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These are three savory dishes prepared by guest Chef James Reaux, former Executive Chef of the Boca Raton Resort, on the
2005 Radisson Seven Seas Chocolate Cruise .
Black Cocoa Seared Sea Scallops
with Grapefruit, Orange and French Bean Tangle
Makes 6 portions
 Ingredients for Scallops
18 pieces sea scallops (16 to 20)
2 T black cocoa powder
2 T oil
¼ t cinnamon
1/8 t cloves
¼ t Szechaun peppercorns, ground fine
¼ t lack pepper
Method
Mix the dry ingredients together. Salt and then dredge each
scallop on top and bottom only in the cocoa mix. Heat the olive
oil in a pre-heated sauté pan and sear scallops. When they have
browned, about 90 seconds, flip the scallops and continue
cooking over medium heat to desired doneness.
Ingredients for Tangle
½ pound French green beans
1 grapefruit
1 orange
1 T fresh chopped tarragon
1 T honey
1T rice wine vinegar
1 scallion, chopped
As needed salt and pepper
Method
Trim and cook beans until tender but still firm. Cut each bean
in half. Peel and section the citrus over a bowl to reserve the
juice. Mix the beans, citrus, scallion and tarragon in a bowl.
Add the honey and rice wine vinegar to the citrus juice and
season as desired.
Ingredients for the Sauce
1 ounce olive oil
1 shallot, julienne
½ t cracked black pepper
½ cup white wine
½ bay leaf
1 sprig fresh thyme
2 sprigs fresh parsley
1 cup orange juice
¼ cup heavy cream
½ pound unsalted butter, chunked
Method
Heat the oil in a pan and add the shallots and pepper. Sauté
until the shallots are lightly browned. Deglaze the pan with the
wine. Add the thyme, parsley and bay leaf and reduce to half
volume. Add the orange juice and cream. Bring to a simmer.
Remove from heat and whisk in the butter bit by bit until all
has been incorporated. Strain and adjust the seasoning.
Crispy Chicken Salad with Vintage Cocoa-Dusted Macadamia Nuts
and Maytag Blue Cheese
Ingredients:
1 and 1/2 pound chicken tenders
1 and 1/2 teaspoons salt
1/4 teaspoon pepper
2 eggs, beaten
2 cups Panko
4 T vegetable oil
3 cups mixed baby greens
1/2 cup thinly sliced red onion
3 Bosc pears, peeled and thinly sliced
1 cup Maytag blue cheese, crumbled
Dressing, recipe follows
Cocoa Macadamia Nuts, recipe follows
Method:
Sprinkle chicken with salt and pepper. Place eggs in a medium
bowl. Place panko in another bowl. Dip chicken first in eggs,
then in panko. Heat oil in a large skillet over medium high
heat. When oil is hot, add chicken and cook until browned on all
sides, about 6 minutes total. Remove chicken with slotted spoon
and drain on paper towels.
In large bowl, toss greens, onion, pears, and cheese. Add just
enough dressing to coat well. Arrange greens on 6 plates. Top
with chicken tenders and Macadamia nuts. Drizzle with additional
dressing and pass remainder.
Dressing
1/4 cup chopped macadamia nuts
1 T maple syrup
¼ cup apple cider vinegar
¼ cup mayonnaise
1 T brown sugar
1/2 cup olive oil
Method:
Add all ingredients, except oil, to a blender container. Blend
until well combined. With the motor running, slowly add oil and
blend until creamy. Transfer to a small bowl. Cover and store in
the refrigerator if making ahead of time.
Vintage Cocoa Dusted Macadamia Nuts:
½ cup sugar
½ t cayenne pepper
¼ cup cocoa (high quality variety such as Criollas)
¼ t salt
1 cup Macadamia nuts, lightly toasted
Method:
Carefully melt sugar in a medium frying pan over medium-high
heat. Stir in pepper, cocoa, salt and nuts. Stir until nuts are
well coated, then transfer to a plate lined with wax paper
coated with cooking spray. When cool, break into pieces. Store
in an airtight container, if making ahead of time.
Jamaican Blue Mountain Crusted
Rack of Lamb
with Mint Chocolate Marmalade
Lamb racks are seasoned with a mixture of
brown sugar and cinnamon and coffee, roasted and then served
with a dark sauce of coffee, cocoa and more cinnamon. The exotic
flavors are unusual, yet blend perfectly with the lamb. They
would also be wonderful with duck or pork.
 Ingredients
4 T brown sugar
2 T cinnamon
1 T bround Jamaican Blue Mountain Coffee
Sauce:
2 T olive oil
3 shallots, sliced
1 cup brewed coffee
1 cup brewed espresso
1 cup balsamic vinegar
2 cinnamon sticks
1 T unsweetened cocoa powder
4 cups lamb demi-glace
2 racks of lamb, French trimmed
To taste: salt and freshly ground black pepper
1 Tablespoon olive oil
Method:
The spice mixture: Blend the brown sugar, cinnamon and
coffee together.
The sauce: In a heavy sauté pan over
medium heat, heat the olive oil and sauté the shallots until
translucent, about 3 minutes. Add one half of the spice mixture
and cook, stirring constantly, for 1 minute. Pour the coffee,
espresso, and balsamic vinegar into the mixture and cook until
reduced by half. Add the cinnamon sticks, cocoa powder and demi-glace.
Reduce by half again, until a syrupy consistency. Reserve and
keep warm.
The lamb: Preheat the oven to 400 F.
Season the racks with the remaining half of the spice mixture,
salt and pepper. Heat the olive oil in a large ovenproof sauté
pan or skillet over medium-high heat and sear the lamb racks on
all sides. Place the lamb in the oven and roast 25 minutes for
medium-rare (140 F internal temperature). Remove from the oven,
tent with foil and let rest for 10 minutes. Carve into
individual chops.
Chocolate Mint Marmalade
Makes 4 half-pints
You’ll need half-pint-canning jars with
bands and new lids and a large cooking pot or canner. Steep
while working with jelly mixture.
Ingredients:
1 and 1 /2 cup fresh chocolate mint leaves and stems, washed
4-6 drops green food coloring
2 ¼ cups water
3 ½ cups sugar
2 T bottled lemon juice
3 ounce pouch of liquid pectin
Method:
Make sure mint is washed clean. Chop finely. Combine with water
in a saucepan. Bring to a boil. Remove from heat. Cover and let
stand for 10 minutes. To remove the mint, strain through cheese
cloth (triple layer) or jelly bag. Add food coloring.
Combine 1 ¾ cups of mint jelly, lemon juice and sugar in a
four-quart saucepan. Bring to boil on medium heat while
stirring frequently. Add liquid pectin and continue stirring
until the mixture returns to a full boil, about one minute.
Remove from heat and fill hot half-pint jars with mixture. Do
not fill to the top. Leave about one inch space. Place hot lids
on jars and screw on bands. Process in boiling water canner for
5 minutes.
*Note:
Chocolate mint is a variety of mint available to grow. If not
available any mint will do. |
