2006  2005  2004  

FLORIDA

Chef Andy Niedenthal: Cheeca Lodge and Spa

 

 

 

 

Stone Crab Cakes Rum Glazed Grouper Key Lime Shrimp

 

 

 

Stone Crab Cakes

Ingredients: Stone crab meat Roasted red peppers Cilantro basil Eggs Mayo Grained Mustard Tabasco Worcestershire lemon juice old bay Fresh bread crumbs Tomatoes Rice wine vinegar Honey Key lime oil Veg oil Roasted garlic egg yolks lime juice Olive oil Veg oil Cilantro S+P Chives

Portion/Unit: 1 # 2 ea diced 1 bu chopped 1bu chiffonade 1 ea 1/4 cup 2 tbs 2 tsp 2 tbs 2 ea 1tbs 1 loaf 3 ea seeded and diced 1/4 cup 1 tsp 1 tsp 2 tbs 6 clove 1 ea 2 tbs 3 tbs 3tbs 1/ bu chopped taste 12 ea chopped

1. Combine crab, cilantro, basil, and roasted red pepper and toss careful not to break the lumps.
In another bowl combine all wet ingredients and old bay.
Whisk together till smooth combine with crab mixture and half the bread crumbs mix again careful not break lumps.
2. Form to 11/2 oz cakes and coat with remaining crumbs reserve.
3. Combine all ingredients and season with salt and pepper
4. In a blender combine garlic, egg yolks, and lime juice, on low speed blend and slowly add oils to form Aioli.
5. Remove add chopped cilantro and season with salt and pepper.
6. Over medium heat pan fry crabcakes on each side till golden brown, finish in oven.
7. On six plates place small dollop of salsa top each dollop with one crab cake and pipe aioli on top and sprinle with chopped chives.

Rum Glazed Grouper

Ingredients: Grouper Sugar Cane Skewer Jerk Spice Dk Brown Sugar Mango Chutney Jerk spice Meyers Rum Guanabana Nectar Ripe Plantain Pancake mix Dk brown Sugar Corn meal Eggs Mango Roasted Red Pepper Cilantro Rice Wine Vinegar Honey Veg Oil S+P Cilantro

Portion/Unit: 12 oz 6 ea 3 oz 1 cup 1 cup 2 oz 6oz 12 oz 1 ea 2 cup 1/4 cup 1/4 cup 2 ea 1/2 ea 1 ea 1/2 bunch 1/2 cup 2 tbs 1/4 cup taste 1/2 bu

1. Portion grouper to 2 oz cubes skewer with sugar cane season with jerk spice and reserve.
Combine sugar, chutney and jerkspice in non reactive pan put over high heat and cook until well blended.

2. Deglaze with rum and flambé.

3. Extinguish with guanabana nectar and reduce to syrup consistency.
Strain and reserve.

4. Dice plantain and fry, cool and reserve.

5. Combine dry ingredients add cooled plantains and eggs.

6. Mix to form stiff batter reserve.

7. Dice mango and red pepper, chop cilantro and combine mix with vinegar then oil season with s+p to taste.

8.Reserve.

9. Pick leave from cilantro fry in hot oil until translucent reserve.

10. Pan sear grouper on all side top with glaze and finish in oven.

11. Fry 6 1 oz portions of plantain batter till golden place fritters on 6 plates flattening slightly lean grouper K-bob against fritter

12. Drizzle some Rum Glaze around the grouper and top with salsa top with fried cilantro leaves.

Key Lime Shrimp

Ingredients: u-15 shrimp Key lime Juice Key lime oil Garlic S+P Clarified butter Arborio rice Water Cocoa Lopez Coconut milk Clarified butter Papaya Avocado Sour orange juice honey Rice wine vinegar Vge oil s+p Chive tops

Portion/Unit: 6 ea 2 ea 1 tsp 3 clove taste 2oz 2 cup 1-2 cups 1/2 cup 1/2 cup 1 oz 1/2 ea 1/2 ea 2ea 1tsp 1/4 cup 1/4 cup Taste 12 ea

1. Peel and devain shrimp, reserve, combine juice oil and garlic

2. Whisk together and season to taste with salt and pepper.

3. Pour over shrimp and toss to coat. Reserve

4. Place Arborio rice in pan with a little clarified butter and lightly toast.

5. Combine all liquids and mix well.

6. Slowly add liquid a cup at a time stirring rice till liquid is gone reserve.

7. Combine juice honey and vinegar, slowly whisk in oil and reserve.

8. Finely dice Papaya and avocado.

9. Add to liquid and season with salt and pepper reserve.

10. Remove shrimp from marinade pat dry, season with salt and pepper and sear on both sides over high heat, finish in oven.

11. Place 1oz quenelle of risotto on six plates

12. Remove shrimp from oven and place one shrimp on each quenelle

13. Top with 1 oz salsa and two chive tops.