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Chef Allen's April 2009 Newsletter
Sustainable
The Ocean is a Global system essential to all life including yours.
This past month I was in Washington DC at the Smithsonian National Musuem of Natural History to kick of the Sant Ocean Hall. The Ocean Initiative is a groud breaking program that promises to inspire millions of people across the world with this compelling message, and amplfy excitement about the natural wonders of the ocean and our connection to it. A major component of the Sant Ocean Hall is the human connection to the ocean and how we live on an ocean planet.
The weekend's program presented Picking Wisely From the Sea, tastings, discussions, and a luncheon dedicated to learning about sustainable seafood.
The program included along with Food Network star Alton Brown, local DC chefs and some of the best chefs in the country. I was honored to be cook along with Mark Gaier and Clark Fraiser of Arrows in Maine, and Susan Spicer of Bayona in New Orleans, in the featured sustainble seafood luncheon.
The concept of sustainability is at the core of marine resource protection and understanding it can help us make informed choices.
[ Chef Allen ]
Wine Down Wednesdays are Back!
Every Wednesday Throughout the Spring starting April 15th
Each Wednesday starting Tax Day - April 15th to relieve your tax burden - every bottle on our regular list will be offered at 1/2 price!
On the last Wednesday of each month beginning on April 29th we will have a complimentary wine tasting and finger foods from 6:30 - 7:30.
You can join us for a specially prepared price fixed menu matched with wines.
Call 305-935-2900 or click here to make a reservation.
Recipe of the Month
Thai Spiced Wild Florida Shrimp on Forbidden Black Rice
Ingredients to Serve-4
- 2 tablespoons Cumin seeds
- 1 tablespoon Corriander seeds
- 1 medium Cinnamon stick, crushed
- 10 each Green cardamom
- 2 each Cloves
- 1/4 teaspoon Fresh ground nutmeg
- 1/4 tablespoon Black Peppercorns
- 2 whole Star anise
- 4 tablespoons Vegetable oil
- 16 Jumbo Shrimp, peeled, cleaned, deveined
- 4 Fresh Rosemary herb twigs
- 1 tablespoon Kosher salt
- 1 large Onion, minced
- 1 cup Forbidden Black rice, washed
- 1 tablespoon Curry powder
- 1 1/2 cup Water
- 1/2 cup Raisins
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To Prepare the Spices:
Put all the spices, cumin, corriander, cinnamon, cardamom, clove, nutmeg, black peppercorns and strain in a heavy dry pan. Heat over a low fire, shaking from time to time. When the spice becomes aromatic, allow to cool slightly, then ground in a coffee mill.
To Prepare the Shrimp:
Liberally season the shrimp with the spice mixture. Finish with salt and drizzle with 2 tablespoons oil. Cover and allow to set for 15 minutes. Skewer the shrimp in sets of four with a rosemany twig.
To Prepare the Rice:
In a small sauce pot warm the remaining oil with the onions. Cook until softened about 3-4 minutes. Add a tablespoon of sweet spice mixture stirring well, along with the curry powder. Add the rice continuing to stir until well coated. Add the water and bring to a boil. Simmer for 15 minutes covered. Remove from heat and mix in the raisins. Replace cover and hold.
To Prepare the Shrimp:
Warm the heavy bottomed pan to medium hot.
Add the spiced shrimp and cook each side approximately 2-3 minutes until rosy and pink. Remove from the heat.
To Plate and Serve:
Pack the cooked rice into individual molds.
Unmold rice in the center of the plate. Place the shrimp decoratively. Finish with a sprinkle of sweet spices.
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