Bahama Breeze Restaurant Conch Chowder
Bahama Breeze Restaurant Fish In A Bag
Bahama Breeze Restaurant Pan-Seared Sea Scallops
Bahama Breeze Restaurant Vegetable Saute


> Requesat From: >
> Anything from Bahama Breeze is pretty good.




Bahama Breeze Restaurant Conch Chowder

Today's recipe was prepared by Chef Fred Shrock from Bahama Breeze
Restaurant.

2 tablespoons olive oil
1 pound Conch meat, chopped
2 tablespoons garlic
1 1/2 cup onions, diced 1/2-inch
1/2 cup celery, diced 1/2-inch
3 tablespoons tomato paste
1 quart chicken broth
2 teaspoons thyme, fresh
1 teaspoon oregano, fresh
1/2 cup carrots, diced 1/2-inch
2 cups clam juice
1 1/2 cups potatoes, diced
1 1/2 cups tomatoes, diced
Salt and pepper to taste

Place oil in a pot and heat until very hot. Add the conch meat and
sear for 1 to 2 minutes. Add the garlic, onions, celery, carrots and
potatoes. Saute for 2 minutes. Add all the remaining ingredients, mix
well and bring to a boil.
Simmer until the potatoes are tender. Adjust seasoning with salt and
pepper to taste.

Posted by GayleL at recipegoldmine.com 3/3/2002 9:39 pm
Source: http://www.wbrc.com/gda/pastrecipes.shtml


Bahama Breeze Restaurant Fish In A Bag

2 sheets parchment paper
2 fresh mahi-mahi fillets
1 teaspoon adobo seasoning
1/4 teaspoon ground annatto seed
4 slices vine ripened tomato
4 sprigs fresh thyme
Vegetable Saute

Preheat oven to 350 degrees F.
Fold a piece of parchment paper in half to create a 13 x 18-inch
rectangle. Using scissors, cut the paper to form a large half-circle
with the fold as the straight edge of the half-circle so that when
unfolded, it looks like a full circle. Do it again for the other fillet.
Slice each mahi fillet diagonally on the bias, into 3 equal pieces.
Combine adobo and ground annatto seed (both available in Latin
markets) and sprinkle on both sides of the fillets.
Unfold the parchment paper and spread about 2 tablespoons of the
vegetable saute on half of the circle. Place one piece of a fillet on
top of the veggies and layer with 4 Tbsp. vegetable saute, a slice of
tomato and another fillet piece, more veggies and tomato and the third
fillet piece, topped with veggies and fresh thyme sprigs. Do the same
thing with the other mahi fillets, on the other piece of parchment
paper.

Fold the empty side of the parchment paper over the fish and veggies
and seal the edges by crimping and folding 1/2-inch deep and 2-inch
long folds, all the way around. Place pouches on a baking sheet and
bake in the middle of a preheated 350 degree F oven for 18 to 20
minutes. When done, the paper pouch will puff from the steam trapped
inside. You can carefully unroll an edge of the pouch (it will be
steaming hot) and insert an instant read thermometer into the center
fish fillet. It should read 150 to 155 degrees when done.
Serve with black beans and yellow rice.

Posted by GayleL at recipegoldmine.com 2/9/03 6:12:21pm

Source: azfamily.com - Chef Jim Cropper - Bahama Breeze Restaurant,
Phoenix, Arizona



Bahama Breeze Restaurant Pan-Seared Sea Scallops

6 tablespoons olive oil
10 jumbo sea scallops
Sea salt and freshly ground black pepper to taste
2 tablespoons red bell pepper, finely diced
2 tablespoons yellow bell pepper, finely diced
2 tablespoons green bell pepper, finely diced
8 ounces angel hair pasta, cooked according to package
instructions, drained and kept warm
1 tablespoon plus 2 teaspoons fresh garlic, minced
4 tablespoons cold butter
4 tablespoons scallion tops, chopped
1 teaspoon fresh thyme, chopped
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1/2 teaspoon granulated sugar
1 tablespoon fresh cilantro, finely chopped
1 tablespoon fresh parsley, finely chopped

Heat 2 tablespoons olive oil in a saute pan. Season scallops with salt
and pepper on both sides. Sear scallops for 3 to 4 minutes on each
side, (2 to 3 minutes if they are not jumbo-sized).
Saute 1 tablespoon garlic in olive oil for about 1 minute. Remove from
heat, then add butter; swirl butter into the garlic until it has
melted. Add 3 tablespoons scallions, thyme and bell peppers. Toss
sauce with pasta. Keep warm until ready to serve.
Combine 1 tablespoon olive oil, lime juice, lemon juice, 2 teaspoons
garlic, cilantro, parsley, 1 tablespoons scallions and sugar; toss to
combine.
Combine pasta mixture with scallops. Garnish with lemon juice mixture.

Posted by GayleL at recipegoldmine.com 2/9/03 6:12:21pm

Source: azfamily.com - Chef James Cropper, Bahama Breeze Restaurant,
Phoenix, Arizona



Bahama Breeze Restaurant Vegetable Saute

2 teaspoons extra-virgin olive oil
1 large clove garlic, minced
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
1/2 green bell pepper, julienned
1/2 chayote squash, seeded and sliced
1 rib celery, sliced
1/4 cup chicken broth
8 mushrooms, sliced
1 teaspoon fresh thyme, chopped
1/4 teaspoon white pepper
2 tablespoons dry white wine
1/2 teaspoon salt

Saute vegetables in olive oil over high heat, stirring often for 3 to
4 minutes. Reduce heat to low and add remaining ingredients. Cook,
stirring often, for 2 more minutes and remove from heat.

Posted by GayleL at recipegoldmine.com
Source: azfamily.com - Chef Jim Cropper -Bahama Breeze Restaurant,
Phoenix, Arizona


-Scott
www.homeculinaryjournal.com
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