September 2006 Newsletter

See What's Happening At Chef Allen's

Great American Bake Sale
Event Cancelled

The Great American Bake Sale is cancelled on Sunday, September 17, 2006. Please keep an eye out for a future date.

We appreciate the kind support of the vendors, donors and volunteers who had offered their time and effort in helping raise money to end childhood hunger.

Chef Allen's Welcomes you to
Rosh Hashanah

Rosh Hashanah begins at sundown Friday, September 22nd

The Jewish Holiday of Rosh Hashanah is widely known and celebrated as the New Years Day of the Jewish calendar. On Rosh Hashanah it is customary for families to gather together for the holiday meal. Traditional foods sweetened with honey, apples and carrots are served, symbolizing sweetness, blessings, abundance and the hope for a sweet year ahead. L'Shana Tova!

Potato Pancakes
Smoked Salmon, Applejack Beurre Blanc


Goat Cheese and Spinach Blintz
Yellow Tomato Coulis


Warm Wild Mushrooms
Kasha, Arugula, Orange Salad


Sephardic Roasted Chicken
Lemon Couscous, Caramelized Fennel and Carrots


Grilled Filet Mignon
Tiny Green Beans, Black Pepper Potato Roesti, Red Wine Reduction


Mango, Banana and Pistachio Strudel
Black Walnut Ice Cream

Miami Spice Menu
Aug. 1 - Sept. 30
Dinner daily except Saturday

Appetizer (choice of one)

Bahamian Conch Salad
Cucumber, Pickled Onions, Jalapeno

Pan Seared Diver Scallop
Tiny Green Lentils, Red Curry Sauce

Soy Braised Chicken and Mizuna Salad
Rice Vermicelli, Edamame, Shiitakes

Protocolo, Rose '05

Entree (choice of one)

Miso Roasted Local Tripletail
Mussels, Green Tea Soba Noodles, Lobster Nage

Mojo Grilled Free Range Chicken Paillard
Wilted Escarole, Slow Cooked Tomatoes, Garganelli

Palm Sugar Glazed Center Cut Pork Chop
Serrano Roasted Chayote, Tamarind Bordelaise

Elsa, Cabernet Sauvignon,'05

Dessert (choice of one)

Chocolate Ganache Cake
Peanut Brittle Ice Cream

Indian Mango Kulfi "Ice Cream"
Pistachios, Mandarin Tea Syrup

Caramel Flan
Red Raspberries, Whipped Cream

'Dante Rivetti, "Riveto," Moscato d'Asti 2003

This menu is priced at $30.00 per person / $20.00 wine flight per person.
Tax and gratuity not included
Menu subject to change

The Chef Allen Top 10 List
Top 10 reasons to come dine at Chef Allen's in September

10. Jersey Heirloom Tomatoes, Watermelon, Olives and Preserved Lemons
9. Pan Roasted Shrimp with Fennel and Pink Grapefruit Slaw
8. Thai BBQ Lamb Chops with Green Tea Soba Noodles
7. Ginger & Cumin Seared Tuna with Crushed Saffron Potatoes, Tiny Warm Tomatoes
6. Chef Allen was picked by the Miami New Times as the Best Chef of the Year
5. Chicken and Grits with White Chocolate Corn Puree and Toasted Almonds
4. Mediterranean Mussels with Presseco, Peaches and Crushed Red Peppers
3. Tandoori Roasted Lobster, Lemon Potatoes, Celery Leaves
2. Share Our Strength honored Chef Allen this year as Chef of the Year
And the number 1 reason to come dine at Chef Allenís in September -
1. Roasted Duck Salad with Mango, Pea Shoots, and Spicy Almond Brittle

Fresh Zucchini Blossoms
Golden Chanterelles, White Bean Hummus, Harrisa, Mint

For the Zucchini Blossoms:

12 Very Large Zucchini Blossoms
1 cup white bean hummus
12 fresh chives

Fill each of the blossoms, using a pastry bag, with enough hummus to fill the bulb well. Blanch the chives, and tie the head of the blossom closed. This will be served at room temperature.

For the Hummus:

1 1/2 cups dried White Beans, cooked until soft
2 cloves garlic, chopped
1/4 cup tahini
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 lemon, juiced
1/2 cup to 3/4 cup olive oil
Salt and freshly ground pepper
3 tablespoons chopped parsley leaves
1 tablespoon minced chives

Put the white beans, garlic, and tahini in the work bowl a food processor. Pulse until it becomes paste-like, adding a few tablespoons of water, if needed. Add the cayenne, cumin, oregano, and lemon juice, and pulse again until combined. With the motor running, slowly add the olive oil until emulsified. Add the parsley and chives - pulse until just combined. Season with salt and pepper, to taste. Transfer to a small bowl.

For the Chanterelles:

1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 sprig fresh thyme
1/4 teaspoon fennel seeds
1/2 teaspoon crushed coriander seeds
1 garlic clove, thinly sliced
1/4 cup minced celery
2 teaspoons black peppercorns
1 bay leaf
1/4 cup water
1 pound Chanterelles
º pound micro watercress

Combine all ingredients except mushrooms, lemon and parsley in a saucepan and bring to a boil, cover, and simmer for 5 minutes. Add the mushrooms to mixture in saucepan and simmer another 5 minutes. With a slotted spoon remove mushrooms to a bowl. Boil the cooking liquid until reduced and thickened. Pour sauce over mushrooms and chill. For service, sprinkle with micro watercress and additional extra virgin olive oil

For the Harissa:

1 teaspoon cumin seed
1/2 teaspoon coriander seeds
1/2 teaspoon caraway seeds
2 hot red dried arbol chiles, stemmed but not seeded (about 2 inches in length)
2 garlic cloves
1/2 teaspoon coarse salt
1 medium red bell pepper, roasted, coarsely chopped
1 tablespoon olive oil

To make the harissa: In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder, grind seeds fine. If using mortar and pestle, add chiles, garlic, and salt and pound, to taste. If using a spice or coffee grinder, transfer seeds to a small food processor and add chiles, garlic, and salt. Grind mixture to a paste. Add pepper and oil and pound or puree to a coarse paste.

Mint Oil:

1/2 cup packed fresh mint leaves
3/4 cup extra-virgin olive oil

Bring a saucepan of water to a boil. Prepare and ice bath. Plunge the mint leaves into the boiling water for 30 seconds, then remove to the ice bath. Squeeze out the excess liquid and puree in a blender for 1 minute with the olive oil. Makes 1 cup.

To Plate:
  1. Spoon chanterelles in the center of the plate
  2. Place stuffed zucchini blossom on top of chanterelles
  3. Drizzle with harrisa and mint oil separately
  4. Garnish with cumin crisp
View More Of Chef Allen's Recipes!

Chef Allen’s  |  19088 NE 29th Avenue Aventura  |  ph.305-935-2900  |