• Monday, May 29, 2017

St. Barth Recipes

Elite Eating
By , Cooling Your Jets Contributor
June 6, 2012

Restaurants in St. Barth’s are as alluring as the island’s beaches, where waterfront dining is sleek and sophisticated. Luxury is the defining quality of St. Bart’s identity, and food is yet another way for the island to woo guests. Our menu was inspired by this effortless refinement; it blends French technique with Caribbean ingredients in an ode to lavish leisure.

Lobster Spring Rolls with Lemongrass-Coconut Sauce

Ingredients

1 tablespoons vegetable oil, plus more for frying
1/2 cup shiitake mushrooms, stems removed and discarded, caps sliced thin
1 cup Napa cabbage, sliced thin
1 cup carrot, shredded
1 cup cooked lobster meat, diced
10 egg-roll wrappers
1 can coconut milk
1/2 cup fresh lemongrass, minced
3 tablespoons fresh lemon juice
2 tablespoons Thai basil, chopped
Kosher salt and black pepper, to taste

Directions

Don’t be fooled by the dainty appearance of these rolls – they’re surprisingly rich with an addictive crunch. If you’re looking for lighter fare, use a rice-paper wrapper instead and forgo the frying process. Either way, the taste of the filling and sauce will be worth the time spent assembling the rolls.
Yield: 10 rolls
Add 1 tablespoon oil to a large sauté pan on medium heat. Add mushroom and cook 3 minutes. Add cabbage and carrot. Season with salt and pepper. Cook until vegetables are tender, about 10 minutes. Transfer mixture to a bowl and add lobster meat. Taste mixture and adjust seasoning.
Place 1 egg-roll wrapper on cutting board with corner pointing toward top of board. Add 3–4 tablespoons of filling to bottom third of wrapper. Dampen edges with water. Fold in sides and roll firmly into a tight cylinder. Make sure edges are sealed and cover with a damp towel. Repeat process with remaining wrappers.
In a large nonstick sauté pan, add 1 inch of oil. On medium-high heat, bring oil to 375˚F. (Use a candy thermometer to measure temperature.) Add 5 rolls, making sure not to crowd pan. Fry until roll is golden-brown on all sides, about 3-4 minutes. Remove from pan and drain on paper towel. Cook additional rolls and drain.
Add coconut milk, lemongrass, lemon juice, and basil to a saucepan and bring to a boil. Cook until reduced by one-third. Strain and serve with rolls. 

Sweet Potato And Conch Cakes With Mustard Cream

Ingredients

1 tablespoon olive oil, plus more for frying
1 medium yellow onion, diced small
1 red pepper, diced small
2 cloves garlic, minced
3 cups sweet potato, peeled and shredded
1 cup conch, cleaned and diced
1 extra large egg, beaten
2 tablespoons all-purpose flour
3 tablespoons breadcrumbs
1 cup heavy cream
3 tablespoons Dijon mustard
zest of 1/2 lemon
Kosher salt and black pepper, to taste

Directions

This is our version of a high-end potato pancake with a Caribbean twist. If you can’t find conch, then scallops can be substituted. Either way, be sure not to overcook the cakes or the fish will be somewhat chewy.
Yield: 16–18 cakes
Add 1 tablespoon to a sauté pan on medium heat. Add onion and pepper. Season with salt and pepper and sauté until soft, about 8 minutes. Add garlic and cook 1 minute. Add mixture to a large bowl. Add sweet potato, conch, egg, and flour to bowl and mix well. Form mixture into round cakes and dust with breadcrumbs.
Add 3–4 tablespoons of oil to a large sauté pan on medium heat. When oil is shimmering but not yet smoking, work in batches to fry cakes until both sides are golden-brown, about 5 minutes per side.
Add cream to a saucepan on medium heat. Cook until cream is reduced by one-quarter. Add mustard and lemon zest and whisk to combine. Drizzle on individual serving plates and place cakes on top. Serve with lemon wedges, if desired.

Chili Prawns with Mango, Jicama and Cilantro Salad

Ingredients

1/4 cup plus 1 tablespoon extra virgin olive oil
1 tablespoon Thai chili, seeded and sliced very thin
3 tablespoons parsley, minced
12 giant prawns, cleaned and butterflied
1 tablespoons lime juice
1 tablespoon lemon juice
1 ripe mango, peeled and julienned
1 cup jicama, peeled and julienned
1 tablespoon cilantro, minced
Kosher salt, to taste

Directions

After a morning spent in a swimsuit in the sun, this is the ultimate lunch to enjoy on the waterfront. A touch of sweetness from the mango balances the spicy and acidic tang of the dish.
Yield: 4 servings
Add 1/4 cup oil, chili, parsley, and prawns to a bowl and mix well. Cover, refrigerate, and marinate prawns for at least 1 hour. Preheat grill to medium-high and brush lightly with oil. Remove prawns from marinade. Wipe off excess oil and season prawns with salt. Grill until flesh is opaque and just cooked through, about 5 minutes per side.
Add 1 tablespoon oil, lime juice, and lemon juice to a bowl. Whisk and season with salt. Add mango, jicama, and cilantro. Mix well and adjust seasoning. To serve, place salad on individual plates and top with shrimp.

 

Cumin-dusted Filet with Fennel Puree

Ingredients

1 (2 lb) beef tenderloin, trimmed and tied
1 1/2 tablespoons cumin
1 tablespoon olive oil
3 cups whole milk
2 large fennel bulbs
1 tablespoon unsalted butter
Kosher salt and black pepper, to taste

Directions

No menu with a French flair would be complete without a bit of red meat. The fennel puree acts as a sauce for the tenderloin and counterbalances the flavor of cumin. It’s also an easy dish to make for a crowd, since you can double the size of the filet and slice it thin.
Yield: 4–5 servings
Pat tenderloin dry and evenly sprinkle cumin on all sides. Season generously with salt and pepper. Preheat oven to 350˚F. Place a baking rack on a sheet tray and set aside.
Add oil to a large sauté pan on medium-high heat. When oil is hot, add tenderloin and sear evenly on all sides, about 1 minute per side. Place filet on baking rack and cook in oven until center of tenderloin registers 125˚F on a meat thermometer, about 40 minutes. Allow to rest 15 minutes before slicing.
Slice fennel bulbs in quarters lengthwise and remove core. Add milk and fennel to a saucepan and bring to a boil. Reduce to a simmer and cook until fennel is very tender, about 25 minutes. Add water if pan does not have enough liquid.
Transfer fennel to food processor. Add butter and allow to melt. Add 1/4 cup milk and puree until smooth. Add additional milk if consistency is too thick. Season with salt and pepper and serve with filet.

Berries with Lemon Curd

Ingredients

2 large eggs
1 large egg yolk
1/2 cup sugar
1 1/2 tablespoons lemon zest
1/3 cup fresh lemon juice
6 tablespoons unsalted butter, cold, quartered lengthwise, and diced
3/4 cup strawberries, halved
3/4 cup blueberries, stems removed
1/2 cup raspberries
1/2 cup blackberries

Directions

This curd is sweet, tart, and versatile: Pipe it into a cupcake, slather it in between layers of ladyfingers and whipped cream, or use it as a base for a fruit tart.
Yield: 5–6 servings
Add eggs, yolk, sugar, lemon zest, and lemon juice to a non-reactive medium bowl. Bring 2 inches of water to a simmer in a saucepan. Place bowl over saucepan, whisking constantly, until egg mixture reaches 170˚F.  Slowly add cubes of butter, continuing to whisk constantly, until butter has dissolved. Press Saran wrap on top of curd and refrigerate until serving.
Add berries to a bowl and toss gently. Serve with cold lemon curd.

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