Great Chefs of the Caribbean

Name: Great Chefs of the Caribbean | Signature Recipes from the Islands
Brand: Turner Publishing Company
Price: 14.49 EUR
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Signature Recipes from the Islands

Julia M. Pitkin(Herausgeber*in)

Turner Publishing Company

Erschienen am 1. Februar 2000

240 Seiten

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978-1-62045-258-5 (ISBN)

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Inhalt

Intro
Title Page
Copyright Page
Table of Contents
CREDITS
MAIL ORDER SOURCES
SOUPS AND SALADS
CUCUMBER SOUP
SHRIMP ASOPAO
LANGOUSTINE COURT BOUILLON WITH WILD MUSHROOMS, LEEKS, AND CITRONELLA
MIXED VEGETABLE SALAD WITH SWEET AND SOUR PAN-FRIED SCALLOPS
SALAD OF SAPOTE, MANGO, AVOCADO, PAPAYA, AND JICAMA WITH KEY LIME-GUAVA VlNAIGRETTE
CRAYFISH SALAD WITH VANILLA DRESSING
SHRIMP SALAD PIONONO WITH CALABAZA SEED VINAIGERTTE
CALABAZA SEED VINAIGRETTE
APPETIZERS
ESCARGOT-STUFFED MUSHROOMS
HONDURAN SCALLOP CEVICHE
ECUADORIAN SHRIMP CEVICHE
TURMERIC COCO-YUCA WITH DUCK CONFIT AND TAMARIND GLAZE
CARIBBEAN TUNA TARTARE
ARTICHOKE TERRINE WITH SMOKED SALMON AND GOAT CHEESE
BARBUDA LANGOUSTE RISOTTO WITH SUN-DRIED TOMATOES AND BEET AND CURRY OILS
FRESH RED TUNA TARTARE
ONION PIE
COLOMBO OF BLACR MUSSELS WITH LEERS
CALABZA RISOTTO
PARMESAN BASKET WITH POLENTA AND ROASTED VEGETABLES
BONITO TARTARE
SEARED YELLOWFIN TUNA TARTARE
SALT FISH SPRING ROLLS
CARIBBEAN LOBSTER SPRING ROLLS WITH CRISP LEEKS AND RED CURRY-HONEY DIPPING SAUCE
AHI TUNA TEMPURA, GRILLED RICE PAPER, AND MANGO-BLACK BEAN DRESSING
MUSSELS WITH PARSLEY AND GARLIC
SCALLOPS WITH SAUTÉED SWEET POTATO RELISH
CRAYFISH MENALLIONS WITH MANGO AND LEEK FONDUE AND OYSTER SABAYON
RICE PAPER-WRAPPED GRILLED SHRIMP WITH AVOCADO AND ASIAN BROCCOLI SLAW
STUFFED SHRIMP WITH SCALLOP MOUSSE IN A ROASTED RED BELL PEPPER-LIME SAUCE
BLACK BEAN CADES WITH BUTTERFLIED SHRIMP AND CHILI BEURRE BLANC
SHRIMP SAUTEED IN TROPICAL FRUIT SALSA
CURRIED NUGGETS OF LOBSTER
CURRIED CONCH AND PLANTAIN RAVIOLI WITH MANGO AND PAPAYA COULIS
LOBSTER PANCADES WITH STINGYTHYME SAUCE
GARLIC-CRUSTED CRAYFISH TAILS
ZUCCHINI-LOBSTER SOUFFLÉ
FOIE GRAS AU POIREAUX WITH TRUFFLE VINAIGRETTE
SUCKLING PIG PAUPIETTE WITH GUAVA SAUCE
GRILLED PORTOBELLOS
FISH AND SEAFOOD
SUGAR MILL ESCOVICHED FISH
SWORDFISH PICCATA
PEPPER-CRUSTED YELLOWFIN TUNA FILET MIGNON WITH SWEET POTATO CAKE, RED PEPPER PURÉE, AND SUN-DRIED FRUIT AND TOMATO COMPOTE
GRILLED SWORDFISH WITH SOY-GINGER BEURRE BLANC
BARBECUED SWORDFISH AND CRISPY FRIED GULF SHRIMP WITH ROCK LOBSTER AND SQUID INK RISOTTO, TROPICAL MANGO SALSA, AND PINEAPPLE-CILANTRO DRESSING
SAKMON TOURNEDOS WITH MANGO, BRIE CHEESE AND A ROASTED TOMATO VELOUTÉ
YAUTIA-WRAPPED DORADO
FISH FILLET CAPRICE
FILLET OF VIVANEAU WITH ENDIVE AND CONFIT TOMATOES
FILLET OF SEA BASS WITH A DOMINICAN CREOLE SAUCE AND TROPICAL PURÉE
SEARED RED SNAPPER WITH SWEET POTATOES AND CHRISTOPHENE, WITH CREOLE SAUCE
GROUPER FILLET WITH CORN, TOMATO, AND PLANTAIN
FAN-FRIED RED SNAPPER WITH BABY ARUGULA AND PAPAYA SALAD
GRILLED RED SNAPPER WITH CONCH AND CORN PANCAKE AND TAMARIND-PINEAPPLE VINAIGRTTE
FILLET OF RED SNAPPER WITH SHRIMP
SEA SCALLOPS WITH PPLENTA
CARIBBEAN STUFFED LOBSTER
CREOLE BLAFF Of CARIBBEAN LOBSTER AND MEXICAN FOIE GRAS
CARIBBEAN LOBSTER TAIL ORQUIJDEE
SWEET POTATO-WPAPPED SPINY LOBSTER TAIL WITH AVOCADO AND GREEN PAPAYA ROTI TACO AND BEETROOT SYRUP
BASIL-SCENTED CARIBBAN LOBSTER
THAI-BARBECUED LAQUERED WAHOO OVER A LEMONGRASS-GINGER BROTH ON UDON NOODLES
MEATS AND POULTRY
CHCLEN TRINIDAD WITH ORANGE-RUM SAUCE
GRILLED DUCK BREAST WITH A PINK PEPPERCORN-PASSION FRUIT SAUCE AND WILD MUSHROOMS
JERK-SEASONED PORK WITH SWEET POTATO, CALLALOO, AND GOAT CHEESE GNOCCHI
SUGAR MILL PLANTATION PORK
VEAL ROULADE WITH SAGE SAUCE
VEAL CHOP WITH POTATOES À LA PROVENCALE
VEAL OSCAR
LAMB CHOP WITH MOFONGO AND ClLANTRO PESTO
BROILED BABY LABMB CHOPS
COFFEE-COCOA-SPICED RACB OF LAMB
RACK Of LAMB (RUSTED WITH HAZELNUTS AND DIJON MUSTABD ON FRAMBOISE DEMI-GLLACE
OSSO BUCO
DESSERTS
GUAVA MOUSSE IN A TROPLCAL FRUIT SOUP WITH MASCARPONE ICE CREAM
MANGO-LIME MOUSSE TART WITH COCONUT ICE CREAM
PASSION FRUIT MOUSSE IN A TUILE COME WITH STRAWBERRY AND WITH COULIS
LEMON-LIME MOUSSE WITH CHOCOLATE CRUNCH
PASSION FRUIT AND RASPBERRY MOUSE
FROZEN MANGO SOUFFLÉ
ICED BANANA SOUFFLE ON A CHOCOLATE TARB WITH SHAVED MANGOES
BANANA NAPOLEON WITH CHOCOLATE SABAYON
CLASSIC PLANTAIN TART
CRUZAN BANANAS
PINEAPPLE SURPRISE
ROASTED PINEAPPLE WITH BLACK CURRANT, MARTINIOUE AGED RUM, AND VANILLA BEANS
BANANA PUDDING
TROPICAL FRUIT PUDDING
TROPICAL PARFAIT
CHOCOLATE-LAYERED LIME PARFAIT WITH RASPBERRY COULIS
CHOCOLATE FLOATING ISLflNDS WITH TROPICAL FRUITS
FLOATING ISLAND HISPANIOLA
CRÈME BRÛLÉE WITH SAUTÉED EXOTIC FRUITS
EXOTIC FRUIT GRATIN WITH OLD RUM
FRUIT AND CEREAL SALAD WITH LEMON CREAM IN A WHITE CHOCOLATE CRIST
SPONGF CAKE WITH SAUTÉED BANANAS AND SPICED RUM BUTTER
VIRGIN GORDA COCONUT LAYER CAKE
PASSION FRUIT CHIBOUST WITH EXOTIC FRUIT SAUTÉ
ALMOND STICKS (KRANSEKAGE)
SWEET YUCA FRITTERS
THE UNNAMEABLE DESSERT
CARAMELIZED APPLE PIE WITH MANGO ICE CREAM AND FRESH FRUIT
CRISPY FEUILLANTINES WITH FRESH STRAWBERRIES AND CARAMEL ICE CREAM
TURTLE BAY'S CHOCOLATE-BANANA TART
BANANA-CHOCOLATE TART WITH HAZELNUT SAUCE
HAZELNUT NAPOLEON FILLED WITH CHOCOLATE-KAHLUA MOUSSE AND PASSION FRUIT GRANITE
PITHIVIERS
TIRAMISU
COGNAC-POACHED PLUMS WITH CHOCOLATE TRUFFLE AND CHAMPAGEN GRANITE
TUILE CUPS
STRAWBERRY BRULÉE NAPOLEON
TUILE PALMS
THE CHEFS
GLOSSARY
BASIC RECIPES
INDEX

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