Maine Lobster and Scallops with Sweet Corn and Fingerling Potato Ragout
Recipes courtesy of Cafe Chardonnay
3 ears sweet corn-husk and silk removed-cut from cob (Note: may substitute frozen if fresh not available. I always freeze a number of ears of fresh late spring and summer corn so I have them to use during the off season).
1.5 oz whole butter
1/2 cup diced sweet onion ¼”x1/4”
1/2 cup diced carrot ¼”x1/4”
1/2 cup red bell peppers- diced fine ¼”x1/4”
8oz fingerling potatoes-sliced in 1/2” round slices
2 slices apple smoked bacon, cut into ¼” pieces
1 small bay leaf
1.5 sprigs fresh thyme
2 tbs freshly chopped Italian parsley
1 oz white wine
16 oz heavy cream
3/4 tspn kosher salt
1/4 tspn white pepper
20oz Scallops
2 Maine Lobsters
Sweet Corn and Potato Ragout
Heat butter in a large braiser.
Saute the bacon for 5 minutes until lightly browned
Add onions, peppers and carrots and sauté until onions are translucent
Add wine
Add corn, sauté for 5 minutes
Add the heavy cream
Add the potatoes and bring to a boil.
Add the thyme sprigs
Simmer until reduced by ½
Reduce heat and simmer until the ragout slightly thickens
Add the parsley and season with salt and pepper
Chill and refrigerate
Maine Lobster and Scallops
Boil lobster, remove from shell and cut the tails in half
Scallops: season with salt and white pepper, dredge in flour and sautee in clarified butter or vegetable oil. Cook on medium heat for about 3 minutes on each side until golden brown. Remove from pan and set aside with Maine lobster.
Deglaze sautee pan with 3oz of white wine, add ragout to pan and bring to a low boil. Add scallops and Maine lobster back to pan of ragout for approximately 2 minutes or until they are warm.
Makes 4 servings
Macadamia Crusted Yellowtail Snapper with Tropical Fruit Salsa
This is a refreshing and delicious summertime favorite, and long-standing customer favorite.
Ingredients
1/2 cup crushed macadamia nuts
1/4 cup flour
Salt and white pepper to taste
4 (8-ounce) yellowtail snapper filets, skin and bones removed
1/2 cup milk
1/2 cup vegetable oil or clarified butter
1/4 cup white wine
1/4 cup freshly squeezed orange juice
1 teaspoon chopped fresh chives
2 cups mixed diced (choose from mango, papaya, kiwi, carambola, pineapple, blackberry, orange, watermelon, cantaloupe, honeydew, blueberries, strawberries, raspberries, or any sweet fresh, ripe tropical fruit, or fresh berries of your choice)
juice of one lime
2 tablespoons chopped fresh cilantro
1 teaspoon sugar
1/4 cup freshly squeezed orange juice
1/2 chilli pepper, finely diced, seeds and membrane removed (Serrano or Scotch Bonnet)
1/2 small red bell pepper, finely diced
1 scallion, sliced into thin rounds
1 1/2 cups Tropical Fruit Salsa (below)
Procedure:
Mix nuts with flour, salt and pepper. Dip fillets in milk then dredge in nut mixture.
Heat oil in saute pan over medium heat. Place fish, flesh side down, in pan and saute until lightly browned. Turn fish and saute for 2 more minutes.
Remove oil from pan, reserving 2 tablespoons; add wine and orange juice. Reduce by one half and add chives.
Remove fillets to plate. Spoon 1 tablespoon sauce over fish and top with 2 tablespoons of Tropical Fruit Salsa (recipe follows).
Tropical Fruit Salsa
Place fruit in glass mixing bowl and add lime juice, orange juice, cilantro, sugar, peppers and scallion; mix well. Season with salt and pepper. Let sit 1/2 hour before serving.
To complete this meal place the Snapper on top of a bed of coconut basmati rice as they do at the restaurant (optional)–you may also want to try couscous, faro, or orzo– and ENJOY!
You can make your Tropical Fruit Salsa ahead of time and allow to marinate for up to 24 hours, and even use your own favorite fruit salad as a substitute–you may want to serve it on the side of the fish to keep the fish from getting soggy.
Cafe’ Chardonnay has been one of my favorites in Palm Beach County since opening in 1986–that means Chef Frank and Gigi will be celebrating 30 years of their unique brand of upscale Continental, Italian, and French cuisine, with an emphasis on fine wine in comfortable, elegant surroundings on PGA Blvd. What I love is that after 30 years, the essence remains the same–fresh, fine dining, the classics done right, with an Italian-American twist. As i have said many times, this is a favorite spot for lunch in the area, a great salad, soup, fresh seafood, a glass of wine from a great selection, and service that knows your name and anticipates your needs. Dinner is even more of an event, with daily and weekly specials, I especially enjoy that they remain open during the long hot summer months, offering something fresh and exciting each week, fresh seafood, farm fresh ingredients from up north, the kind of menus you find when summering in the Hamptons, but the nice thing is they appreciate their locals, and instead of closing or ramping down, the offerings are innovative and enticing. Be sure to also check out Cafe’ Chardonnay’s wine dinners throughout the year, representing many excellent producers! When you are in the area, be sure to visit, and tell Chef Frank, Gigi, and the folks at Cafe’ Chardonnay that I sent you!
Cafe Chardonnay
4533 PGA Blvd.
Palm Beach Gardens, FL 33418
561.627.2662
