With the cold chill still gripping the nation, many are wishing for clear sunny skies. And this week, we give you another tropical destination to warm yourself on: Jamaica where we steal Chef Lee Goble's Ackee & Crab Crusted Grouper recipe. Ackee, the national fruit of Jamaica, is a bright red fruit with yellow flesh. Only the fleshy parts around the seeds are edible and usually prepared with salted cod and onions. Some remark that the flavor and texture of the fruit is somewhat like scrambled eggs. An unripe ackee or overripe one is extremely poisonous. But here, ackee can be found canned in West Indian grocery stores. Peppers are essential in this dish so when buying them Chef Goble cautions that you ensure the skin is not wrinkled, and that the peppers are large with well-formed sides for the sweetest peppers. Don't know what country peppers are? They're a type of chili pepper, hot in taste. They're different from the large peppers used in day to day cooking ... but optional in this recipe. Don't be intimidated! This unique dish is well worth the effort.
About the chef: Half a year ago, Lee Goble was appointed Executive Chef of The Ritz-Carlton Golf & Spa Resort, Rose Hall, Jamaica. Goble joins The Ritz-Carlton Golf & Spa Resort after running a 550 room resort at the Grand Hotel Hurghada in Egypt where he supervised six restaurant outlets that feature Egyptian, International, Italian, seafood and beach grill cuisine in addition to banquet services.
Alan Smith
Born and educated in London, he held a number of positions in Europe and Canada with organizations as diversified as The Ritz London, Inn on the Lake Hotel and the Rocksdale Restaurant, owned by Classical Cuisine. Goble has extensive Caribbean experience and has been instrumental in several competitions and culinary projects including a member of the judging panel for the Egyptian Chefs Association - Salon Culinaire, multi-wining team for Jamaica Cultural Development Commission Culinary Competition and gold medal member of the Caribbean Culinary team in Texas.
Goble oversees all culinary activities at the property's restaurants, lounges, banquet kitchens, as well as all aspects of the hotel's epicurean pursuits - Jasmine for Jamaican ingredients that are prepared with Asian techniques; Horizon for breakfast and dinner served indoors and out, Mangos for casual poolside dining, The White Witch Restaurant with panoramic views of the Caribbean Sea and the beachside Reggae Jerk Center for jerk cuisine. Jamaican coffees, rums and cocktails are served in Cohoba Lounge. "To be here in Jamaica, as part of the island's only AAA five diamond resort is a wonderful opportunity to introduce new service standards and techniques that can influence the Island's exotic cuisine with international flavors that our sophisticated traveler guest can enjoy," commented Chef Goble.
The Ritz-Carlton Golf & Spa Resort 1 Ritz-Carlton Drive, Rose Hall St. James, Jamaica, West Indies 1-800-826-9430 www.ritzcarlton.com
Ackee & Crab Crusted Grouper
The Ritz-Carlton Golf & Spa Resort
Ackee & Crab Crusted Grouper is served at The Ritz-Carlton Gold & Spa Resort at Rose Hall in Jamaica for $38. The recipe is for a restaurant-sized serving of one.
Ackee & Crab Crusted Grouper Ingredients 1 oz ackee 1 oz crab meat 1/2 cup rum 7 oz grouper 1 oz tamarind 1 stick cinnamon 1/2 oz onion 1/2 oz garlic 1 oz butter 3 oz plantain, chopped Salt and pepper to taste Nutmeg to taste 2 Tbsp glace for sauce (this is a term for stock, can use stock or 2 Tbsp of instant gravy) Optional: 1/2 oz country pepper (similar to bell pepper but hotter) Optional: flour tortilla and lime to garnish
Steal This Recipe® step-by-step Instructions 1. Season grouper using half of the country pepper, and all of the tamarind, and cinnamon and leave to soak overnight in a separate container 2. The next day, sear the grouper and set aside 3. The next day, season ackee and crab with salt and pepper to taste 4. Add the rum and marinate the ackee and crab (marinate for 30 minutes) 5. Make the Coconut Rundown (see instructions below) 6. Use the Steaming Liquor to steam grouper: take some foil (8" square), butter this and place in the fish, add 1/2 cup of wine and bay leaves, close the foil and place in moderate oven (the grouper needs to sit in a small pool of cooking liquor within the foil) until liquor is mostly gone 7. Make Jerk Sauce (see instructions below); add rum to taste and add glace, boil (do not boil too much, this will make it salty) 8. In a separate pan sauté the onion and garlic, add plantains, butter, and salt and pepper to taste 9. To serve, splash plate with Jerk Sauce 10. Place plantain and onions on a plate with grouper 11. Pour Coconut Rundown over the grouper 12. Top plate with the ackee and crab mixture 13. Place plate under grill or broiler and brown slightly prior to serving Optional: Top with golden fried tortilla strips and lime
Ackee & Crab Crusted Grouper Recipe yields 1 restaurant-sized serving Calculated for a serving size of 20.46 oz.
Nutrient Name
Amount per Serving
% Daily Value
Calories
950
N/A
Calories from Fat
270
N/A
Total Fat
31 g
48%
Saturated Fat
15 g
75%
Trans Fat
0 g
Cholesterol
150 mg
50%
Sodium
320 mg
13%
Total Carbohydrates
60 g
20%
Dietary Fiber
10 g
40%
Sugars
30 g
Protein
49 g
Vitamin A
50%
Vitamin C
60%
Calcium
20%
Iron
45%
This recipe is considered low sodium.
Low Sodium = 140 mg or less per 100 g
Nutritional information for the recipe provided by CookedApple.com. The nutritional information supplied is to be used as a guideline only and will vary depending on the amount and variety of each ingredient used. This nutritional analysis assumes Dungeness crab used, no country pepper added, 2 tablespoons of chicken stock used for glace, and no salt or pepper or nutmeg added to taste.
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