Saturday, September 1, 2012
Thursday, August 30, 2012
The Encounter
We had a very relaxing day. It began with an early morning rain shower which gave way to a lazy afternoon. Our most pressing concern was dinner. We had made reservations for a recommended favorite restaurant on the island, but Chef Remy had such a profound affect on us the night before that we canceled our itinerary and by 5:30 found ourselves in South Coast Bar and Grill. We wanted to see if Chef could surprise us again, and we dared him to bring it on!!
I was a little surprised at the building: small with very few parking spots. I was even more perplexed walking through the front door. South Coast looked more like a local hang-out than the white cloth quiet place I expected. Not that I was expecting the Ritz but, as evidenced Wednesday night, Chef Remy can cook with the best. In Houston, he could own one of those small home/restaurants in the Heights with 20 flickering tables in white and 40 foreign-accented waiters in black...and ludicrous prices!!
We found our way to an outside table on one of two baconies overlooking a breathtaking view: a dimming orange sunset with aqua blue-splashing waves leaving white mist on the coral below. It was then we realized we had a shot at one heck of a meal!
Thursday night is Lobster Night at South Coast...really, need I say more? Sista and I got the pre-fixed while the boys went their own direction, pork...pasta...and lots of moaning. It took us all the way to 7th heaven. Lest I drone on with a thousand words more, please allow my pictures to tell you the rest of my story.
I was a little surprised at the building: small with very few parking spots. I was even more perplexed walking through the front door. South Coast looked more like a local hang-out than the white cloth quiet place I expected. Not that I was expecting the Ritz but, as evidenced Wednesday night, Chef Remy can cook with the best. In Houston, he could own one of those small home/restaurants in the Heights with 20 flickering tables in white and 40 foreign-accented waiters in black...and ludicrous prices!!
We found our way to an outside table on one of two baconies overlooking a breathtaking view: a dimming orange sunset with aqua blue-splashing waves leaving white mist on the coral below. It was then we realized we had a shot at one heck of a meal!
Thursday night is Lobster Night at South Coast...really, need I say more? Sista and I got the pre-fixed while the boys went their own direction, pork...pasta...and lots of moaning. It took us all the way to 7th heaven. Lest I drone on with a thousand words more, please allow my pictures to tell you the rest of my story.
Chef Remy
We were privileged to have a local chef serve us last night! Chef Remy was effortless orchestrating this incredible experience! He served us 4 courses of local delicacies:
Appetizer:
Seared Tuna and Sliced Papaya with Seaweed Cucumber Salad and Wasabi Fish Roe
First Main Course:
Grilled Lamb Chop marinated in a Garlic Cilantro Lime Pesto with Roasted White, Red and Purple Fingerling Potatoes served with Green and White Asparagus Spears
Second Main Course:
Grilled Lobster and Salmon with a Mango Chutney served with Broccoli Raab
Dessert:
Molten Chocolate Cakes with Raspberries and Strawberries
It was an experience of a lifetime!! Thank you Chef!
Appetizer:
Seared Tuna and Sliced Papaya with Seaweed Cucumber Salad and Wasabi Fish Roe
First Main Course:
Grilled Lamb Chop marinated in a Garlic Cilantro Lime Pesto with Roasted White, Red and Purple Fingerling Potatoes served with Green and White Asparagus Spears
Second Main Course:
Grilled Lobster and Salmon with a Mango Chutney served with Broccoli Raab
Dessert:
Molten Chocolate Cakes with Raspberries and Strawberries
It was an experience of a lifetime!! Thank you Chef!
Wednesday, August 29, 2012
Coconut Cream Pie
1 cup coconut milk
2 cups whole milk
3/4 cup sugar
1/4 cup corn starch
4 eggs, separated
3 cups fresh coconut
1tsp. Vanilla
4 T. Butter
Combine the milks, sugar and cornstarch in a heavy-bottomed medium-sized pot. Gently heat; temper the egg yolks and whisk until the custard thickens. Remove the custard and add butter, coconut and vanilla-stir and refrigerate.
After the custard cools completely pour into a baked pie shell.
Make a merengue by whisking the egg whites w 1/4 cup powdered sugar and top the pie. Bake briefly until the meringue browns.
Serve.
2 cups whole milk
3/4 cup sugar
1/4 cup corn starch
4 eggs, separated
3 cups fresh coconut
1tsp. Vanilla
4 T. Butter
Combine the milks, sugar and cornstarch in a heavy-bottomed medium-sized pot. Gently heat; temper the egg yolks and whisk until the custard thickens. Remove the custard and add butter, coconut and vanilla-stir and refrigerate.
After the custard cools completely pour into a baked pie shell.
Make a merengue by whisking the egg whites w 1/4 cup powdered sugar and top the pie. Bake briefly until the meringue browns.
Serve.
Tuesday, August 28, 2012
Paradise Eggs in Purgatory
4 eggs
1 cup of Curry sauce (do not use any chicken from the curry)
3 strips bacon, browned
5 sage breakfast links, browned
1small onion, chopped
1/2 small bell pepper, chopped
1 cooked carrot, chopped
1/2 bunch cilantro, minced
1 medium russet potato, boiled and cubed
Add a little butter to the bacon and sausage grease. Stir in the onions and bell pepper and sauté until the onion is clear. Stir in the carrot, cilantro, potato, bacon and sausage in with the curry sauce along with a little water. Simmer until the sauce comes together (about 5-10 minutes). Carefully break the eggs into the sauce, cover and cook 3-5 minutes until the eggs are cooked through. Serve w an English muffin on the side.
1 cup of Curry sauce (do not use any chicken from the curry)
3 strips bacon, browned
5 sage breakfast links, browned
1small onion, chopped
1/2 small bell pepper, chopped
1 cooked carrot, chopped
1/2 bunch cilantro, minced
1 medium russet potato, boiled and cubed
Add a little butter to the bacon and sausage grease. Stir in the onions and bell pepper and sauté until the onion is clear. Stir in the carrot, cilantro, potato, bacon and sausage in with the curry sauce along with a little water. Simmer until the sauce comes together (about 5-10 minutes). Carefully break the eggs into the sauce, cover and cook 3-5 minutes until the eggs are cooked through. Serve w an English muffin on the side.
Chicken Curry with Naan
3 lb. chicken, cut into pieces
2cups chicken broth
2 cans coconut milk
4 carrots, chopped
2 red yams, chopped
2 yellow onions, chopped
1" ginger, minced
4 garlic cloves, minced
3oz. Tomato paste
2 T. Curry powder
3 cinnamon sticks
5 cloves
6 whole peppercorns
Brown chicken pieces in 2-3 T. oil or ghee. Drain and set aside. Using the oil that browned the chicken, place the onions, ginger and garlic in the pan. Sauté until the onion bc translucent; add the curry powder, cinnamon, peppercorns and cloves into the onion mixture and stir. Stir in the tomato paste and cook until the you can no longer see the ground spices. Add the chicken broth and all the chicken pieces back into the pan and stir to combine. Stir in the chopped carrots and yams and cook for ~1 hour or until the chicken pulls away from the bone and is completely cooked. Stir in the coconut milk and simmer gently until the sauce is thickened. Serve over rice w Naan.
2cups chicken broth
2 cans coconut milk
4 carrots, chopped
2 red yams, chopped
2 yellow onions, chopped
1" ginger, minced
4 garlic cloves, minced
3oz. Tomato paste
2 T. Curry powder
3 cinnamon sticks
5 cloves
6 whole peppercorns
Brown chicken pieces in 2-3 T. oil or ghee. Drain and set aside. Using the oil that browned the chicken, place the onions, ginger and garlic in the pan. Sauté until the onion bc translucent; add the curry powder, cinnamon, peppercorns and cloves into the onion mixture and stir. Stir in the tomato paste and cook until the you can no longer see the ground spices. Add the chicken broth and all the chicken pieces back into the pan and stir to combine. Stir in the chopped carrots and yams and cook for ~1 hour or until the chicken pulls away from the bone and is completely cooked. Stir in the coconut milk and simmer gently until the sauce is thickened. Serve over rice w Naan.
Monday, August 27, 2012
English Island Cheese Burger
1 lb. ground beef
4 thick slices white cheddar cheese
1/2 lb. bacon, cooked crisp and drained
1onion, sautéed until clear
4 English muffins
2T. Mayo
Make 4 hamburger patties from the beef. Grill until cooked through and place the cheese on each pattie. Cover for 2 minutes and melt the cheese. Set aside. Toast the English muffins and spread a little mayo on each side. Place the beef on the bottom of each muffin and top with bacon. Close with the tops of the muffins and serve!
4 thick slices white cheddar cheese
1/2 lb. bacon, cooked crisp and drained
1onion, sautéed until clear
4 English muffins
2T. Mayo
Make 4 hamburger patties from the beef. Grill until cooked through and place the cheese on each pattie. Cover for 2 minutes and melt the cheese. Set aside. Toast the English muffins and spread a little mayo on each side. Place the beef on the bottom of each muffin and top with bacon. Close with the tops of the muffins and serve!
Sunday, August 26, 2012
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