CHEF DEE BROWN'S SEAFOOD TIPS
Hi, Chef Dee Brown here. I am always looking for new ingredients to use here at the Treasure Ship. Because of the number of guests we serve each day, it is not easy to find something that might appeal to the majority of them. I have found an item this year that fits the criteria perfectly.

It is a grape tomato, similar to a cherry tomato, but does not have the random size of the cherry tomato. It is smaller, but with much more flavor. We use it in all our salads, in sauces, and also as a garnish. You are starting to see the grape tomato show up in the grocery stores now so buy a pint of them and enjoy.

Here is a recipe to try using the grape tomato. This sauce is great on any grilled fish.
 

OVEN-DRIED GRAPE TOMATO COULIS

INGREDIENTS:

1 pint Grape Tomatoes
2 oz. Olive oil blend
1t. Salt, Kosher
1/4t. Pepper, black, fresh ground
1 ea. Garlic clove (chopped fine)
1 ea. Shallot (chopped fine)
2 oz. White wine (dry)
1 c. Clam juice or fish stock or bouillon

YIELDS 2 CUPS

METHOD:

1. Toss tomatoes, olive oil, salt, and pepper together in a bowl.

2. Put on baking sheet and place them in a 275 degree oven on bake for about 45 minutes or until you see them shriveling up to about half their original size.

3. Saute garlic and shallot in a little olive oil blend until soft. Then add the white wine and all of the tomatoes and bring to a simmer.

4. Add your clam juice or stock and simmer until reduced by 1/2, then puree in blender or food processor.

5. You can then strain if you want your dish to look refined or leave as is if you want to go for the rustic look.

SUGGESTIONS:

• Use your favorite fresh herb to finish this dish
• Try using heavy cream in it
• In place of clam juice use chicken stock, if you use this sauce for a chicken dish

CHEF DEE BROWN'S SEAFOOD TIPS

Be careful when cooking any type of seafood so you will not overcook it. In my opinion it can be more detrimental to overcook seafood than to undercook it. Although it is difficult at times to determine whether or not the seafood product you are cooking is adequately done, I think the best way to determine is by the using the following yardsticks: LOOK - cook the seafood until the translucency in the seafood is gone. TASTE - taste the seafood to make sure it is done, and finally FEEL - touch the product to feel for the firmness; it should be firm to the touch.

HOOK'S CONCH CHOWDER

INGREDIENTS:

5 lbs. Conch (Ground And Soaked In Salt Water)
2lbs . Bacon, Diced
2lbs. Onion, Diced
1lb Carrot, Diced
1lb Celery, Diced
1lb. Green Pepper, Diced
1 - #10 Can Diced Tomatoes
6 Each Potato, Diced
4 Each Bay Leaf
1 oz. Jerk Seasoning
4 oz. Lime Juice
8 oz. Sherry
2 gal. Clam Juice

Render Bacon
Sweat Vegetables with the Bacon
Add Potato, Tomato, Seasoning, Lime Juice, Sherry, Clam Juice And Conch Then Simmer Until Done
Adjust Seasoning With Salt And Pepper
Adjust Consistency With Corn Starch Mixed With Water

CUBAN BLACK BEANS

Sofrito:
1 lb. diced bacon
2 oz. olive oil
2 lb. onion, diced
1 lb. celey, diced
4 oz. garlic, chopped
1 lb. diced green pepper
½ gal salsa

Seasoning:
16 ozs. sherry
8 oz. red wine vinegar
6 T cumin
6 T oregano
3 T sugar
2 gal. black beans, dry
3 gal. light chicken stock

METHOD -
1.) Make Sofrito
2.) Add Beans and Stock. Cook Beans until Soft
3.) Add Seasonings
 

AVOCADO TEQUILA SAUCE

INGREDIENTS:

2 Each Avocado, Peeled and Pulped (Use Ripe Ones)
4 oz. Onion, Diced
3 Each Limes, Peeled Seeded and Chopped
1 Each Yellow Bell Pepper, Roasted and Diced
1 oz. Garlic, Chopped
1 tsp. Cumin
2 T. Fresh Cilantro, Chopped
2 T. Olive Oil
2 oz. Gold Tequila
Salt & Pepper to taste

METHOD -
1.) Saute all ingredients except avocado pulp until soft in olive oil.
2.) Add to the avocado pulp and puree.
3.) Adjust consistency of sauce with Tequila
4.) Adjust taste with Salt & Pepper