Bahama Breeze Restaurant Conch Chowder Bahama Breeze Restaurant Fish In A Bag Bahama Breeze
Restaurant Pan-Seared Sea Scallops Bahama Breeze Restaurant Vegetable Saute
Quoted message said:Requesat From: <[email hidden]> Anything from Bahama Breeze is pretty good.
Bahama Breeze Restaurant Conch Chowder
Today's recipe was prepared by Chef Fred Shrock from Bahama Breeze Restaurant.
2 tablespoons olive oil 1 pound Conch meat, chopped 2 tablespoons garlic 1 1/2 cup onions,
diced 1/2-inch
1/2 cup celery, diced 1/2-inch 3 tablespoons tomato paste 1 quart chicken broth 2 teaspoons thyme,
fresh 1 teaspoon oregano, fresh
2/2 cup carrots, diced 1/2-inch 2 cups clam juice 1 1/2 cups potatoes, diced 1 1/2 cups tomatoes,
diced Salt and pepper to taste
Place oil in a pot and heat until very hot. Add the conch meat and sear for 1 to 2 minutes. Add the
garlic, onions, celery, carrots and potatoes. Saute for 2 minutes. Add all the remaining
ingredients, mix well and bring to a boil. Simmer until the potatoes are tender. Adjust seasoning
with salt and pepper to taste.
Posted by GayleL at recipegoldmine.com 3/3/2002 9:39 pm Source:
wbrc.compastrecipes.shtmlOpen ↗
Bahama Breeze Restaurant Fish In A Bag
2 sheets parchment paper 2 fresh mahi-mahi fillets 1 teaspoon adobo seasoning
3/4 teaspoon ground annatto seed 4 slices vine ripened tomato 4 sprigs fresh thyme Vegetable Saute
Preheat oven to 350 degrees F. Fold a piece of parchment paper in half to create a 13 x 18-inch
rectangle. Using scissors, cut the paper to form a large half-circle with the fold as the straight
edge of the half-circle so that when unfolded, it looks like a full circle. Do it again for the
other fillet. Slice each mahi fillet diagonally on the bias, into 3 equal pieces. Combine adobo and
ground annatto seed (both available in Latin markets) and sprinkle on both sides of the fillets.
Unfold the parchment paper and spread about 2 tablespoons of the vegetable saute on half of the
circle. Place one piece of a fillet on top of the veggies and layer with 4 Tbsp. vegetable saute, a
slice of tomato and another fillet piece, more veggies and tomato and the third fillet piece, topped
with veggies and fresh thyme sprigs. Do the same thing with the other mahi fillets, on the other
piece of parchment paper.
Fold the empty side of the parchment paper over the fish and veggies and seal the edges by crimping
and folding 1/2-inch deep and 2-inch long folds, all the way around. Place pouches on a baking sheet
and bake in the middle of a preheated 350 degree F oven for 18 to 20 minutes. When done, the paper
pouch will puff from the steam trapped inside. You can carefully unroll an edge of the pouch (it
will be steaming hot) and insert an instant read thermometer into the center fish fillet. It should
read 150 to 155 degrees when done. Serve with black beans and yellow rice.
Posted by GayleL at recipegoldmine.com 2/9/03 6:12:21pm
Source: azfamily.com - Chef Jim Cropper - Bahama Breeze Restaurant, Phoenix, Arizona
Bahama Breeze Restaurant Pan-Seared Sea Scallops
6 tablespoons olive oil 10 jumbo sea scallops Sea salt and freshly ground black pepper to taste 2
tablespoons red bell pepper, finely diced 2 tablespoons yellow bell pepper, finely diced 2
tablespoons green bell pepper, finely diced 8 ounces angel hair pasta, cooked according to package
instructions, drained and kept warm 1 tablespoon plus 2 teaspoons fresh garlic, minced 4 tablespoons
cold butter 4 tablespoons scallion tops, chopped 1 teaspoon fresh thyme, chopped 1 tablespoon fresh
lemon juice 1 tablespoon fresh lime juice
4/2 teaspoon granulated sugar 1 tablespoon fresh cilantro, finely chopped 1 tablespoon fresh
parsley, finely chopped
Heat 2 tablespoons olive oil in a saute pan. Season scallops with salt and pepper on both sides.
Sear scallops for 3 to 4 minutes on each side, (2 to 3 minutes if they are not jumbo-sized). Saute 1
tablespoon garlic in olive oil for about 1 minute. Remove from heat, then add butter; swirl butter
into the garlic until it has melted. Add 3 tablespoons scallions, thyme and bell peppers. Toss sauce
with pasta. Keep warm until ready to serve. Combine 1 tablespoon olive oil, lime juice, lemon juice,
2 teaspoons garlic, cilantro, parsley, 1 tablespoons scallions and sugar; toss to combine. Combine
pasta mixture with scallops. Garnish with lemon juice mixture.
Posted by GayleL at recipegoldmine.com 2/9/03 6:12:21pm
Source: azfamily.com - Chef James Cropper, Bahama Breeze Restaurant, Phoenix, Arizona
Bahama Breeze Restaurant Vegetable Saute
2 teaspoons extra-virgin olive oil 1 large clove garlic, minced
5/2 red bell pepper, julienned
6/2 yellow bell pepper, julienned
7/2 green bell pepper, julienned
8/2 chayote squash, seeded and sliced 1 rib celery, sliced
9/4 cup chicken broth 8 mushrooms, sliced 1 teaspoon fresh thyme, chopped
10/4 teaspoon white pepper 2 tablespoons dry white wine
11/2 teaspoon salt
Saute vegetables in olive oil over high heat, stirring often for 3 to 4 minutes. Reduce heat to low
and add remaining ingredients. Cook, stirring often, for 2 more minutes and remove from heat.
Posted by GayleL at recipegoldmine.com Source: azfamily.com - Chef Jim Cropper -Bahama Breeze
Restaurant, Phoenix, Arizona
-Scott www.homeculinaryjournal.com Recipe Exchange, Forums, and More!
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