RACK OF LAMB WITH STONE GROUND MUSTARD
AND ROSEMARY SAUCE
4 racks of lamb, trimmed
1/2 cup olive oil
4 coarsely chopped garlic cloves
2 coarsely chopped shallots
1/4 tsp. salt 1/4 tsp.
ground pepper 1 Tbsp. fresh rosemary leaves
I Tbsp. finely chopped
1 Tbsp. finely chopped shallots
2 Tbsp. olive oil
1/2 cup Madeira wine
1/4 cup stone ground mustard
3 Tbsp. Dijon mustard
3 cups beef broth pinch of salt 1/2 tsp. ground pepper 2 Tbsp.
fresh, chopped rosemary
Combine all of the marinade
ingredients, and pour over the 4 racks of lamb.
Refrigerate, and marinate
for a minimum of 2 hours.
In a medium size sauce
pan, sweat the garlic and shallots in olive oil over low heat
for 5 minutes. Turn the heat to high and add the Madeira. Reduce
until about 4 tablespoons of liquid remain. Add the stone?ground
mustard, Dijon, beef broth, salt and pepper. Turn heat to low
and let simmer until 1 cup of liquid remains. If the sauce is
not at desired consistency, thicken with a slurry of 1 tablespoon
of cornstarch and water. Remove from the heat and stir in the
chopped rosemary. Set aside.
Slice each rack into
individual chops and grill to desired temperature over an open
flame. Divide the sauce evenly onto 4 plates and attractively
arrange the chops over top. Garnish with fresh rosemary sprigs.
AND GINGER MARINATED TENDERLOIN OF PORK
4 each, 7 oz. tenderloins
1 tsp. chopped garlic
1/2 tsp. five spice powder 1/4 cup soy sauce 2 Tbsp. rice wine
vinegar splash sesame oil
3/4 cup water 1 Tbsp.
chopped garlic 1 tsp. peeled and grated ginger 1 Tbsp. soy sauce
1/4 cup beef broth 1 dash five spice powder 1 dash sesame oil
2 tsp. rice wine vinegar 1 tsp. cornstarch
Mix all of the ingredients
together and pour over trimmed pork loins. Allow loins to marinate
for at least 30 minutes prior to cooking.
Heat water, beef broth,
garlic and ginger to a boll. Add the five spice powder and soy
sauce. Bring back to a boll. Add the sesame oil and rice wine
vinegar. Cook for 15 minutes. Remove from heat and strain through
a fine mesh sieve. Pour the strained broth back into the saucepan
and return liquid to a boil. Thicken with 1 tsp. of cornstarch
that has been dissolved into 3 Tbsp. water.
Remove pork tenderloins
from marinade and grill to desired doneness. Slice each loin
on a bias and arrange attractively on the plate. Top each loin
with 2 oz. of sauce and serve.
1/4 cup madras curry
1 cup all purpose flour
1 1/2 lbs. cleaned strips
4 oz. clarified butter
4 heaping Tbsp. diced
4 Tbsp. cream of coconut
2 sliced bananas
4 oz. dark rum
4 Tbsp. whole unsalted
butter (at room temperature)
4 Tbsp. toasted coconut
Combine the curry powder and flour and mix thoroughly. Dredge
the chicken strips in curry?flour mix and sieve the excess off
through a fine mesh strainer. Place the chicken strips in a hot
saute' pan with 4 oz. clarified butter. Saute' on both sides
until done. Drain off excess butter. Add the cream of coconut,
papaya and banana. Add the rum, and flambe' until the alcohol
burns off. Finish with the whole butter. Divide evenly onto four
plates and garnish each dish with 1 oz. of toasted coconut.
BROILED LOBSTER TAIL
4each, 9-10 oz. fresh lobster tails
2 oz. clarified butter
2 oz. garlic herb butter
(see recipe below)
Place lobster tall with
the soft belly side down on cutting board with the tall end away
from you. Using sharp kitchen shears, cut through the shell down
the middle of the tall. At this natural end point, make two cuts
to the right and left of the center cut, again through the shell,
to form a "T". Turn the tall around (so that the exposed
lobster meat is away from you) and, grasping the shell with both
hands, thumbs at the center cut, gently crack the shell open,
exposing the meat within. It is now possible to pull the meat
from its shell without completely disconnecting it, allowing
you to cook and serve the lobster atop its attractive shell.
Gently pull the meat from the shell until you reach the "T"
in your cut. Here, the shell will naturally close on itself,
allowing the meat to rest, still attached, on top of its shell.
Very carefully, butterfly the tail so that the thickness is relatively
even throughout and spread the tall meat open like a book over
the shell. Fan open the tail fins of the shell for both balance
and eye?appeal. Place the tail in a broiling pan, brush the meat
with melted butter and pour in water to 1/2". Place in preheated
375 F oven and cook for 10-15 minutes or until the meat is just
slightly browned around the edges and the meat is thoroughly
cooked and no longer opaque. Slather with garlic herb butter.
GARLIC HERB BUTTER
8 Tbsp. whole unsalted
4 cloves garlic
1 small shallot
pinch of fresh thyme
pinch of fresh parsley
pinch of fresh basil
pinch of fresh dill
3 Tbsp. lime Juice
dash of Tabasco
pinch of salt and pepper
Combine the garlic, shallots,
thyme, parsley, basil and dill in food processor or blender.
Blend on high speed, and slowly add the lime juice until it is
thoroughly blended. Fold into the softened butter and whip with
wire whisk until fluffy. Add Tabasco, salt and pepper to taste.
4 grouper fillets (6
Shrimp and Lobster Butter
1/4 lb. unsalted butter
1/8 cup onions, finely chopped 5 each (13?15 count) uncooked
shrimp, chopped 1 (9 oz.) uncooked lobster tall, chopped 2 Tbsp.
all-purpose flour 3 Tbsp. clam stock 2 cups heavy cream pinch
of cayenne pepper 4 Tbsp. sherry pinch of salt pinch of pepper
pinch of paprika
6 Tbsp. unsalted butter
6 Tbsp. chopped Spanish onions
6 Tbsp. chopped carrots
6 Tbsp. chopped celery
1 1/2 Tbsp. fresh thyme (leaves only)
1/4 cup sherry 6 Tbsp.
clam reduction 3/4 cup chopped shrimp pinch of salt and pepper
1 1/2 cups plain breadcrumbs
Shrimp and Lobster Butter
In a heavy saucepan,
melt 1/2 of the butter and saute' the onions until they turn
translucent. Add the shrimp and lobster. Saute' until pink. Add
the flour and saute' for three minutes. Add clam stock and the
remaining butter. Slowly pour in half of the heavy cream while
stirring. Then add the cayenne pepper, and when it begins to
thicken, add the remaining cream. Finish with the sherry and
season with a dash of salt and pepper.
In a heavy stock pot,
saute' the onions, carrots, celery and thyme in the butter until
the onions are translucent. Add the shrimp and clam reduction
then saute' until the shrimp are pink. Add the sherry, salt and
pepper. Remove from heat and stir in the breadcrumbs until all
of the liquid is absorbed and it can be formed into balls that
are tacky, but will not fall apart.
First, cut a piece of
grouper to an individual 6 oz. serving. Be sure that there are
no bones in the fillet. Make a vertical cut down the center of
the fillet to 1/4 inch from the bottom, being sure not to cut
through the fillet. To form one large pocket, make two horizontal
cuts on the inside on either side of the first cut. Stuff this
pocket with 4 oz. of grouper stuffing. Place in a broiling pan
and fill with 1/2 inch of water. Add a Tbsp. of butter. Place
in a preheated 375 F oven for 10?15 minutes or until the stuffing
is golden brown and the fish is thoroughly cooked. Transfer to
a plate and spoon on the shrimp and lobster butter cream sauce
to cover. Serve immediately.
SNAPPER MACADAMIA WITH MANGO BUTTER SAUCE
4 each, 7 oz. fish fillets
1- 1/2 cups finely ground
8 oz. clarified butter
salt and pepper to taste
Mango Butter Sauce:
2 (large) ripe mangos,
peeled and pitted
1/4 cup fresh squeezed
1 Tbsp. chopped shallots
3/4 cup dry sherry
1 stick unsalted butter
2 tsp. rice wine vinegar
1/4 tsp. salt
1/4 tsp. ground white
In a medium pot over
medium-high heat, reduce sherry, shallots, salt and pepper until
almost all the liquid has evaporated. While liquid is reducing,
puree the mango with the orange juice and rice wine vinegar in
a blender or food processor until very smooth. Add the puree
to the remaining liquid and reduce the heat to low. Reduce this
mixture slightly. Whisk in the butter, a small amount at a time,
until the butter is fully incorporated into the sauce.
Press the ground macadamia
nuts evenly onto one side of each fillet. Ladle the clarified
butter into a saute' pan and place the fish in the pan, nut?crusted
side down. Saute' over low heat for approx. 2-3 minutes or until
nuts have just started to lightly brown. Flip the fish over in
the pan and finish in a 400 F oven until done. (Cooking time
will be 8-12 minutes.)
Divide the mango butter
sauce evenly onto 4 plates. Place a fillet on top of the sauce
and garnish with fresh basil sprigs.
POMPANO IN ISLAND SPICES
WITH DATE, RUM AND COCONUT MILK SAUCE
4, 7 oz. African pompano
12 medium dates, pitted
1 1/2 cups dark rum
10 oz. coconut milk
I Tbsp. whole butter
1/2 tsp. madras curry
1/2 tsp. allspice
1/2 tsp. cardamon
1/2 tsp. coriander
1 tsp. cinnamon
1/2 tsp. fennel
1 tsp. 5 spice powder
1/2 tsp. crushed red
1/2 tsp. salt
1/2 tsp. white pepper
1/4 tsp. powdered ginger
1/8 tsp. nutmeg
1/4 tsp. clove
Pit dates. Combine dates
and rum in medium saucepan. Cook dates over high heat for 10
minutes, flambe' the rum until all the alcohol is burned off.
Remove from the heat. Combine date?rum mixture, coconut milk
and butter in a food processor and blend until smooth.
Combine all ingredients
for the spice powder together and mix well. Place a 7 oz. fillet
of African pompano presentation side down into the spice mix.
Grill the pompano spice side down on a hot, clean grill. When
cooking is halfway complete, flip fish and complete cooking.
When the fillet is completely cooked, remove from the barbeque
Place each fillet on 1/4 of the date rum sauce and serve.
4 each, (6 oz. each)
marinated boneless salmon steak
1 lb. cleaned spinach
8 oz. saffron butter
1 cup olive oil
6 cloves coarsely chopped
5 bulbs coarsely chopped
pinch of salt and pepper
Saffron Butter Sauce:
1 Tbsp. chopped shallots
1 cup white wine
1/4 lb. unsalted butter
In a clean medium?sized
saute' pan, add shallots, white wine and saffron and reduce over
a medium flame. When approx. 2 Tbsp. of the liquid are remaining,
remove from heat. Cut butter into thin slices and whip into the
liquid in the saucepan one piece at a time, taking care to make
sure sauce remains at a constant temperature, just slightly warmer
than your body temperature. If sauce becomes too hot or too cold,
it will break. When all the butter is whisked in, hold sauce
in an area where it can remain at a constant room temperature.
Marinate salmon 1?2 hours.
Remove from marinade and wipe off excess. Grill the salmon on
a very hot clean grill to desired doneness. (We prefer medium.)
Hold in a warm area. Saute' spinach in 1/4 oz. olive oil just
until it begins to wilt. Divide spinach evenly onto four plates.
Top each plate with a salmon fillet and 1/4 of the saffron butter
SESAME CRUSTED TUNA WITH THAI SPICED
4 each, 8 oz. tuna steaks,
1 inch thick
1/2 cup sesame seeds
2 oz. peanut oil
1/4 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup sesame oil
juice of 1 lemon
1 tsp. honey
1 tsp. crushed red pepper
1/2 tsp. Chinese 5 spice
1/4 tsp. white pepper
2 dashes of Tabasco
1 lb. bucatini, cooked
to al dente
1 European cucumber,
peeled, seeded and sliced thinly on a bias
1/2 lb. shiitake mushrooms,
3 scallions, sliced thinly
on a bias
1 red pepper, diced
2 Tbsp. sesame oil
Combine the soy sauce,
rice wine vinegar, lemon juice, honey, crushed red pepper, 5
spice powder, white pepper and Tabasco. Slowly drizzle in the
sesame oil while stirring constantly with a wire whip. Reserve
1/4 cup of the dressing for topping the prepared fish. Set aside.
Salute the shiitakes
in the sesame oil for 2 minutes over medium heat. Place the cooked
and cooled bucatini into a bowl with the cooked shiitakes, cucumber,
red pepper and scallions. Toss together with the dressing, and
marinate for 2 hours.
Divide the sesame seeds
evenly into 4 portions Coat one side of each tuna steak with
an even amount of sesame seeds. Saute' the tuna, sesame crust
side down, in 2 oz. of peanut oil over medium heat for 1 minute.
Flip the tuna onto the other side and continue to cook over medium
heat until the fish is cooked to your liking.
Divide the noodles evenly
onto 4 plates.
Top each plate with a tuna steak and drizzle the reserved sauce
over the top of each fillet. Garnish with fresh herb sprigs.
4 each (7 oz. each) fresh
All-purpose flour to
1/2 cup diced honeydew
1/2 cup diced cantaloupe
2 whole bananas, sliced
1/2 inch thick
6 Tbsp. whole unsalted
1/4 cup dark rum
1 whole kiwi
4 whole strawberries
juice of 2 limes
1 Tbsp. fresh chopped
salt and pepper to taste
1 oz. cream of coconut
2 Tbsp. clarified butter
Medium dice honeydew
and cantaloupe. Peet and slice kiwi and bananas. Slice strawberries.
Set aside. Dredge snapper in flour, remove and shake off excess.
In a hot skillet, saute' snapper in the clarified butter on presentation
side first until golden brown. Flip snapper and cook for an additional
minute or until completely cooked. Remove snapper from pan and
drain off excess clarified butter. Add whole butter to pan and
heat with diced cantaloupe and honeydew. Add dark rum and flambe'
until alcohol is burned off. Add lime juice and cream of coconut.
Cook melon slightly (2-3 minutes.) Bind sauce with a little sifted
flour (1 tsp.) then remove from heat. Add kiwi, strawberries
and bananas, mix well. Serve 1/4 of the sauce over each of the
WAHOO IN SEAWEED CRUST WITH BUTTERNUT SQUASH AND LIME SAUCE
7 oz. fresh wahoo fillet
1/4 oz. arame seaweed
1/4 oz. wakame seaweed
1/4 oz. hijiki seaweed
1 small butternut squash
2 cups chardonnay
1/4 lb. whole unsalted
1/2 cup lime juice
kosher salt and white
Peel, seed and cube the
squash. Poach the squash in 2 cups of chardonnay until soft.
Puree in a food processor until smooth. Add the lime juice. Blend
in the butter, one piece at a time. Season to taste with salt
Grind together the three
seaweeds in a spice grinder or coffee mill. Press the wahoo fillet
into this seaweed mix on presentation side only. Saute' the wahoo
in 1/4 oz. clarified butter on presentation side first. Continue
to saute' until wahoo is half cooked, then flip wahoo and finish
cooking. Serve immediately on top of squash and lime sauce.
COBIA WITH BLACK-EYED PEA and CORN SALSA & AVOCADO AIOLI
4, 7oz. fresh cobia fillets
4 Tbsp. cornmeal
1/2 cup buttermilk
8 Tbsp. avocado aioli
(see Sago's recipe
on previous page) clarified butter
4 large ears of corn
(about 1 cup of kernels) 1 1/2 cups of dried black?eyed peas
1 1/2 quarts water for dried peas 1 medium red onion, finely
1 medium red pepper,
finely diced 1 medium green pepper, finely diced 1/4 bunch cilantro,
chopped juice from 2 limes salt and pepper to taste
Soak the black-eyed peas
in water for 3 hours. Cook peas in remaining liquid until tender,
approx. 30 minutes, adding more water if necessary. Remove from
liquid and cool. Soak corn in husks in water for 30 minutes.
Remove from water and roast over an open flame (stove top or
grill) turning occasionally, until kernels are tender, approx.
1 hour. Roasting time w vary, depending on the strength of the
flame. Remove corn from husk and cut the kernels from the cob.
Combine finely diced red onion, peppers, corn and blackeyed peas.
Add chopped cilantro. Add lime juice and season with salt and
pepper to taste.
Let cobia soak in buttermilk
for 30 minutes. Remove from buttermilk and shake off excess.
Dredge each fillet in cornmeal on presentation side only. Saute'
fillet in clarified butter on cornmeal side first, until cornmeal
is lightly browned (approx. 2 minutes.) Flip fillet and finish
cooking (approx. 5 more minutes, depending on the thickness of
the fillet.) Spoon 1/4 of the avocado aioli on each plate. Place
cobia fillet cornmeal side up on top of the aioli. Spoon 1/4
of the salsa on top of each cobia fillet and serve.
4, 7 oz. conch steaks
sifted all?purpose flour for dredging 1/2 oz. clarified butter
1 Tbsp. chopped shallots
4 Tbsp. unsalted butter
2 Tbsp. flour
1/2 cup white wine
1/4 cup lime juice
1 Tbsp. chopped parsley
3/4 cup water
Pound out conch steaks
with a meat mallet to tenderize. Dredge conch in flour, shake
off excess, then saute' in very hot skillet with 1/2 oz. of butter
until golden brown on both sides. Remove conch from skillet.
Hold conch in warm oven until all servings are prepared.
After removing the last
conch steak, drain excess butter from skillet. Sweat shallots
in 2 Tbsp. of the unsalted butter. Incorporate 2 Tbsp. flour
to make a light roux, then cook for 1 minute. Add white wine,
lemon juice and water and heat for 2 minutes or until sauce starts
to thicken. Finish with 2 more Tbsp. butter and parsley, making
sure all the butter is incorporated into the sauce. Season with
salt and pepper to taste. spoon 1/4 of the sauce onto each of
the conch steaks and serve.
I oz. clarified butter
1 tsp. chopped shallots
1 qt. heavy cream
1 oz. dry sherry
1 cup grated asiago cheese
8 oz. lobster
8 oz. shrimp (8 jumbo
12 oz. firm white fish
1 Tbsp. chopped garlic
1 cup sliced button mushrooms
1/4 bunch parsley, chopped
1 lb. linguine, pre-cooked
to al dente
Sweat the shallots in
1 oz. clarified butter. Add 1 qt. heavy cream and reduce over
a low heat by 1/3. Remove from heat and add sherry, then whisk
in the grated asiago until completely incorporated. Set aside.
Saute' the lobster, shrimp
and fish in 1 oz. of clarified butter for 2 minutes with a pinch
of salt and pepper. Add the garlic and mushrooms and saute' for
2 minutes longer. Add the pre-made sauce and parsley and continue
to heat. Add linguine and heat thoroughly. Divide evenly onto