Mango Cane Honey Mousse
Recipe for 16 Pax.
750 gr. Peeled Mango
25 gr. Slice Mango
8 Egg Whites
250 gr White Sugar
150 gr Brown Sugar *
600 ml Whip Cream
1/10 liter Cane Honey
Equal volume of the mango to water.
Cut the mango into cubes, caramelize lightly with the brown sugar, add the chopped ginger and stir carefully, add the water and boil until pulp. Blend smooth and cool in refrigerator until the temperature in cold. Whip the egg white and white sugar to a meringue until stiff.
Whip the cream to a good Chantilly,
In a bowl mix the mango, meringue, Chantilly and the sugar cane-honey carefully, folding-in carefully and place in glasses let set in the refrigerator for 1-3 hours until nice and stiff.
Serve with slice mango as decoration.
Ceviche Coral Lodge
12 Oz Clean fillet of white flesh fish ( Sea Bass, Red Snapper, Mackerel)
2Ts Olive Oil
1Ts Lime or Lemon Juice
2Ts Passion fruit Juice
1 Hot Pepper (Scotch Bonnet or Habanero)
1 Garlic Clove
1/2oz. Aged Cane Vinegar
Remove all the bones and tendons, cut the clean Fish fillet in even cubes if possible (some fish fillets are flat and if this is the case, reduce the Vinegar). Cool covered in refrigerator maintaining the fish at 40F.
Peel the Mango and cut in cubes, cut the Scotch bonnet pepper remove the seeds and the Heat Veins (the Heat Veins are the white lines in the pepper to be seen when cut open).
Peel garlic and roast in oil. Remove half of the garlic and oil to be used later with the fish. Add the mango and ¾ of the chopped pepper, add caramelize sugar and ½ of the Vinegar and water if required to allow a slow covered simmer of 25 minutes. Add salt and black pepper at the end to enhance the flavors. Let cool and strain.
Add all the other ingredients 15 minutes before serving except the roasted garlic and adequate olive oils before serving and serve cold, along with a side of Mango Hot pepper sauce.
Fillet of Corvina on Garlic Steamed Yucca and Spicy Papaya Emoulsion
4x 8 Oz Clean Fillet of Tropical Sea bass Corvina
2 Ts Olive Oil
1 Ts Angostura
2 Ts Lime or Lemon Juice
3 Each Garlic cloves (tropical Garlic Is lighter than cold weather Garlic adjust accordingly)
6 oz Papaya
1 each Hot Pepper (Scotch Bonnet/Habanero)
3 Lbs Yucca/Cassava
3 oz. Brown Sugar
1 oz. White Balsamic Vinegar or Aged Cane Vinegar
Peel the Yucca remove the center of the root and cut in 4 inch cylinders, boil in water to a soft touch but slightly of the al Dente side.
Peel the Papaya and cut in cubes, cut the pepper and remove the heat veins and seeds, in a casserole caramelize the Sugar golden brown, take to the darker side but careful do not burn it gets bitter add the chopped pepper (careful on the quantity as the peppers are very different in spice add enough to have a spice but not too much as the emulsion should have a spice tang but is not a hot sauce) add Papaya and simmer at low flame until the sugar is completely dissolved add the Vinegar a touch of black pepper and Salt. Let sit for min 30 minutes to rest and blend smoothly before serving.
The Fish fillet is to be marinated with the lime juice and the Angostura, seared and finished in the oven.
Chop the Garlic and roast in a pan add the Yucca and toss then add 4 spoons of the water of the previously boiled Yucca.
Place with the Yucca on the bottom of the plate and the Corvina Fillet on top, serve the Emulsion (all of it divided in four) on the plate on the side.
Guava Crèpe Suzette
Crèpes were a staple in most of the European Country in the 19th Century made as savory dishes first and then sweet later, white flower an expensive ingredient that in these days was mostly reserved for royalties and wealthy persons. The famous Crèpe Suzette as a dessert was first created by Henry Chartentier the nephew of famous Auguste Escoffier and produced at the Café de Paris in Monaco for the Prince of Whales accompanied by a beautiful lady named Suzette. Later the Crèpes became traditional dish in France, prepared to be consumed in a family gathering on February the 2nd celebrating the light or la ”Chandeleur” no more long, dark nights of the winter.
Crèpes where first noted in the Caribbean in French ruled Haiti in the early 1900 the crèpe Suzette established itself in the Caribbean on the menus of Luxury Hotels with classic Cuisine in the early days of tourism. Today is still represented in many creative ways.
The contemporary crèpe, should use the locally grown fruits and spices, locally produced spirits enhancing and celebrating the products at their best.
Ingredients (for about 16 crèpes):
2 cups 450 gr Flour
1 cup 225 ml Whole Milk, replace some of the Milk with water to reduce calories if required
4 each Eggs
2 tbsp. 30 gr Butter (melted)
Pinch of Salt
1/2 Vanilla Stalk or Few Drops Vanilla Extract (optional)
Vegetable Oil (for pan)
How to Prepare Batter:
1. Sift flour and mix with salt in a bowl.
2. Make a well and pour in whisked eggs. Stir well with wooden spoon
3. Slowly pour in milk while stirring. Keep stirring batter until small bubbles form on the surface the batter should be free of lumps.
4. Stir in melted butter.
NB The batter does not need to stand before using it. However, if you do let it stand, you will most likely want to add 1 tbsp. of water before cooking with it. General rule of thumb: if it seems thicker than cream, add a little more water, and/or a little more milk.
However all flower based recipes to give best results should sit for 30 minutes so that the gluten can have its best binding effect.
How to Prepare Crèpes:
1. Pour a little vegetable oil on a folded paper towel, and wipe the pan evenly. Keep paper towel at hand while preparing crèpes, in case you want to give it another wipe.
2. Pour in 2 - 3 tbsp. of batter and quickly move pan around, so that batter spreads evenly, covering the whole surface with a thin layer.
3. Let cook for about 1 minute feel the bubbles. Then, flip with a metal spatula, and cook other side for about 30-40 seconds the crèpe has to be of a golden color and pliable.
4. Cool on a flat surface so it can be handled.
How to prepare the filling/sauce and serve the Crèpes:
1 Orange (shredded) Rind
3/4 cup 170gr Granulated Sugar
5 oz. 140gr Butter (room temperature)
1/4 cup 60 ml Grand Marnier
4 oz. 110gr Guava Jelly
1/4 cup 60 ml Cognac
Mix orange rind with Butter at room temperature. In a saucepan, melt about 1 tbsp. butter/rind mix over a medium flame. Place one crepe on top, cook for about 30 seconds, flip, cook for about 15 more seconds, then sprinkle with a little sugar. Fold into quarters, take out of pan, and put on a plate on top of a simmering (not boiling!) pot of water. This will keep your crepes warm as you are preparing the filling. Proceed like this with each crepe. Mix liqueurs together and warm up. Put each crèpe on an individual plate. Pour liqueur over each one, then sprinkle with sugar and flambé. Serve right away!
This is an item that can be prepared in the kitchen but has a better impact where the guest sees the flambé, the classic presentation of this dish is table side flambé.