Yellowtail Snapper Matecumbe

Named after Matecumbe Key, this dish is often requested by locals, and served to tourists that visit South Florida as a flavorful use of one of the most plentiful fish species in the area. You will find several variations of this dish served in popular restaurants throughout the Florida Keys. Our version uses fresh lime juice, however you will find some establishments that use fresh lemons to replace the limes.

 Ingredients:

1/2 Spanish Onion, Diced

1/2 Cup Capers

1 Clove Garlic, Minced

5 Shallots, Minced

2 Tablespoons Parsley, Chopped

5 Beefsteak Tomatoes, Diced

1/4 Cup Fresh Basil, Chopped

1/2 Tablespoon Sea Salt

1/2 teaspoon Freshly Milled Black Pepper

3 Limes, juiced

1 Cup Extra Virgin Olive Oil

6 Yellowtail Snapper Filets

Salt and Freshly Milled Black Pepper, To Taste

Directions:

Preheat oven to 375°F with rack in the center position.

Rinse fish filets in cold water, and lightly season with salt, and Freshly milled black pepper. Reserve in the refrigerator while you prepare the sauce.


Mix all remaining ingredients in a non-reactive bowl to thoroughly combine. Refrigerate 1 hour prior to cooking to allow flavors to blend.


Heat Sauté pan over medium heat, and add 1 tablespoon olive oil to sear the snapper filets for 3 minutes on each side, or until lightly golden.


Transfer filets to a non-reactive baking dish, and cover with sauce.

CHICKEN JAMBALAYA

Ingredients:

One 3 to 4 pound stewing chicken, cut into serving pieces

3 Cups Long Grain Rice

1/4 Cup Canola Oil

3 White Onions(Medium) - chopped fine

6 Cups Chicken Stock

1 Tablespoon Sea Salt, or to taste

4 Cloves Garlic, Minced

1 Cup Green Onions, Chopped

1/2 Cup Green Bell Pepper, Diced

1/2 Cup Celery - Chopped fine

1/4 teaspoon Freshly Milled Black Pepper

1/4 teaspoon Cayenne Pepper, or to taste

2 Tablespoons Louisiana Hot Sauce



Steps:

1. Fry chicken in oil until golden brown. Remove chicken and drain the oil leaving just enough oil to cover bottom of pot. Add white onions, and fry until golden brown.

2. Return the chicken back into the pot with onions, and add Garlic, and Chicken Stock( Make sure to note the level of stock).

3. Add remaining seasoning and simmer covered until chicken is tender (If necessary, add additional stock to bring back to previous level).

4. Bring to a boil, and add rice. Simmer uncovered for about 15 minutes then stir rice.

5. Cover the pot with a tight fitting lid, let steam for 15 minutes, or until rice is tender. Turn rice once more, and remove from heat.

6. Let stand for 10 minutes prior to service.



Don't forget to try out these favorites too!

http://chefdonmessina.blogspot.com/2010/08/red-beans-rice.html

http://chefdonmessina.blogspot.com/2011/01/delacroix-island-chicken-sausage-gumbo.html

http://chefdonmessina.blogspot.com/2010/01/seafood-gumbo.html

Mexican Wedding Cookies- Polvorones

yield: two dozen


Ingredients:
1 1/2 cups unsalted butter, or 1 cup clarified butter

1 cup caster sugar

1 cup almond flour

2 cups all-purpose flour

1/2 teaspoon vanilla extract

sifted confectioners' sugar, for dusting

Steps:

1. Clarify the butter by cutting into small pieces and melting in a saucepan over low heat. Skim off any foam and discard. Turn off the heat and allow to stand for five minutes, until the remaining milk solids synced to the bottom. Gently strain the butter, making sure not to include the solids.

2. Preheat the oven to 375°F

3. In a bowl, combine the clarified butter with sugar and refrigerate until it solidifies, approximately 30 minutes.

4. Remove the butter from the refrigerator and wit and a mixer until thickened, and frothy.

5. Gradually add the all-purpose flour using a spoon or spatula, then add the almond flour and vanilla. Need, in the bowl, using the palm of your hands until it just starts to come together.

6. Turn out onto a lightly floured surface and roll out to about 1 inch thick, making sure the crumbly dough stays together.

7. Using a cookie-cutter, cut out 2 inch circles, being gentle, as the dough is very fragile.

8. Place cookies on a baking sheet lined with a nonstick mat or parchment paper and bake until the edges are just starting to turn color, 10 to 12 minutes.

9. Allow the cookies to cool on a baking sheet for a few minutes.

10. Dust with confectioners' sugar and carefully transfer them from the cookie sheet using a spatula, avoid touching them as much as possible.

Note*those with nut allergies can substitute the ground almond's for 1 cup all-purpose flour.

West Indies Salad

• Ingredients:


1 small yellow onion, diced

1 lb. jumbo lump crabmeat, well picked over

Salt and freshly ground black pepper

1/2 cup water, ice cold

1⁄2 cup Extra Virgin Olive oil

6 tbsp. cider vinegar

• Steps:

1. Spread half of the onions in the bottom of a medium mixing bowl. Arrange crabmeat on top of chopped onions, then cover with remaining diced onions. Season to taste with salt and pepper.

2. Pour oil, vinegar, and 1/2 cup ice-cold water over salad. Cover and marinate in the refrigerator for at least 2 hours or overnight. Toss lightly before serving.

Turkey with Poblano Mole Sauce- Mole Poblano De Guajolote

Until recently, most cooks thought of Mexican cooking in terms of tacos, tamales, and salsa. Many are still unaware of the exquisite flavors found in moles, ceviche's, or how the Caribbean has impacted the cuisine of South America. Those that have tried our Chicken Mole recipe using our Santa Isabel Mole Seasoning will appreciate the flavors this recipe has to offer. Mexican cuisine is a lot more complicated than what is found in the Tex-Mex fajitas, quesadillas, and nachos served and casual eateries across America. We hope that you'll try a few of these recipes out with your family, and discover some new flavor profiles together. Over the next few months we're going to introduce you to the authentic flavors create by the fusion of old world fruits and vegetables, meats, grains and spices paired with indigenous tropical ingredients such as achiote, bitter orange, pumpkin seeds, and chocolate.




This recipe takes a great deal of time to prepare, and intended for large gatherings!!!


serves:10- 12

Ingredients:

1 young turkey, about 8 pounds, cut into serving pieces

4 quarts water

4 cloves garlic

1 medium onion

1 tablespoon sea salt

For the sauce:

1 1/2 Cups canola oil

1/2 pound Ancho chilies, seeds and membranes removed

3 ounces Pasilla chilies, seeds and membranes removed

1/2 pound Mulato chilies, seeds and membranes removed

4 chipotle peppers

1 1/2 pounds beef steak tomatoes, whole

1 large onion, chopped

10 cloves garlic, minced

5 ounces almond's, blanched

4 ounces unsalted peanuts, shelled

1/4 teaspoon whole cloves

1/4 teaspoon black peppercorns

1 small cinnamon stick, about 1 1/2 inches

1/2 teaspoon anise seed

4 ounces golden raisins

3 ounces unsweetened chocolate

1 tablespoon granulated sugar

2 tablespoons kosher salt

1/2 cup white sesame seeds

Steps:

1. Place the turkey, water, garlic, onion and salt in a large pot, bring to a boil, cover and simmer over medium heat for one hour or until the turkey is tender. Drain, reserving the stock, and set aside.

2. To make the sauce, heat 2 tablespoons oil in a skillet, add the Ancho, Pasilla, Mulato chiles and sauté for 1 1/2 to 2 minutes. Transfer to a bowl, cover with hot water and soak for 30 minutes. Drain, transfer to a blender and purée. Set aside.

3. Add the chipotle chiles to a hot skillet, and sauté, turning often, until they begin to change color. Remove from heat, and reserve. Add the onion, and garlic to the same pan with the oil you sautéed the chipotle peppers in and sauté over medium-high heat until just golden brown. Transfer to a blender.

4. Blanche the tomatoes in boiling water until the skin just begins to split. Immediately shock the tomatoes in ice water. When cool peel the tomatoes, and transfer to the blender with the chipotle peppers, onions, garlic and purée. Set aside.

5. In the same oil, sauté the almond's for five minutes. Add the peanuts, cloves, peppercorns, cinnamon and anise seed and sauté for 3 to 4 minutes. Transfer to the blender, add the raisins and purée.

6. Heat a couple oil in a large stock pot. Add the race from the blender to the pot and boil for five minutes, stirring constantly. Add the chocolate and sugar, stirring constantly. When the mixture comes to a boil, add 4 cups of the turkey stock. Cover and cook over low heat for 20 minutes. Add the salt and season to taste. If the sauce is too thick add more stock.

7. Add the turkey, cover and cook over medium heat for 10 minutes. Meanwhile, toast the sesame seeds in a small skillet over medium heat until they are golden. Serve the turkey mole hot, garnished with sesame seeds.