Chef Simon Kattar. The most beautiful beach EVER!

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1 The most beautiful beach EVER! No words are enough to describe the beauty of the turquoise colored water and the soft white sand. One could see their feet in the crystal waters of the sea as clearly as in the swimming pool. The air is humid but the clean waters blended with the occasional cocktail serve as a cure to all. Running away from the cold weather for a brief vacation, in less than four hours we arrived at a beautiful house situated on the edge of a white sandy beach, tucked in among the tall palm trees and far enough from the strong ocean waves. A culinary beach house experience begins Wow! most certainly, it is an awakening. One day at a time! After a relaxing morning walk, we arrived to relish a delightful breakfast that was prepared by our chef Eric. Fresh squeezed juices alongside organic poached eggs on a bed of Spinach five days of Paradise Island wonder!

2 enjoyment even further. Midmorning, relaxing at Coral House, Gentle Caribbean breezes and sun-kissed beaches of Grace Bay, with a virgin cocktail created by the house attendants and served to us each in our own dedicated spot. Lots of activities going on all the time! From Yoga to hobie catamaran, kayaks & wind surf boards exercises in the ocean throughout the day. My favorite sports were beach volleyball & tennis. The early afternoon was dedicated to body and soul, a wellness delicacy on the terrace of our room deep muscle therapy to heighten the The time is passing by quickly! Chef Eric preparing a very tasty meal is sharing his inner most secrets. He honors us with a mini cooking demonstration. With fresh local ingredients: of avocado & lobster spring roll and zesty mango salad. Under a semi covered gazebo we devour this absolutely delicious appetizer while we sip on our martini beside the pool, Before the sunset. A colorful martini that is not like the martini I am used to: ( Turktini ) a mixture of: 1 oz. Orange Vodka 1 oz. Cointreau liqueur or Tequila 1/2 oz. pomegranate Juice Shake ingredients with ice in a cocktail shaker, pour in martini glass Top with a splash of ginger ale and garnish with lemon and lime twists That was the perfect way to welcome the sunset After sunset and this is when the true magic begins an evening of culinary adventures where chef Eric took us into a themed tasting menu and each course unlike the next, embodies the flavor of the island. An experience that reveals farm and sea to table with uncompromising dedication to fresh ingredients, He said to me the only frozen things I have in this kitchen are ice cubes, for the cocktails. Moving along to the dining table we started with Mediterranean first course of saffron bass with couscous and olive tapenade with followed by a Filipino chicken dish and risotto and finish off with pear almond frangipane

3 Avocado & Lobster spring Rolls with mango salad For spring roll: 10 rice spring roll wraps 3 cooked 10 oz. lobster tails 1 whole egg beaten 1 ripe avocado 1 whole lemon juiced 1 tsp. cayenne pepper 10. Oz cornstarch Chopped coriander Salt& pepper to taste Oil for frying Method: Slice the lobster meat season with cayenne pepper and chopped coriander and set aside Slice the avocado and season with lemon juice salt and pepper to taste and set aside Place the spring roll wrapper on flat surface, spoon a small amount of lobster and two slices of avocado in the middle Bring the bottom of the wrap up to the top, fold in both sides and upward brushing with egg mixture and dusted with cornstarch to seal the roll Repeat until all finished place in the refrigerator until ready to cook In deep frying pan fry the spring roll until crispy golden brown Mango salad 1bunch fresh coriander leave picked and Some for garnish 5 oz crushed peanuts 1/2 red and green pepper thinly sliced 1/2 thinly sliced red onion 2 whole stalk green scallions 2 mangos julienned Method: In a mixing bowl combine all ingredients toss with the Thai dressing and garnish with crushed peanuts

4 Thai dressing: 1cup lime juice 3 clove garlic crushed 3/4 cup fish sauce 3 tbsp. brown sugar 3 tbsp. soya sauce 3 red chilli seeded and finely chopped Method: Mix all ingredients until sugar has dissolved For presentation: On dinner plate placed the mixed salad in the middle of the plate with two lobster spring roll while they are hot: Enjoy! Poached Sea Bass in Saffron broth, with Chorizo couscous Tomato Confit & Black olive tapenade I love olives and Tomato, so I absolutely loved this recipe "the combination of the ingredients is phenomenal" and really make the dish Delicious! Great flavor with saffron poach sea bass Poached sea bass Salt and pepper to taste 4 sea bass fillets, approximately 6 ounces each 1 cup white wine 2 cups fish broth or clam juice ¾ cups Pernod 1/8 teaspoon saffron threads Method for poaching fish: Combine all ingredients except fish and bring to a boil season with salt and pepper to taste Place the fish filets into the stock making sure that the fish is covered Cook gently for 4-5 minute. Presentation plate

5 For the tomato broth 4 pound vines ripe tomato 1 cup chopped shallots 2/3 cup garlic 6 oz. balsamic 2 fresh chilli peppers 5 bay leaves 3.5 oz. fresh thyme 3.5 oz. fresh rosemary White Pepper and salt to taste Method Chop all ingredients and blend to sauce consistency Strain in cheese cloth or very fine sieve so the tomatoes can release the clear broth Tomato Confit Bake on very low heat for 45minute to an hour Season with salt and pepper and set aside 4 whole vine ripe tomatoes cut into wedges 1 tbsp. Garlic 2 tbsp. Shallots 5 tsp. Thyme 2 tbsp. extra virgin olive oil Salt &peppers to taste Method Wash and cut the tomato into wedges And Drizzle with olive oil Place the tomato on baking tray sprinkle with fine chopped garlic shallots and thyme

6 Chorizo couscous 1 cup couscous 2 cup chicken stock 3.5 oz. chorizo sausage chopped 1 table spoon chopped fennel 1table spoon of capers 1 tsp. finely minced garlic 1 tsp. shallots 1tsp fresh rosemary chopped 1 tsp. chopped parsley 1 1sp orange zest 1tsp lemon zest 3 table spoon of extra virgin olive oil Salt & pepper to taste Method Heat up the extra virgin olive oil, add the chopped chorizo sausage add in the garlic and the shallots, capers and fennel Stir in the couscous and add the chicken broth. Season with salt and pepper to taste, bring to boil, remove from the heat add in the zest of lemons and oranges and let it sit to absorb the moisture

7 Olive tapenade 1 cup of black Kalamata olive pitted ¼ cup of pine nuts 1tsp.Fresh thyme 1tsp.Fresh rosemary 1tsp.Garlic 1tabp. Shallots 1tsp. Parsley 1tsp. Orange and lemon zest Method Roast the garlic shallots and pine nuts then blend all ingredients together until becomes a smooth paste

8 Chicken Adobo with herb risotto Preferably (for the white vinegar DATU PUTI For the soya sauce MARCA PINA) Filipino Brand) 4 lb. Boneless chicken, cut in chunks ½ cup vegetable oil 3 pieces shallots, sliced 5 cloves garlic, crushed 3 pieces bay leaves 1 tsp. Ground black peppercorn 1 tbsp. brown sugar 2 pieces green chilies, chopped 2/3 cup white vinegar 1/3-cup soy sauce One Sliced ripe mangos for garnish Method In a Dutch oven or a stainless steel pot, heat oil on a medium heat. Add garlic, cook until Colden brown. Add shallots and bay leaves. Sauté for 2 to 3 minutes until softened; Add peppercorn and brown sugar then the chicken pieces. Bring to high heat, stirring chicken to incorporate seasonings. And cook chicken half way. Add in vinegar, do not stir, let to evaporate most acidity leaving on high heat; After 3 to 4 minutes start tossing and stirring chicken. Pour soy sauce then stir to incorporate well. Cover pot, lower the heat and let it simmer. Stir in occasionally to prevent chicken from sticking to the pot, cook until sauce thickens and flavor intensifies about 15 to 20 minutes, Add little more soy for more seasoning. Consistency of sauce should coat the back of the spoon and thick enough to cover chicken pieces, yet flavorful, salty and sweet and a bit spicy. Top with browned garlic, scallion and garnish with mango slices.

9 Herb risotto This classic risotto is flooded with fresh herbs at the very end of cooking. Serve it as a main dish or a side. Also For this recipe you can Use a combination of sweet herbs and vivid-tasting salad greens, like wild arugula. : 7 cups chicken stock or vegetable stock 4 garlic cloves, minced 2 cups finely chopped fresh herbs, such as parsley, tarragon, chives, chervil, dill, basil, chives and arugula (4 cups leaves) 2 tablespoons extra virgin olive oil 2/3 cup finely chopped onion or leek 1 1/2 cups Arborio rice 1/2 cup dry white wine, such as pinot grigio or sauvignon Blanc Freshly ground pepper and Salt, to taste 1 teaspoon finely chopped lemon zest 1 tablespoon freshly squeezed lemon juice 1/2 cup freshly grated Parmesan Method: Put your stock or broth into a saucepan, and bring it to a simmer on the stove, with a ladle nearby or in the pot. Make sure that it is well seasoned. Combine the herbs and one of the minced garlic cloves in a bowl, and set aside. Heat the olive oil over medium heat in a wide, heavy skillet or saucepan. Add the onion or leek and 1/2 teaspoon salt, and cook gently until it is just tender, about three minutes. Do not brown. Stir in the rice and the remaining three cloves of garlic, and stir just until the grains of rice become separate and begin to crackle. Add the wine and cook, stirring, until it is absorbed. Begin adding the simmering stock, a couple of ladleful s (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. When the rice is just tender all the way through but still chewy, usually in 20 to 25 minutes, it is done. Taste now and correct seasoning. Add another ladleful of stock to the rice. Stir in the herbs, pepper, lemon zest and juice, and Parmesan, and remove from the heat. The mixture should be creamy. Serve right away. Yield: Serves six.

10 Pear Bruschetta with almond Cream Rustic fruit bruschetta (essentially, a fruit tart with a bread crust) This pear bruschetta, with its layer of creamy almond frangipane flavored with kirsch, is a comforting, late-winter incarnation. Four 1/3-inch-thick slices of sourdough bread, 5-by-3-inches (6 ounces) 3/4 cup roasted, skinned almond (3 ounces), chopped ½ for garnish 1/2 cup confectioners' sugar, plus more for dusting 4 tablespoons unsalted butter, softened 2 teaspoons kirsch liqueur 1/2 teaspoon pure vanilla extract 1 large egg, chilled 2 large, ripe Bartlett pears 1 tablespoon fresh lemon juice Methods Preheat the oven to 350. Put the bread slices on a large rimmed baking sheet and lightly toast for about 7 minutes. In a food processor, finely grind 1/2 cup of the roasted almond Transfer to a bowl. Add the confectioners' sugar and butter and beat at medium-high speed until light and fluffy, about 3 minutes. Add the kirsch and vanilla and beat for 1 minute. Add the egg and beat until incorporated. Spread the almond cream on the toasts. Peel, halve and core the pears. Slice each pear half lengthwise 1/4 inch thick; spread them into fans. Brush with lemon juice. Using a spatula, transfer the pear fans to the toasts. Dust the pears with confectioners' sugar. Bake for about 30 minutes, or until the almond cream is set and nicely browned. Dust the toasts with confectioners' sugar and scatter the remaining 1/4 cup of chopped roasted almond over the top. Serve right away.