RECIPES
OF THE TREASURE COAST
This week's recipes courtesy of Island Reef Restaurant
on Hutchinson Island at 10900 South A1A / Jensen Beach, FL 33480
| CALYPSO CHICKEN MARINADE (Ideal for grilled chicken at special outdoor barbecues.) |
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| 1 cup Spanish Paprika 1 cup fresh chopped Basil 1 cup Lemon Juice 1 cup Olive Oil 1/2 cup Barbecue Sauce 1/4 cup fresh chopped Thyme |
1/4 cup coarse black Pepper 2 tsp. cayenne Pepper 1/4 cup Sage 2 cups Water 4 12-oz. cans Papaya Nectar |
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| Mix all ingredients well, use fresh chopped herbs if possible.
Yields 2 1/2 quarts. Marinate chicken breasts for a minimum of 2 hours
before grilling. Shelf life = 5 days. Baste with marinade for last 10 minutes on the grill. |
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| KEY LIME SEAFOOD FETTUCCINE (This is one dish that looks as good as it tastes - or is it the other way around?) |
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| 8 large Shrimp, peeled anddeveined, tail on 8 large Sea Scallops 4 Mussels, rinsed, debearded 4 medium Clams, rinsed, cleaned 6 oz. Butter |
8 Snow Peas 1/2 cup diced Red Bell Peppers 4 tbsp. chopped Garlic 10-12 oz. Fettuccine 1 Lime, juice only 2 tbsp. dark Rum |
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| Saute shrimp, scallops, clams and mussels in butter. Discard any clams or mussels which do not open. Add snow peas, diced red peppers and chopped garlic. Flambe' with rum. Squeeze the fresh lime into the seafood mixture and serve over fettuccine. Serves 2. | ||
| CASHEW COCONUT CRUST (A tropical crust which seems to be made just for grilled snapper.) |
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| 1/2 cup ground Cashews 1 cup shredded Coconut 1/2 cup clarified Butter |
3/8 cup chopped fresh Cilantro 3/4 cup Japanese bread crumbs (or
white dry bread crumbs) |
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| Roast cashews and shredded coconut in sheet pan in oven
until golden brown. Grind cashews in hand grinder. Chop cilantro fine by
hand. Mix all ingredients well with the drawn butter (in a blender). Use
for grilled or baked fish. Yields 1 lb. Grilling: Simply coat fish with crust. Grill 3 minutes per side or bake at 350 degrees F. |
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