Chef Michael Bennett's recipe for New Times-Pairings September 16th, 2010

FORT LAUDERDALE, FL, September 17, 2010 (Press-News.org) The Bimini Boatyard (BBY) was first usher into the Fort Lauderdale dining scene scape in September of 1989. A lot has happened in the world since the time of its opening. Remember the fall of the Berlin Wall? The reins of this lengthy journey have been taken on by chef and cookbook author-Michael Bennett, once acknowledged by the American Culinary Federation as Chef of the Year -1995.

Today the BBY is best-known for its exciting and wildly popular "Caribb-ican" menu, value-based wines and the best Happy Hour in Fort Lauderdale. Like BBY's menu, the wine list selections are globally sourced, chosen for their value price point and a complementary taste when paired with our menu. United with our casual-style of service - that is straight from the heart - referring to a sense of caring and friendliness, it is the combination of good food and this almost neighbor-like service that has invigorated this 21 year landmark.

Chef Michael is participating in the Pairings event this year and he gives us this recipe to post so all will be familiar with the dish before they get a chance to try in on September 16th, 2010.



Chef Michael will be showcasing a fabulous recipe made from WHITE tuna.

It is prepared in a new - "Old World" style.

As chef Michael Bennett mixes in the classic French cookery methodologies with Caribbean and Asian elements - to form a new classic cooking method that is transformed by the use of an un-likely pairing of ingredients.

Escolar Red-Curry and Beurre Noisette Mop served with Plantain and Pineapple

8 orders


*** White Tuna - being extremely rich - should only be eaten in smaller portion sizes. 5 oz. Is all you'll need to be satisfied.



Ingredients:


First part of the recipe

Caribbean Sweet-Spice:

Pink Peppercorns 3 Tbs.

Green Peppercorns 1 Tbs.

Mustard powder ½ teas.

Ginger powder ½ teas.

Seasalt 1 Tbs.

Mrs. Dash 1 Tbs.

Curry Powder ½ teas.

Poultry spice ½ teas.

Cayenne pepper pinch

Paprika 2 Tbs.

Mace pinch

Nutmeg pinch

Garlic, granulated 1 teas.

Onion, granulated 1 teas.


2nd part of the recipe:

Butter ½ lb.

Red Curry paste 2 Tbs.

Triple Sec liquor 1 teas.

Brandy 1 teas.

Sesame oil 2 oz.

Salt and pepper 1 teas. (4 to 1 ratio-salt to pepper)

Honey 4 oz.


Escolar 8 (5oz. Fillets- about 1 ½ inch thick)



First part of recipe - directions:

Place all spice ingredients in a coffee bean grinder and pulse into powder.

Use this powder to sprinkle - heavily onto the fish - before grilling.


2nd part of recipe directions:

First: you are going to make the sauce, then glaze the fish as it cooks on a grill.

Mop/Sauce:

Place the butter in an already hot - heavy bottom pan to speed the butter's browning. Stir while the butter starts to cook. Continue to stir as the pan heats the butter and you will notice the butter starting to turn a brownish color. At this point add the red curry, watch for boiling. The curry spices will hasten the browning of the butter. Then, as the color deepens in brownish tint, add the CAREFULLY rest of the ingredients.

Carefully add the liquor to the glaze because there is a chance that the mix will be too hot and boil up rapidly and over flow on the stove.

Finish with adding the honey last. Cool the glaze.

Next - Season with the Caribbean Sweet-Spice blend and cook the fillets of Escolar over the grey coals of a well-oiled grill grates. Mark-the fillets, that is sear on the grates (about two minutes) and then flip and cook 1 minute more. Then move over to the cooler parts of the grill and cover so the heat of the coals work to heat the fish like an oven. Cook about 5 minutes more per inch of fillet thickness.

As you are cooking over the grey coals, lightly brush with the mop. Flip over and mop again. Move the fillet, mop again, close lid, cook and mop once again. Finish cooking and mop once more. Place on a warm platter until ready to serve. There will be some juices that flow out.

To plate, Make the next part of the recipe. Place the melange in the center of the plate and set the cooked fish fillet atop and mop with a little more sauce and let it roll down onto the plate.


NOTE:

Using a 3 inch round ring mold, fill with the plantain melange and push down onto the mixture to form a com pressed circle of plantain. Lift the mold to remove, leaving a perfect circle on the plate where the fillet can rest easily.


Garnish with a small salad of arrugula, sunsprouts and citrus sections or, just a little micro greens.



Paired with a special combination of tropical food elements;

Plantain and Pineapple

enough for eight portions


Ingredients:

Plantains, greenish-yellow 3 each

Pineapple pieces 1 small can (about 5 oz.)

Red Bell pepper, diced 1 each

Cilantro, chopped well 4 bunch

Seasalt ½ Tbs.

Oil As needed




Directions:

Heat 1/2 quart of oil in a deep pot to 350 degrees.


Clean the plantains. This is done by making a slit into the plantain with a small pairing knife along the ridges of the banana-like veggie. Remove the skin, then dice the plantain into 3/8 - 1/2 inch size diced.

Fry the plantain-about 2 minutes so they are no longer raw. Then remove from oil and drain. Season with salt.

In another saute pan, saute the diced peppers in a small amount of oil. Toss in the drained plantains, then the pineapple and then cilantro. Toss in the pan to mix the melange. Season again with the Seasalt. Remove and then place in the center of the plate. Place the fish fillet over top.

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