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Some of our favorites.....

Creamy Peanut Sauce
- Full Of Beans Café

Peanut sauce can be found all over Thailand and there are literally hundreds of variations. It is usually served as a condiment with satays or spring rolls. This is one of my favorites.

Note: when using peanut butter it is essential that the temperature never reaches the boiling point or the peanut butter will separate.

1/2 cup chunky peanut butter 118 ml
3/4 cup coconut milk 177 ml
1 Tsp. red curry paste (or hot sauce) 5 ml
1 1/2 Tbsp. brown sugar 22 ml
1 1/2 Tsp. minced fresh ginger 7.5 ml
1/4 cup onion, diced fine 59 ml
1/8 cup chopped cilantro 30 ml
1 Tbsp. fish sauce (or soy sauce) 15 ml
1 Tbsp. lime juice 5 ml

Sautee, in an oiled sauce pan, the onion, ginger and garlic until soft [about one minute].
Add all the other ingredients except cilantro & peanut butter. Simmer on medium heat until coconut milk is warm.
Turn off the heat and wisk in the peanut butter until it is melted.
Now add cilantro and stir. Makes about 1 1/2 cups.

Stone Crab Cakes
- from The Restaurant on the Links at Safehaven

12 oz stone crab meat
1 bunch cilantro, finely chopped
1 carrot, finely diced
1 red onion, finely diced
4 stalks celery, finely diced
4 cloves garlic, minced
4 eggs
3 oz heavy cream
8 oz bread crumbs
2 oz butter for frying
salt & pepper

In a large bowl, combine crab meat, celery, onion, carrot, garlic and cilantro. Keeping the mixture cool (place the bowl on top of another bowl filled with ice), add heavy cream and eggs and stir until thoroughly combined. Then add the breadcrumbs and mix well. Season with salt and pepper to taste. Let the mixture sit for a half an hour before use.

Form mixture into small cakes (approx.2 oz) using a little extra bread crumbs to prevent sticking. Pre-heat a heavy bottom fry pan with a small amount of butter. When butter begins to brown, add the crab cakes and cook for approx. 3 minutes on each side or until crispy on both sides. Remove from the pan and place on a paper towel to drain off any excess butter.

Serve with tartar sauce or jerk mayonnaise and some pickled ginger vegetables.

Cedar Plank Salmon with pressed Yogurt and Lemon
- from The Restaurant on the Links at Safehaven

4 pieces Atlantic salmon filet (8 oz)
8 oz pressed (strained) yogurt
1 lemon (with zest removed)
1 oz extra virgin olive oil
salt and pepper
4 pieces cedar plank (4" x 6" x 1/4" thick)

This recipe works best on a BBQ set on low heat. The instructions below are for use in an oven.

Soak the cedar in warm water overnight. Season the salmon filets with a salt and pepper and place on the wood planks that have been patted dry with a cloth. Place the fish on the bottom rack of your oven (preheated to 400º) for approx. 12-15 minutes. If you prefer the fish a little more done, leave them in for 18-20 minutes. If you wish to finish the salmon plank on the BBQ, place the planks on the grill and let the wood begin to smoke a little. This will give the fish a smoky flavor. Serve the fish immediately while still on the plank of cedar.

For the Sauce:

In a medium bowl, combine the squeezed lemon juice, finely chopped zest and the pressed yogurt with the olive oil and a little salt and pepper until smooth and creamy.

Garnish the salmon with the yogurt sauce and serve with boiled mini potatoes and steamed asparagus.

Note: the cedar may be soaked in rum or vodka to impart a different flavor. The yogurt may also be substituted with sour cream or mascarpone cheese.

Cappuccino Crème Brule
- from The Restaurant on the Links at Safehaven

4 oz strong espresso coffee
2 oz Kailua (optional)
8 oz heavy cream (35%)
8 egg yolks
1 vanilla bean
6 oz sugar

Combine cream and vanilla bean in a heavy bottom pot and bring to a single boil. In a large bowl, cream together egg yolks, coffee, Kailua and sugar. Then pour hot cream mixture over the eggs while stirring constantly. Strain mixture through a sieve and then pour into coffee cups and bake in a water bath for 1.5 hours at 325º

Herb-Steamed Spiny Lobster
with a Saffron Risotto with braised fennel and a shellfish bisque sauce
- from Red Ginger

1 8-10 oz spiny lobster tail

Risotto:

1 c Aborio rice
4-5 c chicken stock
1/4 c heavy whipping cream
2 T grated parmesan cheese
1 clove garlic
2 cloves of shallots
1 pinch saffron
S & P to taste

Braised Fennel:

1 julienne of fennel, washed & quartered
2 oz chicken stock
salt to taste

Shellfish Bisque sauce:

6-8 lobster tail shells and bodies
1 onion, sliced
2 cloves garlic
1 stick celery, chopped
1/4 fennel bulb, chopped
2 c crushed tomato
2 oz olive oil
4 oz white wine
2 oz brandy
6 c vegetable or chicken stock

Directions:

Lobster (seasoning):

1. Remove from shell making sure to keep the tail fin still intact
2. Make a small lengthways incision down the top of the tail and season with salt and pepper
3. Set aside

Risotto:

1. Place a little olive oil in a heavy saucepan and sauté the garlic and shallots
2. Add rice and continuously stir to coat
3. When rice becomes a little toasted add chicken stock a little at a time and stir continuously making sure that the rice does not stick to the bottom
4. Check whether the rice is cooked by tasting (soft but not mushy)
5. Add saffron, cream, parmesan and stir until uniform
6. Season with salt to taste

Braised fennel:

1. Sauté the julienne of fennel in butter and then deglaze with stock
2. Season with salt to taste

Shellfish bisque sauce:

1. Heat olive oil in a heavy saucepan and sauté onions, fennel and celery until translucent
2. Deglaze with wine
3. Roast the shells and add them to the mixture
4. Incorporate stock and tomatoes and bring to boil
5. Let the stock reduce for about half an hour and remove from stove
6. Crush shells in a food processor or with a wooden mallet in a heavy food strainer
7. Strain, making sure to pound the shells through as this is what makes a true bisque
8. Add brandy and salt

Lobster (cooking):

1. Place the lobster tail on a bed of herbs (thyme, parsley and chives) in a steamer
2. Steam until cooked (8-10minutes)

Plate presentation:

1. Place the warm bisque sauce in the centre of the plate
2. Spoon risotto directly on the top of the sauce
3. Cover risotto with braised fennel
4. Place the steamed lobster on the top and garnish with chive spears

Tuna Wrapped Salmon with Mango Seaweed
- from Ristorante Ragazzi

3 lbs Tuna loin
1 lb Salmon (2" strip)
1/2 cup Chopped Parsley
3 T Ground Cumin
3 T Ground Pink Peppercorn
4 Dried Seaweed Sheets (Nori)
Salt and Pepper

Season the salmon strip with salt and pepper. Carefully wrap the salmon strip with dried seaweed sheets. Slice the tuna loin lengthwise, halfway through to butterfly it. Lay the seaweed wrapped salmon into the middle section of the tuna loin. Close the loin and tie with string every 2 inches. Roll loin gently in seasoning mixture consisting of parsley, cumin and pink peppercorns until completely coated. Slice the completed roll into 6 equal portions.Saute over medium heat with a little olive oil until seared golden brown or until desired temperature. Remove string. Assemble with garlic mashed potatoes and asparagus on the top left and right of the plate respectively. Place the tuna and salmon steak in the middle. Garnish with mango seaweed rum sauce and fried yucca and eggplant.

Cayman Lime Pie

1 can sweetened condensed milk
2 egg yolks
1 1/4 cups freshly squeezed Cayman lime juice
1" x 9" Graham Cracker pie crust
1/2 cup of egg whites
1/2 cup granulated sugar

Place the condensed milk, egg yolks and lime juice into a non-reactive bowl, combine thoroughly and strain. Pour mixture into pie crust and bake at 300° F for approximately 8 minutes or until set.

Remove from oven and set aside to cool.

Combine eggs and sugar and whisk with an electric mixer on a high speed until stiff. Fill into piping bags and pipe on top of pie.

Conch Fritters

1 medium green bell pepper, cleaned and seeded
1 medium red bell pepper, cleaned and seeded
1 medium onion, peeled and cut coarsely
1/2 scotch bonnet pepper
1/4 cup of water
2 ribs celery
1 LB fresh conch
1 tablespoon baking powder
1 tablespoon lime juice
salt and pepper to taste

Preheat fryer to 325° F. Cut peppers, onion, scotch bonnet, celery and conch. Using a meat grinder with a 1/8 inch blade, grind everything into a large bowl.

Add remaining ingredients, season with salt and pepper and mix well. Allow to rest for 1/2 hour in the refrigerator.

Using a 2 oz ice-cream scoop or just a regular tablespoon, scoop out the mixture and form into balls, then fry until golden brown.

After frying, drain on a paper towel and arrange on plates. Serve with tartar sauce. Makes 6 to 8 servers