pieces
2 cups Honeydew Melon, diced in 1/2 inch pieces
1 cup Red Pepper, diced very small
1/2 cup Green Pepper, diced very small
Juice of 1 lemon
1 Tbsp chopped Mint Leaves
2 cups Cantaloupe Melon, diced in 1/2 inch pieces
2 cups Honeydew Melon, diced in 1/2 inch pieces
1 cup Red Pepper, diced very small
1/2 cup Green Pepper, diced very small
Juice of 1 lemon
1 Tbsp chopped Mint Leaves
Directions
Mix all ingredients and chill for 30 minutes.
Mix all ingredients and chill for 30 minutes.
Seafood Gumbo (Serves 10-12)
Ingredients
1/2 cup Olive Oil
1 stick Butter
1 Onion, large, diced
2 Green Peppers, diced
1 Cup Celery
2 Garlic Cloves, chopped
2 Bay Leaves
1/2 tsp. Thyme
6 oz. Smoked Sausage, diced
1 Cup Tomatoes, diced
2 Tbsp Tomato Paste
3 Tbsp Flour
3 Qts. Chicken or Shrimp Stock
2 cups Okra, sliced
1 lb. Shrimp, 40-50 count, peeled
6 oz. Crabmeat
2 cups of Oysters with Liquid
1 Tbsp File Powder
2 Tbsp Kitchen Bouquet
Salt, Black Pepper and Cayenne Pepper to taste
1/2 cup Olive Oil
1 stick Butter
1 Onion, large, diced
2 Green Peppers, diced
1 Cup Celery
2 Garlic Cloves, chopped
2 Bay Leaves
1/2 tsp. Thyme
6 oz. Smoked Sausage, diced
1 Cup Tomatoes, diced
2 Tbsp Tomato Paste
3 Tbsp Flour
3 Qts. Chicken or Shrimp Stock
2 cups Okra, sliced
1 lb. Shrimp, 40-50 count, peeled
6 oz. Crabmeat
2 cups of Oysters with Liquid
1 Tbsp File Powder
2 Tbsp Kitchen Bouquet
Salt, Black Pepper and Cayenne Pepper to taste
20-25 Minutes – Prep Time
50-60 Minutes – Cook Time
Directions
Heat oil in a heavy-bottomed pot. Saute onion, green peppers, butter, celery, garlic, bay leaf and smoked sausage for 5-6 minutes on medium-high heat. Add salt, pepper and tomato paste, incorporating for 2-3 minutes. Stir in flour and add the stock, stirring continuously; add tomato and okra and bring to a boil. Reduce heat to a simmer for 30 minutes. Add shrimp, crabmeat, oysters and Kitchen Bouquet. Mix File powder with 1 cup very cold water in a small bowl. Stir into gumbo and cook for 15 minutes. Check seasoning. Serve with steamed rice and French bread.
Heat oil in a heavy-bottomed pot. Saute onion, green peppers, butter, celery, garlic, bay leaf and smoked sausage for 5-6 minutes on medium-high heat. Add salt, pepper and tomato paste, incorporating for 2-3 minutes. Stir in flour and add the stock, stirring continuously; add tomato and okra and bring to a boil. Reduce heat to a simmer for 30 minutes. Add shrimp, crabmeat, oysters and Kitchen Bouquet. Mix File powder with 1 cup very cold water in a small bowl. Stir into gumbo and cook for 15 minutes. Check seasoning. Serve with steamed rice and French bread.
Black Grouper with Mango Salsa (Serves 4)
Ingredients
4 6oz. Center Cut Pieces of Grouper
Juice of 1/2 Lemon
Salt and Pepper
2 Tbsp Olive Oil
1 oz. Butter
4 6oz. Center Cut Pieces of Grouper
Juice of 1/2 Lemon
Salt and Pepper
2 Tbsp Olive Oil
1 oz. Butter
15-20 Minutes – Prep Time
10-12 Minutes – Cooking Time
Directions
Preheat oven to 425 degrees. Season grouper with lemon juice, salt and freshly ground pepper. Heat a nonstick skillet on stove top with olive oil. Carefully place grouper in hot skillet. Brown for 3 – 4 minutes. Turn grouper and place skillet in middle of oven for 5-6 minutes until just cooked through. Turn off oven, discard olive oil and add butter to fish. Serve with Mango Salsa.
Preheat oven to 425 degrees. Season grouper with lemon juice, salt and freshly ground pepper. Heat a nonstick skillet on stove top with olive oil. Carefully place grouper in hot skillet. Brown for 3 – 4 minutes. Turn grouper and place skillet in middle of oven for 5-6 minutes until just cooked through. Turn off oven, discard olive oil and add butter to fish. Serve with Mango Salsa.
Ingredients
1 cup chopped Red Peppers
1/2i cup chopped Green Peppers
2 cups Diced Mango
1/2 cup chopped Red Onion
1 cup chopped Pineapple
1/4 cup finely chopped fresh Cilantro
1 Tbsp Lime Juice
Salt & Cayenne Pepper to taste
1 cup chopped Red Peppers
1/2i cup chopped Green Peppers
2 cups Diced Mango
1/2 cup chopped Red Onion
1 cup chopped Pineapple
1/4 cup finely chopped fresh Cilantro
1 Tbsp Lime Juice
Salt & Cayenne Pepper to taste
Directions
Combine all ingredients in a glass bowl and refrigerate for 1 hour.
Combine all ingredients in a glass bowl and refrigerate for 1 hour.
