Chef Allen's May 2009 Newsletter

Chef Allen's May 2009 Newsletter

Mother's Day Brunch
Our 1st ever Mother's Day Brunch:

Be sure to celebrate your Mom's special day with a unique experience at Chef Allen's. We want to cook for your family.
We are offering this special menu along with an a la carte menu, so there are many choices. We are also opening early for dinner on Mother's Day, if you are inclined to dine in the evening. A special price fix menu as well as a al carte will be available.

Brunch Served 11:30 – 3:00
Dinner Served 5:00 – 9:00

Sunday May 10th
Happy Mother's Day

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Devils on Horseback
Dates, Manchego, Bacon

Or

Crisp Romaine Hearts
Parmesan Reggiano, Lemon, Garlic Crouton

Or

Green Asparagus Quiche
Tomato Jam, Baby Arugula

Insolia, Cusumano, Sicily, ‘07

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Pistachio Crusted Grouper
Rock Shrimp, Leeks, Mango, Coconut Rum

Or

Niman Ranch Skirt Steak
Parsley Chimichuri, Yuca Fries Gremolata

Or

Grilled Free Range Chicken Paillard
Heirloom Tomato, Shallot, Parmesan, Aged Balsamic Vinegar

Grenache Blanc, Ferraton, France, '07
or
Carmenère, Casa Silva, Chile, ‘06

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Tahitian Vanilla Crème Brulee
Fresh Spring Berries

Or

Chocolate Soufflé
Chocolate Sauce, Crème Chantilly

Riesling, Pacific Rim, “Vin De Glacière”, ‘07

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$39 per Guest
Paired with Three Wines Add $25

Call 305-935-2900 or click here to make a reservation.

Wine Down Wednesday
Each Wednesday every bottle on our regular list will be offered at 1/2 price!

On the last Wednesday of each month on May 27th join us for Anything But Chardonnay Night We will have a complimentary wine tasting and finger foods from 6:00 - 7:00.

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.

Our SPRING Miami Spice Menu

This is a sample of a typical spice menu that we will offer throughout May

Mixto Ceviche
Conch, Grouper, Red Onion, Cilantro, Citrus

Saffron Aroncini
San Marzano Tomato Jam, Sweet Basil

House Cured Gravlax
Fennel, Cucumber, Asian Greens, Preserved lemon

Insolia, Cusumano, Sicily, ‘07

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Grilled Veal Skirt Steak
Forbidden Black Rice, Baby Bok Choy, Hoisin

Wood Grilled Free-Range Chicken Paillard
Red and Yellow Grape Tomatoes, Shallot, Greens, Aged Balsamic

Wild Florida Shrimp
Home Made Papradelle, Sweet Pea- Parmigiano Emulsion

Grenache Blanc, Ferraton, France, ’07
Or
Carmenère, Casa Silva, Chile, ‘06

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Valrhona Chocolate Flan
Mexican Wedding Cookies, Seasonal Berries

Summer Fruit Shortcake
Ginger Biscuits, Chantilly Cream

Riesling, Pacific Rim, “Vin De Glacière”, ‘07

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$36 per Guest
Paired with Three Wines Add $25

Call 305-935-2900 or click here to make a reservation.

Great American Bake Sale
Sunday, May 24th, 2008
Aventura Mall Center Court
12:00 to 4 p.m.

Local bakeries, restaurants, marketplaces and hotels will offer delicious morsels to tempt your palate and fight childhood hunger in South Florida. Cooking demonstrations, raffles and cookie decorating stations for kids. Proceeds will benefit Share Our Strength's Great American Bake Sale.

www.shareourstrengthsouthflorida.org

Recipe of the Month
Jerk Calamari, Mango and Watercress Salad

Ingredients to Serve-4

2 Cups Calamari rings
1 Recipe Fresh Jerk marinate
4 Tablespoons Olive oil
1 Tablespoon Dark rum
1 Cup Julienne mango
1 Cup Julienne jicama
1 Cup Julienne sweet red peppers
2 Cups Cleaned Watercress leaves
3 Tablespoons Freshly squeezed lemon juice
2 Tablespoons Yogurt
¼ Teaspoon Crushed red pepper flakes
10 Large Fresh mint leaves

To prepare the Calamari:
In a small stainless steel bowl mix the calamari with jerk marinate. Warm a sauté pan with half of the olive oil over medium high heat. Add the calamari and sauté for 2-3 minutes. Slowly add the rum and simmer for another minute. Remove the calamari from the pan, keeping warm and reserve the cooking juices.

To prepare the Salad:
In a large bowl, toss together the mango, jicama, peppers and watercress. In another small bowl, whisk together the pan juices with the remaining salt, olive oil, lemon juice, yogurt and crushed red pepper flakes. Pour this dressing over the salad and toss.

To Serve:
In a large white oval platter, arrange the salad and spoon the warm jerked calamari on top. Garnish with freshly torn mint leaves.

View More Of Chef Allen's Recipes!

Chef Allen's Menus

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The Chef Allen Top 10 List
Top 10 Reasons to Dine at Chef Allen's in May

10. Poached Wild Florida Shrimp, Heirloom Tomato, Fennel, Avocado

9. Coriander and Citrus Crusted Tuna with Tamatillo Salsa Verde

8. Grilled Lamb Kebab Chermoula with Grilled Tomato Gazpacho

7. Estate Grown St Lucian Chocolate "Tea" Creme Brulee

6. Grilled Local Calamari & Radicchio with Seven Spiced Eggplant

5. Wine Down Wednesday offers - 1/2 off - all bottles of wine with your dinner

4. Madamia Nut Brittle Ice Cream with Cardamom Banana Sauce

3. Charred Skirt Steak with Curry Roasted Peaches and Ginger Agua Fresca

2. Indian River Soft Shell Crab Tempura with Rock Shrimp LoMien,Soy, Sesame

And the number 1 reason to dine at Chef Allen's this May

Everything just tastes better in the spring...