Chef Allen's March 2008 Newsletter
Chef Allen's Cooking Experiences
Group, Individual and Customized Cooking Classes Available
Chef Allen Susser invites you discover the culinary arts by exploring our new "Cooking Experiences" at Chef Allen's. Join one of our ongoing group cooking classes where participants can refine their skills in grilling, making chutneys, holiday entertaining and even wine pairing. Our "Reality Cooking" class is perfect for anyone looking to spend some time in the kitchen learning from our team of chefs. Customized group cooking classes are great ways for family and friends to have fun and learn and the same time. With so many opportunities available there is something for everyone. Click here to learn more.
Cooking Craft: In The Kitchen At Chef Allen's
Great Grilling
Saturday, March 29, 2008
1 p.m. to 3 p.m.
$150 per person (Limited to 12 guests)
Cooking on the barbeque grill is quick and tasty and lots of fun.
Take your grill skills to the next level.
Learn how simple recipes for rubs and marinades can add both flavor and tenderness to meats, chicken and fish.
During this "hands on" cooking class participants will learn basic grilling techniques as well as explore innovative trends.
Menu
- Hot Thai Tomato Salsa
- Sirloin, Filet Mignon & Skirt Steak
- Pineapple with Coconut Cream
Call 305.935.2900 for more information
Easter Sunday
Sunday, March 23rd, 2008
$75.00 per guest
| Dinner Menu |
Crab Cake with Fennel Slaw and Rhubarb Chutney
or
Butter Poached Shrimp with Parmesan Grits and Pistachio Ailliade
***** ***** *****
Avocado, Grapefruit and Hearts of Palm
Pineapple ñ Basil Vinaigrette
or
Organic Spring Salad with Wild Flowers
Laura Chanel Goatís Cheese and Spicy Lemon Dressing
***** ***** *****
Cumin and Lime Roasted Lamb
Pancetta, Braised Kale and Pigeon Pea Cassoulet
or
ìSurf and Turfî
Tamarind Glaze Short Rib with Saffron & Rum Roasted Lobster
***** ***** *****
Lemon Cheese Cake
Sun Dried Cherry Vanilla Soup
or
Chocolate Praline Tart
Espresso Ice Cream and Toffee Sauce |
Make a reservation for this event!
"Wine Down" Wednesday
Featuring Rodney Strong Vineyards
Wednesday, March 26, 2008
6:30-7 p.m. Passed Hors DÇ Oeuvres and Wines, 7 p.m. Dinner
$59 per person
Join us for some mid-week fun during the "Wine Down" Wednesday reception from 6:30-7 p.m.
Sip on the featured wines and nibble on light hors dÇ oeuvres before you sit down to a four-course dinner paired with a wine flight.
This tasting menu is only available to guests participating in "Wine Down" Wednesday.
| Dinner Menu & Pairing |
Peanut Roasted Wild Florida Shrimp
West Indian Glass Noodles, Home Grown Lemon Grass Broth
Sauvignon Blanc, CharlotteÇs Home, Rodney Strong, Sonoma
* * * * * * * *
Grilled DAY BOAT Mahi Mahi
Shiitakes, Verts, Purple Potatoes, Winter Kimchee Slaw
Chardonnay, Chalk Hill, Rodney Strong, Sonoma
* * * * * * * *
Tamarind Braised Beef Short Ribs
Coconut and Plantain Grits, Ginger Caramelized Carrots
Cabernet Sauvignon, Rodney Strong, Sonoma
* * * * * * * *
Chocolate Raspberry Paradise
Chocolate and Espresso Mousses, Raspberry Sacher, Valrhona Cocoa Dust
Zinfandel, Knotty Vines, Rodney Strong, Sonoma |
No Kid Hungry
Share Our Strength's Operation Frontline
Five Fabulous Female Chefs
Saturday, March 29, 6:30pm
Johnson & Wales University
1701 NE 127th Street North Miami, Florida
$250 Per Person - Please RSVP
www.jwu.edu/northmiami or call 305.913.2102
This year's Five Fabulous Feamle Chefs:
Michelle Bernstein
Andrea Curto-Randazzo
Dawn Sieber
Patricia Wilson Ph. D.
Malka Espinel
Each chef will present an entrée and hors d'oeuvre at the event,
with wine paired with each course
by guest sommelier Dale Losasso,
wine director and co-owner or North One 10 (North Miami)
Proceeds from the Five Fabulous Female Chefs dinner benefit Share Our Strength's Operation Frontline's program in South Florida. Operation Frontline is a groundbreaking nutrition education program that helps families help themselves by teaching tham how to prepare healthy low-cost meals. Professional chefs and nutritionists volunteer their time and expertise to lead hands-on courses that instruct adults, teens and kids living on a low-income how to get the most nutririon out of a limited budget. Started by Share Our Strength in 1993. Operation Frontline began in South Florida in 2007.
Recipe of the Month
Fennel-Seared Mahi-Mahi with Orange Raita
Serves 4
The influence Indian fare has on Palm Tree Cuisine is immense.
The intense flavors of toasted spices and the creamy textures offered by cooling yogurt dips easily complement signature fish from other tropical regions.
Here, I like to think of the spice as harmony and the raita as counterpoint to the melody of Hawaii's mahi-mahi.
Photo: Greg Schneider
| 4 |
Large |
Scallions |
| 2 |
Teaspoons |
Fennel Seeds |
| 1 |
Teaspoon |
Cumin Seeds |
| 1 |
Teapoon |
Coriander Seeds |
| 1 |
Teaspoon |
Whole Black Peppercorns |
| 2 |
Whole |
Star Anise Pods |
| 2 |
Teaspoons |
Kosher Salt |
| 1 |
Teaspoon |
Thyme Leaves |
| 4 |
6oz |
Mahi-Mahi Fillets |
| 1 |
Cup |
Plain Yogurt |
| 1 |
Large |
Orange, Zested & Segmented |
| 1/8 |
Teaspoon |
Ground Cayenne Pepper |
| 2 |
Tablespoons |
Finely Chopped Fresh Mint |
| 2 |
Tablespoons |
Olive Oil |
|
To Prepare:
Cut the scallions into very thin rounds starting at the white section and going halfway up the pale green section (do not use the green parts). Put them into a small bowl filled with ice-cold water. Cover and refrigerator for 1 hour. Drain and squeeze out as much moisture as possible from the scallions. Set aside.
In a dry pan over medium heat, toast the fennel seeds, cumin seeds, coriander seeds, whole black peppercorns, and star anise until aromatic, approximately 1-2 minutes. Add the salt and thyme and crush the spices in a spice grinder. Reserve 1 tablespoon of the spice mixture. With the rest, season the mahi-mahi on both sides and set aside until ready to cook.
In a bowl, whisk the yogurt lightly with a fork until smooth and creamy. Mix in the orange zest, 1 tablespoon of toasted spice mixture, and cayenne. Stir in the scallions and mint. Chill raita until ready to use.
Pre-heat a black steel pan. Drizzle olive oil over mahi-mahi. Brown the fillets well on the first side for 3 minutes. Turn them carefully and pan-sear for another 2-3 minutes until tender. Remove the fish from the heat to a colorful platter. Garnish with raita and orange segments.
View More Of Chef Allen's Recipes!
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The Chef Allen Top 10 List
Top 10 Reasons to Dine at Chef Allen's in March |
| 10. |
Johnny Cake Chattanooga Beluga Caviar Sliders, Heart of Palm Ceviche |
| 9. |
Roasted Red Banana Split with Peanut Butter Ice Cream and Caramel Allspice Sauce |
| 8. |
Sizzle & Spice Calamari, Watermelon, Caramelized Wild Garlic, Saffron, Coconut |
| 7. |
Pan Roasted Shrimp with Pink Grapefruit, Fennel and Ratatouille Slaw |
| 6. |
Pan Seared Wahoo, Sage Sweet Potato Home Fries and Shellfish Bordelaise |
| 5. |
Yuzu Butter Grilled Swordfish Steak, Forbidden Black Rice, Stir Fry Thai Tomato Salsa |
| 4. |
Tangerine Shrimp, Home Grown Lemon Grass Curry, Yuca Steak Fries, Holy Basil |
| 3. |
Wood Grilled Sugar Cane Glazed Chicken, Organic Coconut Grits, Apple Slaw |
| 2. |
Arugula Salad with Aromatic Golden Beets, Mint, Orange |
| |
and the number one reason to dine with us... |
| 1. |
Mango and Toasted Coconut Milk ìTropical Baked Alaskaì - Complimentary for your birthday |
|
View Archived Top 10s |
