Bahamian Recipes This month we are proud to feature recipes from Chef Samuel Favella of The Abaco Club on Winding Bay, Abaco, Bahamas in our Chefs Recipes spotlight. All you need to add is a nice rum punch, put on some island music from Bahamian Stone McEwan (read Music Scene) and you have all the makings of a great party! Chef Samuel Favella of The Abaco Club on Winding Bay, on Abaco, Bahamas, provides our readers with the perfect Bahamian menu, beginning with two appetizers, continuing with two tempting fish entrées, a salad course, and ending with a fabulous dessert course. Calamari Fritti 5-8 inch tube cleaned with tentacles (Calamari) All-purpose flour Vegetable oil for frying Chopped parsley Grated Parmesan cheese Preparation: Cut Calamari into small rings. Dust calamari with the flour; do include the tentacles. Fry until the rings and tentacles are crispy; drain well, place on an appetizer plate; put the sauces in squeeze bottles to create an interesting design on the plate, sprinkle with fresh parsley and Parmesan, and you have one of the best appetizers known to man. Sauces Basil Pesto (basic recipe or store bought) Thai Chili Sauce Roasted Red Pepper Aioli Roasted Red Pepper Aioli Preparation: In a blender, puree the roasted red peppers, add one egg yolk, of Dijon mustard and blend, slowly add virgin olive oil until the mixture is thickened, and add salt and pepper to taste. Sushi Grade Tuna Coat the tuna (sushi grade only) with toasted sesame seeds, sear in sesame oil only, and cook until desired temperature (usually rare). Sauce soy sauce ¼ s Page of 9 - Print date: 9 November 08 Luxury Experience http://luxuryexperience.com/
sugar fresh ginger wasabi, to desired heat garlic chili paste, to taste sesame oil Method: Bring soy sauce to a simmer with the sugar, cool, add the rest of the ingredients, strain and then serve with the seared tuna. Panzanella Salad 4 portions 6 ounces mesclun (mixed baby greens) red roasted pepper, sliced into strips ¼ capers bleu cheese, crumbled tomatoes, diced sheet pan focaccia bread, torn by hand into small pieces 4 Page of 9 - Print date: 9 November 08 Luxury Experience http://luxuryexperience.com/
ounces balsamic vinaigrette Preparation: Put the baby greens in a medium mixing bowl with the rest of the ingredients, and toss with the balsamic vinaigrette. Balsamic Vinaigrette 6 extra virgin olive oil 9 s balsamic vinegar 4 s minced shallots black pepper sugar ¾ salt Dijon mustard Preparations: In a, whisk olive oil, vinegar, garlic, sugar, and salt until blended. Store in a covered container. Refrigerate any unused portion. Mojo Mahi-Mahi Cuban Style Fresh mahi-mahi Page 3 of 9 - Print date: 9 November 08 Luxury Experience http://luxuryexperience.com/
Black beans White rice Sweet plantains Green plantains Mojo Sauce Preparation: Dip the mahi-mahi into the Mojo sauce and place it on the broiler (open flame), add a small amount of the Mojo sauce when you flip the mahi-mahi; do not over cook the fish. Presentation: Once the fish is done, put the beans all over the plate but away from the rim, put a nice portion of rice in the center of the plate, put the fish on the rice, and garnish with fried sweet plantains, green plantain chips and a fresh cleaned scallion. Mojo Sauce lime juice olive oil tablespoon garlic, chopped freshly ground black pepper Kosher salt s ground cumin 3 scallions, chopped Page 4 of 9 - Print date: 9 November 08 Luxury Experience http://luxuryexperience.com/
tablespoon Dijon mustard Black Beans You can use store-bought black turtle beans and jazz them up yourself or make them the traditional way by soaking them overnight, (make sure to add a piece of ham or smoked ham hock) and cook them until they are nice and tender, making sure that they have plenty of liquid, as dry beans are no fun. Rice Please use Jasmine rice. Cook part rice with parts water until done; that s it. Fried Sweet Plantain Fry the sweet plantains until they are a nice golden brown color, being careful to not overcook the plantains. Drain and set aside. Green Plantain Chips Peel green plantains, slice them very thin lengthwise, and fry until golden. Drain and set aside. Garnishes: Fried sweet plantains, green plantain chips, and a scallion. Presentation: It would be nice to be creative and serve the entrée on a banana leaf on a plate. Seared Wahoo Fresh wahoo Black and white sesame seeds Sesame oil Ginger Wasabi Soy sauce Bell peppers (red and green) Carrots Cauliflower Oyster Sauce Sugar Potatoes Butter Page 5 of 9 - Print date: 9 November 08 Luxury Experience http://luxuryexperience.com/
Preparation: Cut the wahoo into a loin cut, (this is simple to do: cut the wahoo straight down into two long pieces, and cut into dinner portions). Coat the wahoo fillets with white and black sesame seeds, sear in a hot pan using sesame oil, and just sear the fish lightly all around, and set aside. Make a wasabi paste. Simmer - soy sauce and s of sugar until it is dissolved. When cool put the sauce in a squeeze bottle. Mash potatoes with butter and cream, add salt to taste, and then add a generous portion of wasabi paste and stir into the mashed potatoes. Stir-fry vegetables (peppers, cauliflower, carrots) cut into bite-size pieces, in sesame oil in a pan on high heat, cover to capture the steam for one minute, and then stir in a very small amount of oyster sauce, because this is very salty. Presentation: When you are ready to plate, sprinkle the cooked vegetables all over the plate, and place the wasabi mashed potatoes right in the middle. Get your seared wahoo loin and slice it with a very sharp knife, layer it over the mashed potatoes, squeeze eel sauce over the wahoo, garnish with wasabi paste and a small ball or a pinch of some pickled ginger. Caramelized Pineapple and White Chocolate Napoleon Caramelized pineapple slices White chocolate mousse Yellow cake Caramel sauce White chocolate sauce Mint leaves pound white chocolate (use the best quality of chocolate, example Valrhona or Callebaut) s heavy cream sugar water 6 Page 6 of 9 - Print date: 9 November 08 Luxury Experience http://luxuryexperience.com/
egg whites Preparation: Chop the chocolate into very small pieces. Bring the sugar and water to a boil, stirring until the sugar dissolves. Beat the egg whites in a mixing bowl until almost stiff. With the mixer running, slowly pour the sugar syrup into the egg whites. Continue to beat for a few minutes after mixing in the syrup. Now fold the chocolate into the egg whites. Stir well. Cool to room temperature. Whip the cream and gently fold into the egg white chocolate mixture. Pour into a large bowl and chill for at least hours before serving. Caramel Sauce s brown sugar, packed 4 flour boiling water dash salt butter cream vanilla, to taste Preparation: Mix sugar with flour in saucepan; blend well. Add water and salt. Stir while cooking for 6 to 8 minutes. If it is too thick add a little more water. Remove from heat; stir in butter, cream, and vanilla to taste. Yellow Cake s all-purpose flour, stirred before measuring Page 7 of 9 - Print date: 9 November 08 Luxury Experience http://luxuryexperience.com/
tablespoon baking powder salt butter, softened ¼ s sugar eggs ¾ milk vanilla Preparation: Mix flour, baking powder, and salt; set aside. Cream sugar and butter in a large mixing bowl, beating until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add half of the flour mixture, and then half of the milk. Add vanilla. Mix until blended; add remaining flour and milk and beat until smooth. Fill greased and floured layer cake pans or a 3x9x-inch baking pan with the batter. Bake at 375 for 5 to 35 minutes, or until cake springs back when lightly touched near center. White Chocolate Sauce 5 ounces white chocolate Page 8 of 9 - Print date: 9 November 08 Luxury Experience http://luxuryexperience.com/
ounces heavy cream Preparation: Both of the ingredients should be at room temperature. Melt the chocolate and then stir in the heavy cream. Presentation: Place the caramelized pineapple slice in the center of a plate. Use a round cutter the same size as the pineapple slice to cut a thin slice of yellow cake, pipe some chocolate mousse onto the cake, repeat with another layer of cake and chocolate mousse, and garnish with a mint sprig and a small piece of white chocolate. Decorate the plate with the white chocolate and caramel sauces. The Abaco Club on Winding Bay P.O. Box AB057 Marsh Harbor, Abaco, Bahamas Telephone: (US toll-free) -866-605-868 Telephone: (Worldwide) -843-78-096 Telephone: (Bahamas) -4-367-0077 ext. 3846 Fax: (Bahamas) -4-367-930 Email: info@theabacoclub.com www.theabacoclub.com Please read our articles on The Abaco Club in the Destinations, Hotels and Resorts, Chefs Recipes, Restaurants, Music Scene, Spasand Eventssections. March 006. Luxury Experience. www.luxuryexperience.com. All rights reserved. Page 9 of 9 - Print date: 9 November 08 Luxury Experience http://luxuryexperience.com/