Chef Allen's
"Savvy" - Chef Allen's February 2010 Newsletter

Valentines Weekend
February 12th & 13th at Chef Allen's
Friday & Saturday's menu will be offered with a complimentary glass of Sparkling Rose

Caviar Kiss
Chattanooga Beluga Caviar, Dill Cream

***** ***** *****

Blue Crab Cake
Mango Chutney, Vanilla Beurre Blanc

Lobster Mac and Cheese
Hand made Garganelli, Tarragon, Cognac, Manchego

****** ****** ******

Hearts of Romaine and Hearts of Palm
Garlic Croutons, Chef’s Caesar Dressing, Parmesan Crisp

Yellow Fin Tuna Tartare
Watermelon, Tobika Caviar, Toasted Rye

Almond Crusted Goat Cheese
Organic Wild Greens, Heirloom Tomatoes, Tangerine Vinaigrette

****** ****** ******

“Surf and Turf and Truffles”
Braised Short Rib, Cumin Seared Diver Scallop, Bok Choy, Wasabi Mashed Potato

Jamaican Blue Mountain Coffee Grilled Filet Mignon
Grilled Asparagus Romesco, Roesti Potato, Spice Route Red Wine Reduction

Proscuitto Roasted Free Range Chicken
Heirloom Lima Bean Succotash, Fingerling Potato

****** ****** ******

Chocolate Devil’s Food Cake
Mint Chocolate Ice Cream, Caramelized Macadamia Nuts, Kalhua Whipped Cream

Tahitian Vanilla Crème Brulee
Fresh Strawberries, Coconut Pistachio Tuile

***** $75.00 per guest *****

Friday and Saturday this menu will be offered
With a complimentary glass of Sparkling Rose

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

Valentine's Day at Chef Allen's
February 14th 2010
Please join us for Valentine's Day dinner at Chef Allen's



Dinner Menu

Caviar Kiss
Chattanooga Beluga Caviar, Dill Cream

***** ***** *****

Blue Crab Cake
Mango Chutney, Vanilla Beurre Blanc

Lobster Mac and Cheese
Hand made Garganelli, Tarragon, Cognac, Manchego

****** ****** ******

Hearts of Romaine and Hearts of Palm
Garlic Croutons, Chef’s Caesar Dressing, Parmesan Crisp

Yellow Fin Tuna Tartare
Watermelon, Tobika Caviar, Toasted Rye

Almond Crusted Goat Cheese
Organic Wild Greens, Heirloom Tomatoes, Tangerine Vinaigrette

****** ****** ******

“Surf and Turf and Truffles”
Braised Short Rib, Cumin Seared Diver Scallop, Bok Choy, Wasabi Mashed Potato

Pistachio Crusted Mahi-mahi
Red Endive, Rock Shrimp Fricassee, Leeks, Mango and Coconut Rum

Wood Grilled Local Swordfish
Arugula Spaetzel, Chorizo, Key Lime Butter

Jamaican Blue Mountain Coffee Grilled Filet Mignon
Grilled Asparagus Romesco, Roesti Potato, Spice Route Red Wine Reduction

Proscuitto Roasted Free Range Chicken
Heirloom Lima Bean Succotash, Fingerling Potato

****** ****** ******

Chocolate Devil’s Food Cake
Mint Chocolate Ice Cream, Caramelized Macadamia Nuts, Kalhua Whipped Cream

Raspberry Baked Alaska
Cherry Herring Chocolate Sauce

Tahitian Vanilla Crème Brulee
Fresh Strawberries, Coconut Pistachio Tuile

***** $75.00 per guest *****

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

Food, Fun, Football
Taste of the NFL 2010
Saturday, February 6, 2010


Recipe of the Month
Mahi–Mahi in Red Wine Sauce

Ingredients to Serve- 4

  • 4 Pieces Mahi mahi, with skin on
  • 4 Tablespoons Butter, melted
  • 1 Teaspoon Dried thyme
  • 1 Teaspoon Salt
  • ½ Teaspoon Freshly ground black pepper
  • ½ Cup Minced carrots
  • ½ Cup Minced celery
  • ½ Cup Minced onion
  • ¼ Teaspoon Allspice
  • ¼ Teaspoon Ground cloves
  • ¼ Teaspoon Freshly grated nutmeg
  • ½ Teaspoon Curry powder
  • 1 bottle Dry Red wine
  • 5 Cups Chicken stock
  • 1 Cup Port wine
  • 1 Tablespoon All purpose flour

To prepare the Mahi-mahi:
Brush the mahi with melted butter. Season both sides of the fish with thyme, salt and pepper. Set aside covered.

To Prepare the red wine sauce:
In a medium sauce pan, add 2 tablespoons of butter along with the carrot, celery, onion, spices and remaining salt and pepper. Cook over high heat until the vegetables are well browned and caramelized. Add the red wine, stock and port. Bring to a boil and simmer to reduce the sauce until about 1 cup of liquid remains. Mix the flour together with the 1 tablespoon of butter. Strain the sauce into a small pan and whisk in the flour mixture, a little at a time until thickened and the sauce has a clean gloss.

To cook the Mahi-mahi:
In a heavy bottomed pan, heat the remaining butter. As it starts to sizzle add in the fish skin side down to begin. Cook for 3-4 minutes on medium high heat and then turn the fish. Cook the second side for another 2 minutes. Add a tablespoon of the res wine sauce to glaze the mahi-mahi..

To serve:
Pour the sauce in the center of the plates and place the mahi-mahi just off center to the circle of sauce.

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CHEF ALLEN'S | 19088 N.E. 29TH AVE AVENTURA, FL 33180
305.935.2900 | WWW.CHEFALLENS.COM