DINNER FOR TWO - JAMAICAN STYLE

Executive Chef, Couples Resorts

Appetizer:

Summer Gazpacho with Pumpernickel Jerk Croutons and Organic Basil (2 portions)

Courtesy of Stefan Spath –Corporate Executive Chef, Couples Resorts

*Chef Stefan Spath recommends pairing this appetizer with a dry, crisp, well chilled Pinot Grigio. The glasses should be chilled, so that they frost up when the wine is poured.

Summer Gazpacho

1/2 cup	Chopped red onions
1 cup	Green bell peppers
1 cup	Cucumber - peeled and seeds removed
1 cup	Tomatoes - peeled and chopped
1/2 tsp	Chopped garlic
1/2 tsp	Sea-salt
1/4 tsp	Cayenne pepper
1 tbsp	White vinegar
1/4 cup	Extra virgin olive oil
1 tsp	Lime juice
3 cups	Tomato juice

Mix all ingredients together in a bowl, cover and let it sit in the refrigerator overnight.

2 slices

White bread

The next day soak the white bread in water, squeeze excess water out, and blend all of the ingredients together in a blender (not too smooth). Adjust seasoning to taste, if necessary add extra salt and freshly ground black pepper. Chill well for several hours in the refrigerator.

Organic Garden Greens, Snipped Herbs and Oranges

4 slices	Pumpernicklel bread - cut into 1/4″ dice
2 tbsp	Extra virgin olive oil
1/2 tsp	Jerk seasoning - wet mix from a jar

Mix olive oil with jerk seasoning and toll with the pumpernickel croutons. Place on a baking sheet and toast until crispy.

To serve:

To taste

Fresh organic basil - chopped roughly

Place on top of chilled gazpacho when ready to serve. Finish with chopped basil leaves.

Tangy Citrus Vinaigrette

1/8 cup	Extra virgin olive oil
1/2 tsp	Fresh ginger root - finely chopped
1/2	Small red onion - finely diced
To taste	White wine vinegar
To taste	Coarse sea salt
To taste	Black pepper

Add the white wine vinegar and extra virgin olive oil to the orange juice. Add the chopped onion, ginger, sea salt and black pepper to taste, and combine with a small whisk.

To Serve:

Small handful Cherry tomatoes - halved
Add the dressing to the greens and toss. Place salad in the center of a large plate. Arrange the goat cheese on the side of the salad and top the salad with cracked black pepper, a handful of cherry tomatoes and some of the orange segments. 

*Note:  Serve salad with a crunchy baguette.

Main Course:

Spicy Caribbean Seafood Cakes, Red Onion Citrus Salsa and Lime Dill Yogurt (2 portions)

*Chef Stefan Spath recommends pairing this entrée with a glass of slightly oaky chardonnay, preferably from the Napa Valley in California or the Burgundy region of France, or a glass of crispy dry rosé. 

Spicy Caribbean Seafood Cakes

2 oz	Red snapper fillets
4 each	MEdium size shrimps
2 oz	Fresh salmon fillet - diced
2 oz	Crab meat - flaked
1	Small onion - peeled and diced
1 oz	Small leeks - diced
1	Egg
To Taste	Scotch bonnet pepper
To Taste	Salt
To Taste	Black pepper
To Taste	Butter
To Taste	Worchester sauce
To Taste	Fresh cilantro

In a food processor quickly blend the red snapper. Remove and add salmon, crab meat and shrimps. In a separate pan sauté onions and leeks with a little butter, allow to cool and add to the seafood mixture. Add egg, salt, pepper, chopped herbs, Worchester sauce and finally a little scotch bonnet pepper. Shape round cakes, roll in flour and eggs, finish with bread crumbs sprinkled on top. Fry until golden brown.

Red Onion Citrus Salsa

1 large	Ortanique (orange can be used as a substitute) – peeled and flesh cut into segments
1 large	Grapefruit – peeled with pith removed, flesh cut into segments
1/2 small	Red onion – thinly sliced
1/2	Scotch bonnet pepper
1/2 tsp	Ground ginger
1 tbsp	Cilantro – coarsely chopped
1 tbsp	Fresh lime juice
2 tbsp	Extra virgin olive oil
1 tsp	Honey
To Taste	Sea salt
To Taste	Mixed pepper – freshly ground

Toss citrus fruits, red onion, herbs, lime juice, honey, ginger, olive oil, salt and pepper in a bowl. Adjust seasoning to taste, and let stand at room temperature for at least 15 minutes.

Lime Dill Yogurt

1 Cup	Natural yogurt
2 tbsp	Mayonnaise
1 tbsp	Dill - chopped
1	Lime - only use juice
To taste	Salt & Pepper

Combine yogurt with all the ingredients and adjust seasoning to a slightly tangy taste.

To Serve:

Arrange seafood cakes on the plate, top with salsa and finish with lime dill yogurt. Serve with a couple of fresh lime wedges.

*Note: A simple mixed green garden salad makes a perfect accompaniment for this dish

 

Dessert:

Island Mango Crepes with Coconut Rum Custard (2 portions)

*Chef Stefan Spath recommends pairing this dessert with a glass of prosecco that is not too dry. Another alternative is pairing it with a cocktail made of mango juice topped with prosecco, a dash of coconut rum and fresh mint leaves.

Island mango Crepes

1  cup	Milk
1 oz	Butter - melted unsalted
3	Eggs
A pinch	Salt
1 oz	Sugar
1 drop	Vanilla
4 oz	Flour

Mix the flour with milk, and add remaining ingredients with the melted butter mixed in last. Allow this mixture to stand for about 20 minutes. Fry thin crepes in a frying pan and keep warm.

Coconut Rum Custard

2 cups	Milk
4	Egg yolks
1 tbsp	Corn starch
1	Vanilla bean - split lengthwise
4oz	Sugar
To Taste	Coconut rum

In a bowl, mix the egg yolks with sugar and corn starch. Add about ¼ cup of cold milk (from above quantity). Add the vanilla bean to the rest of the milk in a pot and bring mixture to a boil. Whisk in the egg mixture and allow it to simmer for about 1 minute. Allow to cool slightly and add a generous amount of coconut rum to taste.d

To Serve:

1 each	Fresh mango - diced
1 scoop	Vanilla ice cream
To taste	Fresh mint
To taste	Icing sugar

Place one crepe in the center of a plate, add diced mango. Add a scoop of ice cream and fold in half. Half covered with coconut rum custard, add some more diced mango, sprinkle with icing sugar and finish with a sprig of fresh mint.