"Recipes from the Chef's Kitchen"

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Ortanique
Cuisine of the Sun

Chef De Cuisine Scott Houghton
730 11th St. N.W.
Washington, D.C. 20004
202-393-0975


Executive Chef Cindy Hutson


Tropical Mango Salad with
Passionfruit Vinaigrette

Ingredients for the Salad:
1)   Baby Greens
2)   Julienned Mango
3)   Marinated Hearts of Palm
4)   Spicy Pecans
5)   The Passionfruit Vinaigrette (see recipe below)

Preparation of the Salad:
Toss dressing with a mix of the remaining above ingredients.

Ingredients for the Passionfruit Vinaigrette:
(Yield 5 cups)
1)   6 Cloves Roasted Garlic
2)   4 Each Shallots
3)   2 Bunch picked Mint
4)   1/2 Cup Sugar
5)   3 tbs. Kosher Salt
6)   1 tsp. Black Pepper
7)   1 cup Passionfruit Puree
8)   1 cup Rice Wine Vinegar
9)   1 cup Mirin
10) 1 1/2 tbs. Walnut Oil

Preparation of the Passionfruit Vinaigrette:
1)   Place garlic, shallot, salt and pepper, sugar, and mint in a work bowl of
       a food processor and chop fine.
2)   Next...with the machine running, drizzle in the vinegar, mirin and passion
       fruit.  When mixed, drizzle in the walnut oil.
3)   Taste and adjust seasonings if necessary.


Caribbean Bouillabaise

Ingredients for the Bouillabaise:
1)   Mussels
2)   Scallops
3)   Shrimp
4)   Available Fish (Halibut works well)
5)   Red Thai Curry (see recipe below)
6)   Reduced Fish Stock
7)   Jasmine Rice

Preparation of the Bouilabaise:
1)   Poach the seafood in the curry sauce...adding fish stock as needed for
       consistency.
2)   Serve with Jasmine Rice

Ingredients of the Red Thai Curry:
(Yield 2 quarts)
1)   1 Quart Sliced Onions
2)   4 each Leeks - rinsed sliced and cut in half
3)   3 each chopped Garlic Cloves
4)   4 each Kaffir Lime Leaves
5)   1 each chopped Lemongrass
6)   1 tbs. Red Thai Curry Paste
7)   3 cans Coconut Milk
8)   1 cup White Wine
9)   3 cups Reduced Fish Stock
10) 1 tbs. Herb Butter
11) 1 tbs. Tomato Paste

Preparation of the Red Thai Curry:
1)   Caramelize leeks until soft...then add garlic, lime leaves, lemongrass.
       Saute for 2 to 3 minutes.
2)   Add curry paste, tomato paste and fish base and saute 3 minutes more.
3)   Add white wine, cook 3 minutes, then add coconut milk and simmer
       for 10 to 15 minutes.
4)   Remove from heat and blend.  Pass through a strainer.


Tropical Drinks from Ortanique
Manager Emilio Velez

Ortanique Mojito

Ingredients:
(2 Servings)
1)   1/4 cup Water
2)   1/4 cup Sugar
3)   1 Lime thinly sliced
4)   8 large fresh Mint Leaves
5)   1/4 cup Bacardi Light Rum
6)   2 tbs. Club Soda
7)   Ice Cubes

Preparation:
1)   Stir water and sugar in a heavy sauce pan over low heat until sugar
       dissolves.
2)   Increase heat and boil without stirring for 1 minutes.  Cool syrup.
3)   Divide syrup, lime and mint leaves between two tall glasses.
4)   Using a wooden spoon, mash lime and mint in each glass.
5)   Add 1/4 cup rum and 1 tbs. soda to each glass.
6)   Stir to blend.  Fill each with ice.  Serve

...............................................................................................................................................................................................
Bacardi "O" Cosmo

Ingredients:
1)   4 oz. Bacardi O Rum
2)   1 oz. Cointreau Liqueur
3)   4 slices of Lime
4)   1 oz. Cranberry Juice
5)   2 Lemon Twist (garnish)
6)   Ice Cubes

Preparation:
1)   In a Shaker glass filled with ice...add the Bacardi O rum and Cointreau.
2)   Squeeze the juice from the limes and add the limes to shaker glass.
3)   Add the cranberry juice.  Stir to blend.
4)   Pour into your favorite martini glass.  Garnish with the twist. Enjoy!!!!



Good Eating!!!