March 1, 2008
Edited by Gail Bellamy
Grilled, glazed, seared, marinated, breaded or broiled — no matter how it's prepared, seafood is a big winner on restaurant menus.
Let's begin with starter courses featured in this month's recipe section. Selections include Mini Crab Cake Sandwiches, and California Avocado Tuna Sashimi with Diver Scallop, Pickled Watermelon and Avocado Yuzu Emulsion, from Chef Rob Wilson of Restaurant 162 at the Ritz-Carlton Laguna Niguel in Dana Point, CA.
On our recipe pages you'll find numerous ideas for catering to your shrimp-loving patrons, including Edisto Shrimp and Grits from Fatz Cafe — a casual dining concept with 40 locations in the Southeastern U.S. — and Tequila and Brown Sugar-Glazed Shrimp from Chef Brian Olenjack of Olenjack's Grille in Arlington, TX.
Seafood salads include the Salmon with Poached Pear and Bacon Sherry Vinaigrette, from Chef Brian Piasecki, formerly of Le Cellier Steakhouse at Walt Disney World EPCOT and now with Jiko at Disney's Animal Kingdom Lodge. Chef Dean James Max of 3030 Ocean Restaurant and Bar in Ft. Lauderdale, FL, also shares a recipe for Gulf of Mexico Rare Yellowfin Tuna Salad with Roasted Fennel, Capers and Olive Vinaigrette.
Entree choices have a global accent: Consider Crispy-Skinned Yellowtail Snapper with Shrimp, Chinese Sausage, Pickled Green Papaya and Vietnamese Tea Foam, a creation of Chef Michael Bloise of Wish at The Hotel in Miami Beach. Chef Justin Rambo-Garwood of Philadelphia Fish & Co. shares a recipe for Red Snapper Creole with Grilled Mangos and Bananas, while Chef Allen Susser of Chef Allen's in Miami provides his recipe for Wild Florida Shrimp and Mango Curry. Look for these ideas and more on the following pages.
For the industry's most extensive collection of recipes by product category and daypart, go to our website: Restaurant-Hospitality.com.
You May Also Like
