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Apple Teriyaki Salmon

Serves 1

30 minutes plus overnight marinate



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Marinade:

1 teaspoon vegetable oil

1 teaspoon minced garlic

3/4 cup apple cider

1/2 cup soy sauce

1 tablespoon butter

1 7-ounce salmon filet



Fuji Apple Reduction:

1 tablespoon vegetable oil

1/2 teaspoon ginger

1/2 cup apple cider, divided

1/2 Fuji apple, sliced and peeled

1/4 cup Teriyaki sauce



Other Ingredients:

8 snow peas

2 tablespoons Tsuyu No Moto (seasoned soy sauce available at an Asian market)



Preparation:

To make the marinade, heat vegetable oil in a sauté pan over medium heat. Add garlic and cook for 20 seconds. Add apple cider, soy sauce and butter. Reduce heat to low and stir to incorporate until the butter has melted, about 1-2 minutes. Remove sauce from the heat and transfer to a bowl. Refrigerate for 10-20 minutes until cooled. Add the salmon to the marinade and refrigerate 12-24 hours.

For the Fuji apple reduction, heat vegetable oil in a sauté pan over medium heat. Add the ginger and sauté for 30 seconds. Increase heat and add 1/4 cup apple cider and the sliced Fuji apples. Cook until reduced by 3/4, about 3-5 minutes. Set aside to cool.

In a sauté pan over medium-high heat, add the remaining 1/4 cup apple cider from the Fuji Apple reduction. Add the cooled apple reduction and the teriyaki sauce. Stir to incorporate and warm through.

Place the marinated salmon on a well-oiled grill and cook for about 2 minutes per side, depending on thickness of the fillet.

Cook the snow peas in boiling water for 10-20 seconds. Meanwhile, heat the Tsuyu No Moto sauce in a sauté pan over medium heat. Add the snow peas and mix.

To serve, place the salmon on a plate and top with the Fuji apple reduction. Serve the snow peas on the side of the dish. Ra Sushi suggests serving this plate with wasabi mashed potatoes.

RA Sushi

11701 Lake Victoria Gardens Avenue Suite 4105

Palm Beach Gardens, Fl 33410

(561) 340-2112

www.rasushi.com/

Hours: Monday through Wednesday: 11 a.m. to 10 p.m.
Thursday through Sunday: 11 a.m. to 11 p.m.

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Giant prawns with honey garlic sauce

Serves 4

30-45 minutes



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Marinade:

1 tablespoon cornstarch

2 teaspoons water

2 teaspoons chili garlic sauce (available at Asian market)

2 teaspoons black bean garlic sauce

2 teaspoons light soy sauce

1 egg yolk

1 teaspoon sesame oil

1 pound jumbo shrimp – approximately 12 to a pound



Honey garlic sauce:

3 egg yolks

3 tablespoons honey

3 tablespoons dry sherry

2 tablespoons soy sauce

2 tablespoons sweet chili garlic sauce



Other Ingredients:

3 tablespoons peanut oil

12 marinated shrimp

2 teaspoons minced garlic

4 green onions, sliced into one-inch lengths

1/2 cup carrots, thinly sliced

12 snow peas sliced into thirds diagonally

1 shallot, julienned

8 medium shitake mushroom caps cut into quarters

honey garlic sauce

2 teaspoons unsalted butter

chili powder to garnish



Preparation:

To make the marinade, combine the ingredients in a bowl, add the shrimp and let the shrimp marinade at least 20 minutes.

Combine the ingredients for the honey garlic sauce, mix well and set aside.

Heat 1 1/2 tablespoons peanut oil in a large skillet over medium high heat. Add the shrimp and cook approximately two minutes per side. Remove shrimp from pan and add remaining peanut oil. Add garlic and sauté until fragrant. Add vegetables and sauté approximately one minute. Add shrimp, honey garlic sauce and butter to the pan and heat thoroughly. Adjust seasonings and serve.

Umi Fishbar and Grill

2401 PGA Blvd Suite #160

Palm Beach Gardens, FL 33405

(561) 472-7900

www.umifishbar.com

Hours: 4 p.m. to 11 p.m. Monday through Sunday

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Smoked salmon eggs benedict

Serves 4

30-45 minutes



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Herb Cream Cheese:

1 cup softened cream cheese

2 tablespoons chopped chives

2 tablespoons finely chopped parsley

2 tablespoons finely chopped thyme

1 tablespoon lemon zest

1 tablespoon lemon juice

Salt and pepper to taste



Hollandaise Sauce:

3 egg yolks

1 tablespoon water

12 tablespoons melted butter

1/2 teaspoon kosher salt

pepper to taste

2 teaspoons freshly squeezed lemon juice

1/8 teaspoon cayenne pepper



Other Ingredients:

4 ready bake biscuits

8 whole eggs

2 tablespoons white vinegar

1 pound smoked salmon

1 bunch fresh asparagus, blanched two to four minutes

Dill for garnish



Preparation:

To make the herb cream cheese, mix all ingredients for the herb cream cheese together thoroughly and reserve. May be made a few days ahead.

To make the hollandaise sauce, pour one inch of water into a large saucepan and bring to a simmer over medium heat. Once simmering, reduce the heat to low. Place the egg yolks and one tablespoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately one to two minutes. Place the mixture over the simmering water and whisk vigorously and constantly for three to five minutes or until there is a clear line that is drawn in the mixture when you pull your whisk through it. The mixture will increase in volume. It should coat the back of a spoon.

Remove the bowl from over the pan and gradually add the butter and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough to hold the emulsification. Add the salt and pepper, lemon juice and cayenne pepper. Serve immediately or hold in a thermos to keep warm.

Bake the biscuits according to package instructions and open them in half so you have two sides. Spread the herb cream cheese on both sides. Lay out the salmon evenly between the biscuits.

Poach the eggs. Place a large saucepan (you need a pan with high sides and a large surface area) three quarters full of water on the stove and add the vinegar. Do not let the water boil. You want steam to rise but not boil. Cook the water over medium high heat depending on the stove. Using a spoon, swirl the water in the pot and crack the eggs one at a time into the water. Depending on the size of your pan you may want to poach just four eggs at a time.

Cook the eggs for three to four minutes or until they rise towards the op. Using a slotted spoon, remove the eggs from the water, drain on paper towels and place on top of smoked salmon.

Blanch the asparagus by cooking it in boiling water for two to four minutes, then submerging it in an ice water bath.

Top the eggs with hollandaise sauce and serve with warm asparagus. Garnish with chives.

Cafe 1451 at the Norton Museum of Art

1451 S. Olive Avenue

West Palm Beach, FL 33401

(561) 832-5196 Extension 1123

Cafe 1451

Hours: Tuesday through Saturday: 11 a.m. to 4 p.m.

Sunday: 11 a.m. to 4 p.m. with brunch only available until 3 p.m.

There is a limited menu from 3-4 p.m. everyday.

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Linguini pescatore for 2

Serves 2

30 minutes



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Ingredients:

3 tablespoons extra virgin olive oil

1 tablespoon sliced garlic

10 clams

1/2 cup calamari

10 mussels

1 Maine lobster claw

1 Maine lobster tail

1/2 cup white shrimp (U21-26)

1/2 cup Long Island Bay scallops

1 cup fresh tomatoes, chopped and deseeded

2 pinches fennel seeds

1 cup white wine

1/2 cup homemade fish stock

2 cups marinara sauce

1/2 package precooked linguini

salt and pepper to taste

1 tablespoon parsley



Preparation:

Sauté olive oil and garlic in a hot pan for 30 seconds. Add clams, calamari and mussels and sauté for two minutes.

Add lobster, shrimp and scallops. Add tomatoes and fennel seeds and mix for one minute.

Add white wine and fish stock and sauté for two minutes. Add marinara sauce, linguine and salt and pepper.

Sauté for three minutes and serve immediately in a deep bowl. Garnish with parsley.

Cafe Centro

2409 North Dixie Highway

West Palm Beach, FL 33407

561-514-4070

Hours: Monday through Thursday: 11 a.m. to 10 p.m.

Friday and Saturday: 11 a.m. to 11 p.m.

Sunday: 5 p.m. to 10 p.m.

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Spinach and bean salad with marinated and grilled chicken

Serves 6

30 minutes plus overnight marinating



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Marinade:

2 cups olive oil

3 tablespoons garlic, chopped

1/4 cup fresh lemon juice

2 tablespoons fresh thyme, chopped

1 tablespoon fresh rosemary, chopped

6 chicken breasts, boneless and skinless



Pesto Dressing:

2 cups basil, rough chopped

1/2 cup almonds, sliced

1/4 cup garlic, chopped

2 tablespoons fresh lemon juice

3/4 cup olive oil

1 cup parmesan cheese

salt and pepper to taste



Salad Ingredients:

2 pounds fresh spinach, fresh chopped

1 cup roasted red pepper, diced

1 1/2 cup sun-dried tomato, finely chopped

1 1/2 cup garbanzo beans, rinsed and drained

3/4 cup feta cheese



Preparation:

Combine all marinade ingredients together in a bowl, add chicken, cover and marinate overnight.

Combine all dressing ingredients together and blend in a food processor.

Remove chicken from marinade, season well with salt and pepper and grill chicken for 5 minutes on each side, until golden brown and juices of chicken run clear. Cut into large cubes.

Combine the rest of the ingredients in a large bowl. Add the chicken and top with the pesto dressing.

Life Cafe at Boca Raton Lifetime Athletic Club

1499 Yamato Road

Boca Raton, FL

(561) 208-5900

Hours: Monday-Thursday: 8 a.m. to 8 p.m.

Friday-Sunday: 8 a.m. to 4 p.m.

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Cantonese lobster from China Beach Bistro

Serves 1

35 minutes



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Ingredients:

1 1/2 pound Maine lobster

2 tablespoons vegetable oil

1 tablespoon chopped garlic

1 tablespoon fermented black beans

1 tablespoon sliced ginger

1/2 red onion, sliced

2 tablespoons dried orange rinds

1/2 cup scallions

1/4 cup fish stock

1 tablespoon oyster sauce

2 tablespoons sesame oil

2 tablespoons rice wine

2 pinches white pepper

1/2 cup snow peas

1 teaspoon cornstarch

2 teaspoons water



Preparation:

Detach the claws from the lobster and steam in hot water for a few minutes until the claw meat can be easily removed from the shells. Set aside the claw meat.

Remove the raw tail meat from the shell and set aside with the claw meat.

Heat a wok over high flame and add vegetable oil. When the oil is hot, add the garlic and mix quickly, removing wok from heat so as not to burn the garlic.

Return wok to heat and add fermented black beans and ginger and sauté for five seconds.

Add onion, orange rinds and scallions and sauté for 10 seconds. Add fish stock, oyster sauce, sesame oil, rice wine, white pepper and lobster. Stir-fry for 20 seconds, then cover with a lid and cook for one minute.

Add snow peas, cover again and cook for 1 1/2 minutes.

Mix the cornstarch with two tablespoons of water into a milky liquid. Add to lobster mixture and stir-fry for 30 seconds until the sauce thickens. Remove from heat and serve.

China Beach Bistro

407 Northwood Road

West Palm Beach, FL

(561) 833-4242

Hours: Monday-Thursday: 11 a.m. to 10 p.m.

Friday-Saturday: 11 a.m. to 11 p.m.

Sunday: 5 p.m. to 10 p.m.

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Blackened mahi over a watermelon, pineapple and lychee salad

Serves 2

30 minutes



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Ingredients:

2 mahi mahi filets, 6 ounces

Blackening spice, to taste

Salt and pepper, to taste

1 ounce canola oil



Kaffir lime-lemongrass vinaigrette:

Lime juice from 4 limes

2 tablespoons rice vinegar

1 tablespoon fish sauce

2 tablespoons sugar

1 tablespoon garlic, chopped

1 tablespoon lemongrass, chopped fine

2 Kaffir lime leaf, julienned fine

salt



watermelon, pineapple and lychee salad:

1/8 cup watermelon, small dice

1/8 cup pineapple, small dice

1/8 cup lychee

1/8 cup cucumbers, sliced

1/8 cup red onions, julienne

1/8 cup red grape tomatoes

1/8 cup hearts of palm, sliced

4 tablespoons cilantro, chopped

salt and pepper to taste

Shallots, mint and watercresss, to garnish

Sesame seeds, to garnish



Preparation:

Season mahi mahi with blackening spice, salt and pepper to taste. Heat sauté pan over medium. Add oil to pan. Sauté mahi mahi over medium heat for four minutes on each side, depending on the thickness of the filet.

To make the vinaigrette, place all the vinaigrette ingredients in a bowl and mix well.

Place all the ingredients for the salad in a bowl except for garnish ingredients. Mix gently. Add the vinaigrette.

To plate, heap the salad in a bowl. Top with blackened mahi mahi and any remaining vinaigrette. Garnish with shallots, mint, watercress and Sesame seeds.

Pangea Bistro

10140 West Forest Hill Boulevard Suite 170

Wellington, FL 33414

(561) 793-9394

www.pangeabistro.net

Hours: Monday through Thursday: 11 a.m. to 9 p.m.

Friday through Saturday: 11 a.m. to 10 p.m.

Sunday: 4 p.m. to 9 p.m.

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Key Lime Mahi

Serves 4

3 1/2 hours



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Marinade:

2 cups lime juice

2 cups fresh orange juice

1 tablespoon chopped garlic

1/4 teaspoon ground cumin

2 tablespoons kosher salt

1/4 cup ketchup

1-2 tablespoons chili garlic sauce

1/2 onion, julienne

1/2 bunch cilantro, roughly chopped



Pineapple Rice:

2 cups diced fresh pineapple

1 cup red pepper, diced

2 teaspoons brown sugar

3 cups cooked basmati rice

2 tablespoons chopped cilantro

1 scallion chopped



Beurre blanc sauce:

1 shallot

1 sprig fresh thyme

5 black peppercorns

1/2 cup dry white wine

3 tablespoons lime juice

1 tablespoon heavy cream

1/2 pound butter, diced and chilled well



Other ingredients:

4 mahi mahi fillets, about 7 ounces each

1 tablespoon butter

1 pound spinach

salt and pepper to taste

1 tablespoon chopped chives



Preparation:

Mix all marinade ingredients together and marinate the fish for up to two hours. In a very hot pan, add pineapple and red peppers and caramelize until golden. Add brown sugar and basmati rice. Add cilantro and scallions and keep hot.

In a pot over high heat, add shallot, thyme, peppercorns, wine, lime juice and reduce until almost evaporated. Add heavy cream and cook for two minutes. Whisk in very cold butter until almost completely melted. Strain and set aside in a warm place. Season with salt and pepper.

Grill fish on both sides until cooked, about four minutes each side. Add one tablespoon butter to another pan and sauté spinach in butter until wilted. To plate, place spinach on plate, mound rice and top with fish. Drizzle plate with two ounces of sauce and garnish with chopped chives.

Deck 84

840 East Atlantic Avenue

Delray Beach, FL 33483

(561) 665-8484

www.deck84.com

Hours: Monday through Thursday: 11:30-10. Friday and Saturday: 11:30-12. Sunday: 11:30-9.

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Diver sea scallops over linguini

Serves 1

30 minutes



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Ingredients:

5 diver scallops

5 slices prosciutto

2 tablespoons extra virgin olive oil

3 tablespoons butter, cubed

2 tablespoon garlic, sliced

1/8 teaspoon toasted fennel

1/2 teaspoon chili flakes, to taste

1/3 cup basil plus garnish

1/2 cup white wine

1/2 cup chicken broth

1 cups pre-cooked linguini

1 cup arugula

1 cup cherry tomatoes, halved

salt to taste

1 tablespoon Parmigiano-Reggiano, grated to garnish



Preparation:

Wrap the scallops in prosciutto. Heat a pan with olive oil. When hot, add the scallops and sear each side, about 20 seconds per side or until nice and golden brown. Add 2 tablespoons butter and baste the scallops in the browned butter. Add the garlic, fennel and chili flakes and stir. Add basil and deglaze with white wine. Add the chicken broth. Mix in the cooked linguini. Cook for a minute and a half to reduce.

Add arugula, reserving a bit for garnish and stir until wilted. Add the cherry tomatoes, remaining butter and salt to taste. Serve and garnish with grated Parmigiano-Reggiano cheese.

Rockstar Bistro at the Windsor Gardens Hotel

11360 US Highway One

Palm Beach Gardens, FL 33405

(561) 839-2181

www.rockstarcateringcompany.com/

4 p.m. to 10 p.m. Tuesday through Saturday

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Crème brûlée stuffed French toast with peach compote

Serves 2

40 minutes, including chilling time



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French toast batter:

3 cups heavy cream

2 vanilla beans (split, seeded)

1/4 cup granulated sugar

2 egg yolks

4 whole eggs

2 tsp pure vanilla extract (more, if desired)



Preparation:

Place heavy cream, sugar and vanilla beans into a saucepan. Warm lightly for 5 minutes. Remove from heat and strain to remove the vanilla beans. In a separate bowl, whisk the two egg yolks. Slowly temper the cream mixture into the yolks while whisking. Once mixed, return to the original bowl.

In a separate bowl, whisk the 4 whole eggs. Add the eggs to the batter mixture and whisk until incorporated. Add vanilla extract. Put the mixture in the refrigerator and let cool for 20 minutes.

Peach Compote:

8 ounces fresh or frozen peaches; if using frozen peaches defrost first

1/4 cup granulated sugar

4 ounces water

2 cinnamon sticks

1 vanilla bean (cut and seeded)



Preparation:

Place peaches, sugar and water in a saucepan and cook over medium heat for 7 minutes. Add the cinnamon sticks and vanilla bean and cook for an additional 15 minutes. Remove vanilla bean pod and cinnamon stick and set aside compote until needed.


French toast:

4 ounces cream cheese (room temperature)

4 ounces peach marmalade

4 slices home style white bread, or multigrain

4 ounces butter

1 cup crème fraiche



Preparation:

Place cream cheese and marmalade into bowl and mix (preferably with a mixer) until incorporated into a smooth paste. Place bread upon cutting board and spread liberally over one side of each slice of bread. Combine the bread to make two sandwiches.

Place a sauté pan on the stove over medium heat. Add the butter into the pan and allow this to warm but not turn brown or burn.

Remove batter from the refrigerator and dip the two sandwiches into the batter. Place the bread into the sauté pan and cook on the first side for approximately 1 1/2 minutes until golden brown. Reduce the heat and flip the toast to cook on the other side for another minute and a half. Remove from heat and place on a cutting board let it rest approximately 3 minutes so the inside does not leak out. Cut in half and place upon plate. Top with the compote and fresh crème fraiche.

International Polo Club Palm Beach

3667 120th Ave. S.

Wellington, FL

Brunch reservation: (561) 282-5296

www.internationalpoloclub.com

Sunday brunch hours: 2-5 p.m. through April 17