March 2006 Newsletter

See What's Happening At Chef Allen's

Women’s Luncheon Series:
“Food for Thought”

Special Guest Speaker: Local Author
Diana Abu Jaber

Friday, March 10, 2006
11:30 a.m. – 1:30 p.m.

Diana Abu-Jaber's newest book, a memoir-with-recipes entitled The Language of Baklava, describes her childhood growing up in a crazy, food-obsessed, Jordanian-American family. It was a Borders Original Voices selection and was included in Best Food Writing 2005. It also won the 2006 Northwest Booksellers Award.

Abu-Jaber currently teaches at Portland State University and lives most of the year in Coral Gables, FL. Her work has appeared in such publications as The New York Times, Ms., Salon, Gourmet, Good Housekeeping, and The Nation.


Roasted Vegetable Salad
Beets, Eggplant, and Bell Peppers with Tangerine and Sage Vinaigrette

Pan Seared Yellowtail Snapper
Lentils, Hot Saffron, Ginger and Tomato

Poetic Baklava
For when you need to serenade someone
Recipe from The Language of Balklava

$38.00 Ęper person
plus tax & gratuity

"In The Language of Baklava, novelist Diana Abu-Jaber revels in the stories her father told her while she was growing up, which centered on cooking and eating but "turned out to be about something much larger: grace, difference, faith, love";—the same qualities that inform this passionate memoir (with recipes!), which follows her "Bedouin" family from New York to Jordan and back."
— Elle

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The Chef Allen Top Ten List:

The best reason to make a reservation in March:

10. Mussels with Cava and Chorizo
9. Pecan Crusted Foie Gras with Toasted Banana Bread
8. Saffron Spiced Ice Cream with Chocolate Pistachio Brownie
7. Tangerine Shrimp Curry
6. Moroccan Grilled Cobia with Crab Couscous and Preserved Lemon Relish
5. Madeira Roasted Maine Lobster and Porcini Mushrooms
4. Pan Roasted Wild Florida Shrimp Escabeche
3. Lavender and Lemon Grilled Lamb Chops
2. Key Lime Crisp Calamari with Napa Slaw and Almond Romesco
and the # 1 reason… Jamaican Blue Mountain Coffee Crusted Filet Mignon

Over Passover, Jews Eat History
Wednesday, April 12 and Thursday, April 13, 2006

Our Passover Seder plate will feature not one but three different types of Harosets- a sweet fruit, nut and wine mixture, reflecting the diversity of Judaism throughout the world include Venetian, Caribbean, and Yemenite Jewish family influences.

Jewish food tells a story of its people each day of the week, but more so on holidays. Foods considered leavened are forbidden, during the Passover celebration. The essence of Passover is the celebration of freedom.

We are serving Seder dinners at Chef Allen’s, for the first 2 nights of Passover on April 12 and 13. The menu tells the story. The remained of the Passover week we will serve foods appropriate for Passover. Proceeds from the Seders are donated in honor of Chef Allen’s grandmother to the Rose Rosenkranz Philanthropic League to benefit those less fortunate families, to bring them Passover foods.

A new tradition for the ancient holiday Passover

Diaspora Seder Plate
Venetian, Caribbean, and Yemenite Harosets

***** ***** *****

Spiced Mahi Mahi Gefilte Fish
Bitter Herb Salad, “Red Sea Salt” and Borsht Foam

***** ***** ***** *****

Latin Chicken Asopao
Saffron, Cilantro and Chicken Dumplings

*** or ***

Spinach Matzo Tart
Raisins, Pine Nuts, Tangerine and Sage

***** ***** ***** *****

Moroccan Spiced Roasted Chicken
Pearl Onions & Chick Peas with Honey and Cilantro

*** or ***

Red Wine Braised Short Ribs Vindaloo
Tiny Aubergines and Spice Route Fingerling Potatoes

***** ***** ***** *****

Pineapple - Pistachio Baklava
Orange Blossom Syrup

*** or ***

Chocolate Banana Gelato
Coconut Macaroons and “Hot” Chocolate Cinnamon Sauce

$75.00 per adult / $40 per child
plus gratuity and tax

The proceeds from the seders will be donated to the Rose Rosenkrantz Philanthropic League to buy Passover foods for those who are less fortunate.

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March Recipe
Lobster and Avocado Salad

Ingredients to Serve 6

2 (2 pound) Live Maine lobsters
2 tablespoons Thai Fish sauce
1 teaspoon Sugar
3 tablespoons Freshly squeezed lime juice
3 tablespoons Olive oil
1 small Thai chili, seeded and minced
12 large Fresh Thai basil leaves, minced
2 sprigs Cilantro leaves, minced
1 cup Shredded Napa cabbage
1 bunch Arugula, stems removed
1 small Red bell pepper, seeded, and thinly sliced
1 large Ripe avocado, peeled, pitted and sliced thin

To Prepare the Lobster: Plunge the lobsters into a large pot of boiling salted water. Cover and boil for 10 minutes. Transfer the lobsters to a bowl and let cool to the touch. Using a clean kitchen towel, tear the claws and legs away from the body. Wrap the towel around the tail and twist, separating it from the body. Place the tail on its side and crush down with the palm of your hand until the shell cracks. Separate the meat from the shell and cut it into 1/2-inch slices. Using a lobster cracker, crack the claws and knuckles of the lobster and remove the flesh with an oyster fork. Use immediately, or cover and refrigerate for up to 24 hours.

To Prepare the Dressing: In a small bowl, combine the fish sauce, sugar, lime juice, and the chili. Stir in the basil and cilantro.

To Prepare the Salad: In a large bowl, toss the cabbage, arugula, and bell pepper with 1/4 cup of the dressing. Arrange the salad on 6 Asian style rectangular plates. Top with overlapping slices of the lobster and avocado. Spoon the remaining dressing over the avocado.

South Florida Dining Awards 2006
Presented by New Times Miami

Chef Allen Susser receives Lifetime Achievement Award
Chef Allen Susser was recently awarded the Lifetime Achievement award at the New Times South Florida Dining Awards 2006.

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